Summer is synonymous with ice cream, point blank. I can’t think of any dessert I dream of more during this time of year than ice cream. Recently, I started cutting down on dairy because I have a slight intolerance to it (this probably got worse during all the testing of my cookbook coming out in just two months). My new frozen treats of choice include coconut milk based ice cream and sorbet.
Gosh I LOVE sorbet, absolutely love it! It is always so impressive to me how a dessert can maintain all the creamy consistency and flavor of traditional ice cream without the dairy addition. It is much lighter (which I love), refreshing, insanely satisfying and incredibly delicious. I also love that the main flavor is much more pronounced without having to compete with the addition of cream.
When I saw the Raspberry Sorbet Trio on BHG.com, I knew I just had to try it. I also knew it would be a fun recipe to use in a classic float. There were only 4 ingredients in the entire recipe. Score! Because I was shaving so much time off of my workload, I decided to put in the extra effort of creating two additional flavors, Mango and Peach, for a fun twist on my final float creation.
I simply made the following additions to the recipe:
- The raspberry sorbet remained the same.
- For the mango recipe, I simply replaced the frozen raspberries with frozen mango cubes and adjusted (lowered it since my mango was quite sweet) the sugar based on the sweetness of the mango. I didn’t sieve the final blended mixture.
- For the peach recipe, I replaced the frozen raspberries with frozen peach slices and adjusted the sugar based on the sweetness of the peaches. I also didn’t sieve the mixture for this one either.
- Lastly I scooped one of each flavored sorbet into wine glasses and drowned them in ginger-ale to create a classic summer float.
I seriously adored these floats. Each flavor of sorbet shined on its own but also worked perfectly together as a compliment in the final drink. The best parts were knowing how easy it was to create the sorbets and how light the final product was. I plan on enjoying these all summer.
The official start of summer is just a week away but it is definitely feeling a lot like summer in Chicago already. When the weather warms up, I love to keep it much more low-key in the kitchen. That means you will not find me making elaborate cheesecakes and braised meats but instead I love to grill outdoors and make frozen icebox desserts, like this Frozen Peanut Butter Pie.
I found the original recipe for the Frozen Peanut Butter Pie lurking on BHG.com just begging to be made. It stared at me with big beautiful eyes and totally stole my heart. I happen to adore peanut butter. Peanuts are really the only nut (not really a nut but ok) that I can eat since I have a tree nut allergy. Because of that, I have made peanut butter my best friend ever. I decided that the simplicity of this recipe was just what I wanted when the weather hit 88 degrees this week.
The pie couldn’t have been easier to make. Who knew that melted peanut butter and stiff whipped cream whisked together could create the perfect texture ice box pie? And if you add in chopped peanut butter cups, the end result is even more magical!
I actually made no changes to this recipe. I didn’t think it was necessary. However, I added a nice drizzle of chocolate ganache (1 cup of semi-sweet chocolate chips and a couple tablespoons of heavy cream microwaved and stirred until smooth) over each slice to add a bit more chocolate flavor, and I think it truly worked. It made this pie taste like a frozen version of a peanut butter cup. Who wouldn’t want that?
If you have any barbeques or summer parties coming up, this is the perfect treat that will truly make a statement with less effort than a baked treat.
June is a big celebration month for me. In one week, I will be celebrating my 34th birthday (I know I’m surprising you because I look like I’m barely 21). I am so used to celebrating with the standard cake and candles that it literally bores me now.
This year, I didn’t feel like ordering a cake or even baking my own. I want a relaxed celebration that doesn’t require me to work a ton so I can spend time with the people I love. That’s where these fun Banana Split Pops come in.
I ran into these Dark Chocolate Banana Nut Pops on BHG.com that screamed for a fun makeover. They looked so sensational and so simple to make. I would serve these all summer long at my low key soirees. But I knew a festive twist would be just awesome for an easy birthday treat that won’t pack on the calories.
I immediately thought of adding a banana split element to these. A banana split is still the most exciting ice cream vehicle you can find. Topped with chocolate sauce, sprinkles and cherries, this became just the birthday treat I was looking for.
I made the following small changes to get the celebratory feel I wanted for these banana split pops:
- Instead of adding nuts to these pops, I replaced them with rainbow sprinkles. You can also use a combination of both.
- I topped each banana pop with a maraschino cherry and that’s all folks!
I must say that I had as much fun making these as I did eating them. If this treat is any indication of what my 34th year has in store, I can guarantee fun times are on the way!
Hi all, Lisa here, associate editor with BHG special food publications. Ask anyone in my family and they’ll all tell you, when I was little I always went for rainbow sherbet over any ice cream flavors. The bright colors drew me in, and the refreshing fruity flavors kept me coming back. That’s why when I saw the Layered Sherbet Cake from Cakes! magazine, I knew I had to make it for my birthday this past weekend.
As if the idea of this cake couldn’t be better, it’s an all in one dessert; cake, sherbet, and cream cheese frosting. You don’t have to mess with scooping hard ice cream when it’s already included in the cake you’re slicing. Feel free to make the cake your own by mixing up sherbet flavors. When I went shopping, the grocery store was out of lime sherbet. No problem! I added another layer of orange sherbet since it’s my favorite flavor.
I chose the yellow cake option, and after I baked the cake, the assembly was actually pretty easy. I didn’t want to go out and buy 8-inch cake pans, so I used my 9-inch pans and a spring form pan to put the cake together. It worked, but I will say my layers were all thinner so my overall cake wasn’t stacked quite as high as an 8-inch would have been. Layering couldn’t have been easier. I cut the two round cakes in half horizontally and alternated layers from cake to sherbet ending in cake. After freezing for 3 hours, the cake was solid and ready to be iced.
I didn’t have a big party, but this was the perfect cake for a small get together with some friends and family. Combining the sherbet and cake was just as tasty as I hoped it would be! Making this layered cake is definitely going to be my new birthday tradition.
Some tips to success with this cake:
- When cutting the cakes in half, try to keep your knife as straight as possible.
- When assembling, you do want to work quickly. The sherbet melts fast since it’s already softened. I placed a cookie sheet under my spring form pan to catch some of the melt.
- After I had frozen my assembled layers, the sherbet stuck to the sides of my spring form pan. To avoid tearing the cake, run a knife around the edges to make sure the sherbet detaches easily.
- I’m not a huge fan of sprinkles, so I didn’t include any. But, this cake can be made for any occasion, so add any color of decorative candies or sprinkles.
- I had about a cup of extra cream cheese frosting, but it’s great over fresh fruit like strawberries, so don’t throw it away!
Get the recipe here!