Why I Love This Easy Ice Cream Cake

Growing up, I always looked forward to those first bites of sweet frozen ice cream cake in the summer. My super easy version is made with perfectly dense layers of store-bought pound cake, to make you look like you spent hours in the kitchen instead of just 10 minutes. This ice cream cake is a hit at every family gathering we host, here’s why:

• Nostalgic: Picture an elegant version of the strawberry shortcake ice cream bar – an original ice cream truck specialty!
• Easy: No baking required for this ice cream cake recipe! It’s perfect for hot summer days, simply layer the ingredients together, freeze for a few hours, then slice and serve!
• Few Ingredients: Made with only four, readily available ingredients, you can whip this cake together in less than 10 minutes.
• Impressive, But Easy: The gorgeous layers create an impressive presentation that’s fancy enough for special occasions, but simple enough for everyday enjoyment!

Love the idea letting the freezer do most of the work? Check out my cool and refreshing berry ice box cake or strawberry ice box cake!

What You’ll Need

Below you will find helpful notes for key ingredients used to make this easy ice cream cake with strawberries. Scroll down to the recipe card for full ingredient list and exact amounts!

• Pound Cake: I use a store-bought Sara Lee brand “family-sized” cake from the frozen food section.
• Chocolate Shell Topping: This hardens very quickly to create the perfect chocolate coating before serving. You can use chocolate sauce instead, but it will not harden.

How to Make Strawberry Ice Cream Cake

With just a few simple steps, this ice cream cake recipe comes together in no time! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step by step video!

• Divide Cake: Remove thawed pound cake from its pan and slice into three, equal and horizontal lengthwise slices. Don’t toss the pan!
• Prepare Pan: Line the metal pound cake pan with plastic wrap, making sure it hangs over the sides, both ways for easy removal. If you don’t have plastic wrap, parchment paper will also work.
• Layer: Place a layer of cake back in the container, on top of the plastic wrap. Spread 2 cups of softened ice cream on top, then add the sliced berries. Repeat the layers, ending with the top layer of pound cake.

• Freeze: Fold layers of plastic wrap firmly around the ice cream cake and freeze for one hour or more.
• Unmold: Remove the cake from the freezer. Lift out and remove the bottom of the pan. Unwrap and drizzle with chocolate topping, quickly adding sliced strawberry slices to top of the cake. The chocolate will quickly solidify, holding the berries in place.
• Ready to Serve: Slice and enjoy!

Chef’s Tips and Variations

• Strawberries: Make sure to thinly slice the fresh strawberries so they are easy to cut through when slicing the cake. If they are too thick, they are also not very appetizing to eat once frozen!
• Ice Cream: Make sure to set the ice cream on the counter for at least 30 minutes. Give it a good stir to make sure it’s at a soft serve consistency, so you don’t rip the cake layers while spreading out the ice cream layer.
• Plastic Wrap: Wrapping the cake tightly all over from the bottom helps the layers remain even. It also insures visually appealing slices when cut and makes the ice cream cake easy to remove from the pan.
• Variations: Use different flavors of ice cream and fruit if you’d like. Try peach ice cream and thinly sliced peaches with vanilla ice cream. A cherry version would also be delicious! I also love mint chocolate chip ice cream with a chocolate cake!
• More Add Ins: Fold your favorite crushed cookies, chocolate chips, or nuts into softened ice cream for a different spin. You can also drizzle the chocolate between each layer for more chocolate flavor.

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Strawberry Ice Cream Cake

This Strawberry Ice Cream Cake features layers of creamy ice cream, rich pound cake, and fresh strawberries, creating a refreshing and indulgent dessert perfect for summer gatherings. It’s easy to make ahead and offers a delightful combination of textures and flavors that everyone will love!

Course Desserts

Cuisine American

Keyword homemade ice cream cake, how to make an ice cream cake, ice cream cake recipe, ice cream cake with strawberries, strawberry ice cream cake

Prep Time 10 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 133kcal

Author Jessica – The Novice Chef

Ingredients

• 1 (16 oz) sara lee pound cake found in the frozen dessert department
• 4 cups strawberry ice cream softened
• 1 cup thinly sliced fresh strawberries or strawberry ice cream topping
• chocolate shell ice cream topping

Instructions

• Slice pound cake into three even slices. Line pound cake metal container with plastic wrap.
• Place first layer of pound cake back into prepared container. Add two cups ice cream and spread into an even layer. Top with half of the sliced strawberries (or strawberry ice cream topping).
• Repeat layers again, then top with remaining slice of pound cake. Wrap tightly in saran wrap and freeze for at least 1 hour.
• Remove from freezer and remove saran wrap. Drizzle cake with chocolate shell ice cream topping and quickly top with fresh strawberries as the chocolate shell hardens quickly. Slice and serve!

Video

Notes

Store: To store for a longer time, cover the ice cream cake tightly with plastic wrap and then place it in an airtight container, like a plastic freezer bag. It will keep well in the freezer for up to 3 months. Just remember to let it sit at room temperature for a few minutes before slicing to make cutting easier.

Ice Cream: Make sure to set the ice cream on the counter for at least 30 minutes. Give it a good stir to make sure it’s at a soft serve consistency, so you don’t rip the cake layers while spreading out the ice cream layer.

More Add Ins: Fold your favorite crushed cookies, chocolate chips, or nuts into softened ice cream for a different spin. You can also drizzle the chocolate between each layer for more chocolate flavor.

Learn more about our Test Kitchen promise!

Nutrition

Serving: 1 slice | Calories: 133kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Cholesterol: 19mg | Sodium: 41mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 16mg | Calcium: 82mg | Iron: 0.2mg

More Easy No-Bake Dessert Recipes

Strawberry Shortcake Ice Cream Cake

No Bake Cherry Cheesecake

Frozen Key Lime Pie

Lemon Strawberry Trifle

The post Strawberry Ice Cream Cake appeared first on The Novice Chef.

Why You’ll Love This Banana Pudding Ice Cream

As a banana pudding obsessed family, it’s no surprise that I have been busy working on perfecting our banana pudding ice cream recipe! Here’s why I know you will love it too:

• No-Churn: You don’t need an ice cream maker for this recipe! It’s a super easy, beginner friendly ice cream recipe that anyone can make.
• Smooth and Creamy: Milk, heavy cream, and sweetened condensed milk help make this homemade ice cream ultra creamy and rich!
• Better than Store-Bought: With real whole banana slices and lots of vanilla wafer cookies, there’s no way store bought could taste as good as this!
• Make-Ahead Dessert: Since you have to make this ice cream ahead to allow it to freeze, it’s a great dessert to serve at a summer cookout.

If you love banana pudding themed desserts, I have a few you may want to try out! Like my easy banana pudding bars, layered banana pudding cake and this decadent banana pudding cheesecake.

What You’ll Need

To keep the flavor as true as possible, we use dry, store-bought instant banana pudding. It adds the perfect flavor to this banana ice cream recipe! Scroll down to the recipe card for exact amounts.

• Heavy Cream: There is no substitute for this, you need full fat cream to make the base!
• Vanilla Extract
• Sweetened Condensed Milk: I tested this ice cream a few different ways… Sweetened condensed milk helps sweeten the ice cream base while also helping with the creamy texture. I do not recommend swapping this for any other milk products!
• Milk: Whole milk is best for the creamiest texture, half and half can also be used instead.
• Sugar: I used granulated sugar, but you could use light brown sugar instead.
• Banana Pudding: You are looking for a box of store-bought instant dry banana pudding. Do not prepare the pudding, add the powder directly to the milk mixture.
• Cinnamon: You can also use ground nutmeg, but I like the classic flavor of cinnamon in this recipe.
• Bananas: They need to be ripe, but not overly soft, ripe bananas. Slice them thin, as frozen bananas get hard.
• Vanilla Wafers: Crushed into bite size pieces, or use the mini version.

How To Make Banana Pudding Ice Cream

The key to any no-churn ice cream recipe is whipping the heavy cream until light and fluffy. You can do this by hand, but I highly recommend using a hand mixer or stand mixer to save your arm! Scroll to the recipe card at bottom of the post for full detailed instructions.

