No Bake Strawberry Dessert Cups (Easy + Tips)

These delicious no-bake drunken strawberry dessert cups are light, creamy, and refreshing. They’re perfect for entertaining and a cinch to make!

3 strawberry dessert cups with fresh strawberries, whipped cream and mint

It’s officially strawberry season! Yay! What better way to celebrate than with these luscious no bake strawberry dessert cupsI love the combination of strawberries and cream! They’re heavenly together!

You will absolutely love this dessert! It’s incredibly simple to make and it only has a few ingredients: strawberries, vodka, sugar, cream, and vanilla. 

In addition, these strawberry dessert cups are gorgeous and would make the perfect dessert for dinner parties.

This recipe is similar to my no-bake banoffee pie cups – elegant, creamy, and super simple, but with a boozy twist!

What makes this recipe stand out

I macerated the strawberries first. This is a technique I used for my easy homemade strawberry ice cream!  Macerating the strawberries means mixing them with some sugar and some of your favorite alcohol and letting them sit for about an hour.

The longer you soak the strawberries in alcohol, the more intense flavor they’ll have. 

To me, 1 hour is enough, but you could soak the strawberries longer than that if you want.

While the strawberries are soaking, they release juices and create a beautiful red syrup. I absolutely love this syrup, so I kept it in the dessert, but you could strain the strawberries before assembling the dessert, and reserve the syrup, if you prefer. The syrup would be great with fresh strawberries or over ice cream!

Most importantly, though, this is an elegant dessert without requiring tons of effort to make! This is an easy no-bake summer dessert!

I served them in mini dessert glasses, but you could use wine glasses or even mason jars! Just use whatever you have.

What you’ll need to make these no-bake strawberry dessert cups:

Strawberries: I use fresh strawberries that aren’t too ripe. I find the really ripe ones get a bit mushy.

Alcohol:  I use vodka because I think it pairs so well with strawberries! I also love that  it doesn’t really produce an intense boozy taste (I could barely taste it). I want enough to enhance the dessert, but not overpower it.

Sugar: I use regular granulated sugar to macerate the strawberries and some powdered sugar for the whipped cream.

Cream: I use heavy whipping cream because I prefer to make my own whipped cream. In order for it to whip, it needs to have at least 33% fat.

Vanilla: I use a tiny amount of vanilla extract in the cream. It really blends well with the overall flavors.

Optional Add-ins and Variations

  • Feel free to add your favorite alcohol to macerate the strawberries. Brandy, Amaretto liqueur, Grand Marnier, or Cointreau would be nice. I also think that Ouzo would give a really intense Greek flavor. My personal favorite, though, is vodka.
  • To each layer, you could add some cookie crumbs, like graham crackers, crushed Amaretti cookies, or even Oreo cookies!
  • You could also add pieces of cake, like pound cake, or angel food cake. I would put them before adding the strawberries, so that they soften up a bit from the syrup.
  • For more texture, you could add some granola or nuts, too!

HOW TO MAKE NO-BAKE  STRAWBERRY DESSERT CUPS

Begin by washing and hulling the strawberries. Then pat them dry.

After that, it’s time to macerate the strawberries. 

strawberry dessert cups steps 1-2

1 To a large bowl, add the strawberries, sugar, and vodka. 

2 Mix everything together. Then cover with plastic wrap and let it sit at room temperature for 1 hour.

 

strawberry dessert cups steps 3-4

3 Then whip the cream with the powdered sugar and vanilla extract. 

4 I like to put it in a pastry bag fitted with a star tip and put it in the fridge until I’m ready to serve. This step is totally optional – it just makes the parfaits pretty! You can just use a spoon instead, if you don’t have a pastry bag.

After that, it’s time to assemble the dessert cups!

strawberry dessert cups steps 5-8

5 Spoon some strawberries into a glass (strain the strawberries first if you don’t want any syrup).

6 Then I pipe some whipped cream on top of the strawberries. 

7 After that, I add another layer of strawberries over the whipped cream.

8 Then finish with some more whipped cream on top.

You could garnish with some mint leaves or some sliced strawberries to make it even prettier.

Enjoy them right away or cover them with plastic wrap and put them in the refrigerator. They can be refrigerated for a few hours before serving.

3 strawberry dessert cups with fresh strawberries, whipped cream and mint

FREQUENTLY ASKED QUESTIONS

Can you make these no-bake strawberry dessert cups in advance?

I think this dessert is best served on the same day you make them. But you could make them a few hours in advance and keep them in the fridge until you’re ready to serve them.

Can you make this dessert with frozen strawberries?

I haven’t tried this recipe with frozen strawberries, but I think that the texture wouldn’t be the same with frozen strawberries. I think fresh strawberries would give the best results.

TIPS FOR THE BEST NO-BAKE STRAWBERRY DESSERT CUPS  

  • After you wash the strawberries, pat them dry and try to absorb as much water as you can, otherwise, they’ll get soggy.
  • You could soak the strawberries longer than 1 hour if you want a more intense alcohol flavor – you could even do it overnight. However, keep in mind that the longer you soak the strawberries, the softer they become. Also, macerating them longer creates more syrup.
  • For boozier strawberries, you could add more vodka, if you want.

3 strawberry dessert cups with fresh strawberries, whipped cream and mint

Let me know how these no-bake strawberry dessert cups turn out for you in the comments below! I’d love to hear from you!

MORE STRAWBERRY RECIPES

Easy Strawberry Charlotte Cake with Fresh Strawberries

Easy Homemade Strawberry Ice Cream Without an Ice Cream Maker (with fresh strawberries)

Easy Strawberry Mint Sorbet-No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

Easy Strawberry Jam (Without Pectin + Tips)

No Bake Strawberry Dessert Cups (Easy + Tips)

These delicious no-bake drunken strawberry dessert cups are light, creamy, and refreshing. They’re perfect for entertaining and a cinch to make!
Prep Time1 hr 10 mins
Total Time1 hr 10 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: no bake, strawberry, dessert cups
Servings: 6 -8 approximately

Ingredients

  • 1 pound / 500 g strawberries (about 25)
  • 4 tablespoons sugar
  • 3 tablespoons vodka
  • 1 cup (250 ml) heavy whipping cream
  • ¼ cup (28 g) powdered sugar
  • 1 teaspoon vanilla
  • 3-4 strawberries and mint leaves (optional)

Instructions

  • Wash and hull the strawberries and then pat them dry.
  • To a large bowl, add the strawberries, sugar, and vodka. Mix everything together. Then cover with plastic wrap and let it sit at room temperature for 1 hour.
  • Meanwhile, whip the cream with the powdered sugar and vanilla extract until stiff peaks form. Put it in a pastry bag fitted with a star tip and refrigerate it until you're ready to serve. Alternatively, you could use a spoon instead to assemble the cups.
  • Assemble the Dessert Cups
  • Spoon some strawberries into a glass. You could strain the strawberries first if you don’t want any syrup in the dessert.
  • Pipe some whipped cream on top of the strawberries.
  • Add another layer of strawberries over the whipped cream.
  • Finish with some more whipped cream on top.
  • Garnish with some sliced strawberries and mint leaves, if desired.
  • Enjoy them right away or cover them with plastic wrap and put them in the refrigerator. They can be refrigerated for a few hours before serving.

