Adventures of Mel

Category: Desserts

Desserts can make a person smile, and that’s why I love a good dessert. Here you’ll find loads of scrumptious dessert recipes, including cake recipes, cupcakes, cookie recipes, pies and pastries, frozen treats, and sweet snacks.

Reader favorites include this creamy no bake blueberry dessert, chocolate chip cookies, chocolate peanut butter balls (buckeye candy), and old fashioned homemade banana ice cream.

Simple and Easy Fruit Salsa Recipe With Cinnamon Chips
How to make sweet and delicious homemade fruit salsa with crispy cinnamon tortilla chips, juicy strawberries, mangos, kiwis, raspberries, apples and apricots. Simple and easy fresh fruit salsa recipe that makes a healthy snack or appetizer for summer picnics, parties and potlucks.

Summertime is almost upon us, which means I’m craving fresh salsa. Last year I made this mango peach salsa, and I liked it so much that I decided to try making my own fruit salsa recipe. I’m happy to report that this recipe has been a big hit with the whole family, including the kids!

This recipe can be served as more of a dessert with crispy cinnamon chips, or you can pair with all your favorite proteins and savory dishes. Fruit salsa is so easily customizable, and you can add or take away so many different fruits and herbs based on your own preferences. This recipe is packed full of essential vitamins and nutrients, and there’s no sugar. It makes a super healthy snack or side dish!

Ingredients & Substitutions Notes

In this recipe, I’ll show you how to make a deliciously sweet and juicy fruit salsa, and then we’ll make crispy cinnamon chips to go with it.

Fruit Salsa Recipe
- Fruit – For this recipe, I used diced Granny Smith apples, diced mangoes, diced strawberries, peeled and diced kiwis, and halved raspberries. You can add or take away fruit based on your own preferences. For best flavor and keeping qualities, I recommend using fruit that is as fresh as possible, but you can use canned fruit in a pinch. Just don’t use frozen fruit to make fruit salsa, or else you’ll create a mushy, nasty mess!
- Lemon Juice – Fresh-squeezed lemon juice is always best, but for the sake of ease, I just use bottled lemon juice from the grocery store!
- Apricot Preserves – I always like to add a little bit of apricot preserves to balance out all the different flavors, and it also helps to keep your fruit salsa fresh for longer. If you don’t have apricot preserves on hand, use peach preserves or orange marmalade instead.
- Herbs – Fresh mint makes an appealing garnish for fruit salsa.
Crispy Cinnamon Chips
- Flour Tortillas – Flour tortillas are cheap, and they make the best cinnamon chips with fruit salsa.
- Butter – I prefer salted butter, but unsalted butter will work just fine if that’s all you have on hand.
- Cinnamon & Sugar – Of course, you’ll need cinnamon and cane sugar to make your cinnamon tortilla chips!
How to Make Fruit Salsa With Cinnamon Chips

Before getting started, use a kitchen knife to dice up the apples, mangoes, strawberries and kiwis on a large cutting board. Then slice the raspberries into halves or quarters.

How to Make Fruit Salsa
1. Start by adding the diced apples and the lemon juice to a large mixing bowl, stirring to combine.
2. Add all of the remaining fruit to the large bowl, stirring again ’til well combined.
3. Next, add the apricot preserves, mixing everything together well.
Cover your salsa with plastic wrap or aluminum foil, and let it chill in the refrigerator for at least 15 minutes before serving. Now you’re ready to make homemade cinnamon crisps to go with it!

Crispy Cinnamon Chips Recipe

Before making your cinnamon chips, preheat the oven to 400ºF. Line a baking sheet with parchment paper or a reusable silicone baking mat instead.
1. First, use a fork to combine both the sugar and cinnamon together in a small mixing bowl.
2. Melt butter in the microwave for about 30 seconds, or ’til completely melted. Then use a basting brush to brush it onto both sides of the tortillas.
3. Sprinkle the buttered tortillas with the cinnamon and sugar mixture that you mixed up in the first step.
4. Use a pizza cutter or large knife to cut the cinnamon tortilla chips into triangles.
5. Place each cinnamon crisp onto a large baking sheet, and bake them at 400ºF for 3-4 minutes. Flip each chip, and let them continue to bake for another 3-4 minutes, or ’til golden brown.
6. Serve and enjoy with your new favorite salsa recipe!
What to Serve With Fruit Salsa

Not sure what to serve with your homemade fruit salsa? Here are a few ideas…
- You can pair fruit salsa with any protein, including baked chicken legs, garlic parmesan chicken skewers, pork tenderloin and pork chops.
- Fruit salsa also goes great with seafood! I’m thinking fried crappie, Instant Pot salmon, grilled fish fillets and shrimp kabobs.
- We make tacos and loaded nachos almost every week, and I always put a little salsa on mine. These shredded chicken tacos are my favorite, but you can also make fish tacos. And don’t forget about chicken fajitas!
- Serve your fruit salsa on a bed of creamy chicken enchiladas or chicken quesadillas. Your options are endless.
Expert Tips and Recipe FAQ’s

Is this fruit salsa recipe gluten free?
Yes, all of the ingredients in this recipe are naturally gluten free. That said, I always recommend checking your ingredient labels over to ensure that they are truly gluten free.

Can I make this recipe ahead of time?
Fruit salsa is best eaten fresh, but thanks to the lemon juice and apricot preserves, you can store this recipe in an airtight container in the refrigerator for up to 3 days before it will start to go bad.

How do you can fruit salsa?
Personally, I always just make this recipe fresh since it’s so quick and easy. You may can your own fruit salsa, but I would recommend using a tested canning recipe. There are lots of salsa recipes for canning out there to use. That said, you can most definitely freeze this recipe instead!

Can you freeze fruit salsa?
Yes, you can freeze any salsa. Store leftovers in an airtight container or freezer bag in the freezer for up to 2 months. Let thaw out in the refrigerator overnight before you’re ready to eat.

Recipe Variations
- This recipe makes a sweet fruit salsa, but if you like a spicy fruit salsa, try adding some jalapeños, habaneros, poblano peppers or cayenne pepper. Although they’re not really spicy, you can also add bell peppers.
- If you like onions, give diced sweet onions or just regular onions (for a little bit of kick) a try.
- Add more fruit! Think peaches, blueberries, pineapples, watermelon, cantaloupe, bananas or grapes.
- You can also add other herbs, like basil, cilantro, lavender and thyme.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Fruit Salsa

Make sweet and delicious fruit salsa with cinnamon chips. Simple & easy fresh fruit salsa recipe that makes a healthy snack or appetizer!
Kitchen Knife
Cutting Board
Large Mixing Bowl
Plastic Wrap
Baking Sheet
Parchment Paper
Small Mixing Bowl
Pizza Cutter
Fruit Salsa
2 Granny Smith Apples (diced)
2 tablespoons Lemon Juice
1 Large Mango (diced)
1 cup Strawberries (diced)
2 Kiwis (peeled and diced)
1/2 cup Raspberries (halved)
1/4 cup Apricot Preserves
Mint (for garnish)
Cinnamon Chips
5 Flour Tortillas
1/2 cup Salted Butter
4 tablespoons Cane Sugar
2 teaspoons Ground Cinnamon
How to Make Fruit Salsa
Before getting started, use a kitchen knife to dice up the apples, mangoes, strawberries and kiwis on a large cutting board. Then slice the raspberries into halves or quarters.
Add the diced apples and the lemon juice to a large mixing bowl, stirring to combine.
Add all of the remaining fruit to the large bowl, stirring again 'til well combined.
Next, add the apricot preserves, mixing everything together well.
Cover your fruit salsa with plastic wrap or aluminum foil, and let it chill in the refrigerator for at least 15 minutes before serving. Now you're ready to make homemade cinnamon crisps to go with it!
Crispy Cinnamon Chips Recipe
Before making your cinnamon chips, preheat the oven to 400ºF. Line a baking sheet with parchment paper.
First, use a fork to combine both the sugar and cinnamon together in a small mixing bowl.
Melt butter in the microwave for about 30 seconds, or 'til completely melted. Then using a basting brush to brush it onto both sides of the tortillas.
Sprinkle the buttered tortillas with the cinnamon and sugar mixture that you mixed up in the first step.
Use a pizza cutter or large knife to cut the cinnamon tortilla chips into triangles.
Place each cinnamon crisp onto a large baking sheet, and bake at 400ºF for 3-4 minutes. Flip each chip, and let them continue to bake for another 3-4 minutes, or 'til golden brown.
That's it! Serve and enjoy with your new favorite fruit salsa recipe.
How do you store fruit salsa?

You can store this recipe in an airtight container in the refrigerator for up to 3 days before it will start to bad.

Appetizer, Side Dish, Snack, Sweet Snacks
American, Side Dish, Side Dish or Appetizer, Snack
fruit salsa, fruit salsa and cinnamon chips, fruit salsa recipe, fruit salsa with cinnamon chips, salsa recipe with fruit
March 6, 2025
Easy Mini Fruit Pizza Cookies With Sugar Cookie Crust
How to make individual mini fruit pizza cookies with a sugar cookie crust and a simple cream cheese frosting. Top it off with all your favorite fruit for a quick and easy dessert that you can make in 15 minutes or less!

Once upon a time I used to make fruit pizza all the time. In fact, it used to be my oldest son’s favorite dessert, and I made it for him every year for his birthday! Anymore, he usually asks for my strawberry swirl cheesecake, but fruit pizza still remains one of my family’s all-time favorites.

Recently I decided to try making these mini fruit pizzas on sugar cookies instead of on puff pastry like I normally do. They’re so delicious, and they’re basically bite-sized so you can set out a whole platter for people to pick and choose from as they please. This recipe is so quick and easy to make, and it would be perfect for a 4th of July party!

What Is Fruit Pizza?

If you’ve never experienced the delight of a real fruit pizza, you’re missing out! This classic dessert is pretty simple, usually consisting of a pizza-shaped puff pastry crust topped with a cream cheese frosting and a pile of pretty much any fruit you can imagine. This beautiful, light and refreshing dessert is perfect for the hot summer months!

That said, this recipe is for mini fruit pizza cookies. So I’m basically baking regular sized sugar cookies and topping them off with all the fruit pizza toppings to make mini fruit pizzas. It’s like these blueberry cream cheese mini fruit tarts, but with a sugar cookie crust!

Ingredients & Substitutions Notes
- Sugar Cookie Dough – Since this is supposed to be an easy dessert, I usually just buy rolls of sugar cookie dough from the grocery store. That said, you can also make homemade sugar cookies if you’d rather! You can also make this recipe gluten free by using gluten free sugar cookie dough.
- Cream Cheese – Any full-fat cream cheese will work. If you can’t have dairy, there are plenty of dairy free cream cheese options at the store!
- Powdered Sugar – You’ll need powdered sugar to make the cream cheese frosting.
- Fruit – My go-to fruits for fruit pizza of any kind are strawberries, kiwi, blueberries and blackberries. But you can also add raspberries, sliced peaches, pineapple chunks, sliced bananas, apricots, mangoes, grapes, Mandarin oranges, pear slices or even thinly sliced apples. If you’re using canned fruit, use a colander to drain the liquid out beforehand so that it doesn’t soak into the crust and make everything soggy!
How to Make Mini Fruit Pizza Cookies

Before getting started, you’ll need to preheat your oven according to the package directions for the sugar cookie dough. If you’re making homemade sugar cookies, follow the recipe instead!

Baking the Sugar Cookies
1. Start by dividing your sugar cookie dough out onto the baking sheet.
2. Once your oven is preheated, bake the sugar cookies as instructed. Keep in mind you’ll want to bake them just a little bit longer than normal, ’til deep golden brown in color, so that they’re able to hold up to the fruit without getting soggy.
Wash and Prep the Fruit
1. While your sugar cookies are baking, wash and prep all of the fruit so that it’s ready to go; I like to soak mine for a few minutes in a solution consisting of about one part vinegar to 3 parts water in a large bowl. Just be sure to rinse the berries before moving on, or else everything will taste like vinegar! And of course I recommend patting everything dry with a tea towel or paper towel.
2. Use a small paring knife to halve the strawberries and then slice the kiwis. Set everything aside.
Assemble the Mini Fruit Pizzas
1. Once your sugar cookies have fully cooled, mix up the cream cheese and powdered sugar in a medium mixing bowl. Then spread a little bit of this cream cheese mixture onto each sugar cookie.
2. Top each fruit pizza cookie off with a heaping spoonful of the fresh fruit mixture. That’s it!
Mini fruit pizzas make the most amazing sweet snack or dessert. Top off with a dollop of homemade whipped cream, serve with a cold glass of iced tea or iced coffee, and enjoy!

Expert Tips and Recipe FAQ’s

Why is my fruit pizza soggy?
There are a few reasons why your fruit pizza can become soggy. You may not have patted the fruit dry after washing, or maybe you didn’t drain all of the liquid out of the can (if using canned fruit) before adding to the crust. It’s also possible that you underbaked the sugar cookies; you want to bake them until deep golden brown in color. Otherwise, if they’re undercooked, they’ll turn out soggy and doughy once the moisture from the fruit soaks in. Last but not least, be careful that you don’t add to much fruit to each cookie, as this can also make everything really soggy. A spoonful will do!

Can you make fruit pizza cookies ahead of time?
Yes, you can assemble your mini fruit pizzas up to one day ahead of time and then store in an airtight container in the refrigerator. If they set any longer than that, they will start to get soggy.

Can you freeze mini fruit pizza?
I don’t see a need to freeze fruit pizza, simply because it’s so quick and easy that I can always whip it up in a pinch. That said, you can freeze both the cookie dough ahead and the cream cheese frosting ahead of time in an airtight container or freezer bag. Just be sure to let them thaw out overnight in the refrigerator before making the recipe.

Recipe Variations
- Use puff pastry cups instead of sugar cookies to make fruit pizza bites instead!
- Don’t feel like making individual cookies? Just press the sugar cookie dough out into a sheet pan instead, adding your cream cheese and fruit toppings like normal.
- You don’t have to use plain sugar cookie dough. I think this recipe would be absolutely amazing using Jello sugar cookies instead!
- As I mentioned in the ingredients notes above, add other fruit! Sometime I’d like to make this recipe using the fruit mixture from my favorite tropical fruit cups recipe.
More Easy Fruit Desserts
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Mini Fruit Pizza

Make mini fruit pizza cookies with a sugar cookie crust and cream cheese frosting. Top with your favorite fruit for a quick and easy dessert!
Baking Sheet
Large Bowl
Tea Towels
Paring Knife
Medium Mixing Bowl
1 roll Sugar Cookie Dough
8 ounces Cream Cheese
1/2 cup Powdered Sugar
1 cup Strawberries (halved)
2 Kiwis (peeled & sliced)
1/2 cup Blueberries
1/2 cup Blackberries
Start by dividing your sugar cookie dough out onto the baking sheet, and bake according to package directions. You'll want to bake them just a little bit longer than normal, 'til deep golden brown in color.
While your sugar cookies are baking, wash, rinse and prep all of the fruit so that it's ready to go; I like to soak mine for a few minutes in a solution consisting of about one part vinegar to 3 parts water in a large bowl.
Once your sugar cookies have fully cooled, mix up the cream cheese and powdered sugar in a medium mixing bowl.
Then spread a little bit of this cream cheese mixture onto each sugar cookies.
Top each fruit pizza cookie off with a heaping spoonful of the fresh fruit mixture.
That's it! Serve and enjoy!
Can you make fruit pizza cookies ahead of time?

Yes, you can assemble your mini fruit pizzas up to one day ahead of time and then store in an airtight container in the refrigerator. If they set any longer than that, they will start to get soggy.

Cookies & Bars, Dessert, Dessert – Cookies, Desserts, Sweet Snacks
American, Dessert, desserts
fruit pizza cookies, fruit pizza cookies recipe, mini fruit pizza, mini fruit pizza cookies, mini fruit pizza recipe
January 17, 2025
15 Minute Hot Chocolate Cookies With Hot Chocolate Mix
How to make perfectly soft and chewy hot chocolate cookies filled with rich hot chocolate mix, melt-in-your-mouth chocolate chips and gooey marshmallow bits. This is an easy and festive holiday treat that you can make in 15 minutes or less!

It’s no secret that my kids love a good cup of hot chocolate with chocolate chips. I’ve even started keeping us stocked up on homemade hot chocolate mix so that we never run out! That’s what I use to make these hot chocolate cookies. And let me tell you, these hot chocolate mix cookies are a must-have snack or dessert for the holidays!

A lot of people are surprised to find out that you can use hot chocolate mix in baking recipes. It’s an easy, budget-friendly way to add rich, chocolaty flavor to just about any dessert, and you can use any flavor you want! Even better, most hot chocolate mix already contains some sweetener, so you won’t have to add as much to this hot chocolate cookies recipe.

Ingredients & Substitutions Notes
- All-Purpose Flour – Plain all-purpose flour makes the best hot chocolate cookies. You can also make gluten free hot chocolate mix cookies by using a quality cup for cup gluten free all-purpose flour instead. If you go this route, just be sure to check all of your other ingredient labels over to ensure that they are truly gluten free!
- Hot Chocolate Mix – I prefer homemade hot chocolate mix, but sometimes I’ll buy a big can of Swiss Miss for the sake of ease. You can buy quite a few different flavors at the grocery store, including dark chocolate, salted caramel, peppermint, pumpkin spice or even cinnamon toast crunch. Don’t be afraid to try something new!
- Unsalted Butter – This recipe calls for unsalted butter, but you can also use salted butter in a pinch. If you use salted butter, I’d recommend dropping the extra salt entirely from this recipe to account for the extra salt in the salted butter.
- Brown Sugar – Thankfully there is already some sugar added to the hot chocolate mix, so you won’t need as much. That said, I do still like to add a touch of light brown sugar to my hot chocolate cookies.
- Vanilla Extract – You can use imitation vanilla, but I highly recommend using 100% pure vanilla extract for best flavor. Once you try it, you won’t go back!
- Chocolate Chips – You can use regular chocolate chips or mini chocolate chips. You can use milk chocolate chips, semi-sweet chocolate chips, dark chocolate chips or even white chocolate chips for a decorative touch! I just use whatever I have on hand.
- Marshmallow Bits – I really like the small footprint of these marshmallow bits. They add just the right amount of rich and gooey, melt-in-your-mouth marshmallow goodness in every bite! Although it won’t be quite the same, you can also use mini marshmallows if that’s all you have on hand.
How to Make Hot Chocolate Cookies Recipe

Before getting started, preheat your oven to 350ºF. Then line a cookie sheet with parchment paper or one of these reusable silicone baking mats.