• Beat the Cream: Whip the heavy cream and vanilla extract with a stand-mixer until stiff peaks form.
• Sweeten: Whisk the condensed milk, milk, and sugar in a separate bowl until smooth. Stir it into the whipped cream.
• Add the Fillings: Add the pudding and cinnamon into the whipped cream mixture. Fold in the sliced bananas and wafer cookies.
• Chill: Transfer the mixture into a container. Add more bananas and wafers on top. Cover it and freeze until firm.
• Serve: Remove from the freezer and serve when ready. Enjoy!

Chef’s Tips & Variations

• Swap the Cookies: Swap the wafers for sugar cookies, spice cookies, graham crackers, or any similar wafer cookie you would prefer!
• Prevent Crystallization: Place a sheet of plastic wrap over the container and press it on top of the ice cream before adding the lid. This will prevent ice crystals from forming on top.
• More Add-Ins: Add 1/2 cup chocolate chips, shredded coconut, or chopped macadamias into the mixture before freezing for even more flavor and texture.
• Go for Stainless Steel: Avoid plastic bowls for beating the heavy cream in. It won’t whip well. Stick to stainless steel bowls, or a glass bowl, for best results.
• Peanut Butter: Stir in 1/2 a cup of peanut butter, or swirl it in to the ice cream before freezing, for peanut butter banana ice cream!

Serving Suggestions

Aside from whipped cream and a salted caramel sauce drizzle, don’t forget to pair this banana pudding ice cream with your favorite desserts. I also love it served with a warm slice of banana bundt cake or these vanilla waffle cookies!

How To Store Banana Ice Cream

Store your banana ice cream in a freezer-friendly container for up to just 2 weeks. This is because homemade ice cream doesn’t last as long as commercial ice cream, but don’t worry… It’s so good, it won’t last that long! While I used a decorative metal container for photos, at home I use these reusable ice cream containers with lids.

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Banana Pudding Ice Cream

This rich and creamy banana pudding ice cream is loaded with vanilla wafers, sliced fresh bananas and cinnamon for the perfect homemade dessert for summer!

Course Dessert, Desserts, Ice Cream

Cuisine American

Keyword banana ice cream, banana ice cream recipe, banana pudding ice cream, ice cream banana pudding

Prep Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 8 Quarts, 1/2 Gallon

Calories 522kcal

Author Jessica – The Novice Chef

Ingredients

• 2 cups cold heavy cream
• 1 teaspoon vanilla extract
• 1 (14 oz) can can sweetened condensed milk
• 1 ½ cup cold whole milk
• ½ cup granulated sugar
• ¼ cup banana pudding a little less than a 3.4 oz package
• 1 teaspoon cinnamon optional
• 1 cup banana slices
• 1 cup crushed vanilla wafers

Instructions

• Start by adding the cold heavy cream and vanilla to a stand mixer bowl with the whisk attachment (or with a hand mixer). Beat the heavy cream on medium-high speed for 3 minutes, until stiff peaks form.
• While the heavy cream is whipping, in a separate bowl, whisk the sweetened condensed milk, whole milk and sugar together. Once the heavy cream is stiff, add the milk mixture and stir until just combined.
• Add in the banana pudding and the cinnamon and return to mixer. Whip with whisk for 1 minute, it will thicken up! Fold in the banana slices and vanilla wafers.
• Pour the ice cream mixture into an 8 cup ice cream container. Top with additional banana slices and vanilla wafers, if desired. Cover with a lid or tin foil and freeze for 4 hours or until frozen through.
• To serve, remove from the freezer and let set at room temperature for 10 minutes. Then scoop and serve!

Notes

Store: Transfer your banana ice cream in a freezer-friendly container for up to just 2 weeks. This is because homemade ice cream doesn’t last as long as commercial ice cream, but don’t worry… It’s so good, it won’t last that long!

Swap the Cookies: Swap the wafers for sugar cookies, spice cookies, graham crackers, or any similar wafer cookie you would prefer!

Prevent Crystallization: Place a sheet of plastic wrap over the container and press it on top of the ice cream before adding the lid. This will prevent ice crystals from forming on top.

More Add-Ins: Add 1/2 cup chocolate chips, shredded coconut, or chopped macadamias into the mixture before freezing for even more flavor and texture.

Go for Stainless Steel: Avoid plastic bowls for beating the heavy cream in. It won’t whip well. Stick to stainless steel bowls, or a glass bowl, for best results.

Peanut Butter: Stir in 1/2 a cup of peanut butter, or swirl it in to the ice cream before freezing, for peanut butter banana ice cream!

Nutrition

Serving: 1 serving | Calories: 522kcal | Carbohydrates: 59g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 90mg | Sodium: 164mg | Potassium: 390mg | Fiber: 1g | Sugar: 51g | Vitamin A: 1094IU | Vitamin C: 3mg | Calcium: 240mg | Iron: 0.2mg

More Summer Dessert Recipes To Try

Strawberry Ice Cream Cake

Dole Whip Popsicles

Homemade Key Lime Pie Frozen Yogurt

Strawberry Shortcake Ice Cream Cake

The post No-Churn Banana Pudding Ice Cream appeared first on The Novice Chef.

Why You Will Love This Easy Crescent Roll Apple Dumplings Recipe

These easy apple dumplings from crescent rolls are one of my all time favorite ways to make sweet fruit dumplings without a lot of effort. Not only are they easy, but the buttery crescent rolls make the perfect dumpling wrapping for soft and tender dumplings.

• Easy: As much as I love old fashioned apple dumplings, sometimes you just don’t have that kind of time. Thankfully these apple dumplings with crescent rolls could not be any easier! If you can open a can of crescent rolls and wrap them around apple slices, you’ve got this. This recipe is the perfect beginner dumpling recipe as it is nearly impossible to mess up.
• Crowd Favorite: I have never found anyone that doesn’t love this classic, comforting dessert! The warm apple and cinnamon smell will fill your house and entice everyone into the kitchen. Served warm with a scoop of vanilla ice cream and a hearty drizzle of the thick, sweet apple cider sauce, everyone will be going back for seconds!
• Can Prep Ahead For Guests: You can prep these crescent roll apple dumplings up to two days ahead and store them in the fridge before guests come over. Then all you have to do is pour the sauce over the top and pop them into the oven.
• Versatile: You can use different fruits to create other fun flavors. Try adding raisins or cranberries with your apples, or swap the apples for peaches like in this easy peach dumplings recipe. You can also add rum to create an irresistible caramel-y, rum sauce!

Watch How To Make It

Want to see how to make these dumplings from beginning to end? Here’s a step-by-step video:

Why Make Apple Dumplings With Crescent Rolls

Well first, because crescent roll dumplings turn out perfectly soft, tender, and oh so buttery every single time. The first time I tried apple dumplings with crescent rolls was in my Mountain Dew Apple Dumpling recipe. Pillowy soft crescent rolls bake up perfectly in the sweet apple cider sauce that we cover the dumplings with before baking. The sauce soaks up into the apples and crescent rolls to create an amazing flaky dumpling texture with a crisp top and soft, tender centers.

Aside from that, crescent dough is also incredibly easy to use, just open the can and it’s ready to go. You don’t have to spend a lot of time preparing an occasionally temperamental dough, like pie crust or puff pastry.

Ingredients Needed

With just a few simple ingredients needed, this recipe is as easy on your wallet as it is to make! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.

• Apples: I used 2 large tart green apples as they have a good firm texture for baking and the tartness balances the sweet sauce.
• Cinnamon: For a more intense spice, you can use homemade apple pie spice.
• Crescent Rolls
• Butter
• Sugar: I like to use a combination of brown sugar and granulated sugar.
• Apple Cider: I do not recommend swapping this for apple juice. A good quality apple cider (one that is not 100% translucent) will give you the most flavor.
• Rum or Lemon-Lime Soda: Add some rum to the apple cider sauce to create a decadent and rich rum sauce. For a lighter sauce flavor, or to not include alcohol, you can use orange juice or a lemon-lime soda like Sprite or Mountain Dew. Soda is surprising, but trust me, it makes an amazing sauce.
• Ice Cream: Optional, for serving. You can also use whipped cream.

How To Make Apple Dumplings With Crescent Rolls

If you can roll dough around an apple slice and simmer a sauce, you will have these crescent roll apple dumplings into the oven in no time! Full directions are listed in the recipe card at the bottom of this post.

