Peaches are my absolute favorite summer fruit, hands down.
I think its because of the deep nostalgia tied to it. From my grandmother’s peach cobblers to the peach ice cream I ordered every summer from my family’s favorite ice cream parlor, peaches remind me of such an innocent and loving time in my life.
When late summer hits, beautiful peaches flood my farmers markets, and I can’t resist picking up as many as possible. I throw them in everything from pies and crisps to cakes and of course ice cream.
I mentioned before that peach ice cream was my menu item of choice at my neighborhood ice cream parlor. I was such a regular that the employees already knew what I, a small child, was going to order. The peaches were just so fresh, sweet and perfectly ripe when swirled through a creamy smooth vanilla custard. I could not get enough. After seeing this Fresh Peach Ice Cream recipe from BHG, these fond memories flooded my mind, and I couldn’t get rid of them until I made it!
I added in some raspberries because I have become obsessed with peach and raspberry flavor, aka peach melba, combinations lately. I simply made the following additions to the already perfect recipe:
- I added 1 tablespoon of granulated sugar to a quart of raspberries (you can revise the amount depending on how sweet your berries are) along with a tablespoon of lime juice and allowed the syrup to develop.
- I mashed half of the berries and left the rest whole.
- Once I finished churning the peach ice cream, I alternately layered berries in the ice cream container before storing it in the freezer.
That’s it! It was super simple to add some additional fruit flavor to such a classic ice cream recipe. And the delicious flavors of this treat were the perfect trip down memory lane.
Hello, hello! Glad to be back here bringing Delish Dish my favorite Friday Finds! Every time I tell someone what I do at BHG, I joke that I get to look at pretty pictures of food all day. And then I realize I’m not joking at all! Every week the blogosphere amazes me with their creativity. So in honor of National Ice Cream Day tomorrow (yes it is a real thing), I found some super creative ice cream sandwich treats for you to try!
I admit, I can do a lot of damage to a box of chocolate ice cream sandwiches. But can we quick talk about how The Girl Who Ate Everything managed to make them even better in her Ice Cream Sandwich Cake? Holy buckets.
If you’re a regular reader, you know how much I love pie. And when I saw these Blueberry Pie Ice Cream Sandwiches from The Kitchen McCabe I immediately started singing “My Favorite Things” from Sound of Music. You mean you don’t know the verse about Blueberry Pie Ice Cream Sandwiches? That’s just me? Okay, fine.
Since I was taught to eat more than my fair share of cookie dough, when I saw that Mel’s Kitchen Cafe whipped up some Chocolate Chip Cookie Dough Ice Cream Sandwiches I freaked out. You heard that right, the cookie part of the sandwich is egg-free cookie dough!
Have a great time celebrating National Ice Cream Day! Let me know what you’re enjoying in the comments.
Social Media Editorial Assistant
Did you know that summer doesn’t officially start until tomorrow? I don’t know about you guys, but it seems like summer has been here for a while! To celebrate the official start to summer on June 21, I thought I’d share with you some of my favorite ice cream treats I’ve been finding. You’ll be sure to cool off with these yummy desserts!
Who doesn’t love a summertime bonfire? Heather’s French Press combines our favorite s’more bonfire flavors in her Toasted Marshmallow Ice Cream with Fudge and Graham Swirls. I cannot wait to try this one!
I hope you enjoy these cool treats as much as I did! Happy summer, Delish Dish!
Social Media Editorial Assistant
I’m going to come right out and say it. Packing a lunch is something that stumps me every week. Most mornings, I barely get out the door with my coffee – let alone a lunch for the day. And while I love, love restaurant lunches, there are times when I really just want a homemade sandwich. So, this week I’ve set my sights on make-at-home lunches that are anything but boring. These gorgeous recipes are too pretty not to make for lunch, dinner, or any time you feel like a homemade meal.
Think beyond PB and J with this delicious sandwich from Eat it Kansas City. Her Fontina Grilled Cheese with Cantaloupe and Crushed Pistachio looks like a sweet and salty masterpiece with layers of gooey cheese, crunchy nuts, and juicy melon. Did I mention the melty, cheesy goodness?