Mixing Up the Batter
1. Start by whisking together the flour, baking powder and hot chocolate mix in a medium mixing bowl.
2. In a separate large mixing bowl, cream together the butter and brown sugar ’til well combined, light and fluffy.
3. Add an egg and the vanilla extract, beating into the mixture until well combined.
4. Gradually add the dry mixture to the wet mixture, beating everything together ’til fully incorporated.
Making the Cookies
1. Now you can add your chocolate chips and marshmallow bits, stirring with a rubber spatula ’til evenly dispersed throughout the cookie dough.
2. Last but not least, use a cookie scoop or tablespoon to scoop the dough onto the baking sheet that you prepared in the first step.
How to Bake Hot Chocolate Cookies

Bake your hot chocolate cookies at 350ºF for 8-10 minutes, or ’til a toothpick inserted into the center of one of the cookies comes out clean. Use a cookie spatula to transfer them to a wire cooling rack. Once cooled, serve and enjoy with a piping hot cup of coffee or tea!

Expert Tips and Recipe FAQ’s

Can I use sugar free hot chocolate mix?
Yes, you can use sugar free hot chocolate mix. If you’re wanting to make this recipe sugar free, I’d also recommend swapping out the brown sugar with a sugar free brown sugar substitute.

Can I make this recipe ahead of time?
Yes, you can make hot chocolate cookies ahead of time. The best way to do this is to mix up your cookie dough, cover it with plastic wrap, and let it chill in the refrigerator for up to 2-3 days before dropping and baking your cookies. Some people actually prefer to chill their cookie dough ahead of time, as this can give the flour in the mixture time to “relax”, resulting in a softer, fluffier and more flavorful cookie.

Alternatively, you can also freeze your cookie dough. Mix everything up ahead of time, and then use a cookie scoop or tablespoon to drop the cookies onto a parchment paper lined baking sheet. Transfer the baking sheet to the freezer for around 30 minutes, or ’til the cookie dough balls are hard and frozen. Then move the frozen cookie dough balls to an airtight container or freezer bag and back into the freezer for up to 3 months. Whenever you’re ready to make your hot chocolate cookies, simply remove your frozen cookie dough balls from the freezer, and bake as instructed in the recipe card below, adding an extra 2-3 minutes to account for the colder starting temperature. With this method, you can whip up a batch of hot chocolate cookies in a matter of minutes!

What’s the best way to store leftover hot chocolate mix cookies?
I recommend storing leftover cookies in an airtight container at room temperature for up to 4-5 days. Add a slice of bread to the container with the cookies to keep them extra soft and moist for longer!

You can also freeze leftover hot chocolate cookies in an airtight container for up to 3 months. Warm them up for 1-2 minutes in the microwave, serve and enjoy straight from the freezer!

What Else Can I Add to Hot Chocolate Cookies?
- You can always add more candies to your hot chocolate marshmallow cookies. Think M&M Minis, Reese’s Pieces, crushed Butterfingers, crushed Snickers, peppermint baking chips, caramel bits, etc.
- If you love coffee, add a touch of mocha flavor with instant Espresso powder. It’s so good!
- I really like chopped walnuts or chopped pecans in my hot chocolate cookies. Just toss them into the cookie dough with the marshmallow bits and chocolate chips. Quick, easy and delicious!
- Still not satisfied? You can get super fancy by drizzling melted white chocolate chips over the top after baking!
More Easy Christmas Cookies Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Hot Chocolate Cookies

Soft & chewy hot chocolate cookies with hot chocolate mix and gooey marshmallow bits. Easy holiday treat you can make in 15 minutes or less!
Cookie Sheets
Parchment Paper
Whisk
Medium Mixing Bowl
Large Mixing Bowl
Rubber Spatula
Cookie Scoop
Cookie Spatula
1 1/3 cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Sea Salt
1/2 cup Hot Chocolate Mix
1/2 cup Unsalted Butter (softened)
1/2 cup Light Brown Sugar
1 Large Egg (room temperature)
1 teaspoon Vanilla Extract
1/2 cup Chocolate Chips
1/2 cup Marshmallow Bits
Before getting started, preheat your oven to 350ºF. Then line a cookie sheet with parchment paper or one of these reusable silicone baking mats.
Start by whisking together the flour, baking powder and hot chocolate mix in a medium mixing bowl.
In a separate large mixing bowl, cream together the butter and brown sugar 'til well combined, light and fluffy.
Then add an egg and the vanilla extract, beating into the mixture until well combined.
Gradually add the dry mixture to the wet mixture, beating everything together 'til fully incorporated.
Add the chocolate chips and marshmallow bits, stirring with a rubber spatula 'til evenly dispersed throughout the cookie dough.
Finally, use a cookie scoop or tablespoon to scoop the dough onto the baking sheet that you prepared in the first step.
Bake your hot chocolate cookies at 350ºF for 8-10 minutes, or 'til a toothpick inserted into the center of one of the cookies comes out clean.
Last but not least, use a cookie spatula to transfer them to a wire cooling rack. Once cooled, serve and enjoy with a piping hot cup of coffee or tea!
What’s the best way to store leftover hot chocolate mix cookies?

I recommend storing leftover cookies in an airtight container at room temperature for up to 4-5 days. You can also freeze leftover hot chocolate cookies in an airtight container for up to 3 months.

Christmas, Cookies & Bars, Dessert, Dessert – Cookies, Desserts, Holiday, Sweet Snacks
American, Christmas, Dessert, desserts
hot chocolate chocolate chip cookies, hot chocolate cookies, hot chocolate cookies recipe, hot chocolate marshmallow cookies, hot chocolate mix cookies
November 20, 2024
Easy Fruity Pebbles Treats Recipe in the Microwave
How to make perfectly crispy, soft & gooey Fruity Pebbles treats in the microwave with just 4 ingredients, including mini marshmallows and cereal. Easy no bake snack or dessert that you can make in 10 minutes or less, and it’s perfect for kids!

One of my family’s favorite no bake snacks is Rice Krispie treats. The kids love them, and they use very minimal ingredients; using this Christmas tree cookie cutter, they can even be made into Christmas tree Rice Krispie treats for the holidays! Or you can make heart-shaped Rice Krispie treats for Valentine’s Day.

Inspired by my favorite Fruity Pebbles ice cream, this time I made cereal treats with Fruity Pebbles instead of Rice Krispies. Unlike regular Rice Krispie treats, these Fruity Pebbles rice crispy treats are both colorful and flavorful, packed with sweet, fruity bursts of flavor in every bite.

Ingredients & Substitutions Notes
- Salted Butter – I highly recommend that you use a good salted butter over margarine. Salted butter will give these treats a much richer flavor and texture than margarine. However, If you need to make them dairy-free, you can substitute a dairy-free butter, like this dairy free plant butter. As with any food, just be sure to double-check all of your ingredients to ensure that they are, in fact, dairy-free.
- Vanilla Extract – I always avoid imitation vanilla, instead opting for 100% real vanilla extract. In my opinion, real vanilla is far superior in flavor.
- Mini Marshmallows – While you can use big marshmallows or jumbo marshmallows, it really is best to use mini marshmallows. They melt far more quickly and efficiently than larger marshmallows.
- Fruity Pebbles Cereal – This recipe calls for Fruity Pebbles cereal, but don’t be afraid to try other flavors. In fact, Cocoa Puffs, Cocoa Pebbles, Lucky Charms, and even Reese’s Puffs would make awesome substitutes. In fact, some people use Honey Nut Cheerios!
How to Make Fruity Pebbles Treats

Before getting started, lightly spray a 9×13 baking dish with non-stick cooking spray. Alternatively, you can also line your baking dish with parchment paper for easier cleanup.

How to Make Fruity Pebbles Rice Crispy Treats
1. Add the salted butter, vanilla extract, and mini marshmallows to a microwave-safe bowl, and heat on high in the microwave for 2 minutes, until mostly melted.
2. Stir ’til smooth.
3. Quickly stir in the Fruity Pebbles cereal.
4. Use a spatula to gently and evenly spread the mixture into the 9×13 baking dish that you greased up in the first step. Let completely cool to room temperature.
How to Serve Fruity Pebbles Treats

That’s it! Now you can cut your Fruity Pebble marshmallow treats into squares and serve. You can also cut them into different shapes with an assortment of cookie cutters instead. Sometimes I use these Christmas tree cookie cutters to cut out yummy Fruity Pebble Christmas trees!

Expert Tips and Recipe FAQ’s

Are Fruity Pebbles Rice Krispies?
Although the textures between the two are very similar, they are not the same. Fruity pebble Rice Krispie Treats are merely a sweeter, fruitier, and more colorful take on traditional Rice Krispie treats. Instead of Rice Krispies, they use Fruity Pebbles!

Why are my Fruity Pebble treats hard?
Sometimes it can be hard to tell what causes Fruity Pebble treats to be hard, but here are a few pointers to avoid that scenario… It’s best to use fresh marshmallows. Often a pack of marshmallows will become stale and hard. When this happens, it’s best to buy new. Don’t cook the mixture at too high of a heat. It’s best that you only cook until the marshmallows have melted. No more, no less. Also, don’t be tempted to add too much cereal. A mixture that is too dry becomes tough and chewy.

Why are my treats falling apart?
This is usually because the marshmallows have been overcooked; they must only be heated to the melting point. Of course, it’s also possible to use too many marshmallows. For this recipe, I recommend using about 6 cups of mini marshmallows to every 8 cups of cereal.

How do I store Fruity Pebble marshmallow treats?
Although they are best eaten the day they’re made, I recommend storing Fruity Pebbles rice crispy treats in an airtight container or plastic bag on the counter at room temperature for up to 2-3 days. Do NOT store them in the refrigerator, because that will make them hard.

Can I freeze them?
Unfortunately, fruity pebble marshmallow treats do not freeze well. Crispy treats tend to get chewy and hard when frozen.

Optional Add-Ins & Variations

Here are a few optional add-ins for your Fruity Pebbles cereal treats…
- This white buttercream frosting, or melted white chocolate chips, would be SO yummy spread or drizzled over the top of these treats.
- Add freeze-dried fruits, like strawberries or blueberries.
- Sometimes it’s fun to use different marshmallow flavors. Most grocery stores offer a wide variety of different flavors, like these fruity fun mini marshmallows. Be creative!
- Try mixing in some sprinkles or candies. Candies that come to mind include chocolate chips, butterfinger bites, or M&M’s. Heck, I kind of think candy corn would be good in these.
- As I stated previously, there are many other cereals that can be swapped out for the Fruity Pebbles in this recipe. This might include Cocoa Puffs, Cocoa Pebbles, Lucky Charms, Reese’s Puffs, and more. Just about any cereal would work.
More Easy Rice Krispie Treats Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Fruity Pebbles Treats

Make perfectly crispy, soft & gooey Fruity Pebbles treats in the microwave with just 4 ingredients. Easy no bake dessert, perfect for kids!
13×9 baking dish
microwave-safe bowl
spatula
5 tablespoons salted butter
1 teaspoon vanilla extract
6 cups mini marshmallows
8 cups Fruity Pebbles cereal
Before getting started, lightly spray a 9×13 baking dish with non-stick cooking spray. Alternatively, you can also line your baking dish with parchment paper for easier cleanup.
Add the salted butter, vanilla extract, and mini marshmallows to a microwave-safe bowl, and heat on high in the microwave for 2 minutes, until mostly melted.
Stir 'til smooth.
Quickly stir in the Fruity Pebbles cereal.
Use a spatula to gently and evenly spread the mixture into the 9×13 baking dish that you greased up in the first step. Let completely cool to room temperature.
Cut into squares and serve!
How do I store Fruity Pebble marshmallow treats?

I recommend storing Fruity Pebbles rice crispy treats in an airtight container or plastic bag on the counter at room temperature for up to 2-3 days. Do NOT store them in the refrigerator or freezer, because that will make them hard.

Cookies & Bars, Dessert, Desserts, Sweet Snacks
American, Dessert, desserts, Snack
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September 25, 2024
How to Make Homemade Apple Pie Spice Recipe From Scratch
How to make this easy homemade apple pie spice recipe from scratch in 5 minutes or less. Warm and fragrant cinnamon spice mix that stores well, so that you can always have some on hand for your favorite fall-inspired treats and desserts!

Don’t get me wrong; I love spring and summer, but the fall season has the best desserts! It’s hard to beat a good Dutch apple crumb pie during the peak apple season, and I just love this easy apple crumble. Ever since I went gluten free, I’ve been making this gluten free apple crisp recipe all the time.

Most fall desserts call for fall spices, like cinnamon, nutmeg and a few others. Instead of measuring out each individual spice for every recipe, I’ve started just using my own apple pie spice mix or sometimes this homemade pumpkin pie spice when I’m making pumpkin recipes. You can generally use one or the other as a substitute any time those autumn spices are called for!

And if you’re wondering what the main difference between apple spice and pumpkin pie spice is, pumpkin spice usually has cloves, while as apple pie spice does not. That said, you can generally substitute one for the other without making too much of a difference.

Why You’ll Love This Apple Pie Spice Recipe
- You can make this easy one-bowl recipe in 5 minutes or less, and it uses cheap and simple ingredients.
- It’s chock full of warm, comforting fall spices we all know and love. There’s just something so cozy about the sweet, aromatic smell of this apple pie spice during the fall or holiday season!
- It’s perfect for all of your favorite, fall-inspired desserts and recipes. It makes an easy apple pie spice substitute for just about any recipe that calls for a touch of autumn spice.
- This recipe makes about 5 tablespoons of apple pie spice, but you can double, triple or even quadruple it to make as big of a batch as you need!
- The best part is that this recipe is easily customizable. You can add or take out whatever spices you want! I don’t like cardamom, so I made this homemade apple pie spice mix without cardamom.
- If you have any food allergies, like a gluten or nut intolerance, you can make your apple pie spice with allergen-friendly ingredients. Unfortunately, many store bought spice companies are pretty vague when it comes to food allergens that are listed on the label, so you never really know what you’re getting.
Ingredients & Substitutions Notes
- Cinnamon – Did you know that there are different types of cinnamon? Some people like the milder flavor of a good Ceylon cinnamon, but I prefer the strong flavor of a good Saigon/Vietnamese cinnamon. It’s also cheaper at my local grocery store. Cinnamon is the main ingredient for this recipe, so it does make a difference. If you want to learn more, here’s a great guide to all of the different types of cinnamon available in most big box grocery stores.
- Nutmeg – I just use a small amount of whatever ground nutmeg I can find.
- Allspice – Although many people think that allspice is a blend of various spices, it’s actually just the ground berries from the allspice tree! It has a very unique and spicy cinnamon flavor that gives off hints of black pepper. This recipe wouldn’t be the same without it.
- Ginger – I use ground ginger for this recipe, but it’s very strong and pungent, so you’ll want to use it in sparing quantities. A little bit goes a long way.
- Other Spices – I usually keep things simple with the 4 spices already mentioned, but you can also add other ground spices to your own spice blend, like cloves, cardamom, star anise and even black pepper. Be creative!
How to Make Homemade Apple Pie Spice

This fragrant fall spice blend is so easy to make. I can usually have everything mixed up and ready to go in 5 minutes or less…
1. Start by measuring out the ground cinnamon, nutmeg, allspice, ginger and any other spices in a small mixing bowl.
2. Whisk everything together in the small bowl until well combined. That’s it!
This recipe makes a great 1:1 substitute for store bought apple pie spice. If a recipe calls for 2 teaspoons of apple pie spice, you’ll use 2 teaspoons of homemade apple pie spice! It’s pretty strong, so you shouldn’t have to use too much apple pie spice.

Expert Tips and Recipe FAQ’s

How do you store homemade apple pie spice?
I recommend storing your homemade spice blends in an airtight container or small glass jar. Whatever you use, make sure it’s sealed tight, and then store it somewhere cool, dry and out of direct sunlight in a dark place for up to 6 months. We store all of ours in a dedicated spice cabinet in the kitchen. Another great way to store them is super handy spice rack.

Can you freeze apple pie spice?
Unfortunately, apple pie spice does not freeze well. The freezing temperatures will destroy the flavor of many spices, so I really just recommend storing them at room temperature.

More Fall Recipes Using Apple Pie Spice

Here are some recipes to which you can add your own apple pie spice blend…
- This apple quickie recipe makes one of the best apple crisps I’ve ever eaten, straight out of Grandma’s recipe box.
- You can’t go wrong with apple butter. Sometimes I make apple butter in the slow cooker or even apple butter in the Instant Pot.
- A hint of apple pie spice would go great in these Bisquick cinnamon muffins, or even these caramel pear crumble muffins!
- This French toast casserole makes a quick and easy breakfast recipe that would greatly benefit some of this apple pie spice!
- Make this cooked mulled cider an annual autumn tradition!
- Looking for more breakfast recipes? Drop a pinch of apple pie spice into the batter for these apple cinnamon buttermilk pancakes. Or what about this classic cinnamon French toast?
- These cinnamon stuffed pears are practically begging for a drop of homemade apple pie spice.
- Caramel apple donut holes make the best sweet snack or dessert, and they’re great for kids.
- Last but not least, I like to add a pinch of apple pie spice to this apple bundt cake with a cream cheese frosting. It’s the best apple recipe!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Apple Pie Spice Recipe

Easy homemade apple pie spice recipe from scratch in 5 minutes or less. Warm and fragrant spice mix for all your favorite fall recipes!
Small Mixing Bowl
Whisk
1/4 cup Ground Cinnamon
2 teaspoons Ground Nutmeg
1 teaspoon Ground Allspice
1 teaspoon Ground Ginger
Start by measuring out the ground cinnamon, nutmeg, allspice, ginger and any other spices in a small mixing bowl.
Whisk everything together until well combined. That's it!
Store your homemade apple pie spice in an airtight container in a cool, dry place out of direct sunlight. It should keep for up to 6 months.
*You can double, triple or even quadruple it to make as big of a batch as you need.

Can you freeze homemade apple pie spice?

Unfortunately, apple pie spice does not freeze well. The freezing temperatures will destroy the flavor of many spices, so I only recommend storing them at room temperature.

apple recipes, Christmas, Dessert, Desserts, Fall, fall recipes, Pies & Pastries, Thanksgiving
American, Christmas, Dessert, desserts, Pie, Thanksgiving
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April 11, 2024
Easy Dutch Oven Cherry Cobbler Over the Campfire
How to make a delicious Dutch oven cherry cobbler with canned cherry pie filling and a scrumptious homemade crumble topping. Quick and easy, old-fashioned campfire cobbler recipe that the whole family will love!

We do a lot of Dutch oven cooking. I may be partial to my Dutch oven blueberry cobbler, but there’s nothing better than a bowl of cherry cobbler, fresh off the crackling fire and served with a piping hot cup of campfire coffee on a cold night camping high up in the mountains.

You don’t even have to be camping to enjoy this easy recipe. My family loves the occasional campfire, and we make tons of campfire meals and desserts right here at home. Another one of our favorites is this campfire peach cobbler.

You can also just make this recipe in the oven, or you can make my more traditional sweet and tart dark cherry cobbler instead. If you’re looking for more traditional cobblers to make at home, you’ll also love my recipe for homemade blueberry cobbler and this best ever homemade peach cobbler in a cast iron skillet.

What’s the Difference Between a Cherry Crisp and a Cherry Cobbler?

