Gluten-Free Ice Cream & Frozen Treats Recipes - Sweets & Thank You

13 Gluten-Free Desserts To Bring To a BBQ

Emily — Mon, 15 Jun 2026 05:00:00 +0000

Every summer BBQ deserves a sweet finish, and these gluten-free summer dessert recipes are the perfect place to start!

We Don’t Mess Around When It Comes To Dessert! Here’s Why These Picks Are Winners

I’ve got dozens of recipes on my site, but here’s makes these gluten-free dessert recipes perfect for a BBQ…

THEY’RE EASY TO MAKE: Simple ingredients, no fussy techniques. It’s hot. We’re busy. Let’s make something easy!
WE USE CLASSIC FLAVORS: We’re craving nostalgia in summer! Think seasonal fruit, classic summer combos like s’mores, and childhood favorites you can’t get enough of.
THEY’RE GREAT FOR SHARING. Whether it’s a big family gathering for the 4th of July, or a small weekend cookout with friends, I want these recipes to be easy to share. (But I won’t tell if you don’t!)

Happy baking! xo, Emily

Gluten-Free Desserts For a BBQ

Let’s get to the recipes! These gluten-free desserts are perfect for a summer cookout. In no particular order, we recommend…

Gluten-Free Texas Sheet Cake

This easy gluten-free cake is PERFECT for a big family gathering, since it easily feeds a crowd and NO ONE will guess it's gluten-free. It's easy to make and transports well, so it's a great dessert to bring along with you.

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Gluten-Free Key Lime Pie Bars

Cool, creamy, and full of fresh citrus flavor, these gluten-free key lime pie bars are a light, lovely dessert for summer. They can be made a day ahead of time, if needed, which makes them a great recipe for getting ahead. Keep them in the fridge until just before serving for best results!

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Gluten-Free Peaches & Cream Pie

Peach season is one of the BEST parts of summer, and this light gluten-free peach pie is a great way to celebrate! It's a perfect pairing after a hearty cookout meal.

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Gluten-Free Banana Pudding

A gluten-free version of the famous banana pudding from Magnolia Bakery! This old-fashioned dessert hits just right at a summer bbq. Made with fresh bananas, fluffy vanilla pudding, and gluten-free vanilla wafer cookies, it's got all the nostalgic flavor you love, simply made gluten-free.

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Gluten-Free Cookie Ice Cream Sandwiches

Thin, crispy gluten-free chocolate chip cookies make these ice cream sandwiches better than anything you'll buy at the store. Make them the day before to make things easy on the day of your BBQ!

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Gluten-Free 4th of July Chex Mix

This sweet, salty, crispy, crunchy snack mix DISAPPEARS any time there's a group around, so it's the perfect treat to set out when you have guests. It's easy, can be made in advance, and easily scales up if you've got a big group coming over!

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Gluten-Free Grasshopper Pie

The name might be quirky, but this easy ice cream pie is a TOTAL WINNER in the summer. We love it with mint chocolate chip ice cream for a classic look, but feel free to mix and match different ice cream flavors, if you like!

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Classic Hot Fudge Sauce

A good old ice cream sundae bar never goes amiss, and this old-fashioned hot fudge sauce is always the star of the show. Set it out with extras like peanuts, sprinkles, and cherries, and let everyone build their sundae just the way they like!

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Gluten-Free Mini Cheesecakes

These gluten-free mini cheesecakes are SO MUCH faster, easier, and cheaper than traditional cheesecake, but you still get all the delicious flavor you love. Set them out plain with a few toppings to choose from, or garnish with one of the toppings we recommend in the post. They're sure to be a hit!

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Gluten-Free S’mores Cookies

Everything you love about classic s'mores, but no fire required! These s'mores chocolate chip cookies are WILDLY popular thanks to the nostalgic flavors. In every bite you'll get brown butter, crispy bits of gluten-free graham cracker, melty chocolate, and gooey marshmallow. It's heaven.

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Gluten-Free Lemon Brownies

Do we call these lemonies? Whatever you call them, you're going to LOVE them. All the fudgy texture of a classic brownie, but with a bright, citrusy lemon twist that tastes like summer sunshine.

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Gluten-Free S’mores Bars

Yes, I'm including two s'mores recipes because they're both my favorite and I couldn't choose. These gluten-free s'mores bars have two layers of gluten-free graham-flavored chocolate chip cookie sandwiched around a thick marshmallow fluff layer in the middle. The texture is UNREAL, and the s'mores flavors are perfect for summer.

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Gluten-Free Raspberry Peach Crisp

A summer fruit crisp is a BBQ dessert dream come true, and this raspberry peach crisp recipe is next-level amazing. The fruit is at its ripest and best, the buttery brown sugar oatmeal crumble provides the perfect crispy crunch, and the vanilla ice cream ties it all together.

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Our Top Picks For Your Cookout

Asking me to choose is basically like asking me to pick a favorite child, but if I HAD to pick, these would be my best of the best gluten-free desserts to bring to a BBQ…

BEST ICE CREAM TREAT: Hot Fudge Sundaes. You honestly cannot go wrong. Inexpensive, easy (the sauce is made in like 10-15 min!), and always a crowd-favorite.
BEST COOKIE: S’mores Cookies. Nostalgic flavor, incredible texture, makes a bunch so you can serve a crowd (or have seconds or thirds yourself!)
BEST FOR A CROWD: Texas Chocolate Sheet Cake. It gets rave reviews wherever it goes and can easily serve 24-30 people!
BEST SUMMER DESSERT: Raspberry Peach Crisp. The summer fruit is at its best, and with a scoop of cold vanilla ice cream on top, this recipe is unbeatable.

What Else Would You Add?

Did I miss your favorite? Tell me all about it! Drop your favorite gluten-free summer desserts in the comments below or feel free to leave a recipe request!

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The post 13 Gluten-Free Desserts To Bring To a BBQ appeared first on Sweets & Thank You.

Homemade Peach Ice Cream

Emily — Mon, 08 Jun 2026 15:00:24 +0000

This easy homemade peach ice cream recipe tastes like fresh peaches and cream, with a rich, creamy texture you’ll LOVE.

Easy Homemade Ice Cream With a Peaches and Cream Twist

There’s no better time than summer to make homemade ice cream, and since it’s ALSO peach season, this fresh peach ice cream recipe feels like the perfect flavor for summer. Our recipe has so much to love!

IT’S EASY. Our peach ice cream recipe is made without eggs, so there’s no thickening, straining, or chilling a custard base. It’s just simple blending, stirring, and churning!
IT’S DELICIOUS. Since it’s made with ripe summer peaches, this easy peach ice cream recipe TASTES like peach, kissed with cream and vanilla.
TOP TIPS. Make sure to chill your ice cream bowl and the ice cream base well so they churn properly!

Happy baking! xo, Emily

Gather Your Ingredients

Here’s what you’ll need to make the best peach ice cream (no eggs required!)

Fresh Peaches. The better your peaches, the better your peach ice cream will taste, so I recommend sweet, ripe peaches for this recipe.
Heavy Cream. Our ice cream base starts with heavy whipping cream, which helps keep the ice cream smooth and creamy, while lending a subtle cream flavor to pair with the peach. (It’s like peaches and cream ice cream!)
Whole Milk. This helps cut the richness (since an all cream base can be too much!) I do not recommend any low-fat alternatives, or your ice cream can get icy and separated.
Sugar. Then, some granulated sugar or cane sugar adds sweetness.
Corn Syrup. Hear me out! This is a trick I learned from Salt & Straw. A little corn syrup helps prevent ice crystals from forming, which is especially important when you’re making fruit ice cream. It’s not much, but it makes a BIG difference in the softness and set of your ice cream.
Vanilla & Almond Extract. To enhance the fresh peach flavor, you’ll add a little vanilla extract and a little bit of almond extract. Almond and peach are in the same family, and they bring out the best in each other. If you have a nut allergy or an aversion to almond flavor, feel free to skip that, but I LOVE what it brings to this ice cream recipe!
A Pinch of Salt. Last, but not least, a tiny pinch of salt helps balance and enhance the flavors. Don’t skip it!

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for years and it’s still going strong. This top-rated machine takes up less space than some other models, and is large enough for most homemade ice cream recipes!

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How To Make Peach Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Chill Your Ice Cream Bowl In Advance. If your ice cream maker has a chiller bowl, make sure to freeze it at LEAST 24-48 hours in advance so it’s cold enough to churn the ice cream properly.
Blend The Base. Add peaches, heavy cream, whole milk, sugar, corn syrup, vanilla extract, 1/8 teaspoon almond extract, and the salt to a blender. Puree until the peach mixture is completely smooth. Taste and mix in an additional 1/8 teaspoon almond extract, if desired.
Chill The Ice Cream Base in the fridge at least 2-3 hours, or until it’s VERY cold. (Don’t skip this step or your ice cream will not churn properly.
Churn The Ice Cream. Give the chilled ice cream base a good stir to make sure everything is evenly blended. Then, churn ice cream according to your manufacturer’s instructions. (For me, this takes 20-30 minutes.) At this point the ice cream will have a soft-serve texture.
Freeze Ice Cream. For a firmer, scoop-able set, transfer the ice cream to a freezer-safe container and freeze at least 2-3 hours (up to 8 hours or overnight).
Scoop, Serve & Store. Enjoy scoops in bowls or on cones and store leftover ice cream in the freezer up to 2 weeks.

Yummy Ways To Serve This Ice Cream

In a Cone! There’s nothing like a good gluten-free waffle cone on a hot summer day! Let’s Do Organic!, Joy gluten-free, and Sprouts coconut cones are some of our favorites!
With More Peaches. Add scoops of this delicious ice cream to a bowl and add more fresh peaches! Sliced peaches or diced peach pieces are the perfect topping.
On Fruit Crisp. Peach ice cream over Gluten-Free Raspberry Peach Crisp is a revelation. The brown sugar oat crumble and fruit filling are DIVINE paired with this fresh homemade peach ice cream.
Over a Slice of Peach Pie! Double up on that beautiful peach goodness by pairing this ice cream with a slice of warm, fresh peach pie!
With Coconut Rolls. Bring that gelato-shop touch home with a little coconut roll (and maybe a dollop of whipped cream!)

FAQ + Tricks For The Best Peach Ice Cream

Can I Add Fresh Peaches To The Ice Cream? We tested it, and even when they’re VERY finely diced, the peaches freeze very hard and can be difficult to scoop or bite through. Homemade peach freezer jam can be swirled through the ice cream, though, since sugar helps keep the peaches softer in the freezer!

Extras To Try. Chopped peaches can get VERY hard in the freezer (even if they’re diced into small pieces!), but you can serve this ice cream with fresh peach slices or chopped peaches for garnish! Or, try adding crumbled meringues, bits of graham cracker, etc. to the ice cream base before freezing

Can I Use Frozen Peaches or Canned Peaches For Peach Ice Cream? If you’re using frozen peaches, you’ll need to thaw them before making the ice cream base so they blend properly. They should work flavor-wise, so long as you use good-quality frozen peaches! I don’t love the flavor of canned peaches for this recipe and don’t recommend them here.

Can I Make This Without an Ice Cream Maker? Our recipe is specifically for use with ice cream makers. I recommend a no-churn peach ice cream recipe if you don’t have one!

More Ice Cream Treats To Try

Gluten-Free Cookies & Cream Ice Cream

Lemon Ice Cream (With Lemon Curd Swirl!)

Candy Cane Peppermint Ice Cream

Gluten-Free “Fried” Ice Cream

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our homemade peach ice cream recipe. I can’t wait to hear how it goes!

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Homemade Peach Ice Cream

Peaches & cream in ice cream form! This fresh peach ice cream is the PERFECT summer dessert.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword homemade ice cream, peach

Prep Time 35

Chill & Freeze Time 5

Total Time 5 35

Servings quarts ice cream

Author Emily Dixon, Sweets & Thank You

Equipment

Ice Cream Maker, at least 1.5 quart capacity (Freeze the bowl at least 24-48 hours in advance, as needed!)

Ingredients

1 heaping cup Fresh Peaches, sliced or diced
1 ½ cups Heavy Whipping Cream
1 cup Whole Milk
¾ cup Granulated Sugar (150 grams)
2 Tablespoons Light Corn Syrup (to prevent ice crystals)
½ teaspoon Vanilla Extract
1/8-1/4 teaspoon Almond Extract
⅛ teaspoon Kosher Salt

Instructions

Chill Your Ice Cream Bowl In Advance. If your ice cream maker has a chiller bowl, make sure to freeze it at LEAST 24-48 hours in advance so it's cold enough to churn the ice cream properly.
Blend The Base. Add peaches, heavy cream, whole milk, sugar, corn syrup, vanilla extract, 1/8 teaspoon almond extract, and the salt to a blender. Puree until completely smooth. Taste and mix in an additional 1/8 teaspoon almond extract, if desired.
Chill The Ice Cream Base in the fridge at least 2-3 hours, or until it's VERY cold. (Don't skip this step or your ice cream will not churn properly.)
Churn The Ice Cream. Give the chilled ice cream base a good stir to make sure everything is evenly blended. Then, churn ice cream according to your manufacturer's directions. (For me, this takes 25-30 minutes.) At this point the ice cream will have a soft-serve texture.
Freeze Ice Cream. For a firmer, scoop-able set, transfer the ice cream to a freezer-safe container and freeze at least 2-3 hours (up to 8 hours or overnight).
Scoop, Serve & Store. Enjoy scoops in bowls or on cones and store leftover ice cream in the freezer up to 2 weeks.

