17 Delicious Easy Dessert Recipes for Beginners

Oh, sweet beginnings! Whether you’re new to the kitchen or just looking for some simple yet scrumptious treats to whip up, you’re in the right place. Our roundup of 17 Delicious Easy Dessert Recipes for Beginners is packed with foolproof favorites that promise to delight your taste buds without the stress. From gooey cookies to creamy no-bake delights, get ready to embark on a sweet adventure that’s sure to impress!

Chocolate Mug Cake

Moments like these call for something sweet, something simple, yet profoundly comforting. A chocolate mug cake, with its warm, gooey center, is the perfect companion for a quiet evening or a sudden craving.

Ingredients

• 1/4 cup all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp unsweetened cocoa powder
• 1/8 tsp baking powder
• 1/8 tsp salt
• 3 tbsp milk
• 1 tbsp vegetable oil
• 1/4 tsp vanilla extract

Instructions

1. In a 12-ounce microwave-safe mug, whisk together 1/4 cup all-purpose flour, 2 tbsp granulated sugar, 1 tbsp unsweetened cocoa powder, 1/8 tsp baking powder, and 1/8 tsp salt until well combined.
2. Add 3 tbsp milk, 1 tbsp vegetable oil, and 1/4 tsp vanilla extract to the dry ingredients. Stir until the batter is smooth and no dry spots remain.
3. Microwave the mug on high for 70 seconds. Tip: The cake is done when it has risen and the top looks set but still slightly moist.
4. Let the mug cake cool for 1 minute before eating. Tip: This resting time allows the cake to finish cooking from residual heat and makes it easier to handle.
5. For an extra touch, sprinkle the top with powdered sugar or add a scoop of vanilla ice cream. Tip: The contrast between the warm cake and cold ice cream is delightful.

This chocolate mug cake emerges fluffy yet rich, with a depth of flavor that belies its simplicity. Try serving it with a drizzle of caramel or a handful of fresh berries for a personalized twist.

3-Ingredient Peanut Butter Cookies

Gently, the simplicity of these peanut butter cookies reminds me of quiet afternoons spent in the kitchen, where minimal ingredients lead to maximum comfort. Each bite carries the warmth of homemade goodness, a testament to the beauty of uncomplicated baking.

Ingredients

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, combine 1 cup creamy peanut butter, 1 cup granulated sugar, and 1 large egg until the mixture is smooth and uniform. Tip: For a richer flavor, use natural peanut butter and ensure it’s well stirred before measuring.
3. Using a tablespoon, scoop the dough and roll it into balls, placing them 2 inches apart on the prepared baking sheet. Tip: Wet your hands slightly to prevent the dough from sticking while rolling.
4. Flatten each ball with a fork, creating a crisscross pattern. This not only decorates the cookies but also ensures even baking. Tip: Dip the fork in sugar between presses to prevent sticking and add a subtle crunch.
5. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but will firm up as they cool.
6. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

How these cookies emerge with a crisp edge and a tender, chewy center is nothing short of magical. Serve them alongside a cold glass of milk or crumbled over vanilla ice cream for a delightful contrast of textures.

No-Bake Cheesecake

Under the soft glow of the kitchen light, there’s something deeply comforting about creating a no-bake cheesecake. It’s a dessert that doesn’t demand perfection, inviting you to savor the process as much as the result.

Ingredients

• 1.5 cups graham cracker crumbs
• 0.5 cup unsalted butter, melted
• 1 cup heavy cream
• 16 oz cream cheese, softened
• 0.75 cup granulated sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

Instructions

1. In a medium bowl, combine 1.5 cups graham cracker crumbs and 0.5 cup melted unsalted butter until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 30 minutes to set.
3. In a large bowl, beat 16 oz softened cream cheese with 0.75 cup granulated sugar until smooth and creamy, about 2 minutes.
4. Add 1 tsp vanilla extract and 1 tbsp lemon juice to the cream cheese mixture, beating until fully incorporated.
5. In a separate bowl, whip 1 cup heavy cream to stiff peaks, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
6. Pour the filling over the chilled crust, smoothing the top with a spatula. Cover and refrigerate for at least 4 hours, or overnight, until set.

Velvety and rich, this no-bake cheesecake melts on the tongue with a hint of lemon brightness. Serve it with a drizzle of raspberry coulis or a sprinkle of fresh berries for a touch of elegance.

Easy Apple Crisp

Kindly, as the golden hues of autumn whisper through the trees, there’s a simple joy in baking that brings warmth to the heart and home. This easy apple crisp, with its tender fruit and crumbly topping, is a humble celebration of seasonal flavors.