• Prepare Apples: Slice each peeled and cored apple into 8 even slices. Preheat oven to 350°F and grease a 9×13 baking pan.
• Assemble Dumplings: Sprinkle cinnamon on top of all the apples. Then roll one apple slice inside of each crescent roll piece. Place in prepared pan, in two rows, leaving a little room between each dumpling.

• Simmer: Then in a small sauce pot, bring the butter, cinnamon, granulated sugar, brown sugar and apple cider to a boil. Once boiling, evenly pour over the crescent rolls.
• Sauce: Pour the rum or lemon-lime soda around the edges of the pan.

• Bake: Bake for 40 to 45 minutes, until bubbling and the dumplings are browned on top. 
• Serve: Serve hot with a scoop of vanilla ice cream and the extra sauce form the pan drizzled on top! 

Variations & Tips For Success

This apple dumplings recipe with crescent rolls is super easy, but to help ensure success, here are a few tips and ways you can make this dish your own.

• Unpeeled Apples: You can leave the peel on for a more rustic apple dumpling if you prefer, but I like to be able to easily cut the dumplings with a fork. Occasionally baked apple skin can be tough.
• Different Fruits: Just about any fruit will work in these crescent roll dumplings, from berries to peaches. You can also add raisins, or other dried fruits, to your apple dumplings. I even have a festive cranberry apple dumplings recipe that is perfect for the holidays!
• Rum Apple Dumplings: Soak your apples in rum for 1 hour before baking to give your apples even more boozy rum flavor. Add raisins for a fun rum raisin dessert. Make sure and save the rum you used to soak your apples and use it in your sauce!
• Crescent Sheet: Accidentally purchase crescent sheets instead of crescent rolls? No worries, it will work the same! Use a pizza cutter to easily cut the crescent sheet into triangles.

Can I Prep This Apple Dumpling Recipe Ahead?

Absolutely, I have done it many times! Prepare your dumplings and place them in the baking dish, but do not add the sauce. Instead, wrap the baking dish tightly with Saran Wrap, or foil, and place it in the fridge for up to 2 days. You can also prepare the sauce ahead, but store it separately in an airtight container in the fridge.

Take the dumplings out of the oven 30 minute before you want to bake them and let them sit on the counter to warm up a little. Preheat your oven to 350°F.

When you are ready to bake the dumplings, re-heat the sauce in the microwave or stove top, stirring well, until warmed through. Pour sauce over the dumplings and follow the rest of the directions as written in the recipe.

How To Store Leftovers

These crescent roll apple dumplings are best fresh and warm out of the oven. You can store the leftovers, however they will be a little soggier once they are chilled in the sauce and re-heated.

To store these apple dumplings, transfer to an airtight container and store in the fridge for up to 3 days. Reheat in the microwave in 30 second bursts, until warmed through. Or, for best results, reheat in the oven at 350°F until warmed through, about 10 minutes.

I do not recommend freezing these dumplings.

More Irresistible Apple Recipes

• Brown Sugar Apple Cake
• Dutch Apple Pie
• Apple Cinnamon Muffins
• Homemade Apple Pie Filling
• Caramel Apple Dream Cake
• Cinnamon Baked Apples

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Crescent Roll Apple Dumplings

These easy crescent roll apple dumplings are baked in a sweet apple cider sauce until perfectly tender and golden brown. Serve warm with ice cream and watch how quickly they disappear!

Course Desserts

Cuisine American

Keyword apple dumpling recipe, apple dumplings from crescent rolls, apple dumplings with crescent rolls, apple dumplings with crescent rolls recipe, apples dessert, crescent roll apple dumplings, crescent rolls apple dumplings, fall desserts, how to make apple dumplings

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Additional Time 2 hours hours

Total Time 3 hours hours

Servings 16 Dumplings

Calories 233kcal

Author Jessica

Ingredients

• 2 large green apples peeled and cored
• 2 tablespoons cinnamon divided
• 2 (8 oz) cans crescent rolls
• 1 cup (2 sticks) salted butter
• 1 cup granulated sugar
• 1 cup packed brown sugar
• ¾ cup apple cider
• ¾ cup lemon-lime soda or rum
• vanilla ice cream optional, for serving

Instructions

• Preheat oven to 350°F. Grease a 9×13 baking pan (or extra large cast iron skillet) set aside. 
• Slice apples into 8 even slices (16 slices total). Sprinkle 1 tablespoon cinnamon on top of all of the apples. Then roll one apple slice inside of each crescent roll triangle.
• Place in prepared pan, in two rows, leaving a little room between each dumpling. Set aside.
• In a small pot, bring the butter, remaining 1 tablespoon cinnamon, granulated sugar, brown sugar and 3/4 cup apple cider to a boil. Once boiling, evenly pour over the crescent rolls.
• Pour the lemon-lime soda (or rum) just around the edges of the baking pan.
• Bake for 40 to 45 minutes, until bubbling and the dumplings are browned on top. Serve hot with vanilla ice cream and a hearty drizzle of the extra sauce from the dumpling pan on top.

Video

Notes

Storage: These are best served fresh, as the leftovers can get soggy, but they are still delicious leftover. Transfer cooled dumplings to an airtight container and store in the fridge for up to 3 days.

Reheat: Reheat in the microwave in 30 second bursts, until warmed through. Or, for best results, reheat in the oven at 350°F until warmed through, about 10 minutes.

Prep Ahead: Prepare dumplings and sauce, but do pour sauce over the dumplings. Instead, store them separately in airtight containers in the fridge for up to 2 days. For full prep ahead directions, check the post above.  

Apples: I used 2 large tart green apples as they have a good firm texture for baking and the tartness balances well with the sweet sauce. You can leave the peel on for a more rustic dumpling if you prefer, but occasionally apple skin can be tough.

Different Fruits: Just about any fruit will work in these crescent roll dumplings from berries to peaches. You can also add raisins, or other dried fruits, to your apple dumplings. I even have a festive cranberry apple dumplings recipe that is perfect for the holidays!

Rum Apple Dumplings: Soak your apples in rum for 1 hour before baking to give your apples even more boozy rum flavor. Add raisins for a fun rum raisin dessert. Make sure and save the rum you used to soak your apples and use it in your sauce!

Crescent Sheet: Accidentally purchase crescent sheets instead of crescent rolls? No worries, it will work just the same! You will just need to cut the sheet into triangles. Use a pizza cutter to easily cut the crescent sheet.

 

Nutrition

Serving: 1 Dumpling | Calories: 233kcal | Carbohydrates: 33g | Protein: 0.3g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 102mg | Potassium: 68mg | Fiber: 1g | Sugar: 31g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 0.2mg

The post Crescent Roll Apple Dumplings appeared first on The Novice Chef.

Why You’ll Love This Chick-Fil-A Milkshake Recipe

Once you try this, you’ll be hooked! Here’s why:

• Four Ingredients: With a handful of basic grocery store ingredients, you can easily make this milkshake.
• Authentic: This recipe is exactly like the one we all love, except you can make it at home!
• Simple to Make: Sure, the restaurant version might require special soft-serve machines and other equipment, but you can make this copycat Chick-Fil-A milkshake with just your freezer and a blender.
• Adaptable: Swap in different ice creams and cookies for different ones to create all kinds of delicious variations.

Watch How To Make It

Want to see how to make this easy Copycat Cookies and Cream Chick-Fil-A Milkshake from start to finish? Here’s a step-by-step video:

The Ingredients You’ll Need

Here are the ingredients I use to make my copycat Chick-Fil-A milkshake. (You can also add whipped cream and a cherry on top, but that’s totally optional.)

• Oreos: You can also use organic chocolate sandwich cookies if you prefer.
• Ice Cream: French vanilla ice cream. I find it tastes the most similar to the real thing!
• Milk: Whole milk makes the shake nice and creamy, but reduced fat will also work.
• Vanilla Extract: Pure vanilla extract gives the best flavor.

Does Chick-Fil-A Use Real Ice Cream in Their Shakes?

Technically, the soft-serve ice cream at Chick-Fil-A is called “Icedream,” not ice cream! Since ice cream is a legally regulated term, many desserts that consumers think of as ice cream are given other names (think “frozen dairy dessert.”) So it really depends on your definition of ice cream. Whatever you call it, it’s tasty – especially with Oreos!

How to Make a Chick-Fil-A Cookies and Cream Milkshake

This process is both super simple, and completely satisfying. Just grab your blender and let’s do this!

