love & harvest

Category: dessert recipes

  • Lightly Sweet Black Forest Cake

    Lightly Sweet Black Forest Cake

    This Black Forest cake is an accidental miracle that became the most delicious mistake I ever made. Rich, velvety chocolate layers soaked with cherry syrup and stacked with cloud-like whipped cream. There’s no granulated sugar in the base batter, but it isn’t sugar-free. The chocolate chips, cherry syrup and whipped cream bring the sweetness.

    Lightly Sweet Black Forest Cake whole on a cake stand

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    A Note on “Lightly Sweet”

    Let’s set the record straight. It isn’t sugar-free. There’s no granulated sugar in the base batter, but the chocolate chips, the cherry syrup and a little powdered sugar in the whipped cream all bring some sweetness. This combination strikes the perfect balance, infusing the cake with just the right amount of sweetness and cocoa goodness.

    A version made with gluten-free flour is right below. Keep reading!

    The Flavour

    With each forkful, you savour the delightful dance of flavours. The deep, velvety chocolate cake embraces the tangy burst of cherry syrup, while a hint of almond infuses every layer with warmth and complexity. The ethereal whipped cream crowns the creation, adding a cloud-like lightness to the ensemble. Born out of serendipity, this cake is a symbol of the beauty of imperfection, and a reminder that some of the best recipes come from happy accidents.

    Layered Black Forest cake with whipped cream and dark cherries

    Ingredients for Lightly Sweet Black Forest Cake

    Unsweetened Cocoa Powder

    • Cocoa powder is where all the chocolate flavour comes from. Use a good-quality natural unsweetened cocoa powder for the deepest, richest flavour. The espresso powder in the dry ingredients intensifies the cocoa even further. It’s a classic baker’s trick.

    Semi-Sweet Chocolate Chips

    • The chocolate chips are melted into the wet batter, adding richness, moisture and a good part of the cake’s sweetness, since semi-sweet chips do contain sugar. They contribute a mild sweetness that makes the cake feel indulgent. You can swap these for an extra half cup of cocoa powder and 1/4 cup of powdered sugar or honey, like in the gluten-free version below.

    Natural Yogurt and Cream

    • Yogurt and cream are what keep this cake so moist. The yogurt adds a subtle tang and keeps the crumb tender. The cream adds richness. Together they eliminate the need for butter while producing a denser, moister cake than a traditional recipe.

    Cherry Syrup and Fresh Cherries

    • The cherry syrup soaks into each cake layer, adding moisture and a tart-sweet flavour that defines the Black Forest experience. If, like me, you cannot find cherry syrup at your local grocery store, you can make your own using my homemade Cherry Syrup Recipe. It takes under 15 minutes.

    Heavy Whipping Cream

    • The whipped cream is what makes this cake feel light and celebratory. The addition of cornstarch stabilises it so it holds its shape even in warm weather. Chill your cream in the freezer for 10 to 15 minutes before whipping. It will whip up faster and hold peaks better.

    Two-layer lightly sweet Black Forest cake topped with whipped cream and fresh cherries

    Made with Gluten-Free Flour

    If you’re baking for someone with celiac disease, check that every ingredient is labeled gluten-free.

    If you want to make it with gluten-free flour, start from my base recipe and make the following adjustments:

    1. Remove the chocolate chips from the recipe and double up on the cocoa powder instead.
    2. Add 1/4 cup of powdered sugar or 1/4 cup of honey.
    3. Remove the all-purpose flour and replace it with your favourite gluten-free flour blend.
    4. Add 1 tsp of almond extract for that classic Black Forest flavour.
    5. Add one extra egg (3 eggs total) to compensate for the different binding properties of gluten-free flour.

    Black forest cake assembly showing layers

    How to Make This Black Forest Cake

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    Recommended tools

    A hand mixer works too, and any comparable offset spatula does the job.

    1. Preheat the oven to 350°F and grease a round 9-inch springform pan. Line the bottom with parchment paper and set aside.
    2. Combine all dry ingredients in a bowl. In a pot over low heat, melt the chocolate chips with water, whisking constantly so it doesn’t stick. Scrape into a stand mixer bowl or large heat-proof bowl.
    3. Using a hand mixer or stand mixer, slowly add the vegetable oil on low speed. Add the yogurt and cream on medium until combined. Add eggs one at a time, then the vanilla extract.
    4. Gradually add half the dry mixture to the wet mixture. Mix until incorporated. Add the remaining dry ingredients and whisk for about one minute until uniform.
    5. Pour the batter into the pan and bake for 30 to 35 minutes. The cake is done when a toothpick inserted in the centre comes out clean, or the centre springs back firmly when lightly touched.
    6. Let the cake cool completely in the pan. Wrap with plastic wrap to retain moisture. Refrigerate until assembly.
    7. Assemble the cake: Whip the heavy cream, confectioners’ sugar, and cornstarch on high speed until medium peaks form, about 3 to 4 minutes. Do not overmix or the cream will break.
    8. Level the cake top with a serrated knife. Carefully slice the cake in half horizontally to create two even layers.
    9. Place the first layer on your serving plate. Drizzle 2 tbsp cherry syrup and spread evenly. Scatter 2 tbsp cherries. Apply a generous layer of whipped cream and smooth with an offset spatula.
    10. Place the second layer on top. Add remaining cherry syrup and cherries. Apply the rest of the whipped cream. Garnish with fresh cherries and grated chocolate.

    Black Forest cake topped with whipped cream and cherries in syrup

    Cherry Syrup Recipe

    If, like me, you cannot find cherry syrup in your local grocery store, you can easily make it at home. Follow my homemade Cherry Syrup Recipe. It takes under 15 minutes and uses just three ingredients.

    Cherry syrup recipe: homemade cherry syrup in a jar

    My Tips

    Bake the Cake a Day Ahead

    To save time, bake the cake the day before assembly. Wrap the cooled layers tightly in plastic wrap and refrigerate overnight. Cold cake layers are actually easier to slice cleanly and hold up better under the whipped cream.

    Add Cornstarch to the Whipped Cream

    Humidity and heat can cause whipped cream to melt and turn runny. Mix 1 teaspoon of cornstarch per cup of heavy cream before whipping. I also like to chill my heavy cream in the freezer for 10 to 15 minutes first. The texture should look like runny ice cream with a few ice crystals. This helps it whip up faster and hold its peaks longer.

    Make It Your Own

    The recipe is a classic Black Forest Cake, but don’t let that stop you from making it your own. At the top of my cake, I like to grate Mexican Abuelita Chocolate. It has hints of cinnamon and clove that give the cake a beautiful complexity. Other ideas: add chocolate syrup, raisins, figs, or anything that represents you and sounds delicious.

    Black Forest cake with a slice cut out, topped with cherries and chocolate

    Looking for more indulgent desserts on Love & Harvest? Try these:

    Frequently Asked Questions

    Can I use a regular cake pan instead of a springform pan?

    Yes. A standard 9-inch round cake pan works fine. Line the bottom with parchment paper and grease the sides well. To remove the cake, run a thin knife around the edges and invert onto a wire rack. The 9-inch springform pan makes removal easier and protects the cake edges, but it is not required.

    Why does the centre of the cake sink slightly?

    Usually it’s underbaking or opening the oven door too early. Bake for 30 to 35 minutes, until a toothpick in the center comes out clean, and keep the oven door closed for most of the bake.

    How do I know when the cake is done baking?

    Insert a toothpick into the centre of the cake. If it comes out clean, the cake is done. You can also lightly press the centre with your finger. It should spring back firmly. If it feels wet or leaves an indent, give it another 5 minutes and test again.

    Can I make the whipped cream ahead of time?

    Whipped cream is best made fresh. If you need to prep ahead, whip the cream, store it in the refrigerator for up to 2 hours, and give it a brief re-whip by hand before using. The cornstarch stabiliser in this recipe helps it hold much longer than plain whipped cream.

    How long does the assembled cake keep in the refrigerator?

    The assembled cake keeps well covered in the refrigerator for up to 3 days. The cherry syrup actually continues to soak into the cake layers as it sits, making the cake even more moist and flavourful on day two.

    Can I use less powdered sugar in the whipped cream?

    Yes. Start with half and taste. The cornstarch still helps the cream hold its shape.

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  • Cucumber Crush Popsicles

    Cucumber Crush Popsicles

    Cool, floral, and utterly refreshing — these Cucumber Crush Popsicles are summer in frozen form. Made with fresh cucumbers, lime, mint, sugar, and edible pansy flowers, every bite is as beautiful as it tastes. If you have ever sipped cucumber water on a hot day and thought “I wish this was a popsicle,” this recipe is for you.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Cucumber mint popsicle with a pressed pansy flower on ice

    Step into a world of enchantment with our captivating Cucumber Mint Popsicles, inspired by the timeless tale of “The Secret Garden.” Just like the hidden wonders that come alive within the pages of this cherished book, our popsicles hold a magical surprise within their icy embrace.

    Delicate pansy flowers, with their vibrant hues and delicate petals, are nestled inside these frozen delights, adding a touch of natural beauty that will transport you to a whimsical garden. The refreshing combination of cool cucumber and lime, and invigorating mint awakens the senses, while the unexpected presence of pansy flowers adds an element of wonder and joy.

    With each lick, you’ll experience the refreshing taste and behold the visual allure of the hidden flowers, making these popsicles a true feast for the senses.

    Cucumber popsicles with edible pansies and cucumber slices on ice

    What I Love About Homemade Popsicles

    • Control the sugar content in each lick
    • Great way to use seasonal summer fruits
    • Easy recipe for kids to follow and tons of fun!
    • A great way of making homemade frozen treats
    • An infinite avenue for creativity

    About “Agua de Pepino”

    Have you had the pleasure of trying the delightful Mexican beverage known as “Agua de Pepino”? Translating to “cucumber water,” this refreshing drink is super popular in Mexico.

    While cucumber water may not be widely recognized and prepared in many places, its taste is truly delightful. By infusing a few mint leaves, the flavour becomes even more invigorating. In Mexico, you can easily find “Agua de Pepino” at various juice vendors, and sometimes they even add chia seeds for an extra twist. Drawing inspiration from the fresh cucumbers enjoyed on those sweltering days, we proudly present the Cucumber Crush Popsicle.

    Can You Eat Pansy Flowers?

    You see pansy flowers all over the garden during spring and summer. You may wonder if these flowers are edible — the short answer is yes! I’ve used them in popsicles and spring rolls. They are enchanting to look at and completely safe to eat. Flavour-wise, they are very mild with a faint grassy sweetness, so they add visual drama without overpowering the cucumber and mint.

    Clear cucumber popsicle with a purple and yellow pansy frozen inside

    Ingredients

    Five simple ingredients make these popsicles — and each one plays a clear role.

    Cucumber

    Use a fresh, firm English or Persian cucumber for the best results.

    • Why it matters: Cucumber is mostly water, which is exactly what you want in a popsicle base. It blends into a light, pale green liquid that freezes beautifully without becoming too icy or dense. Remove the seeds for a smoother texture.

    Lime Juice

    Freshly squeezed lime juice brightens the entire flavour profile.

    • Why it matters: Without acid, cucumber-flavored anything can taste flat. The lime provides the tartness that wakes up your taste buds and makes each bite pop. Bottled lime juice works in a pinch, but fresh is noticeably better.

    Mint

    Fresh mint leaves, finely chopped.

