These Flourless Chocolate Lava Cakes are the ultimate chocolate dessert for chocolate lovers (even the gluten-free ones!).

It’s prepped in just 20 minutes and bakes up quickly thanks to individual ramekins. They also make for a really pretty presentation — perfect for Valentine’s Day or date night in!

I love serving these with Homemade Vanilla Ice Cream but this Coffee Ice Cream or this Mint Chocolate Chip Ice Cream would take it up a notch!

You can also serve with fresh strawberries and Homemade Whipped Cream.

One thing I love about these is that you can prep them ahead to bake later — simply store them in the fridge and add a few minutes to the bake time.

If you are a chocolate lover like me, try this Grandma’s Hot Fudge Sundae Cake, my Best Homemade Brownies or these Chocolate Crinkle Cookies next!

Ingredients Needed:

• Chocolate: choose good quality solid chocolate here! Dark or semisweet chocolate will work best.
• Butter: I use unsalted butter in this recipe. Salted butter will work but you may want to reduce the added salt.
• Sugar: Sugar provides a lot of the structure for our lava cakes — don’t reduce it!
• Eggs and egg yolks: eggs and egg yolks also provide a lot of the structure for our cakes. They make it rich but also add stability.
• Cocoa powder: Cocoa powder adds more rich chocolate flavor and also thickens our cake batter slightly.
• Salt: to balance out all the flavors
• Vanilla: is a must!

How to make Flourless Chocolate Lava Cakes:

Here are a few step by step photos to guide you — see the complete recipe down in the recipe card.

1. Melt butter and chocolate together. Do this over a double boiler to make sure it melts down smoothly.
2. Whisk in the sugar well
3. Add eggs, one at a time, and then add the remaining ingredients.
4. Fill ramekins and either bake or refrigerate until ready to bake.

Tips and Tricks for making Molten Lava Cakes:

Getting the center on these Molten Lava Cakes just right can be tricky! Here are my top tips to help you see success:

• Don’t mess with the recipe: the ingredients and amounts are chosen for a reason — if you mess with them, you risk not having a molten center or having a lava cake that falls apart and doesn’t come out of the pan.
• Grease well: it can be really tricky to get the lava cakes out if your ramekins aren’t greased well. Grease with butter or non-stick spray, then dust with cocoa powder for extra insurance.
• Don’t bake too long: you don’t want the cake set all the way through. Instead, look for a slightly jiggly center that is maybe a little bit glossy. The edges should appear set.
• Don’t wait too long: wait just a few minutes before turning the lava cakes out onto a plate and serve immediately. The longer you wait, the less molten your molten lava cakes will be.
• Don’t stress it! This recipe can be a bit finicky, but with practise you will do just fine. I promise if you do get a flop it will still be delicious.

Canadian Living: The Ultimate Cookbook Review

So far, I’ve made 3 recipes from The Ultimate Cookbook from Canadian Living, and they’ve all been spot on. These Flourless Chocolate Lava Cakes I’ve already made twice, and I also made the Sticky Toffee Cake and the Pineapple-Glazed Ham.

Here’s an overview of my thoughts on the book.

Things I love:

• It’s a comprehensive (read:huge) book. There is a recipe for pretty much anything you’d ever need, which I guess is why it’s called The Ultimate Cookbook.
• It includes nutritional information for all of the recipes.
• It speaks to my Canadian heart. Recipes for Butter Tarts, Nanaimo Bars, Tourtiere, Date Squares, “Canoe Paddle Doughnuts” (known to me as BeaverTails) stir up my fierce pride in the Canadian culture and its incredible culinary traditions. I can’t wait to dig into them more deeply!
• The recipes are “tested till perfect”. From my first few experiences with the recipes, I believe this to be true. Obviously I can’t speak for all of them.

Things I’d love to see:

• More photos. This is really, honestly, the only thing that stuck out to me. I understand that when you have a cookbook with 450+ recipes, to include a photo of all of them might be crazy. But I do really love to see a photo of what I’m making.

Overall?

I think this is a really solid, thorough resource to add to your kitchen library. I made my first 3 recipes in maybe the first week I had it, and I feel like it’s destined to be that book on the shelf that gets dog-eared, and stained, and passed on 30, 40, 50 years with my scribbles all over it, just as it should be.

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Flourless Chocolate Lava Cakes

A rich, decadent chocolate lava cake that’s made without flour so it’s naturally gluten free! The perfect dessert for the holidays or date night in.

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 lava cakes

Calories 435cal

Author Ashley Fehr

Ingredients

• 170 grams bittersweet or semisweet chocolate chopped
• ¼ cup butter cubed
• 1 teaspoon good vanilla extract
• 1 cup granulated sugar
• 3 large eggs
• 3 egg yolks
• 2 tablespoons unsweetened cocoa powder (sifted)
• pinch of salt
• fresh strawberries and whipped cream for serving if desired optional

US Customary – Metric

Instructions

• In a heatproof bowl over hot (not boiling) water, melt chocolate with butter, stirring until smooth. Remove chocolate mixture from heat and stir in vanilla.
• Whisk sugar into chocolate mixture. Add eggs and egg yolks, one at a time, stirring each time until combined. Stir in cocoa powder and salt.
• Grease 6 greased 6-oz (175mL) well — I like to grease with butter or non-stick spray and then dust with cocoa powder to ensure they come out easily.
• Pour batter into ramekins; place on rimmed baking sheet. (Make ahead: Cover and refrigerate for up to 24 hours; add 5 minutes to baking time.)
• Bake in 425 F (220 C) oven until edges are set and centres are slightly jiggly when tapped, about 15 minutes. Let cool for 3 minutes. Run knife around edges of cakes; turn out onto plates. Garnish with strawberries and whipped cream (if using).

Notes

*I don’t usually have vanilla beans, so I used a teaspoon of vanilla extract. I also tried halving the recipe once, and it works wonderfully and the measurements are easy to figure out! Perfect for a smaller crowd.

Nutrition

Calories: 435cal | Carbohydrates: 51g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 201mg | Sodium: 106mg | Potassium: 271mg | Fiber: 3g | Sugar: 45g | Vitamin A: 500IU | Vitamin C: 16.7mg | Calcium: 51mg | Iron: 2.8mg

Recipe photos taken by Ashleigh Scott Creative.

The post Flourless Chocolate Lava Cakes appeared first on The Recipe Rebel.

This Mint Chocolate Chip Ice Cream is a refreshing homemade ice cream. It’s rich and creamy with just the right amount of minty flavor!

Is there anything quite as refreshing as a scoop (or two, let’s be honest) of Mint Chocolate Chip Ice Cream on a hot summer day?

Well, this mint chip ice cream is sure to satisfy any craving. It’s light, yet creamy, infused with minty flavor, and loaded with chopped dark chocolate or chocolate chips.

It is my daughter’s favorite ice cream, so naturally I had to add a recipe here!