• Crush the Cookies: In a blender, crush your Oreos with a few good pulses.
• Add the Rest of the Ingredients. Measure and add the French vanilla ice cream, milk and vanilla extract. Blend everything until it’s smooth.
• Serve. Pour the shake into a couple of tall glasses, and garnish as desired. We love adding whipped cream and a maraschino cherry.

Tips for the Best Chick-Fil-A Milkshake

Need tips? I got ‘em! After all my efforts at perfecting this recipe, you can bet I learned a thing or two. Here are my best tips for the ultimate cookies and cream Chick-fil-A milkshake.

• The Right Ice Cream: Regular vanilla is good, but for the best copycat, use French vanilla ice cream – and always add a little extra vanilla extract.
• Thaw the Ice Cream. The biggest and best tip? You have to let the ice cream sit on the counter and melt a little before using it. I let mine sit on the counter for about 10 minutes. You know it’s ready to go when you can easily measure it out in a measuring cup.
• Blender: Using a powerful blender gives you the perfect texture! If you don’t have one, the milkshake will still be great – just not quite as true to the original.
• Cookie Swaps: While the original is perfect, every now and then we like to swap in different flavored Oreos. The birthday cake Oreos are a personal favorite of mine, and Jorge loves peanut butter Oreos in his!

Serving Suggestions

You’ll probably find yourself making these milkshakes whenever the mood for a sweet Oreo treat strikes you. But you could also serve it as part of a larger meal, fast-food-style! Try these easy recipes to make the perfect fast food at home.

• Dill Pickle Chicken: Dill pickles are a big part of the iconic Chick-Fil-A sandwich, and they’re the flavor-blasting part of this crunchy, breaded Dill Pickle Chicken. Serve it on a soft sandwich bun for a fabulous homemade chicken sandwich.
• Mac and Cheese: Is Chick-Fil-A’s macaroni and cheese calling your name? This easy Homemade Mac and Cheese is just as easy and comes together in no time.
• Salad: Chick-fil-A is also famous for some great garden salads, so if you’re in the mood for that, you can try this easy Grilled Chicken Salad with Honey Mustard Dressing. It’s sure to be a favorite!

What to Do with a Leftover Milkshake

The best thing to do with a milkshake is serve it fresh, but if you have leftovers that you just can’t finish, you can stick them in the fridge for a short time – up to an hour – and often the milkshake will still have a fairly good, slushy texture. 

To store it longer than that, put it in the freezer. Take it out and move it to the refrigerator about 30 minutes before you want to enjoy it, so that it can thaw out a little bit.

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Copycat Cookies and Cream Chick-Fil-A Milkshake

Recreate your favorite Chick Fil A Cookies & Cream Milkshake in just 5 minutes, with 4 ingredients, using this easy recipe!

Course 30 Min or Less

Cuisine American

Keyword chick fil a cookie and cream milkshake, chick fil a milkshake, chick fil a oreo milkshake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 Milkshakes

Calories 538kcal

Author Jessica

Ingredients

• 6 oreo cookies
• 2 ½ cups french vanilla ice cream softened
• ¼ cup milk
• 2 teaspoons vanilla extract
• whipped cream optional
• two maraschino cherries optional

Instructions

• In a blender, crush cookies with a few good pulses.
• Add ice cream, milk and vanilla extract. Blend until smooth.
• Pour into 2 tall glasses and garnish each with whipped cream and a maraschino cherry.

Video

Notes

• The Right Ice Cream: Regular vanilla is good, but for the best copycat, use French vanilla ice cream – and always add a little extra vanilla extract.
• Thaw the Ice Cream. The biggest and best tip? You have to let the ice cream sit on the counter and melt a little before using it. I let mine sit on the counter for about 10 minutes. You know it’s ready to go when you can easily measure it out in a measuring cup.
• Blender: Using a powerful blender gives you the perfect texture! If you don’t have one, the milkshake will still be great – just not quite as true to the original.
• Cookie Swaps: While the original is perfect, every now and then we like to swap in different flavored Oreos. The birthday cake Oreos are a personal favorite of mine, and Jorge loves peanut butter Oreos in his!

Nutrition

Serving: 1milkshake | Calories: 538kcal | Carbohydrates: 66g | Protein: 9g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 76mg | Sodium: 284mg | Potassium: 464mg | Fiber: 2g | Sugar: 52g | Vitamin A: 745IU | Vitamin C: 1mg | Calcium: 257mg | Iron: 5mg

More Easy Oreo Desserts

• Peppermint Oreo Truffle Balls
• Air Fryer Oreos
• Strawberry Shortcake Ice Cream Cake
• Cookies and Cream Brownies
• Oreo Cheesecake Cookie Cups
• Loaded Popcorn Balls

The post Copycat Cookies and Cream Chick-Fil-A Milkshake appeared first on The Novice Chef.

Why You’ll Love This Strawberry Ice Cream Cake Recipe

The only thing better than Oreos? Golden Oreos. Yep, I said it! I know, I know, chocolate Oreos are the classic flavor, and you really can’t beat them. But the golden version has such an indulgent flavor and texture, it’s hard to decide which ones are best. This recipe makes use of golden Oreos for not just a crushed cookie topping, but a crushed cookie crust. You may never want to go back to a graham cracker crust again, after you try this recipe! Here’s a few more reasons we love it:

• Easy, Store-Bought Ingredients. As much as I like cooking from scratch, sometimes it’s nice to let someone else do that! This recipe uses store-bought ingredients like cookies, ice cream, and freeze-dried strawberries.
• Simple to Prepare. There’s nothing complicated here, in terms of mixing, decorating, or any other steps. It’s incredibly simple!
• Impressive! In spite of everything I said above, this ice cream cake is incredibly impressive and all of your guests will be in awe of this gorgeous cake. You don’t have to tell them how easy it was to make.
• Make Ahead: Since you can freeze strawberry shortcake ice cream cake for up to three months, this is great to make in advance and stash in your freezer for a special occasion.

Want more ice cream cake options? Try this chocolatey strawberry ice cream cake with fresh berries and pound cake.

What You’ll Need

To make this ice cream cake, you don’t need much – a few simple ingredients, and you’re good to go. Here’s the list:

For the Crust

• Golden Oreos: These vanilla-flavored Oreos are soft yet crunchy, perfect for making a cookie crust. 
• Butter: Melt the butter before adding it to the crushed Oreos.

For the Layers

• Ice Cream: Vanilla ice cream, slightly softened, and strawberry ice cream.
• Freeze-Dried Strawberries: Crush these into crumbs.
• Golden Oreos: A few additional golden Oreos make the strawberry topping mixture extra-sweet and luxurious.

How to Make Strawberry Shortcake Ice Cream Cake

I love, love, love making this dessert because it is so amazingly easy. This is the kind of recipe that can be great to make with kids – even little kids! They can easily help out with things like pressing the crust into the pan with the back of a spoon. Got your chef’s hat on? Let’s do this!

• Make the Crust. First, let’s get the pan ready. Line the bottom of a 9-inch springform pan with parchment paper and set it aside. Grab a bowl and combine the crushed Oreos with the melted butter, stirring and mixing until the ingredients are crumbly and similar to wet sand. Press this into the bottom of the springform pan in an even layer.

• Add a Layer of Vanilla Ice Cream. Next, spread three cups of the vanilla ice cream on top of the crust. Smooth out the top.

• Top with Strawberry Ice Cream. Place the strawberry ice cream into the bowl of a stand mixer fitted with a paddle attachment. Beat the ice cream for 2 minutes on medium speed, or until it’s smooth and soft. Gently spread the strawberry ice cream on top of the vanilla ice cream layer.

• Add One More Layer of Vanilla Ice Cream. Spread the remaining cup of vanilla ice cream over the strawberry ice cream layer.
• Top with the Strawberry Cookie Topping. In a small mixing bowl, combine the freeze-dried strawberries and the last few crushed golden Oreos. Spread and sprinkle this mixture evenly on top of the last layer of vanilla ice cream. 

• Freeze! Place the pan into the freezer to chill for at least two hours, or until frozen. Once the strawberry shortcake ice cream is frozen and ready to serve, remove the sides of the pan from the cake. Slice and serve immediately.

Tips for Success

Before you get started making and assembling this ice cream cake, I hope you’ll take a moment to read over these helpful tips. They’re guaranteed to make the process even easier. Enjoy!

