A Mojito cocktail is one of those drinks that represent summer for me. I never used to make cocktails at home. I only ordered them when I went out in the evening. Until recently, that is.

Now, my collection of drinks at home is gradually expanding. I started with the ingredients for a mojito. When I go out for a cocktail, it’s usually a mojito.

I had my last mojito on a holiday in Peru, where they weren’t all that great, actually. Which in itself is already quite an achievement because let’s face it; making a mojito requires just a few simple ingredients. So what can go wrong?

Why this recipe works

• Easy – you just need a few fresh ingredients to make this very easy classic cocktail
• Refreshing – nothing better to serve on a hot summer day!

Recipe ingredients

• Rum – I use white rum for this recipe. You can also use dark rum but that will affect the look of the cocktail
• Fresh lime juice – you will need about 1 lime for this recipe. For serving, a lime wedge or lime slices always looks good.
• Fresh mint – two sprigs of mint should be enough
• Soda water – use any kind of sparkling water you like

As always make sure to check the ingredients and quantities in the recipe card below.

How to make a mojito cocktail

What is better than a delicious fresh mojito cocktail during the hot days of summer? With this easy mojito recipe you make your own from scratch.

I see some recipes use a simple syrup instead of regular sugar for making a mojito and that is also an option. It will make sure that the sugar is dissolved properly. But I find that just mixing the sugar with the lime and the rum does the trick just fine.

For releasing the mint aroma’s you can crush it in your hand or use a firm stick to do so. Next you add a handful of ice to the glass and serve with some extra mint and/or lime.

Storing mojito

I would not recommend storing mojito. It’s best served right away and made fresh. If you want you can squeeze the lime juice in advance.

Snacks to serve with your cocktail

I like a few snacks or appetizers when enjoying my mojito, maybe you will like these too:

• Dutch bitterballen
• Crispy chicken bites
• Homemade oven tortilla chips
• Crispy baked feta bites
• Homemade cheesy garlic bread

The perfect summer recipe with a Dutch twist: stroopwafel ice cream! You will absolutely love it.

You already know I have this love for all things stroopwafel. I’ve already shared my favorite recipe for making Dutch stroopwafels yourself. If you can’t be bothered to make the stroopwafels, you can use other waffles of your own choice.

Stroopwafels are essentially (a sort of) syrup waffles and nothing is more tasty than a warm stroopwafel if you ask me. Stroopwafel is a very popular Dutch cookie, and on my Dutch website, this is one of the favorite flavors of ice cream.

Why This Recipe Works

• No machine needed – this ice cream recipe is not only super easy, you also don’t need a ice cream maker to make it. The only thing needed is a bit of patience.
• For all cookie lovers – the combination of creamy ice cream with crunchy cookies is one of my favorites!

Recipe Ingredients

You really only need about 4 ingredients for this simple recipe.

• ​Heavy cream – or use heavy whipping cream
• Condensed milk – this is essential for making ice cream without a machine!
• cinnamon – cinnamon is delicious in combination with the cookies, but optional
• stroopwafels – or other cookies of your choice
• Optional – caramel sauce

Making the Stroopwafel Ice Cream

Making the ice cream is super easy. You whip the heavy cream until you have stiff peaks. Fold the cinnamon and the condensed milk in until smooth. Chop the stroopwafel cookies into small pieces and fold them into the mixture.

Add to a airtight container and – if you want – add some of the caramel on top. Use a fork or a skewer to mix the caramel, making a swirl.

Place it into the freezer and let it set in about 6 hours.

Storing the Stroopwafel Ice Cream

You can store the ice cream with stroopwafels in the freezer for up to three months. But I guarantee it will be finished so much faster than that!

More easy ice cream recipes:

• Oreo ice cream
• Raspberry ice cream
• Pistachio ice cream

Yes, it is barbecue season! So I thought it would be the perfect time to give you my favorite barbecue chicken spice rub recipe, which you can also use on other ingredients like vegetables.

Why this recipe works

Of course I know you can buy any spice mixture at the grocery stores but most of the mixtures have been there for a while, plus they usually contain ingredients you might not particularly like.

Making your own dry rub recipe has simply the best flavor! Plus it is super easy to do!

