Pistachio has always been one of my favorite ice cream flavors, so creating a homemade recipe was inevitable. With this easy recipe, you can whip up a batch of delicious pistachio ice cream in no time with just four ingredients.
While most recipes use egg yolks and whole milk in the ice cream base, this recipe uses condensed milk and heavy cream making it also suitable for pregnant women.
You really don’t need much to make a delicious ice cream mixture yourself. I recently shared my recipe for pistachio paste, which is the key ingredient in this ice cream. Let me tell you a little more about the ingredients:
This recipe has been developed so that you don’t need an ice cream maker. However, using an ice cream machine will allow you to enjoy your churn ice cream more quickly.
So if you cannot wait to taste homemade ice cream you might want to use a machine. But as mentioned that is not necessary for this recipe.
If you do own a machine use the manufacturer’s instructions for making the ice cream.
Homemade pistachio ice cream should be stored in an airtight container in the freezer. Ideally, it should be stored in a separate freezer, as the temperature there is more consistent.
A shallow freezer container can be handy because it allows the ice cream to reach the right temperature more quickly when you want to serve it. I like to use glass freezer containers for this purpose.
You can store it for up to three months. Once you have defrosted it (even partially), it is best not to refreeze it.
I can almost smell summer, so it’s time to dig out the best ice cream recipes! I’ve put together a great selection of my two favorite popsicles for you. But stay tuned for more ice cream recipes soon.
To make this pistachio ice cream, I used my homemade pistachio paste. I left the paste slightly coarse so you can taste small pieces of pistachio in the ice cream. For a more vibrant color and completely smooth texture, grind the paste very finely.
For a nice swirl effect, mix a little pistachio paste into the top layer of ice cream once you’ve scooped it into the freezer container. It looks great and gives an extra strong pistachio flavor!
If you don’t want to make it yourself, you can buy a ready-made version. These are now available in more and more supermarkets and online. The color and texture may vary depending on the brand, but it’s best to choose one made from 100% pistachios. You can go for a smooth paste or a more coarse paste. Both will work. Remember that the bright green versions you might find in the supermarkets generally use green food coloring to make them look so green. Real pistachios can vary in color from purple to brownish or very green. If you make it your pistachio cream you will have a different color depending on which pistachios you use.
You don’t need an ice cream maker for this recipe. Would you rather use an ice cream maker to enjoy your ice cream as soon as possible? That’s possible, too! Follow the instructions with the machine.
You can find it at cooking stores and online shops, or easily make it yourself. It can be used as a 1:1 replacement for vanilla extract, which has the same strong flavor. This time, I chose paste so you could see the specks of vanilla in the ice cream. Alternatively, you can use a vanilla bean; you only need one pod. Read more about different vanilla flavorings here.
Pistachio has always been one of my favorite ice cream flavors, so creating a homemade recipe was inevitable. With this easy recipe, you can whip up a batch of delicious pistachio ice cream in no time with just four ingredients.
While most recipes use egg yolks and whole milk in the ice cream base, this recipe uses condensed milk and heavy cream making it also suitable for pregnant women.
You really don’t need much to make a delicious ice cream mixture yourself. I recently shared my recipe for pistachio paste, which is the key ingredient in this ice cream. Let me tell you a little more about the ingredients:
This recipe has been developed so that you don’t need an ice cream maker. However, using an ice cream machine will allow you to enjoy your churn ice cream more quickly.
So if you cannot wait to taste homemade ice cream you might want to use a machine. But as mentioned that is not necessary for this recipe.
If you do own a machine use the manufacturer’s instructions for making the ice cream.
Homemade pistachio ice cream should be stored in an airtight container in the freezer. Ideally, it should be stored in a separate freezer, as the temperature there is more consistent.
A shallow freezer container can be handy because it allows the ice cream to reach the right temperature more quickly when you want to serve it. I like to use glass freezer containers for this purpose.
You can store it for up to three months. Once you have defrosted it (even partially), it is best not to refreeze it.
I can almost smell summer, so it’s time to dig out the best ice cream recipes! I’ve put together a great selection of my two favorite popsicles for you. But stay tuned for more ice cream recipes soon.