Ingredients

• 4 cups apples, peeled and sliced
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup packed brown sugar
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/3 cup unsalted butter, melted

Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease an 8-inch square baking dish.
2. In a large bowl, toss the sliced apples with granulated sugar and cinnamon until evenly coated, then spread them in the prepared baking dish.
3. In another bowl, combine the flour, oats, brown sugar, baking powder, and baking soda. Tip: For a more textured topping, mix the dry ingredients with your fingers to create small clumps.
4. Drizzle the melted butter over the flour mixture and stir until the mixture resembles coarse crumbs. Tip: If the mixture seems too dry, add a tablespoon more melted butter to help it clump.
5. Sprinkle the crumb mixture evenly over the apples in the baking dish.
6. Bake for 30-35 minutes, or until the topping is golden brown and the apple juices are bubbling around the edges. Tip: For an extra crispy topping, broil for the last 2 minutes of baking, watching closely to prevent burning.

Most delightfully, this apple crisp emerges from the oven with a contrast of textures—soft, spiced apples beneath a crisp, buttery topping. Serve it warm with a scoop of vanilla ice cream for a comforting dessert that feels like a hug in a bowl.

5-Minute Chocolate Pudding

On quiet evenings like this, when the world slows down, there’s comfort in creating something simple yet deeply satisfying. This 5-minute chocolate pudding is a testament to how few ingredients and little time can yield a dessert that feels like a warm hug.

Ingredients

• 1/4 cup granulated sugar
• 2 tbsp cocoa powder
• 2 tbsp cornstarch
• 1/8 tsp salt
• 1 cup whole milk
• 1/2 tsp vanilla extract

Instructions

1. In a small saucepan, whisk together 1/4 cup granulated sugar, 2 tbsp cocoa powder, 2 tbsp cornstarch, and 1/8 tsp salt until no lumps remain.
2. Gradually whisk in 1 cup whole milk, ensuring the mixture is smooth before turning on the heat to avoid clumps.
3. Place the saucepan over medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens and begins to bubble, about 3-4 minutes. Tip: Constant stirring prevents the pudding from sticking to the bottom of the pan.
4. Once bubbling, continue to cook and stir for 1 more minute to fully cook the cornstarch, ensuring the pudding reaches its ideal thickness.
5. Remove from heat and stir in 1/2 tsp vanilla extract for a depth of flavor that complements the chocolate beautifully.
6. Pour the pudding into a serving bowl or individual cups. Tip: Covering the surface directly with plastic wrap prevents a skin from forming as it cools.
7. Chill in the refrigerator for at least 30 minutes before serving, though it’s even better after an hour. Tip: For a quicker chill, place the pudding in the freezer for 15 minutes, then transfer to the fridge.

Just like that, you have a creamy, velvety pudding with a rich chocolate flavor that’s both comforting and indulgent. Serve it with a dollop of whipped cream or a sprinkle of sea salt to elevate the experience.

Simple Vanilla Ice Cream

Fond memories often swirl around the simplest pleasures, like the creamy, dreamy delight of homemade vanilla ice cream. It’s a timeless treat that whispers of summer evenings and the joy of creating something sweet from just a few ingredients.

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1 tbsp pure vanilla extract
• 1/8 tsp salt

Instructions

1. In a medium bowl, whisk together 1 cup whole milk and 3/4 cup granulated sugar until the sugar is completely dissolved.
2. Add 2 cups heavy cream, 1 tbsp pure vanilla extract, and 1/8 tsp salt to the milk mixture, stirring gently to combine.
3. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions, usually about 20-25 minutes, until it reaches a soft-serve consistency.
4. Transfer the churned ice cream to a lidded container and freeze for at least 2 hours to firm up.
5. For the best texture, let the ice cream sit at room temperature for 5 minutes before scooping.

Silky and rich, this vanilla ice cream is a canvas for your creativity—drizzle with caramel, sprinkle with toasted nuts, or sandwich between cookies for an extra special treat.