Cherry crisp and cherry cobbler have a lot of similarities, but there are a few key differences…

For one, cherry cobbler is a free-form dish, which means that there is no pie crust base. You dump the pie filling into the pan and drop globs of biscuit dough, pastry dough or even cake batter on top. It is normal for at least some of the fruit filling to be visible on top.

In contrast, cherry crisp usually has a pie crust base, which is then filled with the fruit filling. Cherry crisp also has a much fuller topping, usually covering the filling entirely. This is usually a golden brown streusel crumb topping of some sort.

There is also a big difference in texture. Cherry cobbler has a gooey, melt-in-your-mouth texture, while as cherry crisp has more of a “crisp” texture, hence the name. Both cherry cobbler and cherry crisp are best served with a scoop of vanilla ice cream!

Cherry cobbler is an old-fashioned dessert originating in the 19th century. Did you know that it’s called “cobbler” because the appearance of the sparse topping, once baked down and melted into the fruit filling, resembles the appearance of a cobblestone street? Cool name, right?!

Why You’ll Love This Dutch Oven Dessert Recipe
- Dutch oven cobblers are quick and easy to make. It usually takes 5 minutes to throw this dish together, and around 20-30 minutes to bake.
- This is a perfect Dutch oven dessert to cook over the campfire. I’ll also show you how to make it with charcoal briquettes or even right at home in the oven.
- Cherry cobbler is one of the best comfort foods that I know. There’s nothing better than a steaming hot bowl of this delicious dessert served fresh off the crackling fire.
- This recipe uses only 6 simple ingredients, so it’s lightweight and easy to pack for your next camping trip.
- Campfire cobbler is a great recipe to make ahead. Simply mix everything up the night before, pack it up and bake the next day.
- Don’t like cherries? No worries, you can use any flavor pie filling you want for this recipe!
Ingredients Notes & Substitutions

This recipe uses only 6 simple ingredients. You may even already have everything you need…
- All-Purpose Flour – I recommend using all-purpose flour for the crumble topping. You can also make this a gluten-free cherry cobbler by swapping out the regular flour for a cup for cup gluten-free all-purpose flour. Just be sure to check all of the other ingredients over to ensure that they are truly gluten-free.
- Cane Sugar – Although you can use granulated sugar, I prefer pure cane sugar.
- Sea Salt – Regular table salt works just fine, but I love the flavor of this “real” Redmond sea salt.
- Unsalted Butter – I make my cherry cobbler with softened unsalted butter, but salted butter works too. If you do use salted butter, be sure to drop the actual salt in the recipe by about 1/8 teaspoon. This makes up for the extra salt in the butter.
- Whole Milk – I highly recommend whole milk for this recipe, but you can use 2% milk or even skim milk in a pinch.
- Canned Cherry Pie Filling – You may prefer to make your own homemade cherry pie filling with fresh cherries, but for the sake of ease, I just use a can of cherry pie filling from the grocery store. Remember, you can swap this out with whatever flavor fruit pie filling you want. If you’re gluten-free, you’ll want to be sure to use a gluten-free cherry pie filling.
You can scroll down to find a full ingredients list with instructions in the recipe card below.

How to Make Dutch Oven Cherry Cobbler

Before getting started, get your campfire ready. You’ll also want to grease up a cobbler dish with nonstick cooking spray. Rather than dump the cobbler directly into the Dutch oven, I like to use foil pie plates that are then placed inside. This makes for easier cleanup, and the foil pans don’t crack when you set them down into the hot Dutch oven.

You’ll want to let your fire burn down to the hot coals with some flame here and there. Then set your Dutch oven on the coals so that it can heat up.

Alternatively, if using charcoal briquettes, you’ll need to light 30-35 total. I use a chimney starter and a splash of lighter fluid for this. Once the charcoal is hot and glowing, spread it out, and set your Dutch oven on top to give it time to preheat while you assemble your cobbler.

Last but not least, you can also bake Dutch oven cherry cobbler in the oven at home. You’ll want to preheat your oven to 375ºF with the Dutch oven inside. Let’s get started…

Mixing Up the Crumble Topping

Now it’s time to get your topping ready…
1. Start by whisking the all-purpose flour, cane sugar and salt in a medium mixing bowl ’til well-combined, and then add the softened butter and milk to the flour mixture, stirring everything together with a fork.
2. Your crumb mixture should come together into a soft, slightly sticky dough. Set aside.
Assembling Your Cherry Cobbler

Now that the crumble topping is all ready to go, let’s assemble the cobbler…
1. Go ahead and dump the cherry filling into the greased foil pan.
2. Next, crumble the prepared topping over the top of the filling. You want to leave fairly large globs of dough on top of the cherries to cook down and spread out. This forms that “cobblestone” appearance that we talked about earlier.
Finally, transfer your cobbler into the preheated Dutch oven, taking care not to burn yourself. I like to fashion an aluminum foil sling underneath the pie plate as pictured below, which allows me to drop the cobbler into the Dutch oven while holding the foil sling from above. I also use this to lift it back out later on!

How to Cook a Dutch Oven Cobbler

Now that your cherry cobbler is in the Dutch oven, put the lid back on and place it back onto the hot coals. You’ll also want to place an even, single layer of coals across the top of the lid. If you’re using charcoal briquettes, that’ll translate to 15-20 briquettes underneath the Dutch oven, and roughly 10-15 on top.

Let it “bake” for about 20-30 minutes, or ’til the crumb topping starts to turn golden brown and the filling has bubbled through. I recommend rotating the Dutch oven about 90º on the coals every 10 minutes as it bakes to promote even cooking. This Dutch oven lid lifter really helps with that.

Alternatively, if you’re just baking your cobbler at home in the oven, you’ll want to transfer your it into the pre-heated Dutch oven and bake at 375Fº for about 20-30 minutes. Again, it’s fully baked when the topping starts to turn golden brown and the filling has bubbled through.

When your cherry cobbler is done, take it off the coals or briquettes and serve while warm! You can top it off with homemade whipped cream, or you can serve it with a scoop of vanilla ice cream. It’s so sweet and delicious!

Expert Recipe Tips and FAQ’s

Can I make campfire cobbler ahead of time?
Yes, you can make any cobbler ahead of time by mixing everything up the night before for baking the next day. Go ahead and prep your cobbler, and get everything layered in your pie plate; then cover it with plastic wrap and store in the refrigerator or in an ice chest until you’re ready to bake. Once your Dutch oven is pre-heated, remove the plastic wrap from the cobbler and bake as instructed in the recipe card below.

Why is my cherry cobbler so runny?
This is likely because your pie filling lacks thickening agent, resulting in a runny cherry cobbler with a soggy topping. Canned cherry pie filling from the store should already have a thickening agent, but if you’re using a homemade cherry pie filling, you may need to add a couple tablespoons of cornstarch.

Keep in mind that an undercooked cobbler can also be runny. This is because the thickening agent within the pie filling needs to reach the boiling point order to activate and subsequently thicken the filling. So cherry cobbler can also get runny if it’s undercooked.

How do you store cherry cobbler?
Once fully cooled, leftover cherry cobbler should be stored in an airtight container in the refrigerator or in an ice chest. Kept this way, it should last up to 4-5 days.

You can reheat your cherry cobbler similarly to how you baked it in the Dutch oven, or you can reheat it ’til warm in an oven-safe dish in the oven at 350ºF. Don’t ever reheat fruit-based cobblers in the microwave, as it will make them soggy.

Can you freeze cherry cobbler?
You can also freeze cherry cobbler in an airtight container or freezer bag for up to 3 months. You probably don’t have a freezer available to you if you’re making this over the campfire, but it’s a good option if you’re making it at home.

To thaw your frozen cobbler, simply let it thaw in the refrigerator or in an ice chest overnight, and then warm it up similarly to how you baked it in the Dutch oven or in an oven-safe dish in the oven at 350ºF.

Dutch Oven Cobbler Variations

Looking for ways to switch up the recipe? Here are some ideas that come to mind…
- Remember that you can swap the pie filling to whichever flavor pie filling you want. You could use strawberry pie filling, blueberry pie filling, blackberry pie filling, peach pie filling or even apple pie filling.
- Many people like to add lemon-lime soda to their cobblers!
- If you like a little spice, try adding a pinch of cinnamon and nutmeg to the pie filling before layering it in your cobbler dish.
- Try adding a homemade yellow cake mix batter or even a homemade biscuit mix topping to your cherry cobbler!
More Campfire Dessert Recipes

If you’re looking for more great recipes, here are some more of my favorite desserts to cook over the campfire…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Dutch Oven Cherry Cobbler

Dutch oven cherry cobbler with canned cherries and a homemade crumble topping. Easy campfire cobbler recipe that the whole family will love!
9 Inch Round Foil Pan
6 Quart Cast Iron Dutch Oven
Whisk
Medium Mixing Bowl
Aluminum Foil
1 cup all-purpose flour*
2 tablespoons cane sugar
1/4 teaspoon sea salt
6 tablespoons unsalted butter (softened)
2 tablespoons whole milk
21 ounces cherry pie filling
Prepping the Campfire
Before getting started, get your campfire ready. You'll want to let the fire burn down to the hot coals with some flame here and there. If you're using charcoal briquettes instead, you'll need to light around 30-35 total, preferably using a chimney starter and splash of lighter fluid.
Set your Dutch oven on the hot coals or briquettes so that it has time to preheat.
Also go ahead and grease up your foil pie plates with nonstick cooking spray.
Mixing Up the Crumble Topping
Start by whisking the all-purpose flour, cane sugar and salt in a medium mixing bowl 'til well-combined.
Then add the softened butter and milk to the flour mixture, stirring everything together with a fork. It should come together into a soft, slightly sticky dough.
Assembling the Cherry Cobbler
Dump the cherry pie filling into the greased foil pan.
Next, crumble the crumble topping over the cherry filling.
Finally, transfer your cobbler into the preheated Dutch oven, taking care not to burn yourself. I like to fashion an aluminum foil sling underneath the pie plate, which allows me to drop the cobbler into the Dutch oven while holding the sling from above. I also use this to lift it back out later on!
How to Cook Dutch Oven Cobbler
Now that your cherry cobbler is in the Dutch oven, put the lid back on and place it back onto the hot coals or charcoal briquettes. You'll also want to place an even, single layer of coals or briquettes across the top of the lid.
Let it "bake" for about 20-30 minutes, or 'til the crumb topping starts to turn golden brown and the filling has bubbled through. I recommend rotating the Dutch oven about 90º on the coals every 10 minutes as it bakes to promote even cooking.
When your cherry cobbler is done, take it off the coals and serve while warm!
*You can also make this a gluten-free cherry cobbler by swapping out the regular flour for a cup for cup gluten-free all-purpose flour. If you go this route, be sure to check all of the other ingredients, including the pie filling, to ensure that they are truly gluten-free.

How to Bake Cherry Cobbler at Home

You’ll follow the same basic instructions. Instead you’ll just pre-heat the oven to 375°F with the Dutch oven inside. With a foil sling, place the foil pan down in the Dutch oven, put the lid on, and place it in the oven to bake for 20-30 minutes. Oven times may vary.

Again, when the cobbler is done, the crumble topping will have changed to a deep golden brown color. Take it out of the oven and serve it while warm.

How do you store cherry cobbler?

Once fully cooled, leftover cherry cobbler should be stored in an airtight container in the refrigerator or in an ice chest. Kept this way, it should last up to 4-5 days.

You can reheat your cherry cobbler similarly to how you baked it in the Dutch oven, or you can reheat it ’til warm in an oven-safe dish in the oven at 350ºF. Don’t ever reheat fruit-based cobblers in the microwave, as it will make them soggy.

Can you freeze cherry cobbler?

You can also freeze cherry cobbler in an airtight container or freezer bag for up to 3 months. You probably don’t have a freezer available to you if you’re making this over the campfire, but it’s a good option if you’re making it at home.

To thaw your frozen cobbler, simply let it thaw in the refrigerator or in an ice chest overnight, and then warm it up similarly to how you baked it in the Dutch oven or in an oven-safe dish in the oven at 350ºF.

Camping Recipes, Dessert, Desserts, Pies & Pastries
American
campfire cobbler, dutch oven campfire cobbler, dutch oven cherry cobbler, dutch oven desserts, dutch oven desserts camping
January 15, 2024
Red White and Blue Patriotic 4th of July Cupcakes
Make festive red, white, and blue 4th of July cupcakes, easy to decorate for a patriotic party or celebration. Fluffy cupcakes with buttercream frosting are fun for all ages, and delicious too!

Whether you’re hosting a July 4th celebration this Independence Day, or want to celebrate your favorite veteran, patriotic cupcakes, like my favorite red, white, and blue poke cake, are an easy way to do just that.

With red, white, and blue cupcakes, a little buttercream frosting, and maybe some sprinkles or tiny American flags, you’ve got the makings of a very easy patriotic red, white, and blue dessert your party guests will love.

Ingredients and Substitutions Notes:

Before you make these fourth of July cupcakes, you’ll need to gather just a few simple ingredients…
- White Cake Mix – Box cake mix just makes the entire process easier. If you want to make homemade cupcakes, you can always make gluten-free vanilla cupcakes, though you may want to swap whole eggs for egg whites, so your cupcakes are not as yellow. Also, if you want to make gluten-free 4th of July cupcakes, use a gluten-free cake mix (and check your other ingredients, as well, to make sure everything is indeed gluten-free).
- Egg Whites – While you can use whole eggs, using just egg whites will help ensure your cake is white and not yellow; egg whites also give a very fluffy texture to cake and cupcakes. Since we’re coloring the batter, we want to start with white cake batter if at all possible. If needed, use an egg separator to separate the yolks from the whites; and make sure eggs are room temperature.
- Buttermilk – If you don’t have buttermilk on hand, my momma taught me this trick to make buttermilk or soured milk, and it works just fine for these cookies. You’ll need white vinegar and milk, about a tablespoon of vinegar for every cup of milk. This recipe calls for 1 cup buttermilk, so you’d need to add about 1 tablespoon of white vinegar to the milk to sour it. Step 1: To make sure you have the right amount of liquid, add the vinegar into a liquid measuring cup first. Step 2: Then add the milk to the desired level or measurement. Step 3: Stir it and let sit for 5 to 10 minutes. And that’s it! Before you know it, your milk will be perfectly soured just like buttermilk.
- Butter – I just use salted butter we make from our Guernsey cows. Now, you can sub canola oil using a 1:1 ratio; but in my experience, good ole butter makes a much better cake.
- Red Gel Food Coloring and Blue Gel Food Coloring – The reason I recommend gel food coloring is because you’ll get a much brighter color than you will with liquid food coloring. You’ll want a bright red food coloring and a royal blue color.
- Buttercream Frosting – You can either buy this at the store, or make it homemade. For homemade buttercream, you’ll need butter, vanilla extract, almond extract, heavy whipping cream, and powdered sugar.
- Sprinkles and Decorations – Patriotic red, white, and blue sprinkles are always fun to add; and of course, don’t forget tiny American flag cupcake toppers.
You’ll also need a few supplies for making July 4th cupcakes…
- Cupcake Liners – use 4th of July cupcake liners or festive patriotic cupcake liners in a cupcake pan.
- Disposable Decorator Bags – If you don’t want to purchase pastry bags, you can always snip the corner off a gallon-size Ziploc bag, and use separate bags for both the batter and the frosting.
- Cake Tip – While the type of decorating tip depends on what kind of swirl you want with your icing, I recommend Wilton Tip 2A for a smooth swirl, and Tip 2D or Tip 1M for a more flower or star shaped swirl.
How to Make 4th of July Cupcakes

Before you begin to mix the batter for these easy 4th of July cupcakes, pre-heat your oven to 350° F, and add 4th of July cupcake liners to muffin tins. This recipe will make anywhere from 18-24 cupcakes.

Mix the Cupcake Batter
1. Add the cake mix, egg whites, buttermilk, and softened butter to a large bowl.
2. Mix everything together using an electric mixer, ’til the batter is completely smooth.
3. Divide batter into 3 small bowls (you should have about 1 1/4 cups of batter in each bowl; then add red coloring to one bowl of batter, and blue coloring to another bowl of batter, leaving one bowl with white batter.
4. Transfer the cake batter to disposable decorator bags to make it easier to fill the cupcake liners.
5. Squeeze equal amounts of each color of batter into the cupcake liners in each muffin cup. Tip: It’s easier if you have another person helping you squeeze the batter at the same time into the liners.
6. Bake the cupcakes at 350° F for about 12-14 minutes, or until a toothpick inserted in the center comes out clean. Then cool completely on a wire rack.
Make Buttercream Frosting

Again, you can buy frosting already made, or you can make it homemade.
1. In a large mixing bowl, mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.
2. Add in the powdered sugar, mixing everything together for 2-3 minutes, or ’til the frosting is smooth.
How to Decorate Patriotic Cupcakes
1. Using a piping bag, pipe the frosting onto the top of each cupcake. Wilton has a great tutorial on how to pipe a cupcake swirl.
2. Add sprinkles on top of the frosting.
3. Then if you want, stick a tiny flag topper in the top of each cupcake.
And that’s it! You’ve got the best 4th of July cupcakes around!

Expert Tips and Recipe FAQ’s

Can you make these cupcakes in advance?
While you can make the cupcakes a day in advance, I don’t recommend making the frosting ’til the day you plan to decorate the cupcakes and serve them.

How should leftover cupcakes be stored?
Since these cupcakes do have a buttercream frosting, you need to store them in an airtight container in the refrigerator.

Can you freeze 4th of July cupcakes?
Cupcakes, yes, you can freeze the cupcakes. Frosting, no, I wouldn’t freeze the frosting, because it will likely change the texture of the frosting to do so.

How do I transport these cupcakes to the party?
I recommend using a cupcake carrier. This is the easiest way to get these festive treats from your kitchen to any patriotic holiday celebration.