    • Why it matters: Mint adds a cooling menthol effect that amplifies the refreshing quality of cucumber. The key is to add mint after blending and stir it in by hand — blending mint bruises it and turns the popsicle a murky brown-green.

    Pansy Flowers

    Edible pansy flowers — fresh or from a specialty store — pressed into the mold walls before pouring.

    • Why it matters: These are entirely for beauty. Placing them against the mold walls means they freeze visible through the popsicle, creating a stunning garden-in-ice effect. Make sure to use food-grade, pesticide-free flowers only.

    How To Make Cucumber Crush Popsicles

    First, pick fresh cucumbers and wash and rinse them. According to Mexican folklore, rubbing the cut ends of the cucumber together for a few seconds helps reduce bitterness. Everyone here does it — give it a try!

    Chop the mint leaves into small pieces. Then cut the cucumber in half, deseed it, and chop it into small chunks. Blend the cucumber chunks with lime juice, sugar, and water. Stir in the mint leaves.

    Finally, rinse the pansy flowers to remove dirt. Fill popsicle molds with the cucumber mixture, leaving 1 inch of space at the top. Add 2-3 flowers to each mold and gently submerge them using a chopstick or skewer. Insert popsicle sticks and freeze for 6 hours or overnight.

    What Do You Need to Make Homemade Popsicles?

    Firstly, you will need a silicone popsicle mold. The silicone version is best because you can stretch and pull to get the popsicles out without breaking them. It is also easier to store in cabinets.

    Another thing I like about silicone molds is that I can use wooden sticks — no more playing hide-and-seek with missing plastic sticks around the kitchen!

    If you have kids and want a smaller size, you can buy a 6-cavity silicone mold that makes about 3.3oz each — perfect for children.

    Cucumber crush popsicles laid on ice with mint and cucumber slices

    Create a Memorable Family Moment!

    This recipe is so simple and delicious that asking the kids to join in can create a fantastic summer memory for them. Engaging kids in the process of making popsicles can be a wonderfully enjoyable and educational experience. They can learn about flavours, textures, measuring, and the science of freezing — all while having a great time.

    Looking for more frozen popsicle ideas? Try our Matcha Green Tea Popsicles or the vibrant Blueberry Lemonade Popsicles. Both are just as easy and kid-approved.

    Frequently Asked Questions

    Can I skip the pansy flowers?

    Yes, absolutely. The pansy flowers are purely decorative and do not affect the flavour. These popsicles taste just as delicious without them. If you want to add a floral element, edible violets or lavender buds also work beautifully.

    Why is my cucumber popsicle icy instead of smooth?

    An icy texture usually means there is too much water and not enough dissolved sugar or fat in the mixture. Make sure to measure the sugar accurately and blend thoroughly. Adding a small amount of xanthan gum (1/4 tsp) can also help prevent large ice crystals from forming.

    How do I get the flowers to stay pressed against the side of the mold?

    Fill the mold about halfway with the cucumber mixture first. Press the flowers gently against the inside walls, then slowly fill the rest of the mold. The liquid holds them in place as it freezes. A chopstick or skewer helps position them precisely.

    Can I use a blender instead of a juicer?

    Yes, a blender works perfectly for this recipe. Blend on high for about 15 seconds until completely smooth. If you prefer a pulp-free popsicle, strain the blended mixture through a fine mesh sieve before pouring into the molds.

    How long do cucumber popsicles last?

    Stored in an airtight container or individually wrapped in plastic wrap, these popsicles keep well in the freezer for up to 6 weeks. After that, the flowers may start to discolour and the flavour will begin to fade.

    Can I substitute something for sugar?

    Yes. Agave nectar dissolves easily and works very well in cold preparations like this. Honey also works but adds a slight honey flavour that competes with the cucumber. Use the same quantity as the sugar called for in the recipe.

    Cucumber crush popsicles laid on ice with mint and cucumber slices

    Cucumber Crush Popsicles

    Experience the cool, refreshing Cucumber Crush Popsicles made with fresh cucumbers, lime, mint, sugar, and pansy flowers, it is absolutely gorgeous and refreshing. 
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    6 hours
    Total Time 6 hours 15 minutes
    Servings: 10 popsicles
    Course: Dessert
    Calories: 55
    Ingredients Equipment Method

    Ingredients
      

    • 1 cucumber
    • ¼ cup lime juice
    • ⅓ cup sugar
    • 15-20 pedals pansy flower
    • 2 cups water

    Equipment

    • high speed blender

    Method
     

    1. Cut the ends of the cucumber. Split it in half and take the seeds out.
    2. Finely chopped the mint and set aside.
    3. Add the cucumber, lime juice, sugar and water. Blend on high for 15 seconds. Stir the mint leaves into the mixture.
    4. Pour the mixture into your popsicle moulds and freeze until solid for 6 hours or overnight.
  • Chewy Honey Maple Glazed Cookies

    Chewy Honey Maple Glazed Cookies

    Crispy on the outside, chewy in the center, and finished with a buttery maple glaze that you will want to drizzle on everything — these Honey Maple Glazed Cookies are dangerously good. One batch and you will understand why they keep disappearing from the counter before I even get a photo.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Honey maple glazed cookies cooling on a black wire rack

    Are you getting tired of the same cookie recipe and want to try something new? These easy and delicious cookies come together with straightforward instructions. Bonus? They are so tasty and really hard to mess up!

    Made with honey, powdered sugar, and cinnamon — with a simple maple glaze on top for that extra layer of indulgence. Christmas is around the corner and it is always a great time to try something new. The taste of these cookies is very warm and inviting — just like the Holiday season!

    A friend of mine tried it for the first time and the first thing he said was “yum!” The second thing he said was, “It tastes like Christmas.” There you have it. The comment didn’t come from me but from others!

    Close-up of chewy cookies drizzled with honey maple glaze

    The idea of putting honey and maple together has been in the back of my head for months. I miss the taste of real maple syrup from Canada and this year I have cravings to put maple syrup in everything!

    Watch Out for Thieves in the House

    I’ve made these cookies about 5 times because I never managed to take proper photos of them due to the high level of crime in my house. Thieves oddly only show up when I am baking. I make them, and HALF the batch went missing! My husband says this criminal needs to get caught, as small pieces of cookie crumbs fall from his beard.

    Whether it’s a “thief” in the family or visitors in the house, these cookies never stay out too long before they get snatched up. From making these delicious honey maple cookies, I understand why most cookie jars are not transparent!

    Stacks of honey cookies with a honey dipper and cinnamon sticks

    Why You Should Try This Recipe

    • Delicious — made with honey, powdered sugar, and cinnamon. We also drizzle a maple glaze on top because there’s no such thing as over-the-top cookies these days.
    • Easy — with a stand mixer, this cookie comes together so easily. It doesn’t stick to the bowl, so clean-up is a breeze.
    • A holiday treat — this cookie’s taste will always remind you of Christmas and is the best holiday treat for friends and family.
    • Wholesome — homemade cookies made with real ingredients beat anything store-bought, always.
    • Make It Ahead — put the dough in the fridge overnight, and when you’re ready the next day just pinch a ball and put it in the oven.

    Two stacks of chewy honey cookies next to a cinnamon stick and a bowl of honey

    Ingredients

    Every ingredient in this cookie has a job. Here is what you need to know before you start.

    Honey

    Since we are baking the cookies, leave your expensive raw honey to the side. Regular pasteurized varietal honey is perfect for this recipe.

    • Why it matters: Honey adds both sweetness and moisture, which is what gives these cookies their signature chewy interior. It also creates a subtle caramelization during baking that plain sugar cannot replicate.

    Maple Syrup

    To make the maple glaze, we use pure maple syrup, butter, and powdered sugar.

    • Why it matters: The maple glaze is what makes this cookie unforgettable. Pure maple syrup has a complex, woodsy sweetness that artificial maple flavoring cannot mimic. It melts into the warm cookie surface and creates a glossy, sticky finish that is absolutely irresistible.

    Cinnamon, Ginger, and Clove

    The combination of cinnamon, ginger, and clove is my classic autumn spice trio.

    • Why it matters: These three spices together create a warm, layered depth that makes these cookies taste like Christmas morning. Each spice plays a role — cinnamon for warmth, ginger for brightness, clove for intensity. Together they are perfectly balanced.

    Powdered Sugar (Confectioners Sugar)

    Powdered sugar makes the cookie easy to roll and contributes to the melt-in-your-mouth texture.

    • Why it matters: The fine texture of powdered sugar dissolves more evenly into the fat than granulated sugar. This creates a tender crumb and a slightly crisp exterior — the exact combination that makes this cookie so addictive. Do not swap for granulated sugar.

    Butter

    Use good quality unsalted butter, room temperature, for both the cookie and the glaze.

    • Why it matters: Butter is the primary fat in this recipe and carries all the fat-soluble flavours from the spices and honey. High-quality butter with a higher fat content will give you a richer, more flavorful cookie. Avoid margarine or butter-flavored spreads.

    Unglazed honey cookies on a rack with a bowl of honey and cinnamon sticks

    Professional Tips

    Pro Tip #1 — Use a Stand Mixer

    A stand mixer is a good option for combining everything. However, if you don’t have one, a hand-held mixer works fine.

    Pro Tip #2 — Maple Syrup

    Either real or artificial maple syrup works with this recipe. Not everyone has access to real maple syrup, and I believe we should never break the bank to get access to delicious food.

    Pro Tip #3 — Browning the Butter

    Try not to overcook or burn the butter when browning it. Once you see brown spots in the butter and smell something nutty in the air, that’s your signal to stop and move to the next step.

    Honey dripping from a dipper onto a stack of chewy cookies

    These cookies pair wonderfully with a scoop of Easy Blueberry Ice Cream or alongside our Cherry Syrup Recipe — drizzle a spoonful of cherry syrup over a warm cookie for an indulgent twist.

    Frequently Asked Questions

    Can I make these cookies without a stand mixer?

    Yes. A hand-held electric mixer works just as well. If you go fully manual with a wooden spoon, the dough will come together but may take more effort — make sure your butter is truly at room temperature before starting.

    Can I freeze the cookie dough?

    Yes, and it freezes beautifully. Shape the dough into balls, freeze them on a baking sheet until firm, then transfer to a zip-lock bag. Bake directly from frozen — just add 2-3 extra minutes to the bake time. No need to thaw.

    Why do I need to refrigerate the dough?

    Chilling the dough firms the butter and hydrates the flour, which produces a thicker cookie that spreads less during baking. If you skip this step, your cookies may spread too thin and turn crispy rather than chewy.

    Can I substitute the honey for something else?

    Agave nectar works as a 1:1 substitute. Maple syrup also works but will create a more pronounced maple flavour throughout the cookie — delicious, just different. Avoid corn syrup as it lacks the complexity that makes these cookies special.

    How do I store these cookies?

    Store cooled cookies in an airtight container at room temperature for up to 5 days. The maple glaze hardens as it sets, so the cookies won’t stick together. For longer storage, freeze ungalzed cookies for up to 3 months and glaze after thawing.

    My cookies spread too thin — what happened?

    The most common cause is butter that is too warm or dough that was not chilled long enough. Make sure the dough spends at least 1 hour in the fridge (overnight is even better). Also, press each ball only lightly in the center — don’t flatten them completely.