To make this pistachio ice cream, I used my homemade pistachio paste. I left the paste slightly coarse so you can taste small pieces of pistachio in the ice cream. For a more vibrant color and completely smooth texture, grind the paste very finely.
For a nice swirl effect, mix a little pistachio paste into the top layer of ice cream once you’ve scooped it into the freezer container. It looks great and gives an extra strong pistachio flavor!
If you don’t want to make it yourself, you can buy a ready-made version. These are now available in more and more supermarkets and online. The color and texture may vary depending on the brand, but it’s best to choose one made from 100% pistachios. You can go for a smooth paste or a more coarse paste. Both will work. Remember that the bright green versions you might find in the supermarkets generally use green food coloring to make them look so green. Real pistachios can vary in color from purple to brownish or very green. If you make it your pistachio cream you will have a different color depending on which pistachios you use.
You don’t need an ice cream maker for this recipe. Would you rather use an ice cream maker to enjoy your ice cream as soon as possible? That’s possible, too! Follow the instructions with the machine.
You can find it at cooking stores and online shops, or easily make it yourself. It can be used as a 1:1 replacement for vanilla extract, which has the same strong flavor. This time, I chose paste so you could see the specks of vanilla in the ice cream. Alternatively, you can use a vanilla bean; you only need one pod. Read more about different vanilla flavorings here.
A strawberry milkshake, a vanilla milkshake or a chocolate milkshake, I think that sums up the three favorite milkshake flavors. My favorite is the strawberry milkshake, so I am sharing that with you today.
Briefly, you make a strawberry milkshake by mixing ice cream, milk and strawberries. You can use either fresh or frozen strawberries for this milkshake.
I remember well that we used to have a milkshake maker at home; it was one I had won at bingo. I think we used it a couple of times before it disappeared into a bag and sat gathering dust in the shed. Of course, a special milkshake maker is not necessary. A blender or food processor also work perfectly. For this strawberry milkshake recipe, I used the blender.
Of course, a special milkshake maker is not necessary. A blender or food processor also work perfectly. For this strawberry milkshake, I used the blender.
Once you have blended all the ingredients into a smooth consistency, pour the milkshake into pretty glasses and decorate the milkshakes with whipped cream, a fresh strawberry and possibly some sprinkles. You can go as far as you want and make it a real freak shake.
Nowadays many people are looking for a slightly healthier version of their beloved milkshake. Sure, you make a real milkshake with ice cream, but you can still make a tasty strawberry milkshake without ice cream. Just replace the ice cream with milk (preferably whole milk).
Optionally, you can add some extra sugar or sweetener to replace some of the sweetness of the missing ice cream, or replace the sugar with a ripe banana. The banana will make your milkshake a little firmer.
I used strawberries from the freezer for this milkshake. This makes your milkshake nice and cold and also a little thicker. If you use fresh strawberries, you can adjust the ice cream to milk ratio a bit. Use more ice cream and less milk. You can also cut out some of the sugar if you add more ice.
Scroll down for the full recipe of my favorite strawberry milkshake with my ideal thickness.
I don’t recommend it, but it can be done. Covered in the refrigerator, the milkshake stays good for about 2 – 3 days. But the milkshake is really much tastier if you enjoy it right away.
Absolutely! Just keep in mind that some fruits are a little sweeter or waterier than others. You might also want to experiment with the other ingredients, but that’s totally up to you.
I haven’t tested this, but I’m sure it can be done. However, I do think you will not be able to blend the strawberries as smoothly.
Hazelnut bresilienne is nothing more than a delicious caramelized hazelnut crunch which is very easy to make. In The Netherlands this hazelnut crunch is also known as ‘nougatine’. It is used for cake decorating, ice cream topping and more.
To be honest, I had to do some research on the name of this recipe. I’m Dutch and in The Netherlands these candied hazelnut pieces are called ‘nougatine’. I soon found out that this name is not very common in other countries. Nougatine is also a nut-based bark made with caramel (in The Netherlands as well). But: we like to chop those bars into small pieces and use the crispy caramel nuts in other recipes as a tasty texture.
