The post and recipe for Nutella pumpkin bread was first published in November 2011. It was updated with new photos and information in September 2026.

When pumpkin season finally rolls around, I am ready for it! Fall is my favorite time of year, and I love everything that comes with it. Cool mornings with a cup of coffee and plenty of pumpkin baking are at the top of my list.

I make this chocolate chip pumpkin bread every year, but this time I decided to switch things up a little. I swapped the chocolate chips for Nutella and swirled it into the moist pumpkin bread. Let me just say, pumpkin and Nutella are a pretty amazing combo!

The bread is soft and full of warm spices, but the best part is the hazelnut spread swirled through the middle and on top. It looks fancy, but it's actually easy to do. Plus, you get chocolate in every bite.

And if you want the ultimate fall breakfast, warm up a slice and enjoy it with a salted caramel pumpkin latte. Now that's my kind of morning!

Main Ingredients Needed

Here is everything you need to make this gorgeous Nutella swirled pumpkin bread. Scroll down to the recipe card to see the exact amounts.

• Granulated Sugar and Brown Sugar: Using both gives the bread a richer flavor and just the right amount of sweetness.
• Vegetable Oil: Keeps the crumb soft and moist. Any neutral-flavored oil will work.
• Large Eggs: Help bind everything together and add structure and richness.
• Pumpkin Puree: Adds moisture and gives the bread its pretty orange color. Use pure pumpkin puree, not pumpkin pie filling with added sugars.
• Baking Soda and Baking Powder: Help the bread rise as it bakes.
• Vanilla Extract and Cinnamon: Add those cozy fall flavors we all love. You can also swap the cinnamon for pumpkin pie spice if you prefer.
• All-Purpose Flour: Gives the bread structure. For the best results, spoon the flour into your measuring cup and level it off or use a kitchen scale.
• Milk: Keeps the batter light and tender. Honestly, any dairy will work.
• Nutella: The star of the recipe! Warm it in the microwave for about 15 seconds to make it easier to swirl through the batter.

How To Make Nutella Pumpkin Bread

Making this swirled pumpkin bread is actually quite easy. Plus, your kitchen will smell amazing while it bakes!

1. Make the batter. Whisk the sugars and oil in a large mixing bowl. Add the eggs, pumpkin, and vanilla and mix until smooth. Stir in the dry ingredients and milk just until combined. Don't overmix!
2. Add the Nutella. Spoon half the batter into a prepared loaf pan. Warm the Nutella in the microwave for 10-15 seconds, then spoon half of it over the batter. Use a butter knife to gently swirl a few times. Add the remaining batter, then repeat with the rest of the chocolate. Give it a few swirls to create the pretty marbled top.
3. Bake. Place the pan in a preheated oven and bake until a toothpick inserted in the center comes out with a few crumbs.
4. Cool before serving. Let the bread cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely. Once cool, cover tightly with plastic wrap.

Bread Variations

• Add chocolate chips. Stir in ½ cup mini chocolate chips before baking.
• Try cookie butter. Swap the Nutella for Biscoff cookie butter for a warm, spiced flavor.
• Add chopped hazelnuts. Stir in ½ cup chopped hazelnuts for a little crunch.
• Make muffins. Divide the pumpkin batter into a lined muffin tin and swirl in Nutella before baking. Bake at 350°F for 18-22 minutes.

Storing and Freezing

On the Counter: Wrap the cooled bread tightly in plastic wrap and keep it at room temperature for 4-5 days. It actually gets better after sitting overnight, so making it a day ahead is a great idea!

In the Refrigerator: Keep it tightly wrapped in the fridge for up to a week. Let it come to room temperature before serving for the best texture.

In the Freezer: Wrap the whole loaf or individual slices in layers of plastic wrap, then place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave for a few seconds when you're ready for a slice.

More Quick Bread Recipes

• Chocolate Pumpkin Bread
• Apple Cider Bread
• Pumpkin Spice Latte Bread
• Pumpkin Pecan Bread
• Apple Butter Bread

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Recipe

Nutella Pumpkin Bread

Yield: 1 loaf - 12 slices per loaf

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour 15 minutes

This Nutella Pumpkin Bread is soft, moist, and full of warm fall spices with a swirl of Nutella baked in the middle and on top. It looks fancy, but it's actually one of the easiest fall quick bread recipes you will make.

