Chocolate has no season (thank the lord). It's earned its year-round status for quite a few reasons in both the healthy and pleasurable realms. But it can be a bit heavy for summer desserts—not to mention a stain hazard to your summer outfits. Enter white chocolate—the creamy, chocolaty but notably more summery version.

Cool down with a popsicle, but not one dripping with sugar water and artificial flavors. Instead, take a few minutes to pop out homemade fresh fruit popsicles that are devoid of fruit concentrates, artificial flavoring, and added sugar. This way, you can enjoy this cool treat any time of the day, from breakfast to dessert.

For some of you, avocado pudding is probably old news, but for others, this might be the beginning of a beautiful friendship. Avocado creates a silken texture that you have to taste to believe (and I promise you won’t notice any avocado flavor). Unsweetened cocoa powder or carob powder can be used instead of cacao powder, and 1/3 cup maple syrup or coconut nectar can be used in place of dates, just reduce or omit the water.

This syrup is divine. I like to double the amount of syrup. Of course, some may like less, but I’m someone who likes the nutty cake drenched in the tart, gooey syrup.

This is my all-time tried-and-true favorite easy ice cream recipe for any dessert. It’s the perfect balance of simple and rich, with super-fresh vanilla flavor.

When I make a crisp recipe, if it doesn’t get completely eaten the night I serve it, it’s inevitable that I will not be able to keep myself away from it. I want it for breakfast heated and drizzled with heavy cream, or I want it for dessert and heated again, but this time with a rich scoop of vanilla bean ice cream. The seasonal fruits in this easy show-stopper are a triple juicy threat.

This recipe is so-so-so-so: so simple, so delicious, and so quick. I like to serve it with rich, whole-fat Greek yogurt and toasted pistachios, but you can certainly make it out of any yogurt style, crème fraiche or vanilla ice cream, for that matter, and/or change up the nuts with toasted walnuts or toasted almonds.

What’s more deliciously simple than fresh fruit with homemade chocolate dipping sauce? Not much! For this presentation, I suggest 2 to 3 pounds of cherries, which may seem like a lot – but trust me, this dessert is addicting. You won’t want to stop dipping them and dropping them into your mouth, so better to have too much than too little.

Falling somewhere between sorbets and slushies, granitas have a surprising elegance. They are pleasingly rustic and extremely easy to make—you don’t even need an ice-cream maker—and for some reason, the delicate icy crystals seem to enhance the flavors. This strawberry rendition is refreshing and simple; each bite tastes like a berry exploding in your mouth. This recipe actually serves 6 or more, so after a dinner for 2, be sure to eat the leftovers within a couple of days; the crystals harden into unpalatable chunks over time.

Unique, light and refreshing, this goat cheese cheesecake recipe is the perfect early summer treat. Ideal as a light but sweet dessert or afternoon delight, this cheesecake recipe offers a fantastically delicious alternative to its heavier counterpart, the traditional cheesecake with cream cheese. Similar in texture to a dense soufflé, the cake is airy and fluffy and baked without a crust. The rosemary berry sauce complements the goat cheese flavors beautifully; strawberries are a wonderful seasonal option. This recipe makes 10-12 small servings, which can be baked in small soufflé dishes if you wish.