• Softening the Ice Cream: Putting the ice cream into the stand mixer allows the ice cream to soften up well enough to spread. Do not microwave the ice cream as it will change the texture of it when refrozen. You can skip this step if your ice cream is soft enough to evenly spread in the pan.
• Golden Oreos: Vanilla creme sandwich cookies are a delicious and more affordable swap.
• Whipped Cream: For a little extra oomph, pipe or dollop whipped cream on top of your ice cream cake.

Recipe Variations

But wait, there’s more! So much more. These variations are just a few ways to change up the recipe, and each one is a winner.

• Strawberry Nutella: Okay, I’m not saying that you need to add Nutella to your strawberry shortcake ice cream cake… but you kind of do. At least someday! Seriously, one of the simplest ways to change up any dessert is to reach for a jar of Nutella. It goes especially well with strawberries.
• Strawberry Banana: Who doesn’t love creamy slices of banana along with their strawberries? Slice up a firm but ripe banana or two, and sandwich them between your ice cream layers for a little extra sweetness.
• Strawberry Lemon: To take things in a slightly different direction, try drizzling some homemade (or store-bought!) Lemon Curd over this dessert. It pairs beautifully with both strawberries and golden Oreos.
• Strawberry Chocolate Cake: You can also swap the vanilla ice cream for chocolate ice cream to make a strawberry chocolate cake! If you want it extra chocolate-y, you can also use chocolate Oreos for the cookie base of the cake. I recommend sticking with golden Oreos for the crumble topping if you want it to stay the pretty pink color.

How to Store This Ice Cream Cake

Storing this strawberry shortcake ice cream cake is easy – just put it in the freezer. It will keep for up to three months! To make sure it stays fresh and gorgeous, be sure to place it in an airtight container – a plastic airtight cake stand is great for this. 

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Strawberry Shortcake Ice Cream Cake

Strawberry Shortcake Ice Cream Cake is quick and easy! It is made with a buttery golden Oreo crust, sweet vanilla and strawberry ice cream, and a crushed cookie and freeze-dried strawberry topping.

Course Ice Cream

Cuisine American

Keyword ice cream cake, strawberry desserts, strawberry ice cream cake, strawberry shortcake ice cream cake

Prep Time 20 minutes minutes

Additional Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 10 Servings

Calories 512kcal

Author Jessica – The Novice Chef

Ingredients

Crust:

• 2 ½ cups crushed golden Oreos about 22 cookies
• ½ cup (1 stick) butter melted

Layers:

• 4 cups vanilla ice cream slightly softened
• 3 cups strawberry ice cream
• 1 ⅓ cup crushed freeze dried strawberries
• ½ cup crushed golden Oreos about 4 cookies

Instructions

• Line the bottom of a 9” springform pan with parchment paper and set aside. To make the crust, combine the crushed oreos and melted butter until crumbly and similar to wet sand. Press into the bottom of the springform pan in an even layer.
• For the layers, spread 3 cups of the vanilla ice cream into the pan on top of the crust.
• Place the strawberry ice cream into a stand mixer bowl fitted with a paddle attachment. Beat for 2 minutes on medium speed or until it is smooth and soft. Gently layer the strawberry ice cream on top of the vanilla ice cream layer.
• Spread the remaining cup of vanilla ice cream over the strawberry ice cream layer.
• In a small bowl, combine the freeze dried strawberries and oreos. Spread evenly on top of the last layer of vanilla ice cream. Place the pan into the freezer to chill for 2 hours, or until frozen.
• Once chilled and when ready to serve, release the spring form pan. Remove the sides of the pan from the cake. Slice and serve immediately.

Notes

• Storing: Ice cream cake may be stored in the freezer for up to 3 months.
• Softening the Ice Cream: Putting the ice cream into the stand mixer allows the ice cream to soften up well enough to spread. Do not microwave the ice cream as it will change the texture of it when refrozen. You can skip this step if your ice cream is soft enough to evenly spread in the pan.
• Golden Oreos: Vanilla creme sandwich cookies are a delicious and more affordable swap.

Nutrition

Serving: 1 | Calories: 512kcal | Carbohydrates: 73g | Protein: 7g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Cholesterol: 36mg | Sodium: 335mg | Fiber: 3g | Sugar: 40g

More Scrumptious Strawberry Desserts

• Strawberry Pretzel Pie
• Homemade Strawberry Cake
• Strawberry Icebox Cake
• Homemade Strawberry Milk
• Strawberry Cupcakes with Strawberry Buttercream
• Lemon Strawberry Trifle

The post Strawberry Shortcake Ice Cream Cake appeared first on The Novice Chef.

Ultra-Creamy Frozen Yogurt with a Key Lime Twist!

Lime desserts really hit the spot sometimes, and in the indescribable Florida summer heat, I would say they’re not optional. They’re indispensable! So I was really excited to try making this key lime pie frozen yogurt. Once it was ready, I scooped some into a dish, but y’all know me. It wasn’t enough. Graham cracker topping? That was a little better, but something was still missing…fresh lime slices? Okay, now we’re talking!

This easy, homemade frozen yogurt is a fantastic summer treat not only because of the coolness and flavor, but also because it requires no heat, and barely any mixing. If you’re dealing with any of this heat, you know that’s a godsend. It truly tastes like a freshly-made, frozen key lime pie. Can’t beat that, right?

The List of Ingredients

There are also only four ingredients (besides toppings) to make your own key lime pie frozen yogurt, which is great if you’re looking for something simple to throw together. Here’s what you will need:

• Low-Fat Plain Yogurt: Or full-fat, if you prefer.
• Sweetened Condensed Milk: I opted for fat-free sweetened condensed milk, to keep this recipe light, but regular would work as well.
• Vanilla: A little bit of pure vanilla extract, to give it that scrumptious dessert taste.
• Lime: You’ll need both the lime juice and some lime zest.
• Optional Toppings: Graham cracker crumbs, lime slices or wedges, whipped cream, etc.

What Is Special About Key Limes?

Key limes are prized for their unique flavor – they have an intense, tropical, almost floral taste that regular limes don’t. And while they’re more flavorful, key limes are also less acidic than regular limes, which can make them seem “sweeter.” Perfect for pie, and frozen yogurt too.

Can I Substitute Limes for Key Limes?

Sure! Fresh key limes may not be available, or maybe you have a bag of regular Persian limes to use up. Either way, your recipe will still taste awesome if you use ordinary grocery store limes.

How to Make It

For this recipe, you really only have to mix the ingredients and let your ice cream maker do the rest. (No ice cream maker? See the Tips section below!)

Make the Frozen Yogurt Mixture. In a large bowl, use a spoon or whisk to blend all of the ingredients together. 

Freeze. Pour the mixture into your ice cream maker and freeze it, according to the manufacturer’s instructions. 

Serve or Freeze Longer. At this point, you can serve the frozen yogurt soft-serve style, or scoop it into an airtight container and place it in your freezer until it’s firmer.

Enjoy! When you do serve your key lime pie frozen yogurt, remember to top it with graham cracker crumbs and whipped cream. Yum!

Tips and Variations

• No Ice Cream Maker: While this recipe does call for an ice cream mixer, you can also make it without one. The texture may be slightly different. To do this, beat the ingredients together for several minutes, and then pour into a shallow dish. Cover and freeze, stirring thoroughly every half hour or so to keep it creamy. Once it reaches an ice-cream-like consistency, serve it up!
• Avoid Greek Yogurt: Some recipes do use Greek yogurt to make frozen yogurt, but I find that regular yogurt is a little less “chalky.” 
• White Chocolate Key Lime Pie: Add a sprinkle of white chocolate chips to the frozen yogurt, either in it while it freezes, or on top for a garnish. 
• Coconut Key Lime Pie: Coconut shreds are a dream here! For a really coconut-forward taste, use vegan condensed milk made with coconut, instead of traditional condensed milk.

How to Store This Frozen Yogurt

Store this in your freezer, packed into a freezer-safe, airtight container. It should keep for up to 3 months.

If it is frozen too hard to scoop, just let it sit at room temperature for 5 minutes or so. 

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Homemade Key Lime Pie Frozen Yogurt

This Homemade Key Lime Pie Frozen Yogurt recipe is so good and easy to make. Top the frozen yogurt with graham crackers and whipped cream to get a true frozen key lime pie flavor! Yum!

