5 Ingredient Dessert Recipes | Simply Gluten Free Magazine | Simply Gluten Free Magazine

5 Ingredient Desserts

With all the reasons to celebrate this season – Mother’s Day, Father’s Day, graduations, and more – you need to have a few easy dessert recipes up your sleeve. After all, shouldn’t the hostess or host have as much fun at the party as everyone else?

These five ingredient dessert recipes (not including water, oil, salt, and pepper) are simple but sure to impress.

What better way to show someone just how much you care than to treat them to a fabulous dessert?

Dairy-Free Chocolate Fondue
(Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free, Vegetarian, Vegan)

5 Ingredient Desserts Image

Serves 6-8

1 (12-ounce) bag dairy-free semisweet chocolate chips
1 (13.5-ounce) can full fat coconut milk
1 tablespoon vanilla extract
1 tablespoon gluten- and dairy-free chocolate liqueur (such as Kahlua) or strong coffee
Assorted berries, sliced fruit, and/or gluten-free cookies

In a heavy saucepan over medium heat, melt the chocolate chips with the coconut milk. Stir constantly until thickened, about 5 minutes. Remove from heat and stir in the vanilla and chocolate liqueur.

Place in a fondue pot and serve warm with fruit or cookies for dipping.

Mudslide Pie
(Gluten-free, Egg-free, Nut-free, Soy-free, Vegetarian)

5 Ingredient Desserts Image

Serves 8

22 gluten-free chocolate sandwich cookies, divided use
¼ cup butter, melted
6 cups coffee ice cream, softened
½ cup heavy whipping cream, whipped
¼ cup gluten-free caramel syrup

Place 19 cookies into a food processor fitted with the steel blade. Process until ground into fine crumbs. Add the melted butter and pulse several times to combine. Dump the mixture into a 9-inch wide deep-dish pie pan and press firmly and evenly on the bottom and up the sides of the pan. Freeze for 15 minutes.

Spread the softened ice cream into the frozen pie crust and smooth the top. Freeze for at least 4 hours or up to 2 days.

Coarsely crush the remaining 3 cookies. Spread the whipped cream over the ice cream layer, sprinkle the crushed cookies on top, and drizzle with some caramel syrup. Serve immediately or store in the freezer until ready to eat.

Limoncello Syllabub
(Gluten-free, Egg-free, Nut-Free, Soy-free, Vegetarian)

5 Ingredient Desserts Image

Serves 6

3 large organic lemons, divided use
¾ cup powdered sugar
1½ cups heavy whipping cream
6 tablespoons limoncello
6 mint sprigs, for garnish

Finely grate the zest of 2 lemons and juice them. Sift the powdered sugar into the heavy cream and beat with a mixer until it starts to thicken. Add the lemon zest, lemon juice, and limoncello. Whip until thick.

Spoon the mixture into small dessert bowls or glasses and chill for at least 30 minutes. (Can be made up to 1 day ahead.)

Slice the remaining lemon into 6 slices and garnish the syllabub with lemon slices and mint sprigs.

Chocolate & Pistachio Covered Strawberries
(Gluten-free, Grain-free, Dairy-free, Egg-free, Soy-free, Vegetarian, Vegan)

5 Ingredient Desserts Image

Serves 8-12

1/3 cup finely chopped pistachios
8 ounces dairy-free bittersweet or semisweet chocolate chips
1 tablespoon vegetable shortening
1 pound large strawberries with stems, washed and dried well

Line a sheet pan with waxed or parchment paper. Place the pistachios in a small bowl.

Bring a pot of water to boil. Combine the chocolate and shortening in a heatproof bowl. Set the bowl over the pot of simmering water, making sure the bottom of the bowl does not touch the water. Stir until the chocolate is melted and smooth. Remove from heat.

Holding the strawberries by the stems, dip them into the chocolate. Lift and twist the berries slightly, letting the excess chocolate drip off. Dip into the nuts. Place the strawberries on the prepared baking sheet and refrigerate until the chocolate is hard, about 1 hour.

Honey Semifreddo
(Gluten-free, Grain-free, Soy-free, Refined Sugar-free, Vegetarian, optionally Dairy-free)

5 Ingredient Desserts Image

Serves 6-8

1 large egg
4 large egg yolks
½ cup plus 3 tablespoons honey, divided use
1¼ cups heavy cream or coconut cream
¼ cup sliced almonds, toasted

Line a 9-inch loaf pan with plastic wrap.

Bring a pot of water to a simmer. Place the egg, egg yolks, and ½ cup honey in a heatproof bowl. Place the bowl over the simmering water, making sure the bottom of the bowl does not touch the water. With a handheld mixer, beat the mixture until pale yellow and thick. Remove from heat and let cool.

Whip the cream or coconut cream until thick peaks form. Fold the cream into the honey mixture. Transfer to the prepared loaf pan and freeze for at least 3 hours or overnight. (Can be made up to 3 days ahead and kept in the freezer.)

When ready to serve, turn the semifreddo out onto a rectangular platter. Drizzle with the remaining 3 tablespoons of honey and sprinkle with the almonds. Cut into slices and serve.

Carol Kicinski is the founder of Simply…Gluten-Free and is a recipe developer, TV chef, cookbook author, and magazine publisher. She has celebrated the abundance of the gluten-free lifestyle for 20 years. Her recipes are not just “good for gluten-free” but are just plain good, period. Visit Carol at www.simplygluten-free.com.