Notes

  • The servings will depend on the size of glasses you use.
  • After you wash the strawberries, pat them dry and try to absorb as much water as you can, otherwise, they’ll get soggy.
  • You could soak the strawberries longer than 1 hour if you want a more intense alcohol flavor - you could even do it overnight. However, keep in mind that the longer you soak the strawberries, the softer they become. Also, macerating them longer creates more syrup.
  • For boozier strawberries, you could add more vodka, if you want.
© Pastry Wishes

 

Easy Rose Bliss Balls (Healthy, Vegan, Raw, Sugar-free, Gluten-free, Oil-free)

These rose bliss balls are the perfect sweet snack and a great way to indulge without feeling guilty! A delicious bite-sized superfood to keep you going throughout the day! 

rose bliss balls in a glass bowl on a dark surface with dried rose buds, cocoa powder and gray cloth

I’m not much of a health freak, but there are times when I want something sweet but healthy, too. 

I’ve been experimenting with healthy, raw dessert treats lately. And apart from my vegan chocolate truffles, which have raw cashews, I’m not all that familiar with raw desserts.

So, I began playing around with flavors I love with dried Greek figs and turning them into energy balls. 

Boy, was I totally blown away with the results!

These incredible, no-bake energy bites are heavenly!

WHY YOU’LL LOVE THESE ROSE BLISS BALLS

They’re… 

  • simple, no-bake treats.
  • raw.
  • vegan.
  • sugar-free, yet sweet enough to satisfy any sweet tooth.
  • gluten-free.
  • oil-free.
  • incredibly quick and easy to make.
  • moist.
  • healthy.
  • perfect for a snack.
  • easy to pack and they travel really well, too!

WHAT MAKES THESE BLISS BALLS STAND OUT

Most bliss ball recipes are made with dates, but I decided to try using dried figs because they have a bit fewer carbs and less fat than dates and I honestly think they taste a lot better, too. Greek figs are considered one of the best in the world. So, if you can get a hold of Greek figs, you should definitely try them! I’m sure they’re available online or at Greek specialty shops.

In addition, unlike traditional bliss balls, this recipe doesn’t require soaking the figs at all. This makes it even easier and faster to make!

Best of all, though, these bliss balls have a unique flavor unlike anything I’ve ever had – a wonderful medley of unique flavors: figs and roses.

WHAT DO THESE ROSE BLISS BALLS TASTE LIKE?

If you like Fig Newtons, you’ll probably like these, too! They’re sweet and slightly spicy. The dried rose buds don’t taste great on their own, but when they’re mixed with everything else, they really bring out a wonderful, exotic flavor. 

What I think makes these balls phenomenal, though, is the tiny amount of Kahlua. OMG! 

Kahlua and figs are a match made in heaven! 

rose bliss balls in a glass bowl on a dark surface with dried rose buds

WHAT YOU NEED TO MAKE THEM – ONLY 5 INGREDIENTS:

Dried Figs:

I use all natural, unsweetened white dried Greek figs, that are naturally sun dried. The variety I use is one from the island of Evia.

Salt & spices:

I use a little cinnamon and just a small amount of salt to enhance the flavors.

Dried Rose Buds:

Dried rose buds really bring out a wonderful flavor! 

Alcohol:

I use a tiny amount of Kahlua, but if you want to avoid alcohol, you could easily replace this with water. 

FREQUENTLY ASKED QUESTIONS

Are these balls healthy?

Yes! To me, these balls are tiny versions of an energy bar. They contain dried figs, which are excellent sources of iron and calcium and, most importantly, they are also rich in antioxidants.

Can this recipe be customized?

Yes! Here are a few ideas:

  • Substitute Kahlua with orange juice or just water.
  • Instead of dried rose buds, about 1 teaspoon food grade rose water.
  • Add some of your favorite nuts or seeds or even unsweetened shredded coconut.

How long will they last?

They can be stored in an air-tight container in the fridge for up to 2 weeks. After that, they begin to dry out.

Can they be frozen?

Yes! Spread them out on a baking sheet and put in the freezer. When they’ve frozen completely, put them in a freezer bag and then in a freezer-safe container. They can be  frozen for about 2 months.

HOW TO MAKE ROSE BLISS BALLS

Rose Bliss Balls 4 Steps

STEP 1 

Put everything in a food processor and pulse until smooth.

STEP 2

It should come together when you pinch some together.

STEP 3 

Form balls, about 1 tablespoon for each. I like to use a small cookie scoop for this because it’s easier and I get the same size for each ball.

STEP 4

Roll the balls in some crushed, dried rose petals or your desired topping.  

How easy is that??

TIPS FOR SUCCESS

  • The type of dried figs you use may affect the overall texture. If the mixture is too crumbly, add a lit bit of water, a teaspoon at a time, until it comes together.
  • The dough is quite sticky. If you want, you could wet your hands or wear gloves so that they’ll be easier to roll.

IDEAS FOR TOPPINGS

  • dried unsweetened shredded coconut
  • sesame seeds
  • chopped walnuts
  • unsweetened cocoa powder – I use Dutch-processed as it’s less bitter than natural cocoa powder (To learn the difference between these two types of cocoa, check out this post I wrote.)
  • melted dark chocolate

HOW TO ENJOY THESE ROSE FIG BALLS 

First of all, I already keep lots of different sweet treats in the freezer, just in case of an emergency, like chocolate pomegranate bark , and these fig balls make another great addition! 

But apart from eating them on their own, I’ve discovered lots of other ways to enjoy them, too! 

Here are a few ideas:

  • Add them to Greek yogurt for a healthy breakfast or snack.
  • Put 1 (or 2) bliss balls in your favorite smoothie.
  • Add some over a mixed green salad drizzled with some balsamic vinegar.

~Voula

MORE HEALTHY RECIPES

Easy Healthy Watermelon Slushie

Healthy Tahini Breakfast Cookies

Easy Apple Chips

Ancient Greek Sesame Bars – Pasteli 

Easy Fluffy Vegan Chocolate Mousse

MORE FIG RECIPES

Easy honey-baked figs

Let me know how these rose bliss balls turn out for you in the comments below! I’d love to hear from you!

Easy Rose Bliss Balls (Healthy, Vegan, Raw, Sugar-free, Gluten-free, Oil-free)

These rose bliss balls are the perfect sweet snack and a great way to indulge without feeling guilty! A delicious bite-sized superfood to keep you going throughout the day! 
Prep Time5 mins
Total Time5 mins
Course: Breakfast, Dessert, Snack
Cuisine: American, Greek, Mediterranean
Keyword: figs, healthy, rose, bliss balls, kahlua
Servings: 10 balls

Ingredients

  • 10 dried figs, about 6.3 oz / 180 g
  • 1 teaspoon ground cinnamon
  • ½ tablespoon Kahlua (or water)
  • 1 tablespoon dried rose petals (+ extra to coat)
  • 2 tablespoons unsweetened cocoa powder

Instructions

  • Put everything in a food processor and pulse until smooth.
  • It should come together when you pinch some together.
  • Form balls, about 1 tablespoon for each. I like to use a small cookie scoop because it’s easier and I get the same size for each ball.
  • Roll the balls in some crushed, dried rose petals or your desired topping.  
  • Enjoy!
  • They can be stored in an air-tight container in the fridge for up to 2 weeks

Notes

FREEZING OPTION
Spread them out on a baking sheet and put in the freezer. When they’ve frozen completely, put them in a freezer bag and then in a freezer-safe container. They can be  frozen for about 2 months.
© Pastry Wishes

 

 

 

 

Easy Fluffy Vegan Chocolate Mousse (Only 2 Ingredients)

Looking for a healthier chocolate fix that only takes a few minutes to make? Look no further! This is the BEST vegan mousse you will ever make!  It’s a magical, two ingredient dark chocolate mousse that you can whip up in no time! 

two ingredient chocolate mousse in a glass with chocolate shavings on top on a dark surface

This mousse is so good! It looks fancy, like it would be really complicated to make, but it really isn’t – looks can be so deceiving at times!

