Everyone knows that homemade ice cream is the best. And in the case of strawberry ice cream, the results are beyond worth the effort. Try this homemade strawberry ice cream recipe! It’s lusciously creamy, with a pure sweet tart berry flavor interspersed with chunks of red berries. To be honest, I don’t like storebought strawberry ice cream, but I couldn’t stop eating spoonfuls of this homemade version!

Ingredients in homemade strawberry ice cream

Sure, it’s easy to buy a pint of strawberry ice cream from the store. But the flavor can have an artificial aftertaste. In fact, we typically avoid purchased strawberry ice cream. But homemade strawberry ice cream is like a totally different animal! The flavor is beautifully pure from the ripe berries and vanilla extract. All you need are a handful of ingredients for a symphony of flavor! Here’s what you’ll need:

• Ripe strawberries: you’ll want the ripest sweet berries you can find
• Cornstarch: cornstarch helps to thicken the ice cream and keep it soft after freezing; it’s absolutely essential in our book!
• Whole milk
• Granulated sugar
• Heavy cream
• Salt
• Vanilla extract
• Red food coloring: optional: keep reading!

Food coloring is optional

Do you need food coloring in homemade strawberry ice cream? Typically we’re as natural as possible in the food we make, and we like to avoid adding artificial colors. However, we eat with our eyes, and the bright pink color really makes this ice cream! We’re not averse to adding a few drops of red food coloring to accentuate the color. (It’s the same reason we put a few drops of green in our classic mint chocolate chip ice cream.)

But if you’re not into added colors, no problem! This strawberry ice cream is a beautiful pale pink color without red food coloring.

Churn it in an ice cream maker

This is a classic strawberry ice cream recipe, so you’ll need an ice cream maker! It’s a great investment you can use to make sorbets, sherbet and ice creams all year round. Here are two types of ice cream makers you can find on the market:

• Freezer bowl ice cream maker: This type of maker is the most inexpensive and requires freezing overnight before making the recipe (store the bowl in the freezer). We use this 2 quart freezer bowl ice cream maker we use; it’s very durable and has held up well over the years.
• Automatic ice cream maker: If you make ice cream often, you might want to consider an automatic ice cream maker, which is larger and more expensive. But it requires no pre-freezing, so you can make ice cream any time you please! You can also make multiple batches back to back without needing to freeze the base again.

How to make homemade strawberry ice cream

This homemade strawberry ice cream recipe has no shortcuts — it’s the classic method for whipping up this popular dessert! You’ll make a custard, combine it with berries, and then churn it an an ice cream maker. We also recommend letting the ice cream “ripen” for 4 hours or overnight for the best hard ice cream texture.

• Make the custard (5 minutes): Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk, vanilla, salt, and food coloring (if using).
• Cool the custard (1 to 3 hours): Cool down the custard before churning it. Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Alternatively, place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
• Churn (25 minutes): Churn the ice cream in the ice cream maker. After 25 minutes, it makes a soft serve texture you can eat immediately.
• Freeze or “ripen” for hard ice cream texture (4 hours or overnight): We recommend freezing the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture (as shown in the photos).

Mix-ins and variations

Homemade strawberry ice cream is one thing: and it’s darn good on its own! But want to step it up even more? Here are some fun ideas for mix-ins to add to strawberry ice cream:

• Chocolate chunks: Make the chocolate chunks from this Mint Chocolate Chip Ice Cream to make it Strawberry Chocolate Chip
• Graham crackers: Make Strawberry Pie Ice Cream by adding crushed graham crackers (like this Strawberry Cheesecake flavor)
• Vanilla cookies: Make Strawberry Shortcake Ice Cream by adding crushed vanilla cookies

More homemade ice cream flavors

Want to make more ice cream at home? Here are some flavors to try:

• Go for Vanilla Ice Cream or Chocolate Ice Cream
• Try Chocolate Chip Ice Cream or Mint Chocolate Chip Ice Cream
• Opt for Cheesecake Ice Cream or Strawberry Cheesecake Ice Cream
• Get buzzed with Coffee Ice Cream

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Chocolate Ice Cream

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Mint Chocolate Chip Ice Cream

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Strawberry Cheesecake Ice Cream

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Coffee Ice Cream

This homemade strawberry ice cream recipe is…

Vegetarian.

Strawberry Ice Cream Recipe

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser

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Description

This homemade strawberry ice cream recipe is the best! It’s creamy and bursting with pure, sweet tart berry flavor.

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Ingredients

• 1 1/2 pounds ripe strawberries (about 4 cups chopped)
• 2 tablespoons cornstarch
• 1 cup whole milk
• 1 ¼ cups granulated sugar, divided
• 2 cups heavy cream
• ⅛ teaspoon kosher salt
• 1 teaspoon vanilla extract
• Red food coloring (optional)

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Instructions

1. In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in 1 cup sugar.
2. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
3. Remove from the heat. Stir in the heavy cream, salt and vanilla extract. If desired, add 1 to 2 drops of red food coloring until the desired color is reached (it will lighten slightly when frozen). 
4. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
5. Meanwhile, hull the strawberries and chop them into very small pieces. Place them in a bowl, sprinkle with ¼ cup sugar, and mash the fruit lightly with a potato masher or pastry blender for several minutes until they are very saucy.
6. When the custard is chilled, stir together the custard and the strawberries. Pour them into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

A Couple Cooks - Recipes worth repeating.

Nothing says summer more than rhubarb pie! This recipe is our new family favorite: the filing is intensely pink and sweet tart, encased in a golden pastry crust and sprinkled with a buttery crumble topping. It’s like a rhubarb crisp and pie, all in one! Watching the sun set with a slice of this pie topped with melty vanilla ice cream will make all your summer dreams complete. Here’s everything you need to transform those green-pink stalks into a dazzling dessert!

Ingredients in this rhubarb pie recipe

If there’s one type of produce that we go mad for in spring and summer, it’s rhubarb. It’s extremely nostalgic for both of us: we grew up eating Grandma’s rhubarb crisp and rhubarb bars. But neither of us had a family pie recipe: until now! Rhubarb pie can be a little tricky, but we have a few tips to make this a no fail recipe. Here’s what you’ll need:

• 1 Homemade Pie Crust
• Rhubarb
• Granulated sugar
• Cornstarch
• Vanilla extract
• Orange zest
• All-purpose flour
• Brown sugar
• Cinnamon
• Salt
• Salted butter

The secret to no-fail rhubarb pie

Here’s the thing about fruit pies: the liquid content can vary based on the ripeness of the fruit. Your rhubarb pie might turn out perfectly one day, but the next time you make it it might be too runny. In our recipe testing for this rhubarb pie, we found it’s easy to get a really runny filling! Here’s how to make rhubarb pie not runny and perfectly set:

• Allow the rhubarb to macerate for 30 minutes. Stir it together with sugar and let it sit at room temperature. This draws out the fruit juices.
• Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling on its own gives it time to interact with the cornstarch, making a thick and gooey filling. Don’t cook it too long, or the rhubarb will become mushy: just enough so the juices form into a thick sauce.

That’s it! Pour this filling into the crust and the rhubarb pie comes out perfectly set, every time!

For the crust

The pie crust for this rhubarb pie recipe is our Homemade Pie Crust recipe, which comes out flaky and buttery. Make sure to allow for about 15 minutes for making a homemade pie crust, 15 minutes to chill, and then about 10 minutes to roll it out and place it in the pie plate.

Make sure to use a standard pie plate for this recipe: not deep dish! Instructions for rolling it out are in the linked crust recipe. You can also substitute any pie crust recipe or store-bought pie crust if you prefer!