    Honey maple glazed cookies cooling on a black wire rack

    Chewy Honey Maple Glazed Cookies

    Easy and delicious honey cookie made with honey, powdered sugar, and cinnamon. Served with a maple glaze on top! Guarantee every bite will be crispy and chewy all at the same time!
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Chill 1 hour 15 minutes
    Total Time 1 hour 40 minutes
    Course: Dessert
    Calories: 115
    Ingredients Equipment Method

    Ingredients
      

    • 1 ½ stick butter room temperature
    • 1 cup powdered sugar
    • 1 large egg
    • ¼ cup honey
    • 2 cups all purpose flour
    • 2 tsp baking soda
    • 1 tsp cinnamon
    • ½ tsp ginger
    • ½ tsp clove
    • ¼ salt

    Equipment

    • stand mixer

    Method
     

    1. In a stand mixer, attach the flat beater to machine. Cream the butter until it is light and pale colour. 3 minutes.
    2. Add the sugar to the butter and cream together. 5 minutes.
      Add the egg to the mixture and combine until smooth.
    3. Now add the honey and combine everything together until it is smooth and velvet-like texture. 3 minutes.
    4. Meanwhile, combine all the dry ingredients together (flour, baking soda, cinnamon, ginger, clove, and salt. Combine everything well and set aside.
    5. Slowly add the dry ingredients to the mixer. After half the dry ingredients are in, stop the machine and scrape down the sides of the mixing bowl. Mix well. Continue with the last half, and again, scrape down the side of the machine.
    6. Once everything is well combined (about 5 minutes), take the dough and wrap it in plastic. Refrigerate for 1 hour or overnight.
    7. Pinch a small ball (the size of a golf ball), and place it in the cookie sheet. Press lightly in the center. Refrigerate for 15 minutes.
    8. Preheat oven to 190°C/375°F.
    9. Bake the cookie for 10 minutes and allow the cookie to cool on a rack.
  • Easy Blueberry Ice Cream

    Easy Blueberry Ice Cream

    When summer’s heat beckons, what better way to cool down than with a scoop of homemade blueberry ice cream? Bursting with vibrant hues and a delightful blend of sweet and floral flavours, this blueberry ice cream is an exquisite treat that captures the essence of the season. The best part? No artificial colouring, no mystery ingredients — just real blueberries, cream, and a squeeze of lemon.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Scoops of purple blueberry ice cream in a loaf pan with fresh blueberries

    An Explosion of Flavour

    The first taste of blueberry ice cream is a revelation — an explosion of flavour that harmonizes the richness of cream with the bright tanginess of blueberries. The subtle tartness of the berries balances perfectly with the creaminess, creating a symphony on your taste buds. Whether enjoyed in a crispy waffle cone or a delicate dish, this frozen creation is a celebration of summer.

    Bowl of blueberry ice cream topped with fresh blueberries next to waffle cones

    Blueberry Ice Cream Pairing

    This easy blueberry ice cream pairs beautifully with a variety of complementary flavours. Here are some wonderful pairing ideas:

    • Cherry Syrup — drizzle a spoonful of homemade cherry syrup over a scoop of blueberry ice cream for a stunning berry-on-berry contrast.
    • Dark Chocolate — the combination of creamy blueberry ice cream and decadent chocolate creates a luxurious and irresistible dessert. Try it with a triple chocolate brownie!
    • Mango Sorbet — the vibrant tropical flavours of Fresh Mango Sorbet harmonize beautifully with the sweet and tangy blueberry ice cream. We also have a Chili Mango Sorbet if you want something with a kick!

    A hand holding a waffle cone of blueberry ice cream

    Blueberry Flavour

    Blueberry ice cream is a magical symphony of flavours. As you take your first spoonful, the velvety smoothness of the ice cream caresses your palate. Then, the subtle floral notes of the blueberries gradually unfold, complementing the rich creaminess in a way that feels absolutely divine. The balance between sweet and tart creates a harmonious melody that leaves you craving more.

    A hand holding a double scoop of blueberry ice cream in a waffle cone

    Why Churn Instead of High-Speed Blending

    To achieve the perfect texture and flavour, blueberry ice cream undergoes a meticulous churning process. Freshly picked blueberries are gently cooked down to release their natural juices and concentrated flavours.

    The resulting vibrant blueberry puree is then swirled into a creamy base, crafted from a combination of milk, cream, sugar, and a touch of lemon juice. The mixture is churned slowly, allowing air to incorporate, resulting in a light and velvety ice cream that melts effortlessly on the tongue.

    The ice cream maker I’ve been using for the past 10 years is the Cuisinart Ice Cream Maker Machine. I had one in Canada and loved the compact size and reliable performance. Now that we are living in Mexico, I bought the same model and they still haven’t changed the machinery in 20 years!

    Blueberry ice cream churning in an ice cream machine

    Why I Love Homemade Ice Cream

    • Control the sugar content in each scoop
    • Great way to use seasonal summer fruits
    • Easy recipe for kids to follow and tons of fun!
    • A great way of making homemade frozen treats
    • An infinite avenue for creativity

    Saucepan full of fresh blueberries

    Ingredients

    Five simple ingredients. That’s all it takes.

    Fresh or Frozen Blueberries

    Use the freshest blueberries you can find. Frozen blueberries work well too and can actually produce a deeper colour.

    • Why it matters: Blueberries are the star of this recipe. Cooking them down first concentrates their flavour and releases the deep purple pigment that gives this ice cream its beautiful colour. Do not skip the cooking step — raw blueberries blended into cream taste flat by comparison.

    Sugar

    Plain granulated white sugar keeps the flavour clean and lets the blueberry shine.

    • Why it matters: Sugar does more than sweeten — it also lowers the freezing point of the mixture, which keeps the ice cream scoopable at freezer temperature. Reducing the sugar significantly will result in a rock-hard, icy product.

    Cream

    Use heavy whipping cream (35% fat or higher) for the richest result.

    • Why it matters: Fat is what makes ice cream creamy rather than icy. The fat molecules interfere with ice crystal formation during churning, creating a smooth, velvety texture. Substituting with half-and-half or whole milk alone will produce a noticeably icier result.

    Milk

    Whole milk balances the richness of the cream and lightens the texture slightly.

    • Why it matters: A pure cream base would be too heavy and buttery. The milk thins it to the ideal consistency for churning and creates that classic ice cream “scoop” texture that holds its shape without being too dense.

    Fresh Lemon Juice

    Just one teaspoon added while the machine is churning.

    • Why it matters: Lemon juice brightens the blueberry flavour and prevents the colour from turning muddy purple-grey. The acid also balances the sweetness and gives the ice cream a more complex, layered taste.

    How to Make This Easy Blueberry Ice Cream

    Making homemade blueberry ice cream is a delightful and rewarding process. First, we wash the blueberries and coat them with some sugar. We heat a large saucepan over medium heat and slowly cook the blueberries to release the juice and concentrate the flavour. After 5 minutes, I use a potato masher to mash the blueberries and simmer for another 10 minutes. Turn the heat off.

    Let the blueberry mixture cool on the side. Meanwhile, combine the cream and milk together. Once the blueberry mixture is cool to room temperature, blend it in a high-speed blender until smooth. Then pour the blueberry liquid into the cream. Refrigerate until cold, about 3 hours.

    Lastly, set up the ice cream churner. Pour the blueberry mixture into the machine. While the machine is running, add freshly squeezed lemon juice. It should take around 20-25 minutes. Once churned, transfer the blueberry ice cream to a lidded container, smoothing the surface. Place a piece of parchment paper directly on top to prevent ice crystals from forming, then cover with the lid.

    Loaf pan of blueberry ice cream with a scoop, fresh blueberries and a waffle cone

    Why You Should Make This Blueberry Ice Cream

    Picture this: you get to handpick the juiciest, plump blueberries, ensuring the ultimate freshness and quality. Then, you dive into a world of culinary creativity, customizing the recipe to match your unique taste buds. Want an extra burst of blueberry goodness? Toss in more! And the satisfaction you’ll feel when you scoop that creamy, dreamy homemade blueberry ice cream is out of this world.

    It’s not just about the flavour — it’s about the experience. The laughter, the memories made in the kitchen with loved ones, and that moment of pure bliss when you savour each mouthwatering spoonful. So, grab those blueberries, unleash your inner culinary genius, and let’s dive into frozen dessert perfection.

    A child holding up a waffle cone piled with blueberry ice cream

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    Looking for more frozen desserts? Try our Vanilla Bean Ice Cream — a classic that pairs perfectly with just about everything.

    Frequently Asked Questions

    Do I need an ice cream maker to make this recipe?

    Yes, this recipe is designed for an ice cream maker. If you don’t own one, you can try a no-churn method: whip the cream to soft peaks separately, fold in the cooled blueberry puree gently, and freeze in a lidded container. Stir vigorously every 30 minutes for the first 3 hours to break up ice crystals. The texture won’t be as smooth, but it will still be delicious.

    Can I use frozen blueberries instead of fresh?

    Yes. Frozen blueberries work very well in this recipe since you are cooking them down anyway. They can actually produce a more intense purple colour than fresh blueberries. There is no need to thaw them first — just add them directly to the saucepan with the sugar.

    Why did my ice cream turn out icy instead of creamy?

    The most common causes are: the mixture was not cold enough before churning (it needs to be thoroughly chilled — at least 3 hours), the cream-to-milk ratio was off, or the churn time was too short. Make sure the ice cream maker bowl is fully frozen (at least 24 hours) before use.

    How long does homemade blueberry ice cream last?

    Stored in an airtight freezer-safe container with parchment pressed directly on the surface, this ice cream keeps well for up to 2 weeks before ice crystals begin to form. After the first week, the texture is best if you let it sit at room temperature for 3-5 minutes before scooping.

    Can I make this ice cream dairy-free?

    Yes. Substitute the milk and cream with full-fat coconut cream (two cans). The result will be a slightly coconutty, tropical blueberry ice cream that is absolutely delicious. Oat cream also works and has a more neutral flavour if you want to keep the pure blueberry taste front and centre.

    How do I prevent freezer burn on homemade ice cream?

    Press a sheet of plastic wrap or parchment paper directly onto the surface of the ice cream before putting the lid on. This eliminates the air gap between the ice cream and the container lid — the air gap is what causes freezer burn. A tight-fitting lid is also essential.

    A hand holding a double scoop of blueberry ice cream in a waffle cone

    Easy Blueberry Ice Cream

    Bursting with vibrant hues and a delightful blend of sweet and floral flavours, blueberry ice cream is an exquisite treat that captures the essence of the season.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 25 minutes
    Chill & Freeze 11 hours
    Total Time 11 hours 45 minutes
    Servings: 8 people
    Course: Dessert
    Cuisine: American
    Calories: 230
    Ingredients Equipment Method

    Ingredients
      

    • 3 cups fresh or frozen blueberries
    • 1 cup sugar
    • 3 cups milk
    • 1 cup cream
    • 1 tsp fresh lemon juice

    Equipment

    • ice cream churner
    • potato masher

    Method
     

    1. Rinse the blueberries from a running facet. Lay the blueberries on a kitchen towel and lightly toss it to dry them. Add the blueberries in a large bowl and toss it with sugar. Heat a large saucepan over medium heat and slowly cook the blueberries to release the juice and concentrate the flavour. After 5 minutes, use a potato mash and mash the blueberries to release their flavour and simmer for another 10 minutes. Turn the heat off.
    2. Let the blueberry mixture cool on the side. Meanwhile, combine the cream and milk together. Once the blueberry mixture is cool to room temperature, blend it in a high-speed blender until smooth. Then pour the blueberry liquid into the cream. Refrigerate until it is cold, about 3 hours. 
    3. Set up the ice cream churner and turn it on according to the manufacturer's instructions. Pour the blueberry mixture into the machine. While the machine is running add a freshly squeezed lemon juice. It should take around 20-25 minutes. 
    4. Transfer ice cream to a freezer-safe container and freeze until solid. About 8 hours.
  • Chili Mango Sorbet

    Chili Mango Sorbet

    Ever been to a Mexican beach and watched someone devour a mango on a stick covered in Tajín? That combination of sweet, tangy, and spicy is exactly what this chili mango sorbet delivers — except you make it at home in your blender and freeze it for 2 to 3 hours. It is vegan, gluten-free, and completely dairy-free, which means everyone at the table gets a scoop.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Chili mango sorbet in a loaf pan topped with shredded coconut and chili powder

    The Flavour

    One of the things that makes chili mango sorbet so special is the combination of sweet and spicy flavours. The sweetness of the mango is perfectly balanced by the heat of the chili powder, creating a flavour experience that is both satisfying and refreshing.