This mousse is creamy, decadent and rich in chocolate!

WHAT MAKES THIS RECIPE STAND OUT:

You can make it in less than 20 minutes!

It’s vegan, so there are no eggs or cream.

This recipe doesn’t have any unusual ingredients that are often included in vegan desserts! No tofu, no aquafaba (water used in cooking chickpeas!), no avocado, no gelatin – no fuss! Just 2 simple ingredients are all you need! 

It’s low in sugar, making it a lot healthier than your average mousse.

It looks pretty when piped into glass dishes and would be great for dinner parties!

two ingredient chocolate mousse in a glass with mint leaves and chocolate shavings on top on a dark surface with 2 spoons and another glass of mousse in the background

WHAT YOU’LL NEED:

Couverture chocolate:  This is a high-quality chocolate, perfect for melting and baking. You need one with a high percentage of cocoa butter, at least 70%. The one I use is 72% and I really think this high amount of cocoa butter helps to make the mousse thick. It also has a much richer flavor. 

Coconut milk: Coconut milk is usually my go-to whenever I want  to replace heavy cream for a lighter dessert. For this recipe, you do not taste the coconut at all! It just blends well with the couverture chocolate – a real dream to work with!

WHAT COCONUT MILK TO USE

Make sure the coconut milk you are using is NOT in a carton.

The coconut milk that’s in a carton won’t work for this recipe. It isn’t the same as the one in the can – it’s much too watery. You need canned coconut milk, just make sure it’s unsweetened.

I experimented with 2 different kinds of coconut milk: light and full fat. I didn’t really see much of a difference, despite the fact that the regular coconut milk is thicker than the lighter one.

WHAT CHOCOLATE TO USE

I tested this recipe with 2 different kinds of couverture chocolate: one with 54% cocoa butter and one with 72% cocoa butter. The 54%  made the dessert much creamier and more like a pudding rather than a mousse, but it thickened in the fridge after a few hours.  However, with the 72% , the texture was perfect and it was much thicker! So definitely use chocolate that has at least 70% cocoa butter. 

two ingredient chocolate mousse in a glass with a spoon on top on a dark surface

FREQUENTLY ASKED QUESTIONS

How do you store this mousse?

I cover it with plastic wrap and keep it in the refrigerator. 

How long does it last?

This dessert lasts for about 4 days in the refrigerator.

HOW TO MAKE THIS TWO INGREDIENT  MOUSSE

I think this is the easiest recipe on the blog! Seriously, it only takes 2 simple steps and a few minutes!

STEP 1

Put the can of coconut milk in the freezer for 10 minutes. 

STEP 2

Take it out of the freezer, pour it into a bowl and beat it for 1 minute. 

Add the melted chocolate and beat for exactly 2 minutes.

That’s it! 

two ingredient chocolate mousse in a glass with chocolate shavings on top on a dark surface with 2 spoons and another glass of mousse in the background

Top Tip

You can either melt the chocolate either by putting it in the microwave in 30 second increments, or by putting it in a bowl over just simmering water and stirring it until it melts. I personally like melting it over hot water – that way I know I won’t risk scorching it.

TIPS FOR SUCCESS

This fluffy vegan mousse is practically foolproof! 

You really need couverture chocolate with a high cocoa ratio for best results. It’s really smooth and perfect for this recipe and creates the right texture. However, if you can’t get it, use dark chocolate, instead.

VARIATIONS, ADD-INS & TOPPINGS

  • Add a shot of your favorite alcohol! I think mint liquor would be nice!
  • Top with your favorite nuts or fruit. I love topping it with chocolate shavings or ground Oreo cookies!
  • Go totally overboard and drizzle some chocolate syrup over it!

MORE NO-BAKE VEGAN RECIPES

Chocolate Pomegranate Bark

Easy Vegan Chocolate Truffles

Easy Egg-free Chocolate Salami – Greek Kormos/Mosaiko 

Let me know how this easy fluffy vegan mousse turns out for you in the comments below! I’d love to hear from you!

 

two ingredient chocolate mousse in a glass with mint leaves and chocolate shavings on top on a dark surface with 2 spoons and another glass of mousse in the background
Print Recipe
5 from 2 votes

Easy Fluffy Vegan Chocolate Mousse (Only 2 Ingredients)

Looking for a healthier chocolate fix that only takes a few minutes to make? Look no further! This is the BEST vegan mousse you will ever make!  It’s a magical, two ingredient dark chocolate mousse that you can whip up in no time! 
Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, no-bake, easy, dessert, kormos, mosaiko, coconut milk mousse, dark chocolate, two ingredient, vegan mousse
Servings: 4 REALLY generous servings or 6 average

Ingredients

  • 1 can full fat coconut milk (400 ml / 13.5 fl oz)
  • 8.8 oz (250 g) dark chocolate (or couverture chocolate), at least 70%, melted*
  • chocolate shavings (optional)

Instructions

  • Put the can of coconut milk in the freezer for 10 minutes.
  • Take it out of the freezer, pour it into a bowl and beat it for 1 minute.
  • Add the melted chocolate and beat for EXACTLY 2 minutes.
  • Divide the mousse into serving bowls or glasses or use a piping bag to do so.
  • Serve with chocoalte shavings, if using.
  • Enjoy!

Notes

*You can either melt the chocolate either by putting it in the microwave in 30 second increments, or by putting it in a bowl over just simmering water and stirring it until it melts. I personally like melting it over hot water - that way I know I won’t risk scorching it.
Cover any leftovers with plastic wrap and store in the refrigerator for up to 4 days.
© Pastry Wishes

Warm Pomegranate and Apple Mocktail

This warm pomegranate and apple mocktail is a perfect spiced drink for a cozy evening at home! It only has 5 ingredients and it’s incredibly easy to make! A delicious non-boozy winter drink that’s healthy and sugar free!

two cups pomegranate and apple mocktail with cinnamon sticks, rosemary sprigs and fairy lights

Nothing beats a warm drink on a cold winter day! This mocktail really fits the bill! It’s bursting with all of my favorite flavors and is absolutely perfect on a cold winter’s night! I’m not much of a tea drinker, so this is also a great alternative to hot tea!

two glasses pomegranate and apple mocktail with cinnamon sticks, a sliced apple and pomegranate

The best thing about this recipe is that you only need 5 ingredients!

Here’s what you need:

  • Apple &  Pomegranate juice : I use unsweetened 100% apple & pomegranate juice without added sugar or spices.
  • Spices: I use a few cinnamon sticks and whole cloves.
  • Orange peel: This is totally optional, but I think it really adds a nice citrus touch.