Rhubarb pie flavor notes

This rhubarb pie recipe is our favorite for a few reasons:

• Orange zest brings out the sweet tart flavor. You can leave it out, but we’ve found it adds a nice complexity to the filling.
• The crumble topping seals the deal. The buttery crumble topping is crunchy and adds another pop of sweetness: it’s like eating rhubarb crisp and pie together!
• The cornstarch helps to make a thick filling. It’s a hefty amount of cornstarch, but you need it here to compensate for the water in the rhubarb. You can use arrowroot powder as a 1:1 substitute for cornstarch.

And that’s it! We hope you’ll enjoy this rhubarb pie recipe for all your summer occasions: like Mother’s Day, 4th of July, and more! Let us know what you think.

More rhubarb recipes

Got more rhubarb? Here are a few more rhubarb recipes we love:

• Try Classic Rhubarb Crisp
• Mix up an Easy Rhubarb Compote or Strawberry Rhubarb Crisp
• Make a Strawberry Rhubarb Margarita
• Try Rhubarb Jam

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Classic Rhubarb Crisp

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Easy Rhubarb Compote

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Strawberry Rhubarb Margarita

04

20 Rhubarb Recipes for the Season

This rhubarb pie recipe is…

Vegetarian.

Classic Rhubarb Pie

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• Author: Sonja Overhiser
• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours
• Yield: 1 pie (8 large or 12 small slices)

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Description

Make this classic rhubarb pie recipe for the taste of summer! It’s sweet tart with a flaky crust and buttery crumble topping.

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Ingredients

• 1 Homemade Pie Crust (or your favorite recipe)
• 6 cups diced rhubarb (about 2 pounds)
• 1 ¼ cups granulated sugar
• ¼ cup cornstarch
• 2 teaspoons vanilla extract
• ¼ teaspoon orange zest (or ½ teaspoon lemon zest)
• ½ cup all-purpose flour
• ¼ cup light brown sugar, packed
• ¼ teaspoon cinnamon
• 1 pinch kosher salt
• 4 tablespoons salted butter, melted

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Instructions

1. In a large skillet, mix the chopped rhubarb with sugar and place it on the counter. Allow it to sit and macerate at room temperature for 30 minutes while making the pie crust (this extracts the juices of the rhubarb; do not skip this step!). 
2. Make the pie crust. Refrigerate while you make the topping.
3. Preheat the oven to 400°F. 
4. Place the skillet on a burner on the stove. Stir in the cornstarch, orange zest, and vanilla extract. Add medium high heat and cook about 5 to 6 minutes, until the sauce becomes very thick (but not longer, since the rhubarb will cook in the oven). 
5. Make the crumble topping: In a medium bowl, add the flour, brown sugar, cinnamon, and kosher salt. Mix together with a fork. Pour in the melted butter while mixing with the fork until a crumbly mixture forms. 
6. Roll out the pie dough, transfer it to a standard 9-inch pie pan, and crimp the edges (following these instructions). Pour in the rhubarb filling. Use your fingers to sprinkle the crumbles evenly over the filling.
7. Place the pie on a large baking sheet and bake for 15 minutes.
8. Keep the pie in the oven and turn the oven temperature down to 350°F. Bake for 30 to 40 minutes until the crust and crumble topping are golden. (Check on the pie around 20 minutes and cover with aluminum foil if the crust is getting too brown.)
9. Remove from the oven. Allow the pie to cool for 3 hours at room temperature before serving.

• Category: Dessert
• Method: Baked
• Cuisine: Dessert
• Diet: Vegetarian

Keywords: Rhubarb pie, rhubarb pie recipe

A Couple Cooks - Recipes worth repeating.

Craving vegan ice cream? There are lots of great vegan ice cream brands out there these days. But the best we’ve found is actually homemade! Try this Vegan Ice Cream recipe: it’s creamy, delicious, and made with all whole foods: no additives or preservatives. It has a luscious creamy texture and it tastes like real vanilla ice cream (no weird aftertastes, either!). In fact, it’s the best vegan ice cream we’ve tried. Consider the dairy free ice cream code cracked!

Secrets to vegan ice cream

The tricky thing about vegan ice cream is obvious: there’s no dairy allowed. Unfortunately, it’s the milkfat in heavy cream and whole milk that makes the rich, creamy texture to a great ice cream. It’s also what keeps it from turning to a block of ice in the freezer when it’s stored over time.

There are three main bases for vegan ice cream that are dairy free: coconut milk, oat milk, and cashews. The problem? Each base has the flavor of that ingredient, making it have a “not quite right” aftertaste. This vegan ice cream recipe solves all those problems! It’s rich and creamy, it holds up in the freezer, and it tastes like real vanilla ice cream. Here are the ingredients you’ll need:

• Raw cashews
• Oat milk
• Cornstarch
• Full fat coconut milk
• Agave syrup
• Granulated sugar
• Vanilla extract
• Salt

A few ingredient notes

Each ingredient above is essential to the rich and creamy flavor of this vegan ice cream. Don’t be tempted to make substitutes here: each ingredient has a key role to play. Here are a few reasons behind each ingredient:

• Cashews, oat milk and coconut milk: This combination of cashews, oat milk and coconut milk is why gives this dairy free ice cream its robust flavor. Using them in concert makes none of the flavors stick out or have a funny aftertaste.
• Cornstarch: Cornstarch is essential to the soft texture of the ice cream after its frozen. It’s what makes it hold up beyond 4 hours in the freezer.
• Agave syrup and granulated sugar: A liquid sweetener is another way to give the vegan ice cream a soft texture in the freezer. Otherwise, it turns very hard and cannot be saved beyond the day that it is churned.

Required equipment: ice cream maker

The ingredient list is simple, but this dairy free and vegan ice cream recipe does require one piece of special equipment: an ice cream maker! It’s a great investment you can use to make sorbets, sherbet and ice cream year round. There are two main types of ice cream makers on the market:

• Freezer bowl ice cream maker (inexpensive). This type of ice cream maker is the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use; it’s a little pricier than some but it’s held up well over the years. Be sure to freeze the base of the ice cream maker overnight before making the recipe.
• Automatic ice cream maker (expensive but easy to use!). Do you make ice cream often? Consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, so you can make ice cream on a moment’s notice.

How to make dairy free vegan ice cream (basic steps)

This vegan cream recipe uses the classic method for making ice cream: make a custard on the stovetop, chill it, churn it in an ice cream maker, then freeze to “ripen” the texture. (In fact, it’s just like our homemade ice cream, just dairy free.) Here’s what you’ll need to do:

• Boil the cashews (15 minutes): First, you’ll boil the cashews to soften them in order to blend them into the base.
• Make the ice cream base (5 minutes): Meanwhile, simmer the remaining ingredients until thickened.
• Blend (2 minutes): Blend together the cashews with the ice cream base until fully smooth.
• Cool the base (1 hour or overnight): Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Or, you can refrigerate for 3 hours or overnight before churning.
• Churn (25 minutes): Churn the vegan ice cream in the ice cream maker.
• Freeze or “ripen” for hard ice cream texture (at least 2 hours or overnight): Freeze the ice cream for 2 hours or overnight for a scoop-able, hard ice cream texture.

Important serving instruction

Here’s an important serving instruction. If this vegan ice cream is frozen for over 4 hours, allow it to stand at room temperature for about 20 minutes before serving to soften. It does become hard in the freezer, but a few minutes at room temperature will soften it to a creamy texture. Just make sure to pull it right before serving!

More frozen dairy free recipes

There are lots more vegan frozen treats to try! For example, sorbet recipes are vegan because they contain only fruit and sugar. Here are a few more dairy free and vegan frozen treats to make in an ice cream maker:

• Try Raspberry Sorbet or Easy Strawberry Sorbet
• Mix up zingy Lemon Sorbet or Lime Sorbet
• Go tropical with Easy Mango Sorbet or Pineapple Sorbet

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Easy Strawberry Sorbet

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Lime Sorbet

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Easy Mango Sorbet

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Lemon Sorbet

This dairy free vegan ice cream is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Vegan Ice Cream (Dairy Free!)