    The coconut cream and maple syrup add a natural sweetness that complements the mango. While the lime juice provides a tangy citrus flavour that rounds out the overall taste.

    Loaf pan of mango sorbet with coconut, next to fresh mangoes

    Vegan Gluten-Free Dessert

    Another great thing about chili mango sorbet is that it is vegan and gluten-free. Mangoes contain vitamins A and C and some fiber. And maple syrup is a natural sweetener that adds depth of flavour beyond simple sweetness.

    How to Serve Chili Mango Sorbet

    When it comes to serving chili mango sorbet, there are many different ways to enjoy it. You could serve it:

    • on its own as a refreshing summer treat
    • pair it with fresh fruit or chopped nuts for added texture and flavour
    • serve it alongside a spicy dish to help balance out the heat

    Looking for more frozen treats? Try our Fresh Mango Sorbet or the tropical Matcha Avocado Popsicles.

    A hand sprinkling chili-lime seasoning over mango sorbet

    Ingredients

    Key Ingredients

    Frozen Mangoes

    • Why they matter: Mangoes are the star of the show. They contain vitamins A and C and some fiber. Frozen mango is required for this recipe — it gives you that cold, creamy sorbet texture without needing an ice cream machine. Cut them into small chunks before freezing for the best results.

    Coconut Cream

    • Why they matter: We are eliminating dairy for this recipe, and full-fat coconut cream gives the same luscious, creamy texture as dairy — but much tastier. Do not substitute with light coconut milk or the sorbet will be icy and thin.

    Tajín Clásico Chili Seasoning

    • Why they matter: In Mexico we love to sprinkle Tajín on mango, and this sorbet is the frozen version of that. Tajín delivers chili, lime, and salt in one hit. You can find it at most grocery stores or pair it with an ice cream maker if you want a churned version.

    Maple Syrup

    • Why they matter: To add natural sweetness with depth of flavour. It pairs beautifully with tropical fruit. Adjust the amount to your taste and the sweetness of your mangoes.

    Bottle of chili-lime seasoning held over a pan of mango sorbet

    Why Make Chili Mango Sorbet?

    • Unique dessert — If you are up for something new, different, and super tasty, this is the perfect dessert for you.
    • Take advantage of mango season — When mango is abundant, freeze it. This recipe is the perfect way to use up freezer-stored mango all year round.
    • So tasty — Ever gone to a Mexican beach and seen people sprinkling chili on a mango on a stick? This is exactly that — no travel required.

    Professional Tips

    Pro Tip #1 – Use a High-Speed Blender

    A high-speed blender will make all the difference for this recipe. The recipe asks you to blend frozen mango chunks, so a heavy-duty blender that can break down frozen ingredients is essential. A regular blender may struggle.

    Pro Tip #2 – Small Mango Chunks

    Smaller mango chunks break down more easily in the blender. If you are freezing your own mangoes, remember to cut them into small pieces before freezing.

    Pro Tip #3 – Rest for 10 Minutes Before Serving

    This sorbet will be difficult to scoop straight from the freezer. Leave it on the countertop for 10 to 15 minutes before trying to scoop. It softens to the perfect consistency.

    Frequently Asked Questions

    Do I need an ice cream machine to make this sorbet?

    No. This recipe requires only a high-speed blender. Blend, transfer to a freezer-safe container, freeze for 2 to 3 hours, and it is ready to scoop.

    Can I use fresh mango instead of frozen?

    Fresh mango will not give you the sorbet texture. You need frozen mango for the cold, creamy consistency. If you only have fresh mango, cut it into chunks and freeze it for at least 4 hours first.

    What can I substitute for Tajín?

    If you cannot find Tajín, use a mix of chili powder, a pinch of salt, and a squeeze of lime. The key is that combination of heat, salt, and citrus that Tajín delivers in one ingredient.

    Is this sorbet really vegan and gluten-free?

    Yes. Every ingredient in this recipe — frozen mango, coconut cream, lime juice, maple syrup, and Tajín Clásico — is naturally vegan and gluten-free.

    How long does chili mango sorbet keep in the freezer?

    Stored in a sealed container, this sorbet keeps well for up to 2 weeks. After that it may develop ice crystals and lose its creamy texture. Always press plastic wrap directly on the surface before sealing.

    Can I make this without coconut cream?

    Yes, but the texture will be less creamy. You can substitute with full-fat coconut milk as a lighter option, or blend in half an avocado for a creamier consistency without a strong avocado flavour.

    Chili mango sorbet with toasted coconut in a white loaf pan

    Chili Mango Sorbet

    Chili mango sorbet is a sweet and spicy treat to cool you down on a hot day! Vegan and GF. Print Recipe Pin RecipePrep Time:10 minsCook Time:25 minsCourse: DessertKeyword: chili mango sorbet, dessert, veganServings: 6 people

    Equipment

    • high speed blender

    Ingredients

    • 3 cups mango chunks frozen and cut into small pieces
    • ½ cup full fat coconut milk or cream
    • 1 lime juice
    • 2 tbsp maple syrup
    • 2 tsp dried coconut strips
    • 1-2 tsp Tajín Clásico chili seasoning salt

    Instructions

    • In a high speed blender, put all the ingredients together.
    • Blend on high for 1 minute until everything comes together smoothly with no lumps. If you find it is not coming together well, add a little bit of water to make it less thick.
    • Transfer the sorbet to a freezer-safe container (I prefer a 9×5 bread pan), cover and freeze for 2-3 hours.
    • When ready to serve, let sit at room temperature for 5-10 minutes to soften before scooping.
  • Vanilla Bean Ice Cream

    Vanilla Bean Ice Cream

    There is a reason homemade vanilla bean ice cream tastes nothing like the store-bought version. Those tiny black specks of real vanilla seeds, the richness of a custard base made with fresh egg yolks and heavy cream — this is the real thing. And with an ice cream machine doing most of the work, you only need about 20 minutes of hands-on time before it churns itself into something extraordinary.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    A hand holding a scoop of vanilla bean ice cream above the container

    It is almost impossible to believe that with just a few key ingredients, you can make such a delicious dessert. The machine I use to churn my ice cream is the Cuisinart Ice Cream Maker. I have been using this for years and it has never failed me. It is the best ice cream machine for home use and the results are consistently perfect.

    If you are looking to make a simple gourmet ice cream at home, this is the recipe for you. All you need is sugar, whole milk, heavy cream, a vanilla bean, and egg yolks.

    Ice cream scoop resting in a loaf pan of vanilla bean ice cream

    We love serving this ice cream with Cinnamon Rolls with Rompope Frosting or Triple Chocolate Fudgy Brownies.

    If vanilla ice cream feels too basic and you want something packed with flavour and texture, try our Salted Caramel Pecan Ice Cream. It is honestly to die for. Or go lighter with our Easy Blueberry Ice Cream.

    Scooping vanilla bean ice cream from a dark loaf pan

    Ingredients

    Key Ingredients

    Vanilla Bean

    • Why it matters: Just one Grade B vanilla bean is enough to bring this ice cream to life. Use the back of a knife to scrape out all the seeds. If you do not have vanilla beans, substitute with 1 tablespoon of pure vanilla extract or vanilla bean paste. The paste is a great middle ground — affordable and loaded with real vanilla seeds.

    Heavy Cream

    • Why it matters: Heavy cream (also called whipping cream) is a must for homemade ice cream. The high fat content creates the smooth, velvety texture that makes this dessert feel luxurious. Do not substitute with light cream or milk — the texture will suffer. You can froth it before adding for extra airiness using a milk frother.

    Egg Yolks

    • Why they matter: Using egg yolks in the ice cream mixture creates a richer and fuller custard base. This is literally the ingredient that takes you from average ice cream to gourmet-level flavour. The yolks must be cooked to 165°F to eliminate bacteria — never skip this step.

    Whole Milk

    • Why it matters: Whole milk contributes to texture and flavour. I recommend full-fat whole milk only. Low-fat or lactose-free milk does not create the same airy ice crystals during churning.

    Foods to Pair with Vanilla Ice Cream

    • Pie (pecan, apple, strawberry, rhubarb, chocolate)
    • Cake (chocolate cake, fruit cake, pound cake)
    • Sundaes (with strawberry, chocolate syrup, candies, nuts)
    • Loaves (banana, chocolate chip, pecan, blueberry, cherry)
    • Tarts (apple, blackberry, peach, guava, Nutella)
    • Cookies (ginger, chocolate chip, macadamia)

    Professional Vanilla Ice Cream Tips

    Pro Tip #1 – Completely Freeze Your Ice Cream Bucket

    There is nothing more frustrating than churning your ice cream only to realize the bucket is not cold enough to freeze it properly. Freeze the bowl overnight — at least 12 hours. This guarantees a successful result every time.

    Pro Tip #2 – Cook the Vanilla Ice Cream Mixture

    We have egg yolks in the recipe and that requires cooking. This step kills any bacteria in the egg. The target temperature is 165°F. Do not let it come to a boil — boiling will scramble the eggs and ruin the custard.

    Pro Tip #3 – A Good Coat on the Back of the Spoon Is Your Signal

    To know if your custard is cooked thoroughly, dip a spoon into the liquid. If it gives a thick, uniform coat that does not run, it is ready. Remove from heat immediately and let it cool to room temperature before chilling.

    Vanilla custard coating the back of a spoon over a bowl, with vanilla pods

    Pro Tip #4 – Cover the Mixture with Plastic Wrap

    When you finish cooking the custard, cool it before placing it in the ice cream bucket. Press a piece of plastic film directly onto the surface of the mixture while it cools. This prevents a skin from forming on top.

    Store your finished ice cream in a dedicated ice cream container for best texture preservation.

    Loaf pan of vanilla bean ice cream with one scoop on top

    Frequently Asked Questions

    Do I need an ice cream machine for this recipe?

    Yes, this recipe is designed for an ice cream machine. The machine churns air into the custard as it freezes, creating the smooth, creamy texture you expect from gourmet ice cream. No-churn methods lack the same texture and flavour depth.

    Can I use vanilla extract instead of a vanilla bean?

    Yes. Substitute the vanilla bean with 1 tablespoon of pure vanilla extract or vanilla bean paste. The paste is the best alternative because it still contains real vanilla seeds and delivers a very similar flavour.

    Why does my ice cream turn icy instead of creamy?

    The most common reasons are: the ice cream bucket was not frozen long enough (freeze at least 12 hours), the custard was not chilled thoroughly before churning, or too much milk and not enough cream was used. Always follow the ratios in this recipe.

    How long does homemade vanilla ice cream last?