Looking for more delicious homemade ice cream recipes? Check out my Easy Homemade Ice Cream, No Churn Turtle Ice Cream or Homemade Cookes ‘n’ Cream Ice Cream with Nutella Swirl.

Ingredients Needed:

• Heavy Whipping Cream and Whole Milk: using full fat ingredients makes for a super rich and creamy ice cream.
• Granulated Sugar: you can use more or less sugar according to your tastes. Anywhere from ¾ cup-1 cup will be perfect!
• Egg Yolks: egg yolks create a custard base for the ice cream which helps stabilize it for a creamier texture. It also prevents ice crystals from forming which makes the ice cream last longer!
• Vanilla Extract: adds flavor depth and extra sweetness.
• Pure Mint Extract: use mint extract, not peppermint extract.
• Green Food Coloring: food coloring is optional, but gives the ice cream its classic mint green color.
• Chocolate: use finely chopped dark chocolate or mini chocolate chips.

How to Make Mint Chocolate Chip Ice Cream

This Mint Ice Cream recipe requires just a quick 20 minutes of hands-on time!

1. Cook the base: In a saucepan, whisk together cream, milk, sugar, and egg yolks. Place over medium heat and cook until thickened, then stir in vanilla and mint.
2. Refrigerate: Pour the mixture into a glass bowl and press a piece of plastic wrap over the top so it’s just touching the surface. Place in the fridge until completely cold.
3. Churn: Transfer the ice cream base to a chilled ice cream maker bowl, then churn for 20 minutes, adding the chocolate in the last 5 minutes.
4. Freeze: Pour the mixture into a glass loaf pan or baking dish and freeze until firm.

Mint Chip Ice Cream FAQs

Tips and Notes for Mint Ice Cream

• Chill the bowl. Before you start your ice cream, stick the bowl of your ice cream maker in the freezer. The cold bowl creates a better texture when you churn.
• When you cover the ice cream base with plastic wrap, be sure it’s just touching the surface of the liquid. This helps prevent a skin from forming on top.
• You can speed up the refrigeration chill time by sticking the mixture in the freezer instead. If you do this, be sure to stir every 10 minutes to keep it nice and smooth.
• Freeze for 4-6 hours. We want the ice cream to have time to get nice and frozen before serving.
• Storage tips: Store the ice cream in a shallow, flat container, covered with plastic wrap, and in the back of the freezer. All of this helps prevent ice crystals from forming for a creamier ice cream.
• Let it sit for 5-10 minutes before serving so it can soften just a touch.

More Minty Desserts You’ll Love

Desserts

Mint Cream Cheese Brownies

Desserts

Easy Mint Chocolate Truffles Recipe + VIDEO

Desserts

Homemade Mint Chocolate Oreos (Sandwich Cookies)

Desserts

Almost No Bake Mint Chocolate Cheesecake

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Mint Chocolate Chip Ice Cream

This Mint Chocolate Chip Ice Cream is the best refreshing dessert. It's rich and creamy with just the right amount of minty flavor!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Churning and Freezing 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 1½ cups heavy whipping cream
• 1½ cups whole milk
• ¾-1 cup granulated sugar use more or less according to your tastes
• 4 egg yolks
• 1 tablespoon vanilla extract
• 1 teaspoon pure mint extract
• green food coloring, optional
• 100 grams finely chopped dark chocolate or mini chocolate chips

US Customary – Metric

Instructions

• Freeze ice cream maker bowl according to instructions.
• Whisk together cream, milk, sugar and egg yolks in a large saucepan until smooth.
• Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding.
• Stir in vanilla and mint.
• Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
• Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
• Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency. Add chocolate in the last 5 minutes of churning or stir in at the end.
• Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
• I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.

Video

Notes

*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.

Nutrition

Calories: 361cal | Carbohydrates: 28g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 37mg | Potassium: 214mg | Fiber: 1g | Sugar: 26g | Vitamin A: 865IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 2mg

The post Mint Chocolate Chip Ice Cream appeared first on The Recipe Rebel.

This Coffee Ice Cream is rich, smooth, creamy, and has just the right amount of coffee flavor. This 6-ingredient recipe takes just 20 minutes to prep!

Does Coffee Ice Cream recipe mean I can have a scoop of ice cream in the morning instead of my cup of coffee?

Okay, maybe not. I’ll stick to my Cold Brew or Caramel Frappuccino. BUT this ice cream is so good I could eat it at any time of the day!

It’s a super simple, 6-ingredient recipe made with a vanilla ice cream base that’s infused with coffee flavor thanks to instant coffee or instant espresso powder.

I started with our favorite Homemade Vanilla Ice Cream as a base, but you could also use this Easy Homemade Ice Cream for a no cook version!

Ingredients Needed:

• Heavy Whipping Cream and Whole Milk: creates a rich and creamy base for our ice cream. The higher the fat content, the creamier the ice cream!
• Granulated Sugar: use more or less according to your tastes.
• Egg Yolks: help stabilize the ice cream so it’s smoother, creamier, and lasts longer in the freezer.
• Coffee: use instant coffee or instant espresso powder. Decaf or caffeinated will work!
• Vanilla Extract: adds flavor depth and a little extra sweetness.

How to Make Coffee Ice Cream

This recipe takes just 20 minutes to prep! Simple and delicious!

1. Cook the base: In a saucepan, whisk together cream, milk, sugar, egg yolks, and coffee. Place over medium heat and cook until thickened. Add in vanilla.
2. Chill: Transfer the mixture to a measuring cup or bowl and press a piece of plastic wrap to the surface. Refrigerate until cold.
3. Churn and add mix-ins: Place the base into an ice cream maker and churn for 20-30 minutes. If you want, at this time you could add any mix ins — nuts or chocolate shavings would be delicious!
4. Freeze: Pour the ice cream into a loaf pan or baking dish and freeze until firm.

FAQs

Tips and Notes

• Chill the bowl. A cold ice cream maker bowl makes for a better texture!
• For a richer ice cream, use 2 cups of cream and 1 cup of milk instead.
• When you cover with plastic wrap, be sure that you gently press the wrap onto the surface of the ice cream base. This prevents a skin from forming as it chills.
• Speed up the chilling process by placing the ice cream base into the freezer instead of the fridge. Be sure to stir it every 10 minutes to keep it creamy.
• Let the ice cream sit for 5-10 minutes before serving to give it a little bit of time to soften. This makes it easier to scoop and creates a creamier texture.
• For an even richer ice cream, use 2 cups of cream and 1 cup of milk as opposed to the 1:1 ratio called for in this recipe.