​Recipe ingredients

The fun thing with this spice rub recipe is that you can easily vary with whatever spices you like. Or add a bit more of one. The basis of your homemade bbq chicken rub is as follows:

• ​smoked paprika – you can use regular paprika as well but I like the smokey flavor of the smoked paprika
• brown sugar – sugar is an optional ingredient by I love the caramelization that it creates
• garlic power – adding onion powder is also a great addition
• salt
• cayenne pepper – can also be replaced by chili powder
• mustard powder – I love adding a bit of mustard powder to the homemade dry rub

Now in addition to the above you can give the barbecue spice rub any kind of additional spices you like. Think about adding cumin or ground cilantro or a generous amount of black pepper. Check the recipe card for the full details on what I added specifically.

How to use the barbecue chicken spice rub

You can use the barbecue chicken spice rub both dry as well as for a marinade. It would be awesome on chicken breasts, chicken drumsticks or pork chops.

You can mix the spice rub with a bit of olive oil to create an easy marinade. Rub it on vegetable skewers, any cut of chicken or a whole chicken and let it sit for a while.

How long can you store the spice rub?

You can store the spice rub for quite a long time in an airtight container. Keep in mind that spices lose much flavor after a while, so it is best not to make a really big batch.

Unless, of course, you know you’ll be using it a lot this summer. You can store it at room temperature, preferably in a dark place.

As for how long you can store it? Check the expiration dates of the original spices you used but more importantly, use your nose. If the smell starts to go you know your spices need replacement.

I drink almost exclusively water and tea, but I like to switch it up in the summer with a glass of iced tea or lemonade. Now that I know how to make delicious lemon iced tea, it’s even better.

Homemade Iced Tea

Just like with lemonade, you can control how strong and sweet your iced tea is because you can easily dilute it with water. I think that’s ideal because, although I have a sweet tooth, I don’t need my drinks to be sweet.

I’m the type of person who makes lemonade with a glass of water and a few drops of syrup. That gives it enough flavor for me. Of course, I don’t dilute this iced tea as much because it’s too delicious.

Recipe ingredients

• tea bags – of course for making this iced lemon tea you will need tea bags. Which flavor you use is totally up to you. I use regular black tea bags (earl grey is also a good option). The steep time is a personal choice. I let it sit for 5-10 minutes so the tea was quite strong. But keep in mind that it will be diluted.
• fresh lemon juice – in addition to the lemon juice it looks good if you add a few lemon slices as well
• sugar – how much sugar you add to your lemon ice tea is up to you. I’ve used regular white sugar. Instead of sugar you can also use maple syrup or honey if you prefer.
• water – since you first need to make the tea, you need to boil the hot water first. Let it cool and add ice cubes to cool the tea down further.

As always make sure to check the full list of ingredients as well as the instructions and quantities in the recipe card below.

How to Make the Iced Tea Lemon

Of course making this more or less classic iced tea is not complicated at all. You start by making the tea. Make it stronger than you would normally make it. Let it cool down while you make the sugar syrup.

For that you combine the sugar with 3/4 cups of water. Heat the mixture until the sugar is completely dissolved. Take off the heat and add the lemon juice. Allow it to cool. Now combine the two together and pour into jugs to place in the fridge. It’s delicious served with lemon ricotta cake for instance.

Storing the Lemon Iced Tea

You can store the sweet tea in the fridge for several days.

Baking tip: A delicious homemade drink like this looks great served in a beautiful glass with a stainless steel straw. The iced tea would also be delicious with a splash of elderflower syrup added. or have a look at this homemade lemonade recipe as well.

Baking a delicious pistachio pound cake is easy to do. With this recipe, you can make this tasty green cake with pistachios and white chocolate ganache in no time!

Making pistachio cake

In my mind, the perfect pistachio cake is a beautiful, soft green color. In reality, the color is more subtle, but some pistachios are greener than others. It also helps to remove the skins from the pistachios by blanching them, but I found that to be too much of a hassle. So, I settled for a slightly less green cake that still tasted distinctly of those delicious pistachios.

Why this recipe works

• Subtle – the flavor of the pistachios in this cake is delicious and not too overpowering. It has a lovely nutty flavor.
• Delicious – in combination with the white chocolate ganache this is such a great recipe!