A more common name is hazelnut bresilienne, but in the end it doesn’t really matter how you call this caramelized hazelnut crunch. It’s delicious and perfect to use in all sorts of recipes.
There are many uses for this recipe, but cake decorating is the most common one for me. It’s used for almost every Dutch ‘slagroomtaart’ (cream cake), it’s added on the sides of the cream cake. The crispy nut addition makes the cake so good!
You also see nougatine as an ice cream topping for soft serve here in The Netherlands. But you could add it at home to a scoop of ice cream as well. The crunchy touch to the ice cream is delicious. One last idea: roll your homemade chocolate truffles in some caramelized hazelnut pieces.
There are many more uses for hazelnut bresilienne, like on top of desserts. It’s a perfect crunchy base for a lot of pastries.
Fun fact: If you grind the caramelized hazelnuts completely, you will have homemade hazelnut praline.
Nougatine is very easy to make and, most importantly, incredibly delicious. It is best to make a large batch right away, as it will keep for a long time. This way, you can regularly brighten up a dessert with a wonderfully delightful crunch.
The advantage of homemade hazelnut bresilienne is that you control the ratio of sugar to hazelnuts. I often find that store-bought nougatine contains too much sugar, while you really want the fresh taste of hazelnut. Another advantage of making your own nougatine is that you can use any kind of nut!
Of course, the classic hazelnut nougatine tastes best with a cream cake, hazelnut meringue or mocha cake, but you can think of many other cakes or desserts where a variation with pistachios or pecans, for example, would taste delicious.
If you love a good crumble, this delicious tropical fruit crumble is going to be your new summer favorite. It’s delicious spooned over your morning yogurt or turn it into a dessert by adding a dollop of heavy cream or ice cream.
Crumble is always a hit here, all year round. Of course, I adapt the flavors to the season and for summer, I wanted to give it a tropical twist. The result: Tropical Crumble with pineapple slices, mango, and peach.
And wow, I loved all those flavors together. Serve it with a scoop of ice cream and you have the perfect dessert that will make a lot of people happy.
I’ve already got quite a few crumbles on the site such as this delicious rhubarb crumble or more traditional fruit crumbles such as this apple crumble.
For making this you have two components. The fruit mixture and the crumble topping. I’ll tell you all about it.
For the fruit I used the following:
Slice the fruit into thin slices and mix it together in a large bowl. You can add a bit of lime zest if you want to freshen things up.
For the crumble mixture there are several options. I went with a pretty plain version but you can absolutely add different elements.
In addition you can add other flavors too. Think about adding some fresh ginger, crunchy coconut or mix oats through the crumble.
Now the crumble is easy to make. You just mix all the fruits together and divide it over smaller ramekins as I did here or use one larger oven dish. Both work fine.
The crumble is a matter of mixing the ingredients until you have a nice crumble (or some larger chunks) of dough and sprinkle over the fruit. Place in the preheated oven and bake in 20 minutes until golden brown.
Yes! Frozen mango, pineapple, and peaches work well. Just be sure to thaw and drain them first to avoid extra moisture making the crumble soggy.
Almond flour gives the topping a rich, nutty flavor and a slightly softer, melt-in-your-mouth texture compared to regular flour. Mixing the two together makes it the best of both worlds. You can substitute it for all purpose flour if you prefer.
Definitely. You can prep the crumble topping and fruit mixture separately and store them in the fridge for up to a day. Assemble and bake when you’re ready to serve for the freshest results.
This crumble is delicious warm from the oven, especially topped with a scoop of vanilla ice cream, coconut whipped cream, or even a dollop of Greek yogurt for a lighter touch!
If you love strawberry cheesecake, you’re gonna want to make these strawberry cheesecake popsicles. You make them with fresh strawberries and cream cheese. Absolutely delicious on a hot summer day.
The fun part is that these homemade popsicles really do taste like cheesecake. The first time I made them I did a little happy dance after tasting them.