Video

Notes

Chill, Chill, Chill! To make sure the ice cream churns properly, make sure you chill the ice cream maker bowl at LEAST 24-48 hrs. in advance, and chill the ice cream base at least 2-3 hours.
Extras To Try. Chopped peaches can get VERY hard in the freezer (even if they’re diced into small pieces!), but you can serve this ice cream with fresh sliced or chopped peaches for garnish! Or, try adding crumbled meringues, bits of graham cracker, etc. to the ice cream base before freezing.

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Creamy Lemonade Popsicles

Emily — Mon, 04 May 2026 05:00:00 +0000

This cool, creamy lemonade popsicles recipe is the perfect way to cool off this summer! They’re mixed up in 5 minutes and made from just 3 simple ingredients!

I love anything lemony in summer, whether it’s classic homemade lemonade recipe, lemon ice cream, or a delicious frozen treat like this creamy lemonade popsicle recipe. That’s why I think…

These Creamy Pops Are The Perfect way To Cool Off!

My kids and I LOVE homemade popsicles and make at least a batch a week during the summer months to beat the heat on a hot day. These creamy homemade lemonade popsicles are our latest version, and there’s SO much to love:

EASY TO MAKE: They only take a couple of minutes of hands-on work, so it’s a great recipe to make with kids.
SIMPLE INGREDIENTS: You only need 3 simple ingredients to make this easy recipe (and one of them is water!)
GREAT FLAVOR: Cool, creamy fresh lemon flavor with just the right hit of sweetness. They strike the perfect balance between sweet and tart and feel like such a refreshing treat in hot weather!

Happy baking! xo, Emily

Gather Your Ingredients

One thing that makes these creamy lemonade popsicles such a perfect treat is that you only need 3 ingredients to get started! Let’s take a look:

Fresh Lemon Juice. I promise it’s 100% worth it to juice fresh lemons for this if you want the best flavor. (Do NOT use bottled lemon juice for these creamy popsicles, or these lemon pops will end up too acidic and a little bitter. Not fun.)
Sweetened Condensed Milk. Okay, don’t freak out. This is literally just made from milk and sugar, then cooked to reduce and thicken it. That’s it! It gives us the creamy texture we’re looking for without heavy cream AND helps us skip the step of making simple syrup or fussing with extra sweeteners AND simplifies prep. Win-win-win!
Water. Yep! Just a touch to thin and dilute the mixture enough that it won’t make your mouth pucker.

Don’t Forget A Popsicle Mold!

I’ve literally made hundreds of popsicles with this over the last 6 years and it’s still going strong! It’s easy to use, holds the sticks in place, has a lid to prevent freezer burn AND doesn’t hold onto flavors like a silicone popsicle mold does.

SHOP OUR POPSICLE MOLD

How To Make Creamy Lemonade Popsicles, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Combine. Add lemon juice, sweetened condensed milk, and water to a blender.
Blend. Puree until smooth. Scrape down the sides of the blender as needed to incorporate all of the sweetened condensed milk into the lemon mixture!
Freeze. Pour the creamy lemonade mixture into your popsicle mold. Cover with a lid and insert popsicle sticks. Place on a level surface in your freezer and freeze for at least 5-6 hours, or until completely solid.
Serve & Store. To release from popsicle mold, run the wells of the popsicle mold under cool water (not warm water or they’ll melt!) for a few seconds and use a side-to-side motion to release popsicle from the mold. Store leftover popsicles in a single layer in an airtight freezer bag or freezer-safe container in the freezer up to 2 weeks.

Don’t Have A Popsicle Mold? Try This!

If you don’t have a popsicle mold or can’t buy one right now, you can still make this creamy lemonade popsicle recipe! Here’s what I recommend:

Set out 3 oz. paper cups (they work best) or small plastic/melamine cups.
Fill the cups Pour the popsicle mixture into the cups (you’ll need to adjust a bit for size), leaving a bit of room for the popsicles to expand in the freezer.
Cover the cups with foil and insert a popsicle stick. (The foil keeps the sticks in place)
Place cups on a cutting board, tray, or plate for stability and freeze as directed. (Remember that your popsicles may take longer to freeze depending on how wide & deep your cups are.)
When they’re frozen, remove the foil and peel away the paper cup! (Or run the outside of a plastic cup under cold water for a few seconds to loosen and wiggle the stick side to side to remove it from the cup.)

FAQ + Tricks For The Best Creamy Lemonade Popsicles

Dairy-Free? Try This! Look for sweetened condensed coconut milk, like Nature’s Charm or Let’s Do Organic! It’ll work just as well here, though it will add a slight coconut flavor to these creamy lemon popsicles.

Use FRESH Lemon Juice For Best Results. I promise it makes a difference, and will give these lemonade popsicles the most lemony flavor. This lemon squeezer makes quick work of the job!

The Best Popsicle Mold. Just in case you missed it above, this is my favorite popsicle mold. It comes with a lid to help hold the popsicle sticks in place, can balance well in the freezer, and doesn’t hold on to flavors the way a silicone mold does. I’ve quite literally made HUNDREDS of homemade popsicles over the years, and it never lets me down.

Swaps & Variations To Try!

Want to play around with this homemade lemon popsicle recipe? Here are a few ideas to start:

Turn Up The Lemon! For stronger lemon flavor, add 1 teaspoon lemon zest along with the lemon juice.
Use Meyer Lemons. Instead of regular lemons, try meyer lemons! They’re kind of like a cross between and orange and a lemon and taste great!
Go Lime! Or, swap in lime juice for a creamy limeade popsicle! It’s got similar flavor to Brazilian limeade!
Add Fruit. Mash or blend in fresh fruit like fresh raspberries, strawberries, or peaches to add extra flavor.
Try a Twist. Use a little fresh ginger or fresh mint to infuse extra flavor!

More Refreshing Treats To Try

Knickerbocker Glory

Lemon Ice Cream With Lemon Swirl!

Gluten-Free Peaches & Cream Pie

Gluten-Free Key Lime Pie Bars

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our creamy lemonade popsicles recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Creamy Lemonade Popsicles

Lemonade popsicles with a creamy twist! It's like lemonade meets ice cream!

Course Dessert, Snack

Cuisine American

Diet Gluten Free

Keyword lemon

Prep Time 5

Freeze Time 4

Total Time 4 5

Servings Popsicles

Author Emily Dixon, Sweets & Thank You

Equipment

1 Popsicle Mold
10 Wooden Popsicle Sticks

Ingredients

1 cup Fresh Lemon Juice (Do NOT Use Bottled!)
1 (14-ounce) can Sweetened Condensed Milk*
¾ cup Water

Instructions

Combine. Add lemon juice, sweetened condensed milk, and water to a blender.
Blend. Puree until smooth. Scrape down the sides of the blender as needed to incorporate all of the sweetened condensed milk into the lemon mixture!
Freeze. Pour the creamy lemonade mixture into your popsicle mold. Cover with a lid and insert popsicle sticks. Place on a level surface in your freezer and freeze for at least 5-6 hours, or until completely solid.
Serve & Store. To release from popsicle mold, run the wells of the popsicle mold under cool water (not warm water or they’ll melt!) for a few seconds and use a side-to-side motion to release popsicle from the mold. Store leftover popsicles in a single layer in an airtight freezer bag or freezer-safe container in the freezer up to 2 weeks.

Video

Notes

Dairy-Free? Try This! Look for sweetened condensed coconut milk, like Nature’s Charm or Let’s Do Organic! It’ll work just as well here, though it will add a slight coconut flavor to these creamy lemon popsicles.

The post Creamy Lemonade Popsicles appeared first on Sweets & Thank You.

Peppermint Hot Fudge Sauce

Emily — Mon, 24 Nov 2025 05:01:00 +0000

This thick, glossy peppermint hot fudge sauce recipe is the perfect ice cream topping for the holidays! Rich and fudgy, with the perfect kiss of peppermint flavor, it makes for AMAZING sundaes!

I love a good chocolate peppermint treat during the holiday season (I’m looking at you Peppermint Crunch Brownies, Peppermint Flourless Chocolate Cake, and fudgy Chocolate Peppermint Cookies!), but there’s nothing like this yummy hot fudge sauce. Why? Glad you asked…

This Velvety Peppermint Hot Fudge Sauce Was Made For Sundaes

Our easy peppermint hot fudge sauce recipe is a delicious change of pace from holiday cookies & candy. There’s so much to love about it!

EASE: Simple ingredients (mostly pantry staples!) and simple stirring and melting are all you need for this easy recipe. You’ve got this!

FLAVORS: This rich hot fudge sauce is–you guessed it–fudgy! You’ll get rich chocolate flavor and cool peppermint with a subtle kiss of vanilla. Absolutely delicious.

TOP TIPS: This is THE PERFECT topping for an ice cream sundae! Don’t miss our favorite way to make one below!

Merry Christmas & Happy baking! xo, Emily

Gather Your Ingredients

Dark Chocolate Chips. I recommend dark chocolate (around 70-72%) when possible to keep this from getting too sweet. You can use bittersweet chocolate or semi-sweet chocolate chips instead, but the sauce will be less chocolatey and more sweet. Milk chocolate will be too sweet and too weak for this recipe.
Sweetened Condensed Milk. Just like in our Classic Hot Fudge Sauce recipe, you won’t need light corn syrup or golden syrup here. Instead, we use sweetened condensed milk (literally just milk + sugar!) which gives this peppermint hot fudge sauce its rich, almost chewy texture. (That perfect soft chew when it hits the ice cream!!!)
Heavy Cream. For richness and creaminess. Don’t substitute low-fat options here, or your hot fudge won’t be nearly as thick.
Butter. For flavor and richness. It’s a must!
A Little Salt. To balance and enhance the flavors.
Vanilla Extract & Peppermint Extract. I like a mix of both vanilla and pure peppermint extract for flavor here. The combination adds depth and keeps this indulgent sauce from tasting too flat or one-note.

How To Make Peppermint Hot Fudge, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Melt. In a medium saucepan, combine chocolate chips, sweetened condensed milk, heavy cream, butter, and salt. Heat the mixture over medium-low heat stirring regularly until the chocolate is fully melted. (Don’t let it boil!)
Add Flavor! Remove the pan from the heat and stir in vanilla extract and peppermint extract. I recommend starting with 1/2 teaspoon peppermint extract at first, then adding more, to taste. I usually end up with 3/4-1 teaspoon peppermint extract since we like ours strong!
Serve & Store. Pour the hot fudge sauce into a jar, small pitcher, or an airtight container. Serve warm over ice cream or your favorite desserts. Store leftover peppermint hot fudge in an airtight container in the fridge 1-2 weeks.
Reheat Leftovers. Hot fudge sauce will thicken significantly as it cools. To reheat leftovers, you can warm it in a saucepan on the stove, or reheat what you need in the microwave in 15-20 second intervals, stirring in between each interval, until the hot fudge is warm and pourable again.

Make A Peppermint Hot Fudge Sundae!!!

Now for my favorite part: EATING it! I don’t want to tell you what to do, but I WILL just say that this peppermint hot fudge recipe is PERFECT for making peppermint hot fudge sundaes. Here’s what you’ll need:

A Fresh Batch of Peppermint Hot Fudge Sauce. Obviously.
A Scoop of Ice Cream. They’re delicious with vanilla ice cream, yes, but now is THE BEST POSSIBLE TIME to break out some Peppermint Ice Cream. Our homemade recipe is unreal, but there are lots of great brands at the store this time of year! (You can also try it on your favorite ice cream–Cookies & Cream Ice Cream or chocolate ice cream are both delicious!)
A Warm Brownie. Usually, I’d tell you to wait for these fudgy brownies to cool completely before slicing, but peppermint brownie sundae time is not one of those times. Cold ice cream + warm brownie + hot fudge = PERFECTION.
More Peppermint Bits. Finish the sundae off with a sprinkle of crushed candy canes or peppermint candies. The little crispy crunch is heaven paired with the gooey hot fudge sauce and ice cream.