Quick Strawberry Shortcake

Lazy summer afternoons call for desserts that are as effortless to make as they are delightful to eat. This quick strawberry shortcake is a tender, buttery biscuit topped with juicy strawberries and whipped cream, a classic that never fails to comfort.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup whole milk
• 1 tsp vanilla extract
• 1 lb fresh strawberries, hulled and sliced
• 1 tbsp granulated sugar
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat the oven to 425°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Pour in 2/3 cup whole milk and 1 tsp vanilla extract. Stir just until the dough comes together; avoid overmixing to keep the biscuits tender.
5. Turn the dough onto a lightly floured surface and pat into a 1-inch thick circle. Cut into 6 wedges and place on the prepared baking sheet.
6. Bake for 12-15 minutes, or until the biscuits are golden brown. Transfer to a wire rack to cool slightly.
7. While the biscuits bake, toss 1 lb sliced strawberries with 1 tbsp granulated sugar in a bowl. Let sit for 10 minutes to macerate.
8. In a separate bowl, whip 1 cup heavy cream and 2 tbsp powdered sugar to soft peaks.
9. Split the warm biscuits in half. Spoon macerated strawberries and whipped cream over the bottom halves, then replace the tops.

Just out of the oven, the biscuits are crisp on the outside and fluffy inside, a perfect contrast to the sweet strawberries and cloud-like cream. Serve immediately, perhaps with a drizzle of honey or a sprinkle of mint for an extra touch of elegance.

Effortless Lemon Bars

Perhaps there’s no simpler joy than the tangy sweetness of lemon bars, a dessert that whispers of summer with every bite. Perfect for those days when you crave something sweet but uncomplicated, these bars are a testament to the beauty of simplicity.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, softened
• 1/4 cup powdered sugar
• 2 large eggs
• 1 cup granulated sugar
• 2 tbsp all-purpose flour
• 1/2 tsp baking powder
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan.
2. In a medium bowl, mix 1 cup all-purpose flour, softened unsalted butter, and powdered sugar until a dough forms. Tip: For a flakier crust, handle the dough as little as possible.
3. Press the dough evenly into the bottom of the prepared pan. Bake for 20 minutes, or until the edges are lightly golden.
4. While the crust bakes, whisk together eggs, granulated sugar, 2 tbsp all-purpose flour, baking powder, fresh lemon juice, and lemon zest in a separate bowl until smooth. Tip: Fresh lemon juice is key for the brightest flavor.
5. Pour the lemon mixture over the hot crust as soon as it comes out of the oven. Return to the oven and bake for an additional 20-25 minutes, or until the filling is set and slightly jiggly in the center.
6. Allow the lemon bars to cool completely in the pan on a wire rack. Tip: For cleaner cuts, chill the bars in the refrigerator for at least 2 hours before slicing.

Rich with a buttery crust and a vibrant lemon filling, these bars strike a delightful balance between tart and sweet. Serve them dusted with powdered sugar for a classic look, or alongside fresh berries for a colorful twist.

One-Bowl Brownies

Evening the simplest moments can lead to the most comforting creations, like these one-bowl brownies. They’re a testament to how little we need to make something deeply satisfying, a quiet kitchen companion for those reflective afternoons.

Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. In a large microwave-safe bowl, melt the butter in 30-second intervals, stirring in between, until fully melted.
3. Add the sugar to the melted butter and stir until well combined. Tip: The mixture should look shiny and smooth.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Sift the flour, cocoa powder, baking powder, and salt directly into the bowl. Fold gently until just combined. Tip: Overmixing can lead to dense brownies.
6. Fold in the chocolate chips, reserving a handful to sprinkle on top before baking.
7. Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved chocolate chips on top.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so it’s okay if they seem slightly underdone.
9. Allow the brownies to cool completely in the pan before cutting into squares.

Best enjoyed slightly warm, these brownies strike a perfect balance between fudgy and cakey, with a crackly top that gives way to a rich, chocolatey interior. Try serving them with a scoop of vanilla ice cream for an indulgent twist.

Speedy Chocolate Chip Cookies

As the evening light fades, there’s something deeply comforting about the ritual of baking, especially when it leads to the warm, buttery embrace of chocolate chip cookies. This recipe, designed for those moments when time is scarce but the craving is strong, promises delight with minimal fuss.

Ingredients

• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semisweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature to achieve the perfect consistency.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined. Tip: Overmixing can lead to tough cookies, so fold gently.
5. Fold in the chocolate chips until evenly distributed throughout the dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniformly sized cookies, use a cookie scoop.
7. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft.
8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Soft in the center with a slight crisp at the edges, these cookies are a study in texture contrast. The rich chocolate chips melt slightly in the warmth, making each bite a perfect blend of sweet and savory. Serve them slightly warm with a glass of cold milk for a classic pairing, or crumble over vanilla ice cream for an indulgent dessert.

Basic Bread Pudding

Venturing into the kitchen on a quiet afternoon, the simplicity of bread pudding calls to me, a humble dish that transforms stale bread into a comforting dessert. Its warmth and versatility make it a cherished recipe in many households, a sweet reminder of home.