Course Ice Cream

Cuisine American

Keyword how to make frozen yogurt, key lime dessert

Prep Time 20 minutes minutes

Additional Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 8 Servings

Calories 298kcal

Author Jessica- The Novice Chef

Ingredients

• 32 oz plain vanilla yogurt
• 14 oz can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 cup fresh lime juice
• zest of 1 lime

Optional Add-Ins/Toppings

• Graham Crackers broken into small pieces
• Whip Cream

Instructions

• Mix all ingredients together, until well combined.
• Freeze in ice cream maker according to manufacturers instructions. Serve as soft serve or transfer into an airtight container and freeze until solid.
• Serve topped with graham cracker crumbs and whipped cream.

Notes

Ice Cream Maker: While this recipe does call for an ice cream mixer, if you incorporate the ingredients completely and then freeze in an airtight container, it will also turn into delicious frozen yogurt. The ice cream maker just helps it to be lighter in texture.

Storage: Store this in your freezer, packed into a freezer-safe, airtight container. It should keep for up to 3 months.

Nutrition

Serving: 1 | Calories: 298kcal | Carbohydrates: 48g | Protein: 11g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 165mg | Sugar: 45g

More Refreshing Summer Desserts

• Easy Tres Leches Cake
• Dole Whip Popsicles
• The Best Chocolate Milkshake
• Brown Sugar Oat Milk Espresso Popsicles
• Summer Berry Icebox Cake
• Cookies & Cream Milkshake

The post Homemade Key Lime Pie Frozen Yogurt appeared first on The Novice Chef.

Easy Dole Whip Popsicle Recipe

There’s a season the classic Dole Whip ice cream is so beloved. It has the perfect balance of a light and creamy texture with refreshing bright pineapple. But you don’t have to travel to bring the tropical delight to your taste buds. This easy recipe for dole whip popsicles is my favorite summer dessert recipe when I want an island vibe.

You can whip up these pops in a blender and after about 5 hours of freezing, they’re ready for sharing. Kids and adults love them, plus they’re easy to make ahead for entertaining. Serve these summery popsicles at your next outdoor get-together and no one will be disappointed.

Ingredients

This is a simple four-ingredient recipe. Here’s what you need:

• Crushed Pineapple: You can find this with the canned fruit in the grocery store.
• Pineapple Juice: Either canned or in a bottle.
• Heavy Cream: For the creamy ice cream-like texture of these popsicles, you will really want to use heavy cream. However, if you can’t have dairy, coconut cream is a great substitute!
• Vanilla Extract: Just a splash helps with the overall flavor.

How to Make Dole Whip Popsicles

Blend the pineapple: In a blender, puree the crushed pineapple with the pineapple juice until smooth and frothy. Add the cream and vanilla and pulse just to combine.

Mold the popsicles: Pour the pineapple mixture into your popsicle molds, add sticks and freeze for at least five hours.

Tips for Success

• Smooth: Blend the canned pineapple until it’s totally smooth for the creamiest texture.
• Heavy Cream vs Half & Half: Make sure to use heavy cream if you want a creamier ice cream style popsicle. Half and half will also work, but your popsicles will not be as rich and creamy.
• Freeze: Be sure to let the popsicles freeze for at least 5 hours and up to overnight.
• Fresh Pineapple Vs Canned: Both will work! I just like to use canned because I always have it on hand.

Recipe Variations

• Sweeter Popsicles: If you want your popsicles to be sweeter, you can replace the half of the heavy cream with sweetened condensed milk!
• Dairy Free: If you need your popsicles to be dairy free, use coconut cream instead. Make sure to get a can of coconut cream that has the thick cream on top and shake it up well before adding it to your blender.
• Boozy Dole Whip Popsicles: Add a few hearty tablespoons of rum to your popsicles to give them a delicious boozy kick. Adults only!
• Piña Colada Popsicles: Combine the two substitutions above (coconut cream and rum) and you will have a delicious treat.

Storage

Store the dole whip popsicles in the freezer for up to three months. I like to individually wrap the popsicles (after freezing) with Saran Wrap and then store them all together in a large freezer friendly ziplock bag. Make a double batch and you’ll always have a sweet, frosty treat to reach for!

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Dole Whip Popsicles

Love to grab a Dole Whip at Disney? Now you can make your own in popsicle form! These easy Dole Whip Popsicles are made with just four ingredients for a no-sugar-added, kid-friendly, Summer dessert that's refreshing and easy!

Course Desserts

Cuisine American

Keyword Dole whip recipes, pineapple popsicles, popsicle recipe

Prep Time 5 minutes minutes

Additional Time 5 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 10 -12 Popsicles

Calories 71kcal

Author Jessica – The Novice Chef

Ingredients

• 1 (20 oz) can crushed pineapple
• 6 oz pineapple juice
• 4 oz heavy whipping cream
• 1 teaspoon vanilla extract optional
• Popsicle Molds

Instructions

• Combine crushed pineapple (with juice) and additional pineapple juice in a blender. Blend on low until fully incorporated.
• Add the whipping cream and optional vanilla extract and pulse until well mixed. For a frothier popsicle, you can increase to a full blend to give it a light whipped texture.
• Taste and add additional whipping cream, if desired.
• Pour into molds and allow to freeze at least five hours or overnight before serving.
  

Video

Notes

Dairy Free: If you need your popsicles to be dairy free, use coconut cream instead. Make sure to get a can of coconut cream that has the thick cream on top and shake it up well before adding it to your blender.

Sweeter Popsicles: If you want your popsicles to be sweeter, you can replace the half of the heavy cream with sweetened condensed milk!

Storage: Store the dole whip popsicles in the freezer for up to three months. I like to individually wrap the popsicles (after freezing) with Saran Wrap and then store them all together in a large freezer friendly ziplock bag.

Nutrition

Serving: 1 | Calories: 71kcal | Carbohydrates: 10g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 11mg | Sodium: 3mg | Sugar: 9g

More Easy Summer Dessert Recipes

Easy Banana Pudding Recipe

No Bake Chocolate Eclair Cake

Easy 4th of July Cake

Pineapple Coconut Bars

The post Dole Whip Popsicles appeared first on The Novice Chef.

Creamy Ice Cream Chocolate Milkshake

I know ‘best’ is a serious title to give a dessert, but this truly is the Best Chocolate Milkshake. This recipe will give you the PERFECT drive-through version of a milkshake, like the kind you get at McDonalds, Sonic, etc. But now, you don’t have to get in your car and leave your house to satisfy your sweet tooth!

If we’re talking comfort food, it doesn’t get much better than a milkshake – especially a chocolate one. The moment your lips touch the straw, and you taste the sweet, rich chocolate, everything in the world is right! Adding a cherry and some whipped cream doesn’t hurt either.

What is a Milkshake?

A milkshake is a sweet dessert drink that is made with ice cream, milk, and other sweeteners like caramel and/or chocolate syrup. You blend all the ingredients together until the mixture is smooth and frothy, and then you get to top it all off with sprinkles and whipped cream!

What You’ll Need (Only 3 Ingredients!)

Chocolate milkshakes are pretty much the easiest dessert to make yourself. Grab these 3 ingredients to get started:

• Ice Cream: I used 4 cups vanilla ice cream!
• Milk: I suggest whole milk for best flavor.
• Chocolate Milk Mix: Use a powdered chocolate milk mix (like Nesquik or Ovaltine).

How to Make a Chocolate Milkshake

Making a chocolate milkshake is a two-step process. Basically, just dump the ingredients in the blender, blend, and enjoy!

Blend Ingredients Together: In a blender, puree ice cream, 3/4 cup milk and powdered chocolate milk mix until smooth.

Test the Consistency: If it is too thick for you, add the remaining 1/4 cup milk. Puree again, until smooth. Serve immediately!

Tips for Success

Here are some extra tips and tricks on how to make the best chocolate milkshake:

• Chocolate Milk Mix Substitute: You can substitute with a liquid Hershey’s chocolate syrup, but the powdered version works best flavor-wise.
• Can I Use Chocolate Ice Cream? Sure! A double-chocolate milkshake sounds delicious.
• Coat the Rim/Inside of Your Glass with Chocolate Syrup: It looks cool, makes for great photos, and it doesn’t taste half bad either!