FREQUENTLY ASKED QUESTIONS

Is pomegranate and apple mocktail healthy?

Yes! Apples and pomegranates are one of the healthiest fruits around! They’re loaded with all kinds of nutrients, like fiber, protein, and various vitamins! They also offer many health benefits, including anti-inflammatory properties.

What does this pomegranate and apple mocktail taste like?

It’s very similar to hot mulled apple cider, but the pomegranate juice adds a nice tartness. What I really like the most about this mocktail, though, is how well pomegranate juice pairs with the spices! It’s delicately spiced and the overall flavor is balanced by the sweetness of the apple juice. It’s such a delicious combination! If you like , you can make it sweeter by adding sugar, honey or maple syrup.

How long does this pomegranate and apple mocktail last?

This drink lasts about 2-3 days in the fridge. It can easily be reheated. If you want you could even enjoy it cold.

Can I use freshly squeezed pomegranate juice?

Yes! For this recipe you’d need the juice from about 3 pomegranates.

HOW TO MAKE WARM POMEGRANATE AND APPLE MOCKTAIL

 

I usually have picture tutorials in my posts, but this recipe is so simple that I didn’t think having pictures was necessary! All you do is put everything in a saucepan and simmer! Then you strain it into a mug and enjoy!

WHAT TO SERVE WITH WARM POMEGRANATE AND APPLE MOCKTAILS

I think these mocktails are great with some apple or pear slices.

Or …

perhaps a slice (or 2) of this amazing apple rose tart with dulce de leche  OMG!!! What a combination!

 

VARIATIONS

  • I think that mint really goes well with pomegranate. You cold just add a few sprigs of mint in the saucepan with the other ingredients.
  • For a Greek twist, add 1-2 drops of food grade orange blossom water or rose water in each mug!
  • Add some red wine or Mavrodaphne wine for a mulled drink, or turn it into a cocktail by adding some bourbon!

TIPS FOR SUCCESS

  • You need to simmer everything for at least 20 minutes. This allows all the flavors to infuse.
  • If you find the mocktail too tart, feel free to add your favorite sweetener. I think honey, dark brown sugar, or maple syrup all go well with this mocktail.

This comforting drink would be great to have when you want to wind down at the end of the day! It’s perfect in front of a blazing fire or enjoy sipping it next to a firepit! And your house will smell amazing, too!

a cup of pomegranate apple mocktail with cinnamon sticks, some rosemary sprigs, an orange slice, an apple and sliced pomegranate

MORE POMEGRANATE RECIPES!

 

Let me know how this Warm Pomegranate and Apple Mocktail turns out for you in the comments below! I’d love to hear from you!

Warm Pomegranate and Apple Mocktail

This warm pomegranate and apple mocktail is a perfect spiced drink for a cozy evening at home! It only has 5 ingredients and it’s incredibly easy to make! A delicious non-boozy winter drink that's healthy and sugar free!
Prep Time30 mins
Total Time30 mins
Course: Drinks
Cuisine: American
Keyword: pomegranate, pomegranate juice, apple juice, holiday, hot winter beverages
Servings: 2 -3 cups

Ingredients

  • 2 cups unsweetened 100% apple juice (no added spices)
  • 1 cup unsweetened 100% pomegranate juice 
  • 6 whole cloves
  • 2 cinnamon sticks + 2-3 additional cinnamon sticks for garnish
  • 1 slice orange peel (optional)
  • sweetener of choice (optional)

Instructions

  • Add all ingredients to a saucepan and bring the mixture to a low boil on medium heat.
  • Turn heat to low and simmer for about 20-30 minutes. 
  • Strain and serve warm. Taste and add your favorite sweetener, if using.
  • Pour into glasses or mugs and garnish with a cinnamon stick. Serve immediately.
  • Enjoy!

Notes

This pomegranate and apple mocktail can be stored in the refrigerator for about 2-3. It can easily be reheated or you can enjoy it cold.
 
© Pastry Wishes

Chocolate Pomegranate Bark

This dark chocolate pomegranate bark is the perfect indulgent sweet treat! It’s easy to make and only has 3 ingredients! This festive bark would also make a beautiful edible Christmas gift!

chocolate pomegranate bark broken into pieces

I really love making this bark around Christmas. There are so many things you can do with it! It’s a nice little snack, but it also looks great on a holiday platter, too!

It has an amazing combination of flavors: dark chocolate + pomegranate! Dark chocolate goes so well with pomegranate!  If you haven’t tried it before, you really should! It’s amazing!

What does this chocolate Pomegranate bark taste like?

This bark has a crunchy texture, but the best part is when you bite into the pomegranate seeds! The contrast between the crunchy chocolate and the juicy pomegranate seeds is incredible! It just melts in your mouth! The pistachios give a nice salty undertone!

This Pomegranate Bark is

SO simple to make.

made with only 3 ingredients.

a no-bake dessert.

ready in less than an hour.

colorful and festive with ruby red pomegranate seeds and green pistachios.

low in sugar!

vegan friendly!

an ideal homemade gift!

absolutely delicious!

chocolate pomegrante pistachio bark pieces stacked in a pile

FREQUENTLY ASKED QUESTIONS

What kind of chocolate can I use?

You can use your favorite kind of chocolate, milk, dark, or white! The only thing I would avoid is using chocolate chips because they’re not really ideal for melting. Use high quality chocolate bars, like bittersweet chocolate. For this recipe, I use couverture chocolate.

What kind of mix-ins and toppings can I use?

The options are endless! You can get really creative! Here are a few ideas:

Dried fruit will not only add sweetness, of course, but it will also add a nice, chewy texture. You could try raisins, chopped mango, or figs.

Nuts and seeds always go great with chocolate. I personally love pistachios, walnuts, almonds and sesame seeds. Caramelized nuts would be great, too! Nuts and seeds also add a nice crunch.

Other add-ins you could try are sea salt, crushed candy canes or pretzels, mini marshmallows, or shredded coconut.

White chocolate can be used to make gorgeous designs. Add some melted white chocolate on top and swirl it around with a knife or a toothpick to create beautiful patterns.

How do I store this pomegranate bark?

I always store it in an airtight container in the refrigerator for up to a week because of the fresh pomegranate seeds that are in it. Other mix-ins that are dried and don’t contain fresh fruit can be stored in an airtight container at room temperature.

Can I freeze this pomegranate bark?

YES!!! After I break the bark up into pieces, I always wrap each piece in plastic wrap. Then I put all the pieces in a larger freezer bag or container and freeze.

TOP TIP

This bark can also be frozen for a couple of months. You don’t even need to thaw it! It’s absolutely DELICIOUS frozen! Just pop a piece out of the freezer whenever you get a craving! It’s definitely a healthier way to get your chocolate fix!

HOW TO MAKE CHOCOLATE POMEGRANATE BARK

First you melt the chocolate.

Then you spread it on a sheet of parchment paper. I like my bark thin (about ¼ inch), but you could make it thicker by not filling the entire sheet of parchment paper.

Then just add the pomegranate seeds and the pistachios.

I press them into the warm chocolate so that they don’t fall off when the chocolate sets.

pressing pomegranate seeds and pistachios into melted chocolate

After that you chill it for half an hour and then break it into pieces.