FAQ + Tricks For The Best Peppermint Hot Fudge Sauce

Can I Use Peppermint Oil Instead of Peppermint Extract? Maybe. Not all peppermint oil is food grade (some is meant for aromatherapy only!), but food grade pure peppermint oil can be used in VERY small amounts. Peppermint oil is WAY stronger than peppermint extract so a single drop is likely all you’d need! Otherwise, you’ll end up with a very overpowering minty aftertaste.

Try Giving It As a Homemade Gift! This homemade peppermint hot fudge sauce makes a GREAT Christmas gift for friends & neighbors. Package it in small heatproof jars & top with a bow or gift tag.

Can I Use Something Besides Sweetened Condensed Milk? Sweetened condensed milk is literally just milk & sugar that’s been cooked down to evaporate some of the water so it’s nice and thick and sticky. You can make your own with this recipe! You’ll just need granulated sugar and whole milk.

More Yummy Holiday Treats To Try

Fudgy Gluten-Free Brown Butter Brownies

Homemade Peppermint Ice Cream

Peppermint Flourless Chocolate Cake

20+ Gluten-Free Holiday Cookie Recipes To Try

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Peppermint Hot Fudge Sauce recipe. I can’t wait to hear how it goes!

Tap to Leave a Review

Peppermint Hot Fudge Sauce

This deliciously thick peppermint hot fudge sauce is perfect for a holiday sundae! Try it with peppermint ice cream and a warm brownie–you won't regret it!

Course Condiment, Dessert, Ice Cream

Cuisine American

Diet Gluten Free

Keyword hot fudge sauce, ice cream topping, peppermint

Prep Time 5

Cook Time 8

Total Time 13

Servings cups Hot Fudge Sauce

Author Emily Dixon, Sweets & Thank You

Ingredients

1 cup Dark Chocolate Chips (or semi-sweet chocolate chips)
1 (14-ounce) can Sweetened Condensed Milk
½ cup Heavy Cream
4 Tablespoons Tablespoons butter (57 grams)
¼ teaspoon Kosher Salt
1 teaspoon Vanilla Extract
1/2-1 teaspoon Peppermint Extract (depending how strong you want it!)

Instructions

Melt. In a medium saucepan, combine chocolate chips, sweetened condensed milk, heavy cream, butter, and salt. Heat the mixture over medium-low heat stirring regularly until the chocolate is fully melted. (Don't let it boil!)
Add Flavor! Remove the pan from the heat and stir in vanilla extract and peppermint extract. I recommend starting with 1/2 teaspoon peppermint extract at first, then adding more, to taste. I usually end up with 3/4-1 teaspoon peppermint extract since we like ours strong!
Serve & Store. Pour the hot fudge sauce into a jar, small pitcher, or an airtight container. Serve warm over ice cream or your favorite desserts. Store leftover peppermint hot fudge in an airtight container in the fridge 1-2 weeks.
Reheat Leftovers. Hot fudge sauce will thicken significantly as it cools. To reheat leftovers, you can warm it in a saucepan on the stove, or reheat what you need in the microwave in 15-20 second intervals, stirring in between each interval, until the hot fudge is warm and pourable again.

Video

Notes

Chocolate. I recommend dark chocolate (around 70-72%) when possible to keep this from getting too sweet. You can use bittersweet chocolate or semi-sweet chocolate chips instead, but the sauce will be less chocolatey and more sweet. Milk chocolate will be too sweet and too weak for this recipe.

The post Peppermint Hot Fudge Sauce appeared first on Sweets & Thank You.

Candy Cane Peppermint Ice Cream

Emily — Mon, 24 Nov 2025 05:00:00 +0000

Our easy homemade peppermint ice cream recipe is packed with a double dose of candy cane! Cool, creamy & delicious, this easy ice cream is the perfect holiday dessert (especially with a brownie + hot fudge sauce!)

This Candy Cane Ice Cream Is A Nostalgic Dream Come True

You KNOW I love a good Christmas cookie recipe this time of year, but sometimes it’s fun to get holly jolly with something a bit different, and that’s where this homemade Candy Cane Ice Cream recipe comes in!

EASE: Simple ingredients, no fussy prep, and the ice cream maker does the churning for you!

FLAVORS: This festive treat is packed with peppermint flavor! The creamy ice cream base has both melted candy cane and peppermint extract, then we’ll add some crunchy bits of peppermint candy in at the end to finish. The flavors are balanced by a kiss of vanilla and *just* enough salt. Yum!

TOP TIPS: Don’t rush! Plan ahead to allow plenty of time for this homemade ice cream to freeze. It’s worth if for gorgeously scoop-able ice cream! (Also: try it with hot fudge sauce!)

Happy ice cream making! xo, Emily

Gather Your Ice Cream Ingredients

One thing about this pretty pink peppermint ice cream? It’s a Philadelphia style ice cream recipe, meaning there are no eggs or egg yolks to temper! Let’s take a look at the ingredients list:

Crushed Peppermint Candy Canes. This is candy cane peppermint ice cream, so we get a double-dose of peppermint by dissolving crushed candy canes or crushed peppermint candies (like Starlight Mints) into the ice cream base AND adding some to the finished ice cream. You can crush candy canes in a bag with a rolling pin, or save time by buying crushed candy cane bits. We like Brach’s brand and Atkinson’s brands, which are both gluten-free.
Whole Milk. You can’t use low-fat milk or skim milk here! We need the creaminess that whole milk provides.
Heavy Cream. Speaking of creaminess, you’ll also need some heavy whipping cream. It’ll help give our peppermint ice cream the fluffy, creamy texture that makes it so delicious.
Sugar. Some granulated sugar adds the sweetness we need to balance the mint flavor and helps keep the ice cream soft.
Vanilla & Peppermint Extract. A bit of vanilla extract and pure peppermint extract add lovely balanced flavor you won’t want to miss!
Salt. Last, but not least, a little bit of salt helps balance and enhance the flavors in this peppermint ice cream!

Our Favorite Ice Cream Maker

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How To Make Peppermint Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Dissolve Candy Cane. To start, pour the whole milk into a large liquid measuring cup or a small bowl. Add 1/2 cup of the crushed candy cane pieces and stir to dissolve until the milk turns a pretty pink color and there are no large pieces of candy cane left. (This can take up to 10 or so minutes!)
Combine. Then, add sugar, vanilla extract, peppermint extract, and salt. Stir to combine until the sugar is dissolved. You don’t want any gritty grains left! Pour in the heavy cream and mix through until evenly blended. If your mixture has warmed up to room temperature, make sure to chill until it feels cold to the touch, or it won’t churn properly. (I usually don’t need to chill mine!)
Churn Ice Cream. Pour the ice cream base into the ice cream maker and churn according to your manufacturer’s instructions until the ice cream reaches a soft serve texture. (For me, that’s 20-25 minutes!) Sprinkle in most of the remaining 1/2 cup crushed candy cane (I like to reserve about 1 Tablespoon!)
Freeze. Transfer ice cream mixture to a freezer-safe container and sprinkle with any remaining candy cane. Freeze at LEAST 6-8 hours on a level surface in the freezer, or until it’s firm enough to scoop.
Store. Leftover ice cream will keep in an airtight container in the freezer up to 2 weeks (though we prefer to enjoy it within 2-3 days, for the best texture!)

Serving Suggestions + Mix-Ins To Try

TBH this homemade peppermint ice cream is DELICIOUS all on its own. BUT, if you’re looking to add a little flair this holiday season…

Try It With a Brownie! A *slightly* warm brownie (like these fudgy gluten-free brownies!) and cold peppermint ice cream are a match made in heaven.
Add Hot Fudge Sauce. Go with classic hot fudge sauce or peppermint hot fudge sauce for bonus points! (A peppermint brownie sundae is a WONDERFUL Christmas dessert!)
Or Chocolate Sauce. Hot fudge too rich? Go with our homemade Hershey’s style chocolate syrup instead.
Garnish With More Crushed Candy Cane! Add a little extra crunch (and even more minty flavor!) with a small sprinkle of crushed candies on your scoop.
Mix In Oreos! For a peppermint cookies & cream vibe, try mixing in 1 cup of chopped Oreos or gluten-free Oreos along with the final 1/2 cup peppermint bits at the end. It’s delicious! (You could even chop up our homemade oreos for this!)
Mix In Mini Chocolate Chips or Chocolate Chunks. Or, for a peppermint bark vibe, you can add in some chocolate chips or chocolate chunks at the end with the peppermint bits. It’s like the candy cane version of mint chocolate chip! YUM!

FAQ + Tricks For The Best Candy Cane Ice Cream

Consider Pre-Crushed Peppermint Bits! To save time, consider buying crushed peppermint bits or crushed peppermint candy from the store rather than crushing them yourself. I’ve had good luck with Brach’s and Atkinson’s brands.

How to Crush Candy Canes. To crush candy canes or peppermint candy for this creamy candy cane ice cream, I put mini candy canes in a plastic bag, then put the bag on a cutting board. Tap them with a rolling pin or meat mallet to crush them. Or, you can try pulsing them in a food processor, but I find this is noisier and less precise than using a rolling pin/meat mallet.

Do I Need To Use Food Dye? Nope! This pink peppermint ice cream gets its soft pink color from melted candy cane, so there’s no need to add any extra red food dye or food coloring! Even if you use dye-free candy canes or naturally colored candy cane, you’ll probably still have enough color!

More Yummy Peppermint Treats To Try

Peppermint Flourless Chocolate Cake

Gluten-Free Peppermint Crunch Brownies

Vegan Peppermint Hot Chocolate

Gluten-Free Chocolate Peppermint Cookies

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Candy Cane Ice Cream

Our easy homemade Peppermint ice cream recipe is packed with a double dose of candy cane! Cool, creamy & delicious, this easy ice cream is the perfect holiday dessert.

Course Dessert

Cuisine American

Diet Gluten Free

Keyword candy cane ice cream, christmas, peppermint

Prep Time 45

Chill Time 6

Total Time 6 45

Servings Quart Ice Cream

Author Emily Dixon, Sweets & Thank You

Equipment

Ice Cream Maker (Make Sure To Freeze In Advance, As Needed!!!)

Ingredients

For Peppermint Ice Cream

½ cup Crushed Candy Canes (about 20 mini candy canes)
½ cup Granulated Sugar (100 grams)
1 cup Whole Milk
2 cups Heavy Cream
1 teaspoon Peppermint Extract
1 teaspoon Vanilla Extract
¼ teaspoon Kosher Salt

Mix-Ins

1/4-1/2 cup Crushed Candy Cane (about 10-20 candy canes)

Instructions

Dissolve Candy Cane. To start, pour the whole milk into a large liquid measuring cup or a small bowl. Add 1/2 cup of the crushed candy cane pieces and stir to dissolve until the milk turns a pretty pink color and there are no large pieces of candy cane left. (This can take up to 10 or so minutes!)
Combine. Then, add sugar, vanilla extract, peppermint extract, and salt. Stir to combine until the sugar is dissolved. You don't want any gritty grains left! Pour in the heavy cream and mix through until evenly blended. If your mixture has warmed up to room temperature, make sure to chill until it feels cold to the touch, or it won't churn properly. (I usually don't need to chill mine!)
Churn Ice Cream. Pour the ice cream base into the ice cream maker and churn according to your manufacturer's instructions until the ice cream reaches a soft serve texture. (For me, that's 20-25 minutes!) Sprinkle in most of the remaining 1/2 cup crushed candy cane (I like to reserve about 1 Tablespoon!)
Freeze. Transfer ice cream mixture to a freezer-safe container and sprinkle with any remaining candy cane. Freeze at LEAST 6-8 hours on a level surface in the freezer, or until it's firm enough to scoop.
Store. Leftover ice cream will keep in an airtight container in the freezer up to 2 weeks (though we prefer to enjoy it within 2-3 days, for the best texture!)

Video

Notes

Consider Pre-Crushed Peppermint Bits! To save time, consider buying crushed peppermint bits or crushed peppermint candy from the store rather than crushing them yourself. I’ve had good luck with Brach’s and Atkinson’s brands.
How to Crush Candy Canes. To crush candy canes or peppermint candy for this creamy candy cane ice cream, I put mini candy canes in a plastic bag, then put the bag on a cutting board. Tap them with a rolling pin or meat mallet to crush them. Or, you can try pulsing them in a food processor, but I find this is noisier and less precise than using a rolling pin/meat mallet.
Don’t rush. Plan ahead to allow plenty of time for this homemade ice cream to freeze. It’s worth if for gorgeously scoop-able ice cream!
Make a Sundae! Try this ice cream with a warm brownie & hot fudge sauce–it’s unreal!

The post Candy Cane Peppermint Ice Cream appeared first on Sweets & Thank You.

Gluten-Free Cookies and Cream Ice Cream

Emily — Mon, 11 Aug 2025 05:00:00 +0000

Our easy homemade gluten-free cookies & cream ice cream channels all the classic chocolate and vanilla flavor you love, simply made with gluten-free cookies!