    Stored in an airtight container in the freezer, it keeps well for up to 2 weeks. After that, ice crystals start to form and the texture degrades. Press plastic wrap directly on the surface of the ice cream before sealing to minimize crystal formation.

    Why do I need to cook the custard to 165 degrees?

    Raw egg yolks can carry bacteria. Cooking the custard to 165°F eliminates that risk while also thickening the base, which is what gives this ice cream its silky, gourmet texture.

    Can I make this without egg yolks?

    You can, but the result will be less rich and less creamy. Egg yolks are the secret to that gourmet French-style ice cream texture. If you want an egg-free version, increase the heavy cream slightly and add a tablespoon of cornstarch as a thickener.

    Close-up of a scoop of vanilla bean ice cream flecked with vanilla seeds

    Vanilla Bean Ice Cream

    Fresh vanilla bean ice cream is extremely delicious and tastes nothing like your average store-bought artificial flavoured ice cream. With its smooth and velvet-like texture, you can make this with 20 minutes hands-off time! Print Recipe Pin RecipePrep Time:10 minsCook Time:20 minsCourse: DessertKeyword: ice cream, vanilla, vanilla beanServings: 6 people

    Equipment

    • ice cream machine

    Ingredients

    • 4 large egg yolks
    • ¾ cup granulated sugar
    • 1 vanilla bean
    • 1½ cups whole milk
    • 1½ cups heavy cream
    • ½ tsp sea salt

    Instructions

    • In a large non-stick saucepan, heat the pan over medium low heat. Add egg yolks and sugar, and whisk until a light yellow color.
    • In another sauce pan, combine the vanilla bean, whole milk, heavy cream and salt. Combine well. When you see the sides of the sauce pan start to simmer, turn off the heat immediately.
    • Slowly add the milk to egg and sugar mixture, stirring constantly.
    • When the temperature reaches 165°F, remove from heat. Do not let it come to boil.
    • Pour the custard base into a container to reach room temperature. Then add a plastic film on top of the mixture and put it in the fridge for 2 hours or overnight.
    • When the custard base is ready, pour it into your ice cream maker and process according to your ice cream maker's instructions.
  • Salted Caramel Pecan Ice Cream

    Salted Caramel Pecan Ice Cream

    This is not basic ice cream. Salted caramel pecan ice cream is layered with rich, buttery homemade caramel, toasted pecan nuts with a deep roasted flavour, and a silky custard base that tastes absolutely nothing like anything you can buy at a grocery store. It is fall in a scoop — and it consistently steals the show after Thanksgiving dinner.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Tub of salted caramel pecan ice cream with a serving spoon

    If you have an ice cream machine, I have the best recipe for you. Nowadays, ice cream parlours charge a lot for real gourmet ice cream, but it is genuinely easy to make at home. Fun fact: did you know Dairy Queen soft serve is 70% air? This recipe is the opposite of that — dense, flavourful, and made with real ingredients you can actually read on the label.

    Try our Vanilla Bean Ice Cream for a classic base, or go bold with our Easy Chocolate Fudge Ice Cream.

    Scoop of salted caramel pecan ice cream on a blue plate

    Why Try This Salted Caramel Pecan Ice Cream

    The taste is unbelievably delicious and packed with textures. The pecan is lightly toasted so you get a darker, richer flavour. Here are a few more reasons to make it:

    • Cheaper — Making gourmet ice cream at home costs a fraction of an ice cream parlour. You are in full control of the ingredients and the quality.
    • It is fun — Watching your ice cream churn is genuinely satisfying. Swirling the caramel into the ice cream with the toasted pecans looks like a masterpiece coming together.
    • Delicious recipe — There are a few more steps compared to simpler recipes, but the result is complex, textured, and tastes like real effort went into it.
    • The perfect fall ice cream — Salted caramel pecan screams fall. This is the dessert to serve after Thanksgiving dinner.

    Ice cream base churning in an ice cream machine

    Why Use an Ice Cream Machine?

    The ice cream machine freezes your base slowly, making small ice crystals that give you a smoother, tastier texture. Many store-bought ice creams are packed with preservatives and air. Making your own means you control exactly what goes in.

    Ingredients

    Key Ingredients

    Heavy Cream

    • Why it matters: Full-fat heavy cream is essential for the rich, luscious texture of this ice cream. For a dairy-free version, swap with coconut cream — it works remarkably well. You can also pick up a Cuisinart Ice Cream Maker if you do not yet have one.

    Pecan Halves

    • Why they matter: The pecan is the textural hero of this recipe. Toast them in a dry pan until fragrant and slightly darkened — the caramelized, roasted flavour is irreplaceable. Buy the best quality pecan halves you can find. Fresh, plump pecans make a noticeable difference.

    Sea Salt Flakes

    • Why they matter: The salt in salted caramel is not just flavour — it is the contrast that makes every bite more interesting. Use quality Maldon sea salt flakes for the best result. The flaky texture dissolves differently than table salt and delivers a cleaner, brighter hit of salt in the caramel.

    Egg Yolks

    • Why they matter: Four egg yolks transform the ice cream sauce into a proper custard. This is what gives the base its ultra-smooth, silky texture. Save the egg whites for meringue or breakfast.

    Wooden bowl of toasted pecans and mixed nuts

    Professional Tips

    Pro Tip #1 – Use an Ice Cream Machine

    This recipe will not work in a high-speed blender. The churning process is what creates the smooth texture. If you love frozen treats, the Cuisinart Ice Cream Maker is a great investment that pays for itself quickly.

    Pro Tip #2 – Get Everything Ready Before You Start

    This recipe has three components — caramel sauce, ice cream custard, and toasted pecans. Read the full recipe first and prepare everything in order so you are not scrambling between steps.

    Pro Tip #3 – Freeze in a Clear Container

    Store the finished ice cream in a clear container with a lid so you can easily identify it in the freezer. A dedicated ice cream container also helps maintain the right texture by limiting air exposure.

    Container of salted caramel pecan ice cream with a scoop taken out

    Frequently Asked Questions

    Do I need an ice cream machine for this recipe?

    Yes. The churning process is essential for the smooth, gourmet texture of this ice cream. A blender-based no-churn version will not produce the same result. See our guide to the best ice cream makers if you need a recommendation.

    Can I make this ice cream dairy-free?

    Yes. Swap the heavy cream with full-fat coconut cream and the whole milk with your preferred nut milk — cashew or oat milk work best. The texture will be slightly different but still very good.

    How do I know when the caramel is ready?

    The sugar will melt and turn a deep amber colour. Once all the sugar is dissolved and the liquid is amber, add the butter immediately. The caramel is done when the butter is fully incorporated and the sauce is smooth and glossy.

    Why is my caramel grainy?

    Grainy caramel usually means the sugar crystallized during cooking. Avoid stirring the sugar once it starts melting — just swirl the pan gently instead. Also make sure no sugar crystals on the sides of the pan fall back into the caramel.

    How long does this ice cream last in the freezer?

    Up to 2 weeks when stored in an airtight container. Press plastic wrap directly onto the surface of the ice cream before sealing to prevent ice crystal formation.

    Can I skip the pecan extract?

    Yes. The real toasted pecans carry most of the flavour. The extract adds extra depth but the ice cream is still excellent without it. Pure vanilla extract alone works perfectly.

    Close-up of salted caramel pecan ice cream with caramel swirls

    Salted Caramel Pecan Ice Cream

    Delicious gooey full flavoured pecan ice cream! Rich nutty-flavoured ice cream swirled together with some salted caramel and roasted pecan nuts. Print Recipe Pin RecipePrep Time:30 minsCook Time:25 minsCourse: DessertKeyword: pecan ice cream, salted caramel

    Equipment

    • ice cream machine

    Ingredients

    Salted Caramel

    • ¾ cup cane sugar
    • 5 tbsp butter room temperature
    • ½ cup heavy cream
    • 1 tsp vanilla
    • 1½ tsp sea salt

    Ice Cream Sauce

    • 1½ cup heavy cream
    • 1½ cup whole milk
    • ½ cup sugar
    • ½ tsp sea salt
    • 1 tsp vanilla
    • 1 tsp pecan extract
    • 4 egg yolks

    Pecan

    • ¼ cup chopped pecan

    Instructions

    Caramel Sauce

    • In a medium sauce pan, add the sugar to the pan on medium high heat. Move the sugar around the sauce pan and eventually the sugar will start to melt. Using a metal whisk, move the liquid around for 3 minutes until the sugar is dissolved.
    • Cut the butter into small pieces and add it to the sugary liquid. Whisk the butter and sugar liquid together until fully incorporated. Then add the cream and vanilla. Whisk until the mixture comes together.
    • Divide the caramel into two equal heat-proof bowls. Divide the salt and place it on top of the caramel. Set to the side to cool.

    Ice Cream Sauce

    • In a large sauce pan, heat the heavy cream, milk and sugar on medium heat. Once the liquid starts to boil, whisk in the salt, vanilla, and pecan extract. Take off the heat.
    • In a separate bowl, separate the egg yolk and egg white.
    • While whisking the hot milk liquid, slowly add the egg yolk and vigorously whisk the egg yolk into the warm liquid. Keep whisking until the egg yolk is completely incorporated into the liquid. Put the pan back on the heat on low heat and simmer for 3 minutes.
    • Add one of the bowls of caramel into the liquid and keep whisking it. Simmer for another 3 minutes.
    • Take the liquid off the heat, and scrape it to a heat proof bowl. Let the liquid cool completely to room temperature and place it in the fridge for 5 hours or overnight.

    Pecan

    • In a sauce pan on medium high heat, toast the pecans until brown and fragrant. Set aside to cool.

    Salted Caramel Pecan Ice Cream

    • Plug in the ice cream machine and insert the freeze bowl into the machine.
    • Have all three ready: caramel sauce, ice cream sauce, and toasted pecans.
    • Turn on the machine and first add the ice cream liquid into the freezer bowl. Then add the toasted pecans. The machine will churn the liquid into ice cream in 25-30 minutes.
    • Meanwhile, take your ice cream vessel out. Put ⅓ of the caramel at the bottom of the vessel.
    • Once the ice cream is done, scoop ⅓ of the ice cream into the vessel along with the caramel. Alternate between the caramel and ice cream until finished. Place the ice cream into the freezer for 3 hours before serving.
  • Frozen Yogurt Bark

    Frozen Yogurt Bark

    These yummy frozen yogurt bark treats are so tasty you’ll want seconds and thirds — and they come together in less time than it takes a baby to nap.

    frozen yogurt bark chocolate

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    These gorgeous frozen yogurt barks are so easy to make you’ll only need a few minutes from your busy schedule to prepare them.

    I managed to make this in between my baby’s nap, and also had some time to pour myself a cup of hot fresh coffee. Impressive right?

    Besides their good looks, they are effortless. Once you make them they can be stored easily in your freezer for up to 6 months — but I guarantee you’ll need only a few days before they get cleared out! This recipe is made with assorted fruits and assorted goodies. It’s a great way to pack in all your summer fruits together.

    We also like saving these barks for winter, when fruits are not readily available.

    frozen yogurt bark with berries and coconut

    Frozen yogurt barks are gorgeous! They are made with greek yogurt, sunflower seeds, bee pollens, and coconut strips. We are using fresh summer fruits like red cactus pears, blueberries, pomegranate seeds, strawberries, and raspberries.