More Ice Cream Recipes

Desserts

Homemade Cookies ‘n’ Cream Ice Cream with Nutella Swirl

Desserts

No Bake Cookie Dough Ice Cream Cake + RECIPE VIDEO

Desserts

Easy No-Churn Coconut Cream Pie Ice Cream

Desserts

No Churn Peanut Butter Oreo Ice Cream + Recipe VIDEO

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Coffee Ice Cream

This Coffee Ice Cream is rich, smooth, creamy, and has just the right amount of coffee flavor. This 6-ingredient recipe takes just 20 minutes to prep!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Churning and Freezing 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 servings

Calories 287cal

Author Ashley Fehr

Ingredients

• 1½ cups heavy whipping cream
• 1½ cups whole milk
• ¾-1 cup granulated sugar use more or less according to your tastes
• 4 egg yolks
• 1 tablespoon instant coffee or espresso powder
• 1 tablespoon vanilla extract

US Customary – Metric

Instructions

• Freeze ice cream maker bowl according to instructions.
• Whisk together cream, milk, sugar, egg yolks and coffee in a large saucepan until smooth.
• Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding. Stir in vanilla. Taste and adjust sweetness as desired.
• Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
• Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
• Place in the ice cream maker and churn for 20-30 minutes or until a soft serve consistency.
• Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
• I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.

Video

Notes

*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.

Leftovers:

Homemade ice cream will last in an airtight container or wrapped tightly in the freezer for up to 3 months.

Tips:

• Speed up the chilling process by placing the ice cream base into the freezer instead of the fridge. Be sure to stir it every 10 minutes to keep it creamy.
• Let the ice cream sit for 5-10 minutes before serving to give it a little bit of time to soften. This makes it easier to scoop and creates a creamier texture.

 

 

Nutrition

Calories: 287cal | Carbohydrates: 23g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 153mg | Sodium: 34mg | Potassium: 146mg | Sugar: 22g | Vitamin A: 860IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

The post Coffee Ice Cream appeared first on The Recipe Rebel.

This Rocky Road Ice Cream is rich, creamy, and delicious. It’s made up of a chocolate-y base loaded with mini marshmallows, chocolate chips, and chopped walnuts or almonds.

I know a lot of us think or have thought before that making homemade ice cream is a difficult, labor intensive, and easy to mess up task. Well, this Rocky Road Ice Cream recipe is here to prove that theory wrong!

This recipe is based on my homemade Vanilla Ice Cream — which is a cooked, frozen custard. You can also follow this Easy Homemade Ice Cream recipe for a no cook version if you prefer!

This recipe takes a quick 15 minutes to prep, then all that’s left to do is chill and churn the ice cream until it’s frozen. The result is a rich chocolate ice cream base loaded up with walnuts, chocolate chips, and mini marshmallows.

The homemade version of this classic ice cream flavor will not disappoint!

Serve this ice cream as-is or make it into Ice Cream Sandwiches!

Ingredients Needed:

• Heavy Whipping Cream and Whole Milk: makes up a rich and creamy base for the ice cream.
• Granulated Sugar: use more or less according to your tastes.
• Egg Yolks: stabilizes the ice cream so it’s silkier, creamier, and lasts longer in the freezer.
• Cocoa Powder: use unsweetened cocoa powder to give the ice cream its chocolate flavor.
• Vanilla Extract: adds flavor depth and a touch of sweetness.
• Mix-ins: we’re adding in mini marshmallows, mini chocolate chips, and walnuts or almonds for those classic Rocky Road flavors and textures.

How to Make Rocky Road Ice Cream

This homemade Rocky Road Ice Cream recipe could not be easier. Just 15 minutes to prep!

1. Cook the base: In a saucepan, whisk together cream, milk, sugar, egg yolks, and cocoa until smooth. Set the pan over medium heat and cook until thickened. Stir in vanilla.
2. Chill: Transfer the mixture to a large measuring cup or bowl and gently press a piece of plastic wrap over the top. Chill in the fridge until cold.
3. Churn: Transfer the chilled mixture into a cold ice cream maker bowl and churn for 20 minutes. In the last 5 minutes, add in the mix-ins or stir in by hand.
4. Freeze: Pour the ice cream into a glass loaf pan or baking dish and freeze until firm.

Rocky Road Ice Cream FAQs

Tips and Notes

• Freeze the bowl. Before you churn the ice cream, place the bowl in the freezer to chill. The cold bowl creates a better texture.
• Use full fat ingredients. The higher the fat content, the creamier the ice cream.
• When you cover with plastic wrap, make sure it’s just touching the surface of the ice cream base. This helps prevent a skin from forming.
• You can speed up the refrigeration process by setting the ice cream base in the freezer instead. If you do this, be sure to stir every 10 minutes to keep the mixture smooth and creamy.
• Before serving, let the ice cream sit for 5-10 minutes. This allows it to soften just a bit for a creamier consistency.
• For an even richer ice cream, use 2 cups of cream and 1 cup of milk.

More Ice Cream Recipes

Desserts

No Churn Turtle Ice Cream

Desserts

Easy No Churn Cherry Cheesecake Ice Cream

Desserts

Oreo Ice Cream Cake

Desserts

No Churn Peanut Butter Oreo Ice Cream + Recipe VIDEO

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Rocky Road Ice Cream

This Rocky Road Ice Cream is rich, creamy, and delicious. It's made up of a rich, chocolate-y base loaded with mini marshmallows, chocolate chips, and chopped walnuts or almonds.

Course Dessert

Cuisine American

Cook Time 15 minutes minutes

Churning and Freezing 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8 servings

Calories 415cal

Author Ashley Fehr

Ingredients

• 1½ cups heavy whipping cream
• 1½ cups whole milk
• 1 cup granulated sugar use more or less according to your tastes
• 4 egg yolks
• ¼ cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 1 cup mini marshmallows
• ½ cup mini chocolate chips
• ½ cup chopped walnuts or almonds

US Customary – Metric

Instructions

• Freeze ice cream maker bowl according to instructions.
• Whisk together cream, milk, sugar, egg yolks, and cocoa in a large saucepan until smooth.
• Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding. Stir in vanilla. Taste and adjust sweetness as desired.
• Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
• Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
• Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency. Add the marshmallows, chocolate chips and nuts in the last 5 minutes or churning or stir in by hand.
• Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
• I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.

Video

Notes

*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.

Leftovers:

Homemade ice cream will last in an airtight container in the freezer for up to 3 months.

Tips:

• Use full fat ingredients. The higher the fat content, the creamier the ice cream.
• You can speed up the refrigeration process by setting the ice cream base in the freezer instead. If you do this, be sure to stir every 10 minutes to keep the mixture smooth and creamy.
• Before serving, let the ice cream sit for 5-10 minutes. This allows it to soften just a bit for a creamier consistency.

Nutrition

Calories: 415cal | Carbohydrates: 38g | Protein: 6g | Fat: 28g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 47mg | Potassium: 197mg | Fiber: 2g | Sugar: 33g | Vitamin A: 887IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 1mg

The post Rocky Road Ice Cream appeared first on The Recipe Rebel.

This Butter Pecan Ice Cream requires just 7 ingredients and 25 minutes! It’s rich, creamy, and loaded with brown sugar and vanilla flavor and toasty pecans!

There’s something about the soft, buttery, nuttiness of pecans that just takes desserts to the next level. We’ve got Pumpkin Caramel Pecan Naked Cake, Brown Sugar Pecan Blondies, Brown Sugar Pecan Cookies, and of course this Homemade Butter Pecan Ice Cream!