5.0 Stars (1 Review)

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Ingredients

• ½ cup granulated sugar
• ½ cup packed light brown sugar
• ½ cup canola oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pure pumpkin puree
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon cinnamon
• ½ teaspoon table salt
• 1 ¾ cups all purpose flour (210g)
• ¼ cup milk
• ½ cup Nutella spread, warmed slightly

Instructions

1. Preheat the oven to 350°F. Spray a 9x5 loaf pan with nonstick baking spray.
2. In a bowl, mix the sugars and oil. Add the eggs, vanilla, and pumpkin and mix again.
3. Stir in baking soda, baking powder, cinnamon, and salt. Alternately add the flour and milk until combined.
4. Spoon half the batter into the prepared pan. Drop half of the Nutella by spoonfuls across the top of the batter. Swirl slightly. Top with the other half of batter, then drop the rest of the Nutella on top and swirl again gently..
5. Bake for 55-60 minutes. Cover with foil if the top is getting too brown near the end. Cool in the pan for 15 minutes, and then remove to a wire rack to cool completely.

Notes

• Be gentle with the Nutella. A few gentle passes with a butter knife are all you need. Too much swirling will blend the spread into the batter instead of leaving chocolate ribbons.

• Cover with foil if needed. If the top starts getting too brown before the center is done, loosely cover the whole loaf with foil for the rest of the baking time.
• Let it sit overnight. If you can wait, wrap the cooled bread and let it sit overnight before slicing. The texture gets even softer, and the flavors have time to come together. It's worth the wait!
• Use a serrated knife. A sharp serrated knife makes it easier to cut clean slices without squishing the soft bread.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 385Total Fat: 15gSaturated Fat: 4gUnsaturated Fat: 11gCholesterol: 32mgSodium: 270mgCarbohydrates: 57gFiber: 2gSugar: 27gProtein: 6g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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We've had a heat advisory in Florida for six days straight this month. Going outside feels like walking into an oven, and I'm so over the humid summer heat. At least there are ice cream tacos and popsicles in my freezer to enjoy every afternoon.

Lately I have been buying cookies-and-cream Yasso bars. They are really good, but a box of 4 costs around $6. That's $1.50 each! This adds up quickly, especially when we eat them so fast. So I decided to make a homemade version!

I started with Greek yogurt and a splash of milk, then whisked in a sugar-free pudding mix until it was thick and creamy. Adding Cool Whip and crushed Oreos gave it a light, fluffy texture with a cookie flavor. I spent around $16 and made 24 popsicles, which comes out to about $0.67 each. Totally worth it for all those yogurt popsicles in the freezer!

What are Yasso Bars?

Yasso bars are frozen Greek yogurt dessert bars available in a variety of flavors. They are a lower-calorie alternative to ice cream.

Key Ingredients

Here are the ingredients you will need to make this Oreo popsicle recipe. Scroll down to the printable recipe card for the exact amounts and full directions.

• Plain Greek Yogurt: Full-fat gives you the creamiest texture, but low-fat is a great lighter option that is still delicious. Choose a yogurt that you like the taste of.
• Milk: I like to use 2% Fairlife milk for the higher protein content. Regular milk works perfectly fine too.
• Salt and Vanilla Extract: Adds flavor.
• Zero Sugar Instant Pudding: This sweetens the yogurt and makes it creamy. Make sure you buy the instant pudding, and not the cook & serve kind. I really like the white chocolate with the cookie chunks.
• Cool Whip: Adds a light, fluffy texture to the mixture and, I think, makes these homemade popsicles taste like the Yasso bars. Homemade whipped cream is another option.
• Oreos: I choose Oreo Thins because they are smaller and have less sugar than regular Oreo cookies.

How To Make Cookies and Cream Popsicles

You are going to love how easy these are to put together. Whisk a few ingredients together, spoon into molds, then pop in the freezer. The hardest part is waiting for them to freeze solid.

1. Make the creamy base. Whisk the yogurt, milk, and pudding mix in a large bowl until smooth and thick.
2. Fold in the Cool Whip. Gently stir the whipped topping into the yogurt mixture.
3. Add the Oreo chunks. Use a cutting board and knife to chop the cookies into small pieces. Gently fold most of the cookies into the mixture.
4. Fill the molds. Spoon the mixture evenly into each mold, then tap a few times. Sprinkle with a few crumbs, then push a popsicle stick into each one. Freeze overnight or until fully frozen.

Storing and Freezing

Run the outside of the mold under warm water for just a few seconds to loosen the popsicles before pushing them out. Do not hold it under very long, or the pops will start to melt.

Wrap each popsicle in plastic wrap or parchment paper, then store in a freezer bag. They will keep for up to 2 months, although they never last that long around here.

FAQs

More Frozen Treats

• Dole Whip Popsicles
• Blueberry Banana Frozen Yogurt
• Peanut Butter Banana Popsicles
• Oreo Milkshake
• Caramel Coffee Pudding Pops

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Recipe

Cookies and Cream Yogurt Popsicles

Yield: 8 popsicles

Prep Time: 10 minutes

Total Time: 10 minutes

These creamy Cookies and Cream Popsicles are a delicious copycat of Yasso bars. Made with Greek yogurt and Oreo Thins, they are cool, refreshing, and more affordable than the store-bought ones!