Ingredients

• 4 cups cubed stale bread
• 2 cups whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup raisins
• 2 tbsp unsalted butter, melted

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking dish with butter.
2. In a large bowl, whisk together the milk, eggs, sugar, vanilla extract, cinnamon, and salt until well combined.
3. Add the cubed bread and raisins to the bowl, gently pressing down to ensure all pieces are soaked in the milk mixture. Let it sit for 15 minutes to absorb.
4. Pour the mixture into the prepared baking dish, drizzle with melted butter, and bake for 45 minutes, or until the top is golden and the center is set.
5. Remove from the oven and let it cool for 10 minutes before serving. Tip: For a richer flavor, substitute half of the milk with heavy cream.
6. Tip: Serve warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an extra indulgent treat.
7. Tip: If you prefer a less sweet version, reduce the sugar to 1/3 cup and increase the cinnamon to 1 tsp for more spice.

Perfectly tender with a slightly crisp top, this bread pudding is a delightful contrast of textures. The cinnamon and vanilla weave through each bite, offering a cozy warmth that’s especially comforting on cooler evenings. Try serving it with a dollop of whipped cream for a light, airy finish.

Fast Fruit Salad

Moments like these call for simplicity, a dish that whispers of summer’s bounty without demanding much in return. This fast fruit salad is a tender homage to the season, a mosaic of flavors that come together with little more than a gentle stir.

Ingredients

• 2 cups strawberries, hulled and quartered
• 1 cup blueberries
• 1 cup grapes, halved
• 1 banana, sliced
• 1 tbsp honey
• 1 tbsp fresh mint, chopped

Instructions

1. In a large bowl, combine 2 cups strawberries, 1 cup blueberries, and 1 cup grapes.
2. Gently fold in 1 banana, being careful not to mash the slices.
3. Drizzle 1 tbsp honey over the fruit, using a spoon to evenly distribute it.
4. Sprinkle 1 tbsp fresh mint over the salad, tossing lightly to incorporate.
5. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld.

Perhaps the most delightful aspect of this salad is the contrast between the juicy berries and the creamy banana, a harmony that’s both refreshing and satisfying. Serve it in a hollowed-out watermelon for a playful presentation that celebrates summer’s joy.

Easy Pumpkin Pie

Golden leaves crunch underfoot as the air turns crisp, signaling the perfect time to embrace the warmth of baking. This easy pumpkin pie recipe is a tender nod to autumn’s embrace, simple yet deeply comforting.

Ingredients

• 1 15-oz can pumpkin puree
• 3/4 cup granulated sugar
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 2 large eggs
• 1 12-oz can evaporated milk
• 1 unbaked 9-inch pie crust

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together the pumpkin puree, sugar, salt, cinnamon, ginger, and cloves until well combined.
3. Beat the eggs lightly in a small bowl, then stir them into the pumpkin mixture.
4. Gradually stir in the evaporated milk until the mixture is smooth. Tip: For a silkier texture, strain the mixture through a fine-mesh sieve.
5. Pour the filling into the unbaked pie crust. Tip: To prevent spills, place the pie crust on a baking sheet before adding the filling.
6. Bake for 15 minutes at 425°F (220°C), then reduce the oven temperature to 350°F (175°C) and continue baking for 40-50 minutes, or until a knife inserted near the center comes out clean. Tip: Shield the crust edges with foil if they begin to brown too quickly.
7. Remove the pie from the oven and let it cool on a wire rack for 2 hours.

Unassuming yet rich, this pie offers a velvety texture that melts with each bite. Serve it with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of warmth.

Simple Chocolate Mousse

Remembering the first time I whisked together a chocolate mousse, the simplicity of its ingredients belied the luxurious texture it promised. It’s a dessert that whispers of quiet evenings and the joy of savoring something made with your own hands.

Ingredients

• 1 cup heavy cream
• 4 oz semi-sweet chocolate, finely chopped
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 2 large eggs, separated

Instructions

1. Chill a large mixing bowl and the beaters of an electric mixer in the freezer for 10 minutes to ensure the cream whips up nicely.
2. Place the chopped chocolate in a heatproof bowl set over a pot of simmering water, stirring occasionally until completely melted. Remove from heat and let cool slightly.
3. In the chilled bowl, whip the heavy cream until soft peaks form, about 3 minutes. Tip: Avoid overwhipping to prevent the cream from becoming grainy.
4. Gently fold the melted chocolate into the whipped cream until no streaks remain, using a spatula to preserve the airiness.
5. In a separate bowl, beat the egg whites until frothy, then gradually add sugar, continuing to beat until stiff peaks form, about 5 minutes.
6. Carefully fold the egg whites into the chocolate mixture in two additions, ensuring not to deflate the mixture. Tip: Folding in a figure-eight motion helps maintain volume.
7. Divide the mousse among serving glasses and refrigerate for at least 4 hours, or until set. Tip: Covering the glasses with plastic wrap prevents a skin from forming on the surface.