The creamy texture in combination with the fresh berries is just the best! No one wants to stand in front of a hot oven in the summer, so this is the perfect replacement!
Apart from the below ingredients you will also need popsicle sticks and silicone popsicle molds for making this strawberry cheesecake popsicle recipe. And once you have all the ingredients it’s the easiest thing to make. Check the recipe card for full details
If you want it to be even more like cheesecake another great option is to add graham cracker crumbs to the ice cream as well. Graham crackers is the logical choice since that is most often used as a crust, but you could absolutely use other cookies as well. I’ll explain how to do that below.
As I mentioned before, making these strawberry cheesecake popsicles is super easy. The hardest part is collection the ingredients (and that’s easy too)!
You just add all the ingredients to a food processor or a blender, blend until smooth and pour into your favorite ice cream mold. You can also turn this into ice cream bars or make ice cream waffles by adding the frozen popsicles on vanilla wafers.
Since the fruit is so soft you don’t really need a high-powered blender for making this, but if you use harder fruits that might be a good choice for the smoothest result.
You can use an ice cream maker if you have one but I usually just pop them in the freezer. They will need about 3 to 4 hours to freeze completely.
Now if you want to add that graham cracker crust to the popsicles you fill the entire mold a little less full and sprinkle the crumbs on top. Making layers is also an option and you can absolutely add your favorite flavors to the mixture. I find it a perfect way to eat a little more fruit during warmer weather.
You can turn this fruity cheesecake into your favorite flavors of cheesecake by changing the strawberries to raspberries, peaches, cherries; you name it.
If you want a little less cream cheese you can replace half of it with Greek yogurt if you want. Since it is mostly very simple ingredients it is also really easy to vary with different fruits. You can change the strawberry mixture by adding additional fruits as well.
Yes! Just thaw them first and drain excess liquid before blending to keep the popsicles from getting too icy.
Absolutely. Use a plant-based cream cheese and yogurt or coconut milk for a creamy dairy-free version.
They help with shape and easy removal, but you can also use small paper cups and insert wooden sticks after partially freezing. When ready to serve just tear off the paper.
Run warm water over the outside of the mold for 10–15 seconds. Wiggle the sticks gently and they should slide right out.
They’re best within 2–3 weeks for optimal texture and flavor, though they’ll technically last longer.
Making my own puff pastry had been on my bucket list for years. It wasn’t until my 3th book that was all about making delicious snacks and appetizers that I got started making my own rough puff pastry.
In my head making puff pastry dough was really complicated but in fact it was absolutely not complicated. And the good thing is you really only need four ingredients. Flour, butter, water and salt.
Let me first start by explaining what the difference is between rough puff and regular or classic puff pastry:
In terms of flavor both are equally delicious and you will still get a very flaky pastry. So that’s what the difference between the two is. And the easy version is of course less work.
As you might have guessed the method we are highlighting here today is the rough puff pastry. It’s absolutely perfect for making loads of puff pastry recipes!
Now making this quick puff pastry I have already given you the pretty simple ingredients. A few things that are really important when making sheets of puff pastry.
First is that the butter and the water that you’re going to be using need to be cold and not just cold from the tap. It needs to be ice-cold water. Set the water in the fridge prior to using or add a couple of ice cubes to a bowl of water and let it sit for a bit so the water gets really cold. That’s step one.
Step two is to make sure the butter is also really cold. That works best if you already make little cubes of the butter and place those in the fridge again to cool down.
Now you first mix the dry ingredients (flour and salt) together and add the cubes of butter. Add the ice cold water and mix it briefly. The flour mixture should be absorbed into the dough but you still want to be able to see the butter cubes. So don’t knead it for too long!
Form a disk of the dough, wrap it in plastic wrap and place in the fridge for at least 30 minutes.
Once the dough is chilled it is time to start folding it by making turns. You start by placing the dough on a lightly floured surface and – using a rolling pin – roll it out into a long rectangle.
Now fold the dough into thirds. Almost like folding a letter for an enveloppe. The picture shows you how it should look when you’ve folded it properly.