Recipe ingredients

• pistachio – before you start making your cake you will need to make the pistachio flour. Do this in a food processor but don’t grind too long as you’ll be left with pistachio paste instead. Also tasty but not for this recipe. You want ground pistachios not a pistachio paste.
• butter – use unsalted butter
• all purpose flour – you can also replace with self rising flour. Check the ratio below in the faq section.
• white chocolate – for making the ganache you will need white chocolate

As always make sure to double check the full ingredients and quantities needed in the recipe card.

Are you a fan of delicious cakes? Check the below recipes as well:

• Red velvet marble cake
• Apple loaf cake
• Banana bread bundt cake recipe

How to make the pistachio pound cake

Step 1 : Mixing

Start by mixing butter and sugar till you have a creamy mixture. This is easiest in the bowl of a stand mixer with the paddle attachment. But you can also use a large bowl with a hand mixer. Add the eggs one by one and the vanilla extract with the last egg.

Step 2: Add flour mixture

Next you add the dry ingredients; flour, baking powder and the pistachio flour. Add a bit of salt too. Mix until you have a smooth batter and stop mixing as soon as all the flour is incorporated. Don’t overmix.

Step 3: Add to the cake pan

Next pour batter into the prepared pan lined with parchment paper. I generally use both a cooking spray and parchment paper. Cooking spray mostly for making sure the paper sticks to the pan properly.

Smooth the top of the cake with a rubber spatula and place in the preheated oven until golden brown. This should take around 55 minutes. Use a cake tester to make sure the cake is cooked. Let it cool on a wire rack.

Step 4: Chocolate ganache

Once the cake is cooked and cooled down it is time to make the chocolate ganache. For this, you break the chocolate into smaller pieces and add this to a small mixing bowl.

Now heat the heavy cream in a small saucepan over medium heat. As soon as the cream starts to bubble add to the chocolate. Stir with a spatula until all chocolate has fully melted.

Let the ganache cool down to room temperature before pouring over the cake. Chop the remaining pistachio’s and sprinkle over the cake.

Storing Pistachio Cake:

The cake itself keeps well, but once the white chocolate ganache is added, the ganache’s storage instructions apply.

How long does pistachio cake keep?

The cake can be stored outside the refrigerator for up to five days. With the ganache on top, however, the cake must be stored in the refrigerator. Wrap the cake well and store it in an airtight container. This is especially important in the refrigerator, as the cake will otherwise dry out.

Can you freeze pistachio cake?

It can be stored in the freezer for up to three months if placed in an airtight container.

This easy cold pasta salad with chicken is the perfect dish for a warm summer evening. It’s easy to make, and the Italian flavors are truly delicious.

Who doesn’t love pasta salad with smoked chicken? I certainly am a fan of pasta salads and they do taste best in the summer. This Italian pasta salad with smoked chicken, bacon, tomato, and pesto is one of my favorites.

Anything that needs to be cooked or baked can be prepared in advance. For example, you can do it in the morning when it’s still cool out. Then, before dinner, all you have to do is chop a few fresh ingredients and toss everything together in a bowl. This will save you from panting and sweating over a hot stove at dinnertime. 😉

Why this recipe works

• perfect for summer – this pasta salad with chicken is the perfect recipe for warm summer nights
• prepare in advance – it’s ideal to use for meal prep and as a side dish for barbecue

Recipe ingredients

• pasta – you can use any kind of cooked pasta. I went with farfalle here but you can use all shorter types. I would not use spaghetti or another long pasta for this salad. Important is to cook the pasta al dente.
• chicken – I used smoked chicken breasts that are already pre-cooked and super easy to use. You can also go for rotisserie chicken or grilled chicken leftovers if you have any.
• bacon – nothing better than adding crispy bacon!
• cherry tomatoes – or grape tomatoes
• pesto – you can make it yourself or go for store-bought. It makes for an easy and simple dressing.
• cucumber – instead of the cucumber you can also add things like bell peppers, red onion, fresh herbs, or green onions.

For exact details and full ingredients make sure to check the recipe card below.

How to make the pasta salad with chicken

Step 1: Cook the pasta and roast pine nuts

You start by cooking the pasta in a large pot of salted water until al dente. Rinse under cold water to stop the cooking process and let it cool. Roast the pine nuts in a dry skillet, let it cool and set aside. Fry the slices of bacon and let it drain on paper towels.