TIPS FOR SUCCESS

  • Have all your add-ins and toppings ready before starting because the chocolate hardens fast.
  • Drain the pomegranate seeds on a paper towel and then blot them dry with another paper towel as much as possible. Doing this before adding it to the chocolate will prevent the chocolate from seizing (becoming clumpy, like thick paste).
  • If you’re using any dried or candied fruit, use your fingers to break any clumps before adding it to the chocolate.
  • Press your toppings firmly into the warm, melted chocolate. This will prevent them from falling off.
  • Chilling the bark before cutting it helps to set chocolate. That way it’ll be easier to cut into pieces.
  • I suggest breaking or cutting the bark immediately after it’s been chilled. You can use a knife or just snap it using your hands. It’ll be easier to do so once it comes out of the fridge.

GIFT IDEAS

You can really get creative when gifting this dark chocolate bark! Here are a few ideas:

Bags

I like putting this bark in cellophane bags and then tying them up with a cute ribbon. You could also put them in small gift bags.

Boxes

Boxes are really festive, especially the vintage tin ones! All you need is some parchment paper to line inside the box before adding the bark. Paper boxes are also cute as they come in a variety of shapes and sizes.

Mugs

You could fill some holiday mugs with the bark, and then wrap it with cellophane! Coffee lovers would appreciate it, too, as this chocolate pomegranate bark is AMAZING with coffee!

Plates

Small wooden or antique plates would be a nice, classy way to give someone this chocolate bark. Just wrap some cellophane around it and add a cute ribbon!

chocolate pomegranate bark in antique plate

MORE POMEGRANATE & HOLIDAY RECIPES!

Let me know how this Chocolate Pomegranate Bark turns out for you in the comments below! I’d love to hear from you!

~Voula

chocolate pomegranate bark broken into pieces
Print Recipe
5 from 8 votes

Chocolate Pomegranate Bark

This dark chocolate pomegranate bark is the perfect indulgent sweet treat! It’s easy to make and only has 3 ingredients! This festive bark would also make a beautiful edible Christmas gift!
Prep Time10 mins
30 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, pomegranate, bark, edible gift, Christmas, festive, vegan, low sugar, easy, no bake dessert
Servings: 15 pieces (approximately)

Ingredients

  • 8.8 oz / 250 g bittersweet chocolate (I use couverture), chopped
  • 1 cup fresh pomegranate seeds, (from 1 large pomegranate) 
  • ¾ cup (2.6 oz / 75 g) pistachio nuts

Instructions

  • Line a baking sheet with parchment paper. Set aside.
  • Melt the chocolate either in a heat-proof bowl over a pot of just simmering water, or in the microwave in 10 second increments.
  • Pour the melted chocolate on the parchment sheet and smooth it out into an even layer, about ¼ inch thick (or thicker, if you like).
  • Add the pomegranate seeds and the pistachio nuts and press them firmly into the warm chocolate.
  • Put it in the refrigerator for about 30 minutes to set.
  • Break the bark into pieces with your hands or cut it with a knife.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Enjoy!

Notes

This Chocolate Pomegranate Bark is absolutely DELICIOUS frozen! You don’t even need to thaw it! Just wrap each piece in plastic wrap and put in a larger freezer bag or container. It can be frozen for a couple of months. 
© Pastry Wishes

Easy Honey-baked Figs

Impress your guests with this delicious, light dessert that you can make in less than an hour. These easy, honey-baked figs are a classy way to end a meal. 

baked figs with Greek yogurt

I love perfectly ripe fresh figs! Not only do they taste great, but they are nutritional powerhouses, too –  high in fiber, vitamins, and minerals!

Luckily, here in Greece, there are plenty of figs and lots of different varieties. The most popular ones are green and black.

For this recipe, I used a variety called Vasilika, or Royal figs. They’re dark purple, but some have green and pale yellow streaks, too. I like them because they’re a bit sweeter than the green ones. You can use any variety, really, as long as they’re fresh.

These honey-baked figs are divine and so EASY to make! You only need 5 ingredients!  

Whenever I have fresh figs, I usually make jam, but this year, I wanted to develop a new recipe. I decided to infuse different flavors together and bake them. I was really surprised with the outcome! 

I serve them over Greek yogurt (pictured in this post). They look so elegant with the flower-like shape! Perfect for a dinner party!

Aaaaaand, they’re absolutely AMAZING with vanilla ice cream (just about everything is, right?). Of course, they’re great on their own, too!

baked figs with greek yogurt

What do these honey-baked figs taste like?

I would say the taste is a combination of honey and jam, but with a mild, sweet flavor and a hint of nuttiness. The spices, honey, and cognac really enhance the delicate flavors of the fruit. The brown sugar adds a subtle caramel flavor that compliments the figs really well and gently caramelizes them. When you take them out of the oven, there’s a gorgeous red syrup in the baking dish – so good!

WHAT YOU NEED TO MAKE EASY HONEY-BAKED FIGS

Fresh figs – Any variety will do.

Honey – For this recipe, I used Greek flower honey. For a vegan alternative, use maple syrup, instead. 

Dark brown sugar – Perfect for a nice caramel undertone.

Spices – I use cinnamon and nutmeg.

Cognac/Brandy – It adds a nice aroma and really captures the overall flavor without being boozy. Instead of cognac or brandy, you could add a sweet wine, like Mavrodafni. 

HOW TO MAKE EASY HONEY-BAKED FIGS

They are really simple to make. Here’s what to do:

baked figs steps

TIPS FOR SUCCESS

  • You can use any variety of fresh figs, but I find the darker ones are better for this recipe, especially when they are ripe.
  • When you cut the figs, make sure you don’t cut all the way through. That way they keep their pretty flower shape after baking.
  • Use a small baking pan so that the figs are close together and hold their shape. I used a 9 x 6.5 inch / 23 x 16.5 cm pan.
  • Store any leftovers in an airtight container in the refrigerator for up to a week.

IDEAS FOR SERVING HONEY-BAKED FIGS

Here are a few ideas you may want to try:

  • Serve them just as they are! If you’re a fig lover, you will really like them on their own, especially with some walnuts. 
  • With Greek yogurt. The tanginess of the yogurt really pairs well with the syrup and the fruit. If you’re entertaining, this would make a very impressive dessert, too!
  • With vanilla ice cream. OMG! A remarkable combination!
  • Over oatmeal. This would make a nice breakfast.
  • With bread. You could have them over slices of sourdough bread as a snack or appetizer.
  • With cheese. Add them to your cheese board for a Mediterranian twist! In Greece, they’re sometimes served on top of Greek gruyere cheese or goat cheese. 

Enjoy!

MORE DESSERTS WITH 5 INGREDIENTS OR LESS!

Let me know how these honey-baked figs turn out for you in the comments below! I’d love to hear from you!