This ice cream recipe could not be simpler to make and definitely could not be more delicious.

It’s made with a rich and creamy base flavored with brown sugar and vanilla extract, then finished with toasted pecans.

It’s buttery (of course), rich, creamy, and insanely delicious!

This recipe is based off of my homemade frozen custard recipe — it’s a good place to start if you want to make your own flavors!

Ingredients Needed:

• Heavy Whipping Cream and Whole Milk: makes up a rich and creamy base for our homemade butter pecan ice cream. The higher the fat content, the creamier the ice cream will be!
• Brown Sugar: adds a warm, buttery flavor to the ice cream.
• Egg Yolks: egg yolks stabilize the ice cream which gives it a creamier texture and helps it last longer in the freezer.
• Vanilla Extract: vanilla extract is what gives the ice cream its flavor!
• Salt: cuts the sweetness and brings out other flavors.
• Pecans: chopped and toasted!

How to Make Butter Pecan Ice Cream

1. Cook the base: First, freeze the bowl of your ice cream maker according to instructions. In a large saucepan, whisk together cream, milk, sugar, and egg yolks. Place the pan onto the stove and cook over medium heat until thickened. Add in vanilla and salt.
2. Refrigerate: Transfer the mixture to a glass bowl and cover with a piece of plastic wrap so it’s just touching the surface. Chill in the fridge until completely cold.
3. Churn: Place the now chilled mixture into the cold bowl of your ice cream maker and churn for 20 minutes, adding pecans after 15 minutes or stirring in at the end.
4. Freeze: Pour the mixture into a glass loaf pan and freeze until firm.

Homemade Butter Pecan Ice Cream FAQs

Tips and Notes

• When you cover with plastic wrap, be sure that the wrap is just touching the surface of the cream mixture. This helps prevent a skin from forming.
• You can speed up the initial chilling process by placing the cream mixture into the freezer instead of the fridge. If you decide to freeze it instead, be sure to stir it every 10 minutes!
• For a richer ice cream, you can use 2 cups of cream and 1 cup of milk instead of equal parts of each.
• Toast the pecans! Toasting the nuts before adding them into the ice cream gives them a crunchier texture and brings out their buttery, nutty flavor.
• Let it sit before serving. I recommend setting the ice cream out on the counter for 5-10 minutes before scooping and serving it for a creamier texture.

More Ice Cream Recipes to Try

Desserts

No Churn Turtle Ice Cream

Desserts

Maple Ice Cream Cake

Desserts

Easy No Churn Cherry Cheesecake Ice Cream

Desserts

Caramel Praline Ice Cream Cupcakes

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Butter Pecan Ice Cream

This Butter Pecan Ice Cream requires just 7 ingredients and 25 minutes! It's rich, creamy, and loaded with brown sugar and vanilla flavor and toasty pecans!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Churning and Freezing 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 8 servings

Calories 385cal

Author Ashley Fehr

Ingredients

• 1½ cups heavy whipping cream
• 1½ cups whole milk
• ¾-1 cup brown sugar use more or less according to your tastes
• 4 egg yolks
• 1 tablespoon vanilla extract
• ¼ teaspoon salt
• 1 cup toasted, chopped pecans

US Customary – Metric

Instructions

• Freeze ice cream maker bowl according to instructions.
• Whisk cream, milk, sugar, and egg yolks in a large saucepan until smooth.
• Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding.
• Stir in vanilla and salt.
• Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
• Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
• Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency. Add pecans in the last 5 minutes of churning or stir in at the end.
• Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
• I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.

Video

Notes

*For a richer ice cream, you can use 2 cups of cream and 1 cup of milk.

Tips:

• When you cover with plastic wrap, be sure that the wrap is just touching the surface of the cream mixture. This helps prevent a skin from forming.
• You can speed up the initial chilling process by placing the cream mixture into the freezer instead of the fridge. If you decide to freeze it instead, be sure to stir it every 10 minutes!
• For a richer ice cream, you can use 2 cups of cream and 1 cup of milk instead of equal parts of each.
• Toast the pecans! Toasting the nuts before adding them into the ice cream gives them a crunchier texture and brings out their buttery, nutty flavor.
• Let it sit before serving. I recommend setting the ice cream out on the counter for 5-10 minutes before scooping and serving it for a creamier texture.

 

Storage:

Homemade Butter Pecan Ice Cream will last wrapped tightly in the freezer for up to 3 months. When you’re ready to serve, set the container out on the counter for 5-10 minutes to soften.

Nutrition

Calories: 385cal | Carbohydrates: 26g | Protein: 5g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 153mg | Sodium: 112mg | Potassium: 207mg | Fiber: 1g | Sugar: 24g | Vitamin A: 868IU | Vitamin C: 1mg | Calcium: 124mg | Iron: 1mg

The post Butter Pecan Ice Cream appeared first on The Recipe Rebel.

This Homemade Vanilla Ice Cream (frozen custard) is simple recipe made with a custard base for an even richer and creamier result! Just 20 minutes of hands-on time needed!

This Homemade Vanilla Ice Cream, also know as Frozen Custard, is a slightly richer version of my Easy Homemade Ice Cream.

Like the easy ice cream, it’s made with a base of cream, milk, sugar, and vanilla. It does include one secret ingredient, though: egg yolks!

The egg yolks in this recipe help stabilize the ice cream, which results in an even richer flavor! The fat in the egg yolks also helps prevent the formation of ice crystals, so it lasts longer too and won’t melt as quickly.

However, it does take slightly longer to make. Don’t worry though — it’s still pretty simple!

Now, both versions are delicious, so if you’re not sure which one you’ll like better, make both! It’s a fun way to know which one to make for next time…and you get to have more ice cream. WIN!

Interestingly enough, my kids prefer the other method while my husband and I prefer the custard method. Both are delicious, but it just depends on your preferences!

We love to serve them with this Strawberry Sauce, this Rhubarb Sauce or this Dulce De Leche.

Ready to move on from vanilla? Try this Butter Pecan Ice Cream or this Rocky Road Ice Cream next!

Ingredients Needed:

• Cream: heavy whipping cream is a definite must for homemade ice cream.
• Milk: whole milk will give a creamy texture. I don’t recommend using low fat milk because your ice cream will be more watery and icy.
• Granulated Sugar: you can use anywhere from ¾ cup-1 cup of sugar depending on how sweet you want your ice cream. If you prefer things less sweet, stick with the lower amount.
• Egg Yolks: using just egg yolk in homemade ice cream creates an extra rich flavor, creamier texture and a more stable ice cream.
• Vanilla Extract: use pure vanilla extract for that big flavor we all love! You can also use vanilla bean paste or real vanilla bean seeds.