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• Author: Sonja Overhiser
• Prep Time: 1 hour 30 minutes
• Cook Time: 4 minutes
• Total Time: 1 hour 34 minutes
• Yield: 1 quart

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Description

This vegan ice cream recipe is impossibly creamy! These tricks make an incredible homemade dairy free ice cream.

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Ingredients

• 1 cup whole unsalted raw cashews
• 2 cups oat milk, divided
• 2 tablespoons cornstarch
• 13.66 oz can full-fat coconut milk
• ½ cup agave syrup
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract
• ⅛ teaspoon kosher salt

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Instructions

1. Place the cashews in a small saucepan and cover them with water. Bring to a boil and boil 15 minutes. Then drain and rinse them under cold water until cool.
2. Meanwhile, in a small bowl, mix ½ cup oat milk with 2 tablespoons cornstarch and set aside.
3. Add 1 ½ cups oat milk to a medium saucepan with the coconut milk. Warm the mixture over medium low heat for 2 minutes, whisking to incorporate the solids. Then add the agave syrup and sugar. Whisk in the cornstarch mixture and continue on medium low until the mixture just starts to bubble and is thickened, about 3 to 5 minutes. Remove from heat and stir in the vanilla extract.
4. In a blender, combine the oat milk mixture with the cashews and blend until completely smooth and no chunks remain. (A high powered blender is best. If you see visible chunks, strain through a fine mesh strainer before going to the next step.)
5. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard, until the temperature drops to 40°F. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or overnight.
6. When the custard is chilled, pour it into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. Important: If frozen for over 4 hours, allow it to stand at room temperature for about 20 minutes before serving to soften.

• Category: Ice Cream
• Method: Frozen
• Cuisine: Ice Cream
• Diet: Vegan

Keywords: Vegan ice cream, vegan ice cream recipe

A Couple Cooks - Recipes worth repeating.

There’s nothing better than a homemade pie, is there? We’re unabashed pie lovers here, and would choose it over cake any day. It’s definitely a project, but there’s nothing more fun than pulling a gorgeous, golden brown pie out of the oven. So here are all our tips and tricks for the very best easy pie crust recipe! It comes out golden brown and flaky: the perfect basis for pies of all kinds! (Want it vegan? Try this Vegan Pie Crust.)

Ingredients for this easy pie crust recipe

There are a few ways to make pie crust, and the most important ingredient is the fat. There are two options for fat in pie crust: butter and shortening. Some recipes use a combination of the two! This is an all butter pie crust recipe, because we prefer using butter to shortening for health reasons. If you don’t mind shortening, it does hold the definition in the pie shape a bit better. However, butter works beautifully and it’s our preference for texture and flavor! The ingredients you’ll need for pie crust are:

• All-purpose flour
• Fine salt
• Baking powder
• Granulated sugar
• Cold unsalted butter, preferably Irish-style (like Kerrygold brand)
• 8 to 10 tablespoons ice cold water

For the butter

The best type of butter for pie crust is Irish butter. You can use any style of butter you like here. However, Irish butter has a higher fat and lower water than American butter. It gives baked goods a richer flavor and flakier texture: the absolute best for pie crust! The most popular brand of Irish butter is Kerrygold, which is easy to find at most grocery stores.

Keeping the pie crust cold is key

The best tip for making homemade pie crust? Keeping pie crust cold is essential. You’ll add ice cold water to the crust when making the dough to make sure the butter doesn’t melt.

Then, it’s important to refrigerate the pie crust for 1 hour before rolling it out. This allows the gluten to relax and the fat to firm up, which makes an extra flaky and helps it hold its shape.

Use a food processor or pastry blender

For the most consistent pie crust recipe, it’s helpful to use a large food processor. This helps to evenly incorporate the butter without it getting too hot. When the pie crust comes together, it looks very crumbly: simply turn it out onto a work surface and use your hands to form it into a ball of dough.

Don’t have a food processor? Use a pastry blender to work the butter into the dough until it’s mostly incorporated but chunks about 1/4-inch across remain. Then stir in the ice cold water with a fork until it’s incorporated. Follow the instructions below!

Tips for rolling out pie crust

The trickiest part of a pie crust recipe is rolling it out. The dough can be crumbly or stick to the work surface. Here are a few tips to keep in mind for rolling out the dough:

• Liberally flour the work surface and the rolling pin. This will help to keep the dough from sticking.
• Roll gently but press firmly, until the dough is about 1/8-inch thick circle.
• Pick up the dough and rotate it occasionally as you work, keeping as perfect of a circle as possible and making sure it’s not sticking to the work surface. If it starts to stick, dust with a bit more flour.
• Visible chunks of butter are expected! That’s what makes the flaky crust.
• Use kitchen shears to trim the dough inside the pan. We’ve found it’s easiest to transfer the pie crust to a pie plate and trim it to an even circle in the pan.

Troubleshooting tips: If the dough is very crumbly, you can add a ½ teaspoon or so water and reform it into a ball to try again. However, this can overwork the dough and heat up the butter: so try to avoid this if at all possible. You may want to let the dough rest again for 30 minutes refrigerated.

Crimping, double crust or lattice

Finishing the pie dough depends on the type of pie you’re making. If you’re making pie crust for quiche, you’ll need to blind bake the dough before adding the filling: go to Quiche Crust. Otherwise, you can finish the pie with a single crust, double crust, or lattice.

• For a single pie crust, fold the 1-inch of overhanging dough backwards and seal it to form a rim. Using your index finger and thumb from one hand and a knuckle from your other hand, crimp the edges of the crust. Or, you can press the tines of a fork into the crust to flatten it.
• For a double pie crust, roll out the second crust in the same manner as the first.  Add the filling to the pie, then gently place it on top of the filling. Use kitchen shears to trim excess dough from both crusts at the same time so that there is 1 inch of overhanging dough all around the pan. Fold both crusts under so they rest on the rim of the pan and then use your fingers to crimp the crust. Slice several vents in the crust with a sharp knife.
• For a lattice crust, use a pizza or pastry cutter to cut the dough into 1 inch strips. Weave a lattice pattern using the strips (see this video for a demonstration). Use kitchen scissors to cut off excess from the strips, then fold the draped dough over the top. Crimp the edges with a fork.

Egg wash is optional but recommended

For the best golden finish to a pie crust, we recommend an egg wash. It makes a golden laminated exterior and gives a nice golden sheen to the surface. Whisk together 1 egg, then brush it onto the exposed crust with a pastry brush.

Ways to use this pie crust recipe

You can use this pie crust recipe in so many ways! It’s perfect for fruit pies, but it also works for quiche. Here are a few of our top pie recipes:

• Go for Fresh Strawberry Pie
• Try Classic Rhubarb Pie
• When it’s the season, go for The Best Fresh Peach Pie
• Go savory with a Classic Quiche Recipe, Easy Spinach Quiche or Broccoli Cheddar Quiche

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Fresh Strawberry Pie

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Classic Rhubarb Pie

03

The Best Fresh Peach Pie

04

Classic Quiche Recipe

This pie crust recipe is…

Vegetarian.

Pie Crust Recipe

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 1 hour 30 minutes
• Cook Time: Varies
• Total Time: 19 minute
• Yield: 2 pie crusts

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Description

Here’s the best easy pie crust recipe! This pie dough is simple to make and comes out flaky, puffed, and golden.

