These 3-ingredient desserts are so easy and impossible to resist! From ice cream to fudge to cookies, these quick treats are the perfect ending to your meal.
Baking is my passion.
I truly love sweet treats, whether it’s eating them, prepping them, or spending hours scrolling for inspiration.
But we all have those moments when the craving hits and you need something fast!
These 3-ingredient desserts are generally fast and made of things you probably have in-house already.
From no-bake cookies and bars to fudge and ice-cream, sometimes the simplest things are the most delicious.
This list of recipes is proof that you don’t need a pantry full of exotic ingredients to satisfy your sweet tooth.
An ice cream maker is never going to be a bad investment. I promise you won’t regret having one on hand!
That being said, you can have a loaf pan full of creamy vanilla ice cream in a matter of minutes with this recipe.
Use vanilla paste or top quality extract. You will taste the difference in this case.
Gently fold the condensed milk with the whipped cream so as not to deflate it, and try to be patient as it freezes.
This recipe is a cross between fudge and bark, with a layer of peanut butter and white chocolate swirled with dark or milk chocolate.
It’s thinner than fudge, but the peanut butter brings a chewy texture to the chocolate that is to die for.
The creamy peanut butter will give you the prettiest swirls, and be sure to get good quality chocolate. The cheap stuff just doesn’t melt the same.
When a cobbler can taste this good with just three ingredients, it’s going to be hard to go back to any other recipe.
Using canned cinnamon rolls is such a brilliant option.
Not only are they fluffy and tender, but they’re also packed with flavor and can save you hours in the kitchen.
Apple pie filling is a classic option that will complement the cinnamon well, but honestly, any good pie filling will do the trick.
I’m always amazed at how things come together, even without eggs, butter, or flour.
These bars are so simple and call for just bananas, peanut butter, and oats.
Of course, there are a couple of extras if you want to add chocolate and nuts to the top.
If you use ripe enough bananas, there really is no need for any added sugar.
And if you use chunky peanut butter, you won’t need to add nuts.
When making cookie boxes during the holidays, I always like to include something like this.
They are made using dark chocolate, almonds, and sea salt. That’s it!
After a day spent making and rolling doughs, it’s so lovely to have something deliciously simple.
These would work with all kinds of nuts, and you could use semi-sweet or even milk chocolate if you prefer.
Another super simple treat, these are even better than what you find in the stores.
The condensed milk will add sweetness and moisture to the coconut, which will stay tender and tasty.
I love dark chocolate on these, as the richness works so well with the subtle coconut. But if you like it less bitter, semi-sweet would work, too.
Much like the real thing, these are very sweet!
The filling is made using candy corn and peanut butter, so you’ll know you’re getting a good shot of sugar!
But isn’t that the fun part?
Though these make great little homemade candy bars, they would also work well as little truffles.
When they’re in season, I have to admit I usually go strawberry crazy.
I make jam, cookies, cakes, and more!
But there’s nothing like a big bowl of chocolate-covered strawberries. They’re actually my favorite thing to decorate a cake with!
Be sure to wash and thoroughly dry your fruit; otherwise, the chocolate won’t stick.
If topping with nuts, coconut, or sprinkles, do so right after dipping.
When it comes to salty and sweet, I love to use pretzels.
They have a unique flavor already and add crunch and salt in the perfect proportions.
Be sure you have your candy canes crushed and ready to go and use good quality white chocolate.
Alternatively, you could use almond bark for extra flavor.
The best thing to come out of lockdown has to be the release of all those fantastic Disney recipes!
If you haven’t tried their grilled cheese yet, I suggest you head to the kitchen asap!
I was surprised to see that one of the classics is so simple to recreate at home.
All you’ll need is vanilla ice cream, pineapple juice, and frozen pineapples.
Put everything into a blender and let it go until smooth.
Chocolate bark is always going to be a safe, sweet treat.
The base is chocolate, so you know it’s going to be good!
You’ll be roasting the almonds to enhance their flavor before chopping them into fine crumbs for this version.
Once mixed into the chocolate with the toffee bits, you’ll have a great homemade chocolate bar, full of crunch and flavor.
These bark drops are a little different from the standard recipes.
Usually, you make a tray, spreading the chocolate over a parchment sheet and breaking it into shards once set.
For this recipe, you’ll be dropping the chocolate into rounds and topping with dried cranberries and almonds.
Of course, you can make it into a sheet like normal, but I like the look of the individual bites.
Just like making banana ice cream with only frozen bananas, this recipe is essentially blended frozen fruits.
But unlike with the bananas, you will need to add some sugar to the mix.
Whether using blueberries, strawberries, or peaches, you’ll almost always need to add a little sugar to bring out the fruit’s flavor.
Making a simple syrup with water and sugar is the easiest way to incorporate sweetness, and it can be stored and used for everything from coffee to smoothies.