This Classic Ice Cream Flavor Has Never Been Better!

It can be tough to find a good gluten-free cookies and cream ice cream at the grocery store, but it’s REALLY easy to make it yourself! There’s so much to love about this classic ice cream recipe:

EASE: This homemade cookies & cream ice cream is made from 7 simple ingredients and VERY easy to make. If you can chop cookies and stir, you’ve got the skills you need!

FLAVORS: Classic cookies & cream means you’ll get rich notes of vanilla and chocolate in every bite. The creamy ice cream and satisfying bits of cookie throughout make for a delightful texture!

TOP TIPS: Make sure you chill the ice cream maker & ice cream base thoroughly, or your ice cream won’t churn properly. Also: use gluten-free Oreos ONLY!

Happy cooking! xo, Emily

Gather Your Ingredients

Heavy Cream. This easy recipe starts with heavy whipping cream, which gives our vanilla ice cream base just the right amount of richness and creaminess. No low-fat substitutes here or you’ll be sad!
Whole Milk. Again, it’s worth it to use WHOLE milk here rather than trying to substitute something lower fat. The fat content is critical for getting the smooth, creamy texture we’re aiming for!
Granulated Sugar. I tested different amounts of sweetener, and 3/4 cup of sugar was just enough to lend sweetness without taking over. (Organic cane sugar or regular white sugar works here!)
Corn Syrup. Don’t freak out! Corn syrup’s structure helps prevent hard ice crystals from forming in your ice cream, which means this homemade cookies & cream ice cream stays soft, easier to scoop, creamier, and more uniform in texture. It’s worth using, I promise! Without it, your ice cream will freeze harder and more icy.
Vanilla Extract. We’re playing up the cookies & cream flavor by adding a kiss of vanilla to the ice cream base. Simple, lovely, delicious. You can swap vanilla bean paste, if you want some flecks of vanilla!
Salt. Might seem like a strange ingredient, but it enhances and balances the other flavors in this homemade ice cream recipe.
Gluten-Free Oreo Cookies. Make sure to ONLY use Gluten-Free Oreos (white package) or another brand of gluten-free chocolate sandwich cookies, like Goodie Girl, Glutino, or Kinnikinnick here to stay Celiac safe! (Regular Oreos are NOT gluten-free.)

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for years and it’s still going strong. It takes up less space than some other models, and is large enough for most homemade ice cream recipes!

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How To Make Gluten-Free Cookies & Cream Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

At LEAST 24-48 Hours Before, Freeze Ice Cream Maker Bowl. If needed, make sure to freeze the bowl or insert for your ice cream maker in advance. Otherwise, the ice cream will not churn properly.
Make The Ice Cream Base. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Whisk over medium-low heat just until the sugar is dissolved. (It’s ok if the mixture doesn’t get hot, the sugar just needs to be dissolved.) Remove from heat and stir in vanilla.
Chill. Transfer the vanilla ice cream base to a large liquid measuring cup or glass container and refrigerate at LEAST 2-3 hours, or until very cold all the way through. (Otherwise, it will not churn.)

Churn Ice Cream according to your ice cream maker’s instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn 20-30 minutes, or until the texture of rich soft-serve ice cream.
Mix In Oreos. During the last minute or two of churning the ice cream, gradually add the chopped gluten-free Oreo pieces and let the ice cream maker mix them in.
Freeze. Transfer the ice cream mixture into a freezer-safe container. Sprinkle with additional Oreo pieces, as desired, and freeze for at LEAST 4-6 hours, or until firm enough to scoop.
Serve & Store. Scoop and enjoy! Leftover cookies & cream ice cream will keep up to 1 week in the freezer, though it will continue to harden with time.

Serving Suggestions & Mix-Ins to Try

CHOCOLATE SHELL! Get nostalgic and top scoops of this classic ice cream with chocolate ice cream shell. It hardens in seconds on cold ice cream and has a satisfying snap you’ll LOVE.
Add Some Chocolate Chips! My kids love when I add some mini chocolate chips along with the Oreo bits for a tiny bit of crunch.
Try a Gluten-Free Cone! You can certainly make your own ice cream cones from scratch if you’re feeling ambitious, but we love the gluten-free cones from Let’s Do Gluten-Free or Joy Gluten-Free. (I find them at Sprouts, Target, and Fry’s (Kroger))
Go Golden. One of the easiest ways to change up this gluten-free Oreo ice cream is to switch out the kind of cookies you use. Feel free to swap in Gluten-Free Golden Oreos, or add another kind of cookie, like Goodie Girl Mint Thins, Gluten-Free Chips Ahoy chocolate chip cookies, etc. These cookie pieces can be a delicious way to change up the flavor!

FAQ + Tricks For The Best Homemade Cookies & Cream Ice Cream

Don’t Go Light. I know it’s tempting to try to reduce the fat here, by swapping in half-and-half or low-fat milk, but DO NOT DO IT. You’ll only end up with VERY hard, watery ice cream. This Philadelphia-style ice cream was specifically designed to be made without egg yolks, so it needs the fat in the cream to give this Oreo ice cream the classic creamy texture you’re looking for!

STAY GLUTEN-FREE! One more time, in case you missed it above: regular Oreos are NOT gluten-free, so if you’re gluten-free you must ONLY use gluten-free Oreos (white package) or another brand of gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Goodie Girl.

Try For A Variety Of Shapes & Sizes! When you’re chopping the gluten-free Oreo cookies, I recommend aiming for a variety of sizes and shapes. Remember that the cookies will break down as they churn into the ice cream, so I leave plenty of the Oreo cookie chunks on the larger side, while also sprinkling in some smaller bits and crumbs.

The Best Ice Cream Scoop. The classic Zeroll ice cream scoop will last a lifetime and has a non-toxic, heat-channeling mineral oil in the handle that takes the warmth from your hands and makes it easier to scoop the cold ice cream. Sounds like crazy science, but it actually works! (One thing to know: they are NOT dishwasher safe!)

More Ice Cream Recipes To Try

Lemon Ice Cream

Gluten-Free “Fried” Ice Cream

Easy 2-Ingredient Magic Chocolate Shell

Gluten-Free Cookie Ice Cream Sandwiches

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our homemade Gluten-Free Cookies & Cream Ice Cream recipe. I can’t wait to hear how it goes!

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Gluten-Free Cookies & Cream Ice Cream

Our easy homemade gluten-free cookies & cream ice cream recipe channels all the classic flavor you love, simply made gluten-free! This classic ice cream flavor has never been better, thanks to a kiss of vanilla and a generous helping of gluten-free Oreo cookies!

Course Dessert, Ice Cream

Cuisine American

Diet Gluten Free

Keyword cookies & cream ice cream, cookies and cream ice cream

Prep Time 10

Cook Time 10

Chill Time 8

Total Time 8 20

Servings Quart Ice Cream

Author Emily Dixon, Sweets & Thank You

Equipment

1 1-Quart Ice Cream Maker Make sure to freeze the bowl or insert, as needed!*

Ingredients

2 cups heavy whipping cream (NO low-fat substitutes!)
1 cup whole milk (NO low-fat substitutes!)
¾ cup granulated sugar (150 grams)
2 Tablespoons corn syrup * (See Notes)
¼ teaspoon kosher salt (use less if using fine table salt)
1 teaspoon vanilla extract
2 cups chopped Gluten-Free Oreo Cookies * See Notes

Instructions

At LEAST 24-48 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the bowl or insert for your ice cream maker in advance. Otherwise, the ice cream will not churn properly.
Make The Ice Cream Base. In a medium saucepan, combine heavy cream, whole milk, sugar, and salt. Whisk over medium-low heat just until the sugar is dissolved. (It's ok if the mixture doesn't get hot, the sugar just needs to be dissolved.) Remove from heat and stir in vanilla.
Chill. Transfer the vanilla ice cream base to a large liquid measuring cup or glass container and refrigerate at LEAST 2-3 hours, or until very cold all the way through. (Otherwise, it will not churn.)
Churn Ice Cream according to your ice cream maker's instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn 20-30 minutes, or until the texture of rich soft-serve ice cream.
Mix In Oreos. During the last minute or two of churning the ice cream, gradually add the chopped gluten-free Oreo pieces and let the ice cream maker mix them in.
Freeze. Transfer the ice cream mixture into a freezer-safe container. Sprinkle with additional Oreo pieces, as desired, and freeze for at LEAST 4-6 hours, or until firm enough to scoop.
Serve & Store. Scoop and enjoy! Leftover cookies & cream ice cream will keep up to 1 week in the freezer, though it will continue to harden with time.

Video

Notes

Corn Syrup. The structure of corn syrup helps prevent ice crystals from forming, which means your ice cream will be softer, easier to scoop, and more uniform in texture. You can substitute glucose syrup, or agave syrup in a pinch, but corn syrup will give you the best results.
STAY GLUTEN-FREE! Regular Oreos are NOT gluten-free, so if you’re gluten-free you must ONLY use gluten-free Oreos (white package) or another brand of gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Goodie Girl.
Try For A Variety Of Shapes & Sizes! When you’re chopping the gluten-free Oreo cookies, I recommend aiming for a variety of sizes and shapes. Remember that the cookies will break down as they churn into the ice cream, so I leave plenty of pieces on the larger side, while also sprinkling in some smaller bits and crumbs.
Mix-Ins & Serving Tips To Try. For extra texture, you can sprinkle in some mini chocolate chips along with the Oreo pieces or serve with chocolate shell!

The post Gluten-Free Cookies and Cream Ice Cream appeared first on Sweets & Thank You.

Lemon Ice Cream With Lemon Curd

Emily — Mon, 07 Jul 2025 05:00:00 +0000

Calling all lemon lovers! This easy lemon ice cream recipe is made with a double dose of fresh lemon flavor. We combine a creamy lemon ice cream base with swirls of homemade lemon curd for bright, sunny citrus flavor in every delicious bite!

This Easy Ice Cream Packs a double Dose of Lemon Flavor!

Our homemade lemon ice cream recipe doesn’t skimp on lemon flavor! It’s light, lovely, and the perfect summer dessert for a hot day.

EASE: This easy lemon ice cream is as simple as zesting and stirring. We use a Philadelphia-style ice cream base, which means there are no egg yolks to temper! If you can zest a lemon & stir, you can make this recipe.

FLAVOR: Lemon, lemon, lemon! Fresh lemon zest infuses the creamy ice cream base, while pockets of tangy homemade lemon curd make this homemade ice cream recipe taste lemony through and through!

TEXTURE: A creamy and luxurious lemon ice cream base with swirls of zesty lemon curd make this easy recipe feel like a true treat!

TOP TIPS: Plan ahead! Don’t forget to chill the ice cream base and the bowl of your ice cream maker long enough in advance so your ice cream churns properly. Also: go for the homemade lemon curd. Really.

Happy cooking! xo, Emily

Ready to make a batch? Here’s what you need to get started…

Simple Ingredients To Get Started

Heavy Cream: Some heavy whipping cream ensures this delicious lemon ice cream has the perfect creamy texture. Too little fat content and it just won’t be creamy enough!
Whole Milk: Then, we’ll balance the richness of the cream with a bit of whole milk. I do not recommend using low fat milk or skim milk here, or your ice cream may end up watery or icy.
Granulated Sugar. The beauty of lemon ice cream is the dance it does to strike the perfect balance between tart and sweet, allowing that punchy, bright lemon flavor to shine. We use just enough to sweeten the ice cream, while still letting that citrus note play through.
Fresh Lemon Zest: You absolutely must use fresh lemons for fresh lemon zest! Try to only get the yellow peel NOT the bitter white pith underneath for the best fresh lemon flavor. Also: pack down the zest in your measuring spoon to make sure you really get enough!
Corn Syrup. A polarizing ingredient, I know, but it’s performing a helpful job here! The structure of corn syrup prevents ice crystals from forming in the ice cream, creating softer, less icy, more scoop-able lemon ice cream. It’s worth it!
Vanilla Extract & A Pinch of Salt: These flavor enhancers elevate the ice cream in every way.
HOMEMADE Lemon Curd. Last, but not least is our homemade lemon curd recipe. DO NOT use store-bought here. Our homemade version only takes about 20-25 minutes to make and has more vibrant color and flavor than anything you’ll find at the store. It makes for the perfect lemon curd ripple in this easy ice cream recipe.

Our Favorite Ice Cream Maker

We’ve owned this Cuisinart ice cream maker for more than 12 years and it’s still going strong. It takes up less space than some other models, and works well for most homemade ice cream recipes!