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Ingredients

• 2 ½ cups [350g] all-purpose flour
• 1 ¼ teaspoons fine salt
• ¼ teaspoon baking powder
• 2 teaspoons granulated sugar
• 1 cup [2 sticks] cold unsalted butter, preferably Irish-style (like Kerrygold or other), cut into ½ tablespoon-sized pieces
• 8 tablespoons ice cold water

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Instructions

1. Add the flour, salt, baking powder, and sugar to a food processor and pulse several times. (If you don’t have a food processor, use a pastry blender to cut in the butter in the same manner.) Add about a quarter of the butter in pieces and pulse 2 to 3 times until it is incorporated, but visible chunks about 1/4-inch across remain. Continue adding the remaining butter, one quarter at a time.
2. When the butter is incorporated, add the water 2 tablespoons at a time, pulsing 2 to 3 times in between. (If you don’t have a food processor, you can use a fork to stir in the water.) The dough is ready when it appears very crumbly but sticks together when pinched. If the dough seems too dry, add up to 1 additional tablespoon ice water. Transfer to a counter and use your hands to press it into a uniform dough (don’t knead or overwork it). Divide it into two even balls and flatten them into discs. Place each disc in a separate covered container and chill for 1 hour. (If only using 1 dough for your pie, you can freeze the second: tightly wrap it in plastic wrap and freeze for up to 3 months. Thaw it overnight in the refrigerator before rolling out.)
3. Butter the inside and rim of a glass standard 9-inch pie pan (not deep dish). 
4. Dust flour over a clean work surface. (Or if you have a pastry cloth, set it up and dust it with flour.)
5. Dust a rolling pin in flour. Place one ball of dough on the work surface and gently roll it evenly from the center to the edge, until the dough is about ⅛-inch thick. Pick up the dough and rotate it occasionally as you work, keeping as perfect of a circle as possible and making sure it’s not sticking to the work surface. If it’s sticking, dust with a bit more flour. Roll the dough to a 12-inch wide circle (which corresponds to the 9-inch circle on a pastry cloth). Visible chunks of butter are expected: that’s what makes it flaky!
6. Gently drape the dough over then rolling pin, then transfer it the prepared pie pan. Gently center and push the pastry towards the bottom of the pan. For a single crust, use kitchen shears to trim excess dough so that there is 1 inch of overhanging dough all around the pan. Fold the 1-inch of overhanging dough backwards and seal it to form a rim. Using your index finger and thumb from one hand and a knuckle from your other hand, crimp the edges of the crust.
7. If making a double pie crust, roll out the second crust in the same manner as the first.  Add the filling to the pie, then gently place it on top of the filling. Use kitchen shears to trim excess dough from both crusts at the same time so that there is 1 inch of overhanging dough all around the pan. Fold both crusts under so they rest on the rim of the pan and then use your fingers to crimp the crust. Slice several vents in the crust with a sharp knife. Alternatively, you can make a lattice: use a pizza or pastry cutter to cut the dough into 1 inch strips. Remove the pie from the freezer and weave a lattice pattern using the strips (see this video for a demonstration). Use kitchen scissors to cut off excess from the strips, then fold the draped dough over the top. Crimp the edges with a fork.
8. For the best golden brown color on the pie crust, add an egg wash. Beat one egg and use a pastry brush to brush it all over the crust. If desired, sprinkle with turbinado sugar.
9. Bake the pie according to your pie recipe. For the best firm bottom crust, we recommend placing a baking sheet in the oven while preheating, then placing the pie on top to bake. 

Notes

*Method adapted from Zoe Francois

• Category: Essentials
• Method: Baking
• Cuisine: Baked
• Diet: Vegetarian

Keywords: Pie crust recipe, pie crust, best pie crust recipe, pie dough recipe, pie dough, easy pie crust recipe, pie crust recipe easy, how to make pie crust

A Couple Cooks - Recipes worth repeating.

Are you smitten with citrus? Then you absolutely must try this lemon curd recipe! This simple method makes curd with the absolute best flavor and texture. It’s positively bright and zingy, with a creamy, thick texture that will make your heart skip a beat. Use it as a topping for scones, biscuits, shortcakes, pancakes and waffles, or it even works as a cake filling. Welcome to your new favorite lemon recipe!

What’s in lemon curd?

Lemon curd is a citrus spread that originated in England in the 1800’s. It’s a mixture of eggs, sugar, lemon juice, lemon zest and butter, which when heated form into a smooth, thick custardy texture. Citrus curds were originally eaten as a spread for scones at British tea time, but they work in a variety of uses: in tarts, as a cake filling, on shortcakes, pancakes, waffles, and French toast, on ice cream, or on toast.

What do you need for lemon curd? Before we mastered this method, we had no idea lemon curd was so simple! Here’s what you’ll need:

• Eggs
• Granulated sugar
• Whole lemons (lemon juice and lemon zest)
• Butter

How to make lemon curd

Lemon curd is quick to make, but it’s important to be precise in the method. It’s easy to undercook or overcook the lemon curd, resulting in a thin or split curd. The most important thing to know: use a food thermometer! It’s the best way to make sure you don’t overcook the curd. Here’s how to make lemon curd (or jump to the recipe below):

• Whisk: In a medium saucepan, whisk the eggs, sugar, lemon juice, and lemon zest.
• Heat: Add medium heat and cook, stirring constantly and slowly with a spatula, for 2 to 3 minutes until the mixture starts to thicken into a yogurt-like consistency. This happens at a temperature between 160°F and 170°F. Avoid simmering or overcooking, which will result in a lumpy texture.
• Add butter: Immediately remove from the heat and whisk in the butter until the butter is melted.
• Chill: Transfer the lemon curd to a container and press plastic wrap onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours.

Why is my lemon curd runny?

Runny lemon curd means the curd has not been heated enough: it must be heated to 170°F in order to thicken. You can “save” a runny curd and thicken it. Place it in a saucepan and use a food thermometer to heat it back to 170°F. Then whisk in another tablespoon or two of butter, which will help it become even thicker when cooled.

Why is my lemon curd lumpy?

Lumpy lemon curd means the curd was overcooked, causing the eggs to cook and become scrambled. The most important part of making lemon curd is cooking the mixture gently so that the eggs do not cook.

Can you save a lumpy lemon curd? It depends. If you have only small lumps in the curd, you can pass it through a fine mesh sieve to strain out the cooked eggs. However, if the entire mixture is split, you’ll have to start over.

Ways to use it!

There are so many ways to use lemon curd (though you’ll probably want to lick it right off of the spoon!). Here are a few of the top ways to eat it:

• Scones: Try it on blueberry scones
• Crumpets: Add it to homemade crumpets
• Shortcake: Add a dollop to strawberry shortcake
• Cake filling: Spread it into your favorite layer cake
• Ice cream: Use it to add a zing to vanilla ice cream
• Berries: Spoon it over fresh berries for a simple dessert
• Pancakes: Add a dollop to classic pancakes or blueberry pancakes
• French toast: Use as a topping for French toast
• Waffles: Use on classic waffles or blueberry waffles
• Toast: Spread it on toast for a simple snack

Storage info

How long does homemade lemon curd last? You can store lemon curd for up to 1 month in the refrigerator. You can also freeze lemon curd for up to 3 months, stored in an airtight container.

More lemon recipes

Want to make more with this zingy citrus fruit? Here are a few favorite lemon recipes:

• Try Grandma’s Lemon Bars, with a lemon curd topping and shortbread crust
• Bake Lemon Poppy Seed Muffins or Lemon Blueberry Muffins
• Go for Lemon Blueberry Bread
• Try Fresh Lemonade or our 15 Best Lemonade Recipes

01

Grandma’s Lemon Bars

02

Lemon Poppy Seed Muffins

03

Lemon Blueberry Muffins

04

25 Zesty Lemon Recipes

Easy Lemon Curd

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: About 1 ½ cups

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Description

This lemon curd recipe makes the best citrusy spread and topping! Use it for scones, pancakes, cakes and more.