How to Make Frozen Custard

1. Chill the bowl: Stick the bowl of your ice cream maker into the freezer as instructed in the manual. This usually requires 24 hours so plan ahead.
2. Combine and cook: Whisk the egg, milk, cream, and sugar together in a large saucepan until smooth. Place the saucepan over medium heat and cook until thickened. Stir in the vanilla, then taste and adjust as needed.
3. Refrigerate: Transfer the mixture to a glass dish and cover with plastic wrap. Place in the refrigerator until completely cold. Give yourself a few hours for this!
4. Churn, then freeze: Place the chilled cream mixture into the ice cream maker and churn for 20-30 minutes until it reaches soft serve consistency. Transfer to a baking dish and freeze until firm.

Ice Cream FAQs

Tips and Notes for Homemade Vanilla Ice Cream

• Just use yolks. Using just the yolks as opposed to the whole egg creates an even richer flavor and velvety smooth texture.
• When you cover the mixture with plastic wrap, lay the wrap so it’s just touching the surface of the cream. This helps prevent a skin from forming.
• Speed up the initial chilling process by placing the cream mixture in the freezer instead of the fridge. Just be sure to stir it every 10 minutes or so!
• Let it sit. Before serving, I like to set the ice cream out in the counter for 5-10 minutes to let it soften up a bit. This gives an extra creamy texture!

Ice Cream Add-In Ideas

• Candy. Add in a couple handfuls of your favorite candy! Try M&Ms, mini marshmallows, Reese’s Pieces, or chopped up pieces of any candy bar you like.
• Cookies. Mix in your favorite crushed up cookie. Try Chocolate Chip Cookies, Peanut Butter Cookies, Oatmeal Chocolate Chip Cookies, or crushed Oreos.
• Brownies. Chop up your favorite store-bought or Homemade Brownies for some chocolate-y goodness.
• Sauces. Swirl in chocolate sauce, caramel sauce, or Strawberry Sauce.
• Nuts. Add a couple handfuls of chopped up walnuts, pecans, almonds, or a swirl of your favorite nut butter.

More Ice Cream Recipes You’ll Love

Desserts

Oreo Milkshake

Desserts

Nutella and Raspberry Swirl Ice Cream Cake with Ice Cream Cone Crust

Desserts

Frozen Ice Cream Dessert Pizza (Treatzza Pizza!)

Desserts

Easy No-Churn Coconut Cream Pie Ice Cream

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Homemade Vanilla Ice Cream

This Homemade Vanilla Ice Cream is simple recipe made with a custard base for an even richer and creamier result! Just 20 minutes of hands-on time needed!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Churning and Freezing 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 6 servings

Calories 380cal

Author Ashley Fehr

Ingredients

• 1½ cups heavy whipping cream
• 1½ cups whole milk
• ¾-1 cup granulated sugar (use more or less according to your tastes)
• 4 egg yolks
• 1 tablespoon vanilla extract

US Customary – Metric

Instructions

• Freeze ice cream maker bowl according to instructions.
• Whisk all ingredients together (except for the vanilla) in a large saucepan until smooth.
• Place the pan on medium heat, and cook and whisk constantly until thickened. It will be noticeably thickened, but not thick like pudding. Stir in vanilla. Taste and adjust sweetness as desired (if you think it is too sweet, add a splash of cream).
• Pour into a large glass measuring cup or bowl and press a piece of plastic wrap to the surface to keep a skin from forming.
• Refrigerate until completely cold (you can speed this up by placing it in the freezer and stirring every 10 minutes).
• Place in the ice cream maker and churn for 20 minutes or until a soft serve consistency.
• Pour into a glass loaf pan or baking dish and freeze until firm, about 4-6 hours.
• I recommend letting sit at room temperature for 5-10 minutes before serving. Cover leftovers with plastic wrap and freeze up to 3 months.

Notes

*This recipe makes roughly 1 litre of ice cream.

**You can make this recipe without an ice cream maker! Simply pour the ice cream base into a freezer safe bowl and place in the freezer. Every 30-60 minutes, remove the bowl from the freezer and beat with an electric mixer until smooth. This breaks up the ice crystals for a smooth and creamy ice cream.

Tips:

• Just use yolks. Using just the yolks as opposed to the whole egg creates an even richer flavor and velvety smooth texture.
• When you cover the mixture with plastic wrap, lay the wrap so it’s just touching the surface of the cream. This helps prevent a skin from forming.
• Speed up the initial chilling process by placing the cream mixture in the freezer instead of the fridge. Just be sure to stir it every 10 minutes or so!
• Let it sit. Before serving, I like to set the ice cream out in the counter for 5-10 minutes to let it soften up a bit. This gives an extra creamy texture!

 

Storage:

This homemade vanilla Frozen Custard will last in an airtight container in the freezer for up to 3 months.

Nutrition

Serving: 127grams | Calories: 380cal | Carbohydrates: 30g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 204mg | Sodium: 45mg | Potassium: 165mg | Sugar: 30g | Vitamin A: 1147IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 1mg

The post Homemade Vanilla Ice Cream (frozen custard) appeared first on The Recipe Rebel.

This Crème Brûlée Recipe results in a rich, smooth, and silky custard base that’s finished off with a layer of crunchy caramelized sugar! It’s an impressive and decadent dessert that’s deceivingly easy to make!

You know those recipes that look (and taste!) like you spent forever on them, but that are actually super easy to make? Air Fryer Salmon, Baked Chicken Caprese, Chicken Gnocchi Soup,Peanut Butter Cup Cheesecake, Perfect Instant Pot Pot Roast Recipe… you get the idea.

For a long time, Crème Brûlée felt like one of those desserts you only ever get at fancy restaurants and that you definitely never attempt to make at home.

But then I decided to try making it myself…and I’m so glad I did!

This Crème Brûlée recipe could not be easier. It’s made up of just four simple ingredients, takes 10 minutes to prep, and the result is what feels like a luxurious, indulgent dessert but that’s actually just about as simple as it gets!

Just lay a tablecloth down, light a candle, dive into your creme brulee, and you’ll have yourself nearly convinced you’re dining at a fancy, five-star restaurant.

Trust me. You’re going to want a spoonful of this melt-in-your-mouth, sweet, creamy goodness!

Ingredients needed:

Believe it or not, this decadent dessert is made up of just a few pantry staples!

• Heavy Cream: stick to heavy cream for a richer, creamier, more velvety custard!
• Egg Yolks: these are what make the custard set. By using just egg yolks, we’re creating a smoother, richer flavor and softer texture.
• Granulated Sugar: you’ll use this both in the custard and for the caramelized topping.
• Vanilla Extract: gives the custard its flavor. Since this is a key component to this recipe, I definitely recommend using pure vanilla extract for the best flavor, not imitation vanilla.

How to make Crème Brûlée

• Make the custard: Heat the heavy cream over medium heat just until you see bubbles along the edge. Whisk together egg yolks, sugar, and vanilla. Once the cream is hot, add it to the egg mixture a little at a time. Whisk well between additions.
• Bake: Divide the custard mixture evenly into 7-8 ounce ramekins, then place those into a large baking dish (make sure they all sit flat) and add water. Bake at 325ºF for 30-45 minutes.
• Top and torch: Cool the baked custard to room temperature, refrigerate for 2 hours, then sprinkle each with 1 tablespoon of granulated sugar. Torch or broil until the tops are caramelized.