Step 2: Cut the other ingredients

Chop the tomatoes, the cucumber and the smoked chicken. In a big bowl add all the ingredients together and mix some pesto through it. Sprinkle some pine nuts on top and serve with parmesan cheese, extra virgin olive oil and arugula.

Storing the pasta salad with chicken

This pasta salad is easy to store. In the fridge, it will keep for about 2 days if placed in an airtight container.

Sometimes, a recipe makes me happier than others. That can be due to all sorts of things, but in this case, it was because the end result was even tastier and more beautiful than I had hoped. To be honest, I’m also extra happy with the photos of this raspberry ice cream.

Photographing ice cream is always challenging because you have to work quickly, and there’s not much room to move around and adjust your setup. For this ice cream, which I made with raspberry jam, I had a few compositions in mind.

Still, I didn’t get the perfect shot right away. That is, until I started scooping and the swirl of the jam became clearly visible. Then, I went wild with my camera! The hardest part was choosing from all the photos I took. The ice cream is perfect for the summer heat!

Why This Recipe Works

• No machine needed – I love creating easy ice cream recipes that do not require an ice cream machine. This is a perfect and delicious example of that.
• creamy and delicious – Despite the easy recipe, the end result is incredibly delicious and creamy
• No eggs – while most ice cream recipes use egg yolks this homemade raspberry ice cream recipe uses none!

Recipe Ingredients

• Heavy cream – the combination of the heavy cream with the condensed milk gives the ice cream a creamy texture. Depending on where you live you can also use heavy whipping cream
• Condensed milk – since condensed milk is already sweetened you don’t need additional sugar. You can replace this with coconut condensed milk as well
• vanilla – you can use either vanilla paste or vanilla extract
• raspberries – you can use as many fresh raspberries as you want in this recipe. The more the better!
• raspberry jam – the combination of the jam with the fresh raspberries makes this ice cream special. You can also use raspberry puree if you want.

How to Make Fresh Raspberry Ice Cream

Step 1: Make the ice cream base

Make the base of the ice cream by whipping the cream to stiff peaks. You can use a food processor or an immersion blender. Whatever you have available. Fold the condensed milk and the vanilla through the cream. Now add raspberry jam until you have the desired taste. Keep in mind that freezing the mixture will dull the flavors a little bit so be aware of that.

Step 2: Add the fresh raspberries

​Add the ice cream mixture to a container. First add a layer to the container and spread raspberries on top. Repeat this until all ice cream and all raspberries are used. Add a little bit of raspberry jam on top and swirl it through with a spoon for a nice effect. End with some raspberries.

Step 3: Freeze and wait

Now the hardest part of making this ice cream is waiting. You will need around 6 hours in the freezer before the ice cream is set. Take it out of the freezer 10 minutes before you’re ready to eat so it can soften just a little bit.

Storing Raspberry Ice Cream

You can store the raspberry ice cream in an airtight container in the freezer for around 3 months.

More Easy Ice Cream Recipes

Do you love homemade ice cream but don’t want complicated recipes or an ice cream maker? Then you’ve come to the right place! I’ve collected lots of easy ice cream recipes that you can whip up in no time. They’re perfect for hot days or when you’re craving a delicious, refreshing dessert. The below recipes are already online but expect more to come soon!

• Strawberry cheesecake popsicles
• Greek yogurt popsicles
• Pistachio ice cream
• Stroopwafel ice cream

Let me start by saying that you must try this tiramisu at least once. Whether that’s this weekend, next month, or during the holidays in December, you’ll want to taste this lemon raspberry tiramisu.

It’s easy to make and absolutely delicious. Although it doesn’t contain alcohol or raw eggs, you wouldn’t know it because it tastes like a real tiramisu. I decided to make the traditional tiramisu version (in terms of presentation not in terms of flavor!) because we’ve never done that before on the blog. The mascarpone set well, and the pieces were easy to cut. It’s a perfect tiramisu to serve and turn your plate into a party.

Why This Recipe Works

• Refreshing – yes a tiramisu can be refreshing! With the delicious combination of raspberry and lemon this is one of my favorite tiramisu flavors
• No eggs – I like to make my tiramisu without raw eggs. That makes it perfectly suitable for anyone!