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Ingredients

• 3 eggs
• ½ cup granulated sugar
• 6 tablespoons fresh lemon juice
• 2 teaspoons lemon zest, finely grated
• 6 tablespoons unsalted butter, cut into 1/2-inch pieces

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Instructions

1. In a medium saucepan, whisk the eggs until smooth. Then whisk in the sugar, lemon juice, and lemon zest.
2. Add medium heat and cook, stirring constantly and slowly with a spatula, for 2 to 3 minutes until the mixture starts to thicken into a yogurt-like consistency. This happens at a temperature between 160°F and 170°F: measure with a food thermometer for most accurate results! Avoid simmering or overcooking, which will result in a lumpy texture.
3. Immediately remove from the heat and whisk in the butter until the butter is melted.
4. Transfer the lemon curd to a container and press plastic wrap onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours. Store refrigerated for up to 1 month.

• Category: Essentials
• Method: Stovetop
• Cuisine: English
• Diet: Vegetarian

Keywords: Lemon curd, lemon curd recipe, how to make lemon curd

A Couple Cooks - Recipes worth repeating.

Here’s a classic recipe that’s one of the top ways to enjoy zingy citrus: this easy lemon bars recipe! This one is my Grandma’s recipe, done up with a few small tweaks to coax out even more flavor. A zingy lemon custard topping layers over a thick shortbread layer, making the best textural contrast of gooey versus crunchy. It’s got just the right burst of lemon and hint of vanilla in the shortbread. And, they’re simpler than you’d imagine to whip up. And as a self-professed chocoholic, I actually might pick one of these bars over chocolate (gasp!).

Ingredients in lemon bars

Lemon bars or lemon squares are an American dessert that features a lemon curd topping layered over a shortbread crust. The first reference to a recipe was in a Chicago newspaper in 1962, so it’s a retro recipe that went on to become a classic. One nice thing about lemon bars is that the lemon curd is baked right on top of the crust, making it much simpler than whisking it on the stove like the classic method. There are many different spins on lemon bars, but most recipes include the following:

• All purpose flour
• Butter
• Powdered sugar
• Salt
• Vanilla extract
• Eggs
• Granulated sugar
• Baking powder
• Lemon juice and zest

The source of this lemon bars recipe

This lemon bars recipe really is Grandma’s: she was my mom’s mom who I called Gram. Gram’s lemon bars recipe is typed onto on a recipe card that’s attributed to someone named Lynn Drier. As a modern day recipe developer, I love reading recipes of the past and how simple they were.

Of course, a lot of the instructions were “common knowledge” and assumed the reader would know exactly what to do. For example, the recipe lists the crust ingredients (flour, butter and powdered sugar) then states, “Mix and bake 20 minutes at 350 degrees.” There’s a lot to infer here: Melted butter or cold? What size pan? Mix with a whisk or spoon? Bake until golden brown, and does the timing depend on the oven?

Here we’ve taken Gram’s lemon bars recipe and added a bit more detail for the modern cook. We also added just a few ingredients to make the flavor pop: slightly more lemon juice and lemon zest for zingier topping, and salt and vanilla in the crust for complexity in the shortbread. But otherwise, the recipe is essentially the same! Thanks to Gram for this recipe and my mom for sending a photograph of that old typed recipe card.

Tips for lemon bars

This lemon bars recipe is very easy to whip up: but there are a few things to note when you go to make the recipe. Here’s what to know:

• They’re best chilled, so make them in advance (day before is best). You don’t want a lemon bar warm from the oven: they’re typically served chilled or room temperature after chilling. So make them well before you want to serve them! They work well if you throw them in the refrigerator the night before.
• Don’t worry if the top is unevenly browned or has bubbles. This was something that surprised us: the top can brown very quickly when baking! Watch the oven so it doesn’t get too browned. However, it’s not a problem if it does: the powdered sugar topping covers everything.
• Add the powdered sugar topping right before serving. If the lemon curd is warm, the topping soaks right in. (This is one other place we diverged from the original recipe!) Cool the lemon bars completely before topping.
• For clean slices, clean the knife after each cut. When cutting into bars, clean off the nice for the best edges to the bars.

Storage info

Lemon bars store very well in the refrigerator! Here are a few tips for storage:

• Store the bars refrigerated for up to 2 weeks. They likely last even longer if you still have leftovers.
• Or, freeze them for up to 3 months. Make sure to freeze without the powdered sugar topping for best results.
• The powdered sugar topping can dissolve if the bars sit a while at room temperature. This happened we had them sitting out on a dessert table. You can simply add more powdered sugar and then refrigerate the leftovers.

More lemon recipes

We’re pretty obsessed with this lemon bars recipe. In fact, even though I’m a huge chocolate lover I really can’t resist one of Grandma’s lemon squares. Here are a few more lemon recipes starring this tart citrus:

• Go for Lemon Poppy Seed Muffins
• Try zingy Lemon Blueberry Bread
• Opt for Lemon Ricotta Pancakes
• Grab Fresh Lemonade
• Mix up a Lemon Vinaigrette

01

Lemon Poppy Seed Muffins

02

Lemon Blueberry Bread

03

Best Homemade Lemonade

04

25 Zesty Lemon Recipes

This lemon bars recipe is…

Vegetarian.

01

Smoked Salmon

02

Blueberry Lemonade

03

Rhubarb Bread

04

Shrimp Ceviche

Grandma’s Lemon Bars

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• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 24

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Description

This easy lemon bars recipe (aka lemon squares) has all of Grandma’s secrets! A zingy custard tops a thick shortbread layer.

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Ingredients

For the crust

• 2 cups [280 g] all-purpose flour
• 1 cup (2 sticks) unsalted butter, melted
• ½ cup [60 g] powdered sugar
• ¼ teaspoon fine salt
• 1 teaspoon vanilla extract

For the lemon layer

• 4 eggs, beaten
• 2 cups [400 g] granulated sugar
• ¼ cup all purpose flour
• 1 teaspoon baking powder
• ½ cup fresh lemon juice (3 large or 4 medium lemons)
• 1 tablespoon finely grated lemon zest

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Instructions

1. Preheat and prepare the pan: Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish, then line it with parchment paper. Allow two edges to extend outside the pan to allow for easy removal. 
2. Make the crust: Mix the flour, melted butter, powdered sugar, salt and vanilla extract in a bowl. Pour crumbles into the pan, spreading them out evenly with your fingers. Press them into the pan in an even layer, using the back of a measuring cup to pack it flat. 
3. Bake the crust: Place the pan in the oven and bake 20 to 23 minutes until lightly golden brown. (You can bake the crust first and let it sit while making the filling, or mix up the filling while the crust bakes. In the second case, keep the eggs, dry ingredients, and lemon in separate bowls and whisk together once the crust is out of the oven).
4. Make the filling: Whisk the eggs, then whisk in the granulated sugar, flour, baking powder, lemon juice, and lemon zest until light and fluffy. Prick the baked crust gently with the tines of a fork and allow the crust to cool at least 5 minutes. Then pour the filling over the warm crust.
5. Bake the bars: Place the pan in the oven and bake for 10 minutes. Remove the pan and rotate it, then then bake 8 to 10 minutes more until lightly golden on top. It’s ok if it gets unevenly browned or if the top has small bubbles because it will be covered by the powdered sugar topping.
6. Chill: Allow the bars to cool to room temperature (about 1 hour), then transfer to the refrigerator for at least 2 to 3 hours to firm up (overnight is even better).
7. Top, slice and store: Sift powdered sugar over the top of the bars. Cut them into 24 squares, wiping off the knife after each cut to get a clean cut. Store bars refrigerated with parchment paper between the layers for up to 2 weeks. (Note that when sitting at room temperature, the powdered sugar topping can melt into the lemon filling, so you may need to refresh with new powdered sugar before serving leftovers.) You can also freeze lemon bars for up to 3 months without the powdered sugar topping, with parchment paper between the layers.

