Tag Archives: summer desserts

You’ll Devour This Peach Plum Cobbler as Quickly as It Takes to Make It

As the end of summer nears and the weather begins to cool, all I want are warm, comforting desserts. This simple cobbler combines both juicy peaches and sweet and sour plums, topped with a buttery and crisp topping. The best part: this late-summer dessert only takes just over an hour to whip together. PS — don’t forget the ice cream!

Peach Plum Cobbler

Prep Time: 20 minutes
Bake Time: 45 – 50 minutes
Total Time: 1 hour, 10 minutes
Servings: 6 to 8

Ingredients:

Base
4 cups sliced peaches, skin on
4 cups sliced plums, skin on
½ cup brown sugar
¼ cup cornstarch
¾ tsp cinnamon
Pinch salt
1 Tbsp vanilla extract

Topping
1 ½ cups all-purpose flour
¼ cup + 1 Tbsp granulated sugar, divided
1 ½ tsp baking powder
½ tsp salt
½ cup (1 stick) unsalted butter, cold and cubed
1 cup heavy cream

Directions:

1. Preheat oven to 375°F. Slice the peaches and plums and place in a large bowl. Toss with brown sugar, cornstarch, cinnamon, salt and vanilla extract. Set aside.

2. In a large bowl, whisk together the topping ingredients: flour, ¼ cup sugar, baking powder and salt. Using a pastry cutter or your fingers, rub the butter into the flour until about pea-sized. Create a well in the centre, pour in the heavy cream and with a fork, work the dough until it comes together, it will be slightly wet.

Related: 50 Sweet and Savoury Peach Recipes for Summer

3. Transfer the peach plum mixture to an 8-inch square baking dish. Put the topping dough all over top. Sprinkle the top with remaining 1 Tbsp granulated sugar.

4. Bake in the oven for 45-50 minutes until the mixture is bubbling and the topping is golden brown in colour. Enjoy with a big scoop of ice cream!

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, cheesecake pastry pockets and white chocolate funfetti cookies.

These No-Churn Rose-Pistachio Ice Cream Sandwiches Need Just 8 Ingredients

There are times for ice cream made with a custard base that’s cooked over the stove and churned in an ice cream maker, but there are also times for a simple no-churn ice cream that comes together with few ingredients and tools. In this recipe, a simple no-churn rose ice cream studded with raspberries and pistachios is sandwiched between two cookies of your choice. I like using less-sweet and simpler cookies like speculoos cookies or sugar cookies to sandwich the ice cream.

No-Churn Rose-Pistachio Ice Cream Sandwiches

Prep Time: 20 minutes
Rest Time: 4 hours
Total Time: 4 hours, 20 minutes
Servings: 10 to 12 ice cream sandwiches

Ingredients:

9 oz (266 ml) sweetened condensed milk
1 tsp pure vanilla extract
½ tsp culinary-grade rose water
¼ tsp salt
2 cups (480 ml) heavy cream
1 ½ cups (160 g) fresh raspberries, divided
½ cup (60 g) roasted pistachios, coarsely chopped
20 to 24 cookies of choice

Directions:

1. Line a 9 x 13–inch (23 x 33–cm) baking pan with parchment paper, leaving some parchment paper hanging over both sides. Set the baking pan aside.

2. In a large bowl, combine the condensed milk, vanilla, rose water, and salt. Set the milk mixture aside.

Related: 20 Easy Baking Recipes for Kids (All Less Than 10 Ingredients!)

3. In the bowl of a stand mixer fitted with a whisk attachment, whisk the heavy cream on high speed for 2 to 3 minutes, until medium-stiff peaks form.

4. Fold about 1 cup (60 g) of the whipped cream into the condensed milk mixture to lighten the milk mixture. Then fold in the remaining whipped cream.

5. In a small bowl, mash ¾ cup (80 g) of the raspberries with a fork. Fold the mashed raspberries and their juices, the remaining ¾ cup (80 g) of raspberries and the pistachios into the ice cream mixture.

Related: This No-Bake S’mores Cheesecake Was Made for Summer

6. Transfer the ice cream mixture into the prepared baking pan and cover the pan tightly with plastic wrap. Freeze the ice cream for 4 to 5 hours (or preferably overnight) until it is firm.