Topping & Variation Ideas

Milkshakes are easily topped and customized! Here are a few ideas on how to do that:

• Add-Ons: Top your milkshakes with chocolate chips, sprinkles, brownie bits, crushed Oreos (and other cookies), crushed candies (like Kit Kats), etc.
• Syrups: Drizzle your drink with chocolate or caramel syrup, or both!
• Whipped Cream: And don’t forget a cherry, too.
• Use Nutella: A chocolate-hazelnut milkshake would be so tasty.

Serving Suggestions

There are so many things that go well with a chocolate milkshake!

• Burgers and Fries: You can create your own cozy diner vibes at home! My husband loves to dunk fries in this shake! Maybe some Crispy Baked Sweet Potato Fries? Or go all out with some Texas Cheese Fries!
• Chicken: Anything from Chicken Fried Chicken to chicken tenders.
• BBQ Pork: Or really any food that you can grill and top with barbecue sauce.
• Fruit: I like to cut up a plate of strawberries or rinse some berries.

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The Best Chocolate Milkshake

The best comfort dessert out there? That would be a sweet Chocolate Milkshake! This one only uses 3 ingredients, and is guaranteed to satisfy your sweet tooth.

Course Ice Cream

Cuisine American

Keyword best chocolate milkshake, how to make a chocolate milkshake

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 large milkshakes

Calories 645kcal

Author Jessica – The Novice Chef

Ingredients

• 4 cups vanilla ice cream
• ¾ to 1 cup milk whole milk for best flavor
• ½ cup powdered chocolate milk mix like Nesquik or Ovaltine

Instructions

• In a blender, puree ice cream, 3/4 cup milk and powdered chocolate milk mix until smooth.
• Test the consistency and if it is too thick for you, add the remaining 1/4 cup milk. Puree again, until smooth. Serve immediately!

Nutrition

Serving: 1 | Calories: 645kcal | Carbohydrates: 73g | Protein: 14g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Cholesterol: 131mg | Sodium: 296mg | Fiber: 2g | Sugar: 62g

More Fun Desserts

On the lookout for more fun dessert recipes? Check out these reader favorites:

• Copycat Chick Fil A Milkshake: Cookies & Cream
• Easy Cinnamon Bread
• Bananas Foster Cheesecake
• No-Bake Chocolate Eclair Cake
• Summer Berry Icebox Cake
• Banana Pudding Lasagna

The post The Best Chocolate Milkshake appeared first on The Novice Chef.

What Are Espresso Popsicles?

These epic Brown Sugar Oat Milk Espresso Popsicles are a heavenly little dessert for adults of all ages. If you have ever had the Starbucks drink version of this little popsicle, you know you are in for quite a treat. Made with oat milk and espresso, they are gluten free, dairy free, and vegetarian. It’s like having your morning cup of coffee on a stick!

With a combination of espresso, oat milk, a little vanilla, brown sugar, and cinnamon, you will get a sweet and addicting popsicle. They are similar to the Starbucks brown sugar oat milk shaken espresso that is super popular, but in a fun popsicle form! It’s still insanely hot here in Florida and we have been enjoying these for the past few weeks!

I love these espresso popsicles because they are great for the dog days of summer. You can easily whip them up and pop them out when you need a quick pick me up, but don’t want to drink anything hot. They make the perfect pool side treat while I sit and watch the kids swim!

Oat Milk Espresso Popsicle Ingredients

I love simple recipes that don’t require odd ingredients. These espresso popsicles can be made with only 6 ingredients!

• Oat milk: For this dairy free treat, you will need some oat milk. Oat milk can be found in the milk section of most grocery stores. I suggest grabbing an unsweetened version since you will be using brown sugar to sweeten the popsicles.
• Light Brown Sugar
• Cinnamon: Cinnamon pairs beautifully with the brown sugar for an earthy, rich flavor. 
• Espresso: Check the coffee section of your grocery store for espresso powder. It may be next to Instant coffee. Additionally, you could use espresso concentration or cold brew coffee
• Vanilla: I use vanilla extract. It gives the popsicles a burst of flavor that pairs well with the brown sugar and cinnamon. 

How to Make Brown Sugar Oat Milk Popsicles

The best thing about these coffee popsicles is that they are so easy to make! You probably already have everything you need on hand.

Freeze the oatmilk: First, pour 2 tablespoons of oat milk into the bottom of 4 molds. Then, place it in the freezer for an hour and a half. 

Dissolve sugar: Bring your water to a boil in a saucepan. Then, remove it from the heat and immediately add the Dixie Crystals Brown Sugar and cinnamon to it. Stir until the sugar is completely dissolved. Allow to cool. 

Brew espresso: Next, either brew coffee or espresso. Then, add the vanilla to it. Allow it to cool. 

Add espresso to the mold: After your oat milk has frozen for 1.5 hours, evenly distribute the espresso between your 4 popsicle molds. 

Top with sugary syrup: After you’ve distributed the espresso, top off your molds with the brown sugar syrup. 

Freeze the pops: Cover your popsicle mold and insert popsicle sticks. Place them in the freezer for at least 6 hours. 

Serve and Enjoy!

Tips for Perfect Espresso Popsicles

• Keep your mold level. Be sure to place your mold on a level surface in your freezer. This will prevent liquid from falling out and uneven popsicles. 
• Choose your flavor. Espresso is going to give you a stronger flavor. If you want a lighter flavor, use coffee instead. 
• You can use cream. Oat milk is used as a cream, but if you don’t like it, you can use any cream you prefer. Almond milk, heavy cream, half and half, etc.
• The cinnamon won’t dissolve. When dissolving your brown sugar, keep in mind that the cinnamon will not dissolve, and that’s ok!
• Leave room for expansion. When pouring the liquid into the mold, be sure to leave room at the top for the popsicles to expand as they freeze.
• Freeze overnight. For best results, I recommend allowing your popsicles to freeze overnight. 

How Many Espresso Popsicles Does This Recipe Make?

If you use exact ingredients and follow the steps in the recipe, you will make 4 popsicles. So, you will want a popsicle mold with 4 cavities. However, you can easily double this recipe and use a mold with 8 cavities or additional molds. 

Is Oat Milk Gluten Free?

Oat milk is a plant-based milk. So, it is absolutely dairy free, but is it gluten free? Oats are naturally gluten free, but they are often grown near wheat and processed in factories that handle wheat products. This means the oat milk can get contaminated. So, if you are gluten intolerant, be sure to read the label and pick oat milk that states it is gluten free. Here are a few brands that state their oat milk is gluten free:

• Oatly
• Planet Oat
• Califia Farms
• Elmhurst

How Do I Make Espresso Without a Machine?

For this recipe, if you don’t have an espresso machine, you can make really strong coffee instead. If you really want the flavor of espresso and you don’t have an espresso machine, grab Instant espresso powder. To make espresso, you just add boiling water to the powder. 

More Espresso Treats

As adults, there’s never enough caffeine. Try some of these other espresso treats to help get you through the day!

• Chocolate Espresso Cake
• Vanilla Cinnamon Iced Coffee

How to Store Oat Milk Espresso Popsicles

Once your express and cream have transformed from liquid to popsicles, it’s time to store them long term. First, you will remove your popsicles from the molds. To do this, you can run the bottom of the mold under warm water for 20 seconds and gently pull them out. If you have a silicone mold, just push them out.

Then, place your popsicles in individual quart sized ziploc freezer bags so they don’t stick together OR individually wrap each one with Saran Wrap then place them all in a large freezer bag. You can store them in the freezer for 8-12 months this way. 

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Brown Sugar Oat Milk Espresso Popsicles

Looking for a sweet burst of energy on a hot day? These gorgeously layered Brown Sugar Oat Milk Espresso Popsicles are a sweet and delicious frozen treat with just the right amount of caffeine kick in them!