Crème Brûlée FAQs

Tips for making Crème Brûlée

• Use shallow ramekins. The wider, shallower ramekins not only lower the bake time, but they also increase the surface area of the top, which means you get more of that yummy sugar topping!
• Temper the eggs. Make sure you add the egg mixture to the hot cream little bits at a time. If you add it all at once, you’ll just end up with really sweet and creamy scrambled eggs.
• You’ll know the custard is done baking when the edges have set but the center is still slightly jiggly.

More easy dessert recipes to try

• Easy Tiramisu
• Nanaimo Bars
• Instant Pot Cheesecake
• Coconut Lime Tarts

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Easy Crème Brûlée recipe

This Creme Brulee Recipe results in a rich, smooth, and silky custard base that's finished off with a layer of crunchy caramelized sugar! It's an impressive and decadent dessert that's deceivingly easy to make!

Course Dessert

Cuisine American, French

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Chilling time: 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 4 servings

Calories 584cal

Author Ashley Fehr

Ingredients

• 2 cups heavy whipping cream (30-35%)
• 4 large egg yolks
• ⅓ cup granulated sugar (66 grams) ¼ if you prefer less sweet
• 1 teaspoon vanilla extract
• ¼ cup granulated sugar for topping

US Customary – Metric

Instructions

• In a small pot, heat cream over medium heat until hot but not boiling — wait until you can see small bubbles just along the edge of the pot.
• While the cream is heating, whisk together egg yolks, ⅓ cup sugar and vanilla — this is best done in a large glass measuring cup for easy pouring.
• When the cream is hot, add it to the egg yolks in small doses, whisking well after each addition.
• Divide into four 7-8oz ramekins (wider and shallower is better but any will work).
• Place filled ramekins in a large baking dish and fill the baking dish with hot water so that it comes ¾ of the way up the sides of the ramekins — be careful not to get any water into the ramekins!
• Bake at 325 degrees F for 30-45 minutes — this will depend on how deep the custard is. (Smaller ramekins, deeper custard = longer bake time) The top will appear set but underneath it will still jiggle.
• Cool to room temperature and then refrigerate for at least 2 hours until chilled. (You can wrap and refrigerate up to 3 days if you want to prep these ahead).
• Sprinkle each custard with 1 tablespoon granulated sugar and torch or broil just until caramelized. Serve immediately or chill to serve later.

Notes

Notes:

• Use shallow ramekins. The wider, shallower ramekins not only lower the bake time, but they also increase the surface area of the top, which means you get more of that yummy sugar topping!
• Temper the eggs. Make sure you add the egg mixture to the hot cream little bits at a time. If you add it all at once, you’ll just end up with really sweet and creamy scrambled eggs.
• You’ll know the custard is done baking when the edges have set but the center is still slightly jiggly.

Nutrition

Calories: 584cal | Carbohydrates: 33g | Protein: 5g | Fat: 49g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 358mg | Sodium: 54mg | Potassium: 111mg | Sugar: 29g | Vitamin A: 2009IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg

The post Crème Brûlée Recipe appeared first on The Recipe Rebel.

This German Chocolate Cake is made with rich, chocolate cake layers, coconut pecan frosting and chocolate ganache for an impressive chocolate cake that will wow your chocolate lovers!

Recipe first shared on Spend With Pennies.

Surprise!

We’re smack dab in the middle of January and I’m here with a luscious German Chocolate Cake recipe

But sometimes I struggle with getting back to routine after the holidays, and cake always helps. Especially if it’s chocolate!

I’m sharing tons of tips and tricks to make this your best German Chocolate Cake yet, including tips to make ahead and freeze, so be sure to skim through the post below to ensure success!

And if you’re a chocolate fanatic like myself, you might also enjoy my ultra popular The Best Chocolate Cheesecake Recipe, this Crockpot Hot Chocolate, or my Grandma’s Hot Fudge Sundae Cake!

What’s in a German Chocolate Cake?

This German Chocolate Cake is made up of three different components, but sometimes only the first two are used. I like to add the chocolate ganache because it adds a bit more chocolate flavor and the drizzle is fun!

1. Three layers of chocolate cake
2. Cooked coconut pecan custard frosting — the trademark of the German Chocolate Cake, and not as hard to make as you might think!
3. Chocolate ganache — just for a little extra chocolate! I like to pour it over the top cake layer before adding the rest of the frosting, because it makes fun drips and really makes it extra special.

What’s the difference between German Chocolate Cake and Chocolate Cake?

There is just one difference between other types of chocolate and “German” chocolate, and that is that German chocolate is typically a bit sweeter.

Interestingly enough, German Chocolate Cake was actually developed by an American named Samuel German, and has nothing to do with Germany. He created the type of German chocolate that was traditionally used in the recipe.

Nowadays, most German Chocolate Cake recipes are made with whatever type of chocolate you have on hand. This means it’s easy to enjoy any time of the year! (And no need for fancy imported chocolate ).

This chocolate cake recipe is one I originally adapted from Hershey’s, and it’s one of my favorites!

It’s rich and chocolatey without being overly sweet, it’s incredibly moist and it’s the perfect complement to the sweet coconut pecan frosting.

How to store German Chocolate Cake:

German chocolate cake can be left at room temperature for several hours until you serve it, but any leftovers should be stored in the refrigerator for the best results.

How to refrigerate cake:

You can store this German Chocolate Cake in the refrigerator in an airtight container for 4-5 days.

How to freeze cake:

It can also be stored in the freezer for up to 3 months — I prefer to slice it and freeze the slices in a large airtight container, that way I can pull out a slice or two when the cravings hit!

How to prep this German Chocolate Cake ahead:

If you know me at all, you know I love any recipe that can be made or prepped at least somewhat in advance.

Toddlers make life unpredictable, and I’m never guaranteed an hour or two when I really need it. With make ahead recipes, I can choose to make them when I don’t have a child hanging off my leg

I prefer to make my frosting the day I’m assembling, but cake freezes perfectly, so I’ll often bake my cake layers a few weeks before I need them, wrap them tightly in plastic wrap and they can be frozen up to 3 months.

The best part is you don’t have to thaw frozen cake to assemble! It is actually easier to frost when it’s frozen.

You can make the entire cake the day before you need it, and just store in the refrigerator. If you choose to frost the sides, you don’t even need to cover it, and the cake will actually slice more easily when chilled.

More chocolate desserts you’ll love!