7. Lift the ice cream from the baking pan and use a large knife or cookie cutter to cut out 10 to 12 portions roughly the same size as the cookies you are using.

8. To assemble the ice cream cookies, top a cookie with the ice cream, then place another cookie on top. Serve immediately.


Reprinted with permission from Blooms and Baking by Amy Ho, Page Street Publishing Co. 2020. Photo credit: Amy Ho

Love Amy’s beautiful baking creations? Try your hand at her Nanaimo bar popsicles or sweet honeycomb cake.

Vietnamese Coffee Popsicles: Transform Your Favourite Drink Into a Cool Treat!

Vietnamese coffee is traditionally made with two ingredients: strong drip coffee and sweetened condensed milk, served hot or cold. With summer in full swing, I wanted to transform one of my favourite drinks into a fun and cool treat. These Vietnamese coffee popsicles are creamy, sweet and perfect when you need a little caffeine kick!

Related: Our Best 5-Ingredient Popsicle Recipes (From Fruity to Fudgy Chocolate!)

Vietnamese Coffee Popsicles

Prep Time: 10 minutes
Freeze Time: 7 hours (or overnight)
Total Time: 7 hours, 10 minutes
Servings: 10 popsicles

Ingredients:

Base Layer
1 cup freshly brewed strong coffee or espresso
1 cup heavy cream
½ cup sweetened condensed milk
2 tsp espresso powder (optional)

Top Layer
¾ cup heavy cream
¼ cup condensed milk

Directions:

1. In a large measuring cup, whisk together the freshly brewed coffee, heavy cream and condensed milk. Pour the mixture into a 10-popsicle mold about ¾ of the way full. Cover and freeze for an hour until set.

2. Mix together the heavy cream and condensed milk for the top layer. Carefully pour the mixture on top of the coffee layer, cover and insert popsicle sticks and freeze for at least 6 hours or overnight.

3. Run the mold under warm water to release and enjoy!

Love Sabrina’s baking? Check out her no-bake key lime pie icebox cake, these pastel-happy fruity cheesecake pastry pockets and white chocolate funfetti cookies.

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Strawberry Rhubarb Dessert Empanadas With a Quick Fruit Salsa

Empanadas are those wildly popular half-moon shaped pastries seen throughout Latin America, and commonly stuffed with savoury ingredients like seafood, meat and cheese, and that’s just the beginning. These portable pies are the original “hot pockets”, and can also be filled with beautiful seasonal fruit and enjoyed on-the-go.

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Strawberry Rhubarb Dessert Empanadas with Quick Salsa

Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 2 hours (accounts for chill time)
Servings: 10

Ingredients:

Dough
1 cup all-purpose flour
1 Tbsp granulated sugar
tsp salt
½ cup cold unsalted butter, cubed
⅓ cup 2% Greek yogurt or Balkan-style yogurt
2-3 Tbsp ice water
1 egg, beaten
1 tsp water

Filling
1 ¼ cups chopped rhubarb, cut in ½-inch pieces
½ cup hulled strawberries, cut in ½-inch pieces
½ cup granulated sugar
2 Tbsp cornstarch
2 tsp granulated sugar (optional)

Rhubarb Strawberry Salsa
⅓ cup finely chopped rhubarb
3 strawberries, hulled and finely chopped
1 Tbsp finely chopped mint
1 tsp granulated sugar

Kitchen Tip: To freeze your overflowing rhubarb bounty, peel off excess tough fibres and trim the ends. Wash, dry and cut in 1-inch pieces and freeze on a tray. Store in small resealable freezer bags, removing excess air for up to 6 months, and enjoy the blushing fruit throughout the year.

Directions:

Dough
1. In a large bowl, whisk flour, sugar and salt. Add butter; using hands, rub together until coarse crumbs form. Stir in yogurt and cold water until ragged dough forms.
2. Transfer to a floured surface; gather and lightly knead into a ball. Wrap in plastic wrap and flatten into disc. Refrigerate until firm, 1 hour or up to 2 days.
3. On a floured surface, roll out dough to ¼-inch thickness. Using a 5-inch round cookie cutter, cut out 10 rounds, re-rolling scraps. Refrigerate until firm, if needed.
4. Preheat oven to 400°F and line a baking sheet with parchment paper.