Course Desserts

Cuisine American

Keyword brown sugar oat milk espresso popsicles, brown sugar oat milk shaken espresso popsicles, brown sugar popsicles, coffee popsicles, espresso popsicle recipe, espresso popsicles, oat milk popsicles

Prep Time 15 minutes minutes

Additional Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 Popsicles

Calories 26kcal

Author Jessica – The Novice Chef

Ingredients

• ½ cup oat milk 2 tablespoons per mold
• ½ cup water
• ¼ cup light brown sugar
• ½ teaspoon cinnamon
• ⅓ cup espresso or fresh brewed coffee
• 2 teaspoons vanilla extract

Instructions

• In a popsicle mold, add 2 tablespoons of oat milk into bottom of 4 molds. Place into freezer for 1.5 hours.
• Meanwhile, in a small sauce pan, bring water to a boil. Once boiling, remove from heat and add brown sugar and cinnamon. Stir until sugar is dissolved (cinnamon will not dissolve). Allow to cool while oat milk begins to freeze.
• Next, brew choice of coffee or espresso. Add vanilla and allow to cool.
• After 1.5 hours, remove popsicle mold from freezer. Evenly distribute coffee between 4 popsicle molds.
• Next, top coffee layer with even amounts of brown sugar syrup. Cover with popsicle mold cover and insert popsicle sticks.
• Freeze for at least 6 hours or overnight. To easily remove from popsicle mold, run briefly under warm water and push out. Enjoy!

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Nutrition

Serving: 1popsicle | Calories: 26kcal | Carbohydrates: 5g | Sodium: 7mg | Sugar: 3g

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Pineapple Mojito Popsicles?

Y’all know how much I love Mojitos and I had the great idea to turn them into popsicles! These hot Summer months are the perfect time to bust out your popsicle mold and make a sweet treat for the hot days. The kids don’t get to have all the fun though! These mojito popsicles are cool and refreshing with an adult kick to them!

Basically, these are a Pineapple Mojito in adult popsicles form! Once you hit adulthood, it’s like you no longer get all the things you once loved as a kid, and popsicles on a hot summer’s day are one of those things I always loved! With these Pineapple Mojito Popsicles, you get the best of both worlds. 

These frozen treats are made with alcohol for an adult kick, but can be made without alcohol so the kids can get in on the fun too. Everyone will love all the fruity goodness in this popsicle, and topped with deliciously sweet rum infused pineapples. 

Pineapple Mojito Ingredients

For these delicious alcoholic popsicles, you’ll need ingredients for the syrup, popsicles, and topping. Get out that shopping list for a treat you can’t beat. 

• Sugar and water: You’ll need regular white granulated sugar and water for the simple syrup.
• Mint leaves: Lightly muddled mint leaves offer a fresh, crisp flavor. 
• Pineapple juice: To make your popsicles fruity, you’ll be using pineapple juice as the base.  
• Rum: I like the flavor the pineapple rum brings to the popsicles, but you can use standard light rum, white rum or even coconut rum if you choose as well. You will need rum for the popsicles and the pineapple topping. 
• Lime and zest of lime: Both the lime juice and lime zest will add a fruity flavor that compliments the pineapple. 
• Pineapple: You will need halved pineapple slices for the popsicle and crushed pineapple for your topping. 

How to Make Pineapple Mojito Popsicles

These sweet adult popsicles are super easy to make, and you’ll love how delicious they turn out. Here’s how you make them:

Make simple syrup: First, microwave the water in a microwave safe dish for about 90 seconds. Then, add granulated sugar and stir until dissolved. Set aside. 

Muddle the mint: Next, muddle 6 mint leaves in a large bowl. 

Stir ingredients: Add 1 tablespoon of the simple syrup, pineapple juice, rum, lime juice, and half of the lime zest to your muddled mint. Stir together. 

Make popsicles: Add 1 pineapple slice half to each of the popsicle molds. Then, restir the mixture and divide the liquid evenly between all of the popsicle molds. Place in the freezer for 90 minutes. 

Prepare the topping: Mix drained crushed pineapple, rum, and the remaining simple syrup, lime juice and zest in a small bowl. Store in the refrigerator. 

Add topping: After 90 minutes, divide the crushed pineapple mixture between the popsicle molds, add popsicle sticks to the center of each mold, and then put it back in the freezer for at least 6 hours. 

Serve: Remove popsicles by running warm water around the outside of the popsicle mold and sliding them right out! Enjoy!

Tips for Perfect Mojito Popsicles

• Keep your mold level. Place your popsicle mold in a level area in the freezer. This prevents liquid from falling out or uneven popsicles. 
• Freeze overnight. For best results, allow the popsicles to set and freeze overnight before enjoying them. 
• Leave room at the top: When pouring your liquid in the molds, leave enough room for expansion as well as the crushed pineapple topping before freezing for 90 minutes. 
• Use chilled ingredients. This will help the pops set up faster. The faster it freezes, the sooner you can enjoy your mojito popsicles!

What Does Muddle Mean?

This recipe requires you to muddle the mint leaves. Muddling is a technique used in drinks that means to gently mash the herb to release its juices and flavoring. For this recipe, you will gently mash the mint leaves. 

Can I Make These Alcohol Free?

These pineapple mojito popsicles can easily be made into regular popsicles. Simply replace the rum with more pineapple juice. You can also skip the crushed pineapple topping as well, or use just crushed pineapple with mint!

Can I Use Different Flavored Rum?

Absolutely! In fact, pineapple, coconut, and standard light rum all pair beautifully with these pineapple treats. It’s your choice!

How Many Popsicles Does This Recipe Make?

By using exact ingredients and following this recipe, you should be able to make 8 popsicles. So, I would suggest getting an 8 popsicle cavity mold. You can easily double this recipe, but you would need to make sure you have an extra popsicle mold as well.

How to Store Leftovers

Once your popsicles have transformed from juice to popsicles, it’s time to properly store them. First, remove your popsicles from the molds. To do this, you can run the mold under warm water for 20 seconds and gently pull them out. Or, if you have a silicone mold, you can push them out. Then, you will place them in individual quart sized ziploc freezer bags so they don’t stick to each other. Place them in the freezer for 8-12 months. 

Other Frozen Treats to Try

Looking for more? Here are some of our other delicious popsicle recipes to try!

• Strawberry Shortcake Ice Cream Cake
• Key Lime Pie Frozen Yogurt
• Dole Whip Popsicles
• Summer Berry Icebox Cake
• Copycat Chick Fil A Cookies And Cream Milkshake
• Best Chocolate Milkshake

Print

Pineapple Mojito Popsicles

Celebrate summer year-round with these refreshing Pineapple Mojito Popsicles. Packed with pineapple flavor, a hint of lime, and cool mint. Topped with a rum soaked pineapple bite at the end!

Course Dessert

Cuisine American

Keyword pineapple mojito popsicles

Prep Time 10 minutes minutes

Cook Time 7 hours hours

Total Time 7 hours hours 10 minutes minutes

Servings 8 popsicles

Calories 102kcal

Author Jessica

Ingredients

Simple Syrup

• 2 tablespoons water
• 2 tablespoons granulated sugar

Pineapple Popsicles

• 8 mint leaves lightly muddled
• 1 ½ cups pineapple juice
• ⅓ cup rum
• 1 tablespoon fresh squeezed lime juice
• zest of 1 lime divided
• 4 pineapple slices halved

Topping

• 8 oz crushed pineapple drained
• 2 tablespoons rum

Instructions

• In a small microwave-safe bowl, add water and heat for about 90 seconds. Carefully remove bowl from microwave and immediately add granulated sugar and stir until dissolved. Set aside.
• In a large bowl, lightly muddle 6 mint leaves. Add one tablespoon of simple syrup mixture, pineapple juice, rum, lime juice, and half of lime zest. Stir together.
• Add a pineapple slice half to each of popsicle molds. Re-stir mojito mixture then divide liquid and mint between popsicles molds. Carefully place in a level area of the freezer and freeze for 90 minutes.
• In a small bowl, add drained crushed pineapple, rum, remaining one tablespoon of simple syrup mixture, and remaining lime zest. Store mixture in a refrigerator until it is time to add popsicle sticks.
• Once popsicles have been in the freezer for 90 minutes, remove mold from freezer. Divide crushed pineapple mixture between molds then gently add popsicle sticks to center of each mold. Return to freezer and allow to freeze for at least another 6 hours or overnight.
• To remove popsicles from  molds, run mold under warm water for 20 seconds then gently pull (or push – if you have a silicone mold) out.

Nutrition

Serving: 1 popsicle | Calories: 102kcal | Carbohydrates: 18g | Protein: 0.5g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 2mg | Potassium: 136mg | Fiber: 1g | Sugar: 16g | Vitamin A: 74IU | Vitamin C: 11mg | Calcium: 18mg | Iron: 0.4mg

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