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How To Make Homemade Lemon Ice Cream, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

At LEAST 24 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the freezer bowl or insert for your ice cream machine in advance. Otherwise, the ice cream will not churn properly.
Combine Sugar & Lemon Zest in a medium saucepan and rub the zest into the sugar with clean fingers until fragrant and yellow. This helps infuse the sugar with lemon essential oils & intensifies the lemon flavor in this recipe.
Add Cream, Milk, Corn Syrup, and Salt to the lemon sugar mixture and stir to combine.
Steep. Bring this mixture almost to a simmer over medium-high heat, until the mixture is steaming and sounds like it’s about to bubble. (The sugar should be fully dissolved.) Remove the pan from the heat, stir in vanilla extract, and let it steep at least 30 minutes as it cools. Transfer to an airtight container or liquid measuring cup and cover.
Chill Ice Cream Mixture at least 4 hours, or until very cold. The flavor will continue to develop over the 4 hours.
STRAIN the ice cream mixture through a fine mesh sieve to remove the lemon zest (otherwise, it can get caught in the churning apparatus of the ice cream maker)

Churn Ice Cream according to your ice cream maker’s instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn about 25-30 minutes, or until the texture of rich soft-serve ice cream.
Layer Ice Cream. Transfer half of the ice cream mixture into a freezer-safe container. Dollop half of the lemon curd across the surface and cover with the other half of the ice cream mixture. Dollop with the remaining lemon curd and use a butter knife to gently swirl the mixture in a few figure-8 motions. Try not to over swirl!
Freeze. Cover the container well and freeze ice cream 4-6 hours, or until firm enough to scoop. (I recommend pressing a layer of plastic wrap onto the surface of the ice cream, then covering with a lid for extra insulation.)
Serve & Store. Scoop and enjoy! Leftover ice cream will keep up to 2 weeks in the freezer, though it will continue to harden with time.

Extra Mix-Ins & Serving Suggestions To Try

This homemade lemon curd ice cream recipe is a delicious treat on its own, but if you’re looking for some fun ways to change it up, we recommend…

Crushed Meringues & (Gluten-Free!) Graham Cracker Crumbs. For a lemon meringue pie vibe, try sprinkling some crushed meringues and graham cracker crumbs on top of the layers of lemon curd, or mix them in during the last few seconds of churning to distribute them throughout the ice cream base.
Try Fresh Berries! Or, top your ice cream with a few fresh raspberries for a raspberry-lemon combo.
Use Meyer Lemons! For a fun citrusy twist, you can use Meyer lemons instead of regular lemons for the ice cream base and lemon curd. Meyer lemons taste like a cross between an orange and a lemon and have a unique citrus flavor that’s delicious here!
Try It On a Gluten-Free Cone! You can certainly make your own ice cream cones, but we love the gluten-free ones from Let’s Do Gluten-Free or Joy Gluten-Free. (I find them at Sprouts, Target, and Fry’s (Kroger))

FAQ + Tricks For The Best Lemon Ice Cream

USE MY HOMEMADE LEMON CURD. I pinky promise it makes a WILD difference here to make your own lemon curd. Store-bought lemon curd will have a muted color and the flavor will not be anywhere near as lemony as our homemade lemon curd. It only takes about 20 minutes to make and it tastes SIGNIFICANTLY better than anything store-bought.

AVOID METAL CONTAINERS! Lemon reacts with prolonged exposure to metal and can develop a strong unpleasant metallic flavor. I only recommend storing your ice cream in glass, plastic, or other freezer-safe containers, NOT a metal one.

Can I Add Lemon Juice? While fresh lemon juice is delicious, I don’t recommend it here since it has a tendency to separate the lemon ice cream base. If you DO want to add some, I recommend ONLY stirring in 2-3 Tablespoons RIGHT before churning ,for best results.

More Yummy Ice Cream Treats To Try

Gluten-Free Cookie Ice Cream Sandwiches

Homemade Chocolate Syrup

Knickerbocker Glory

Classic Hot Fudge Sundae

Recipe Card

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Lemon Ice Cream recipe. I can’t wait to hear how it goes!

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Lemon Ice Cream With Lemon Curd Swirl

This easy lemon ice cream packs a double dose of lemon flavor! From the creamy lemon base to the pockets of zesty homemade lemon curd, it's a lemon delight from start to finish!

Course Dessert, Ice Cream

Cuisine American

Diet Gluten Free

Keyword lemon curd ice cream, lemon ice cream, lemon swirl ice cream

Prep Time 30

Cook Time 15

Chill Time 10

Total Time 10 45

Servings Quart Ice Cream

Author Emily Dixon, Sweets & Thank You

Equipment

1 1-Quart Ice Cream Maker Make sure to freeze the bowl or insert, as needed!*

Ingredients

2 cups heavy whipping cream
1 cup whole milk
⅔ cup granulated sugar
3 Tablespoons fresh lemon zest (2-3 lemons)
2 Tablespoons corn syrup (see notes)
½ teaspoon vanilla extract
1 pinch salt (less than 1/8 teaspoon)
½ cup Homemade Lemon Curd (DON'T use store-bought!)

Instructions

At LEAST 24-48 Hours Before, Freeze Ice Cream Maker. If needed, make sure to freeze the bowl or insert for your ice cream maker in advance. Otherwise, the ice cream will not churn properly.
Combine Sugar & Lemon Zest in a medium saucepan and rub the zest into the sugar with clean fingers until fragrant and yellow. This helps infuse the sugar with lemon essential oils & intensifies the lemon flavor in this recipe.
Add Cream, Milk, Corn Syrup, and Salt to the lemon sugar mixture and stir to combine.
Steep. Bring this mixture almost to a simmer over medium-high heat, until the mixture is steaming and sounds like it's about to bubble. (The sugar should be fully dissolved.) Remove the pan from the heat, stir in vanilla extract, and let it steep at least 30 minutes as it cools. Transfer to an airtight container or liquid measuring cup and cover.
Chill Ice Cream Mixture at least 4 hours, or until very cold. The flavor will continue to develop over the 4 hours. (Don't rush here! If you don't fully chill this mixture, the ice cream will not churn properly!)
STRAIN the ice cream mixture through a fine mesh sieve to remove the lemon zest (otherwise, it can get caught in the churning apparatus of the ice cream maker)
Churn Ice Cream according to your ice cream maker's instructions. For me, that means placing the chilled insert into the ice cream maker, turning it on and pouring the cold ice cream mixture into the chilled insert. Cover and let it churn 20-30 minutes, or until the texture of rich soft-serve ice cream.
Layer Ice Cream. Transfer half of the ice cream mixture into a freezer-safe container. Dollop 1/2 of lemon curd across the surface and cover with the other half of the ice cream mixture. Dollop with the remaining lemon curd and use a butter knife to gently swirl the mixture in a few figure-8 motions. Try not to over swirl!
Freeze. Cover the container well and freeze ice cream 4-6 hours, or until firm enough to scoop.
Serve & Store. Scoop and enjoy! Leftover lemon ice cream will keep up to 1 week in the freezer, though it will continue to harden with time.

Video

Notes

Corn Syrup. The structure of corn syrup helps prevent ice crystals from forming, which means your ice cream will be softer, easier to scoop, and more uniform in texture. You can substitute glucose syrup, or agave syrup in a pinch, but corn syrup will give you the best results.
Strain The Ice Cream before adding to the ice cream maker, or the lemon zest can have a tendency to gather together in a ball in the spinning insert/churning apparatus of the ice cream maker.
USE MY HOMEMADE LEMON CURD. I pinky promise it makes a WILD difference here. Store-bought lemon curd will have a muted color and the flavor will not be anywhere near as lemony as our homemade lemon curd. It only takes about 20 minutes to make and it tastes SIGNIFICANTLY better than anything store-bought.
Mix-Ins & Serving Tips To Try. For extra texture, you can sprinkle some gluten-free graham cracker crumbs or crushed meringues over the lemon curd when layering the ice cream! Or, serve with fresh raspberries and a coconut roll for pretty presentation.

The post Lemon Ice Cream With Lemon Curd appeared first on Sweets & Thank You.

Gluten-Free Grasshopper Ice Cream Pie

Emily — Sun, 08 Jun 2025 17:38:56 +0000

Cool off with our Gluten-Free Grasshopper Pie recipe! This easy mint chocolate chip ice cream pie combines a chocolate crust with refreshing mint chocolate chip ice cream & a few fun finishes you’ll LOVE!

I love a good from-scratch recipe, whether it’s fudgy brownies or a homemade cake for a special occasion. But I’m also not one bit embarrassed about using shortcuts. I’m 100% fine doctoring a boxed cake mix for a birthday cake or using a pre-made crust for an easy pie at Thanksgiving. Ain’t no shame in that shortcut game!

Grasshopper pie is one of those fun semi-homemade desserts that’s SO INCREDIBLY easy to put together, but always a hit. I get it! I felt the same way the first time I tried this chocolate mint ice cream pie as a kid on a sticky summer day. It’s a textural wonder–crisp chocolate cookie crust, creamy mint chip ice cream, fluffy whipped cream, and gooey chocolate sauce.

It’s a great dessert for St. Patrick’s Day, or a great option for the summer when you want something cool & refreshing!

If you’re a fan of the chocolate mint flavor combo, this easy ice cream pie is a dream come true! And today, we’re making it gluten-free! Here are the simple ingredients you’ll need to get started…

Gather Your Ingredients

So what is grasshopper pie made of? It’s an easy-to-make combination of a few elements: a chocolate cookie crust, mint chocolate chip ice cream, chocolate sauce, whipped cream, and garnishes. Let’s take a close look at each one:

Gluten-Free Oreo Cookie Crust. This crispy gluten-free chocolate cookie crust only requires two ingredients: gluten-free Oreos (or other gluten-free chocolate sandwich cookies, like Glutino, Kinnikinnick, or Trader Joe’s Joe-Joe brands), and butter or vegan butter. Easy!
Mint Chocolate Chip Ice Cream. Some grasshopper pie recipes use a marshmallow fluff + peppermint extract or creme de menthe filling, but since ours is an ice cream pie, we get to keep things simple! You can use regular or dairy-free/vegan mint chocolate chip ice cream for our gluten-free grasshopper pie. Whichever fits your dietary needs best! You’ll need 2 pints (or 1 quart).
Chocolate Sauce. You’ll use chocolate sauce twice for this recipe. First, you’ll drizzle a layer over the ice cream. Then, I like to add a bit on top of the whipped cream right before serving. It adds a pretty finishing touch! We LOVE our homemade chocolate syrup, but store-bought sauce works fine here!
Whipped Cream Or Whipped Coconut Cream. Then, to serve, you’ll dollop or spread some fluffy whipped cream on top. Feel free to whip your own, or use store-bought whipped cream options like CocoWhip or TruWhip dairy-free whipped cream or Cool Whip/ReddiWhip.
Garnishes (If You Want). Lastly, you can finish your gluten-free grasshopper ice cream pie with some fun garnishes–more crushed cookies, mini chocolate chips or chocolate curls, etc.

Are Oreos Gluten-Free?

Regular Oreos are NOT gluten-free, though Oreo DOES make Gluten-Free Oreo Cookies and Gluten-Free Double Stuf Oreos. Be sure the package you’re buying says “gluten-free” to be sure!

How To Make Gluten-Free Grasshopper Ice Cream Pie, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

START WITH THE PIE CRUST. Add gluten-free Oreo cookies to the bowl of a food processor. Pulse until the cookies are fine crumbs and no lumps remain. Add melted butter (or vegan butter) to the crushed cookies and pulse to coat the cookie crumbs with butter. It’ll be the texture of wet sand now. Pour the oreo crust mixture into a 9″ pie pan and use the bottom of a measuring cup, drinking glass, or your fingers to pat the crust down evenly around the bottom and up the sides of the pan. Even the top edge out with your fingers.
OPTIONAL: BAKE & COOL THE CRUST. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool completely. If you prefer to make this as a no-bake recipe, simply chill the crust instead to help it set up. (It won’t hold together quite as well as a baked crust, but will still work here!)
SOFTEN THE ICE CREAM. When the crust is nearly cool, pull the ice cream out of the freezer to soften. You don’t want it to turn liquid, but you want it soft enough to scoop and spread.
SCOOP & SMOOTH THE ICE CREAM. Scoop small amounts of ice cream into your cooled pie crust, bit by bit. Then, use an offset spatula to smooth out the softened ice cream pie filling into an even layer.
DRIZZLE WITH CHOCOLATE & FREEZE. When the ice cream is smooth, drizzle some chocolate sauce over the surface of the ice cream. Any sort of design will work–it’ll be covered up by whipped cream anyway. Freeze gluten-free grasshopper ice cream pie at least 30 minutes to set.
DOLLOP WITH WHIPPED CREAM. When you’re ready to serve it, remove the frozen pie from the freezer a few minutes in advance. Spread whipped cream over the top of the pie, or dollop whipped cream on individual slices.
CUT & SERVE. Cut the pie into slices (we get about 10 slices). Serve drizzled with additional chocolate sauce and sprinkled with crushed gluten-free Oreos, mini chocolate chips, or chocolate shavings.