Let’s Talk Recipe Variations

Oh the fun you can have swapping out colors for different occasions! These cupcakes are easy to switch up for any occasion or celebration, not just Independence Day, Memorial Day, or Veterans Day. Here are a few ideas…
- Christmas – Use red and green instead of red and blue when coloring the batter.
- Valentine’s Day – Use red, pink, and white batter.
- St. Patrick’s Day – Use rainbow colors. Just separate the batter into smaller amounts, and use more colors.
- Easter – Use soft pastels, like sunshine yellow, mint green, robin egg blue, pink, etc.
- Graduation – Use school colors!
- Sports Teams – Use your favorite sports team’s colors!
- Halloween – Use black, purple, green, and orange.
- Baby Showers – Now these might be especially fun for a gender reveal party, but use pink or blue!
- Use cream cheese frosting instead of buttercream.
- Another fun idea… Make mini cupcakes instead of regular sized cupcakes.
More 4th of July Recipes
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Patriotic 4th of July Cupcakes

Make festive red, white, and blue 4th of July cupcakes, easy to decorate for a patriotic party or celebration. Fun and delicious!
Mixer
Egg Separator
Muffin Tin
4th of July Cupcake Liners
Decorator Bags
American Flag Cupcake Toppers
Cupcakes:
15.25 ounces white cake mix
4 large egg whites (room temperature)
1 cup buttermilk
1/3 cup salted butter (softened)
1/4 teaspoon red gel food coloring (*)
1/4 teaspoon blue gel food coloring (*)
Buttercream Frosting:
1 cup salted butter (softened)
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons heavy whipping cream
4 cups powdered sugar
Decorations:
1/2 cup patriotic sprinkles (and tiny flag toppers)
Cupcakes:
Pre-heat your oven to 350° F, and add patriotic cupcake liners to muffin tins.
Add the cake mix, egg whites, buttermilk, and softened butter to a large bowl.
Mix everything together, 'til the batter is completely smooth.
Divide the batter into 3 small bowls (you should have about 1 1/4 cups of batter in each bowl; then add red coloring to one bowl of batter, and blue coloring to another bowl of batter, leaving one bowl with white batter.
Transfer the cake batter to disposable decorator bags* to make it easier to fill the cupcake liners.
Squeeze equal amounts of each color of batter into the cupcake liners.*
Bake the cupcakes at 350° F for about 12-14 minutes, or until a toothpick inserted in the center comes out clean. Then cool completely on a wire rack.
Buttercream Frosting:
In a large bowl, mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.
Add in the powdered sugar, mixing everything together for 2-3 minutes, or 'til the frosting is smooth.
Decorate Patriotic Cupcakes:
Pipe the frosting onto the top of each cupcake.
Add sprinkles on top of the frosting.
Then if you want, stick a tiny flag topper in the top of each cupcake.
*Gel Food Coloring – You may need less than 1/4 teaspoon. Start with less, and work your way up.

*Disposable Decorator Bags – If you don’t want to purchase decorator bags, you can always snip the corner off a gallon-size Ziploc bag, and use separate bags for both the batter and the frosting. You really don’t even need to buy cake tips… Just squeeze the frosting out the tip of the bag and swirl.

*Tip: It’s easier if you have another person helping you squeeze the batter at the same time into the liners.

How should leftover cupcakes be stored?
Since these cupcakes do have buttercream frosting, you need to store them in an airtight container in the refrigerator.

Desserts
American
4th of July cupcakes, Fourth of July cupcakes, July 4th cupcakes, patriotic cupcakes, red white and blue cupcakes
November 29, 2023
Fruity Pebbles Ice Cream
Learn how to make homemade Fruity Pebbles ice cream, infused with a rainbow of flavors. Easy cereal milk ice cream recipe you can make to eat in 30 minutes. It’s colorful, creamy, and oh so delicious!

Fruity Pebbles has long been one of my favorite cereals, ever since I was a kid. It was a rare treat, so that made it that much more special when we actually had a box in the cabinet.

I love the crunchy, fruity flavor of this cereal; and I do have to say, it makes some rather delicious cereal milk at the end of a bowl too.

I’ve made other Fruity Pebbles treats in the past, like these Fruity Pebble Christmas trees. And now I’m excited to share this Fruity Pebble ice cream with you, with my raw milk vanilla ice cream as the base.

Why You’re Going to Love This Ice Cream Recipe

There are a few reasons to love this Fruity Pebbles ice cream recipe…
- It’s super easy to make and takes less than 30 minutes ’til you can actually eat the ice cream soft serve.
- Color! This ice cream is so colorful; in fact, it’s a rainbow of colors!
- You’ll use simple ingredients, so there’s no sweetened condensed milk and no eggs. Just milk, sugar, cream, and a few more ingredients to really infuse all the flavors.
- You can eat it in a bowl or eat it on a cone.
- This cereal milk ice cream tastes exactly like the yummy sweet cereal milk you’re left with at the end of a bowl of Fruity Pebbles.
- There will be leftovers. Unless you’re feeding a crowd, you’ll have plenty left over. I have a family of 5, and I actually make one batch of this to last a few days. Sometimes during the hotter months it goes a lot quicker; but we always have leftovers to store in the freezer and enjoy through the week.
Ingredients and Substitutions Notes

Gather the handful of ingredients it takes to make this ice cream…
- Whole Milk – While you can use 2% or skim milk, your ice cream won’t be quite as creamy as if you use whole milk.
- Cane Sugar – While I prefer to use organic cane sugar, you can also use granulated sugar.
- Sea Salt – This right here is an ingredient you definitely want to include; don’t leave it out. Without the salt, you won’t get near as good a flavor.
- Fruity Pebbles Cereal – You’ll need almost 2 cups of this wonderfully crunchy cereal. We’ll talk about more cereal alternatives further below.
- Heavy Cream
- Orange Zest – I prefer to use orange zest because it gives a stronger orange flavor than juice, and it pairs really well with the fruity flavors in the cereal. You can also add lemon zest if desired.
- Vanilla Extract – Again, this just helps give that flavor a kick.
How to Make Fruity Pebbles Ice Cream

Before you start to mix this up, be sure you’ve pre-frozen the ice cream canister that goes with your ice cream maker; if you don’t, your ice cream won’t freeze.

I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it’s always frozen and ready to go. (Oh, how I wish Cuisinart would make a lid for our ice cream canisters, don’t you? It’s my one wish for this ice cream maker.)
How to Mix It and Freeze It

In a large mixing bowl, combine the whole milk, sugar, and salt ’til the sugar and salt dissolve, about 1-2 minutes.

Add the Fruity Pebbles to the mixture, and blend ’til combined.

Whisk in the heavy cream, orange zest, and vanilla extract, mixing well.

Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.

Then place the cover on top, and let it mix ’til it thickens, about 20-25 minutes.

When the ice cream has a soft, creamy texture, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
Expert Tips and Recipe FAQ’s

Do you have to leave whole cereal pieces in the mixture?
No, you don’t. If you don’t like the soggy cereal texture, you can either let the cereal infuse into the milk for at least an hour before mixing up the ice cream, then strain it out; or you can crush the cereal into smaller bits and mix that into the ice cream. If it were me, I’d crush the cereal and still let it infuse into the ice cream as it mixes.

Can you use another cereal besides Fruity Pebbles?
Of course! You can make Cocoa Pebbles ice cream. You could also use another other cereal you like, for example, Fruit Loops, Crunch Berries, Cinnamon Toast Crunch, and more. The sky’s the limit!

How do you store cereal milk ice cream?
Store it in an airtight container in the freezer; it needs to be airtight so it doesn’t get freezer burn. It should last up to 2 weeks. I use these super cool ice cream containers, and I have 2 of them, so I can always have 1-2 containers of ice cream in the freezer for the kids. They work great, and they’re easy to wash too. You can find more options in my guide filled with ice cream accessories and tools.

Recipe Variations

Gosh, there are so many things you can add or change about this recipe to switch it up…
- Swirl in a fruity sauce, like strawberry sauce or raspberry sauce.
- Swap out cereals, like we talked about above in the FAQ’s. You can use Fruit Loops, Crunch Berries, Cinnamon Toast Crunch, and more. The sky’s the limit!
- Add mini marshmallows toward the end of the churning/freezing process, or add marshmallow fluff into the mixture to give it even more flavor, sweetness, and texture.
- Add in chunked or chopped fruit, like strawberries, cherries, or blueberries toward the end of the churn process, probably the last 5 minutes.
- Make a sundae with syrup and sprinkles (or more cereal sprinkled) on top. Better yet, sandwich this ice cream between sugar cookies or brownies and enjoy a refreshing ice cream sandwich.
More Ice Cream Recipes

If you love this recipe, you’re going to love these flavors too…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Fruity Pebbles Ice Cream

How to make homemade Fruity Pebbles ice cream with a rainbow of flavors. Easy cereal milk ice cream recipe you can make to eat in 30 minutes.
Large Mixing Bowl
Ice Cream Maker
Ice Cream Container with Lid
Ice Cream Scoop
1 1/4 cups whole milk
1 1/8 cups cane sugar
1 teaspoon sea salt
1 3/4 cups Fruity Pebbles cereal
3 cups heavy cream
2 teaspoons orange zest
1 1/2 tablespoon vanilla extract
Before you start to mix this up, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
In a large mixing bowl, combine the whole milk, sugar, and salt 'til the sugar and salt dissolve, about 1-2 minutes.
Add the Fruity Pebbles to the mixture, and blend 'til combined.
Whisk in the heavy cream, orange zest, and vanilla extract, mixing well.
Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
When your Fruity Pebble ice cream has a soft, creamy texture, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
*If you don’t like the soggy cereal texture, you can either let the cereal infuse into the milk for at least an hour before mixing up the ice cream, then strain it out; or you can crush the cereal into smaller bits and mix that into the ice cream. If it were me, I’d crush the cereal and still let it infuse into the ice cream as it mixes.

Store this ice cream in an airtight container in the freezer; it needs to be airtight so it doesn’t get freezer burn. It should last up to 2 weeks.

Dessert
American
cereal milk ice cream, fruity pebble ice cream, fruity pebbles ice cream, fruity pebbles ice cream recipe
August 10, 2023
Old-Fashioned Homemade Chocolate Ice Cream
Learn how to make the best old-fashioned homemade chocolate ice cream (no eggs) recipe. This is an easy, machine churned recipe filled with delicious chocolaty flavor, just like the chocolate ice cream you remember as a kid, only better.

While I love a good chocolate custard with eggs (like the kind Culver’s makes), since going on A2 dairy, I’ve learned how to make a ton of different ice cream flavors, raw milk chocolate ice cream being one of them, along with butterfinger ice cream, raw milk ice cream, Fruity Pebbles ice cream, and mint Oreo ice cream.

Chocolate ice cream no eggs is easy to make, and it takes me back to that good, old-fashioned chocolate flavor chocolate ice cream used to have. It’s so, so good!

Why You’re Going to Love It Too
- Like I said, it’s really easy to make with only 7 ingredients needed, most of which you likely have in your pantry.
- You can eat it soft serve or firm enough to put in a cone.
- It’s got that good, old-fashioned chocolate flavor, thanks to good cocoa powder.
- It’s a quick dessert recipe you can make in 30 minutes or less.
- There will be leftovers. Unless you’re feeding a crowd, you’ll have plenty left over. I have a family of 5, and I actually make one batch of this to last a few days. Sometimes during the hotter months it goes a lot quicker; but we always have leftovers to store in the freezer and enjoy through the week.
- You don’t just have to make it into ice cream. If you have a popsicle mold, you can pour the churned, soft serve ice cream into that mold and make homemade fudge bars.
Ingredients and Substitutions Notes:

What’s in this homemade chocolate ice cream no eggs version? Actually, the ingredients are really quite simple…
- Unsweetened Cocoa Powder – I like to use Hershey’s cocoa powder, mainly because I like the flavor and because it’s labeled gluten-free. You can also use a Dutch process cocoa powder, or even dark cocoa powder to make dark chocolate ice cream.
- Cane Sugar – You can also use granulated sugar.
- Light Brown Sugar – This just adds to that good, old-fashioned chocolate flavor.
- Whole Milk – While I like to use raw milk, you can use store bought milk too. You can use whole milk, 2% milk, or 1% milk. I do, however, recommend sticking with whole milk, because it will make your ice cream more creamy.
- Heavy Cream – Again, while I use cream I skim off our milk, you can buy heavy whipping cream at the store and substitute that if needed. You could probably also use half-and-half, but just keep in mind, your ice cream won’t be as creamy as it will with heavy cream.
- Vanilla Extract – My favorite vanilla is this Mexican vanilla. It has superior flavor and makes everything I use it in absolutely delicious.
- Sea Salt – While you can use regular table salt, I love the flavor and the “real” of Redmond Sea Salt.
How to Make Old-Fashioned Homemade Chocolate Ice Cream

Before you start to mix this up, be sure to pre-freeze the ice cream canister that goes with your ice cream maker; if you don’t, your ice cream won’t freeze.

I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it’s always frozen and ready to go. (Oh, how I wish Cuisinart would make a lid for our ice cream canisters, don’t you? It’s my one wish for this ice cream maker.)
How to Mix It and Freeze It
1. In a large mixing bowl, whisk together the cocoa powder, sugar, brown sugar, and salt.
2. Whisk in the whole milk, mixing ’til the sugars and cocoa powder dissolve, about 1-2 minutes. (This step is important; I usually recommend extra whisking, just to make sure your ice cream isn’t grainy. You want all of the sugars and cocoa powder to dissolve in the milk.)
3. Whisk in the cream and vanilla extract.
4. Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
5. Then place the cover on top, and let it mix ’til it thickens, about 20-25 minutes.
6. When the ice cream has a soft, creamy texture, it’s ready. Turn off the machine, and scoop the soft-serve chocolate ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
How to Serve Chocolate Ice Cream

You can serve eggless chocolate ice cream in a bowl or on a cone. If serving on a cone, I definitely recommend putting it in the freezer to firm up more, so then you can get actual scoops to put on the ice cream cone.

Here are a few more ideas…
- Serve it with toppings, like butterscotch syrup, caramel syrup, strawberry syrup, etc.
- Crumble crushed cookies or candies on top.
- Put a scoop of chocolate ice cream on a warm chocolate chip cookie.
- Make gluten-free ice cream sandwiches with a chocolate ice cream filling instead of vanilla.
- Top scoops of ice cream with whipped cream and sprinkles, or marshmallow fluff and sprinkles.
Expert Tips and Recipe FAQ’s

My expert tips would be to, again, make sure you freeze the ice cream canister beforehand.

Why is my homemade chocolate ice cream grainy?
This is where whisking those ingredients together comes in and why it’s so important. When you’re mixing up the ice cream, I recommend extra whisking, just to make sure all the cocoa powder and sugars dissolve in the milk. If not dissolved, this will make your ice cream grainy.

Should homemade ice cream be so soft?
When it first comes out of the churn, yes, it will be soft. However, if you put it in the freezer, it will firm up, so much so, you’ll be able to scoop the ice cream into a bowl or cone.

How should I store leftover ice cream?
Of course, you’ll need to store it in the freezer. But as far as containers, I found these super cool ice cream containers online, and I have 2 of them, so I can always have 1-2 containers of ice cream in the freezer for the kids. They work great, and they’re easy to wash too. You can find more options in my guide filled with ice cream accessories and tools.

How long will homemade ice cream last in the freezer?
I’ve found that it’ll generally last about 3-4 weeks, as long as it’s stored in an airtight container where it won’t get freezer burn.

Do I need an ice cream maker to make this recipe?
Yes, you really do. I recommend the one I have, which is this ice cream maker. It’s easy to use, and it makes 2 quarts (1/2 gallon) of ice cream at a time.

Variations and Mix-Ins to Try with This Recipe

With this chocolate ice cream recipe with no eggs base, you can do a number of different things to change it up…
- Add a little coffee kick with a teaspoon or so of espresso powder. My sister ran out of cocoa powder and added a bit of this to hers, and she said you couldn’t even tell it had coffee in it.
- Add a teaspoon of peppermint extract to make mint chocolate ice cream. You could even chop up some leftover chocolate mint candies to add to the mixture in the last 5 minutes of churning.
- Make it Rocky Road instead of chocolate. In the last 5 minutes of churning, just add a handful of mini marshmallows and nuts and let it all mix together.
- Swirl marshmallow cream into the mixture at the last minute to make chocolate marshmallow swirl ice cream.
More Homemade Ice Cream Recipes

If you love this homemade chocolate ice cream, you’ll love these flavors too…
- Old-fashioned homemade vanilla ice cream
- Homemade strawberry ice cream
- Old-fashioned banana ice cream – This one’s inspired by my dad, who made the best banana ice cream there ever was.
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Old-Fashioned Homemade Chocolate Ice Cream

How to make the best old-fashioned homemade chocolate ice cream (no eggs) recipe. Easy, machine churned, delicious chocolaty flavor.
Ice Cream Maker
Ice Cream Container with Lid
Ice Cream Scoop
1 cup unsweetened cocoa powder
2/3 cup cane sugar
1/2 cup light brown sugar
1 teaspoon sea salt
1 1/2 cups whole milk
3 1/4 cups heavy cream
1 tablespoon vanilla extract
Before you start to mix this up, be sure you pre-freeze the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
In a large mixing bowl, whisk together the cocoa powder, sugar, brown sugar, and salt.
Whisk in the whole milk, mixing 'til the sugars and cocoa powder dissolve, about 1-2 minutes.*
Whisk in the cream and vanilla extract.
Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
When the ice cream has a soft, creamy texture, it's ready. Turn off the machine, and scoop the soft-serve chocolate ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
*This step is important; I usually recommend extra whisking, just to make sure your ice cream isn’t grainy. You want all of the sugars and cocoa powder to dissolve in the milk.

Desserts
American
chocolate ice cream, chocolate ice cream no eggs, chocolate ice cream recipe with no eggs, eggless chocolate ice cream, homemade chocolate ice cream, homemade chocolate ice cream no eggs, old-fashioned homemade chocolate ice cream, raw milk chocolate ice cream
March 3, 2023
Easy Mint Oreo Ice Cream
Make mint Oreo ice cream in 30 minutes or less. This nostalgic recipe is filled with peppermint flavor and crushed Oreo cookies in a creamy ice cream base. It’s quick, easy, and eggless too!

As a girl, I fell in love with mint chocolate chip ice cream the first time I had it in a restaurant in Glacier National Park with my dad and mom. That creamy, minty, green ice cream had my heart right then and there.

Since getting our milk cows, I’ve come up with all sorts of flavors, one of my favorites being Butterfinger ice cream. I have to say, though, that I think mint cookies and cream ice cream has to be one of my personal absolute favorites.

I think it’s a nostalgia thing for me.

Why I Think You’ll Love This Ice Cream Too

Let me count the ways…
- It’s so easy to make, it’s not even funny.
- 8 simple ingredients. That’s it. 2 of those ingredients are milk and cream.
- It’s affordable. Cartons of ice cream have gone down in size and up in price. And let’s face it, homemade is better than store bought anyway. Most of the ingredients you probably already have on hand.
- Make it gluten-free if you want. I make it with gluten-free Oreos.
- It’s a quick recipe you can make in 30 minutes or less.
- There will be leftovers. Unless you’re feeding a crowd, you’ll have plenty left over. I have a family of 5, and I actually make one batch of this to last a few days. Sometimes during the hotter months it goes a lot quicker; but we always have leftovers to store in the freezer and enjoy through the week.
Ingredients and Substitutions Notes:

What’s in this Oreo mint ice cream recipe? Actually, the ingredients are really quite simple…
- Whole Milk – While I like to use raw milk, you can use store bought milk too. I do, however, recommend sticking with whole milk to make your ice cream more creamy.
- Cane Sugar – You can also use granulated sugar.
- Sea Salt – While you can use regular table salt, I love the flavor and the “real” of Redmond Sea Salt.
- Heavy Cream – Again, while I use cream I skim off our milk, you can buy heavy whipping cream at the store and substitute that if needed.
- Vanilla Extract – My favorite vanilla is this Mexican vanilla. It has superior flavor and makes everything I use it in absolutely delicious.
- Peppermint Extract – I prefer Watkins peppermint extract. While you can make the flavor spearmint, most mint ice creams are flavored with peppermint, whether you use fresh mint or an extract.
- Green Food Coloring – This is totally optional, but I like to differentiate between regular cookies and cream ice cream and mint by adding a little bit of green to the mix. You can always use a natural food coloring like Watkins. But food coloring is generally how to make mint ice cream green.
- Oreo Cookies – You only need about 8 cookies, so the rest of the pack is all yours. Crush them up and you’re set to go. You can also use gluten-free Oreos.
How to Make Mint Oreo Ice Cream

Before you start to mix this up, be sure you’ve pre-frozen the ice cream canister that goes with your ice cream maker; if you don’t, your ice cream won’t freeze.

