2-Ingredient Desserts That Won’t Disappoint

The Kitchen shoot 4/20/2016 Photographer: Soo-Jeong Kang Soojeong1@gmail.com (917)575-5478

Photo by: Soo-Jeong Kang

Soo-Jeong Kang

The Kitchen shoot 4/20/2016 Photographer: Soo-Jeong Kang Soojeong1@gmail.com (917)575-5478

Forget everything you know about homemade desserts because these two-ingredient beauties are reinventing the sweet-treat wheel. Neither tricky nor time-consuming to make, fuss-free picks like flavorful ice cream, fruity sorbet and chocolatey ice pops are indeed easy to make with products and produce you likely have on hand. Read on below to see how the cast of The Kitchen put them together on Saturday’s episode.

Peanut Butter Ice Cream: Peanut Butter and Bananas (pictured above)

The secret to this recipe lies in the bananas. It’s important that they be frozen because, when blended with the peanut butter, they’ll lend a thick consistency and provide the chilly bite needed to achieve the texture of ice cream. It’s up to you whether you scoop it right away for an on-demand dessert or freeze it for later indulgences.

The Kitchen shoot 4/20/2016 Photographer: Soo-Jeong Kang Soojeong1@gmail.com (917)575-5478

Photo by: Soo-Jeong Kang

Soo-Jeong Kang

The Kitchen shoot 4/20/2016 Photographer: Soo-Jeong Kang Soojeong1@gmail.com (917)575-5478

Watermelon Sorbet: Watermelon and Mint Leaves

Did you know that watermelon is made up of more water than anything else? That’s the key when pureeing this mint-scented mixture, as the water will go a long way in delivering the icy texture you know and love in sorbet.

The Kitchen shoot 4/20/2016 Photographer: Soo-Jeong Kang Soojeong1@gmail.com (917)575-5478

Photo by: Soo-Jeong Kang

Soo-Jeong Kang

The Kitchen shoot 4/20/2016 Photographer: Soo-Jeong Kang Soojeong1@gmail.com (917)575-5478

Elephant Ears: Store-Bought Puff Pastry and Cinnamon Sugar

It’s all about careful folding here, as warm, fragrant cinnamon sugar gets dusted between layers of dough to create rounded-edge pastries shaped like elephant ears. The puff pastry features a naturally buttery flavor, so there’s no need to work additional ingredients into the filling. The dough will naturally puff up in the oven and turn out golden results.

Chocolate Nut Ice Pops: Chocolate-Hazelnut Spread and Almond Milk

On its own, almond milk boasts a creamy consistency; when blended with the chocolate-hazelnut spread, it turns out a smooth and rich mixture ideal for decadent pops. Plus, the hazelnut taste of the spread will complement the subtle taste of almond to guarantee craveworthy flavor.

Tune in to The Kitchen on Saturdays at 11a|10c.

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