Indulge in a frozen treat after lunch with one of these easy recipes. Choose from quick fruit sorbets, granitas, and ice pops; gooey hot fudge sundaes; and lots more.

Sweet strawberries and tart rhubarb make a perfect pair in this quick and easy ice-cream topping. Spoon the strawberry-rhubarb sauce over scoops of vanilla ice cream and serve with shortbread cookies.

Create an edible mosaic by arranging your choice of fresh fruit -- such as blueberries, strawberries, and sliced peaches and kiwis -- in ice-pop molds. Then, simply pour in white grape juice and freeze.

Concoct the ultimate hot fudge sauce in just 15 minutes by combining cream, butter, brown sugar, and corn syrup with cocoa powder and bittersweet chocolate. Drizzle it over vanilla ice cream and add your choice of sundae toppings.

Kids and grownups will clamor for these frozen strawberry pops made from just three ingredients: fresh, ripe strawberries and nectarines, and sugar. If you don't have ice pop molds, pour the fruit mixture into plastic or paper cups and insert wooden spoons or sticks before freezing.

These chocolate-mint sundaes are inspired by grasshopper pie, the old-fashioned favorite. Simply arrange chocolate wafer cookies in a bowls with scoops of mint-chip ice cream and drizzle with homemade or store-bought chocolate sauce.

Tangelos are a hybrid of tangerines and grapefruit. Here, their juice and zest are frozen into an easy, slushy treat.

Dress up store-bought frozen yogurt by rolling it in a mixture of cinnamon, sugar, and toasted almonds. Freeze the scoops of yogurt before coating them so they'll be easy to handle.

Pureed blackberries, strawberries, blueberries, and raspberries give these pops their pretty purple hue. Simply blend in vanilla ice cream and freeze the mixture in ice-pop molds.

Freeze diced bananas with a can of crushed pineapple and orange and lemon juices to make this slushy treat. If you like, top each serving with lemon-lime soda.

Simmer bittersweet chocolate and ground cinnamon with heavy cream to make the Mexican chocolate sauce for these sundaes. Drizzle over dulce de leche or vanilla ice cream and top with peanuts and toasted coconut.

Blend fresh raspberries with raspberry sorbet and vanilla ice cream to make this cool, creamy dessert. Lime juice and zest add a refreshing zing.

Melt butterscotch candies in heavy cream to make an easy ice-cream topping. Spoon the warm sauce over vanilla ice cream and sprinkle with chopped butterscotch candies.

Diced watermelon provides a refreshing contrast to rich coconut sorbet in these exotic parfaits. Garnish with lime zest and toasted coconut flakes.

Melt semisweet chocolate and butter into warm maple syrup to create a nuanced ice cream topping. Drizzle it over maple-walnut ice cream (or use vanilla if you prefer).

You don't need an ice cream maker to whip up a batch of sorbet: simply puree frozen raspberries in the food processor with sugar and water and freeze until firm, about 30 minutes. Top each serving with a dollop of lightly sweetened whipped cream.