It’s summer. It’s hot. You don’t want to turn on the oven, but you still want dessert. I hear you. And I have solutions. Below you’ll find nine of our favorite no-bake desserts. There might be a little stovetop stirring or brief microwaving, but there’s no need to fire up your oven and heat your already-too-hot home to make these treats. So chill out and read on.
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10 ingredients. 45 minutes. Quick, easy, and fresh weeknight recipes.
Frosty Treats: Ice Cream, Sorbet, and Semifreddo
No-Churn Ice Creams
Our no-churn ice creams are the perfect thing to make (and eat) on a hot day. With 12 flavors, ranging from strawberry-buttermilk to mint cookie, there’s sure to be one you’ll love. And there’s no need to pull out the ice cream maker; you’ll just need a blender. Watch the video below to learn how, and then explore the full collection.
Looking for something a little lighter than dairy-rich ice cream? How about our Strawberry Sorbet? For this sweet, frosty treat, you’ll process the ingredients in a blender and then chill them to 40 degrees. At that point, you simply churn the mixture in an ice cream maker and then freeze it until firm. If you’ve got gorgeous strawberries on hand, this should be high on your to-make list.
Strawberry SorbetStrawberry season is a great time to dust off your ice cream maker to make this light, bright sorbet.
Blueberry Swirl Semifreddo
Semifreddo, meaning “half frozen” in Italian, is what we in the test kitchen like to refer to as “slice cream,” or sliceable ice cream. If you’re having a dinner party and want to serve something a little fancier than ice cream to top off the meal, then semifreddo is the thing to make. For our blueberry swirl version, you’ll whip up some cream, cook the custard base, and fold the cream into it before layering the mixture in a loaf pan and swirling in blueberry jam. After 8 hours in the freezer, it’s ready to slice and serve (which means dessert can be out of the way and ready to go before you even start making dinner).
Blueberry Swirl SemifreddoThe ultimate frozen dessert for a dinner party.
Chilled Treats: Tiramisu, Chocolate Eclair Cake, Chocolate Cream Pies, and Cannoli Dip
Tiramisu is an iconic Italian dessert made with ladyfingers soaked in espresso and a luscious mascarpone cream filling. It is absolutely delicious as is, but our version takes it to a new level of decadence by incorporating a layer of chocolate ganache. Hello, chocolate and coffee lovers!
Chocolaty TiramisuThis classic dessert showcases Italian ingenuity at its most delicious.
Chocolate Eclair Cake
We recently declared our Chocolate Eclair Cake the most popular Cook’s Country dessert of all time! You, our readers, love this icebox-like cake. It’s made with graham crackers, a luscious cream filling, and a chocolate ganache frosting.
Chocolate Eclair CakeWe made an instant dessert classic slightly less instant and considerably more delicious.
Chocolate Cream Pie in a Jar
Our Chocolate Cream Pie in a Jar recipe gets around the need to bake a crust by calling for simply crumbling Oreo cookies into twelve 4-ounce glass jars. A luscious chocolate pudding that you cook on the stove goes into the jars next. Then, a topping of whipped cream and more crushed cookies finishes off the little jars for perfect individual servings.
Chocolate Cream Pie in a JarTime for something fun!
This five-ingredient stir-together dip will be the life of any party it’s served at. It’s cool, creamy, and rich. Serve it on a platter with various dippers from fruit to broken cannoli shells. And if you want to add a couple more ingredients, try our chocolate chip–orange and pistachio-lemon versions too. They’re so easy to make, you can serve a couple flavors together.
Pistachio–Lemon Cannoli DipJust as delicious as traditional cannoli—but a lot more fun.
Easy Bar Treats: Scotcheroos and Nanaimo Bars
These chewy cereal-based bars are no-bake and pantry-friendly. For our version, we use Special K cereal and chunky peanut butter, and we spread a mixture of melted butterscotch chips and chocolate chips on top. Feeling fancy? Finish them with a sprinkle of flake sea salt.
ScotcheroosThese old-fashioned cereal-based cookie bars are ready for a comeback.
Nanaimo Bars hail from Canada. They feature three layers of goodness: coconutty cookie bases, custardy centers, and chocolate ganache tops. Unlike most crusts, theirs doesn’t need any baking. The combination of graham crackers, shredded coconut, toasted pecans, and cocoa is held together with melted chocolate that solidifies once cool. And the custard easily comes together in the food processor.
Nanaimo BarsCanadians have loved this tri-layer bar cookie for decades. Time to bring it south.
When the next heat wave strikes, you’ll be ready with this handy list of no-bake desserts. What will you make first?