Filling
1. In a bowl, toss rhubarb, strawberries, sugar and cornstarch until combined.
2. Spoon 2 rounded Tbsp of the rhubarb mixture onto centre of each round. Fold dough over the filling to form a half moon, starting at pointed edges, pressing well to seal.
3. Crimp edge with a fork; return to prepared baking sheet and refrigerate for 15 minutes.
4. Cut steam vents on top of each pie. Whisk together egg and water to make egg wash; brush over empanada and sprinkle with sugar (if using).
5. Bake until puffed up and golden brown, 18 to 20 minutes. Let cool on a rack.

Rhubarb Strawberry Salsa
Meanwhile, stir together rhubarb, strawberries, mint and sugar in a small bowl. Serve with empanadas.

Kitchen Tip: Don’t worry if the filling bubbles out during the cooking process, it’s the nature of fruit pies to generously drip out, and it’s a good indicator that the thickener is thoroughly cooked.

Strawberry and rhubarb are an unbeatable summer duo, and these 20 Spectacular Strawberry Rhubarb Desserts are here to prove it.

This Sweet Honeycomb Cake Involves a Genius Decorating Technique

This un-bee-lievably cute cake is a total show-stopper, and is actually easy to execute, whether served at a birthday party, summer backyard bash (like afternoon tea!) or even a baby shower. The secret decorating tool this cake requires? Bubble wrap! It’s used to create the playful honeycomb decor that embellishes the dessert.

Melted yellow candy or coating chocolate is transferred to a sheet of bubble wrap to cool, creating a large sheet of chocolate with little pockets. Once the “honeycomb” has set, a hexagonal cookie cutter is used to punch out each honeycomb before adorning the cake. This technique can be applied to any cake of your choice, but it’s especially fitting for a tender lemon almond version with honey cream cheese frosting. Trust us when we say this darling dessert will be the buzz of any occasion.

Lemon Almond Cake with Honey Cream Cheese Frosting

Ingredients:

Lemon Almond Cake
1 ½ cup granulated sugar
Zest of one lemon
¾ cup unsalted butter, room temperature
4 eggs, room temperature
1 ¼ cup all-purpose flour
¾ cup almond flour
2 ½ tsp baking powder
½ tsp salt
¾ cup sour cream
½ cup fresh lemon juice
1 tsp pure vanilla extract

Honey Cream Cheese Frosting
12 Tbsp cream cheese, room temperature
¾ cup unsalted butter, room temperature
4-5 cups confectioners sugar
¼ cup honey
1-2 Tbsp whole milk
2 tsp vanilla extract

Honeycomb Candy Decor
1 cup yellow candy melts/coating chocolate
Oil-based food colouring (optional)
Bubble wrap

Directions:

Honeycomb Candy Decor
1. Melt candy melts as directed but instructions on packaging in a microwave-safe bowl.

2. While the melted candy melts are still warm, use a spatula or spoon to carefully spread a thick even layer of the candy onto the textured side of the bubble wrap.

3. Let candy layer harden before using a hexagonal cookie cutter to cut out the honeycomb pieces. Alternatively, you can break the honeycomb pieces into shards by hand.

Honey Cream Cheese Frosting
1. Using an electric mixer, beat the cream cheese and butter together until smooth. With the mixer on low, mix in the remaining ingredients until just combined. Beat on high until fluffy. Add more or less milk until desired consistency is reached.

Lemon Almond Cake
1. Preheat oven to 350°F and grease three 6-inch cake pans.
2. In a medium sized bowl, rub together the lemon zest and sugar with your hands, until sugar becomes fragrant. Set aside.
3. In a stand mixer with the paddle attachment, cream together the butter and sugar until mixture becomes light and fluffy. Add in the eggs, one at a time, and mix until well-combined.
4. In a separate bowl, combine flour, almond flour, baking powder and salt. Whisk together.

5. In large measuring cup, combine the sour cream, lemon juice and vanilla extract.
6. Add half the dry ingredients and half of the wet ingredients to the butter-sugar mixture. Mix together lightly. Add the remainder of the ingredients and mix until combined.
7. Bake the 3 separate cake layers for 33–35 minutes, until a skewer inserted into the middle of each comes out clean.
8. Allow cake layers to cool completely before assembling, frosting and decorating. Then slice, and serve!

Don’t let your cake baking skills stop there. Try your hand at this easy berry, lemon & tahini pound cake or master one of these 25 summer desserts from The Pioneer Woman.