~Voula

baked figs with greek yogurt
Print Recipe
5 from 2 votes

Easy Honey-baked Figs

Impress your guests with this delicious, light dessert that you can make in less than an hour. These easy, honey-baked figs are a classy way to end a meal. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Dessert, Snack
Cuisine: American, Greek
Keyword: easy, honey, baked, figs
Servings: 6

Ingredients

  • 12 fresh figs
  • 4 tablespoons dark brown sugar
  • 2 tablespoons honey
  • 3 tablespoons cognac or brandy
  • 2 cinnamon sticks
  • a pinch of freshly ground nutmeg (optional)
  • Greek yogurt or vanilla ice cream and a few walnuts (optional)

Instructions

  • Preheat the oven to 392 °F / 200 °C.
  • Wash the figs and pat them dry.
  • Cut the figs into quarters, but not all the way through.
  • Line the figs in a pan and open them like a flower.
  • In a small bowl, mix the honey and sugar together.
  • Add a teaspoon of the sugar mixture inside the center of each fig.
  • Pour the cognac/brandy over the figs.
  • Add the nutmeg and cinnamon sticks and bake for about 25 minutes.
  • Remove from the oven and cool for about 5 minutes.
  • Serve with Greek yogurt, vanilla ice cream, or on their own. Garnish with some walnuts, if desired.
  • Store in an airtight container in the refrigerator for up to a week.
  • Enjoy!

Notes

  • You can use any variety of fresh figs, but I find the darker ones are better for this recipe, especially when they are ripe.
  • When you cut the figs, make sure you don’t cut all the way through. That way they keep their pretty flower shape after baking.
  • Use a small baking pan so that the figs are close together and hold their shape. I used a 9 x 6.5 inch / 23 x 16.5 cm pan.
© Pastry Wishes

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

There’s nothing like a refreshing watermelon slushie on a hot summer day! This easy, healthy ice cold drink is a perfect way to beat the heat! And with only 2 ingredients, you’ll be making it all summer long!

 

homemade watermelon slushie

Summer wouldn’t be summer without watermelons! They’re cool and refreshing on their own, but they also make AMAZING, thirst-quenching slushies.

This frosty, watermelon slushie recipe is pure summertime in a glass!

Slushies bring back a lot of memories from my childhood! I used to drink them all the time, but I never made my own. When I first made this slushie, I gulped it down so fast I got a brain freeze, just like when I was a kid! 🤪

You will love this recipe because:

  • it’s healthy.
  • it’s great for kids.
  • there’s no added sugar.
  • it’s refreshing.
  • it’s SO easy to make.
  • it’s DELICIOUS!!!

To make it, you only need some watermelon and a little water. That’s literally it!

It can’t get any easier than that!

homemade watermelon slushie

If you want, of course, you could add a few other ingredients to kick it up a notch according to your preferences. Here are some ideas:

Sweetener: Depending on how ripe the watermelon is, you may not need to add any sweetener. But, if it’s not that sweet, you could add a little sugar, stevia, maple syrup, or honey. 

Lemon/Lime: You could use a little bit of lemon or lime juice to add a little tang and enhance the flavor.

Mint: I love mint! You could blend a few leaves to the slushie to make it even more refreshing, if you like!

HOW TO FREEZE WATERMELON

1 Cut the watermelon into even-sized cubes and remove any seeds.

2 Place the watermelon cubes on a baking sheet lined with parchment paper. 

3 Freeze for about 1-3 hours and then make the slushie or freeze overnight and make the slushie the next day.  I prefer freezing it overnight.

HOW TO MAKE EASY HOMEMADE WATERMELON SLUSHIE

1 Put the frozen watermelon in a food processor (or a high-powered blender).

2 Add a splash of water and blend.

That’s it!

homemade watermelon slushie

 

WATERMELON SLUSHIE VARIATIONS

Even though this slushie is great as is, there are lots of different variations you may want to try. 

  • You can use basil instead of mint. I think basil goes really well with watermelon.
  • You can add some strawberries. I also think blueberries would be nice, too. Of course, it would be better if the berries were frozen, but fresh would also work.
  • Coconut milk would give it a really nice tropical twist.
  • For those who drink alcohol, a splash Ouzo would add a nice Greek touch. You could also add Vodka, white wine, or your favorite liquor.

TIPS FOR SUCCESS

  • I have made this without freezing the watermelon, but it turned out more like a juice, rather than a slushie. For best results, freeze the watermelon overnight before you make the slushies.
  • Start off by pulsing for about half a minute and continue until there aren’t any big chunks left, or it reaches the consistency you like. If it’s a bit too thick, you could add a little bit more water. You don’t want to overblend the mixture, though, otherwise it will end up too watery.
  • It’s best served immediately.

I hope you enjoy this recipe!

MORE SUMMER DESSERTS!

Let me know how this easy homemade watermelon slushie turned out for you in the comments below! I’d love to hear from you!

~Voula 😀

 

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

There’s nothing like a refreshing watermelon slushie on a hot summer day! This easy, healthy ice cold drink is a perfect way to beat the heat! And with only 2 ingredients, you’ll be making it all summer long!
Course: Dessert, Drinks
Cuisine: American, Greek
Keyword: healthy, watermelon, slushie, frozen, vegan, refined sugar free
Servings: 2 -3

Ingredients

  • 2 cups watermelon, cubed
  • about ½ cup water
  • lemon/lime slices (optional)
  • fresh mint sprigs (optional)

Instructions

Freeze the watermelon

  • Cut the watermelon into even-sized cubes and remove any seeds.
  • Place the watermelon cubes on a baking sheet lined with parchment paper. 
  • Freeze for about 1-3 hours or overnight. I usually freeze the cubes overnight.

Make the slushies

  • Put the frozen watermelon cubes in a food processor (or a high-powered blender) and pulse for about half a minute, adding a splash of water. Continue until there aren’t any big chunks left, or it reaches the consistency you like, adding more water if necessary. Don't overblend.
  • Serve immediately.
  • If you like, garnish with lemon/lime slices and fresh mint sprigs.
  • Enjoy!

Notes

© Pastry Wishes

Easy Homemade Chocolate Sauce (Vegan + Without Corn Syrup)

This incredibly easy homemade chocolate sauce is the perfect topping for all your favorite desserts! Make it without any corn syrup in less than 15 minutes! You won’t go back to buying store-bought ever again!

homemade chocolate syrup

Don’t you just want to lick that spoon?!?!?

This homemade chocolate sauce is AMAZING! 

It’s NOT to be confused with hot fudge, which is usually made with butter and cream. This chocolate sauce is like the popular syrup you would buy in a bottle, only MUCH BETTER!

It’s thick, but pourable!

It’s velvety!

It’s chocolaty!

It’s silky smooth!

It’s vegan!

It’s sooo delicious and rich in flavor!

AND… 

There is absolutely NO corn syrup in it!

homemade chocolate syrup

I’m not totally against using corn syrup in baking (because there is a difference between corn syrup and high fructose syrup), but I always prefer simple, easier methods, which include few ingredients and produce excellent results.

This recipe is one of them! Perfect, chocolate sauce with basic pantry ingredients!

Why you’ll love this homemade chocolate sauce recipe

  • You know EXACTLY what’s in it! There are only 4 ingredients and NONE of them are artificial!
  • It’s super inexpensive and remarkably easy to make!
  • It tastes so much better than store-bought chocolate sauce or syrup!

WHAT YOU’LL NEED

Cocoa Powder:

I use good quality, unsweetened cocoa powder. I prefer Dutch processed cocoa powder, but you could use natural cocoa powder, instead.

  • Sugar:

I use granulated white sugar. You could adjust the sugar by using more or less, depending on your preferences.

  • Salt:

I use a pinch of salt to enhance the chocolate flavor.