• Frozen Hot Chocolate: 3 Ways
• No Bake Chocolate Cheesecake + VIDEO
• Mocha Chocolate Mug Cake Recipe + VIDEO
• Double Chocolate Chip Cookies

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German Chocolate Cake

This German Chocolate Cake is made with rich, chocolate cake layers, coconut pecan frosting and chocolate frosting for an impressive cake that will wow your chocolate lovers!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 12 slices

Calories 708.64cal

Author Ashley Fehr

Ingredients

Cake

• 2 cups granulated sugar
• 1/2 cup canola oil
• 1 cup milk
• 2 large eggs
• 1 teaspoon vanilla
• 1 3/4 cup all purpose flour fluffed and levelled
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1 cup hot coffee or water

Frosting

• 1 cup heavy cream
• 1 cup granulated sugar
• 3 egg yolks
• 1/2 cup unsalted butter
• 1 1/2 cups sweetened shredded coconut
• 1 cup finely chopped pecans
• 1 teaspoon vanilla extract

Ganache

• 100 grams dark chocolate about ¾ cup chopped
• 1/4 cup heavy cream

Instructions

Cake

• Lightly grease and flour three round 8″ cake pans, tapping firmly to remove any excess flour once coated. Set the oven to 350 degrees F.
• In a large bowl, whisk together sugar and oil until combined.
• Add milk, eggs and vanilla and whisk until smooth.
• Add flour, cocoa powder, baking soda, salt and baking powder and whisk until combined.
• Slowly stir in hot coffee until batter is smooth — it will be thin.
• Divide evenly between prepared pans and bake for 20-22 minutes, until a toothpick in the center comes out dry or with moist crumbs. Set aside to cool completely.

Frosting

• In a medium saucepan, whisk together cream, sugar and egg yolks until combined.
• Add butter, and cook over medium heat, whisking often, until thickened, about 5-10 minutes.
• Remove from heat and stir in coconut, pecans and vanilla.
• Let cool completely to room temperature (to a spreadable consistency) before frosting cooled cakes — if you need to cool quickly, pour into a clean bowl and place in the refrigerator for 20-30 minutes, stirring often.

Ganache & Assembly

• In a small pot, melt chocolate and cream together over low heat, stirring often. Set aside to cool slightly.
• Place one cake layer on a serving plate. Top with ⅓ of the coconut pecan frosting.
• Repeat with remaining two layers, spreading chocolate ganache on the top cake layer and letting set completely before topping with remaining frosting (optional: you can reverse the order, and spread remaining frosting on top cake layer, then spread and drip the ganache on top). Let chocolate cool completely before slicing.

Nutrition

Calories: 708.64cal | Carbohydrates: 79.74g | Protein: 7.61g | Fat: 42.71g | Saturated Fat: 18.16g | Cholesterol: 132.69mg | Sodium: 443.31mg | Potassium: 330.73mg | Fiber: 5.11g | Sugar: 57.51g | Vitamin A: 743.32IU | Vitamin C: 0.22mg | Calcium: 88.94mg | Iron: 3.27mg

The post German Chocolate Cake appeared first on The Recipe Rebel.

This easy Tiramisu recipe is made with a traditional mascarpone custard filling, coffee soaked ladyfingers, and a fine dusting of cocoa powder and chocolate shavings. It’s an easy no bake dessert!

Just two weeks until school starts up here again and I’m enjoying as much of summer as I can!

This includes my most recent addiction — an afternoon pick-me-up in the form of this easy Tiramisu recipe

It’s cool, creamy, make ahead deliciousness with a kick! (or you can skip the kick — more on that later )

Traditional Tiramisu has a few steps, and though it is no bake, you do need the stove for a bit.

This recipe is a little easier than most because we are heating the egg mixture in a pan and not a double boiler — do it gently and stir constantly and you will have no issues!

How to make Tiramisu:

1. Grab some ladyfingers from the store or make your own — I made my own for this recipe only because I couldn’t find any at any of our grocery stores! I used this ladyfinger recipe from Baking a Moment and they turned out great! If you are making your own, it’s best to make them a few days in advance and let them get hard and slightly stale, or make them one day in advance and leave on the counter without being covered.
2. Make your custard filling — this has to cool to room temperature before you can start assembling so it’s a good idea to make it a couple hours before you need it.
3. Whip some cream and fold it into your custard filling carefully, once it has cooled. You don’t want to add it to hot custard!
4. Layer: dunk your ladyfingers in the coffee and Kahlua mixture, turning them over a couple times to coat all sides. Place them in the pan, then top with half of the custard filling, and repeat your layers one more time.
5. Let chill for at least 6 hours to set up, then dust with unsweetened cocoa powder and top with chocolate shavings if desired just before serving.

How to make this easy Tiramisu even easier:

If you’re anything like me, you love a good shortcut.

And while I wanted to prepare a traditional custard-based Tiramisu for the downright fanatics, there are a few of us around here who just generally prefer the “much easier, still very delicious” method.

So here we are — options!

If you want to skip the egg yolks and the pots and the tempering, simply whip together:

1. 8oz/225 grams mascarpone
2. ½ cup powdered sugar
3. 1 ½ cups cream
4. 1 teaspoon vanilla

Whip it with an electric mixer on low speed, then on high speed until it’s thickened and fluffy.

Continue with the rest of the recipe as written, and you’ll have an easy no bake, no heat summer dessert recipe, and I promise most people won’t know the difference

How to make Tiramisu in advance:

Tiramisu is a great dessert for making in advance because it does require a certain amount of time to sit and chill so the flavors come together and the ladyfingers soften.

This Tiramisu recipe needs at least 6 hours to chill in the fridge before serving, but you can make it up to 2 or 3 days in advance.

It will last longer than that, so don’t worry if you have leftovers in the refrigerator. But it is best if enjoyed within the first 3 days.

Can I skip the alcohol in Tiramisu?

Absolutely!

Alcohol is traditionally added to the espresso or coffee that the ladyfingers are soaked in, but it’s an easy thing to leave out.

Simply substitute additional water, coffee or espresso for the required amount of Kahlua.

Can I skip the coffee or espresso in Tiramisu?

Sure.

I mean, technically that wouldn’t make it very tiramisu-y, but if there’s one thing we don’t do here at The Recipe Rebel it’s hard and fast rules.

If you’d like to skip the caffeine, because you can’t have it or want to enjoy it in the evening or want to serve it to children, you can easily use decaf coffee.

If you want to skip the coffee or espresso because you just hate the flavor, you can but you’ll have to obviously substitute it with some other liquid. There aren’t a lot of rules here, but you want to pick something that will go well with the rest of the recipe: chocolate milk or hot chocolate (lukewarm), almond or coconut or dairy milk, or go crazy and use something like orange juice.

Just obviously take note of how the change will affect the flavor of the entire dessert.

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Easy Tiramisu

This easy Tiramisu recipe is made with a traditional mascarpone custard filling, coffee soaked ladyfingers, and a fine dusting of cocoa powder and chocolate shavings. It’s an easy no bake dessert!