Recipe Ingredients

• mascarpone – mascarpone cream is the essential young cheese to use for tiramisu. It’s just not the same without it.
• heavy cream – or whipped cream. That gives the lemon-raspberry tiramisu it’s light and fluffy end result
• lemon curd – the lemon curd flavors the mascarpone in a big way! You can add a bit of lemon zest if you want for added lemon flavor
• ladyfingers – no tiramisu would be complete without a layer of the lady fingers
• raspberries – this raspberry version uses fresh berries but you can also use frozen berries if you want. If you do make sure they are defrosted and that any excess juices are drained. You can definitely use the frozen raspberries for the sauce.
• chocolate – for the topping I’ve used white chocolate but feel free to use any other kind of chocolate you like.

More Tiramisu Recipes

Of course we have a lot more delicious and easy dessert recipes and a few tiramisu favorites are these:

• Strawberry tiramisu
• Classic tiramisu
• Limoncello tiramisu
• Biscoff tiramisu recipe

How to make the lemon raspberry tiramisu

Step 1: Mix the mascarpone

In a mixing bowl of the stand mixer with a whisk attachment add the mascarpone cheese, heavy cream, lemon curd, and one tablespoon of sugar. Whisk this until you have stiff peaks and the mixture is smooth and creamy.

Step 2: Make the dipping mixture and build the layers

For the raspberry dipping sauce you mash the thawed raspberries with a little bit of water. Dip each ladyfinger into the mixture and place them in a single layer at the bottom of a serving bowl. Spread a little less than half of the mascarpone mixture over the cookies and smooth the layer.

Add a few fresh raspberries, flatten them a little with your hand before adding so they merge with the layers more easily. Instead of mixing the raspberries with water you can also use a bit of orange juice instead. Now repeat this step and finish all your ingredients.

Step 3: Add a topping

The last step is to scatter the remaining raspberries over the top of the tiramisu. Crumble one of the ladyfingers and sprinkle that over the berries. Refrigerate the tiramisu for at least an hour.

Step 4: Make the raspberry sauce

This tiramisu recipe is already delicious as it is but you can enhance it further by including the raspberry sauce. Add the frozen raspberries to a small saucepan and add the sugar. Bring to the boil. Mix the cornstarch with a bit of water to smooth out any lumps and add to the pan. Simmer until the sauce thickens. Pour into a small bowl and let it cool down.

Step 5: Serve

Once the tiramisu has set slice it into 4-6 pieces and serve with the raspberry sauce. Scrape a sharp knife over a chocolate bar and sprinkle those on top.

​Storing the lemon raspberry tiramisu

You can store the raspberry tiramisu in the fridge covered with plastic wrap for about 2-3 days.

It’s best not to freeze the tiramisu as the structure of the cream will change. It’s best eaten from the fridge!

I can’t get enough of focaccia! It’s been two years since I first made a picnic-sized focaccia with tomatoes. This time, I made smaller garlic focaccia with black olives. I topped the bread with thyme, but rosemary would work well too.

These olive and garlic focaccias are ideal for lunch or with a light Italian meal. They’re tough to resist when they come out of the oven because they taste best the same day they’re baked. They would be delicious with this Italian tomato soup for instance, with this cold pasta salad or an egg salad.

Why this Recipe Works

• Easy – if making bread feels a bit daunting try this easy garlic focaccia. It’s not complicated to make and my favorite go to focaccia recipe.
• Adjustable – while adding garlic and thyme is delicious you can easily switch things up by adding fresh rosemary or using roasted garlic.

Recipe Ingredients

• flour – I like to use type 00 for making the focaccia dough but regular flour will do the trick as well. Type 00 is the same flour used to make pizza dough
• yeast – I use a package of active dry yeast for this recipe
• thyme – for the topping I use fresh thyme but as mentioned you can also use fresh rosemary or other fresh herbs. Keep in mind that softer herbs are easier to burn, so the more woody varieties are better.
• olives – I’ve used black olives (remove the pit!) but you can also use green olives or kalamata olives if you want. And if you love olives, be sure to check out this olive tapenade as well.
• olive oil – using a generous drizzle of olive oil is essential for making any good focaccia so don’t skip!

If you want to vary your Italian bread you can add some parmesan cheese or red onions to this focaccia bread recipe as well. Make sure all ingredients are at room temperature. For full details on the exact quantities and all ingredients check the recipe card below.