  • Cornstarch:

I use it because I like my chocolate syrup on the thick side, but if you don’t want it too thick, you can omit it altogether. 

  • Water:

I use water instead of cream or milk so that the syrup lasts longer.

HOW TO MAKE EASY HOMEMADE CHOCOLATE SAUCE IN 3 EASY STEPS

STEP 1

Whisk together the cocoa powder, sugar, water, and salt over medium high heat. Stir constantly until it begins to simmer.

STEP 2

In a small bowl, whisk the cornstarch and water to make a slurry.

STEP 3

Add the slurry to the saucepan and stir until it thickens. If it gets too thick, just add a few teaspoons of water and whisk together.

VARIATIONS

  • Add a shot of your favorite liquor.
  • Use light or dark brown sugar for a more caramel flavor.
  • Add ½ – 1 teaspoon of vanilla.
  • Make it spicy! Add a dash of cayenne pepper for a Mexican twist or a dash of black pepper for an ancient Greek twist.   Yes, you read that right! (Check out my post where I explain it!)

FREQUENTLY ASKED QUESTIONS

How long does it take to make?

It takes about 10 – 12 minutes to make this chocolate syrup. Then you need to wait about an hour for it to cool down before storing it.

What can you use it for?

There are SO many ways you can use this homemade chocolate sauce. Here are a few of my all-time favorites:

  • Stir it into hot or cold milk.
  • Stir it into coffee.
  • Dip cookies in it.
  • Drizzle it over buttered toast topped with cinnamon. OMG! It’s one of my faves for breakfast!
  • Drizzle it over your favorite desserts, like ice cream, cheesecake, cinnamon rolls, or warm brownies.
  • Drizzle it over pancakes, waffles, or French toast.
  • Pour it over your favorite fruit salad.
  • Impress your guests by drizzling some on a plate before serving your favorite dessert for a fancy, gourmet food styling presentation!

TIPS FOR SUCCESS

  • Try and get the best quality unsweetened cocoa powder you can! I use Dutch-processed cocoa powder for a more intense flavor. Check out my post here to learn about the difference between Dutch-processed cocoa powder and natural cocoa powder.
  • Make sure you stir it constantly to prevent it from burning.

HERE ARE A FEW MORE AMAZING CHOCOLATE RECIPES YOU MAY WANT TO TRY: 

Ouzo-spiked Chocolate Orange Cake 

Cheater’s chocolate Mousse (+ Easy Chocolate Garnishes)

Sugar Free Whole Wheat Chocolate Cupcakes 

~Voula

Let me know how this Homemade Chocolate Sauce turns out for you in the comments below! I’d love to hear from you!

 

homemade chocolate syrup
Print Recipe
5 from 1 vote

Easy Homemade Chocolate Sauce (Vegan + Without Corn Syrup)

This incredibly easy homemade chocolate sauce is the perfect topping for all your favorite desserts! Make it without any corn syrup in less than 15 minutes! You won’t go back to buying store-bought ever again!
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, easy,, homemade, syrup
Servings: 1 1/2 cups (approximately)

Ingredients

  • 1 cup (110 g) unsweetened cocoa powder
  • 1 cup (200 g) sugar
  • 1 cup (250 ml) water
  • a pinch of salt

For the slurry

  • 2 tablespoons cornstarch
  • 4 tablespoons water

Instructions

  • In a saucepan, whisk together the cocoa powder, sugar, salt, and the cup of water over medium heat.
  • Stir constantly until it begins to simmer.
  • In a small bowl, whisk together the cornstarch and water to make a slurry.
  • Add the slurry to the saucepan and stir until the syrup thickens. If it gets too thick, just add a few teaspoons of water and whisk together.
  • Serve warm or allow it to cool completely (for about an hour) and store in an airtight container in the refrigerator.

Notes

The chocolate sauce will thicken as it cools.
This homemade chocolate syrup can be refrigerated in an airtight container (like a glass jar) for about 3 weeks.
If you want, you can reheat it over the stove or in 5 minute increments in the microwave, stirring regularly.
© Pastry Wishes

Easy No-churn Vanilla Ice Cream (+Secret Ingredient)

A foolproof recipe for easy, no-churn vanilla ice cream with lots of flavor options! Plus, a secret ingredient that will take your homemade ice cream to a whole new level!

no churn vanilla ice cream

I love old-fashioned vanilla ice cream because of its creaminess and rich flavor. It’s traditionally made with an egg custard base, and then it’s slowly churned in an ice cream machine. The flavor, of course, is phenomenal! 

But…

I always had 2 problems with this. 

First, it is time-consuming. 

Second, I don’t have an ice cream maker.

The solution?

This foolproof recipe!  Although the texture is softer, it tastes just as good, if not better than churned ice cream.

And it’s A LOT quicker and easier as there’s no need for any special equipment other than a hand mixer.

WHY YOU’LL LOVE THIS NO-CHURN VANILLA ICE CREAM

  • It’s cheaper than store-bought.
  • It requires ONLY 3 ingredients. 
  • You don’t need an ice cream maker.
  • There is NO cooking involved.
  • It tastes SOOO good!

THE SECRET INGREDIENT

My secret ingredient is ground vanilla bean powder. It’s a fine powder made by grinding dried vanilla bean pods. It has an AMAZING aroma and a wonderful, distinctive flavor. On the market, you may find ground vanilla bean powder that’s sweetened or has additives, but I suggest you get pure vanilla bean powder without any sweeteners or additives. Compared to vanilla extract, ground vanilla bean powder offers a unique flavor. It’s absolutely incredible!

HOW TO MAKE NO-CHURN VANILLA ICE CREAM

no churn vanilla ice cream steps

After that, cover with plastic wrap and then some aluminum foil and freeze.

no churn vanilla ice cream

To be honest, I never thought that ground vanilla bean powder would make much of a difference! It really blew my mind!

Ground vanilla bean powder has become such a game changer for me! It’s a real treasure for home bakers! And I just love those beautiful, tiny black specks, too!

FLAVOR OPTIONS

Cookies and Cream

cookies and cream ice creamJust coarsely crush about 10 Oreo cookies and fold them into the mixture before freezing.

Peanut Butter

Add ½ cup peanut butter to the whipped cream and then follow steps 3-6 in the picture tutorial.

Cinnamon Roll

Add 1 teaspoon ground cinnamon or cinnamon sugar to the whipped cream and then follow steps 3-6 in the picture tutorial.

Caramel

After the ice cream has half frozen, drizzle about ½ – 1 cup caramel on top and use a knife to swirl it around. Then freeze completely.

Coffee Ice Cream

Add 2 tablespoons instant espresso powder and 2 tablespoons of  Kahlua (or your favorite coffee liquor) into the mixture and then follow steps 3-6 in the picture tutorial.

Chocolate

Add melted bittersweet chocolate (about 8 oz / 225 g) to the whipped cream and follow steps 3-6 in the picture tutorial.

Double Chocolate

Melt about 4.4 oz / 125 g bittersweet chocolate and mix it with ½ cup sifted, unsweetened cocoa powder. Then swirl it into the mixture before freezing or use a mixer to mix it in the base before freezing.