Middle Eastern Halva Ice Cream Cake with a Waffle Cone Crust

Halva (halawa) is a bitter-sweet Middle Eastern tahini confection with the rich flavours of sesame seeds and vanilla, sometimes jazzed up with rose water, pistachios, almonds, melted chocolate and more. Its crumbly, melt-in-your-mouth texture makes it the ultimate addition to this sophisticated ice cream pie with a buttery waffle cone and oat crust.

The gently bitter notes of the halva, along with a few generous pinches of salt in the recipe’s crust and chocolate topping, balance this dessert’s sweetness for a sliceable ice cream cone that both adults and children will love.

Find halva in Middle Eastern grocery stores, in most international sections of large supermarkets or online.

Middle Eastern Halva and Chocolate Ice Cream Cone Cake

Prep Time: 20 minutes
Chill Time: 7 hours
Total Time: 7 hours 20 minutes
Serves: 8 to 10

Ingredients:

Halva Ice Cream Filling
1.5L vanilla ice cream
400g (from a 454g pkg) halva, any flavour, roughly chopped, divided  

Waffle Cone Crust
1 (199g) box waffle cones (approx. 8 large cones)
½ cup rolled oats
½ unsalted butter, melted
¼ tsp fine-grain salt

Chocolate Shell
125g dark chocolate, chopped
2 Tbsp coconut oil
⅛ tsp fine-grain salt

Directions:

Waffle Cone Crust
1. Remove ice cream from freezer and allow to soften slightly (not melt) while you prepare the crust.
2. Line an 8- or 9-inch springform pan with a round of parchment paper on the bottom.
3. Break up waffle cones into a food processor. Add oats and pulverize until finely ground. Add melted butter and salt and blend until combined.
4. Press waffle cone mixture into the prepared springform pan and freeze while you prepare the filling.

Halva Ice Cream Filling
1. Working quickly, in a stand-mixer fitted with a paddle attachment or in a large mixing bowl with a wooden spoon, mix ice cream until soft enough (but not melted) to fold in two-thirds of the chopped halva.

2. Remove crust from the freezer and spread ice cream mixture on top, smoothing out. Transfer back to the freezer and freeze until firm, about 3 hours, before working on the chocolate topping.

Chocolate Shell and Serving
1. While making the chocolate shell, remove the ice cream cake from the freezer.
2. For the chocolate shell, in a small saucepan over low heat, melt chocolate, coconut oil and salt until liquefied.
3. When the springform pan has warmed enough to release, unhinge the pan and then place cake on a plate that you can fit in your freezer.
4. Working quickly, pour or drizzle over chocolate shell in a rustic pattern, allowing some of the chocolate to drip off the sides.

5. Before the chocolate sets, dot the top with the remaining one-third of the halva pieces.
6. Transfer to the freezer and freeze until very firm, about 4 hours. If not eating immediately, wrap frozen cake in foil to avoid freezer burn and store for up to 2 weeks.
7. To serve, slice cake using a very sharp chef’s knife and place on serving plates. Serve immediately.

Don’t stop there. We’ve rounded up 15 healthy Middle Eastern recipes you’ll make on repeat along with the top 10 Middle Eastern restaurants in Toronto right now.

This Simple Cherry Crisp Will Make Your Summer That Much Sweeter

Nothing complements a summertime meal quite like a fruit-laden dessert – and this cherry crisp is easier to make than pie. There’s no better way to showcase the popular summer fruit in its prime than with a sweet, buttery golden oat topping that beautifully contrasts with the warm fruit beneath. Serve with a scoop of vanilla ice cream that can melt into both layers.

Easy Summer Cherry Crisp

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Serves: 4-6

Ingredients:

Topping
½ cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/3 cup old fashioned rolled oats
½ teaspoon cinnamon
1/8 teaspoon salt
¼ cup unsalted butter, melted

Filling
6 cups cherries, pitted and halved
½ cup granulated sugar
¼ cup cornstarch

Directions:

1. Preheat oven to 350°F (180°C).
2. In a medium bowl, combine flour, brown sugar, oats, cinnamon and salt. Stir in butter until combined.
3. In a large bowl, combine cherries and sugar. Let stand 5 minutes. Stir in cornstarch and pour into 9×5-inch pan. Sprinkle with oat mixture.