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Lemon bars, lemon bars recipe, lemon bar recipe, lemon bars, lemon bar recipes, lemon squares, lemon squares recipe

A Couple Cooks - Recipes worth repeating.

Want the very best frosty treat? Try this homemade chocolate ice cream recipe! It’s irresistibly creamy, with a rich chocolate flavor that makes it hard not to take another bite. With just 7 ingredients, it’s simple to whip up at home too! This one goes in our hall of fame of ice cream recipes, along with this mint chip and of course, the classic vanilla. You don’t even need any actual chocolate (though of course you can add mix ins!).

Ingredients in chocolate ice cream

This chocolate ice cream is classic and pure. While some ice cream recipes use melted chocolate, we prefer the flavor with the classic cocoa powder. The base is a spin on this vanilla homemade ice cream, and we use our signature trick of cornstarch to keep the texture creamy over time. Here are the ingredients you’ll need for this chocolate ice cream recipe:

• Whole milk
• Heavy cream
• Cornstarch
• Cocoa powder
• Granulated sugar
• Salt
• Vanilla extract

Required equipment: ice cream maker

The ingredient list is simple, but this chocolate ice cream recipe does require one piece of special equipment: an ice cream maker. You’ll find it’s a great investment you can use to make sorbets, sherbet and ice cream year round! There are two main types of ice cream makers on the market:

• Freezer bowl ice cream maker (inexpensive). This type of ice cream maker is the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use; it’s a little pricier than some but it’s held up well over the years. Be sure to freeze the base of the ice cream maker overnight before making this recipe.
• Automatic ice cream maker (expensive but easy to use!). Do you make ice cream often? Consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, so you can make ice cream on a moment’s notice.

How to make chocolate ice cream (basic steps)

This homemade chocolate ice cream recipe uses the classic method for making ice cream: make a custard on the stovetop, chill it, churn it in an ice cream maker, then freeze to “ripen” the texture. Here’s what you’ll need to do:

• Make the custard (5 minutes): Simmer the cornstarch, whole milk, cocoa powder and sugar for 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk, vanilla, and salt.
• Cool the custard (1 hour or overnight): Cool down the custard before churning it. You can do this in a few ways. The quickest is to transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
• Churn (25 minutes): Churn the ice cream in the ice cream maker.
• Freeze or “ripen” for hard ice cream texture (at least 2 hours or overnight): Freeze the ice cream for 2 hours or overnight for a scoop-able, hard ice cream texture.

Mix in ideas

This chocolate ice cream recipe is a perfect base for adding the mix-ins of your choice! To me, anything is better with a chocolate ice cream base: including cookie dough, which is never sold that way! So now I can make my perfect ice cream flavor with this base and our cookie dough recipe. We also adore this one with chocolate chips, straciatella style.

Here are our top mix in ideas for chocolate ice cream. Mix them in right in the container before serving, or you can place them in the ice cream maker in the last minute.

• Double chocolate: Add chocolate chunks using the method from Mint Chocolate Chip Ice Cream
• Rocky road: Add toasted almonds and torn marshmallows (or mini marshmallows).
• Cookie dough: Use our edible cookie dough recipe and freeze it while churning, then break into pieces and mix it into the ice cream before freezing.
• Brownie bits: Crumble in bits of brownie before freezing.
• Crushed cookies or candies: Try crushed Oreos or M&Ms.

More ice cream flavors

This chocolate ice cream base is one of our favorites that we’ve made at home! Here are a few more homemade ice cream flavors to try:

• Go for Vanilla Ice Cream
• Try Chocolate Chip Ice Cream or Mint Chocolate Chip Ice Cream
• Opt for Strawberry Cheesecake Ice Cream
• Get buzzed with Coffee Ice Cream

01

Mint Chocolate Chip Ice Cream

02

Strawberry Cheesecake Ice Cream

03

Coffee Ice Cream

04

Vanilla Ice Cream

This chocolate ice cream recipe is…

Vegetarian and gluten-free.

Homemade Chocolate Ice Cream

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• Author: Sonja Overhiser
• Prep Time: 1 hour 30 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 35 minutes
• Yield: 1 quart

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Description

This chocolate ice cream recipe is the very best! Rich and creamy, it’s irresistible from the first spoonful: and simple to make.

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Ingredients

• 2 tablespoons cornstarch
• 1 ½ cups whole milk, divided
• ½ cup cocoa powder
• 1 ¼ cups granulated sugar
• 2 cups heavy cream
• ⅛ teaspoon kosher salt
• ½ teaspoon vanilla extract

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Instructions

1. In a small saucepan, slowly whisk the cornstarch and into 1 cup of the whole milk, then whisk in the cocoa powder and sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
2. Remove from the heat. Stir in the remaining ½ cup milk, heavy cream, salt and vanilla extract.
3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or overnight, until the temperature drops to 40°F.
4. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. For hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours. Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

• Category: Dessert
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegetarian

Keywords: Chocolate ice cream, chocolate ice cream recipe, homemade chocolate ice cream

A Couple Cooks - Recipes worth repeating.

Looking for a decadent treat? Try this chocolate mousse recipe: rich, smooth, and surprisingly easy to whip up at home! Here at A Couple Cooks we both have nostalgic memories of ordering this dessert as a child. But it’s not until now that we’ve mastered a homemade recipe for it. Here’s how to make a killer smooth, creamy, rich chocolate mousse at home!

Ingredients in this chocolate mousse recipe

Chocolate mousse may sound fancy, but it’s a simple concept that’s easy to whip up at home. This makes it the perfect “magic bullet” recipe to impress guests or a special someone. The best part about it? There’s no baking required, making it virtually impossible to screw up. Here’s what you’ll need for this classic chocolate mousse recipe:

• Semisweet chocolate chips: 55% semisweet chocolate has great flavor and simple chocolate chips will do: nothing fancy! Bittersweet chocolate also works for a darker flavor, but you’ll need to offset with more powdered sugar.
• Whipping cream
• Eggs
• Powdered sugar

How to make chocolate mousse

Making chocolate mousse is a simple process that requires no baking at all. It takes about 15 minutes to put together, and then at least 2 hours to chill. Here’s how to make chocolate mousse:

• Melt chocolate and cream: In a small saucepan, heat the whipping cream until it is hot to the touch but not quite simmering (175°F). Pour the heated cream over the chocolate chips and stir until the chocolate melts and is smooth.
• Whip the egg whites: Attach the balloon whisk attachment to an electric mixer. Whip the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Then turn the mixer to high speed and beat until stiff peaks form, about another 1 minute.
• Add the sugar, egg yolks and chocolate: Turn speed to low, and add the sugar and egg yolks; beat until combined. Pour in the melted chocolate and fold it in with a spatula until the mixture is smooth. 
• Refrigerate: Spoon the mousse into small glasses. Refrigerate at least 2 hours, until set.

Best chocolate to use

The best chocolate for chocolate mousse? Simple chocolate chips! We found chocolate chips melted easily here. Do you need to use fancy chocolate to make chocolate mousse? No! We tested this recipe first with bittersweet baking chocolate wafers. This resulted in a grainy texture when melted with the cream.

This chocolate mousse recipe uses semi-sweet chocolate (around 55% cacao). You can swap in bittersweet chocolate if you prefer a darker chocolate flavor: but you may want to increase the powdered sugar by a tablespoon or two. We’re big dark chocolate fans, but here we found semi-sweet chocolate had the best flavor. Bittersweet chocolate at 75% cacao tasted much too bitter.