Why Is It Called Grasshopper Pie?

The nickname “grasshopper ice cream” or “grasshopper pie” refers to mint chocolate chip ice cream. Many store-bought varieties are colored green, so the name refers to the “grasshopper green” of the ice cream. It also draws from the classic grasshopper cocktail made with white crème de cacao or green crème de menthe mint-flavored liqueur.

Thankfully this mint chocolate recipe keeps the minty flavor and skips the alcohol, so it’s a classic dessert the whole family can enjoy!

FAQ + Tips And Tricks For The Best Gluten-Free Grasshopper Ice Cream Pie

Can I Make This With Other Kinds Of Ice Cream? You bet! It won’t be grasshopper pie any more, strictly speaking, but this same gluten-free ice cream pie method works with all kinds of ice cream. Try it with gluten-free cookies & cream ice cream, caramel ice cream, chocolate ice cream, cherry chip, chocolate peanut butter, and more!

What’s The Best Vegan Mint Chip Ice Cream? We’ve tried a LOT of dairy-free ice creams over the years for this no-bake grasshopper pie recipe, but our favorite is Nadamoo! Mint Chip. It’s really high quality in taste and texture. It also looks green (without dyes), unlike most other vegan mint ice cream.

What Chocolate Sandwich Cookies Are Gluten-Free? Besides Gluten-Free Oreos, you can use Glutino (dairy & egg free), Kinnikinnick (vegan), and Trader Joe’s Gluten-Free Joe-Joe’s (contain eggs).

Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Grasshopper Pie recipe. I can’t wait to hear how it goes!

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Gluten-Free Grasshopper Ice Cream Pie

Layers of crispy chocolate cookie crust, cool mint chocolate chip ice cream, and plenty of goodies make this mint chocolate chip ice cream pie a favorite with kids and grown-ups!

Course Dessert

Cuisine American

Keyword gluten-free grasshopper ice cream pie, gluten-free grasshopper pie, gluten-free ice cream pie, vegan grasshopper pie

Prep Time 20

Cook Time 10

Servings (9 inch) pie

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Chocolate Cookie Crust:

25 Gluten-free Oreos or chocolate sandwich cookies*
4 Tablespoons Butter or vegan butter melted

For The Ice Cream Pie Filling:

2 Pints mint chocolate chip ice cream (4 cups/1 quart) – vegan, as needed
¼ cup Chocolate sauce or hot fudge sauce, if you prefer

For Topping & Serving:

Whipped Cream Dairy-Free or Regular
Chocolate Sauce
Crushed Gluten-Free Oreos
Chocolate Curls or Shaved Chocolate

Instructions

START WITH THE CRUST. Preheat the oven to 350 F. Add gluten-free Oreos to the bowl of a food processor. Pulse until the cookies are fine crumbs and no lumps remain. Add melted butter (or vegan butter) to the crushed cookies and pulse to coat the cookies with butter. It’ll be the texture of wet sand now. Pour the crust mixture into a 9″ pie pan and use the bottom of a measuring cup, drinking glass, or your fingers to pat the crust down evenly around the bottom and up the sides of the pan. Even the top edge out with your fingers.
BAKE & COOL THE CRUST. Bake at 350 degrees for 10 minutes to set the crust. Then, set aside on a wire rack to cool completely.
SOFTEN THE ICE CREAM. When the crust is nearly cool, pull the ice cream out of the freezer to soften. You don’t want it to turn liquid, but you want it soft enough to scoop and spread.
SCOOP & SMOOTH THE ICE CREAM. Scoop small amounts of ice cream into your cooled crust, bit by bit. Then, use an offset spatula to smooth out the softened ice cream evenly. You don’t want to have to do a lot of spreading (since this can break your crust), so just scoop small amounts evenly over the crust, and pat and smooth rather than spread.
DRIZZLE WITH CHOCOLATE & FREEZE. When the ice cream is smooth, drizzle some chocolate sauce over the surface of the ice cream. Any sort of design will work–it’ll be covered up by whipped cream anyway. Freeze gluten-free grasshopper ice cream pie at least 30 minutes to set.
DOLLOP WITH WHIPPED CREAM. When you’re ready to serve it, remove the frozen pie from the freezer a few minutes in advance. Spread whipped cream over the top of the pie, or dollop whipped cream on individual slices.
CUT & SERVE. Cut the pie into slices (we get about 10 slices). Serve drizzled with additional chocolate sauce and sprinkled with crushed gluten-free Oreos, mini chocolate chips, or chocolate shavings.

Video

Notes

Gluten-Free Cookies. Regular Oreos are NOT gluten-free, so be sure to pick up Gluten-Free Oreos (white package!) or another brand of gluten-free chocolate sandwich cookies, such as Goodie Girl, Kinnikinnick, or Glutino.
A Tip For Neater Serving. If you’re bringing this pie on the go, I recommend freezing WITHOUT adding the chocolate sauce. When you’re ready to serve, add the toppings to individual slices rather than topping the entire pie.

Originally published March 2022. Updated with improved tips, additional photos, and updated video and republished June 2025.

The post Gluten-Free Grasshopper Ice Cream Pie appeared first on Sweets & Thank You.

Knickerbocker Glory

Emily — Mon, 10 Mar 2025 05:00:00 +0000

Learn how to make a knickerbocker glory! This pretty layered ice cream sundae is made with fresh raspberry sauce, vanilla ice cream, berries, whipped cream & more!

Like a lot of Americans, I first heard of the knickerbocker glory in the Harry Potter books, and honestly? It sounded delightful.

I was surprised to learn that–despite the funny name–the Harry Potter Knickerbocker Glory recipe wasn’t a fun wizarding treat made up for the books. It’s a real thing! Although the Knickerbocker Glory sundae is rumored to have been invented in the United States and named after the Knickerbocker Hotel, it’s been MUCH more popular in the U.K. than it has been in the U.S., thanks to places like Fortnum and Mason adding it to their menus!

Well, consider this the summer of the Knickerbocker Glories, because this dessert is perfect for 4th of July, Memorial Day, and summer cookouts and celebrations all season long! Once you try one, you’ll never want to go back.

This layered ice cream sundae can come in many iterations, but it often includes a few components:

What Goes Into a Knickerbocker Glory?

In some ways, a Knickerbocker glory sundae is kind of the ice cream version of Eton Mess! While there is definitely some variety, most knickerbocker glories have:

A Fruit Sauce, Curd, or Jelly. This often includes something like strawberry sauce or raspberry sauce, but can also include something like lemon curd, fruit jellies or jam, etc.
Fresh Fruit. Think fresh berries, mango, pineapple, etc.
Ice Cream. Scoops of vanilla ice cream are common, but you’ll also see versions with strawberry ice cream or other fruity ice cream flavors!
Whipped Cream. Fluffy, delicious, elegant!
Crunchy Bits. A little crunch for good measure can include crushed meringue, chopped or toasted nuts, etc.
Fun Garnishes. A traditional fan wafer biscuit is a common topping, but other versions use a coconut roll (or pirouette cookie), chopped nuts, and even sprinkles!

Want to make a Knickerbocker Glory of your own? Here’s what you’ll need to make ours…

Gather Your Ingredients

So what goes into OUR knickerbocker glory recipe? Just a handful of simple ingredients! Let’s take a look:

Raspberries, Lemon Juice & Sugar. We’re making our quick raspberry coulis for the fruit sauce. This fresh raspberry sauce has vibrant color and fresh berry flavor that’s perfect with the ice cream!
Fresh Berries. I like a combination of fresh raspberries, fresh strawberries, and fresh blueberries, but you can also toss some blackberries in there if you like, or use just one kind of berry.
Vanilla Ice Cream. My favorite flavor ice cream for a knickerbocker glory sundae is vanilla since it lets the fruit flavors shine. (Feel free to use lactose-free, dairy-free or vegan ice cream as needed!)
Whipped Cream. Feel free to make your own whipped cream from scratch, or use spray whipped cream for ease!
Meringue Cookies. For ease, I like to use store-bought mini meringues. They’re shelf-stable, so they’ll last for months, which makes it easy to make a sundae when the craving strikes!
Coconut Rolls or a Fan Cookie. In the U.K., many versions of the Knickerbocker glory are served with a fan shaped biscuit. I haven’t ever seen these in grocery stores in the U.S. and haven’t been able to find a gluten-free version, so we use gluten-free coconut rolls instead. Other options could include a crispy mini chocolate chip cookie, gingersnaps, shortbread biscuits, or vanilla wafers, etc.

How To Make a Knickerbocker Glory, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

First, Make The Raspberry Sauce

Combine. Add raspberries, lemon juice & sugar to a blender. (If using frozen raspberries, remember to at least partially thaw them first, so they’re easier to blend!)
Puree until the sauce is as smooth as possible. Pause to scrape down the sides of the blender as needed.
Strain out the seeds by pouring the raspberry puree through a fine mesh sieve. Place the sieve over a bowl, then pour the raspberry sauce into the sieve and pressing down using the back of a spoon or a flexible spatula to remove any seeds or large pulp from the sauce. Discard the seeds and pulp, and pour the smooth sauce into a bowl, container or small pitcher.
Serve or Store. Store raspberry coulis in the refrigerator up to 1 week, or freeze up to 1 month.

Build a Knickerbocker Glory

Check Your Sauce. The raspberry sauce should be easily scoopable straight from the fridge, but if yours is feeling too thick, you can thin it out with a teaspoon of water or two, until you reach your desired consistency. Set out a tall glass for each sundae you plan to make.
Layer raspberry sauce, fresh berries, and a scoop of ice cream in the bottom of each glass.
Repeat layers of raspberry sauce, berries, and ice cream to fill your glass. Top the final ice cream scoop with a little more raspberry sauce.
Garnish with whipped cream, and add meringue, coconut rolls, nuts, or a fan cookie, to taste. I like to add a small whole strawberry or a larger strawberry half for garnish, too! Serve with a long spoon and dive in!

Get Creative With These Variations To Try!

Now that you know how to make our classic berry knickerbocker glory sundae, let’s talk variations! There are SO MANY ways to make a knickerbocker glory, but here are a few you might love to try:

Super Strawberry. Use strawberries instead of raspberries in the sauce, and layer with juice fresh strawberries for the fresh fruit. (You can even use strawberry ice cream if you want!)
Blackberry Lime. Swap blackberries and lime juice into the raspberry sauce recipe and use fresh blackberries (and maybe some raspberries, too!) for the fresh fruit.
Raspberry Mango. Make the raspberry coulis as written, then use fresh raspberries and fresh mango for the fruit. (Mary Berry loves this combo!)
Tropical. Pair our easy raspberry sauce with fresh mango and fresh pineapple instead of fresh berries. (Some toasted coconut would also be delicious, here!)
Chocolate-Berry. Add a swirl of chocolate sauce to the glass before you add your berry layers. The chocolate and berry flavors are delicious together!
Different Fruits! When fresh cherries, nectarines, or peaches are in season, you can add them to the layers of fresh fruit!

FAQ + Tricks For The Best Knickerbocker Glory

Gather Your Ingredients BEFORE Starting! Have each element ready to go before you get the ice cream out for best results! Any time you’re making an ice cream dessert, it’s important to have everything out and ready to go before you pull the ice cream out of the freezer, so you don’t end up with a puddle of melted ice cream.

Feel Free to Get Creative! Like other kinds of ice cream sundaes, there is plenty of room for variations when it comes to knickerbocker glories! Experiment with extras like hazelnuts, pistachios, chocolate sauce, marshmallows, caramel, brownie pieces, sprinkles, and more.

Make Them Vegan or Dairy-Free! One great thing about this knickerbocker sundae is that it’s easily vegan! Use vegan scoops of ice cream in place of dairy ice cream, then use vegan crunchy options (like nuts or a vegan meringue), and a vegan cookie for garnish.

Is a Knickerbocker Glory Gluten-Free? Ours is! Vanilla ice cream, fresh berry sauce, whipped cream, fresh berries, and meringues are all naturally gluten-free. The only thing to watch out for is any cookies or additions! The traditional fan biscuit usually contains gluten, so you can substitute a gluten-free coconut roll or cookie, instead. As always, double-check ingredient labels for all ingredients to stay safe!

More Ice Cream Treats To Try

Gluten-Free Cookie Ice Cream Sandwiches

Pineapple Ice Cream Topping & Sundaes

Gluten-Free (Un) Fried Ice Cream

Recipe Card

Did you make this recipe?

Leave a star rating below when you try our fresh berry Knickerbocker Glory recipe! We can’t wait to hear how it goes!

Knickerbocker Glory

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Author: Emily Dixon, Sweets & Thank You
Total Time: 20 minutes
Yield: 1 Sundae 1x
Diet: Gluten Free

Print Recipe

Description

This pretty ice cream sundae is made with layers of fresh raspberry sauce, vanilla ice cream, juicy berries & more!