    Gorgeous and easy — what more can you ask for, right? If you enjoy frozen treats, you might also love our matcha avocado popsicles or our easy blueberry ice cream for another refreshing option.

    frozen yogurt bark pioneer woman

    Why You Will Love These Frozen Yogurt Barks

    • Easy summer dessert treat: hot summers can feel dreadful, but enjoying these barks on a hot summer day can easily cool you off!

    frozen yogurt bark with fruit toppings

    Why Use Greek Yogurt?

    Greek yogurt is the best yogurt to use compared to others because it is higher in protein (nearly twice the amount). Greek yogurt has a thicker, creamier texture because the liquid whey is strained out.

    It’s also lower in lactose.

    Can I Sweeten My Frozen Yogurt Barks?

    Absolutely! I would recommend using natural maple syrup to sweeten them. After you spread the greek yogurt along the parchment paper, drizzle maple syrup everywhere evenly. You can also add vanilla extract for extra taste!

    Summer Fruits

    In my recipe I made it with the fruits available to me here in Mexico.

    Red cactus pear may be hard or even impossible to find in your area, but locally sourced fruits available in your area can be a great option!

    frozen yogurt bark with cactus pear

    What Else Can You Do With These Barks?

    In the winter time, fruits are not always available. What we also do is save these frozen yogurt barks to make smoothies. We add a few chunks in a blender, toss in some soy milk and banana and we have ourselves a delicious smoothie.

    I love making this smoothie in the morning when we are late. It’s quick and easy for the kids to drink up before they go to school!

    Ingredients

    Greek Yogurt

    One of the best yogurts you can use for this recipe. Chobani whole milk Greek yogurt is a great choice. Other options include all-natural yogurt. The key is using a thick yogurt so your bark sets firmly in the freezer.

    Sunflower Seeds

    Natural sunflower seeds add a great crunch to the barks. If you like, toast the sunflower seeds to give them more flavour.

    Bee Pollen

    I like to add bee pollen because they look like sprinkles once laid on top of the barks — all kids love sprinkles on top of everything! Skip the bee pollen for anyone with pollen or bee allergies.

    Coconut Strips

    I love the coconut strips taste in the bark.

    Pieces of frozen yogurt bark with berries and coconut strips on a white plate

    For my frozen yogurt barks, I use fresh fruits available to me here in Mexico. Some of the fresh summer fruits I am using for this recipe are:

    Red Cactus Pears

    Prickly cactus pear are also known as “tuna” here in Mexico. They range from green (less sweet but more flavour) to red (more sweet but less flavour). They are usually eaten raw with tons of seeds inside which you can bite through and are safe to swallow. The red cactus pear has a beautiful colour.

    Blueberries

    We have to eat the colours of the rainbow which is why we are adding some blue to the frozen yogurt barks. Blueberries add a lovely acidity to the barks.

    Strawberries

    I love the taste of frozen strawberries and that is why they are showing up on these barks! I usually cut one strawberry into 4 to 6 pieces so it is easier to bite into.

    Raspberries

    I love the fuzzy texture of raspberries, and it’s a no-brainer to add raspberries to the barks.

    How to Prepare the Barks

    Cut Up All Your Fruits

    Once you know what fruits you’re using, cut them all up in small cubes. The smaller the better so in one bite you can get a variety of all the ingredients without missing anything. Cutting them small also helps in sprinkling them onto the yogurt evenly.

    Put Everything in Small Cups

    Once you’re ready to sprinkle all your ingredients on to the bark, it’s good to have everything on the side and ready. It will be difficult to have your hands dirty and need to open a bag of sunflower seeds mid-process. Having everything ready makes the process easier and cleaner.

    Frozen yogurt bark with fresh summer fruit and coconut strips

    Parchment Paper

    Line your baking sheet with parchment paper. This will help the bark come off easily once it is frozen. It is much easier to spread the yogurt on top of parchment paper. To make this even easier, use a Greek yogurt strainer to get the thickest, creamiest yogurt for your base.

    Spatula

    Using a spatula helps spread the yogurt easier on the parchment paper. If you have an offset spatula, it will make the process much easier.

    frozen yogurt bark recipe

    Frequently Asked Questions

    How long do frozen yogurt barks last in the freezer?

    Stored in an airtight container in the freezer, they keep well for up to 6 months. Separate layers with parchment paper to prevent them from sticking together.

    Why is my frozen yogurt bark too soft?

    This usually happens if the yogurt layer is too thick or the freezer was not cold enough. Spread the yogurt to about 1/4 inch thickness for the best results. Freeze for at least 2 hours, or overnight for a firmer bark.

    Can I use regular yogurt instead of Greek yogurt?

    You can, but regular yogurt contains more water and will result in a less firm, icier bark. Greek yogurt is recommended because it is thicker, creamier, and higher in protein.

    What fruits work best for frozen yogurt bark?

    Any fruit that freezes well works great — berries, kiwi, mango, peaches, and pomegranate seeds are all excellent choices. Avoid high-water fruits like watermelon as they can make the bark watery.

    Can I add chocolate to frozen yogurt bark?

    Absolutely! Drizzle melted dark chocolate over the top of the fruit before freezing, or sprinkle chocolate chips or cacao nibs for added flavour and crunch.

    Frozen yogurt bark topped with strawberries, blueberries and seeds

    Frozen Yogurt Bark

    These yummy frozen yogurt barks are so tasty you’ll want seconds and thirds. Great summer treats for both kids and adults! Print Recipe Pin RecipePrep Time:10 minsCourse: DessertKeyword: dessert, frozen yogurt barkServings: 6 people

    Equipment

    • large baking sheet
    • spatula
    • parchment paper

    Ingredients

    • 3-4 cups natural greek yogurt
    • ¼ cup natural maple syrup optional
    • 1 red prickly cactus pear
    • ½ cup blueberries
    • ¼ cup pomegranate seeds
    • 5-6 strawberries sliced thinly
    • 10-12 raspberries
    • 2 tsp bee pollen
    • ¼ cup coconut strips
    • 2 tbsp sunflower seeds

    Instructions

    • Take out your large cookie baking sheet and spread parchment paper that covers the whole bottom. Use the spatula and spread the greek yogurt along the edge of the parchment paper.
    • Optional: drizzle maple syrup and vanilla. Use the spatula to spread the syrup and vanilla evenly.
    • Always place the largest fruit cubes on first.
    • Gently and evenly put in your first fruit layer. I normally put it in these sequences: strawberry, raspberry, blueberry, and pomegranate seed.
    • Next I add my other ingredients, which are: coconut strips, sunflower seeds and bee pollens.
    • Freeze until firm, roughly about 2 hours. Break into pieces and store in a covered container in the freezer.
  • Floating Halloween Screamer Dessert

    Floating Halloween Screamer Dessert

    What if dessert could be both hauntingly beautiful and genuinely delicious? These Floating Halloween Screamers are inspired by Edvard Munch’s iconic painting and built from a purple yam base swirled with coconut cream, sweet black rice, and chewy tapioca pearls. Kids go absolutely wild for them — mine eat two or three bowls each!

    halloween desserts ideas

    This post is all about a cute Halloween dessert inspired by The Scream by Edvard Munch: purple yam pudding with coconut cream, sweet black rice, and tapioca served in clear cups with a floating banana ghost.

    Food art can be inspired by anywhere — like this Halloween dessert inspired by the famous painting The Scream by Edvard Munch.

    Edvard Munch, The Scream, 1893, National Gallery, Oslo (1) (35658212823)

    Richard Mortel from Riyadh, Saudi Arabia, CC BY 2.0, via Wikimedia Commons

    I’m sure you’ve seen this painting somewhere in your life — and this is the edible Halloween version of it.

    halloween desserts pinterest

    Not only is this dessert adorable, it is also incredibly delicious! The vibrant purple color comes from purple yam, beautifully swirled with coconut cream. Inside you will find sweet black rice and tapioca pearls adding a delightful chew and texture. It is a feast for the eyes and the palate — and it is sure to be a hit at your Halloween party!

    traditional halloween desserts

    The Screaming Flavour

    Coconut cream adds a tropical flavour and enhances the creamy texture of the purple yam. We love pairing coconut cream with purple yam because the combination is simply perfect.

    Purple yam has a naturally sweet, floral taste with a texture similar to sweet potato. If you enjoy rice-based desserts like horchata, you will love this — it features sweet black rice and chewy tapioca for a unique textural experience.

    Key Ingredients

    Ingredients

    Purple Yam (Ube)

    Steamed and pureed into a smooth, vibrant base for the dessert cups.

    • Why it matters: Purple yam gives these cups their signature deep purple color and naturally sweet, floral flavour.

    Coconut Cream

    Poured slowly over the purple yam puree to create beautiful swirls in the glass cups.

    • Why it matters: Coconut cream adds fat and richness that balances the earthy sweetness of the purple yam. The key is to pour it gently and close to the surface — this creates those gorgeous swirl patterns. Do NOT mix it in during cooking.

    Sweet Black Rice and Tapioca

    Cooked separately and layered into the cups with the purple yam.

    • Why it matters: The black rice adds a nutty, slightly chewy element and a dramatic colour contrast. Tapioca pearls add another layer of texture — soft and pillowy. Use clear glass ramekins or dessert cups so the layered colours show through beautifully.

    Banana Ghost

    Sliced banana floated on top with chocolate chip eyes and a sunflower seed (or chocolate chip) mouth.

    • Why it matters: This is the detail that makes the dessert an experience. Wash the banana outside gently with mild soap, rinse thoroughly, then slice at an angle into half-inch pieces. The banana will float for a while — serve promptly as it will start to brown over time. To pipe on the face, a set of small piping bags with melted chocolate works beautifully.

    How to Make the Screamer Cups

    Step 1 — Make the Purple Yam and Black Rice Base

    Find the Purple Yam and Sweet Black Rice recipe in our dedicated post — it uses just a few key ingredients. Steam the purple yam, prepare the sweet black rice and tapioca separately, then combine them. Remember: do not add the coconut cream during cooking. Save it for assembly.

    Step 2 — Fill the Cups

    Use clear 10oz glass cups. Fill each cup with the dessert mixture, leaving about half an inch of space at the top for the coconut cream swirl.

    Step 3 — Add the Coconut Cream Swirl

    Pour the coconut cream slowly and close to the surface. Pouring gently and close to the cup creates beautiful swirls in the purple yam puree.

    classic halloween desserts

    Step 4 — Decorate the Screamer Face

    Gently wash the outside of the banana with mild soap and rinse thoroughly. Slice the banana at an angle into half-inch pieces. For the eyes, use chocolate chips. For the mouth, get creative — sunflower seeds or another chocolate chip work great. Float the banana slice on top and you are done!

    easy halloween desserts for adults

    This Halloween Screamer Dessert Is Perfect for Your Party!

    There is nothing more adorable and mesmerizing than having these mini bowls laid out on your table. Kids are drawn to them and won’t stop eating. What makes this dessert even more special is its unique and delicious flavour. Forget the usual hot dog mummies and Halloween pizza — serve this creative dessert and watch everyone scream for more!

    Looking for more Halloween food ideas? Try our Halloween Spooky Breakfast Bowl to start the spooky day right, or make a batch of Homemade Halloween Sugar Cookies for the whole family.

    Frequently Asked Questions

    Where do I find purple yam?

    Look in Asian grocery stores — it is sold fresh, frozen, or as powdered ube. Filipino and Vietnamese markets almost always carry it. It is sometimes labelled as ube (Filipino) or taro (though taro is different — purple yam is sweeter). You can also find it online.

    Can I make this dessert ahead of time?