Is it safe to eat raw eggs?

This chocolate mousse recipe contains raw eggs, like most classic mousse recipes. The eggs add volume and richness to the mousse. In general, there is a very low risk of any one egg containing salmonella (the CDC estimates 1 in every 20,000 eggs is contaminated).

Chocolate mousse with raw eggs may not be suitable for people with a weakened immune system, like children, elderly, and pregnant women. For these eaters, make chocolate mousse without the eggs (recipe below).

Variation: chocolate mousse without eggs

Chocolate mousse with eggs has the best rich flavor and creamy, smooth texture. However, chocolate mousse without eggs works too! The texture is more like chocolate whipped cream, and it becomes denser once it’s set. However, it still tastes great. In a taste test, we preferred the mousse with eggs, but our 6 year old preferred the mousse without eggs.

Here’s how to make chocolate mousse without eggs:

• Use less chocolate and more whipping cream. For 4 servings, use 4 ounces chocolate and 1 cup plus 2 tablespoons whipping cream.
• Melt the chocolate with ½ cup cream. In a small saucepan, heat the whipping cream until it is hot to the touch but not quite simmering (175°F). Pour the heated cream over the chocolate chips and stir until the chocolate melts and is smooth.
• Whip the remaining cream: Attach a balloon whisk to a stand mixer. Add 2/3 cup whipping cream and 1 tablespoon powdered sugar to the bowl of a stand mixer. Whisk on medium speed until firm peaks form, about 2 to 3 minutes. Add the melted chocolate into the whipped cream and whisk on medium speed until just combined.
• Refrigerate: Pour into glasses and refrigerate for at least 2 hours or 4 hours for a more set texture.

How to serve it

Once you’ve made your chocolate mousse, you can serve it up plain with no topping. But to take it over the top, add a dollop of homemade whipped cream! You’ve already got the whipping cream on hand, so why not! Here’s how to make homemade whipped cream:

• Place whipping cream and powdered sugar in the bowl of a stand mixer. Use ½ cup heavy whipping cream and 1 tablespoon powdered sugar.
• Whip on medium speed until stiff peaks form. Use the balloon whisk attachment.

Add a few dollops and sprinkle with shaved chocolate. Dessert is served.

More chocolate desserts

We love chocolate mousse because it’s so easy to make, and perfect for special occasions like Valentine’s Day or date night. Here are a few more fun chocolate desserts:

• Try decadent Chocolate Lava Cake
• Go for Flourless Chocolate Cake or simple Chocolate Mug Cake for two
• Mix up Chocolate Covered Strawberries
• Make a pan of Amazing Flourless Brownies

01

Chocolate Lava Cake

02

Chocolate Covered Strawberries

03

The Ultimate Mug Cake

04

Flourless Chocolate Cake

This chocolate mousse recipe is…

Vegetarian and gluten-free.

Chocolate Mousse

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• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4

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Description

This chocolate mousse recipe is rich and decadent: the perfect easy dessert for a special occasion! Here’s how to make it.

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Ingredients

• 6 oz (1 cup) quality semisweet chocolate chips (55% cacao)
• 2/3 cup heavy whipping cream
• 3 eggs, separated*
• 1 tablespoon powdered sugar
• 1/2 recipe homemade whipped cream (optional), for serving
• Shaved chocolate, for serving

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Instructions

1. Place the chocolate chips in a heatproof bowl.
2. In a small saucepan, heat the whipping cream until it is 175°F (or hot to the touch, but not quite simmering; do not simmer or boil). Pour the heated cream over the chocolate chips and stir until the chocolate melts and is smooth and glossy.
3. Attach the balloon whisk attachment to an electric mixer. Whip the egg whites on medium speed until soft peaks form, about 1 to 2 minutes. Then turn the mixer to high speed and beat until stiff peaks form, about another 1 minute. Turn speed to low, and add the sugar and egg yolks; beat until combined. Pour in the melted chocolate and fold it in with a spatula until the mixture is smooth. 
4. Spoon the mousse into small glasses. Refrigerate 2 to 24 hours. If desired, top with a small dollop of homemade whipped cream and chocolate shavings. Store leftovers refrigerated for up to 5 days. 

Notes

*Want chocolate mousse without the egg? Complete Steps 1 and 2 with 4 ounces chocolate and ½ cup whipping cream. Then add 2/3 cup whipping cream and 1 tablespoon powdered sugar to the bowl of a stand mixer. Whisk on medium speed until firm peaks form, about 2 to 3 minutes. Add the melted chocolate into the whipped cream and whisk on medium speed until just combined. Pour into glasses and refrigerate for at least 2 hours or 4 hours for a more set texture.

• Category: Dessert
• Method: No Bake
• Cuisine: Dessert
• Diet: Vegetarian

Keywords: Chocolate mousse, chocolate mousse recipe

A Couple Cooks - Recipes worth repeating.

Looking for a simple dessert? Try this easy chocolate mousse recipe! All you need are three ingredients and 15 minutes to whip up this tasty treat. It comes out rich and creamy, with decadent chocolaty flavor. It’s even easier than a classic mousse recipe and comes together in a flash. It’s perfect for a dessert to impress a crowd or it’s easy to make a half recipe for a romantic dinner for two.

Ingredients in easy chocolate mousse

Chocolate mousse is a classic dessert made with chocolate, cream, sugar and eggs. A classic chocolate mousse recipe uses raw eggs to add smooth, fluffy texture to the mousse. However, some eaters prefer not eating raw eggs: and they’re not required! This easy chocolate mousse has no eggs. While the texture is a bit denser once it’s set, it’s still just as rich and delicious. The three ingredients you’ll need for chocolate mousse are:

• Semisweet chocolate chips
• Whipping cream
• Powdered sugar

How to make easy chocolate mousse

This easy chocolate mousse recipe is quick and simple to put together. Then you’ll need a few hours for the mousse to set! The texture right away is very light, like chocolate whipped cream. But once you refrigerate for a few hours, the texture becomes richer and denser. Here’s what to do:

• Melt chocolate and cream: In a small saucepan, heat the whipping cream until it is hot to the touch but not quite simmering (175°F). Pour the heated cream over the chocolate chips and stir until the chocolate melts and is smooth.
• Whip additional cream and powdered sugar: Attach the balloon whisk attachment to an electric mixer. Whip on medium speed until stiff peaks form, about 2 to 3 minutes.
• Add the melted chocolate: Pour in the melted chocolate and whip until just combined.
• Refrigerate: Spoon the mousse into small glasses. Refrigerate for 4 hours until set (or at least 2 hours).

Best chocolate to use

This easy chocolate mousse requires no fancy chocolate: just simple chocolate chips! Here are a few notes on the best chocolate to use here:

• Chocolate chips: We found chocolate chips melted easily here. We tested this recipe first with bittersweet baking chocolate wafers, but this resulted in a grainy texture when melted with the cream.
• Semi-sweet chocolate (around 55% cacao): Here we found semi-sweet chocolate had the best flavor, though we’re big dark chocolate fans! Bittersweet chocolate with 75% cacao tasted much too bitter. You can use bittersweet chocolate if you like, but you may want to add a bit of additional powdered sugar to offset the bitterness.

Ways to serve easy chocolate mousse

This easy chocolate mousse tastes great plain, but it’s even better with a whipped cream topping! Since you’ll already have cream on hand from the mousse, it’s easy to whip up the topping since you don’t need additional ingredients. Here’s how to make homemade whipped cream:

• Place whipping cream and powdered sugar in the bowl of a stand mixer. Use ½ cup heavy whipping cream and 1 tablespoon powdered sugar.
• Whip on medium speed until stiff peaks form. Use the balloon whisk attachment.