I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it’s always frozen and ready to go. (Oh, how I wish Cuisinart would make a lid for our ice cream canisters, don’t you? It’s my one wish for this ice cream maker.)

I also recommend freezing the crushed Oreo cookies ahead of time, so they don’t warm the ice cream when you add them.
How to Mix It and Freeze It
1. In a large mixing bowl, combine the whole milk, sugar, and salt ’til the sugar dissolves, about 1-2 minutes.
2. Whisk in the heavy cream, vanilla extract, peppermint extract, and green food coloring, if desired.
3. Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
4. Then place the cover on top, and let it mix ’til it thickens, about 20-25 minutes.
5. About 5 minutes before the freezing is completed (the ice cream should have a soft, creamy texture at this point), add the crushed Oreo cookies through the top of the ice cream maker, and let the cookie crumbles mix in completely.
6. Once the cookies are all mixed in, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
I’m really thinking mint Oreo would make a great flavor for my gluten-free ice cream sandwiches, the next time I make them. Can you imagine how yummy that will be?!

How to Serve It

Oh boy, this is the fun part. You can serve mint cookie ice cream in a bowl or on a cone. If serving on a cone, I definitely recommend putting it in the freezer to firm up more, so then you can get actual scoops to put on the ice cream cone.

Here are a few more ideas…
- Serve it with toppings, like chocolate syrup, butterscotch syrup, caramel syrup, hot fudge, etc. Make a grasshopper sundae with a cherry on top!
- Crumble more crushed cookies on top.
- Put a scoop of mint Oreo ice cream on a warm brownie.
Expert Tips and Recipe FAQ’s

My expert tips would be to, again, make sure you freeze the ice cream canister beforehand; and also freeze the crushed Oreo cookies so the cookie crumbles don’t melt the ice cream as they’re added.

How should I store leftover ice cream?
Of course, you’ll need to store it in the freezer. But as far as containers, I found these super cool ice cream containers online, and I have 2 of them, so I can always have 1-2 containers of ice cream in the freezer for the kids. They work great, and they’re easy to wash too. You can find more options in my guide filled with ice cream accessories and tools.

How long will homemade ice cream last in the freezer?
I’ve found that it’ll generally last about 3-4 weeks, as long as it’s stored in an airtight container where it won’t get freezer burn.

Do I need an ice cream maker to make this recipe?
Yes, you really do. I recommend the one I have, which is this ice cream maker. It’s easy to use, and it makes 2 quarts (1/2 gallon) of ice cream at a time.

More Homemade Ice Cream Recipes to Make

If you love homemade mint Oreo ice cream, you’ll love these recipes too…
- Old fashioned homemade ice cream
- Old-fashioned strawberry ice cream
- Homemade banana ice cream with milk – This one’s inspired by my dad, who made the best banana ice cream there ever was.
- Vanilla ice cream no eggs
- Homemade chocolate ice cream no eggs
- Fruity Pebble ice cream
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Mint Oreo Ice Cream

Make mint Oreo ice cream in 30 minutes. Nostalgic recipe filled with peppermint flavor and crushed Oreo cookies. Quick, easy, and eggless!
Ice Cream Maker
Ice Cream Container with Lid
Ice Cream Scoop
1 1/2 cups whole milk
1 1/8 cups cane sugar
1 teaspoon sea salt
3 cups heavy cream
1 tablespoon vanilla extract
1 teaspoon peppermint extract
5 drops green food coloring (optional)
8 whole Oreo cookies (crushed*)
Before you start to mix this up, be sure you pre-freeze the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
In a large mixing bowl, combine the whole milk, sugar, and salt 'til the sugar dissolves, about 1-2 minutes.
Whisk in the heavy cream, vanilla extract, peppermint extract, and green food coloring, if desired.
Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
About 5 minutes before the freezing is completed (the ice cream should have a soft, creamy texture at this point), add the crushed Oreo cookies through the top of the ice cream maker, and let the cookie crumbles mix in completely.
Once the cookies are all mixed in, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
*I recommend freezing the crushed Oreo cookies ahead of time, so they don’t warm and melt the ice cream when you add them. You can also use gluten-free Oreo cookies.

Desserts
American
mint cookies and cream ice cream, mint Oreo ice cream, Oreo mint ice cream recipe
February 23, 2023
Homemade Butterfinger Ice Cream
Mix and freeze an easy recipe for homemade Butterfinger ice cream that’s oh so creamy and rich, full of buttery vanilla flavor, and filled to the gills with crushed chocolate Butterfinger candies. It’s a family favorite homemade ice cream recipe.

One of my favorite ice cream flavors used to be Edy’s Butterfinger. Since we’ve switched to mostly A2 dairy, I’ve started making our ice cream, including homemade Butterfinger just like Edy’s, only better.

When I started making raw milk ice cream with our fresh Jersey milk, I began to come up with a whole list of flavors to try. So far, I’ve made vanilla, chocolate ice cream (no eggs version), banana peanut butter cup, mint Oreo ice cream, Fruity Pebbles ice cream, and strawberry ice cream. Don’t worry, I’ll be sharing all of these recipes in the near future.

This one, however, is my family’s favorite. It’s my favorite too.

Just a note: When I say I use raw fresh milk, that doesn’t mean it’s the only kind of milk you can use. If you don’t have access to fresh milk, you can use store bought milk and cream just fine for this recipe.

Why I Know You’re Going to Love This Recipe
- First of all, the ice cream itself has such a silky, creamy texture. So smooth and delicious.
- Secondly, it’s rich with a buttery vanilla flavor. I think the combination of vanilla and butterfinger candy bars is magical.
- There are only 6 ingredients to this butterfinger ice cream recipe. That’s it! That’s all you need, and you probably have most of them on hand.
- It’s so easy to make. It takes me maybe 5 minutes to mix up the base, then 20-25 minutes to freeze.
- There will be leftovers. Unless you’re feeding a crowd, you’ll have plenty left over. I have a family of 5, and I actually make one batch of this to last a few days. Sometimes during the hotter months it goes a lot quicker; but we always have leftovers to store in the freezer and enjoy through the week.
Ingredients and Substitutions Notes:

What’s in Butterfinger ice cream? Actually, Butterfinger ice cream ingredients are really quite simple…
- Whole Milk – While I like to use raw milk, you can use store bought milk too. I do, however, recommend sticking with whole milk to make your ice cream more creamy.
- Cane Sugar – You can also use granulated sugar.
- Heavy Cream – Again, while I use cream I skim off our milk, you can buy heavy whipping cream at the store and substitute that if needed.
- Vanilla Extract – My favorite vanilla is this Mexican vanilla. It has superior flavor and makes everything I use it in absolutely delicious.
- Sea Salt – While you can use regular table salt, I love the flavor and the “real” of Redmond Sea Salt.
- Fun Size Butterfinger Bars – Crush them up and you’re set to go. While I use the smaller snack size, you can use a couple of big bars instead.
How to Make Homemade Butterfinger Ice Cream

Before you start to mix this up, be sure you’ve pre-frozen the ice cream canister that goes with your ice cream maker; if you don’t, your ice cream won’t freeze.

I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it’s always frozen and ready to go. (Oh, how I wish Cuisinart would make a lid for our ice cream canisters, don’t you? It’s my one wish for this ice cream maker.)

I also recommend freezing the crushed Butterfinger Bars ahead of time, so they don’t warm the ice cream when you add them.
How to Mix It and Freeze It
1. In a large mixing bowl, combine the whole milk and sugar ’til the sugar dissolves, about 1-2 minutes.
2. Whisk in the heavy cream, vanilla extract, and sea salt.
3. Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
4. Then place the cover on top, and let it mix ’til it thickens, about 20-25 minutes.
5. About 5 minutes before the mixing is completed, add the crushed Butterfinger bars through the top of the ice cream maker, and let the candy mix in completely.
6. Once the candy is all mixed in, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
I’m just going to say that next time I make gluten-free ice cream sandwiches, I may use butterfinger ice cream as the filling. Can you imagine how delicious that will be?! Yum!
How to Serve It

Oh boy, this is the fun part. You can serve Butterfinger ice cream in a bowl or on a cone. If serving on a cone, I definitely recommend putting it in the freezer to firm up more, so then you can get actual scoops to put on the ice cream cone.

Here are a few more ideas…
- Serve it with toppings, like chocolate syrup, butterscotch syrup, caramel syrup, hot fudge, etc.
- Crumble crushed candies on top.
- Put a scoop of Butterfinger ice cream on a warm brownie.
- Sandwich together chocolate chip cookies with this ice cream. Yum!
Expert Tips and Recipe FAQ’s

My expert tips would be to, again, make sure you freeze the ice cream canister beforehand; and also freeze the crushed Butterfinger bars so the candy doesn’t melt the ice cream as it’s added.

What is Butterfinger filling made of? Does it have peanut butter?
Butterfinger has a crispy, crunchy, buttery filling that’s actually made from peanuts, then covered with melted chocolate. So yes, it does contain peanuts.

How should I store leftover ice cream?
Oh boy, this is my favorite part. Of course, you’ll need to store it in the freezer. But as far as containers, I found these super cool ice cream containers online, and I have 2 of them, so I can always have 1-2 containers of ice cream in the freezer for the kids. They work great, and they’re easy to wash too. You can find more options in my guide filled with ice cream accessories and tools.

More Homemade Ice Cream Recipes

What can I say? My readers love ice cream, so I just keep on keeping on when it comes to making this delicious frozen dessert.
- Old fashioned homemade vanilla ice cream
- Old-fashioned strawberry ice cream
- Old-fashioned banana ice cream – This one’s inspired by my dad, who made the best banana ice cream there ever was.
- Homemade peach ice cream
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Homemade Butterfinger Ice Cream

Easy recipe for homemade butterfinger ice cream, so creamy and rich, full of buttery vanilla flavor and chocolate Butterfinger candies.
Ice Cream Maker
Ice Cream Container with Lid
Ice Cream Scoop
1 1/2 cups whole milk
1 1/8 cups cane sugar
3 cups heavy cream
1 1/2 tablespoons vanilla extract
1 teaspoon sea salt
8-10 Fun Size Butterfinger Bars (crushed*)
Before you start to mix this up, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
In a large mixing bowl, combine the whole milk and sugar 'til the sugar dissolves, about 1-2 minutes.
Whisk in the heavy cream, vanilla extract, and sea salt.
Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
About 5 minutes before the mixing is completed, add the crushed Butterfinger bars through the top of the ice cream maker, and let the candy mix in completely.
Once the candy is all mixed in, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
*I recommend freezing the crushed Butterfinger Bars ahead of time, so they don’t warm and melt the ice cream when you add them.

Desserts
American
butterfinger ice cream, butterfinger ice cream recipe, homemade butterfinger ice cream
February 16, 2023
Raw Milk Ice Cream
This recipe makes the best raw milk ice cream with just 5 simple ingredients, including raw fresh milk but no eggs. It’s the easiest recipe you’ll ever make, chock full of rich vanilla flavor in every bite.

When we started milking, I knew I was going to need to use up all the gallons of milk we get every day. We make loads of homemade butter, along with pudding, ice cream, and more.

My boys love ice cream, whether it’s old fashioned homemade vanilla ice cream (the “with eggs” version), old-fashioned homemade chocolate ice cream, delicious strawberry ice cream, or any number of other flavors they enjoy. And to put it bluntly, I love not having to buy ice cream in the store anymore.

What Is Raw Milk Ice Cream?

Raw milk ice cream is ice cream made with raw fresh milk from dairy cows. We have A2 Jersey cows, and we use milk and cream from them to make this ice cream.

Why You’ll Love This Recipe
- If you’re like me, you’ll love not having to buy ice cream anymore.
- You can easily make this recipe in less than 30 minutes, depending how fast you can mix it up. The machine does most of the work for you.
- It only uses 5 ingredients, and none of those ingredients are eggs. This is ice cream without eggs at its finest.
- My Jersey milk ice cream is oh so creamy and so infused with rich vanilla flavor; it really is so good.
- Unlike my old-fashioned ice cream recipes, my raw milk ice cream recipe doesn’t need any ice or rock salt to freeze it. You just need a simple ice cream maker like the one I use.
Ingredient and Substitution Notes

You’ll need a handful of ingredients to make this recipe…
- Raw Milk – We use fresh milk from our Jersey mamas. If you don’t have access to raw milk, you can substitute whole milk.
- Cane Sugar – Or you can use granulated sugar.
- Raw Heavy Cream – Again, if you don’t have access to raw cream, you can substitute heavy whipping cream from the store. If you do have access to raw milk, you’ll need to skim the cream off the top of the milk; I like to do this by using a small gravy ladle.
- Vanilla Extract – I prefer to use a good Mexican vanilla I order from a shop in Texas. This vanilla gives the best and richest flavor of any vanilla I’ve used. You can also order it on Amazon.
- Sea Salt – You can use regular salt, as well, but I prefer to use Redmond Sea Salt.
How to Make Raw Milk Ice Cream

Before you start to mix this up, be sure you’ve pre-frozen the ice cream canister that goes with your ice cream maker; if you don’t, your ice cream won’t freeze. Don’t ask me how I know, I just do.

I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it’s always frozen and ready to go. (Oh, how I wish Cuisinart would make a lid for our ice cream canisters, don’t you? It’s my one wish for this ice cream maker.)
How to Mix and Freeze Vanilla Ice Cream without Eggs
1. In a large mixing bowl, combine the raw whole milk and sugar ’til the sugar dissolves, about 1-2 minutes.
2. Whisk in the heavy cream, vanilla extract, and sea salt.
3. Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the church paddle in place.
4. Then place the cover on top, and let it mix ’til it thickens, about 20-25 minutes.
5. When the ice cream has a soft, creamy texture, it’s ready, and you can turn off the machine.
6. Scoop into bowls for serving (it’ll be soft-serve); or if desired, scoop it into an airtight container, and place it in the freezer for about 2-3 hours, which will allow it to firm up.
What I love about vanilla ice cream no eggs, is that you can pair it with any number of other desserts, including apple crumb pie, cinnamon baked pears, apple crumble, homemade blueberry cobbler, or peach cobbler. You can even use homemade ice cream to make gluten-free ice cream sandwiches.

Expert Tips and Recipe FAQ’s

Can I still make this without an ice cream maker?
I really recommend an ice cream maker to help churn the ice cream. However, you could do the freeze/stir method, where you mix everything up, put it in a large enough container to allow you to stir without a mess, then freeze and stir in intervals, ’til the ice cream is thick enough to your satisfaction. If it were me, I’d use a hand mixer on low speed to stir every time, just to mimic the effects of a churn.

What makes ice cream creamy?
Well, some people say the eggs make it so… But every time I make this recipe, it’s oh so creamy. I think it really ultimately depends on your milk to cream ratio when mixing the ingredients. Raw whole milk is very creamy anyway, but you add 3 cups of cream to the mix, and you’re going to have a very creamy texture when all is said and frozen.

How should I store the ice cream?
Oh boy, this is my favorite part. Of course, you’ll need to store it in the freezer. But as far as containers, I found these super cool ice cream containers online, and I have 2 of them, so I can always have 1-2 containers of ice cream in the freezer for the kids. They work great, and they’re easy to wash too. You can find more options in my guide filled with ice cream accessories and tools.

More Raw Milk Recipes

If you love raw milk vanilla ice cream, you’re going to love these recipes too…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Raw Milk Ice Cream

How to make the best raw milk ice cream with just 5 simple ingredients, including raw milk but no eggs. Easy recipe with rich vanilla flavor.
Ice Cream Maker
Ice Cream Container with Lid
1 1/2 cups raw whole milk
1 1/8 cups cane sugar
3 cups raw heavy cream
1 1/2 tablespoons vanilla extract
1 teaspoon sea salt
Before you start to mix this up, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
In a large mixing bowl, combine the raw whole milk and sugar 'til the sugar dissolves, about 1-2 minutes.
Whisk in the heavy cream, vanilla extract, and sea salt.
Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the church paddle in place.
Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
When the ice cream has a soft, creamy texture, it's ready, and you can turn off the machine.
Scoop into bowls for serving (it'll be soft-serve); or if desired, scoop it into an airtight container, and place it in the freezer for about 2-3 hours, which will allow it to firm up. Then serve when ready.
*Note about pre-freezing the ice cream canister: I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it’s always frozen and ready to go.

If you do not have raw milk, you can use store bought whole milk and heavy whipping cream.

Desserts
American
ice cream without eggs, Jersey milk ice cream, raw milk ice cream, raw milk ice cream recipe, vanilla ice cream no eggs, vanilla ice cream without eggs
February 6, 2023
Homemade Gluten-Free Ice Cream Sandwiches
Missing your favorite ice cream treats? Learn how to make delicious homemade gluten-free ice cream sandwiches. Who needs store bought when you can easily take vanilla ice cream and sandwich it between two chocolate cookie wafers? They’re the best!

These ice cream sandwiches are made up of two soft but sturdy chocolate wafer cookies that sandwich a layer of vanilla ice cream in between.

My oldest, like me, always thought the cookie was the best part of an ice cream sandwich. In fact, when he was little, he’d pick off and eat every last bit of that precious cookie before consuming the ice cream!

I used to love picking up a box of ice cream sandwiches when I’d go to the grocery store, but since I’ve gone gluten-free, they’ve been a big no-no. I still occasionally get them for my boys, but man it’s a bummer not to be able to eat them.

Enter this recipe. The great thing is, you can even make these goodies into gluten-free dairy-free ice cream sandwiches by subbing a good dairy-free ice cream.

Also, I may be getting ahead of myself here, but here’s a handy tip: It’s possible to cut your ice cream sandwiches with a knife, but I highly recommend buying an ice cream mold/cutter. I’ve listed several affordable options over on my Top 10 Ice Cream Accessories and Tools post. Scroll down to #6!