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Ingredients

• 1 ½ cups low fat plain Greek yogurt
• ½ cup 2% Fairlife milk
• 2 teaspoons vanilla extract
• pinch of salt
• 1 box Zero Sugar Instant White Chocolate Jello Pudding Mix
• 1 cup thawed Cool Whip
• 8 Oreo Thins, chopped and divided

Instructions

1. Whisk the yogurt, milk, vanilla, and salt in a large bowl. Sprinkle in the instant pudding mix and whisk again until dissolved. The mixture will be thick.
2. Gently fold in the Cool Whip and 8 of the chopped cookies.
3. Spoon the mixture evenly into a mold that makes 8 popsicles. Gently tap the mold on the counter a few times to help the mixture settle and release air bubbles.
4. Top the mixture with the remaining cookie crumbs. Press it into the yogurt. Add a popsicle stick to each one, then cover and freeze overnight.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 9gSaturated Fat: 4gUnsaturated Fat: 5gCholesterol: 6mgSodium: 143mgCarbohydrates: 29gFiber: 1gSugar: 20gProtein: 7g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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One of my all-time favorite desserts is a hot fudge brownie sundae. There is just something about brownies and ice cream topped with hot fudge that is incredible. So, this summer I set out to turn that into an ice cream flavor.

I used the same base as my chocolate peanut butter ice cream because it is so rich and creamy. My recipe does not have eggs, and there is no cooking, so it is so easy to make. All you do is whisk everything together, then let your machine do the hard work.

To get that sundae flavor, I added brownie chunks and hot fudge throughout the container. If you love Ben and Jerry's Chocolate Fudge Brownie, this one is going to be your new favorite!

When I made this ice cream, I didn't have time to bake brownies. So, I bought pre-baked brownies from Walmart, and honestly, they were the perfect texture and saved me time. If you have time, bake these chocolate chip brownies instead. Just underbake them slightly and let them cool before adding them to layers.

Key Ingredients

Here is everything you will need to make this homemade chocolate brownie ice cream recipe. Scroll down to the printable recipe card for the exact amounts and instructions.

• Whole Milk and Heavy Cream: The combination of both is what makes this ice cream so creamy. You can use a lower-fat milk, but the frozen dessert will be icier and lose that ultra-smooth texture.
• Granulated Sugar: Sweetens the base and helps keep the ice cream from freezing too hard. If you reduce the amount, it will be much harder to scoop.
• Cocoa Powder: Dutch-process cocoa powder gives the base a rich chocolatey flavor. For an even deeper color, add 1-2 tablespoons of black cocoa powder.
• Vanilla and Salt: A little bit of both balances the chocolate.
• Brownies: Any type of brownie will work in this recipe. Feel free to make your favorite brownie or buy some at the store. Look for brownies that are dense and fudgy. Cakey brownies can get a little dry when frozen.
• Hot Fudge: Use your favorite store-bought or homemade fudge sauce. Make sure it is room temperature so it doesn't melt the ice cream as you layer it.

How To Make Chocolate Brownie Ice Cream

Honestly, the hardest part of this whole recipe is waiting for the ice cream to freeze solid before digging in. The machine does everything else for you.

1. Make the base. Whisk the whole milk, cream, cocoa powder, sugar, vanilla, and salt in a large mixing bowl. Keep whisking until everything comes together. Refrigerate for an hour.
2. Prep the brownies and fudge. Cut the brownies into small chunks and place on a plate in the freezer. Cold brownie chunks will not melt the ice cream when you add them. Make sure the hot fudge is at room temperature.
3. Churn the chocolate milk. Whisk the base again, then pour it into the machine container. Churn until it reaches a soft-serve consistency.
4. Layer the ice cream. Spoon a third of the ice cream into a freezer-safe container or metal loaf pan. Drop hot fudge over the top, then add brownie pieces. Repeat 2 more times.
5. Freeze overnight. Press a piece of plastic wrap or parchment directly onto the surface of the ice cream before putting the lid on. This prevents ice crystals from forming on top. Freeze for at least 4 to 6 hours or overnight.

Storing Recommendations

Store the chocolate ice cream in a tightly sealed container for up to 2 months. Keep parchment or plastic wrap pressed directly onto the surface to prevent ice crystals from forming.