More Easy Bread Recipes

• No Knead whole wheat bread
• Garlic bread with cheese and garlic
• Greek yogurt bread 
• Garlic bread with roasted garlic

How To Make Garlic Focaccia with Olives

Step 1: Start by making the dough

Add all the ingredients for the dough to a large bowl or use the dough hook of your stand mixer. It will take about 10 to 15 minutes to knead so give it some time. You want the dough to be smooth and elastic. By hand it will take around 20-25 minutes to get the same result.

Step 2: Let the dough rise

Cover the dough in a bowl with plastic wrap and let it rest in a warm spot, away from drafts if possible. It will take about 45 to 60 minutes before the dough has doubled in size.

Step 3: Prepare the topping

While the dough rises prepare the topping. Chop the thyme finely and add to a few tablespoons of olive oil and sea salt. Let it sit for a while so the flavors can infuse. Cut the olives in half.

Step 4: Shape and second rise

Press out all the air of your dough on a workbench. Divide into six equal pieces. This works best if you coat your hands in olive oil. Form dough into balls and make whatever shape of bread you want. Place the bread rolls on a baking sheet with parchment paper. Cover with a clean tea towel and rest for about 20 minutes.

Step 5: Bake

Drizzle some of your thyme oil over the focaccia. Use your fingers to make indentations in each garlic focaccia and press the olives firmly in each indentation. Sprinkle over some coarse sea salt and place in the preheated oven for about 15-18 minutes or until golden brown and cooked. Let it cool down on a wire rack.

Storing the Focaccia

Store the focaccia outside of the fridge for 2-3 days. They’re best if you eat them fresh but you can store them in an airtight container or wrapped properly if you want.

Store in the freezer

You can store the focaccia in the freezer for up to three months.

Reheating

You can reheat the focaccia in a toaster or in the oven at 180˚C/350˚F for about 10-15 minutes. It helps sometimes to sprinkle a bit of water over the top which will crisp the crust up again.

Are you looking for a quick and easy breakfast recipe that is perfect and delicious? Try this mango and banana smoothie. It’s super tasty and will give you your daily values in fruit!

Why this recipe works

Let’s face it; making a smoothie is no rocket science but you can vary with your fruit smoothies to get different flavors. This recipe has simple ingredients, is very versatile (I’ll give some variations below) and is one of my favorite go-to breakfast recipes.

Ingredients for the mango and banana smoothie

• ripe bananas – I use fresh bananas here but you can also use frozen banana
• mango – I’ve used frozen mango chunks here, but you can also go for fresh mango.
• lemon – the lemon juice prevents the bananas from browning too quickly and also adds a bit of freshness to the flavor
• milk – you can go for regular milk, coconut milk or a plant-based milk of your choice, like almond milk or oat milk. You can also add a bit of Greek yogurt or use orange juice.

If you want to add some healthy fats to your smoothie you can consider adding some avocado which will also give it a nice creamy texture. You can also serve the smoothie in a bowl and add toppings such as chia seeds, hemp seeds or more fresh fruit. I find it a great way to add more fruit to my diet.

How to make this mango banana smoothie recipe

To make the banana mango smoothie you need a blender. A stick blender would also work, but a blender is the easier option.

Add the banana slices, the mango, lemon and milk of your choice to the bowl of the blender. Blend until smooth and you’re done! This is also easily turned into a green smoothie by adding a handful of spinach for instance.

Storing the mango banana smoothie

Storing the smoothie is not recommended as this is really best enjoyed freshly made. But if you must you can store it in the fridge for up to a day. Make sure to shake again before drinking.

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.

Why you should make this recipe:

• Easy!: The base for this ice cream is my favorite 3 ingredient ice cream. It makes a perfect creamy ice cream.
• No churn: I don’t know about you, but I love an easy ice cream that I can whip up in minutes, place in the freezer and then just wait. No need for churning every half an hour.
• No ice cream machine needed: Like I said: just put a container with you homemade ice cream in the freezer and wait (that might be the hardest part).

