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The Easiest Homemade Ice Cream Ever

Every other year, or so, we like to travel with a small group of our best friends. There’s nothing better than enjoying a fun, sunny vacation with great people, learning about new cultures and taking a break from your everyday life.

One of the things I love most about our trips is that we get to try all kinds of exotic dishes. I love finding new spices and flavors that I can later incorporate into our dinner routine at home. I often bring home spice mixes and recipes I’ve received from the locals – it’s a wonderful way to look back and remember all the people you got to know during your vacation.

This recipe is originally from Peru! I haven’t been there myself but a friend of mine has, and she said this was the most delicious ice cream she ever had in her life. To be exact, this is a parfait, but we call it the Peruvian ice cream in our family. Everyone loves it!

You can tweak the recipe to your taste and possible food allergies – for example I’ve tried soy cream instead of regular heavy cream, for a friend who is lactose intolerant. The best part is, you don’t need an ice cream machine to make this!

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Quick Tip: Adjust the amount of sugar depending on how sweet the fruit puree is.

When fresh berries are in season, I always want to make the most of it. So I go to the supermarket and hoard packs of fresh berries so that I can indulge myself with any food that has berries in it—shakes with lots of milk and ice; syrup which I drizzle on top of my pancakes or waffles (and still top them with fresh berries); and the most delectable cakes and pastries that I can grace my table with during meal time. For example, I love having either a strawberry cream cake or a raspberry cake to share with my family and friends when I have them over for dinner.

Berry cakes compliment any main dish that you prepare, which is why if you’re going to a potluck gathering, the safest thing to bring is a berry cake. The sweetness comes from the cake itself, but the tangy freshness of the berries helps balance the taste, making it just right. This recipe I found over Natasha’s kitchen is one of the best I’ve ever tried making. And it’s not just a cake; it’s a jello mousse—a Raspberry Jello Mousse Cake in particular.

Photo courtesy of Youtube. Recipe courtesy of Natasha’s Kitchen.

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Quick Tip: Let cake sit on top of the peeled back parchment paper to cool.

Those boxes of ice cream at the store are so darn expensive! If they’re bars you only get 4 if you’re lucky, if its a pint it’s gone in a flash. Wouldn’t it be nice to be able to make them at home. Uh, you can!

This raspberry sorbet is icy, refreshing and the perfect end to any meal. You don’t even need a machine! Whip this stuff up in 5 minutes flat and scoop some tiny balls of it into a fancy glass. You and your family will feel like you’re at a posh restaurant. You can also get a few giant scoops and indulge without any guilt at all. Homemade is best made, right?

If you’re not a fan of raspberries you can use any berry really, Read on to find out how easy this truly is to make. You can feel proud of eating and serving something that has no additives and keeps all the flavor.

Recipe and photo courtesy of Bigger Bolder Baking.

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Quick Tip: Use any fruit, just be aware the more water content, the harder it will freeze.

Do you want to know what dreams are made of? Lemon cheesecake bars. Wowser! These little guys are AWESOME. Seriously, they are like a little burst of sunshine in your mouth. You’ll be hooked from the first bite. Cheesecake is already a staple dessert in our household but when paired with the tartness of lemon and the sweetness of fresh raspberries, it becomes a legend.

Seriously folks, nothing puts a smile on your face like an old-fashioned whoopie pie. However, this recipe puts a twist on the ooey, gooey, cake dessert and uses ice cream instead. Made with mixed berries, the cake portion of the pies are filled with sweet, summer yummies. Once the dessert has been fully constructed, you’re left with two fluffy cakes with a thick slab of ice cream sandwiched between them.

Usually the words “chocolate cake,” and “low in fat,” are never in the same sentence, especially with a dessert that looks this good.  Don’t let the fruit throw you off, as they say, it truly “takes the cake.”

This White Chocolate Raspberry Cheesecake is a true classic.  The mix of light tartness with soft, creamy sweetness is sure to delight chocolate and fruit lovers alike, and the raspberry swirl is quite visually pleasing, as well.