    Yes, with one caveat. Prepare the purple yam base, black rice, and tapioca up to 2 days ahead and refrigerate separately. Assemble and add the coconut cream swirl right before serving. The banana ghost should always be placed just before serving to avoid browning.

    Can I use tapioca pearls from boba tea?

    Absolutely! Large boba tapioca pearls work perfectly and add a fun chewiness. Cook according to package instructions before assembling the cups.

    How do I keep the banana from turning brown?

    Serve these cups immediately after placing the banana ghost. If you need a tiny bit of extra time, a squeeze of lemon juice on the cut banana surface will slow browning. Do not prepare the banana slices more than 30 minutes before serving.

    What if I can’t find fresh coconut cream?

    Canned full-fat coconut cream works excellently. Refrigerate the can overnight and use the thick cream that separates to the top — it will pour slowly and create even more dramatic swirls.

    Can this dessert be made vegan and gluten-free?

    It already is! Purple yam, coconut cream, black rice, tapioca, and banana are naturally vegan and gluten-free. Just make sure your chocolate chips are dairy-free if needed.

  • Super Moist Cherry Loaf

    Super Moist Cherry Loaf

    There is one loaf you absolutely must bake before summer ends — a super moist cherry loaf bursting with juicy cherries, warm almond extract, and a golden crumb that somehow stays tender for days. This is the loaf that makes you wish summer never ended.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Slices of super moist cherry loaf with fresh cherries on a wire rack

    This post is all about the best cherry loaf — a moist, crumbly recipe loaded with juicy cherries and a hint of almond. Perfect with your morning coffee or afternoon tea.

    It’s that time of the year when cherries take over the market stands — deep red, plump, and impossibly sweet. Before you let them go to waste, bake them into this simple loaf that celebrates the very best of late summer.

    The recipe comes together in one bowl, requires no stand mixer, and is forgiving enough for beginner bakers. Kids love helping fold in the cherries. And the smell while it bakes? Pure summer.

    Why You Will Love This Recipe

    • Perfect late-summer recipe — use up your cherry harvest before the season ends
    • Works with sweet or sour cherries — both varieties bake beautifully in this loaf
    • One-bowl, no mixer needed — simple enough for kids to help, done in under an hour
    • Butter-free swap — replace butter with apple sauce 1:1
    • Best morning loaf with coffee — pairs perfectly with a hot cup or a pat of butter on top

    Golden cherry loaf baked in a white loaf pan

    Ingredients

    Cherries

    Sweet cherries are best for this recipe. The sweetness really pulls through with the almond extract. Look for cherries that are fully ripe — the skin is soft and plump and easy to split in half. Fresh summer cherries are ideal, but if you can only find frozen, thaw and pat them dry before folding in.

    • Why they matter: Cherries are the star — they provide pockets of juicy fruit in every slice and keep the loaf moist even after a day or two.

    Almond Extract

    Almond and cherry are the best partners in the baking world. You can use coloured or clear almond extract — either works. Half a teaspoon is enough to perfume the entire loaf without overpowering it.

    • Why it matters: Almond extract amplifies the cherry flavour in a way vanilla simply cannot. Do not skip it.

    Eggs

    Two large eggs at room temperature give the loaf structure and lift. Cold eggs can cause the butter to seize, so take them out 20 minutes before you start.

    • Why they matter: Eggs bind the batter and are the key to that moist, tender crumb.

    Sugar

    Half a cup of natural cane sugar is just right. If you want to cut sweetness, a quarter cup works fine — the cherries carry plenty of natural sweetness on their own.

    • Why it matters: Sugar tenderises the crumb and helps the top brown to a golden finish.

    Loaf Pan

    A standard 9×5 loaf pan is all you need. Prep it with baking spray so the loaf releases cleanly after cooling.

    • Why it matters: A well-prepared pan means no sticking and a clean, even crust all the way around.

    Cherry loaf cooling on a wire rack surrounded by fresh cherries

    How to Make It with Apple Sauce Instead of Butter

    Replace butter with apple sauce. It is tried and tested, and it’s a delicious substitute. The loaf comes out even more spongy and is just as flavourful — maybe even better. Use a 1:1 swap.

    Cherry loaf batter studded with cherries in a white loaf pan

    What Goes Well with This Cherry Loaf?

    • A hot black coffee
    • Butter, lightly toasted
    • Nutella spread
    • Peach jam or blackberry jam
    • Iced peach tea

    Baking Time Tips

    Bake at 350°F for 55–60 minutes. For the last 5 minutes, watch closely. Once the top is slightly golden and the loaf has pulled away from the sides, take it out. The centre should still be slightly moist — that is what keeps it juicy. Let it cool in the pan for 5 minutes, then transfer to a rack.

    Slice of cherry loaf showing whole cherries in the crumb

    More Cherry and Baking Recipes

    If you loved this loaf, try these next: Cherry Syrup Recipe for topping pancakes and ice cream, and Cherry Clafoutis Pie for a French-inspired dessert using the same summer cherries. For a chocolate twist, the Dairy-Free Chocolate Cake is a crowd pleaser any time of year.

    Frequently Asked Questions

    Can I use frozen cherries instead of fresh?

    Yes. Thaw the cherries completely and pat them dry with paper towels before folding them into the batter. Excess moisture from frozen cherries can make the loaf gummy.

    How do I keep the cherries from sinking to the bottom?

    Toss the pitted and halved cherries in a tablespoon of flour before folding them into the batter. The light coating helps them stay suspended throughout the loaf.

    Can I replace the butter entirely?

    Yes — apple sauce is a great 1:1 substitute. The loaf comes out slightly more spongy but equally moist and delicious with fewer calories.

    How should I store this cherry loaf?

    Wrap tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze individual pieces — they thaw in 15 minutes.

    What type of cherries work best?

    Sweet cherries like Bing or Rainier are ideal because their sweetness pairs beautifully with almond extract. Sour cherries also work — just add an extra tablespoon of sugar to balance them.

    Can I add other mix-ins to this loaf?

    Absolutely. Chocolate chips, slivered almonds, or lemon zest all work well. Keep the total add-ins to about one cup so the batter is not overloaded.

    Moist Cherry Loaf

    Delicious cherry loaf that is moist and filled with perfectly cooked juicy cherries. Print RecipePrep Time:10 minsCook Time:50 minsCourse: DessertCuisine: AmericanKeyword: cherry loaf

    Ingredients

    • ¼ cup butter soft
    • ½ tsp almond extract
    • ½ cup sugar
    • 2 large eggs room temperature
    • 2 cup all-purpose flour
    • ¾ tsp baking powder
    • ½ tsp baking soda
    • ½ tsp salt
    • ½ cup milk
    • 1 cup sweet cherries pitted sliced in halves

    Instructions

    • Preheat the oven to 350 degrees F. Prepare a bread pan with baking spray.
    • In a mixing bowl, whisk together the apple sauce, sugar and almond extract until well blended. Add and whisk the eggs one at a time.
    • Sift together the flour, baking powder, baking soda and salt and add to the sugar mixture alternating with the milk. Gently fold in the cherries.
    • Pour the batter into the bread pan and bake for 55-60 minutes or until the bread has pulled away from the sides of the pan and the top is golden brown. Let cool in the pan for 5 minutes then transfer to a cooling rack. Serve warm or at room temperature.
  • Fresh Mango Sorbet

    Fresh Mango Sorbet

    When mango season hits and you have a bag of frozen ripe mango in the freezer, there is no faster or more satisfying frozen dessert to make than this. Three ingredients, a high-speed blender, and 6 hours in the freezer — that is all it takes to make a fresh mango sorbet that tastes like summer in a bowl.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    Bowl of fresh mango sorbet on a woven basket with whole mangoes

    Why This Is the Best Mango Sorbet Recipe

    No ice cream machine needed, no churning, no complicated techniques. This vegan mango sorbet recipe contains no dairy — just water, sugar, lime, and mango. Fresh mango and lime are the best flavour combination: the lime juice lifts the mango and makes every spoonful taste intensely fruity. If you want more lime, simply add it — you can turn this into a mango lime sorbet just like that.

    Store-bought sorbet never tastes this fresh. When you freeze ripe mango at its peak and blend it with a bright hit of lime, the result is incomparable. You can also try our chili mango sorbet for a spicy-sweet variation, or our matcha avocado popsicles for another quick frozen treat.

    Scoops of bright yellow mango sorbet in a white bowl beside ripe mangoes

    Ingredients Deep-Dive

    Frozen Mango

    Use mango that was frozen at its ripest point — this is when the true flavour and sweetness are fully developed. Freezing locks in that peak-season freshness so every spoonful tastes like biting into a ripe mango. Cubed frozen mango is available year-round in most grocery stores.

    • Why it matters: Ripe mango = naturally sweet sorbet. Under-ripe mango produces a flat, slightly sour result even with extra sugar.

    Lime Juice

    Fresh lime juice only — not bottled. The lime acts as a flavour amplifier: a small amount makes the mango taste more intensely like mango. Lime zest on top adds an extra burst of citrus aroma.

    • Why it matters: Lime brightens the entire sorbet. Without it, even the best mango tastes a bit flat and one-dimensional when frozen.

    Sugar Simple Syrup

    Dissolving sugar in water before adding the mango ensures the sugar distributes evenly through the sorbet — no grainy texture, no undissolved crystals. Blend water and sugar first on high for 10 seconds until fully dissolved.

    • Why it matters: Sugar not only sweetens — it controls the hardness of the frozen sorbet. Too little sugar and the sorbet freezes rock solid; the right amount keeps it scoopable.

    High-Speed Blender

    A powerful blender like the Vitamix is what makes this recipe work without an ice cream machine. It blends frozen mango into a silky smooth, thick consistency that goes directly into the freezer. A regular blender may struggle with fully frozen chunks — let the mango soften for 5 minutes at room temperature before blending if needed.

    • Why it matters: The quality of the blend directly affects the texture of the final sorbet. A powerful blender creates a creamier, more uniform consistency.

    How to Make Mango Sorbet in the Blender

    • Add water and sugar together in the blender. Blend on high for 10 seconds until the sugar is completely dissolved with no visible crystals.
    • Add frozen cubed mango and lime juice. Optional: add 1 tsp vodka to keep the sorbet softer.
    • Blend on high until smooth and thick.
    • Pour into a freezer-safe container with a tight lid. Freeze for about 6 hours until firm.

    How to Make Mango Sorbet with an Ice Cream Maker

    • Add water and sugar together in the blender. Blend on high for 10 seconds until fully dissolved.
    • Add fresh or frozen mango and lime juice. Blend until completely smooth.
    • Turn on the ice cream machine and slowly pour the mango mixture in through the top opening.
    • Add vodka (optional).
    • Process according to your machine’s instructions — within 10–20 minutes you will have churned mango sorbet.
    • Transfer to a freezer-safe container with a lid and freeze for about 6 hours until firm.

    Tall container of churned mango sorbet between two mangoes

    Professional Tips for Perfect Mango Sorbet

    Pro Tip 1: Use a Lid in the Freezer

    Every freezer has its own smell. An airtight lid prevents that odour from seeping into your sorbet and altering the flavour. A tight lid also prevents freezer burn on the surface of the sorbet.

    Pro Tip 2: Freeze Mango at Peak Ripeness

    Cut and freeze mango when it is very ripe — the sweetness and flavour are at their maximum. When you use it straight from frozen, you lock in that peak freshness. This is the single most important step for extraordinary sorbet.

