With Genius Recipes correspondent Kristen off for a few months trying to raise a genius newborn, we’re revisiting the column’s Greatest Hits with brand-new videos—and hearing from a few special surprise guests. Wish her luck! (And keep sending those tips.)
It’s the season of strawberries, blueberries, blackberries, peaches, nectarines, and watermelons—oh, I could go on. All this is to say: It’s the season of dessert.
In the interest of eating as much of this as possible, while spending as much time in the sun as possible, we’ve gathered our 20 easiest summer sweets, all 100% Genius–approved. Over the years, every recipe made our own Genius Kristen Miglore go, “Whoa!” for one reason or another. Think: lemon juice to thicken no-churn ice cream, or a one-ingredient chocolate mousse, or a deep-dish pie that comes together in 10 minutes. Whoa.
How many of these can you make between now and September?
This pie takes every shortcut in town and doesn’t apologize for it. Instead of making butter-based pastry from scratch, you turn to Saltines. And instead of making a stovetop custard, you combine sweetened condensed milk, lime juice, and egg yolks. And instead of making meringue, you whip cream.
Feeding a crowd? Rather than baking multiple 9-inch pies (and, ahem, going to the store to get multiple 9-inch pie pans to do so), bake a slab pie instead. Martha Stewart uses a foolproof, food-processor dough and fills it with anything from sour cherries to peaches.
Oh, Nigella, you know us so well. Her cheesecake stars a buttery crumb crust with a Nutella–cream cheese filling and plenty of toasted hazelnuts on top. “Don’t be tempted to let the cheesecake come to room temperature before serving,” Nigella writes. “It slices and tastes better with a bit of fridge-chill on it.”
Like a Key lime pie, but it comes together in 10 minutes, and gets served out of a casserole dish (yippee!). You can thank Ritz crackers, which give this pie its creamy, cakey structure. Besides that, all you need are sweetened condensed milk, heavy cream, and lime juice and zest.
If you have two bowls and a whisk, you have all the special equipment you need to whip up this community-favorite cake, with a crackly crust and ultra-moist center. It’s the perfect foundation for slouchy whipped cream and sugared summer fruit.
“Much of the wonder of this dessert may lie in its semi-homemade ease,” writes our resident Genius, Kristen Miglore. “You’re doing little more than bashing up store-bought meringues and folding them into whipped cream.” Where can we sign up?
Yes, the one ingredient is chocolate. The other honorary ingredient is water. How the heck do these two turn into fluffy, creamy mousse? A lot of science and a little magic. You’ll see.
Another chocolate mousse miracle. This time, it’s all about Greek yogurt, which gets combined with a milk-based chocolate ganache. Serve with a dollop of orange marmalade on top, or whatever jam you like best.
Frozen bananas plus a food processor equals, uh, ice cream? Could’ve fooled us. I love adding tahini to the mixture and drizzling honey on top. And yes, you can definitely eat this for breakfast.
An ingredient list so simple, you could memorize it: 1 quart whole-milk yogurt, 1 cup sugar, ¼ teaspoon kosher salt. Just whisk, chill, and churn (whoa you can memorize the instructions, too).
You don’t need an ice cream machine to make great coffee ice cream. All this recipe needs is a whisk—to turn heavy cream, sweetened condensed milk, instant espresso, and espresso liqueur into fluff—and a freezer.
Traditional Indian kulfi “takes hours of vigilant simmering and stirring to reduce milk down to a quarter of its volume,” writes Kristen. This version from cookbook author Meera Sodha skips all that and uses heavy cream and evaporated milk instead.
While most no-churn ice creams rely on sweetened condensed milk for custardiness (see #12), this one harnesses the power of lemons instead. Their acidic juice naturally thickens heavy cream, creating something as creamy as it is bracing. https://food52.com/recipes/77250-dori-sanders-no-churn-fresh-lemon-ice-cream
Old-school chocolate chip cookies ask you to pull out a stand mixer and soften butter and cream it with sugar. This vegan version from the bakery Ovenly calls for a more relaxed, bowl-and-spoon method instead. Keep baked cookies in the freezer for spontaneous ice cream sandwiches.
Toss strawberries with sugar, stick them in a 250°F oven, wait for three-plus hours. Which is to say: Do next to nothing, wait three hours, get the best-ever topping for vanilla ice cream.
Don’t let a lackluster cantaloupe get you down. By cubing and roasting it, you end up with the intense, sweet flavor you were after in the first place. Perfect to spoon on top of mint ice cream.
Plain whipped cream is great. This is better. Nancy Silverton adds a spoonful of crème fraîche, which both makes the flavor more complex (tangy! cultured!) and the look more elegant (shiny! smooth!).
Just like Nancy’s recipe (see #18), but with yogurt instead—and more of it. By using half cream, half yogurt (unstrained and strained both work), you end up with something confidently tangy and tart. Pair with extra-sweet, juicy-ripe fruit.
Let’s make dessert toast a thing. This Genius creation comes by way of English food writer Nigel Slater. All you have to do is sweeten and whip cream, swirl in mashed berries, and plop this on warm toast. It’s the sort of why didn’t I think of that? dessert to make on a weeknight, over and over, just because it’s that easy, and that good.
The Genius Desserts cookbook is here! With more than 100 of the most beloved and talked-about desserts of our time (and the hidden gems soon to join their ranks) this book will make you a local legend, and a smarter baker to boot.Order Now