If you’d like, you can add a bit of shaved chocolate as a topping. It’s a brilliant way to top off this simple, classic recipe!

More easy dessert recipes

More often than not, we’re looking for easy desserts that take minimal time and energy to whip up. Here are are a few more ideas:

• Try No Bake Chocolate Oatmeal Cookies
• Mix up a simple Chocolate Mug Cake…in the microwave!
• Bake these 3 Ingredient Peanut Butter Cookies
• Make a batch of Chocolate Covered Strawberries

01

No Bake Chocolate Oatmeal Cookies

02

3 Ingredient Peanut Butter Cookies

03

The Ultimate Mug Cake

04

Chocolate Covered Strawberries

This easy chocolate mousse recipe is…

Vegetarian and gluten-free.

Easy Chocolate Mousse (3 Ingredients!)

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4

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Description

This easy chocolate mousse recipe requires just 3 ingredients: chocolate, cream and sugar! Whip it up for a decadent no bake treat.

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Ingredients

• 4 oz (¾ cup) quality semisweet chocolate chips
• ½ cup + 2/3 cup whipping cream, divided
• 1 tablespoon powdered sugar
• For serving: ½ recipe Homemade Whipped Cream, chocolate shavings (optional)

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Instructions

1. Place the chocolate in a heat proof bowl.
2. In a small saucepan, heat ½ cup of the whipping cream until it is 175°F (or hot to the touch, but not quite simmering; do not simmer or boil). Pour the heated cream over the chocolate chips and stir until the chocolate melts and is smooth and glossy.
3. Meanwhile, attach the balloon whisk attachment to an electric mixer. Add 2/3 cup whipping cream and the powdered sugar to the bowl and whisk on medium speed until firm peaks form, about 2 to 3 minutes. Pour the melted chocolate into the whipped cream and whisk on medium speed until just combined.
4. Spoon the mousse into small glasses. Refrigerate at least 2 hours; the best “set” texture is achieved after about 4 hours. If desired, top with homemade whipped cream and chocolate shavings. Store leftovers refrigerated for up to 5 days.

• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

Keywords: Easy chocolate mousse

A Couple Cooks - Recipes worth repeating.

Love homemade ice cream? Then we’ve got a treat for you: this Peppermint Ice Cream recipe! It tastes just like a peppermint stick, flavored with both extract and crushed candies. The texture is lusciously creamy, and the candy shards of red and white give it the perfect festive look. It’s fun to whip up at home and will wow everyone! This one got a hearty two thumbs up from everyone over here, and it’s now solidified as a holiday tradition.

Ingredients in peppermint ice cream

This peppermint stick ice cream tastes just like the signature candy, but with a lusciously creamy texture. It’s a spin on our popular mint chocolate chip ice cream, with peppermint candy standing in for chocolate. The base is a classic vanilla homemade ice cream, and we use our signature trick of cornstarch to keep the texture creamy over time. Here’s what you’ll need for this ice cream recipe:

• Whole milk
• Heavy cream
• Cornstarch
• Granulated sugar
• Salt
• Vanilla extract
• Peppermint extract
• Peppermint sticks or candies

How to crush peppermint candy

You can use pre-crushed peppermint candies for this peppermint ice cream, which we actually found in stock at our local grocery store. But otherwise, you can simply crush candy canes! Place them in a small ziplock bag and use a rolling pin to gently crush them into small pieces.

Required equipment: ice cream maker

This peppermint ice cream recipe requires an ice cream maker. You’ll find this piece of equipment a great investment you can use to make sorbets, sherbet and ice cream year round! There are two main types of ice cream makers to try:

• Freezer bowl ice cream maker (inexpensive). Any sort of freezer bowl ice cream maker is the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use; it’s a little pricier than some but it’s held up well over the years. For this type of maker, be sure to freeze the base of the ice cream maker overnight before making this recipe.
• Automatic ice cream maker (expensive but easy to use!). Do you make ice cream often? You might want to consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, so you can make ice cream any time you please! You can also make multiple batches back to back without needing to freeze the base again.

How to make peppermint ice cream (basic steps)

This peppermint ice cream recipe uses the classic method for making ice cream: make a custard on the stovetop, chill it, churn it in an ice cream maker, then freeze to “ripen” the texture. Here’s what you’ll need to do:

• Make the custard (5 minutes): Simmer the cornstarch, whole milk and sugar for 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk, vanilla, peppermint extract, and salt.
• Cool the custard (1 hour): Cool down the custard before churning it. You can do this in a few ways. The quickest is to transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
• Churn (25 minutes): Churn the ice cream in the ice cream maker. In the last 1 minute of churning, add the peppermint candies.
• Freeze or “ripen” for hard ice cream texture (at least 2 hours or overnight): Freeze the ice cream for 2 hours or overnight for a scoop-able, hard ice cream texture.

Variations and mix-ins

This peppermint ice cream recipe is tasty straight up. with a bit of additional crushed candies sprinkled over the top. Or, add more mix-ins to make an even more decadent treat! Here are a few ideas:

• Chocolate chunks (chopped, or poured like in this mint chocolate chip)
• Crumbled cookies, like gingersnaps, Oreos, chocolate cookies, etc
• Other types of mint candies, like Andes mints or white peppermint chips

What else would you add to your peppermint ice cream? Let us know in the comments below.

More ice cream flavors

Love a good homemade ice cream? Here are all our top ice cream flavors:

• Go for Mint Chocolate Chip Ice Cream or Chocolate Chip Ice Cream
• Opt for classic with Vanilla Ice Cream
• Try fruity with Strawberry Cheesecake Ice Cream
• Grab seasonal Peach Ice Cream or Pumpkin Ice Cream

01

Mint Chocolate Chip Ice Cream

02

Strawberry Cheesecake Ice Cream

03

Peach Ice Cream

04

Pumpkin Ice Cream

This peppermint ice cream recipe is…

Vegetarian and gluten-free.

Peppermint Ice Cream

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★★★★★

5 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 1 hour 30 minutes
• Cook Time: 5 minutes
• Total Time: 1 hour 35 minutes
• Yield: 1 quart

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Description

This peppermint ice cream is rich and creamy, flavored like a peppermint stick! It’s the perfect minty treat.

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Ingredients

• 2 tablespoons cornstarch 
• 1 ½ cups whole milk, divided
• 1 cup granulated sugar
• 2 cups heavy cream
• ⅛ teaspoon kosher salt
• ½ teaspoon peppermint extract
• 1 teaspoon vanilla extract
• ½ cup crushed peppermint candy

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Instructions

Note: Make sure to freeze the base of your ice cream maker overnight before making this recipe.

1. In a medium saucepan, slowly whisk the cornstarch into 1 cup cold whole milk, then whisk in the sugar. Apply medium heat and heat for 4 to 6 minutes, whisking frequently, until nearly simmering and the mixture thickens.
2. Remove from the heat. Stir in the remaining ½ cup whole milk, heavy cream, salt, peppermint extract and vanilla extract. 
3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the ice cream. Alternatively, simply place the bowl in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
4. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. In the last minute, add the crushed peppermint candy. 
5. Transfer the churned ice cream into a loaf pan or storage container, adding some additional crushed candies over the top if desired. Place the container in the freezer and freeze for at least 2 hours (or overnight, covered with foil or parchment), which “ripens” the ice cream and creates the hard ice cream texture. Store in a loaf pan with a parchment sheet over the top or a sealed container in the freezer for up to 2 weeks.

• Category: Ice Cream
• Method: Frozen
• Cuisine: Frozen
• Diet: Vegetarian

Keywords: Peppermint ice cream, peppermint stick ice cream, peppermint ice cream recipe

A Couple Cooks - Recipes worth repeating.