    Pro Tip 3: Add a Small Amount of Alcohol

    A teaspoon of vodka or 1 tablespoon of corn syrup in the mix softens the sorbet so it is easier to scoop straight from the freezer. The alcohol does not freeze, which keeps the texture more yielding. You will not taste it at all.

    Mango Sorbet Variations to Try

    • Pineapple mango sorbet — add 1/2 cup frozen pineapple to the blend
    • Coconut mango sorbet — replace 1/2 cup water with full-fat coconut milk
    • Chili mango sorbet — add a pinch of chili powder and Tajin on top

    Frequently Asked Questions

    Can I make mango sorbet without a high-speed blender?

    Yes, but let the frozen mango thaw for 5–10 minutes before blending so a standard blender can handle it. Blend in batches if needed. The result may be slightly less smooth, but still delicious.

    Why is my sorbet too hard to scoop?

    This usually means not enough sugar or no alcohol was added. Sugar and alcohol both lower the freezing point of the mixture, keeping it scoopable. Try adding an extra tablespoon of sugar or a teaspoon of vodka next time. Also let it sit at room temperature for 5 minutes before scooping.

    Can I use fresh mango instead of frozen?

    Yes — add a cup of ice to the blender along with fresh mango to compensate for the frozen element. Frozen mango gives a thicker, creamier result, but fresh mango with ice works well too.

    How long does homemade mango sorbet last in the freezer?

    Up to 2 weeks in an airtight container. After that, freezer burn can affect the flavour. For best results, eat within the first week.

    Is this mango sorbet vegan?

    Yes. This recipe contains no dairy, no eggs, and no animal products — just mango, lime, sugar, and water. It is naturally vegan and gluten-free.

    What kind of mango is best for sorbet?

    Ataulfo (champagne) mangoes are the sweetest and least fibrous — ideal for a smooth sorbet. Tommy Atkins mangoes are widely available frozen and work well. The riper the variety, the better the result.

    Close-up of mango sorbet scoops in a white bowl

    Fresh Mango Sorbet

    Frozen mango sorbet made at home! You can taste the fresh mango and lime – the best summer dessert! We got the recipe for both methods of using a blender and an ice cream maker. Print Recipe Pin Recipe

    Equipment

    • high speed blender or
    • ice cream maker

    Ingredients

    • 1 cup water
    • ¾ cup sugar
    • 2 cups frozen mango cubed
    • 2 tbsp lime
    • 1 tsp vodka optional

    Instructions

    Mango Sorbet Made In a Blender

    • In the blender add the water and sugar together. Blend on high for 10 seconds until the sugar is completely dissolved with no texture of sugar in the water.
    • Add the mango and lime into the water. Optional: Add vodka. Start on medium speed and gradually increase to highest. Blend until icy smooth.
    • Scoop the mango sorbet into a freezer-safe container with a lid and freeze until firm, about 6 hours.

    Mango Sorbet Made in an Ice Cream Maker

    • In the blender add the water and sugar together. Blend on high for 10 seconds until fully dissolved.
    • Add the mango and lime. Start on medium speed and increase to highest. Blend until icy smooth.
    • Turn on your ice cream machine, and while it is running slowly pour in the mango puree.
    • Add the vodka (optional).
    • Process according to the machine’s instructions until the mixture forms ice crystals and firms up, then stop the machine.
    • Scoop into a freezer-safe container with a lid and freeze until firm, about 6 hours.
  • Carlota de Limon – Mexican No-bake Lime Dessert

    Carlota de Limon – Mexican No-bake Lime Dessert

    This simple four-ingredient no-bake cake, known as Carlota de Limón, is one of the most beloved desserts in Mexican households — and once you taste it, you will understand why. Layers of crunchy Maria cookies soaked in condensed milk, evaporated milk, and fresh lime juice come together in the refrigerator into a zesty, creamy, irresistibly refreshing icebox cake. My mother-in-law has made this for years, and now our whole family asks for it every time.

    This post may contain affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting Love & Harvest!

    no bake cake

    Why You Will Love This Recipe

    • Super easy recipe — no baking and no special equipment needed. Only 4 ingredients and a refrigerator.
    • Authentic Mexican flavour — a classic Mexican housewife recipe. Follow the recommended brands and you will taste the real thing.
    • No special grocery store trip — this cake uses pantry staples you likely already have at home.

    A Perfect No-Bake Dessert for Every Occasion

    Kid-Friendly

    There is no hot stove, no electrical equipment, and no complex techniques involved. Just stacking cookies and whisking ingredients. Even a young child can assemble this dessert — try it once and your kids will beg to help every time.

    Picnic-Friendly

    Carlota de Limón stays together firmly and travels well. Made in a glass baking dish, you do not need to worry about it falling apart in the car. The perfect portable dessert for any outdoor event.

    Camping-Friendly

    This is the ideal camping dessert. Bring all 4 ingredients to the campsite, assemble it there, let it sit for at least 2 hours in a cooler, and you will have an impressive cake that nobody will believe you made from scratch at a campsite.

    Potluck-Friendly

    Looking for a crowd-pleasing dessert that requires minimal effort? This is it. At the end of the party, you will be bringing home an empty container.

    no bake desserts

    Ingredients Deep-Dive

    Maria Cookies

    Just as popular as the name suggests, Maria cookies are a beloved everyday cookie across Mexico — a plain, slightly crispy biscuit with gentle hints of vanilla and ginger. Some people in Mexico recommend them when you have an upset stomach, which speaks to how mild and comforting they are. They absorb the milk mixture beautifully, becoming soft like cake on the outside while the center stays slightly crunchy.

    • Why it matters: Maria cookies are the structural base of this dessert. Their absorbency is precisely calibrated for this type of no-bake cake — they soften without falling apart. You can find them at any Latin grocery store or on Amazon.

    Condensed Milk

    This is where the sweetness of the cake comes from. Condensed milk is thick, very sweet, and acts as a natural thickener that helps bind the layers together. The most authentic brand to use in Mexico is La Lechera.

    • Why it matters: The right amount of condensed milk gives the cake its signature rich sweetness. Too much and it becomes cloyingly sweet; too little and the texture turns watery.

    Evaporated Milk

    Evaporated milk adds richness and creaminess without additional sugar. It gives the liquid mixture that fresh milk taste and a lighter, pourable consistency that soaks into the cookies evenly.

    • Why it matters: The combination of condensed milk (sweet and thick) and evaporated milk (fresh and creamy) is what creates the balanced flavour of this dessert. Using only one or the other throws off the texture.

    Fresh Lime

    Lime is where all the flavour lives. Fresh lime juice is essential — a bottled product simply does not deliver the same brightness. The acidity of fresh lime also slightly thickens the milk mixture as it sits, helping the cake set. Add lime zest on top before serving for an extra burst of citrus aroma.

    • Why it matters: This is called Carlota de Limón for a reason. The lime is the star ingredient. A lime juicer makes squeezing multiple limes effortless.

    Professional Tips for No-Fail Carlota de Limón

    Pro Tip 1: Use Fresh Lime Always

    Fresh lime juice and zest make an extraordinary difference in this dessert. All the flavour comes from lime — this is not the place to use bottled juice.

    Pro Tip 2: The Cookies Will Float at First

    When you begin assembling the cake, the cookies will float in the milk mixture. This is normal. As they soak and absorb the liquid, they will settle. Halfway through the sitting phase, gently press the cookies down with a spoon and they will stay in place.

    Pro Tip 3: Refrigerate for At Least 2 Hours

    Do not cut into this cake too early. The cookies need at least 2 hours (preferably 4 or overnight) to fully absorb the milk mixture and transform into a cohesive cake. Cutting it before this time will result in a runny, unset dessert. Patience is the only technique this recipe requires.

    More Mexican Dessert Recipes

    If you love this Carlota de Limón, you will also enjoy our easy Mexican salsa verde for a savoury contrast, or explore more refreshing desserts like our fresh mango sorbet.

    Frequently Asked Questions

    What are Maria cookies and where can I find them?

    Maria cookies (galletas Marias) are a classic Mexican plain biscuit with mild vanilla and ginger flavour. They are available at any Latin or Mexican grocery store, and also online. The Gamesa brand is the most authentic. Graham crackers can work as a substitute but will give a slightly different flavour.

    Can I add cream cheese to this recipe?

    Yes — many Mexican families add cream cheese for a richer, thicker texture. Blend 4 oz of cream cheese into the milk mixture before assembling. It makes the cake denser and more indulgent.

    How long does Carlota de Limón keep in the fridge?

    Covered with plastic wrap, this cake keeps well for up to 3 days in the refrigerator. The texture actually improves after the first few hours as the cookies continue to soften.

    Can I use lemon instead of lime?

    You can, but the result will be different. Mexican limes (Key limes) have a more floral, intense flavour than standard lemons. Lime is the traditional and most recommended choice. If using lemons, you may want to add slightly more juice to achieve the same brightness.

    Why is my Carlota too runny?

    Either it was not refrigerated long enough, or the ratio of condensed to evaporated milk was off. Give it at least 4 hours in the fridge, or ideally overnight. If it is still runny, there may be too much liquid — try reducing the evaporated milk by 1/4 cup next time.

    Can I make this the night before a party?

    Absolutely — and it is actually better when made ahead. The overnight rest in the fridge gives the cookies maximum time to absorb and the cake to fully set. Simply cover and refrigerate, then slice and serve directly from the dish.

    A hand holding a plate with a slice of carlota de limón

    Mexican Lime Icebox Cake “Carlota de Limón”

    Mexican Lime Icebox Cake is an explosion of flavour and texture! You get the big tasty hit of condensed milk and lime. Around the end of the cake, you get a soft cake-like texture, while the inside remains crumbly and crunchy like the cookie. 
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 2 hours 10 minutes
    Servings: 8 people
    Course: Dessert
    Cuisine: Mexican
    Calories: 360
    Ingredients Equipment Method Notes

    Ingredients
      

    • 2-3 package of Marias Cookies
    • ¾ cup lime juice 6 Mexican Limes
    • 375 g condensed milk 1 can
    • 360 g evaporated milk 1 can
    • lime zest

    Equipment

    • 8 x 8 glass baking dish

    Method
     

    1. Juice the lime and filter it through a strainer.
    2. Add the lime juice to the blender along with the condensed milk and evaporated milk. Give it a good blend for 10 seconds. Alternatively, you can add everything to a large jug and whisk vigerously for 30 seconds.
    3. In a 8×8 glass baking dish, place your first layer of Marias cookies. Pour a small layer of the milk mixture until the cookies are slightly coated. Add another layer of cookie. If you need, use a spoon or a fork to press the cookies down. It might float up a bit.
      Repeat until you've stacked to the top with ¼" of space. By now you should have used up all the milk mixture. Break the cookies up if you like to fill in the gaps between the cookies.
    4. Top layer should be the milk mixture. Use a spoon the smooth out the surface. Tap the dish on the table to get rid of any bubbles that maybe be trapped between the layers. Zest the lime on top of the cake.
    5. Cover the top of the dish with foil or plastic, and let it refrigerate for 2 hours.
      Usually, I prefer to leave my cake overnight so it settles better and more solid.
      Halfway through, you can take it out and gently push the cookies down with a spoon if the cookies are still floating. Giving it one hour in the fridge, the cookies are denser so a quick push to the bottom of the pan will make it settle better.
    6. Serve with lime slices to garnish.

    Notes

    This Carlota de Limón will keep in the fridge for up to a week but preferably consume in 2 days or the cookies become too soft and soggy.