Ingredients

For The Raspberry Sauce:

12 oz. fresh raspberries (or one 12 oz. bag frozen raspberries, thawed)*
2 Tbsp. fresh lemon juice (about 1/2 lemon)
2–3 Tbsp. sugar (can sub honey)

For Each Knickerbocker Glory:

3–4 Tablespoons raspberry sauce
1/3–1/2 cup fresh berries –I like equal parts raspberries, blueberries, and strawberries
2–3 scoops vanilla ice cream
Whipped cream
1–2 mini meringue cookies or some chopped nuts*
1 coconut roll or fan biscuit*
Optional garnish: fresh mint, or more berries!

Cook Mode Prevent your screen from going dark

Instructions

First, Make The Raspberry Sauce:

Combine. Add raspberries, lemon juice & sugar to a blender. (If using frozen raspberries, remember to at least partially thaw them first, so they’re easier to blend!)
Puree until the sauce is as smooth as possible. Pause to scrape down the sides of the blender as needed.
Strain out the seeds by pouring the raspberry puree through a fine mesh sieve. Place the sieve over a bowl, then pour the raspberry sauce into the sieve and pressing down using the back of a spoon or a flexible spatula to remove any seeds or large pulp from the sauce. Discard the seeds and pulp, and pour the smooth sauce into a bowl, container or small pitcher.
Serve or Store. Store raspberry coulis in the refrigerator up to 1 week, or freeze up to 1 month.

Build a Knickerbocker Glory

Check Your Sauce. The raspberry sauce should be easily scoopable straight from the fridge, but if yours is feeling too thick, you can thin it out with a teaspoon of water or two, until you reach your desired consistency. Set out a tall glass for each sundae you plan to make.
Layer raspberry sauce, fresh berries, and a scoop of ice cream in the bottom of each glass.
Repeat layers to fill your glass and top the final ice cream scoop with a little more raspberry sauce.
Garnish with whipped cream, and add meringue, coconut rolls, nuts, or a fan cookie, to taste. I like to add a small whole strawberry or a larger strawberry half for garnish, too! Serve with a long spoon and dive in!

Notes

Raspberry Sauce. Feel free to swap in blackberries or strawberries here to make strawberry sauce or blackberry sauce. (Blackberry with lime juice instead of lemon is delicious!)
Crunchy Bits. Feel free to add some crushed meringue or toasted nuts, etc. to each layer after the ice cream. I like to add mine on top so they stay crunchy.
Fan Cookie. In the U.K. many versions of the Knickerbocker glory are served with a fan shaped biscuit. I haven’t ever seen these in grocery stores in the U.S. and haven’t been able to find a gluten-free version, so we use gluten-free coconut rolls instead. Other options could include a crispy mini chocolate chip cookie, vanilla wafers, etc.

Prep Time: 20 minutes
Category: Dessert
Method: No Bake
Cuisine: American

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Fresh Peach Milkshake

Emily — Mon, 01 Jul 2024 05:00:00 +0000

This easy homemade peach milkshake recipe combines juicy fresh peaches, vanilla ice cream, and a few fun toppings to make a special, delicious shake you can enjoy any time.

Peach milkshakes may have became super popular in the last few years as a seasonal treat at Chick-Fil-A, but let me just say there is NOTHING like a homemade peach milkshake! Especially in the summer months, when peaches are at their prime.

These delicious peach milkshakes are made with fresh summer peaches, creamy vanilla ice cream, and a few little extras that make all the difference. Once you’ve got the peaches peeled and diced, you can blend them up in just a few seconds!

It’s a great recipe to cool off with this time of year, and–best of all–the ingredients couldn’t be simpler…

Simple Ingredients To Get Started

This easy recipe starts with just 3 main ingredients! Let’s take a look:

Fresh Peaches. I love making a milkshake with fresh peaches for the best peach flavor! There’s just nothing like the flavor of a ripe, juicy peach during peach season! (Want to try frozen peaches? Check out the FAQ below!)
Brown Sugar (Maybe). This is a little trick to elevate the flavor of the peaches and gives the milkshake a better flavor. Don’t want the added sugar? You can reduce or skip it!
Vanilla Ice Cream. Next up is a good quality vanilla ice cream. You can use regular vanilla ice cream, vanilla bean ice cream, dairy-free vanilla ice cream, etc. Lately, we’ve been loving Lactaid vanilla ice cream for a lactose-free option.
Whole Milk (if you need it). Depending on how thick you like your peach shakes, you may or may not need any milk. I usually don’t use it if I’m using fresh peaches, since the juicy peaches provide enough liquid.
Fun Toppings. Then, to finish, you can add fun toppings, like fluffy, fresh whipped cream, caramel sauce, more diced peaches (my fave!), fresh mint, or cinnamon sticks.

How To Make Homemade Peach Milkshakes, Step By Step

As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below!

Blend Peaches. To start, add peaches and brown sugar (if using) to a blended. Mix until the peaches are mostly smooth.
Add Ice Cream to the blender and mix until smooth and evenly blended. (This will only take 10-20 seconds!)
Assemble. For pretty presentation, drizzle the inside of 2 milkshake glasses with caramel sauce. Add a few tablespoons of diced peaches to the bottom of each glass. Fill each glass halfway with peach milkshake, then top with another few tablespoons of diced peaches. Fill the glasses the rest of the way, then top with whipped cream, more caramel sauce, and a fresh peach slice, as desired.

Extras You Can Add

We love this delicious milkshake recipe exactly as written, but if you’re craving a twist, you can try one of these easy variations:

Vanilla Extract. Adding 1/4-1/2 teaspoon vanilla extract plays up the vanilla notes in this peach shake and can make it taste extra rich.
Almond Extract. Just a few drops of almond extract highlights the flavor of peach. Peach & almonds are in the same botanical family and have a lot of the same flavor notes!
A Pinch of Cinnamon or Nutmeg. To give this peach milkshake recipe some peach pie vibes, add a pinch of cinnamon and/or nutmeg. The warm spices call to mind a fresh peach pie!
Vanilla Cookies. For a peach crumble milkshake, you can add some diced up vanilla sandwich cookies (like Gluten-Free Golden Oreos or Kinnikinnick Vanilla KToos, or gluten-free vanilla wafers.
Peach Ice Cream. It’s not always easy to find, but you could turn up the peach flavor even more by using peach ice cream instead of vanilla!

FAQ + Tricks For The Best Peach Milkshake

Can I Use Frozen Peaches To Make A Peach Milkshake? Yes! Keep in mind this peach milkshake recipe will be much thicker if they’re made with frozen peaches. I recommend adding 1/4 cup whole milk with the peaches. Keep in mind the milkshake will take a bit longer to blend. (Dicing the frozen peaches up first can help!)

How To Make Your Milkshake Thicker: Some people prefer their milkshakes on the thick side, while others prefer theirs thin enough to sip easily through a straw. For a thick peach milkshake, you can use frozen peaches or add 1/2-1 cup additional ice cream. (I don’t like to reduce the peaches, or the flavor isn’t as peachy)

How To Make The Milkshake Thinner: You can make a thinner milkshake by adding a tablespoon of milk at a time, until you reach your desired consistency (2-4 Tablespoons usually does the trick!)

Can I Use Canned Peaches In A Peach Milkshake? I find canned peaches have a different and distinct flavor from fresh or frozen peaches. If you like the flavor of canned peaches, you can give it a try, though I recommend fresh or frozen peaches for the best flavor, when possible.

More Frozen Treats To Try

Classic Hot Fudge Sundae

Gluten-Free Cookie Ice Cream Sandwiches

How to Make The BEST Banana Split

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Did you make this recipe?

Leave a star rating below when you try our Homemade Peach Milkshake recipe! We can’t wait to hear what you think! Sharing it on Instagram? Tag us @sweetsandthankyou so we can see your creations!

Fresh Peach Milkshake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

Author: Emily Dixon, Sweets & Thank You
Total Time: 10 minutes
Yield: 2 milkshakes 1x
Diet: Gluten Free

Print Recipe

Description

This homemade peach milkshake recipe is a creamy blend of vanilla ice cream, fresh peaches, and a few little extras that make all the difference. It’s the perfect treat for summer!

Ingredients

For The Peach Milkshakes

1 1/2 cups fresh peaches, diced (2 large peaches)
1 Tablespoon brown sugar (optional)
1 pint (2 cups) vanilla ice cream

For Serving (Optional)

Whipped cream
Caramel sauce
Fresh peach slices
Fresh mint, cinnamon sticks, etc.

Cook Mode Prevent your screen from going dark

Instructions

Blend Peaches. To start, add peaches and brown sugar (if using) to a blended. Mix until the peaches are mostly smooth.
Add Ice Cream to the blender and mix until smooth and evenly blended. (This will only take 10-20 seconds!)
Assemble. For pretty presentation, drizzle the inside of 2 milkshake glasses with caramel sauce. Add a few tablespoons of diced peaches to the bottom of each glass. Fill each glass halfway with peach milkshake, then top with another few tablespoons of diced peaches. Fill the glasses the rest of the way, then top with whipped cream, more caramel sauce, and more peaches, as desired.

Notes

Can I Use Frozen Peaches? Yes! Keep in mind the milkshakes will be much thicker if they’re made with frozen peaches. I recommend adding 1/4 cup whole milk with the peaches. Keep in mind the milkshake will take a bit longer to blend. (Dicing the frozen peaches up first can help!)
Milk. Depending on how thick you like your peach shakes, you may or may not need any milk. I usually don’t use it if I’m using fresh peaches, since the ripe fruit provides enough liquid. If your ice cream is extra thick or hard, you’re using frozen peaches, or you prefer a thinner milkshake, you may want to add milk a little at a time. 2-4 Tablespoons is often enough!
Make It Thicker. For a thicker shake, you can use frozen peaches or add 1/2-1 cup additional ice cream. (I don’t like to reduce the peaches, or the flavor isn’t as peachy)
Make It Thinner. For a thinner shake, add 2-4 Tablespoons whole milk with the ice cream, and blend till you reach your desired consistency.

Prep Time: 10 minutes
Category: Dessert
Method: Blender
Cuisine: American

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Classic Banana Split

Emily — Wed, 29 May 2024 05:00:00 +0000

Learn how to make a classic banana split at home! This classic ice cream dessert is easy to make at home and turns any occasion into a fun celebration.

It’s starting out to be a summer of ice cream fun around here at Sweets & Thank You! First we started with Homemade Hot Fudge Sauce & Hot Fudge Sundaes, classics like cookie ice cream sandwiches, and now we’re ready to dive into an old-fashioned banana split recipe!

Making a homemade banana split is SUPER easy! If you can cut a banana and scoop ice cream, you’ll be able to make this delicious treat. And our post is here to walk you through everything you need to know, from how to cut the banana properly, to which flavors of ice cream go into a banana split, to banana split toppings and more.

Grab your ice cream scoop and let’s dive in! Here’s what you’ll need to get started on this classic dessert…

Simple Ingredients To Get Started

So what goes into a classic banana split? I’m glad you asked…

A Ripe Banana. It wouldn’t be a banana split without fresh bananas! I like a medium banana that’s yellow but NOT spotty yet. It should be firm enough to easily cut in half lengthwise, but ripe enough to still taste sweet. (Firm bananas are better than overly soft ones!)
Three Kinds Of Ice Cream. In a classic banana split, you’ll use three different flavors of ice cream–strawberry ice cream, vanilla ice cream, and chocolate ice cream. Then, each flavor of ice cream gets a different ice cream topping…
Strawberry Topping goes on top of the strawberry ice cream. We love our homemade strawberry topping with the berries diced small, mashed, or even pureed. SO GOOD!
Chocolate Sauce or Hot Fudge goes on top of the chocolate ice cream. If you want a thinner sauce (like Hershey’s syrup), I recommend our Chocolate Syrup recipe. If you’re craving that rich, thick, old-fashioned hot fudge, I can’t recommend our Homemade Hot Fudge Sauce enough!
Pineapple Topping goes on top of the vanilla ice cream. It’s a classic combo that adds a lovely, unexpected touch. (Not a pineapple person? You can swap for caramel sauce!)
Whipped Cream. Homemade whipped cream or spray whipped cream works! I like spray whipped cream for homemade banana splits–it’s just so easy to keep on hand!
Rainbow Sprinkles. Classic colorful sprinkles are my favorite because they’re so cheerful, and they give this delicious recipe a classic look. Make sure you buy gluten-free sprinkles, if needed!
Nuts. You can use finely chopped salted peanuts, or go for the classic wet walnuts. (Walnuts soaked in honey or syrup.) We have a walnut allergy at our house, so we used peanuts this time.
Maraschino Cherries. I love how cute and classic these look!

Pick The Right Dish

Back at soda fountains and today in ice cream shops, it’s common to see a banana split served in a banana split ice cream boat, an elongated oval dish that’s the perfect side for a medium banana & 3 scoops of ice cream.