4. Bake until fruit is bubbling and topping is golden brown, about 40 minutes, covering with aluminum foil to prevent excess browning if necessary. Let cool 20 minutes. Serve warm or at room temperature.

Looking for more desserts that will satisfy your sweet tooth? We have 20 grilled desserts you can make on the BBQ, plus 40+ no-bake desserts you need to make this summer.

How to Make 5-Ingredient Strawberry Chia Frozen Yogurt Pops

Luxuriously creamy and speckled with chia seeds, our modern-day superfood, this frozen treat allows for more than the odd after-dinner sweet course. No electronic gadget is required, just a bit of muscle to muddle the strawberries for texture,  ensuring intense flavour in every bite. Make this healthy version and dip it into granola for a refreshing breakfast and snack option, or drizzle with honey and coat with chopped peanuts for a PB&J throwback.

5-Ingredient Strawberry Chia Frozen Yogurt Pops

Prep Time: 10 minutes
Freeze Time: 3 hours
Total Time: 3 hours and 10 minutes
Serves: 6

Ingredients:
1 cup hulled, finely chopped strawberries, divided
3 Tbsp liquid honey
2 cups Balkan-style plain yogurt or 2% Greek yogurt
1 Tbsp chia seeds
2 tsp vanilla
chia seed garnish (optional)
6 popsicle sticks

Directions:
1. In a bowl, using a fork, mash 1/3 cup of the strawberries. Add honey and mash to soften. Stir in yogurt, chia seeds and vanilla.

2. Spoon and divide yogurt mixture into moulds, tapping on counter to eliminate air bubbles. Sprinkle with more chia seeds on top (if using) and insert popsicle sticks.

3. Freeze until solid, 3 to 4 hours. To remove from mould, dip casing into cup of warm water to loosen yogurt pop.

Tip: For a fun decorative look, slice one strawberry. Fill moulds halfway and slide a slice directly on wall; top with remaining yogurt mixture.

Your love for this vibrant seasonal fruit doesn’t have to stop here. We’ve rounded up our 50 best strawberry desserts for summer. You can also keep cool with these 40+ no-bake sweets to make this season.

This Berry, Lemon & Tahini Pound Cake is Summer in Dessert Form

Tahini adds a pleasingly nutty, bitter note to this sophisticated summer berry pound cake, while lemon zest and juice, in both the cake and glaze, cut through this dessert’s richness. The addition of the oil-rich tahini keeps the cake moist for days on the counter, though it will keep for up to a week in the refrigerator. It’s just sweet enough without tasting cloying, allowing every ingredient to shine through. The cake gets a final flourish from edible flowers, making summer tea time that much more magical. And, it’s dairy-free!

Dairy-Free Summer Berry, Lemon and Tahini Pound Cake

Prep Time: 15 minutes
Bake Time: 1 hour 25 minutes
Cooling Time: 6 hours
Total Time: 7 hours 40 minutes
Makes: 1 loaf
Serves: 10

Ingredients:

Cake
½ cup well-stirred tahini, room temperature
½ cup extra-virgin olive oil
2 large eggs, room temperature
1 cup granulated sugar
2 Tbsp lemon juice
1 tsp vanilla extract
1½ cups all-purpose flour
1¾ tsp baking powder
1 tsp baking soda
1 tsp fine-grain salt
½ cup unsweetened plain almond milk
Zest of 1 lemon
2 cups fresh or frozen (do not defrost) berries (raspberries, blueberries, sliced strawberries)

Glaze
2 cups icing sugar, sifted
2 Tbsp lemon juice
2 Tbsp almond milk
Zest of ½ lemon
Edible flowers

Directions:

Cake
1. Preheat oven to 350ºF. Grease a standard loaf pan and line with parchment paper, leaving overhang for easy removal.
2. In a stand mixer fitted with a paddle attachment, beat tahini, oil, eggs, sugar, lemon juice and vanilla. Beat on medium speed for 2 minutes, until lighter in colour and texture.
3. In a medium bowl, whisk to combine flour, baking powder, baking soda and salt.

4. Turn on mixer to low and slowly add flour mixture, alternating with milk and finishing with flour mixture. Stop mixer before all of the flour is incorporated. Using a spatula, gently fold in fresh berries and lemon zest. Spread evenly into prepared pan.
5. Bake for 1 hour 5 minutes to 1 hour 25 minutes, until a toothpick inserted in the centre comes out with just a few damp crumbs but is mostly clean. Cool in the pan for 10 minutes, then loosen the edges with a knife. Using the parchment overhang, transfer pound cake to a wire cooling rack and cool completely.