Now turn the dough a quarter of the way and roll out again to repeat the folding. This is now called a turn. So by rolling it out twice you’ve created one turn. Wrap the dough again and place back in the fridge.
You repeat this process two more times. So in total you will have three turns.
After the last turn you can cover and refrigerate the dough until you’re ready to use it. Or continue by making for instance these saucijzenbroodjes or a banketstaaf. These are both Dutch recipes but there is so much more you can make with this easy puff pastry recipe.
If you want to make the most of the elderberry flowers then why not make this delicious and very easy elderflower syrup recipe? It’s my favorite go-to recipe in late spring and early summer when the elder trees are in full bloom.
Your first step is to pick the flowers once the elderflower blossoms. You will need around 20-25 flower heads for 1 liter (4,25 cups). Make sure to choose elderberry bushes that are in a park or somewhere without a lot of traffic.
Once the flowers are picked shake them gently to remove any little bugs that are hiding in the flowers (and don’t worry you will remove them anyway once you strain the syrup).
Take a large bowl and cut most of the main stem away from the flower heads. You don’t need leaves or green stems, you want just the flowers.
Once you’ve cleaned them add the cold water to the flower heads and slice one lemon roughly in pieces or into lemon slices. Add to the bowl and make sure all flowers are submerged in the water.
You can weigh it down with a plate to make sure it stays underwater. Now you will need to let it soak for 12-24 hours in a cool place. No need to put it in the fridge unless it is soaring hot outside.
After 24 hours the syrup is about ready. Drain the flowers and of course, make sure you collect the liquid. For the first step I use a fine mesh strainer which will remove all the flowers and most of any bugs if they are still in the water.
Once you have removed those you take a clean tea towel and repeat the process using the towels. That will get rid of any impurities from the flowers.
Add the liquid to a large pot and add 750 grams (1.65 pounds) of sugar to 1 liter of water (4,25 cups). That sounds like an awful lot of sugar and it is, but again keep in mind that you’re making a syrup.
Now the last step is to heat the elderberry syrup until all the sugar is dissolved. You don’t need to cook it, you can just heat it until the sugar is gone and that’s when the syrup is ready.
If you want to store the elderflower syrup for longer make sure to sterilize the bottles properly and add the syrup when it is hot. It needs to be at 70˚C or 158˚F or above in order to sterilize properly. Seal the bottle and keep in a cool and dark place.
The fun part is that it’s a super versatile syrup. You can add a little bit to popsicles like this strawberry cheesecake popsicle, the Greek yogurt and mango popsicles or add it to a simple vanilla cake.
A bottle of elderflower syrup is easy to use on so many different things! From your favorite drink (try adding a bit to white wine!) to adding it to a sweet tea. There are so many culinary uses for elderflower syrup. For me it is the essence of spring!
If you sterilize the bottles properly before adding the syrup it can be stored for up to a year in a dark and cool place. Once opened refrigerate the bottle and use within 4-6 weeks. You can also easily freeze the syrup. Using ice cubes trays for this is ideal as you can simply use one as needed.
Elderflowers grow in large, flat-topped clusters of tiny, creamy-white blossoms. They have a sweet, floral fragrance. The most common edible species in North America is Sambucus canadensis. Avoid red-berried elder (Sambucus racemosa) and any lookalikes like hemlock, which are toxic. When in doubt, consult a local plant guide or expert.
Late spring to early summer is ideal—when the flowers are fully open but still fresh and white. Pick on a dry, sunny day for best aroma and nectar.
It’s best not to rinse them, as that can wash away the fragrant pollen. Instead, gently shake or tap the flower heads to remove insects or debris.
Yes—lemon or citric acid balances the sweetness, enhances the floral flavor, and acts as a preservative. Fresh lemon slices are often steeped with the flowers.
Common reasons:
Over-steeping the flowers
Including too many green stems
Using raw/brown sugar or dark honey
Caramelization from high heat
Oxidation from long exposure to air
Dark syrup is still safe to use but may have a stronger, more herbal taste.