Why You’ll Love This Recipe
- Although this recipe can be fairly time-consuming to make, it’s easy enough that anybody can make it.
- Gf ice cream sandwiches feature deliciously soft gluten-free chocolate wafer cookies with a layer of vanilla ice cream (or any flavor) sandwiched in between.
- Did I mention that this recipe is gluten-free? You won’t find these in the freezer aisle.
Ingredient Notes
- Vanilla Extract – I always avoid imitation vanilla, instead opting for 100% real vanilla extract. In my opinion, real vanilla is far superior in flavor.
- Gluten-Free All-Purpose Flour – I almost always use Authentic Foods Classical Blend gluten-free flour. Time and time again, this flour blend has given me the best results and gluten-free baked goods that taste no different than the original.
- Gluten-Free Unsweetened Cocoa Powder – I prefer to use Hershey’s cocoa powder. I appreciate the balanced sweetness it provides compared to a darker cocoa.
- Raw Milk – Although it is possible to make this recipe with regular old whole milk, I prefer to use the raw milk we get from a local dairy. You can also sub almond milk for whole milk; I actually love the way almond milk bakes.
- Vanilla Ice Cream – For this recipe, I prefer French vanilla ice cream, but you can use whatever vanilla you like. You can even make homemade vanilla ice cream or raw milk ice cream. Or use a different flavor like homemade Butterfinger ice cream or mint cookies and cream ice cream or homemade chocolate ice cream. Just be sure to check all ingredient labels, as not all ice creams (nor ingredients) are gluten-free.
How to Make Gluten-Free Ice Cream Sandwiches From Scratch

Before getting started, pre-heat the oven to 350º F and line two jelly roll pans (16x10x1) with parchment paper.
Make the Chocolate Cookie Wafers
1. Mix together the butter and sugar.
2. Add the egg and vanilla to the butter mixture, mixing well.
3. In a separate bowl, whisk together the dry ingredients, including the flour, baking powder, cocoa powder, and salt.
4. Alternate adding the dry ingredients and the milk into the butter mixture, beginning and ending with the dry ingredients.
5. Divide the cookie dough in half and spread each half into the paper covered jelly roll pans. The dough will be thin but should cover the bottom of each pan completely.
6. Bake the cookie dough at 350º F for about 10-12 minutes, switching racks halfway through. Then allow the sheets to cool for about 20 minutes.
Chill the Cookies While You Soften the Ice Cream
1. Place the baking sheets in the freezer for about 20 minutes.
2. Now, rock hard, 100% frozen ice cream is next to impossible to spread without tearing the cookie into pieces. That’s why I recommend beating the ice cream with a mixer on low speed for a few minutes. This will quickly soften the ice cream to a spreadable form without melting it, provided you’re working with cold ingredients.
Assemble the Ice Cream Sandwiches
1. Remove your cookies from the freezer, and spread the ice cream over one cookie wafer sheet.
2. Top with the remaining cookie wafer sheet. Then remove the parchment paper from the top layer.
1. Cover the entire cookie sheet with plastic wrap or foil and freeze for at least 2-3 hours.
How to Cut Homemade Ice Cream Sandwiches
1. Cut the ice cream sandwiches into rectangles, using a knife or an ice cream sandwich mold/cutter. You can also use an imprint plate, if you’d like the look of tiny holes like a store bought ice cream sandwich.
They’re ready to serve, or you can store them, individually wrapped with plastic, in the freezer.

Can I Make This Recipe Dairy-Free?

It’s challenging, but it can be done. I’ve never made this recipe dairy-free, but here are a few ideas as to how you can make dairy-free ice cream sandwiches.

You’ll simply need to replace any dairy ingredient in this recipe with a non-dairy substitute.
- Instead of butter, use something like dairy-free butter sticks.
- Instead of regular old milk, try using almond milk. Although the results may vary, you can also usually get away with using soy milk, oat milk, coconut milk, or even cashew milk.
- You’ll also need to use a dairy-free ice cream. If you can’t find dairy-free at your grocery store, you might check out this dairy-free vanilla ice cream recipe from Joy Food Sunshine. Homemade always tastes better anyways!
Just like that, you’ve (hopefully) just made a delicious batch of gluten free dairy free ice cream sandwiches! Let me know how it turned out in the comments below.

Expert Tips and Recipe FAQ’s

Can I use any flavor ice cream?
You can use whatever flavor you’d like. I might recommend trying salted caramel ice cream, peanut butter ice cream, or strawberry ice cream. Heck, you could even use Neapolitan ice cream! The sky’s the limit.

How do you keep the ice cream from melting while making this recipe?
The best way to keep your ice cream from melting while making this recipe is to work with cold ingredients. This is why I recommend placing your cookie wafer in the freezer for 20 minutes before spreading the ice cream. Just try to be quick, and get your ice cream sandwiches in the freezer as quickly as possible.

How do you store homemade ice cream sandwiches?
The only way to store them is by freezing them. Wrapped tightly with a layer of plastic wrap and then a second layer of aluminum foil, they will keep up to 3 months in the deep freeze.

More Ice Cream Recipes:

If you love these gf ice cream sandwiches, you’ll love…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Gluten-Free Ice Cream Sandwiches

How to make delicious homemade gluten-free ice cream sandwiches. Vanilla ice cream sandwiched between chocolate cookie wafers. Easy recipe!
Mixer
Mixing Bowl
Whisk
16x10x1 Jelly Roll Pans
Ice Cream Sandwich Mold/Cutter
1/2 cup unsalted butter (softened)
1 cup cane sugar
1 large egg
1/2 teaspoon vanilla extract
1 3/4 cups gluten-free all-purpose flour
1 teaspoon baking powder
4 tablespoons unsweetened cocoa powder
1/2 teaspoon salt
1/2 cup whole milk
1/2 gallon vanilla ice cream
Make the Chocolate Cookie Wafers:
Pre-heat the oven to 350º F, and line two jelly roll pans (16x10x1) with parchment paper.
In a large bowl, mix together the butter and sugar.
Add the egg and vanilla to the butter mixture, mixing well.
In a separate bowl, whisk together the flour, baking powder, cocoa powder, and salt.
Alternate adding the dry ingredients and the milk into the butter mixture, beginning and ending with the dry ingredients.
Divide the cookie dough in half and spread each half into the prepared jelly roll pans. The dough will be thin but should cover the bottom of each pan completely.
Bake the cookie dough at 350º F for about 10-12 minutes, switching racks halfway through. Then allow the sheets to cool for about 20 minutes.
Chill the Cookies While You Soften the Ice Cream:
Place the baking sheets in the freezer for about 20 minutes.
Now, rock hard, 100% frozen ice cream is next to impossible to spread without tearing the cookie into pieces. That's why I recommend beating the ice cream with a mixer on low speed for a few minutes. This will quickly soften the ice cream to a spreadable form without melting it, provided you're working with cold ingredients.
Assemble the Ice Cream Sandwiches:
Remove your cookies from the freezer, and spread the ice cream over one cookie wafer sheet.
Top with the remaining cookie wafer sheet. Then remove the parchment paper from the top layer.
Cover the entire cookie sheet with plastic wrap or foil and freeze for at least 2-3 hours.
How to Cut Homemade Ice Cream Sandwiches:
Cut the ice cream sandwiches into rectangles, using a knife or an ice cream sandwich mold/cutter. You can also use an imprint plate, if you'd like the look of tiny holes like a store bought ice cream sandwich.
They're ready to serve, or you can store them, individually wrapped with plastic, in the freezer.
*I almost always use Authentic Foods Classical Blend gluten-free flour. Time and time again, this flour blend has given me the best results and gluten-free baked goods that taste no different than the original. Do keep in mind that different gluten-free flours can give different results.

*You can use whatever flavor ice cream you’d like.

How do you store homemade ice cream sandwiches?

The only way to store them is by freezing them. Wrapped tightly with a layer of plastic wrap and then a second layer of aluminum foil, they will keep up to 3 months in the deep freeze.

Desserts
American
Gluten Free
gf ice cream sandwiches, gluten free dairy free ice cream sandwiches, gluten free ice cream sandwiches, homemade ice cream sandwiches, ice cream sandwich
June 6, 2022
Heart Shaped Valentine Rice Krispie Treats with M&M’s
Make easy heart shaped Valentine Rice Krispie treats with M&M’s and sprinkles. Cute Valentine’s Day snack that’s perfect for kids, classroom, and a Valentine’s Day party! Or make just because for a sweet heart shaped dessert filled with crispy chocolaty bites.

Classic Rice Krispie treats are an all time favorite dessert, loved by many, and they’re so easy to reinvent for all your favorite holidays. I mean, how cute are heart shaped Rice Krispie treats, Christmas tree Rice Krispie treats, and snowman Rice Krispie treats?

Heart shaped Valentine’s Rice Krispie treats are super easy to make, and just as cute too. Only they’re perfect for Cupid’s special holiday.

Why You’re Going to Love This Recipe
- Valentine’s Day Rice Krispie treats don’t use a lot of ingredients. This easy recipe is very simple to make.
- Even though these delicious treats are very festive, you can decorate them with minimal effort. Mix in a bag of Valentine M&M’s, sprinkle on a handful of heart shaped sprinkles, and you’re pretty much set.
- Rice Krispie Valentine treats make the perfect treat for a classroom party, as well as a special after school snack or fun dessert for your sweethearts on Valentine’s Day. They’re the perfect way to say I love you.
Ingredients and Substitutions Notes

You’ll need to gather just a few simple ingredients to make heart Rice Krispie treats…
- Salted Butter – Use real butter, not margarine. And use salted butter so you get that extra boost of flavor from the salt.
- Vanilla Extract – Most Rice Krispie treat recipes don’t call for vanilla, but I really love the flavor it gives to these wonderfully chewy treats.
- Sea Salt – Don’t leave this out; it really helps give a boost of flavor to these heart shaped Rice Krispie treats.
- Mini Marshmallows – You can use big marshmallows or marshmallow cream (though ingredient amounts differ), but mini marshmallows melt more quickly and efficiently.
- Rice Krispies cereal – You can use any brand of crisp rice cereal or Rice Krispie cereal you want; I prefer to use either Malt-O-Meal Crispy Rice or Millville (from Aldi) because they’re gluten-free.
- Valentine M&M’s – These colorful M&M’s give an extra festive touch to your Valentine treats.
- Valentine Sprinkles – Feel free to use whatever sprinkles you can find, the tinier the better, because you don’t want to take away from the flavor of your treats.
How to Make Valentine Rice Krispie Treats

First things first, you’ll need to make the treats.

How to Make Rice Crispy Treats
1. Melt butter in a large saucepan or Dutch oven over medium-low heat.
2. Then stir in the vanilla extract and salt.
3. Add the mini marshmallows, and stir ’til they melt into a smooth, creamy mixture.
4. Next begin to stir in the Rice Krispies cereal, partially stirring them in to your marshmallows.
1. Now for the best part… Stir in the M&M’s candies, and finish mixing everything together.
2. Wet your hands with water; then spread the Rice Krispies cereal mixture into a greased 9×13 baking pan. (Note: Sometimes I’ll use a regular cake pan, but if I know I’m cutting out shapes, I’ll use my more shallow brownie pan. The brownie pan really allows me to get in with the cookie cutter and not have to fight with the sides of the pan. OR you can also go the route of sticking parchment paper or wax paper in your pan, grease it with non-stick cooking spray, and spread the mixture on top of the paper. That way when it comes time to cut out the heart shaped treats, you can just pull the whole thing, by the paper, out of the pan, then cut.)
3. Be sure to add the sprinkles right away, so they’ll stick to the warm marshmallow treats. If you wait too long, the sprinkles will just fall right off.
How to Shape Valentines Rice Krispie Treats

You can use cookie cutters to make any kind of shapes you want.

Once you’ve spread your Rice Krispies treats mixture in your pan or baking sheet, you can go ahead and start cutting out heart shapes with a heart-shaped cookie cutter. I recommend dipping it in water before cutting, so the treats will fall right off the cutter.

Be careful because the treats will still be quite hot, so just take your time.

Decorating and Flavor Alternatives for These Treats

There are many things you can do to decorate Rice Krispie hearts for Valentine’s Day. First let’s talk about decorating.

How to Decorate Rice Krispie Treats
- Skip adding M&M’s to the mixture, and add M&M’s Minis on top instead. You’d probably need to pipe on a little marshmallow fluff or melted candy melts and then sprinkle them on.
- Use a piping bag to pipe a thin zig zag of melted red, white, or pink candy melts or melted chocolate all over the top of your Rice Krispie treats, and add Valentine sprinkles.
- Instead of Valentine sprinkles, use pink Nerds. Kids LOVE Nerds.
- Add festive sprinkles right into the Rice Krispie squares recipe instead of sprinkling them on top.
- Make pops out of your Rice crispy treats by adding a lollipop stick into each of the treats.
- Dip a portion of or the whole treat into melted candy melts or melted chocolate, and sprinkle with sprinkles.
- Try different Valentine shape cookie cutters! Maybe X’s and O’s for hugs and kisses.
- Decorate your heart-shaped Rice Krispie treats with adorable little Cupid’s arrows made out of toothpicks and gummy hearts.
Alternative Flavor and Color Options
- Make pink Rice Krispie treats by adding pink food coloring to the melted marshmallow mixture.
- Add enough strawberry Jello mix to your marshmallow mixture to give the treats both a strawberry flavor and a pink color, sorta like strawberry Rice Krispie treats.
- In addition to M&M’s, add a handful of white chocolate chips into the crispy treat mixture.
- Make heart-shaped Fruity Pebbles rice crispy treats instead!
As you can see, the options are endless with this sweet treat.

Expert Tips and Recipe FAQ’s

Can I make Valentine’s Day Rice Krispies treats in advance?
Yes, you can totally make these ahead of time. Make them the day before, and you’re all set for the party the next day. I wouldn’t make them more than 1-2 days in advance, though, as they can grow stale over a couple of days.

Why are my treats not chewy?
There may be a couple of reasons your treats aren’t chewy. First, your marshmallows and cereal may not have been fresh; be sure to use fresh marshmallows and non-stale cereal. It’s also important to cook the marshmallow mixuture on low to medium heat, so the marshmallows slowly and evenly melt. Also, did you press hard when you pressed the finished mixture into the pan? It’s important to lightly press them into the pan and don’t overly compress them down. Lightly pressing them will help with keeping the treats soft and chewy, rather than hard and tough as nails.

Why are my Rice Krispie treats not crispy?
You shouldn’t have this problem if you follow this recipe to a t. But it could be that the recipe calls for too much butter. Too much butter will give an overly soft treat that doesn’t compact together into a nice, uniform, crispy treat.

How should I store Rice Krispie treats with M&M’s?
It’s important to store your treats in an airtight container or sealed plastic bag. You’ll probably want to eat them within the first 2 or 3 days.

Creative Valentine Gifting Ideas

If you want to use this recipe to make treats for a Valentine’s Day party and you’re gifting the treats to classmates or friends, here are just a few easy ideas for creative packaging and gifting.
- Use sandwich bags as treats bags. Or if you want something cuter…
- Go to Dollar Tree and get Valentine’s Day treat bags for the Rice Krispie treats. Be sure to get enough bags for everyone on your list. This is one of my favorite places for cheap party supplies.
- While there, you can either buy Valentines…
- You can make Valentines…
- Or you can find loads of cute printable Valentines on Etsy, like this Crispy Rice Treat Valentine or this Friendship Treat Valentine.
- You can also make a homemade dinosaur Valentine box and print free dinosaur Valentines to pair with these heart shaped snacks.
More Valentine’s Day Treats You’ll Love:

If you want more Valentine treats, you’ll love these heart shaped chocolate whoopie pies and Valentine snack cakes.

While these Ritz Cracker chocolate peanut butter cups are one of our favorite Christmas treats, they make an excellent Valentine’s Day dessert too. Valentine marshmallow pops are another easy treat you can make in a jiffy.

Crazy Adventures in Parenting has a recipe for the cutest li’l Minions Valentine’s Rice Krispies treats. Mom on Timeout shares how to make the cutest easy Valentine’s Day patties.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Heart Shaped Valentine Rice Krispie Treats

Make easy heart shaped Valentine Rice Krispie treats with M&M's and sprinkles. Cute Valentine's Day snack for kids, classroom, and party!
Large Sauce Pan
Dutch oven
Heat-Resistant Spatula
9×13 Brownie Pan
Heart Shaped Cookie Cutter
5 tablespoons salted butter
1 teaspoon vanilla extract
1/4 teaspoon sea salt
6 cups mini marshmallows
6 cups Rice Krispies cereal (*)
10 ounces Valentine M&M's
1/4 cup Valentine sprinkles
Grease a 9×13 baking pan with cooking spray.
Melt the butter in a large sauce pan or Dutch oven over low to medium heat.
Stir the vanilla extract and salt into the butter.
Add the mini marshmallows to the melted butter mixture, stirring until the marshmallows have fully melted.
Remove the mixture from the heat, and partially stir into the Rice Krispies cereal.
Once you’ve partially mixed together the melted marshmallows with the Rice Krispies cereal, stir in the Valentine's M&M’s candies and finish mixing everything together.
Spread the Rice Krispies treats mixture into a pan.
Immediately sprinkle on Valentine sprinkles, so they'll stick to the warm marshmallow treats.
Cut heart shaped Rice Krispie treats with a regular or mini size heart shaped cookie cutter. Work your way around the edge, then in toward the middle.
And that's it. Your chocolate filled Valentines treats are ready to serve and enjoy!
*You can use any brand of crisp rice cereal you want, including Kellogg’s; I prefer to use either Malt-O-Meal Crispy Rice or Millville (from Aldi) because they’re gluten-free.

Can I make Valentine’s Day Rice Krispies treats in advance?

Yes, you can totally make these ahead of time. Make them the day before, and you’re all set for the party the next day. I wouldn’t make them more than 1-2 days in advance, though, as they can grow stale over a couple of days.

How should I store Rice Krispie treats with M&M’s?

It’s important to store your treats in an airtight container or sealed plastic bag. You’ll probably want to eat them within the first 2 or 3 days.

Desserts, Valentine’s Day
American
heart shaped Rice Krispie treats, how to make Valentine Rice Krispie treats, Rice Krispie treats with M&M’s, Rice Krispie Valentine treats, Valentine Rice Krispie treats, Valentine’s Day Rice Krispie treats, Valentine’s Day Rice Krispies treats, Valentines rice crispy treats, Valentines Rice Krispie treats
January 27, 2022
Quick and Easy Buckeye Bars
Whip up a batch of buckeye bars in minutes. This quick and easy, no bake, chocolate peanut butter dessert is perfect for the holidays.

My family has enjoyed making buckeye peanut butter balls every Christmas for as long as I can remember. This year I decided to make easy buckeye bars instead.

And that’s exactly what these chocolate peanut butter bars are all about… They’re so easy to make. And dare I say they’re just as good? Yeah, they definitely are.