Glaze
1. In a medium bowl, whisk icing sugar, lemon juice and milk until smooth. Keep the fully cooled pound cake on the wire rack and place the rack on top of a clean baking sheet.
2. Pour glaze evenly over cake, allowing it to drip down the sides. While glaze is still wet, top with lemon zest and edible flowers. Let glaze set, if desired, about 2 hours, and then slice and serve.
3. Store pound cake (with set glaze) airtight at room temperature for 3 days, or refrigerate for up to 1 week.

Baking with tahini lends a certain creaminess and earthy flavour you never knew you were missing. Want more? We recommend these Healthy 7-Ingredient Tahini Chocolate Chip Cookies!

These Vegan Roasted Banana & Peanut Butter S’mores Are Reason Enough to Go Camping

Everyone knows that chocolate and peanut butter are the perfect marriage, and when you add warm banana, gooey marshmallow, melted chocolate and graham crackers to the mix, you and your taste buds will be very happy! S’mores are the quintessential campfire dessert, after all. This upgraded vegan version takes the summertime treat from tasty to mind-blowingly delicious.

Vegan Roasted Banana & Peanut Butter S’mores


Prep Time
: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2-4

Ingredients:

2 bananas, sliced into 1 1/2 inch circles
8 large vegan marshmallows
16 graham crackers (gluten free, if needed)
1/3 cup natural peanut butter
1 dark chocolate bar

Directions:

1. Get your fire going, or heat up your grill to high.

2. Peel the banana and slice it into 1 1/2 inch circles.

3. Thread the banana circles and marshmallows onto skewers or sticks, and hold them over the fire for a few minutes until golden.

4. Spread a layer of peanut butter on each graham cracker and place a square or two of chocolate onto one cracker.

5. Place the roasted marshmallow and banana on top of the chocolate, so it melts, and then add the other graham cracker on top to make a sandwich.

6. Now, take a large bite and enjoy!

Looking for more decadent campfire treats? Here are 28 Scrumptious S’mores To Try This Summer. For more vegan sweets, see our 50 Best Vegan Desserts Even Non-Vegans Will Love.

8 Vegan Ice Cream Recipes You Need to Make This Summer

Summer desserts are all about ice cream in all forms. And for those who follow a vegan diet, dessert fiends who require their sweets dairy-free and anyone who just loves an ice-cold treat, these veganized recipes deliver. There’s everyday ice pops given a cocktail twist, a zippy apple sorbet, no-churn vegan ice cream that tastes like the real thing, a celebratory ice cream cookie cake and more, all given a plant-based makeover. So embrace that brain-freeze this summer, and scoop up something delicious.

No-Churn Vegan Mint Chocolate Chip Ice Cream

This recipe uses whole-food ingredients to create a no-churn, better-for-you ice cream tinged with summer childhood nostalgia. Rich in healthy fats from avocado and cashews, sweetened with dates and infused with real mint and a surprise, naturally green superfood ingredient, it’s a healthy way to satisfy your ice cream craving during a heat wave.

Vegan Oreo Ice Cream Cake

One of the best-kept secrets in the snack food industry: Oreos are vegan. An entire cookie package forms the base, freckles the filling and garnishes the top of this decadent creation. Use your favourite vegan vanilla ice cream to keep things simple, or prepare your go-to homemade version. A true crowd-pleaser everyone, vegan or not, will scream about.

Dairy-Free Peanut Butter Chocolate Chip Ice Cream

This recipe is doing its best Elvis impression, combining bananas, peanut butter and chocolate chips for a plant-based ice cream that you can make in a food processor. Frozen bananas act in lieu of dairy as the base, whipping up light and fluffy, just like ice cream, when frozen and blended. The peanut butter can be replaced with almond butter, sunflower seed butter or vegan chocolate-hazelnut spread.

Watermelon and Strawberry Icebergs

These pretty pink ice cream floats skip the dairy and soda pop, made instead with lycopene-rich watermelon, vitamin C-loaded strawberries and corn syrup-free sparkling water. This no-churn recipe can be made with the help of your freezer and a food processor or blender. For that “frosé” vibe, use sparkling pink wine in place of water.

