All you need is a stovetop and a sweet tooth to whip up these no-oven-required recipes.



Vanilla Ice Cream

Coffee Cake Ice Cream:

Tear up a store-bought crumb cake; stir into softened coffee-flavored ice cream along with chopped pecans; refreeze.

Fiesta Sundae:

Stir a splash of rum (or coconut milk) into caramel syrup and drizzle over scoops of cinnamon ice cream; top with orange zest.

Not Hot Bananas Foster:

Mix sliced bananas with toasted slivered almonds, cinnamon and caramel sauce; use as topping on ice cream. Splash with brandy (optional).

S'mores Ice Cream Sandwich:

Spread marshmallow fluff on two graham crackers, then use to sandwich a scoop of chocolate ice cream. Drizzle with warm chocolate sauce.

Peppermint Creams:

Spread peppermint ice cream between two chocolate wafers.


Easy, Breezy Cheesecake Cones:

Mix together a package of softened cream cheese, a tub of whipped topping and some sugar; scoop into waffle cones and top with your favorite chopped fruit.

Apricot-Cookie Swirls:

Whip cream until soft peaks form; swirl in apricot preserves and crushed shortbread cookies.

Instant Tiramisu:

Whisk together equal parts mascarpone cheese and whipped topping with a little espresso powder and rum (optional); refrigerate for 30 minutes. Top each serving with a ladyfinger, pinch of espresso powder and chocolate shavings.

Cookie Dough Pudding:

Stir chopped chocolate-chip cookie dough into prepared vanilla pudding.

Cheesecake a la mode:

Mix together softened cream cheese, goat cheese and sugar and spread into a store-bought graham cracker crust; chill for 30 minutes and serve with a scoop of sorbet.

Lickity Split Lemon Bars:

Spread store-bought lemon curd onto shortbread cookies and chill until set. Sprinkle with powdered sugar.

PB&B Rice Pudding:

Stir peanut butter and chopped banana into prepared rice pudding and top with whipped cream and a drizzle of honey.

Unbaked Alaska:

Top slices of sponge or angel food cake with rocky road ice cream, chopped pecans, sliced strawberries and crushed meringue cookies; drizzle with orange liqueur, such as Grand Marnier (optional).

Instant Profiteroles:

Fold chopped toffee candy into marshmallow cream. Transfer the cream to a pastry bag with a tip; pipe into plain doughnut holes.

Fruity Ice Cream Cakes:

Mix your favorite fruit with softened ice cream and layer with slices of cake in a round cake pan or loaf pan lined with plastic wrap. Freeze for at least two hours and up to three days.


Pineapple Pops:

Mix pineapple juice, lime juice and sugar. Pour into an ice pop mold, insert sticks and freeze.

Minty Melons:

Puree fresh mint leaves, ice chips and sugar until finely chopped; serve with a slice of watermelon.

Rainbow Delight:

Layer different flavors of sorbet in a clear glass dish. Fold crushed coconut macaroons and chopped walnuts into whipped topping. Spread the topping on the sorbet and freeze for 20 minutes before serving.

Coconut Key Lime Cones:

Mix lime sorbet with chopped angel food cake; freeze until firm. Scoop onto ice cream cones; roll sorbet in shredded coconut to coat.

Snickers Cheesecake Pops:

Stir chopped Snickers into softened cream cheese, scoop into ice cube trays and add ice-pop sticks; freeze.


Spicy Mango "Custard":

Puree chopped mango with Greek-style yogurt, sugar and ground nutmeg, cinnamon and ginger.

Sparkling Fruit "Ceviche":

Toss chopped mango, pineapple and kiwi with a splash of grapefruit juice and champagne or sparkling apple cider.

Cantaloupe Dessert Soup:

Puree chopped cantaloupe with orange juice, a squirt of lime juice and a drizzle of honey.

Fruit Sushi:

Mix takeout white rice with sugar and a little coconut milk to make sticky coconut rice. Mold the rice around slices of fresh nectarine and pear; slice each roll crosswise into 6 disks.

Frozen Bananas with Chocolate-Hazelnut Spread:

Halve a banana lengthwise and spread chilled chocolate-hazelnut spread, such as Nutella, on a cut side. Sandwich together the banana halves, freeze and cut into bite-size pieces.

Frozen Banana Bites:

Melt chocolate chips in the microwave. Dip frozen banana chunks into the melted chocolate. Sprinkle the bananas with chopped peanuts; freeze.


Berries 'n' Cream:

Mix assorted fresh berries with sugar and let stand until the sugar dissolves. Swirl into Greek-style yogurt or mascarpone cheese.

Short Shortcakes:

Mix whipped topping with crushed raspberries or blackberries; spread the mixture onto individual store-bought sponge cakes or scones. Top with a whole berry.

Strawberry Salad:

Mix sliced strawberries, brown sugar, triple sec (optional) and chopped fresh tarragon; dollop with sour cream.

Instant Ambrosia:

Top prepared strawberry gelatin with sliced strawberries and bananas, chopped walnuts, shredded coconut and whipped cream.

Strawberry Shortcake Parfaits:

Cut angel food cake into cubes and toss with sweetened condensed milk. Layer in a glass with chopped strawberries.


Amaretto Sour Slushie:

Combine 2 parts frozen limeade concentrate with 1 part water, some chopped fresh lime and amaretto liqueur (or amaretto syrup). Pour into ice cube trays and freeze. Then puree in a blender, pour into tall glasses and top with orange slices and maraschino cherries.

Frosty Chocolate Espresso Shake:

Blend ice chips, a shot of espresso and chocolate frozen yogurt.

Thai Iced Coffee:

Stir equal parts sweetened condensed milk and coconut milk into cooled black coffee; serve over ice.

Want more desserts that only require a stovetop?