TIPS FOR SUCCESS

  • Make sure you use sweetened condensed milk, NOT evaporated milk.
  • Put the can of sweetened condensed milk in the fridge a day ahead.
  • Before whipping the cream, put a metal bowl in the freezer. This will help the cream whip faster.
  • The higher the fat content in the cream, the bigger the volume of the whipped cream.
  • If you’re going to mix in any candy like M&M’s, make sure you chop them first because they get really hard when frozen.
  • Keep in mind that some add-ins may affect the overall freezing time.
  • To make sure your ice cream doesn’t absorb any odors, cover it tightly with plastic wrap and aluminum foil before freezing. This will also prevent any ice crystals from forming on the top.
  • Before storing in the freezer, label it with the date you made it.
  • Store it in the back of the freezer where the temperature stays the same. Don’t put it in the freezer door.

MORE ICE CREAM & FROZEN DESSERT RECIPES

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

Easy No-churn Vanilla Ice Cream (+ Secret Ingredient)

 

Let me know how this no-churn vanilla ice cream turns out for you in the comments below! I’d love to hear from you!

no churn vanilla ice cream

Easy No-churn Vanilla Ice Cream (+Secret Ingredient)

A foolproof recipe for easy, no-churn vanilla ice cream with lots of flavor options! Plus, a secret ingredient that will take your homemade ice cream to a whole new level!
Course: Dessert
Cuisine: American
Keyword: easy,, no churn, vanilla ice cream, no ice cream maker
Servings: 1 1/2 quarts / kilos (approximately)

Ingredients

  • 2 cups (500 ml) heavy whipping cream
  • 1 14-ounce (397g) can sweetened condensed milk
  • 1 teaspoon ground vanilla bean powder (or 2 teaspoons vanilla extract)

Instructions

  • Whip the heavy cream until it thickens and forms stiff peaks.
  • Add the sweetened condensed milk and mix until just combined.
  • Add the vanilla and mix.
  • Pour into a freezer safe container. Cover with plastic wrap and then some aluminum foil.
  • Freeze for at least 5 hours or overnight.
  • Enjoy!

Notes

You can substitue the ground vanilla bean powder with 2 teaspoons vanilla extract.
Put the can of sweetened condensed milk in the fridge a day ahead.
Before whipping the cream, put a metal bowl in the freezer. This will help the cream whip faster.
The ice cream can be stored in the freezer for about  1 ½ months. Make sure to keep it in the back of the freezer where the temperature stays the same. Don't put it in the freezer door.
©Pastry Wishes

HOW TO MAKE FLAVORED SUGAR – (4 Flavors)

Get gourmet and fancy at home with this easy flavored sugar recipe! I’ll show you 4 different flavors and a variety of ways to use them, too! 

cinnamon sugar

Over the years, I’ve discovered different ways to experiment with different flavors. Making flavored sugar has definitely made my baking more interesting and amazingly versatile!

What is flavored sugar?

Flavored sugar is blending a particular flavor, like a spice, an herb, or zest with sugar. Sometimes it involves infusing the flavors for a period of time before using.

There are many different flavor combinations, but in this post, I’m going to show you how to make 4 flavors that I use all the time, as well as a few other flavor options you can try.

How do you make flavored sugar?

There are basically 2 ways to make flavored sugar: mixing and infusing.  King Arthur Flour has a really interesting article and goes into more detail regarding this.

4 DIFFERENT FLAVORS

These are the flavors I use all the time. You can play around with them by adding more or less according to your preference.

Vanilla Sugar

flavord sugar

This is my absolute favorite flavor! I always use ground vanilla bean powder! It’s amazing! Just look at those tiny black specks!

If you want, you could scrape the seeds from the inside of a vanilla bean, instead, which would give a more intense flavor, but I think ground vanilla bean powder is much easier and quicker to use! If you use the seeds from a vanilla bean, allow the flavors to infuse for a few days before using.

Cinnamon Sugar

This is so easy to make. All you do is mix the cinnamon in the sugar and then put it in a jar. In the picture above you can see there’s quite a lot of cinnamon. This is the proportion of cinnamon to sugar I like, but feel free to use more or less cinnamon.

Lemon & Orange Sugar

There are 2 ways to make this.

One way is to rub the zest into the sugar with your fingers. You could use a zester or microplane grater to zest the fruit.

The other way is to use a food processor, which is the quickest and easiest method.

No matter which method you use, you’ll notice that it’s incredibly fragrant!

lemon sugar

HOW TO MAKE LEMON & ORANGE SUGAR IN 3 EASY STEPS

STEP 1

Peel the fruit and remove the zest. Discard the pith (the white part), otherwise it will leave a bitter aftertaste. Transfer it to a food processor together with the sugar. Pulse it for a few minutes until the zest is finely ground. It should be a light, pale yellow/orange and very moist.

STEP 2

Line a baking pan with parchment paper, making sure there’s overlapping paper on each side of the pan. This will make it easier to use as handles to lift it off the pan.

STEP 3

Evenly spread the mixture on the parchment paper and let it dry at room temperature (about 1 hour). Break up any clumps with your fingers. Lift the parchment paper and pour the citrus sugar  in an airtight container.

I usually use it immediately, otherwise I store it in the refrigerator. For best results, use it within 2 weeks.

Other flavor combination ideas

Here are a few more flavor options you may want to try:

  • Add a few drops of your favorite extract.
  • Add some unsweetened shredded coconut.
  • Add some dried mint or basil.

How do you use flavored sugar?

There are so many ways to enjoy flavored sugar! Here are a few suggestions:

orange sugar

Enjoy!

~Voula

HOW TO MAKE FLAVORED SUGAR – (4 Flavors)

Get gourmet and fancy at home with this easy flavored sugar recipe! I'll show you 4 different flavors and a variety of ways to use them, too! 
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon sugar, citrus sugar, flavored sugar, lemon sugar, orange sugar, vanilla sugar

Ingredients

For the Vanilla Sugar

  • ¼ teaspoon ground vanilla bean powder
  • 1 cup sugar

For the Cinnamon Sugar

  • 1 tablespoon ground cinnamon
  • 1 cup sugar

For the Lemon/Orange Sugar

  • 1 orange/lemon peel with pith (white membrane) removed
  • 1 cup sugar

Instructions

Make the Vanilla Sugar

  • Mix the ground vanilla powder together with the sugar and store in an airtight container (preferably glass).

Make the Cinnamon Sugar

  • Mix the cinnamon and sugar together and store in an airtight container (preferably glass).

Make the Lemon/Orange Sugar

  • Peel the fruit and remove the zest. Discard the pith (the white part). Transfer it to a food processor together with the sugar.
  • Pulse it for a few minutes until the zest is finely ground. It should be a light, pale yellow/orange and very moist.
  • Line a baking pan with parchment paper, making sure there’s overlapping paper on each side of the pan. This will make it easier to use as handles to lift it off the pan.
  • Evenly spread the mixture on the parchment paper and let it dry at room temperature for about 1 hour.
  • Break up any clumps by rubbing them between your fingers.
  • Lift the parchment paper and pour the citrus sugar in an airtight container (preferably glass).
  • Enjoy!

Notes

If you don't have a food processor, you could use a zester or microplane grater to zest the fruit. Then, rub the zest into the sugar with your fingers.
For best results, use the citrus sugar immediately, otherwise store it in the refrigerator and use it within 2 weeks.
©Pastry Wishes