Elderflower syrup is incredibly versatile:
Mix into sparkling water or lemonade
Add to cocktails (like gin, vodka, or Prosecco)
Drizzle over pancakes, yogurt, or desserts
Stir into fruit salads or glazes
Use in baking or frostings for a floral twist
Make your own Dutch eggnog with this easy recipe. It is delicious served in little glasses with whipped cream or incorporated into baked goods for Easter or any other festive occasion.
It’s not often that I make a baked good that I don’t like. I started with coconut macaroons for my dad, and now I made my own eggnog, which went straight to my sister who loves advocaat.
When you buy Dutch eggnog from the grocery store it is usually brandy based. I don’t particularly like the burning aftertaste, so when I read about making eggnog with vodka I knew that was a sign!
Fair is fair, I am still not particularly fond of eggnog, but I find this version much tastier. So here it is: this recipe lets you make your own Dutch eggnog, with vodka of course. The recipe has been a request from my readers for years and it will work great in all sorts of Easter and Christmas recipes.
While both drinks use roughly the same ingredients, the eggnog made in the US is very different. It is usually much more liquid and can be poured rather than scooped which is the case for Dutch eggnog. It is also made with fresh dairy cream, while Dutch eggnog is made without dairy.
The American version is usually made with whipped egg whites (and the Dutch one with egg yolks) giving it a frothy appearance and is served during Christmas times most often. Advocaat is popular around Easter and Christmas.
American eggnog is served with cinnamon and ground nutmeg. Dutch eggnog is often served with whipped cream, but can also be used in other baking recipes. So same name, but a very different end result.
While eggnog is quite famous in the states a funny thing is that we Dutch like to call our eggnog ‘advocaat’ which literally translated means “lawyer”. Funny right? Eggnog is one of those alcoholic beverages that is popular for its use in other dishes. You make it with fresh egg yolks, sugar and brandy or gin. It’s a holiday favorite in the Netherlands.
The combination of these ingredients creates a creamy texture, a sweet taste all its own, but also a slightly bitter, burning aftertaste due to the brandy.
This creamy drink has a high alcohol content, which is why advocaat is often served as an aperitif, a dessert, or simply as a little Sunday afternoon treat. There is a good reason why it is served in very small glasses and is often topped with some delicious dollop of whipped cream. You eat it with a small spoon. It’s like a pudding but with a lot of alcohol in it.
Advocaat or Dutch eggnog has been drunk/eaten in the Netherlands and Belgium for hundreds of years. The earliest known mention dates back to the 17th century, when it was described as an egg and brandy drink consumed by the Dutch elite. It makes for a wonderful holiday cocktail for sure!
While Dutch eggnog can be used all on its own, it is also delicious used in cakes and desserts.
For example, it worked really well as a filling for the Snow Star Cake (a very Dutch cake!) shown in the picture below.
The creaminess of eggnog is also delicious in sponge cake, chocolate cake, on a shortcrust base, or with a scoop of vanilla ice cream. And let’s not forget the whipped cream. Dutch eggnog and whipped cream are best friends.
In my opinion, it hasn’t been very popular as a drink (it was mainly something elderly people would enjoy) in recent years, but I think that’s starting to change as it can really give a sweet cake or dessert a special twist.
TIP: When making this, heat the mixture to 62˚C (144˚F) at some point. This is where a candy thermometer comes in handy.
You absolutely can. One of my readers also mentioned that you can make it with liqor 43. Lots of fun variations to think of! Adding a little cinnamon is also delicious.
You could make an eggnog cream by very carefully whisking 100 ml of real dairy cream through the final mixture. However, I haven’t tried this myself.
They are still raw eggs, so there is always a risk. If you are making this recipe for a high-risk group, see if you can find pasteurized egg yolks at a grocery stores and use those to make the eggnog.
To fix this, you can dissolve some gelatin in it if necessary (if it’s still lukewarm), but it shouldn’t be necessary if you followed the sugar thermometer process properly.
These Greek yogurt popsicles with mango instantly transport me to a hot sunny day and flip-flop weather — but guess what? They’re just as delicious in the middle of winter. Bright, creamy, and refreshingly fruity, they’re a treat that works all year round.