Most families don’t have those floating around their houses these days, so you can feel free to serve your banana splits on dessert plates, small gratin dishes, or another shallow dish for a similar effect.

LOVE banana splits? Check out Etsy listings for vintage ice cream boats! (That’s where I found mine!)

How To Make A Banana Split, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Split The Banana. To start, split the banana lengthwise (the long way). I find this is easiest if I set the banana down on a cutting board and use a knife to cut sideways, rather than trying to hold it in my hands. Place the split banana into your ice cream dish or on a plate.
Scoop The Ice Cream. Next, add a scoop of vanilla, chocolate, and strawberry ice cream on top of the split banana.
Add Sauces. Top the strawberry ice cream with strawberry sauce, the vanilla ice cream with pineapple sauce, and the chocolate ice cream with chocolate sauce or hot fudge.
Finish With Garnish. Add swirls of whipped cream, sprinkles, nuts, and maraschino cherries for garnish, or add your favorite toppings. (I like to add a swirl of whipped cream and a maraschino cherry on top of each scoop of ice cream for a classic look.) Enjoy right away!

Variations To Try

Now that you know how to make a classic banana split, you can play with fun variations! The best part about making desserts like this at home is that you can make it just the way YOU like it! These are some of our favorite toppings when we’re craving a little change of pace:

Caramel Sauce. I LOVE caramel sauce, especially when it’s homemade caramel sauce. Try adding an extra pinch of salt for a salted caramel twist.
Raspberry Sauce. This raspberry coulis is an AMAZING topping for ice cream. It’s fresh, bright, and vibrant. Yum!
Fresh Berries. Keep the fruity theme going by topping your banana split with fresh strawberries, raspberries, or blueberries.
Different Nuts. Swap out the classic peanuts or wet walnuts for toasted almonds, hazelnuts, or pecans.
Toffee Bits. I love the crunch of toffee with cold, creamy ice cream.
Peanut Butter Sauce. Do I have to say more? Peanut butter ice cream topping is delicious!
Chopped Candies. What’s not more fun with candy? Try chopped peanut butter cups, crushed Butterfinger bars, Heath bars, or mini m&ms.

Or, mix things up by trying different flavors of ice cream! Feel free to swap out the classic strawberry, vanilla & chocolate for ice cream flavors like salted caramel, Rocky road, cookies & cream, cookie dough, peanut butter cup, and more! You can even use homemade ice cream if you fancy making this banana split recipe entirely from scratch!

FAQ + Tricks For The Best Homemade Banana Split

Set Up A Banana Split Bar! If you’re serving banana splits for a crowd, or for kids, I recommend setting up a banana split dessert bar and letting everyone build their ultimate banana split with their favorite toppings. Set out the ice cream and toppings and let your guests do the rest! (You can cut the bananas into slices as a topping rather than split bananas, if you prefer, to make it easier.)

Try Chilling The Dish First. If you have time or you remember, try putting your ice cream dishes in the freezer for a few minutes to chill. It’ll help prevent the ice cream from melting as fast!

How do You Cut Bananas For Banana Splits? For a classic banana split, it works best to cut the banana lengthwise (the long way). Place the peeled banana on a cutting board and use a knife to cut sidewise, down the center, along the length of the banana. If your banana breaks, don’t worry! You can cut it into slices instead. (It’s easier to eat this way, too!)

Are Banana Splits Gluten-Free? This is a great recipe to serve a gluten-free crowd, because banana splits can easily be made gluten-free. The basic ingredients are all naturally gluten-free, but as always, if using store-bought items, double-check the labels to ensure they’re celiac safe. Especially check the ice cream and sprinkles!

Homemade Toppings To Try

Homemade Hot Fudge Sauce

Pineapple Topping (With Canned or Fresh Pineapple!)

Easy Strawberry Topping

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Leave a star rating below when you try our classic Banana Split recipe! We can’t wait to hear how it goes!

Classic Banana Split

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Emily Dixon, Sweets & Thank You
Total Time: 5 minutes
Yield: 1 banana split 1x
Diet: Gluten Free

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Description

This classic banana split recipe is the perfect dessert for a celebration! Feel free to mix and match your favorite ice cream flavors and toppings to make your own twist on this fun dessert.

Ingredients

1 medium banana*
1 scoop vanilla ice cream
1 scoop chocolate ice cream
1 scoop strawberry ice cream
2 Tablespoons pineapple topping (or caramel sauce)
2 Tablespoons chocolate sauce or hot fudge
2 Tablespoons strawberry topping
Whipped cream
Rainbow sprinkles
Chopped peanuts or wet walnuts
3 Maraschino cherries

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Instructions

Split The Banana. To start, split the banana lengthwise (the long way). I find this is easiest if I set the banana down on a cutting board and use a knife to cut sideways, rather than trying to hold it in my hands. Place the split banana into your ice cream dish or on a plate.
Scoop The Ice Cream. Next, add vanilla, chocolate, and strawberry scoops of ice cream on top of the split banana.
Add Sauces. Top the vanilla ice cream with pineapple topping, the chocolate ice cream with chocolate sauce or hot fudge, and the strawberry ice cream with strawberry topping.
Finish With Toppings. Add swirls of whipped cream, sprinkles, nuts, and maraschino cherries for garnish, or add your favorite toppings. (I like to add a swirl of whipped cream and a maraschino cherry on top of each scoop of ice cream for a classic look.)

Notes

Banana. Look for a ripe, yellow banana that’s firm and doesn’t have spots yet. It should be firm enough to hold its shape when sliced. (If your banana DOES break when slicing, just cut in into banana slices and add it as a topping, instead!)
Set Up A Banana Split Bar! If you’re serving banana splits for a crowd, or for kids, I recommend setting up a banana split bar and letting everyone build their ultimate banana split with their favorite toppings. Set out the ice cream and toppings and let your guests do the rest! (You can cut the bananas into slices as a topping rather than split bananas, if you prefer, to make it easier.)
More Toppings To Try. Feel free to swap in caramel sauce, raspberry sauce, peanut butter topping, etc. as desired. Sprinkle your banana split sundae with toffee bits, crushed candy bars, fresh fruit, cookie crumbs, and more. Or, experiment with different types of ice cream!
Gluten-Free. Banana splits are easily gluten-free, so long as your ice cream and sprinkles do not contain gluten. (Especially if you use our homemade toppings!)

Prep Time: 5 minutes
Category: Dessert
Method: No Cook
Cuisine: American

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Pineapple Ice Cream Topping

Emily — Mon, 27 May 2024 05:00:00 +0000

Let’s make homemade pineapple topping! Made from just 4 ingredients, this easy pineapple sauce is delicious on ice cream sundaes!

It’s turning into a bit of an ice cream summer here at Sweets & Thank You! We’ve been having fun with classic ice cream treats, like Classic Ice Cream Sundaes and Old-Fashioned Hot Fudge Sauce. We’ve got another fun treat to share later this week, but for now, let’s talk about our Homemade Pineapple Topping recipe!

These days, you won’t see it in ice cream shops as often as you might have a few decades ago, but pineapple ice cream topping has been around for ages. I thought it deserved a spot on the blog!

There is no shame in the store-bought game (I LOVE a good shortcut!), but this is one of those things that’s even more delicious when you have the time to make it from scratch. Many brands use mostly corn syrup, so I love that a homemade pineapple sauce recipe like this is made with pineapple as the main ingredient, with less sugar and more delightful pineapple flavor in every bite.

Best of all, you only need 4 ingredients to make it. Let’s dive in!

Simple Ingredients To Get Started

Smucker’s pineapple topping is a popular brand, but their ingredients list is: high fructose corn syrup, pineapple, corn syrup, citric acid, and yellow 5 food dye. Our homemade pineapple sauce is made from simpler ingredients, like:

Crushed Pineapple. I start with canned crushed pineapple. It has no added sugar and is already in a nice, fine texture that works well for spooning over ice cream.
Sugar. Our recipe uses less sugar than many recipes, but I find it’s still sweet enough.
Lemon Juice. A little lemon juice gives this sauce a bright flavor while still letting the pineapple shine through. I recommend fresh lemon juice when possible, for the best flavor!
Cornstarch. This helps thicken the sauce and gives it a glossier finish.

How To Make Pineapple Ice Cream Topping, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Combine. In a medium saucepan, combine crushed pineapple, sugar, lemon juice, and cornstarch. Stir to combine well.
Cook To Thicken. Stir over medium heat until the pineapple sauce comes to a simmer. Cook 8-10 minutes, or until the sauce has thickened and looks glossy. (Keep in mind it will thicken more as it cools!)
Cool. Remove the sauce from the heat and cool to room temperature. Transfer to a jar or airtight container and chill in the refrigerator.
Serve & Store. Enjoy on ice cream, angel food cake, pound cake, and more! Pineapple topping will keep in the refrigerator 1 week. (You can also freeze it up to 2 months!)

Yummy Ways To Use This Sauce

Now that you know how to make pineapple topping, let’s talk about how to use this delicious sauce!

Over Ice Cream! I love the way pineapple and vanilla pair together. Try this pineapple topping over a scoop of vanilla ice cream for a simple treat with a tropical twist.
For Ice Cream Sundaes. Or, use it to make a fruity ice cream sundae. Try adding toasted coconut and crushed macadamia nuts for some crunch!
Homemade Banana Splits. Always a classic! Pour this pineapple ice cream topping over a scoop of vanilla ice cream (along with our chocolate sauce on chocolate ice cream + strawberry topping on strawberry ice cream!)
Over Angel Food Cake or Pound Cake. Add a dollop of whipped cream and some pineapple topping to a slice of cake for an easy finish.
On Cheesecake. You can also top a cheesecake with this pineapple topping recipe! (Might be yummy with a coconut or lime cheesecake!)
In Crepes. It’s a delicious topping for crepes, especially with some whipped cream and fresh berries!
On Rice Pudding. Pineapple topping can be GREAT on rice pudding! Bonus points if you also add toasted coconut.

FAQ + Tricks For The Best Pineapple Topping

Can I Use Fresh Pineapple Instead?

Yes. If you’re using fresh pineapple, I recommend weighing out 2o ounces (about 3 heaping cups), then pulsing it in a food processor to break it up a bit before you get started.

If you want larger pieces, you can dice the pineapple, but you may need to add a little pineapple juice to help you get to that saucy texture we’re going for.

Variations To Try

Use Brown Sugar. For a flavor more like pineapple upside down cake, you can use brown sugar instead of white sugar. It’ll give the sauce a darker color, but adds a tasty warm note!
Add Orange Juice. Combine the bright flavors of pineapple and orange by adding 1/4 cup orange juice along with the other ingredients. It’s an extra dose of citrus!

More Ice Cream Toppings To Try

Homemade Hot Fudge Sauce

Easy Strawberry Topping

Easy Homemade Caramel Sauce

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Did you make this recipe?

Leave a star rating below when you try our homemade pineapple topping recipe! We can’t wait to hear how it goes!

Pineapple Ice Cream Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Emily Dixon, Sweets & Thank You
Total Time: 20 minutes
Yield: 2 cups sauce 1x
Diet: Gluten Free

Print Recipe

Description

Our easy homemade pineapple topping recipe adds a delicious tropical twist to your favorite ice cream, cakes & treats. Come for the simple ingredient list & stay for the flavor!

Ingredients

1 (20 ounce) can crushed pineapple (unsweetened)*
1/3 cup granulated sugar (67 grams)
1 Tablespoon fresh lemon juice
1 Tablespoon cornstarch (8 grams)

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Instructions

Combine. In a medium saucepan, combine crushed pineapple, sugar, lemon juice, and cornstarch. Stir to combine well.
Cook To Thicken. Stir over medium heat until the pineapple sauce comes to a simmer. Cook 8-10 minutes, or until the sauce has thickened and looks glossy. (Keep in mind it will thicken more as it cools!)
Cool. Remove the sauce from the heat and cool to room temperature. Transfer to a jar or airtight container and chill in the refrigerator.
Serve & Store. Enjoy on ice cream, angel food cake, pound cake, and more! Pineapple topping will keep in the refrigerator 1 week. (You can also freeze it up to 2 months!)

Notes

Use Fresh Pineapple. If you prefer to use fresh pineapple. I recommend weighing out 20 ounces (about 3 heaping cups), then pulsing it a bit in a food processor to break it up. If you prefer larger pieces, you can absolutely dice the pineapple, you’ll just need to add some pineapple juice to the pan to help make the sauce.
Serving Ideas. Enjoy this topping on ice cream, sundaes, banana splits, pound cake, angel food cake, crepes, cheesecake, rice pudding, and more! We love to make pineapple sundaes with vanilla or coconut ice cream, pineapple sauce, toasted coconut and macadamia nuts!

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Sauce
Method: Stovetop
Cuisine: American

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