Here’s how to make pistachio ice cream:

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:

• Heavy cream: Always use full-fat heavy cream, not the light variety. The fat content prevents ice crystals from forming.
• Condensed milk: Since it’s already sweetened, you don’t need to add extra sugar.
• Vanilla paste: You can also use the same amount of vanilla extract. Or for a different flavor profile use a bit of almond extract.
• Pistachio paste: If you don’t make it yourself from raw pistachios, use an unsweetened variety with 100% pistachios, if possible. Depending on where you live it might be called pistachio butter.

Pistachio Ice Cream with an Ice Cream Maker

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.

Storing pistachio 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.

How long does pistachio ice cream keep?

You can store it for up to three months. Once you have defrosted it (even partially), it is best not to refreeze it.

More easy ice cream recipes

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.

• Strawberry cheesecake popsicles
• Yogurt and mango popsicles
• Raspberry no churn ice cream
• Oreo ice cream
• Stroopwafel ice cream

If you love waffles, you’re going to really love these Italian savory waffles. I’ve been taking my waffle iron out of the cupboard surprisingly often lately. I’ve made whole wheat waffles several times.

Last time, I decided to try giving the waffles a savory twist. Since I love Italian cuisine, I made Italian-style savory waffles. I added Italian herbs, Parmesan cheese, and sun-dried tomatoes to the batter. They’re delicious, especially when they’re still warm.

I eat these waffles on their own because I don’t think they need anything extra. This also makes them a great snack to take with you.

Why this recipe works

• Surprising waffle recipe – if you’ve made waffles before this is a really different version due to the Italian herbs and the Parmesan cheese that is added
• Easy to adjust – apart from being a really simple easy recipe, you can also adjust it very easily to your own taste

Recipe ingredients

The main ingredients are listed below with possible additions and substitutions. For the full details and quantities make sure to check the recipe card below. You will also need a waffle maker to make the waffles.

• all purpose flour – I like using plain flour for this but you could substitute for spelt flour if you prefer. If you do the end result will be firmer and possibly a bit drier.
• Parmesan cheese – I love the flavor of parmesan cheese but you could easily substitute for another kind of cheese. I love it with pecorino as well, but grated cheddar would work too.
• Italian herbs – you can choose any kind you like. I use dried herbs but fresh would work as well. Think oregano, basil, thyme or even rosemary.
• milk – I use regular whole milk but you can also use plant-based milk if you prefer
• sun-dried tomatoes – this is a great addition. If you don’t like sun-dried tomatoes changing it for roasted bell peppers is also a good twist

More Italian recipes

• Italian tomato soup
• Italian meringue
• Amaretti cookies
• Strawberry tiramisu

How to make the savory Italian waffles

Step 1: Make the batter

Making the batter for the waffles is super easy to do. You first mix the dry ingredients in a large bowl. I count the tomatoes and the cheese also as dry which they technically are not, but they are added into the batter with the first step. Next add the vegetable oil, the egg and the milk. Mix it all together until you have a smooth mixture.

Step 2: Heat your waffle maker

This might seem like a simple step, but you’d be surprised at how many people get impatient and start to bake their waffles in a waffle iron that is not hot enough. Wait for the signal (depending on the machine) so that the machine is hot enough. Now brush your iron properly with either melted butter, oil or use a cooking spray.

Step 3: Add the batter to the machine

Now it is time to bake those delicious savory Italian waffles. I use an ice cream scoop or a cookie scoop to get evenly sized waffles. Place the batter in the middle of the iron and gently close it.

Don’t worry if your batter is in the middle. It doesn’t make a difference as it will spread to the edges. How long your waffles need to become golden brown depends on your machine, so keep an eye on things.

Step 4: Let them cool

One thing that always surprises people is the fact that waffles, straight out of the machine are limp and not crunchy. Just like cookies they need a bit of time to firm up. Place them on a cooling rack and give it a few minutes and they will firm up.

Make sure to let them rest in a single layer. And that’s it! They’re delicious as they are but you can also serve them with a fried egg for instance.

Storing Italian savory waffles

Storing outside of the fridge

You can store the waffles in an airtight container outside of the fridge for 3-4 days. Reheating is easy to do in a toaster or in the oven.

Storing in the freezer

If you want to keep them longer, it helps to store them in the freezer. Make sure to wrap them individually for easier defrosting. That will make for a perfect easy snack or savory breakfast.

Want to try real Dutch waffles? Try these stroopwafels!