Best part? These popsicles are a crowd-pleaser! Kids love them, adults will go back for seconds, and everyone agrees: the combination of silky Greek yogurt and juicy mango is pure frozen magic.
Making these Greek yogurt popsicles with mango is a breeze — and bonus: they’re on the healthier side! Just one teaspoon of honey is all it takes.
The mango brings enough natural sweetness that you’ll forget you’re indulging in a “healthy” ice cream. Shhh… we won’t tell. What better treat to serve on a hot summer day?
You really don’t need a lot for making these easy fruity popsicles. Obviously you will need popsicle molds. Any shape will do but these hearts are just the cutest and work really well with the mango popsicle recipe. The list of simple ingredients is:
Get creative with how you fill your molds!
In the first photo (left/top), I layered the mango and yogurt for a fun striped look.
In the second (right/bottom), I swirled the layers together with a skewer — every popsicle will become a unique masterpiece!
I’m obsessed with these cute little heart shaped popsicles. They turn these yogurt pops into the cutest little hearts. Seriously, who wouldn’t smile seeing these in the freezer? I used the popsicle molds from my own collection but something like these are similar.
If you’re loving these Greek Yogurt & Mango Pops, don’t miss this other favorite. I have a couple more lined up in the coming weeks too!
You totally can! Just keep in mind they’re a bit smaller — around 35 ml vs. the 50 ml of the heart-shaped ones. You’ll end up with more pops, which honestly isn’t a bad thing.
Absolutely! Any fresh fruit that pairs well with Greek yogurt will work. Just remember: mango is naturally sweet and creamy. If you’re using something more watery or tart (like berries), add a little extra honey or sweetener. Especially for the summer season there are many more fruits to choose.
Nope! Honey adds a nice touch of flavor, but you can sub in maple syrup, powdered sugar, or skip the sweetener altogether if you prefer a sugar-free treat.
You absolutely can. You can swap the Greek yogurt for coconut yogurt or another dairy-free yogurt.
Sure. You can make these in small paper cups. Just add in the mango-yogurt mixture and place them in the freezer for a little bit before you insert the popsicle sticks.
The easiest way to unmold the popsicles is to run a bit of warm water over the back of the popsicle mold for a few seconds. That should make them release easily.
If you love clafoutis, I highly recommend this delicious version with strawberries and rhubarb. Perfect for this time of year!
Maybe you never heard of clafoutis, but it is a classic French dessert featuring fresh fruit. Traditionally the dish is made with a custard batter and black cherries.
The fun part is that you can make this with most fruits. In this case I went with fresh strawberries and fresh rhubarb. But you can use any other kind of red fruit or summer fruit you like.
This clafoutis is truly one of the most delicious I have ever made. The classic cherry clafoutis is still a wonderful treat, but this strawberry rhubarb clafoutis is my favorite for this season.
The strawberries provide the sweetness, while the rhubarb makes it a fresh whole. This is enough for two people, but if you serve it with a scoop of ice cream, you could easily make it 3 or even 4 portions.
That is, if you are prepared to share. Definitely recommended now that strawberries and rhubarb are in season.
For making this recipe you will need the following ingredients:
Now making this strawberry rhubarb clafoutis is super easy to do. You need two single serving size ramekins for this or use one larger buttered dish. Now place the rhubarb pieces and the sliced strawberries in a single layer in the bowl.
Take a large bowl and add the milk, eggs, vanilla, flour, salt and sugar to it. Mix it till you have a smooth consistency. You don’t really need a food processor for doing this as the mixture is quite easy. Pour mixture over the fresh fruit and place in a preheated oven.
Bake it until the eggs are set and the top of the clafoutis is golden brown.
You can eat the clafoutis warm or cold. It’s delicious served warm with a scoop of vanilla ice cream. But some whipped heavy cream is also really good.
You can, but keep in mind that frozen strawberries tend to have more liquid. If using frozen make sure to let them defrost first and drain any excess fluids first.
No, the rhubarb will cook while in the oven and will be delicious and soft when you take it out. No need to precook!