Why You’re Going to Love This Recipe
- They’re quicker and easier because there’s no rolling of balls or dipping in chocolate involved. Just layer the peanut butter mixture, then cover with melted chocolate and let set.
- It takes a minimal amount of ingredients to make them, 6 actually.
- You can make them gluten-free if you want, by using gluten-free graham crackers (and checking your other ingredient labels to make sure they’re truly gluten-free).
- They’re budget-friendly. It should cost less than $10 to make these amazing treats.
Ingredient Notes
- Salted Butter – Use real butter, not margarine. And use salted butter so you get that extra boost of flavor from the salt.
- Creamy Peanut Butter – You can use crunchy peanut butter, but try to avoid all natural peanut butters. All natural peanut butter is more oily, and it will mess up the set and the texture of your finished bars.
- Graham Cracker Crumbs – Just crush graham crackers in a blender or Ziploc bag (use a rolling pin).
- Semi-Sweet Chocolate Chips – I prefer the flavor of semi-sweet chocolate, but you are more than welcome to use milk chocolate, white chocolate, etc. I do recommend using a good quality chocolate chip, like Nestle Toll House or Ghirardelli.
Optional Variations You May Want to Try
- While the chocolate is still melty, you could lightly sprinkle flaky sea salt on top for more of a sweet and salty flavor.
- Again while the chocolate is still setting, top the bars with Reese’s Pieces or M&M’s. Festive candies add even more holiday fun.
- Sprinkle nuts on top, maybe chopped pecans or almonds or peanuts.
How to Make Buckeye Bars

Before you get started making this peanut butter chocolate bars recipe, go ahead and line an 8×8 or 9×9 baking dish with parchment paper, overlapping the sides of the pan. Then set it aside ’til you’re ready for it; that way it’s ready to go.
1. In a large mixing bowl or using a mixer, mix together the butter, vanilla extract, peanut butter, and powdered sugar.
2. Add in the graham cracker crumbs, and mix well.
3. Spread the peanut butter mixture into the paper lined baking dish, and press it into a fairly smooth and even layer.
4. Add the chocolate chips to a microwave-safe measuring cup or bowl and melt, starting at 30 seconds, then stirring every 15-20 seconds, ’til melted and smooth. Spread the melted chocolate mixture over the peanut butter layer.
At this point, you can immediately chill in the fridge for at least 2 hours or until the bars are firm; or you can wait until the chocolate has just about set at room temperature, and cut into bars before chilling.

When you are ready to serve your no bake chocolate peanut butter bars, just lift them out of the pan by the paper, peel it back, slice the bars, and serve.

Expert Tips and Recipe FAQ’s

What can I use instead of graham crackers?
You can use Rice Krispies. Or you can leave out the graham crackers altogether, and cut the butter down by at least half.

How do I keep the chocolate from cracking?
I mentioned this above, but in order to keep it from chipping off or cracking, don’t chill the bars until you’ve sliced them. You’ll want to wait until the chocolate has just about set; then cut into bars.

How should I store them?
I definitely recommend keeping them in a cold place, like the fridge or an un-heated room. When I was growing up, we kept our Christmas candy in the stairwell leading up to my room because it wasn’t insulated or heated. They should last for 1-2 weeks.

Can I freeze no bake chocolate peanut butter candy?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn. It should keep for at least 2-3 months.

More Peanut Butter Recipes

If you love chocolate peanut butter bars, you’ll love these chocolate peanut butter treats too…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Buckeye Bars

Whip up a batch of buckeye bars in minutes. Quick and easy no bake chocolate peanut butter dessert recipe, perfect for the holidays.
Mixer
Parchment Paper
9×9-Inch Baking Dish
Glass Measuring Cup
6 tablespoons salted butter (melted)
1/2 teaspoon vanilla extract
1 cup creamy peanut butter
2 cups powdered sugar
1 1/4 cups graham cracker crumbs
12 ounces semi-sweet chocolate chips
Line an 8×8 or 9×9-inch baking dish with parchment paper, overlapping the sides of the pan. Then set aside.
In a large mixing bowl, mix together the butter, vanilla extract, peanut butter, and powdered sugar.
Add in the graham cracker crumbs, and mix well.
Spread the peanut butter mixture into the paper lined baking dish, and press it into a fairly smooth and even layer.
Add the chocolate chips to a microwave-safe measuring cup or bowl and melt, starting at 30 seconds, then stirring every 15-20 seconds, 'til melted and smooth.
Spread the melted chocolate over the peanut butter layer.
At this point, you can immediately chill in the fridge for at least 2 hours or until the bars are firm; or you can wait until the chocolate has just about set at room temperature, and cut into bars before chilling. When you're ready to serve them, just lift them out of the pan by the paper, peel it back, slice the bars (if you didn't already slice them), and serve.
*You can make the bars gluten-free if you want, by using gluten-free graham crackers (and checking your other ingredient labels to make sure they’re truly gluten-free).

How do I keep the chocolate from cracking?

I mentioned this above, but in order to keep it from chipping off or cracking, don’t chill the bars until you’ve sliced them. You’ll want to wait until the chocolate has just about set; then cut into bars.

How should I store them?

I definitely recommend keeping them in a cold place, like the fridge or an un-heated room. They should last for 1-2 weeks.

Desserts
American
buckeye bars, buckeye bars recipe, chocolate peanut butter bars, easy buckeye bars, no bake chocolate peanut butter bars, peanut butter chocolate bars recipe
December 15, 2021
Grandma’s Old-Fashioned Pumpkin Pie Recipe
Learn how to make old-fashioned pumpkin pie from my Grandma’s recipe box. You can make it with canned or fresh pumpkin. It’s a classic, family favorite Thanksgiving dessert!

Grandma’s pumpkin pie is one of the more popular desserts, besides pumpkin roll, on my family’s Thanksgiving dessert table. My grandma made pumpkin pie every Thanksgiving, and it’s just always been a staple ingredient for our holiday celebrations.

Of course, we also enjoy apple crumb pie, along with sweet potato pie (my personal favorite), and pecan pie too… But pumpkin pie is always the must have dessert.

Grandma’s recipe card is really worn and tattered, with lots of smudges and fingerprints. That’s how you know a recipe has been well used. It also bears the name of a close family friend, so Grandma actually took time to copy this recipe down after she’d likely eaten the pie; she wanted that recipe.

Why You’ll Love this Recipe…
- This pumpkin pie Grandma made is creamy, thick, and delicious with loads of pumpkin flavor.
- It’s easy to make from scratch, as simple as mixing up the pie filling and pouring it into the pie crust to bake.
- You can use canned pumpkin or fresh pumpkin for this American pumpkin pie recipe… We’ll talk about more options below.
Ingredients and Substitutions Notes
- Pie Crust – You can make a homemade single-layer pie crust, or you can just buy a pre-made pie crust.
- All-Purpose Flour – You can use regular all-purpose flour, or if you’re like me and gluten-free, you can use a good cup-for-cup gluten-free flour.
- Spices – This recipe calls for ground cinnamon, ginger, cloves, and nutmeg. You can also simplify and just use pumpkin pie spice if preferred; just keep in mind pumpkin pie spice also includes allspice.
- Pumpkin – Like I mentioned above, you can use canned pumpkin or fresh pumpkin. You can also use winter squash (or butternut squash); it makes an absolutely delicious pumpkin pie, and it’s a great way to use that over abundant supply of squash sitting in your root cellar. One more note about the pumpkin… When I say pumpkin purée, it means either canned pumpkin or fresh pumpkin that has been roasted, peeled, and mashed up in a blender… Here’s a step-by-step recipe for how to make pumpkin purée.
- Milk – I prefer to use whole milk, and the recipe also calls for evaporated milk. The evaporated milk gives the pie a richness, and it also gives it a subtle caramelized flavor. If you don’t want to use evaporated milk, easy substitutes include cream or half-and-half. Food Network has a great guide to the best evaporated milk substitutes with instructions and measurements.
How to Make Grandma’s Old-Fashioned Pumpkin Pie from Scratch

First things first, make a single pie crust and have it ready to go. Note: If you want, you can reserve a small portion of the crust to create decorative pieces for the top of your finished pie, for instance, leaf or acorn shapes. You’ll want to bake these separately and add them to the finished pie before serving.
1. In a large bowl, mix together the brown sugar, salt, flour, and spices.
2. Slightly beat the eggs with a whisk, and add them to the mixture.
3. Add the pumpkin purée, milk, and evaporated milk, and mix everything together well.
4. Pour the pie filling into your pie shell.
1. Bake at 425° for about 15 minutes; then reduce the temp to 350° and bake for about 40 minutes. You can use a pie shield to keep the crust from burning.
Then just allow the pie time to cool completely. You can serve it with whipped cream, or chill in the refrigerator until you’re ready to serve it.

Expert Tips and Recipe FAQ’s

How do you make pumpkin pie not soggy on the bottom?
There are several ways to avoid soggy pie crust, including blind baking, brushing the crust with egg before baking, or putting your pie plate directly on a hot baking sheet already in the oven while baking.

How do you tell when pumpkin pie is done?
Pumpkin pie is done when a knife or toothpick inserted in the pie comes out clean. If you gently shake it, the pie will be just a little jiggly in the middle. At this point, you want to pull it out of the oven, or you risk it splitting in the middle. I’ll also say this… While overcooking your pie can lead to splitting, when in doubt, bake it some more.

How should you store pumpkin pie?
Cover the pie, and place it in the refrigerator. It should keep for at least 3 to 4 days.

Can you freeze it?
Yes, you can. In fact, it’s a great pie to make ahead, especially if you’re using a foil pie plate. Just be sure you allow it time enough to cool completely before you cover it tightly with plastic wrap and aluminum foil, and place it in the freezer.
More Great Pumpkin Desserts
If you’re looking for more holiday recipes like pumpkin pie, you’ll find a whole slew of them on my list of Best Thanksgiving Recipes.
Watch the video below, where I’ll walk you through every step of this recipe. I get it; sometimes it helps to actually see the recipe in action. You can also find my recipes on YouTube, Pinterest, Facebook, and right here on the website.

[adthrive-in-post-video-player video-id=”VZEpev1h” upload-date=”2021-11-19T00:00:00+00:00″ name=”Grandma’s Old-Fashioned Pumpkin Pie from Scratch” description=”How to make old-fashioned pumpkin pie from Grandma’s recipe box. Make it with canned or fresh pumpkin. Family favorite Thanksgiving dessert!” player-type=”default” override-embed=”default”]
Grandma’s Old-Fashioned Pumpkin Pie Recipe

How to make old-fashioned pumpkin pie from Grandma's recipe box. Make it with canned or fresh pumpkin. Family favorite Thanksgiving dessert!
Mixer
Whisk
Pie Plate
Pie Shield
1 1/4 cups light brown sugar
3/4 teaspoon salt
1 1/2 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3 large eggs (slightly beaten)
2 2/3 cups pumpkin
1 1/2 teaspoons whole milk
1/2 cup evaporated milk
1 single pie crust (unbaked)
Pre-heat the oven to 425° F.
In a large bowl, whisk together the brown sugar, salt, flour, and spices.
Slightly beat the eggs with a whisk, and add them to the mixture.
Add the pumpkin purée, milk, and evaporated milk, and mix everything together well.
Pour the pie filling into your prepared and unbaked pie shell.
Bake at 425° F for about 15 minutes; then reduce the temp to 350° F and bake for about 40 minutes, or until a knife inserted near the center comes out clean. You can use a pie shield to keep the crust from burning.
Then just allow the pie time to cool completely before serving. You can serve it with whipped cream or ice cream.
*You can use canned pumpkin or fresh pumpkin. You can also use winter squash (or butternut squash); it makes an absolutely delicious pumpkin pie. If using fresh pumpkin, you’ll need to cook, peel, and mash the pumpkin into a purée.

How do I tell when pumpkin pie is done?

It’s done when a knife or toothpick inserted in the pie comes out clean. If you gently shake it, the pie will be just a little jiggly in the middle. At this point, you want to pull it out of the oven, or you risk it splitting in the middle. I’ll also say this… While overcooking your pie can lead to splitting, when in doubt, bake it some more.

How should I store pumpkin pie?

Cover the pie, and place it in the refrigerator. It should keep for at least 3 to 4 days.

Desserts, Pies & Pastries, Thanksgiving
American
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November 16, 2021
Easy Pumpkin Gooey Butter Cake
Whip up a delicious pumpkin gooey butter cake with just a handful of ingredients, including a cake mix and cream cheese. It has all the ooey goodness of butter cake, but with pumpkin spice!

I spent my younger years in St. Louis, Missouri, and if you’ve ever been to St. Louis, you know that this ooey gooey butter cake recipe is a St. Louis icon, staple, whatever you want to call it. Let’s just say it was one of my favorite desserts from an early age.

There are a lot of St. Louis foods I love; in fact, you can find the best St. Louis gooey butter cake at Soulard Market.

However, my ooey gooey pumpkin cake is a fall/Thanksgiving twist to that favorite, iconic dessert. And man, is it ever delicious. You’re going to love it!

Why This Recipe Works
- There’s just something really yummy about cream cheese mixed together with butter and powdered sugar.
- And then, of course, there’s the chewy crust and crackle-y top, probably my favorite things about gooey butter pumpkin cake.
- It only takes a few ingredients to make this dessert.
- And it can be made in a jiffy. Pumpkin butter cake takes less than 20 minutes mix time from start to bake time.
Ingredient Notes
- Yellow Cake Mix – You can use just a regular yellow cake mix or a gluten-free yellow cake mix. I like to make my pumpkin spice gooey butter cake gluten-free.
- Pumpkin Pie Spice – Store bought works, but you can also make your own pumpkin pie spice; it’s super easy to do.
- Salted Butter – Be sure to use salted butter, so you’re not missing out on flavor.
- Cream Cheese – I prefer to use full fat cream cheese for pumpkin ooey gooey cake, but you can substitute reduced fat or Neufchatel cream cheese, and your finished cake will still be really good.
- Pumpkin Purée – I get a lot of questions about where to find pumpkin purée, and I’m gonna let you in on a little secret… It’s just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender.
How to Make Pumpkin Gooey Butter Cake

First Make the Crust…
1. Mix together the cake mix and pumpkin pie spice.
2. Add the softened butter and 2 eggs, mixing everything together really well. It’ll form a stiff, somewhat crumbly batter.
3. Spread or pat the mixture into an un-greased 9×13 baking pan.
Then Make the Filling…
1. In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.
2. Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.
3. Spread the filling onto the crust as a second layer.
1. Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes; then sprinkle powdered sugar over the top.
Expert Tips and Recipe FAQ’s

Can you use winter squash instead of pumpkin?
Yes, you absolutely can; in fact, winter squash makes a fabulous pumpkin pie. You’d just need to roast the squash and purée enough of it (in a blender) to make this pumpkin gooey butter cake recipe.

Does it need to be refrigerated?
Because of the cream cheese in the ooey gooey pumpkin cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days (although probably not, if your house is like mine and filled with hungry, growing boys).
More Pumpkin Recipes for You To Enjoy:

If you love this pumpkin gooey cake, you’ll love these recipes too…
Watch the video below, where I’ll walk you through every step of this recipe. I get it; sometimes it helps to actually see the recipe in action. You can also find my recipes on YouTube, Pinterest, Facebook, and right here on the website.

[adthrive-in-post-video-player video-id=”c4RSfoFm” upload-date=”2021-11-03T00:00:00+00:00″ name=”Easy Pumpkin Gooey Butter Cake” description=”Whip up a delicious pumpkin gooey butter cake with a cake mix and cream cheese. All the ooey goodness of butter cake, but with pumpkin spice!” player-type=”default” override-embed=”default”]
Pumpkin Gooey Butter Cake

Whip up a delicious pumpkin gooey butter cake with a cake mix and cream cheese. All the ooey goodness of butter cake, but with pumpkin spice!
Hand Mixer
Mixing Bowl
9×13 Baking Dish
Powdered Sugar Shaker
Crust:
1 yellow cake mix
1 teaspoon pumpkin pie spice
8 tablespoons salted butter (softened)
2 large eggs
Filling:
1 large egg
8 ounces cream cheese (softened)
4 tablespoons salted butter (softened)
1/2 cup pumpkin
4 1/3 cups powdered sugar
Crust:
Mix together the cake mix and pumpkin pie spice.
Add the softened butter and eggs, mixing everything together really well. It'll form a stiff, somewhat crumbly batter.
Spread or pat the mixture into an un-greased 9" x 13" baking pan.
Filling:
In a separate mixing bowl, mix together the egg, softened cream cheese and butter, and pumpkin purée.
Slowly and gradually add the powdered sugar to the mixture, mixing well between each addition.
Spread the filling onto the crust as a second layer.
Bake at 350° for about an hour, or until a toothpick comes out barely gooey. Once you remove it from the oven, allow it to cool for about 15 to 20 minutes.
Then sprinkle powdered sugar over the top and serve.
*I get a lot of questions about where to find pumpkin purée, and I’m gonna let you in on a little secret… It’s just canned or mashed up pumpkin. You can use canned pumpkin straight from the can, or you can make homemade pumpkin purée, using a fresh pie pumpkin and your blender. You can also use winter squash instead of pumpkin. You just need to roast the squash and purée enough of it (in a blender) for the recipe.

Can I make this gluten-free?

Yes, you can. You can use a gluten-free yellow cake mix; and just be sure to check your other ingredient labels to make sure they’re all gluten-free.

Does it need to be refrigerated?

Because of the cream cheese in the cake, it does need to be covered and stored in the fridge. It should last at least 3 to 5 days.

cakes, Desserts
American
gooey butter pumpkin cake, how to make pumpkin gooey butter cake, ooey gooey pumpkin cake, pumpkin gooey butter cake, pumpkin gooey butter cake recipe, pumpkin spice gooey butter cake
November 3, 2021
Spooky Graveyard Brownies for Halloween
Make an easy batch of graveyard brownies, perfect for your Halloween party. Use Milano cookies, Oreos, and candy pumpkins to decorate these spooky treats!

You can make the cutest little tombstone brownies with just a little bit of time and a handful of ingredients. They’re so cute and fun to eat too, especially for kids.

The secret to making these brownies quick? Use a brownie mix.

Why This Recipe Works
- They’re so quick and easy to make.
- Brownie mix brownies taste just as good as homemade, especially when they’re chewy.
- You can just use pre-made decorating icing; or make homemade icing, whatever’s easiest for you.
- This is a great opportunity to get your kids in the kitchen and let them help decorate too.
Ingredient Notes

You’ll need just a few things to make Halloween graveyard brownies…
- Brownies – Make sure you pick out a brownie mix that’ll make brownies that are easy to slice and pull out of the pan, nothing too messy or gooey. I recommend using cake-like or chewy brownies (preferably chewy) that won’t be so gooey and will easily pop right out of the pan.
- Decorating Icing – You’ll need black and green. You can usually find it in the baking aisle or the cake decorating aisle at the grocery store. If you choose to go with pre-made, just make sure it has a fine enough tip, or you can attach a tip, to write letters on your “gravestone.” If you don’t want to buy icing, you can make homemade cookie frosting; then just separate the icing into two bowls, and mix it with black and green food coloring. I used Wilton Kelly Green and Black icing colors.
- Oreo Cookies – These will need to be crushed.
- Milano Cookies – They’ll need to be cut or broken in half to make the cookie graves. I like the curvature of Milano Cookies, but you can use other cookies like Oreo cookies, graham crackers, chocolate covered grahams, vanilla wafers, or shortbread cookies.
- Candy pumpkins – Brach’s Mellowcreme Pumpkins are my favorite.
[mv_video jsonLd=”true” key=”a5gm9cupp9e0dtyfheww” ratio=”16:9″ thumbnail=”https://mediavine-res.cloudinary.com/v1634158313/dcscjpfaa1cbv3rgaqot.jpg” title=”Spooky Graveyard Brownies for Halloween”]

How to Make Graveyard Brownies

First you’ll need to mix up the brownie mix according to package directions, bake the brownies, and allow them to cool completely. Then slice the brownies into squares or as close to square shaped brownies as you can.
Then to decorate each brownie graveyard, follow these steps:
1. Using either pre-made icing or homemade icing with Wilton Round Tip 5 (or the closest off brand cake tip) and a small pastry bag, add pumpkin vines (or squiggles) to the top of the brownie with green icing.
2. Crumble crushed Oreos on top of the green icing.
3. Break or cut a Milano Cookie in half. Using either pre-made icing or homemade icing with Wilton Round Tip 5 (or the closest off brand cake tip) and a small pastry bag, pipe the letters R.I.P. with black icing.
4. Pipe black icing onto the cut end of the Milano Cookie.
1. Press the “gravestone” into the corner of the brownie; and add a dab of green icing to the bottom of a candy pumpkin, and set it in place on the “grave.”
Just remember that perfection is overrated and have fun with this! While there are a few more steps to this brownie, it’s still really easy to make and a really fun way to spend some quality time with your kids in the kitchen.