Green Apple Sorbet

This (egg white optional) dairy-free sorbet is a refreshing end to a big vegan BBQ feast. Green apples bring a lovely pistachio hue to the finished product, but you could try this with your favourite apple variety like royal gala, pink lady or golden delicious for a rainbow of colours and tastes.

Vegan Strawberry Cheesecake Bites

Skip the scoop and turn to your muffin tin for a no-churn plant-based ice cream option. These freezer treats are like personal-sized icebox cakes, and are completely vegan, tasting like the best strawberry cheesecake ice cream from your local parlour.

Cocktail Popsicles

If a nightcap rather than ice cream is more your style for dessert, chill out with a cocktail popsicle. Choose from Stawberry-Aperol, Cucumber-Gin or Orange-Negroni ice lollies, all made without dairy.

Banana Ice Cream Sundae

Pile scoops of healthy, one-ingredient, frozen banana “ice cream” with your favourite sundae toppings for a vegan treat that both kids and adults will love to build and eat. Garnishes of mashed raspberries, blueberries, chocolate chips, pistachios and toasted coconut add a rainbow of colour, texture and summertime flavour (just skip the Greek yogurt called for or use coconut yogurt or coconut whip in its place). And the best part? Sundae add-ons don’t cost extra at home.

Strawberry Shortbread Jammy Bars

These Strawberry Shortbread Jammy Bars Are Almost Too Pretty to Eat

It’s not summer without a crumble bar filled with seasonal berries, and few are as decadent as these jammy shortbread treats. They are reminiscent of traditional thumbprint cookies, but offer the perfect amount of berryful jam in every bite.

Cornmeal gives the cookie base the crumbly texture we all love in shortbread, and the muscovado sugar adds a hint of caramel. A pinch of lavender sprinkled in the dough complements the bold strawberry sweetness.  With strawberry slices, garnishing every square, the streusel topping melts in your mouth. These are irresistible, especially with a cup of afternoon tea.

Strawberry Shortbread Jammy Bars1

Prep Time: 10 minutes
Cook Time: 32 minutes
Cooling Time: 1 hour
Total Time: 1 hour 42 minutes
Makes: 16 bars

Ingredients:
1 3/4 cup all-purpose flour
1/4 cup fine cornmeal
2 Tbsp cornstarch
1/4 tsp fine sea salt
1/4 tsp culinary lavender, crushed
1 cup unsalted butter, room temperature
1/3 cup muscovado sugar or brown sugar
1/2 tsp pure vanilla extract
3/4 cup strawberry jam
4 medium fresh strawberries

Strawberry Shortbread Jammy Bars5

Directions:
1. Place the oven rack in the centre of the oven. Preheat oven to 375ºF. Line an 8×8-inch pan with parchment paper, leaving a little overhang on the sides.
2. In a medium bowl, whisk together flour, cornmeal, cornstarch, salt and lavender until well combined.
3. In the bowl of a stand mixer fitted with the paddle attachment, or in a mixing bowl with a sturdy wooden spoon, cream together the butter and sugar until smooth. Beat in vanilla.
4. Carefully tip in the dry ingredients and mix on low until the dough is the consistency of damp sand. Scrape down the sides of the mixer and scrape off the paddle.
5. Reserve a heaping 1 cup of shortbread dough and add the rest into the prepared pan. Distribute the dough evenly around the pan and press into the bottom. Poke the crust a few times with a fork. Bake this bottom crust for 10 minutes, then remove from oven and cool slightly, about 5 minutes.

Strawberry Shortbread Jammy Bars4

6. Spread the jam over the shortbread base. Crumble the remaining dough over the jam, and then thinly slice the fresh strawberries and arrange them on top.
7. Return the pan to the oven and bake for an additional 20 to 22 minutes, or until the top shortbread crumbles are lightly browned and the jam is bubbly.
8. Cool the shortbread bars for 10 minutes, then while still in the pan, slice into 16 bars. Cool completely, then slice again when cooled. Use the parchment paper to lift the bars out of the pan. Store the bars in an airtight container for up to three days. Serve warm or room temperature.

Strawberry Shortbread Jammy Bars6

Looking for more tasty summer treats? Try one of our 45 Best Summer Pies and Tarts.