Instead of topping their salad with a vinegary dressing, Happyolks are pickling the veggies themselves! Their recipe for Quick Pickled Vegetables over Herb-y Black Lentils looks amazing. Talk about an explosion of flavors and textures. Better yet, the pickled veggies also make for a great Bloody Mary!
The Chef’s Wife is proving not all great lunches need to be served between two slices of bread. Her Smoky Carrot Hummus is a vibrant way to welcome spring. The enticing combo of sweet carrots and smoky coriander sounds amazing on everything from crackers to veggies.
I love a good Bahn Mi, a traditional Vietnamese sandwich layered on crusty baguette with meat, cilantro, and pickled carrots. The Smokey Sweet Potato Bahn Mi from Earthy Feast has it all – creamy sweet potatoes, spicy jalapeño, tangy carrots, and a saucy miso mayo. Perfection.
Let’s end with something sweet shall we. Something sweet and spicy. 10th Kitchen has whipped up the most decadent Meyer Lemon and Candied Jalapeno Ice Cream. Sweet, tart Meyer Lemon and fiery candied jalapenos should hang out together more often in my book. A stunning dessert.
I hope these simply gorgeous dishes inspire you to think outside the lunch box.
Sarah Martens, Associate Digital Food Editor
Okay, I’ll admit it. One of my absolute favorite parts about working at Better Homes and Gardens is looking at mouth-watering recipes throughout the day. All of my searching through dishes on BHG.com and food blogs results in some delicious discoveries which is why I’m excited to share our new Friday Finds series with you! I’ll be sharing some of my favorite foodie inspiration from our BHG Insiders, a group of bloggers that we connect with for projects. With things heating up around the country, I had ice cream on my mind this week:
Grilled Peaches with Vanilla Bean Ice Cream and Salted Caramel Sauce? Yes, please! This dish from Ciera Design looks like the ideal end to a backyard barbecue.
I love out-of-the-ordinary ice cream flavors and this Roasted Raspberry Frozen Yogurt from Brooklyn Supper certainly does the trick by bringing the flavors of roasted fruit, balsamic vinegar and maple syrup together.
Bloggers, would you like to work with us and have a chance to be featured in our upcoming Friday Finds? Apply to be a BHG Insider here!
- Kenzie Kramer, Social Media Editorial Assistant
Hi guys! It’s Jennifer here again, hope you all had a wonderful 4th last week!
I spent the day out in the sun playing some beach volleyball and headed over to a friends BBQ in the evening. I made a festive berry crisp dessert to celebrate the occasion. I found this easy recipe with just blueberries but decided to incorporate some raspberries into the mix too. Berries at the farmers market have been so pretty lately – peak of the season I suppose! I’m no pastry chef but I have a feeling you could use any type of fruit as long as you incorporate the same yield.
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
3 cups fresh blueberries
3 cups of raspberries
1/4 cup lemon juice
1 cup packed brown sugar
3/4 cup all-purpose flour
3/4 cup quick-cooking rolled oats
1 1/4 teaspoons ground cinnamon
1/2 cup cold butter
Vanilla ice cream, for serving
1. Preheat oven to 375º F.
2. In a large bowl, stir together the 3 tablespoons flour and the granulated sugar. Add blueberries, raspberries and lemon juice and gently combine. Spread berry mixture evenly in an ungreased 3-quart rectangular baking dish. Set aside.
3. For topping, in a medium bowl, combine brown sugar, the 3/4 cup flour, the oats, and cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over berry mixture. (If you don’t have a pastry blender you can use two knives or your hands, but try to keep your hands cool!)
4. Bake, uncovered, about 30 minutes or until topping is golden brown and edges are bubbly. Cool on a wire rack about 45 minutes. Serve warm with vanilla ice cream.
I love the combination of warm and cold desserts – what did you have for your 4th?
Jennifer Chong is a designer and photographer with a big heart (and stomach) for all things food! She is also the author of a lifestyle blog focused on travel, food and design – blog.jchongstudio.com. When she isn’t working, she can be found playing beach volleyball, continent hopping (four so far!) or searching for some delightful treats to devour! You can also follow Jennifer on Facebook, Twitter, Instagram and Pinterest for more!