Expert Tips and Recipe FAQ’s

What if I don’t have cake tips and pastry bags?
Don’t sweat it! If you want to use homemade icing, you can snip the corner of a sandwich bag, fill the bag with icing, and swirl away. Works like a charm! You can also create a DIY pastry bag using parchment paper or wax paper.

Can I make these ahead of time?
You can definitely make the brownies ahead of time. But I’d wait to decorate them ’til right before your party or event. That way everything looks fresh and crisp. Because of the ingredients used and the way they’re decorated, they can be more difficult to properly store.
More Halloween Desserts:
More easy last minute ideas –>> 20+ Halloween snacks for party – including Halloween brownies, party punch, cookies, no bake desserts, treats on a stick, Halloween cupcakes, and more!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Spooky Graveyard Brownies

Easy graveyard brownies, perfect for your Halloween party. Use Milano cookies, Oreos, and candy pumpkins to decorate these spooky treats!
15 brownies (baked and cooled)
1 1/2 cups green decorating icing
2 cups Oreo cookies (crushed)
6 Milano Cookies
1 1/2 cups black decorating icing
12 mellowcreme candy pumpkins
Slice the brownies into squares.
Using green decorating icing with a round tip, add pumpkin vines (or squiggles) with green icing to the top of each brownie.
Crumble crushed Oreos on top of the green icing.
Break or cut a Milano Cookie in half.
Using black decorating icing with a round tip, pipe the letters R.I.P. with black icing onto the front of the cookie.
Pipe black icing onto the cut end of the Milano Cookie.
Press the "gravestone" into the corner of the brownie.
Add a dab of green icing to the bottom of a candy pumpkin and set it in place on the grave.
And that’s it! They’re ready to serve for a fun Halloween treat!
*I recommend using cake-like or chewy brownies (preferably chewy) that won’t be so gooey and will easily pop right out of the pan.

*If you don’t want to buy icing, you can make homemade cookie frosting; then just separate the icing into two bowls, and mix it with black and green food coloring. Use a pastry bag and round tip to decorate. If you don’t have pastry bags or tips, you can use a sandwich bag instead. Just snip the corner of a sandwich bag, fill the bag with icing, and swirl away. You can also create a DIY pastry bag using parchment paper or wax paper.

Desserts, Halloween
American
brownie graveyard, graveyard brownies, Halloween brownies, Halloween graveyard brownies, how to make graveyard brownies, spooky brownies, tombstone brownies
October 13, 2021
Dutch Apple Crumb Pie
Learn how to make an easy Dutch apple crumb pie from scratch. Make it homemade with crumb-topped cinnamon spiced apples, baked in the best pie crust ever!

Apple crumb pie is one dessert I make every fall and Thanksgiving, and I love to enjoy it with a scoop of vanilla ice cream (or cinnamon ice cream).

While apple pie and apple crisp without oats taste good any time of year, there’s something about going to the orchard when the air is just getting crisp outside, picking up a bushel of apples, and making all the apple recipes, including this apple pie with crumb topping.

When it comes to apple pie, I love using the freshest apple I can possibly find. It adds so much more flavor into the pie than the average store-bought apple. Sometimes I also add a pinch of homemade apple pie spice for extra flavor.

One of my favorite things about making apple crumble pie is the fact that you don’t have to add a top crust. While a top crust isn’t necessarily hard, Dutch apple pie topping is easier and quicker.

This pie actually inspired one of my favorite personal-sized desserts with a crumb topping, stuffed pears.

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What is Dutch Apple Pie?

Dutch apple pie is easier than a traditional apple pie because it only involves a single pie crust. Instead of the second crust, the delicious apple pie filling is covered with a streusel topping that crumbles right over the apples.

That streusel topping is made with butter, flour, and sugar.

Why This Recipe Works
- This is definitely my favorite apple pie recipe, not only because it’s easy to make, but also because it’s so delicious. If you’re a beginner pie baker, apple pie with streusel topping is definitely the best apple pie recipe to start with on your pie making journey. You can even make delicious baked cinnamon apples without the crust.
- The combination of the cinnamon apple pie filling with the buttery streusel topping makes a pie that everyone will love.
- The butter, combined with the sugar and brown sugar, give the topping a slightly crispy texture with every single bite.
Ingredient Notes
- Pie Crust – This is the perfect pie crust and my favorite crust to use. I usually make it gluten-free, but you can make it with regular all-purpose flour, as well. It’s a buttery crust that adds loads of flavor to your pie.
- Apples – For any kind of apple crisp, cobbler, crumble, or pie, I love using seconds; seconds are imperfect apples you can often buy cheaper and in bulk at an orchard or farmer’s market. I prefer to use Jonathan apples or Jonagold apples. Jonagolds are a cross between Jonathans and Golden Delicious, and they are so sweet, tart, and crisp. Some more of the best apples to use for pie include Granny Smith apples, Golden Delicious, Pink Lady, Honeycrisp, Braeburn, Cortland, and Northern Spy. According to Bob’s Red Mill, Northern Spy is a rare apple and hard to find; but if you love apple pie, it’s definitely one you may want to hunt down.
- All-Purpose Flour – While I use a gluten-free flour, you can also use a regular all-purpose flour.
- Lemon Juice – I prefer to use my favorite Minute Maid lemon juice, which you can find in the freezer juice section of the grocery store.
How to Make Apple Crumb Pie

There are 3 parts to this wonderful autumn dessert, including the crust, the apple pie filling, and the crumble topping. Let’s start with the crust.

Make the Pie Crust…

If you prefer a traditional roll-out crust, this pie crust is the way to go. If you want to keep it easy, try making this no-roll pie crust or use a store bought pie crust.
Make the Apple Pie Filling…
1. Wash, core, peel, and thinly slice the apples, adding them to a large bowl. An apple peeler makes this process so much easier and quicker too.
2. Melt the butter, and mix it into the prepared apples. Then add the sour cream, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Mix together well.
3. Take your pie crust out of the fridge, and pour the apple mixture into the pie shell.
Make the Dutch Apple Pie Topping…
1. Add flour, brown sugar, and sugar to a small mixing bowl, and mix together well.
2. Slice cold butter into the dry ingredients.
3. Then mix together with a pastry blender. It will form into a nice crumbly mixture.
4. Top off your pie with the crumble topping, making sure you crumble it all up around the edge, as well.
How to Bake Apple Pie…

Place your pie plate on a baking sheet (a cookie sheet works just fine), and bake at 375° F for about an hour. And as I’ve recommended before, you can use a pie shield to keep your crust from getting too brown around the edges.

Once your Dutch apple crumb pie is done, take it out of the oven, and allow it to cool on a wire rack. Serve it with a scoop of vanilla ice cream or a dollop of homemade whipped cream.

Expert Tips and Recipe FAQ’s

How do you know when a Dutch apple pie is done?
The crust and crumb topping will turn a nice golden brown. The apple pie filling will also be very bubbly, and the apples will soften; you can test them with a fork.

How do I store it?
You can make this pie in advance, but I wouldn’t recommend more than a day ahead of time, unless you’re going to freeze the pie. To store the pie, I recommend covering it well and placing it in the refrigerator. You can warm it up the next day at a low temperature in the oven, or in the microwave.

Can you freeze apple pie?
Yes, you can freeze this deep dish apple crumb pie. Just make sure it’s covered well so it doesn’t get freezer burn. You may also want to make it in a pie dish you don’t plan to use again before you take the pie out of the freezer; or use a disposable aluminum pie plate. When you’re ready to eat it, be sure to allow plenty of time to thaw before serving.

Can I make this pie gluten-free?
You can absolutely make it gluten-free by substituting a good gluten-free flour (<— this one’s my favorite) for the all-purpose flour. And then also make the pie crust with gluten-free flour. Also, be sure to check labels on all of the ingredients, just to be safe, especially the spices you use, because they can be a risk for cross-contamination.

MORE FAMILY FAVORITE PIE RECIPES:
Find more holiday dessert recipes on my list of Favorite Thanksgiving Recipes.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Dutch Apple Crumb Pie

How to make an easy Dutch apple crumb pie from scratch. Homemade with crumb-topped cinnamon spiced apples, baked in the best pie crust ever!
Johnny apple peeler
Nested Mixing Bowls
Pastry Blender
Glass Pie Plate
Baking Sheet
Pie Shield
Pie Server
1 single pie crust
Apple Pie Filling:
6 cups apples (sliced)
2 tablespoons salted butter
2 tablespoons sour cream
1/4 cup cane sugar
1/4 cup light brown sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 teaspoons lemon juice
Crumb Topping:
1/2 cup all-purpose flour
1/4 cup light brown sugar
1/4 cup cane sugar
1/4 cup salted butter (sliced cold)
Make a single pie crust and have it ready to go beforehand.
Pre-heat your oven to 375° F.
Apple Pie Filling:
Wash, core, peel, and thinly slice the apples, adding them to a large bowl.
Melt the butter, and mix it into the prepared apples.
Then add the sour cream, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Mix together well.
Pour the apple pie filling into the pie shell.
Crumb Topping:
Mix together the flour, brown sugar, and sugar.
Then slice cold butter into the dry ingredients, and mix together with a pastry blender. It will form into a nice crumbly mixture.
Top off your pie with the crumble topping, making sure you crumble it all up around the edge, as well.
Place your pie plate on a baking sheet, and bake at 375° F for about 1 hour, possibly a little longer depending on whether or not your crust is done.
Once the pie is done, take it out of the oven, and allow it to cool on a wire rack, 'til you're ready to slice it up and serve it.
*You can make this pie gluten-free by substituting a good gluten-free flour (<— this one’s my favorite) for the all-purpose flour. And then also make the pie crust with gluten-free flour. Also, be sure to check labels on any of the above ingredients, just to be safe, especially the spices you use.

*An easy way to prep the apples is to use an apple peeler. It just makes the process so much quicker and easier.

How do you know when a Dutch apple pie is done?

The crust and crumb topping will turn a nice golden brown. The apple pie filling will also be very bubbly, and the apples will soften; you can test them with a fork.

How do I store apple crumb pie?

You can make this pie in advance, but I wouldn’t recommend more than a day ahead of time, unless you’re going to freeze the pie. To store the pie, I recommend covering it well and placing it in the refrigerator. You can warm it up the next day at a low temperature in the oven, or in the microwave.

Desserts, Pies & Pastries
American
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October 7, 2021
Grasshopper Sundae Easy Last Minute Dessert
Make a decadent grasshopper sundae with mint chocolate chip ice cream and Oreo cookies in minutes. Delicious last minute dessert recipe!

This mint chocolate chip sundae is just in time for St. Patrick’s Day, and it’s such an easy dessert to make. It makes the perfect last minute dessert; in fact, it’ll seem like you’ve gone all out, when really, it only takes a few minutes to make this yummy frozen dessert.

Mint chocolate chip ice cream has been a favorite of mine since I was a little girl. While I have my favorite brand, and I’ll talk about that a little bit on down below, any brand will do, as long as it’s minty and full of chocolate chips.

Now normally, grasshopper flavored ice cream is full of both chocolate and brownies. Instead of brownies, though, I love the crunchiness of crushed or chunked up Oreo cookies.

Put your mint chocolate chip ice cream sundae together with shaved chocolate and whipped cream (or peppermint whipped cream), and you’ve got a family favorite dessert.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

If you’d rather skip all of my sundae making tips, important info for this recipe, and similar recipe ideas – and get straight to the mint chocolate sundae recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

LET’S TALK INGREDIENTS

Oreo Cookies: You can use any brand chocolate sandwich cookies, but Oreo cookies are the best. I especially love gluten-free Oreos (Great Value has a great gluten-free version of Oreos too).

Mint Chocolate Chip Ice Cream: I said I’d tell you my favorite brand, and that is Turkey Hill’s Choco Mint Chip. Blue Ribbon is another tasty brand, but I really love Turkey Hill’s version of mint chip, because it’s a beautiful old-fashioned minty green, has amazing mint flavor, and is chock full of slivered up chocolate chips. It’s so delicious. Oh and it’s gluten-free and also free of any high-fructose corn syrup. If you’d rather make homemade and love mint cookie ice cream, I love my Oreo mint ice cream recipe; it’s so, so good! Now that my sales pitch is over (but really, it’s my boys’ favorite too), let’s talk about some of the other ingredients.

Chocolate Syrup or Sauce: You can use a chocolate syrup or hot fudge sauce. I prefer to just drizzle on a little bit of Hershey’s Syrup. No warming necessary, and it’s super easy.

Whipped Cream: You can make homemade whipped cream, or you can use Reddi-Whip. But take my advice if using Reddi-Whip, and get the real stuff; this is one example when generic is not always better, because it will melt very quickly.

Shaved Dark Chocolate: I used just a little chunk of Baker’s Semi-Sweet Chocolate. You can use just a regular candy bar if you want. I prefer to use dark chocolate over milk chocolate, though, for a richer, more decadent flavor.

Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Before you get started making your sundae, you may want to check out our complete guide to ice cream tools and equipment. It’s the ultimate supply list for every ice cream lover’s kitchen.

Plastic Baggie and Rolling Pin – for crushing up the Oreos.

Vegetable Peeler – for shaving the chocolate.

Sundae Bowls or Sundae Cups

Ice Cream Scoop

HOW TO MAKE A GRASSHOPPER SUNDAE

Before you get started, be sure to gather all of your ingredients together, and get them prepped.

Prep Your Ingredients First…

The only prep needed for this sundae is to crush up the Oreos and shave the chocolate.

To crush the Oreo cookies, put all your Oreos in a plastic baggie, and seal it well without any air left in the bag. Then take a rolling pin and roll over the cookies, or beat the cookies with the rolling pin, ’til they’re the consistency that you want.

To shave the chocolate, take a vegetable peeler and peel the chocolate bar, just like you would a carrot or a potato. You should get beautiful fine shavings or curls of chocolate, perfect for topping off and decorating your sundae.

Then Make the Sundaes…
1. Place 1/2 to 3/4 of the crushed Oreo cookies in the bottom of your sundae bowls. Set the rest of the crumbles aside.
2. Add 2 to 3 scoops of mint chocolate chip ice cream to each sundae bowl.
3. Add a drizzle of chocolate syrup to every sundae.
4. Crumble on the rest of the crushed Oreos.
5. Add a swirl of whipped cream on top.
6. Then sprinkle on the shaved chocolate.
Now if you want, you can add a cherry on top. Maraschino cherries straight from the jar work just fine.

FAQ:

Can I make this sundae dairy-free?
To make it dairy-free, you’d need to use a dairy-free mint chocolate chip ice cream or gelato. It’s pretty easy to find dairy-free ice cream in the freezer section; but it may prove more difficult to find the rest of the ingredients dairy-free, though they may be easier to find at a health food store.

Can I make it gluten-free?
Yes, you can; I make this gluten-free. Get a good gluten-free ice cream (like Turkey Hill’s Choco Mint Chip), gluten-free Oreos, etc. Just check ingredient labels to make sure everything is truly gluten-free.

How can I make sundaes ahead of time so they’re ready to go?
If making these sundaes a day or two ahead of time, I’d recommend adding only the Oreos, ice cream, and chocolate syrup to your sundae bowls. Then cover each one well with plastic wrap and aluminum foil, and place them in the freezer. When you’re ready to serve, you can add the whipped cream and shaved chocolate.

WHAT GOES WELL WITH MINT CHOCOLATE CHIP ICE CREAM?

Well, we’ve already established that Oreo cookies are my favorite addition. But there are other things you can add, as well, including the following:
- Brownies – Chunk up brownies to mix with your mint chocolate ice cream.
- Walnuts or pecans – You can sprinkle chopped walnuts or pecans onto your sundaes.
- Hot fudge sauce
- Chocolate cake or chocolate cupcakes
- Crushed peppermint candies or candy canes
- Andes Mints
- Chocolate graham crackers
- Make really delicious homemade ice cream sandwiches with mint chip ice cream.
What would you add to mint chocolate chip ice cream?

MORE ST. PATRICK’S DESSERT IDEAS:
GET THE PRINTABLE RECIPE

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Grasshopper Sundae Easy Last Minute Dessert

Make a decadent grasshopper sundae with mint chocolate chip ice cream and Oreo cookies in minutes. Delicious last minute dessert recipe!
12 Oreo Cookies (crushed*)
2 quarts mint chocolate chip ice cream
1/2 cup chocolate syrup
1 cup whipped cream
2 tablespoons semi-sweet chocolate (shaved*)
4 Maraschino cherries (optional)
Place 1/2 to 3/4 of the crushed Oreo cookies in the bottom of your sundae bowls. Set the rest of the crumbles aside.
Add 2 to 3 scoops of mint chocolate chip ice cream to each sundae bowl.
Add a drizzle of chocolate syrup to every sundae.
Crumble on the rest of the crushed Oreos.
Add a swirl of whipped cream on top.
Then sprinkle on the shaved chocolate.
If you want, you can add a cherry on top. Maraschino cherries straight from the jar work just fine.
*To crush the Oreo cookies, put all your Oreos in a plastic baggie, and seal it well without any air left in the bag. Then take a rolling pin and roll over the cookies, or beat the cookies with the rolling pin, ’til they’re the consistency that you want.

*To shave the chocolate, take a vegetable peeler and peel the chocolate bar, just like you would a carrot or a potato. You should get beautiful fine shavings or curls of chocolate, perfect for topping off and decorating your sundae.

How can I make sundaes ahead of time so they’re ready to go?

If making these sundaes a day or two ahead of time, I’d recommend adding only the Oreos, ice cream, and chocolate syrup to your sundae bowls. Then cover each one well with plastic wrap and aluminum foil, and place them in the freezer. When you’re ready to serve, you can add the whipped cream and shaved chocolate.

Frozen Treats
American
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March 10, 2021