Silky and rich, this mousse carries the deep flavor of chocolate with a lightness that makes it irresistibly spoonable. Serve it with a sprinkle of sea salt or fresh berries to contrast its sweetness.

Quick Banana Bread

Mornings like these, when the world outside is just waking up, call for something warm and comforting from the oven. Quick banana bread, with its tender crumb and sweet aroma, is the perfect companion to a quiet moment.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 3 ripe bananas, mashed
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×5 inch loaf pan.
2. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 3/4 cup granulated sugar and 1/2 cup melted unsalted butter until well combined.
4. Beat in 2 large eggs, one at a time, then stir in 3 mashed ripe bananas and 1 tsp vanilla extract.
5. Gradually fold the dry ingredients into the banana mixture until just combined; avoid overmixing to keep the bread tender.
6. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Banana bread emerges from the oven with a golden crust, hiding a moist, flavorful interior. Enjoy it sliced thick with a smear of butter or toasted for a crispy edge that contrasts beautifully with its soft heart.

No-Churn Vanilla Ice Cream

Whispering the sweet simplicity of summer into your kitchen, this no-churn vanilla ice cream recipe is a gentle nod to lazy afternoons and the joy of homemade treats. With just a few ingredients and no need for an ice cream maker, it’s a testament to the beauty of simplicity.

Ingredients

• 2 cups heavy cream
• 1 can (14 oz) sweetened condensed milk
• 2 tsp vanilla extract
• 1/8 tsp salt

Instructions

1. In a large bowl, pour 2 cups heavy cream and beat on high speed with an electric mixer until stiff peaks form, about 3 minutes.
2. Gently fold in 1 can sweetened condensed milk, 2 tsp vanilla extract, and 1/8 tsp salt until fully combined, being careful not to deflate the whipped cream.
3. Transfer the mixture to a loaf pan or airtight container, smoothing the top with a spatula for an even freeze.
4. Cover the container tightly with plastic wrap or a lid, ensuring no air can enter to prevent ice crystals.
5. Freeze for at least 6 hours, or overnight, until the ice cream is firm and scoopable.

Now, this ice cream boasts a luxuriously creamy texture and a pure, comforting vanilla flavor that’s both rich and light. Serve it sandwiched between two cookies for an effortless ice cream sandwich, or drizzle with caramel for a decadent twist.

Easy Raspberry Sorbet

Raspberries, with their vibrant hue and sweet-tart flavor, offer a simple yet profound pleasure, especially when transformed into a refreshing sorbet on a warm summer day.

Ingredients

• 4 cups fresh raspberries
• 1 cup granulated sugar
• 1 cup water
• 1 tbsp lemon juice

Instructions

1. In a medium saucepan, combine 1 cup water and 1 cup granulated sugar over medium heat. Stir until the sugar completely dissolves, about 5 minutes, to create a simple syrup.
2. Remove the saucepan from heat and let the simple syrup cool to room temperature, approximately 20 minutes. This prevents the raspberries from cooking when mixed.
3. In a blender, puree 4 cups fresh raspberries with the cooled simple syrup and 1 tbsp lemon juice until smooth. Tip: Straining the mixture through a fine-mesh sieve removes seeds for a smoother texture.
4. Pour the raspberry mixture into a shallow dish and cover with plastic wrap. Freeze for 4 hours, stirring every hour to break up ice crystals for a creamier sorbet.
5. After the final freeze, let the sorbet sit at room temperature for 5 minutes before scooping. Tip: For easier scooping, dip your spoon in hot water first.

Kaleidoscopic in its simplicity, this raspberry sorbet dazzles with its velvety texture and bursts of fruity brightness. Serve it in hollowed-out lemon halves for a playful, sun-kissed presentation that delights the senses.

Conclusion

Whether you’re new to baking or just looking for simple sweet treats, our roundup of 17 Delicious Easy Dessert Recipes for Beginners is your go-to guide for hassle-free indulgence. Each recipe promises joy in every bite, perfect for any occasion. Don’t forget to try them out, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy baking!