Once blended, you can eat it immediately or keep it in the freezer.
For something a little creamier, try adding some coconut cream to the mix.
Fudge is such a fun, simple, and tasty treat.
This peanut butter recipe is creamy and chewy, and there’s no need for a candy thermometer.
You can make this in the microwave and have it ready in just a few minutes.
When heating in the microwave, always use 30-second intervals, carefully stirring in between to avoid burning.
Be sure to use a large enough bowl so that you can safely stir without the mixture overflowing.
I know adding sea salt or a chocolate drizzle would make it 4-ingredient peanut butter fudge, but I won’t tell if you won’t.
If you’re team Samoas, you can skip to the next recipe.
But for those of you that have a box of Thin Mints tucked away in the freezer, this one’s for you.
I know it sounds crazy, but using butter crackers is such a genius way to recreate these family favorites at home.
Be careful when adding the peppermint, as it will be quite strong.
Don’t tell your grandma, but you can make a batch of baked apples in a matter of minutes. You just need a microwave!
I know it seems blasphemous to use a microwave for baked apples, but it really does work.
Not only do they become wonderfully tender, but they also keep their shape much better.
These would be great served with a scoop of ice cream or as a topping for your oats or pancakes.
I always say if you want kids to eat their fruits, cover them in chocolate!
Granted, raisins are already sweet little natural candies, but adding chocolate is always a good idea, right?
Don’t skip the oil with the chocolate. It adds shine and gives it a smoother texture.
When spreading onto the baking sheet, I like to cluster my raisins since separating them can be time-consuming.
Whoever thought to use chow mein noodles for these sweet treats deserves a medal.
They’re just the right texture and make for the cutest little haystacks!
Although you could use chocolate for these, I love the color and flavor you get from the butterscotch morsels.
Any chopped nuts will work will this recipe.
And as always, a sprinkling of sea salt wouldn’t be a bad idea.
I used to make shortbread all the time as a kid, and I still go back to it now.
It’s so buttery and straightforward and often better than most elaborate sugar cookies.
For me, the simpler, the better.
And it doesn’t get much easier than three ingredients!
When you’re combining the butter, it will look like a floury mess. You might even be tempted to add extra butter or milk.
But trust the process.
You’ll know it’s ready when the butter seems evenly distributed and you can squeeze some in your hand to form a rough dough.
You can’t roll this recipe, but you can press it into a baking dish and cut it into bars.
Chocolate ganache is such a magical thing.
You can make it with extra cream for a perfectly rich and decadent pouring sauce.
You could up the chocolate content so it will set.
Once set, you can scoop the ganache into truffles and coat them in pure chocolate.
Another fantastic option is to whip the ganache (once cooled and set) for a fluffier truffle filling (or frosting).
Make the ganache by gently heating the cream and pouring over good quality chocolate. Let it sit for a few minutes and then whisk until smooth.
For added flavor, try a few drops of oil flavoring (don’t use regular liquid flavor, as it will cause the chocolate to seize).
Having something like this in your back pocket is so important!
Whether you have last-minute guests or just a late-night craving, this recipe is super easy and always a winner.
We all love to pick at dips and chips, and this dessert dip is no exception.
You’ll need an oven-safe skillet. I love these minis for stuff like this.
All you’ll need is a good layer of chocolate topped with a covering over marshmallows.
Bake until the marshmallows are golden and the chocolate has melted.
Serve with a selection of graham crackers and fruits.
Coconut has quite a distinct texture, and it’s not for everyone.
But for those that do like it, recipes like this are heaven sent!
Since coconut can be quite subtle, I often find it gets lost when mixed into other recipes.
For this, coconut is the star of the show!
When mixed with the condensed milk, it will be sweetened and become creamy and sticky.
After baking, the edges will turn slightly crisp, leaving a perfectly chewy center.
These gluten-free cookies are so simple to make and so hard to resist.
You won’t need flour or butter. Amazingly, all you need is peanut butter, sugar, and eggs.
The dough will be quite soft, so if you have an ice cream scoop, it will be much easier to fill your baking tray.
Depending on the type of peanut butter you’re using, you may find that you need more or less sugar.
Another fantastic salty-sweet creation, these clusters are borderline dangerous.
I ate half the day I made them!
Although you could use any salted potato chip, I prefer the look you get from crinkled chips.
Again, be sure to get good quality white chocolate so that it melts properly, and be careful when folding the chips through. You don’t want to break them.
These might be called energy balls, but I think they make the perfect vegan and gluten-free truffles!
You can use your favorite nut butter alternative, but keeping it nut-free would make it such a fabulous allergy-friendly treat.
Provided you can find vegan chocolate (most quality dark chocolate is vegan friendly), you could put these beside the chocolate truffle from above.
Nobody would know how borderline healthy they are!
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