Usually, no! Young, tender rhubarb doesn’t need peeling. But if the stalks are really thick or stringy, peeling off the tough outer layer with a paring knife or vegetable peeler can help improve texture.
Yes absolutely! Clafoutis is great warm or at room temp. Bake it a few hours ahead, let it cool, and rewarm it gently in the oven if you want to serve it warm.
Dust with powdered sugar and add a dollop of whipped cream, crème fraîche, or a big scoop of vanilla ice cream.
Fresh tart rhubarb topped with a tasty crumble. With this recipe for rhubarb crumble you can serve your guests a delicious dessert. Also delicious with a scoop of ice cream on top.
Rhubarb, it’s something you either love or hate, a taste that takes a while to get used to. At least that’s what I’ve found. Rhubarb is sour on its own, and a bit bitter. So it needs a sweet counterpart to that familiar sour taste you’re used to in rhubarb recipes.
So for this rhubarb crumble, I added the necessary sugar. And lemon, too, because I like the tang. By the way, you can leave it out if it’s too much for you.
BAKING TIP: I like to use ramekins for crumble recipes
I made the crumble with almond flour and small pieces of almonds, in part because I was reminded of the rhubarb galette that tasted so incredibly good with the almonds. This almond crumble turned out to be another success when combined with rhubarb!
You absolutely can. Just leave out the almonds and replace the almond flour with all purpose flour. However, you will have slightly less crumble.
Absolutely, strawberries and rhubarb are a great combination. To make a strawberry rhubarb crumble, replace half the rhubarb with strawberry pieces and reduce the sugar by 50 grams. You don’t have to cook the strawberries with the rhubarb, but you can add them to the rhubarb mixture after it’s cooked and then divide them among the ramekins.
And if you’re looking for other flavors, try this amazing apple crumble!
Rhubarb is quite acidic on its own, so it is necessary to balance it by cooking the rhubarb with sugar. Depending on the variety of rhubarb, your rhubarb may be less acidic and you can use less sugar. You can always start with half the sugar and add more after cooking (step 2) to taste. If combining with strawberries (see tip above), you can also use a little less sugar because of the sweetness of the strawberries.
I do not recommend adjusting or reducing the sugar in the crumble topping.
Yes, you can, just replace the all purpose flour with a gluten-free flour or almond flour. If you use only almond flour for the crumble, the texture will be slightly different.
Anyone can make this recipe: chocolate sauce. With just 3 ingredients and a few minutes of your time, you can make this easy chocolate sauce recipe in no time. Pour it over a cake or use it as a dessert sauce. You can use it to make any baked goods extra tasty. And it is also delicious to just lick off the spoonful of sauce. Not that I would suggest you should make the sauce just to lick the spoon…. but you could if you wanted to!
Once the sauce has cooled, it will no longer be liquid, but this can easily be remedied by reheating the desired amount.
The good news is that you really don’t need a lot of ingredients to make this simple chocolate sauce. The simple ingredients are probably also already in your house making this is an great recipe to whip up if you have guests and want to serve them some delicious chocolate sauce over an ice cream sundae for instance.
Other than that you will need a small saucepan, a spoon and if you’re saving it for later also an airtight container.
Keep in mind that this is not a recipe for a chocolate ganache. That has a slightly different ratio but you can check here how to make different kinds of ganache.
Start by breaking up the chocolate into smaller pieces. This will make it easier for the chocolate to melt. Then you heat the heavy cream until it is boiling. Remove from the heat and add the chocolate. Stir until the chocolate is melted and add the butter as the last step. Your sauce will now be rich and shiny. And ready to use. Delicious poured over a chocolate cake or a vanilla ice cream!
Yes you can use another cream/milk for making the chocolate sauce. Go for the full fat coconut milk version for the best results. You can also use heavy whipping cream instead of regular whipping cream.
You can store it in the fridge for about a week or 3 months when stored in the freezer.
You could do that but in that case use less chocolate and instead of the heavy cream go for something like almond milk or regular milk. Otherwise your chocolate milk will be too heavy. And leave out the butter as well. So it’s basically a different recipe, but you know what I mean 😉 .