Course Dessert

Cuisine Italian

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 9

Calories 265cal

Author Ashley Fehr

Ingredients

Custard:

• 4 egg yolks
• 1/2 cup granulated sugar
• 1/2 cup whole milk
• 8 oz/225 grams mascarpone
• 1 teaspoon vanilla
• 1 cup heavy whipping cream

Tiramisu:

• 2/3 cup strong brewed coffee or espresso room temperature
• 2 tablespoons Kahlua liquor or brandy
• 18-20 ladyfinger cookies
• cocoa powder and chocolate shavings for serving as desired

Instructions

• In a medium saucepan, whisk egg yolks, sugar and milk together until combined. Place over medium heat, and cook, whisking constantly, until thickened (don’t rush — this can take 10-15 minutes).
• Remove from the heat and stir in mascarpone and vanilla. Let cool to room temperature.
• Whip cream with an electric mixer until stiff peaks form. Gently fold into the cooled custard.
• In a small bowl, combine coffee and Kahlua.
• Dip ladyfingers in coffee mixture, turning in the liquid 2 or 3 times. Place a single layer in the bottom of an 8×8″ pan.
• Cover with half of the mascarpone custard, then repeat layers one more time.
• Cover and chill for at least 6 hours before serving. Dust with cocoa powder and top with chocolate shavings before serving as desired.

Nutrition

Calories: 265cal | Carbohydrates: 27g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 173mg | Sodium: 53mg | Potassium: 71mg | Sugar: 13g | Vitamin A: 660IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 1mg

The post Easy Tiramisu appeared first on The Recipe Rebel.

Lemon lovers!

I have one of the easiest, most delicious lemon dessert recipes for you today, one that is going to be a staple here through the rest of the summer and all through the winter (because we know citrus hits its peak when the temperatures dip!).

After weeks and weeks of slaving over this Lemon Meringue Pie recipe (you guys don’t want to know how I struggled with it, but now it’s perfect and I don’t regret that!), I discovered this Lemon Icebox Pie in the Magnolia Table cookbook (this is an affiliate link), and I am obsessed.

It also seemed unfair, that I had struggled for so long over a lemon pie only to discover this gem afterwards, but they are both incredibly delicious and totally different lemon pies, both worthy of your dinner table.

I made a few changes to Joanna’s recipe, but the essence remains the same: a simple filling made of condensed milk, egg yolks and fresh lemon that is baked and chilled.

While you can freeze this Lemon Icebox Pie, it’s not a must.

It is perfectly cool and creamy out of the refrigerator, and the verdict is out on where exactly an icebox pie belongs (more on that below).

Reasons to love Lemon Icebox Pie:

Although I’m sure you’ll have many of your own reasons, here are ours:

• It’s easy to make: I use a simple 2 ingredient graham cracker crust, and the filling is so quick to whip up and bakes in no time.
• It’s perfect for making ahead, which takes the stress out of entertaining.
• You can make it your own. The recipe itself isn’t finicky, which means it can handle some adaptations and won’t get mad about it.
• Lemon. A bright burst of sunshine whenever you need it the most!

How to make Lemon Icebox Pie:

1. Start with the graham cracker crust. I made a couple changes to Joanna’s recipe like omitting the sugar, because surely with all that sweetened condensed milk it will be sweet enough! We bake it so that it firms up and doesn’t become soggy when adding the filling.
2. Zest, then juice your lemons. To get the most juice out of your lemons, give them a firm roll on the counter to release the juices before you halve them.
3. Make your filling: As long as you beat it well, there’s no reason you need to use an electric mixer. Just make sure everything is smooth before you pour it in!
4. Bake your filling just until it’s set. It may jiggle slightly, but should be pretty firm.
5. Cool, then refrigerate or freeze. The choice is yours!

So this icebox pie…. doesn’t go in the icebox?

I’ll admit, I was unsure about this at first, too.

Some people freeze it, some people refrigerate.

So I looked it up, and an “icebox” is actually traditionally more like a refrigerator than a freezer. It was a cold cupboard, cooled with ice before electric refrigerators existed.

My icebox pie? Sometimes it goes in the refrigerator, sometimes it goes in the freezer, and I think that’s the real beauty of this pie.

It’s the perfect make ahead dessert, regardless of what your schedule is. It doesn’t freeze hard, so you can eat it right out of the freezer if your in laws pop in for an unexpected visit

Variations on this lemon pie:

• Don’t have lemons? Try lime, orange or grapefruit instead of lemon!
• Opt for a chocolate crust instead of graham cracker crumbs for a unique twist.
• Top with all the fresh summer berries: blueberries, raspberries, strawberries would all be great on here!
• The sweetened condensed milk flavor in this pie really does come through, so if you prefer your pie a little more tangy and less sweet, try swapping ½ cup of sweetened condensed milk for sour cream.

What you’ll need to make this lemon icebox pie:

These are affiliate links, so if you make a purchase I get a few cents so I can keep creating recipes for you

• A 9″ pie plate is just the right size
• Joanna recommends using an electric mixer for this recipe, but honestly I don’t see any reason you couldn’t just use a whisk.
• A good lemon juicer — I love, love these ones with the measurements right on the cup!
• A lemon zester or super fine grater

More lemon dessert recipes!

• Easy Lemon Meringue Pie recipe
• Strawberry Lemonade Cake Recipe
• Easy Homemade Pink Lemonade Recipe
• Real Deal No Bake Lemon Cheesecake

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Lemon Icebox Pie

This Lemon Icebox Pie is the perfect combination of sweet and tangy, made with condensed milk, egg yolks and tons of fresh lemon, topped with sweetened whipped cream for an irresistible lemon dessert!

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 492cal

Author Ashley Fehr

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup butter melted
• 600 ml sweetened condensed milk 2 300ml cans or roughly 2 cups
• 2/3 cup freshly squeezed lemon juice about 3-4 lemons
• 3 egg yolks
• 2 teaspoons lemon zest
• 1 pinch salt

Sweetened Whipped Cream

• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F. Lightly grease a 9″ pie plate.
• In a medium bowl, stir together graham crumbs and melted butter. Press into the bottom and all the way up the sides of the prepared pie plate.
• Bake for 8 minutes or until dry and firm.
• Meanwhile, stir together the filling: condensed milk, lemon juice, egg yolks, lemon zest and salt. Whisk well for 2-3 minutes so everything is incorporated, or beat with an electric mixer on medium speed for 3 minutes.
• Pour into baked pie crust and bake at 350 degrees F for 12-15 minutes, until pie is set — it may have a slight jiggle but shouldn’t look wet.
• Remove to a wire rack to cool to room temperature before chilling in the refrigerator (at least 4 hours) or freezing.

Sweetened Whipped Cream

• Whip cream with an electric mixer on medium speed until soft peaks form.
• Add the sugar and vanilla and beat until stiff peaks form. Sweeten additionally to taste if desired.

Nutrition

Calories: 492cal | Carbohydrates: 56g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 269mg | Potassium: 356mg | Sugar: 46g | Vitamin A: 910IU | Vitamin C: 10.6mg | Calcium: 255mg | Iron: 1mg

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