FAQs

More Homemade Ice Cream Recipes

• Cookies and Cream Ice Cream
• Cherry Vanilla Ice Cream
• Blackberry Fudge Swirl Ice Cream
• Coffee Ice Cream
• Strawberry Ice Cream

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Recipe

Chocolate Fudge Brownie Ice Cream

Yield: 1 ½ quarts

Prep Time: 15 minutes

Additional Time: 30 minutes

Total Time: 45 minutes

This homemade Chocolate Fudge Brownie Ice Cream has hot fudge ribbons and chewy brownie chunks in every single scoop. Rich, creamy, and no eggs or cooking required. The chocolate lovers in your life are going to love this dessert!

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Ingredients

• 1 ½ cups whole milk
• 2 cups heavy whipping cream
• ¾ cup granulated sugar
• ⅔ cup cocoa powder
• 1 teaspoon vanilla extract
• ½ teaspoon table salt
• 1 ½ cups fudge brownie chunks (½" pieces)
• ¾ cup hot fudge, room temperature

Instructions

1. Whisk the milk, cream, sugar, cocoa, vanilla, and salt in a large mixing bowl until dissolved. It will take a few minutes for the cocoa powder to fully mix in. Cover and refrigerate for 1 hour.
2. Place the brownie chunks in the freezer to get cold, and remove the hot fudge from the fridge if needed.
3. Whisk the mixture again, then pour into the ice cream machine container and churn until thickened. Depending on your machine, it could be 30-45 minutes. Add ½ of the brownie chunks during the last 5 minutes.
4. Spoon ⅓ of the ice cream into a chilled container or loaf pan. Drop ¼ cup of the hot fudge in random spots and sprinkle with ⅓ of the remaining brownie chunks. Repeat the layers two more times.
5. Press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream, then cover tightly and freeze for 6-8 hours or overnight.

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Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 28gSaturated Fat: 13gUnsaturated Fat: 15gCholesterol: 74mgSodium: 277mgCarbohydrates: 52gFiber: 3gSugar: 24gProtein: 8g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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I love making homemade fruit butters and sauces with fresh seasonal produce, and peach season is one of my favorites. Making a peach crumble pie and a peach dump cake is usually my first task. Then I cook the rest into a thick, silky spread.

Most peach butters use white sugar so the color stays lighter, but I prefer to use brown sugar instead. It gives this peach butter a deeper, richer caramel flavor and creates such a rich, dark amber color that is so pretty in jars.

We enjoyed this homemade peach butter on biscuits, toast, and even in a fun summer latte. And it makes the most beautiful homemade gift too! A jar tied with a ribbon and a tag is one of my favorite gifts for friends and neighbors in peach season.

What is Peach Butter?

Peach butter is a thick, silky fruit spread made by cooking fresh peaches down until they become a rich, concentrated puree. Contrary to the name, it does not contain any butter! The name comes from the smooth, buttery texture of the finished spread.

Key Ingredients

All you need are a few simple ingredients and some fresh fruit to make this easy peach butter recipe. Scroll down to the recipe card for the exact amounts and instructions.

• Peaches: Use ripe fruit for the best flavor and color. Smaller to medium-sized peaches have more moisture and flavor than the larger ones. Frozen peaches that are thawed and drained work great when fresh ones are not in season.
• Granulated Sugar: Helps to draw out the natural juices and sweeten the fruit as it cooks.
• Lemon Juice: Brightens the peach flavor and balances the sweetness. The acidic liquid also helps to activate the natural pectin in fruit.
• Light Brown Sugar: Gives the spread a deep flavor and dark color. You can use dark brown sugar if you want an even more intense caramel flavor.
• Spices: A mixture of cinnamon, nutmeg, and cloves adds a warm, cozy flavor that pairs well with the peach puree and brown sugar. Feel free to use different spice blends.
• Vanilla Extract: Adds a rich, warm flavor to the finished product.

How To Make Peach Butter

Making peach butter on the stovetop is very easy. It is the quickest method, but also requires the most attention.

1. Cook the peaches. Pit and chop the fresh fruit, then place them in a large pot with the lemon juice and white sugar. No need to peel them since they get blended later. Cook over medium heat, stirring occasionally, until the peaches are soft.
2. Blend until smooth. Remove the pot from the heat and cool for 5 minutes. Use a metal immersion blender or food mill to puree the cooked fruit. A regular blender works too; just be careful with the hot liquid.
3. Add the brown sugar and spices. Stir in the brown sugar, spices, and salt, then return to the pot to the heat. Simmer uncovered for 25-30 minutes, stirring frequently, until the mixture thickens and turns a dark color.
4. Stir in the vanilla. Remove from the heat and stir in the vanilla extract. Let it cool to room temperature, then transfer the peach mixture to jars or airtight containers and refrigerate.

Best Ways To Use Homemade Peach Butter

• Spread it on toast, biscuits, English muffins, or vanilla scones.
• Stir it into oatmeal, yogurt, or cottage cheese.
• Add bowls of it to a charcuterie board or cheese plate, then dip crackers or pretzels into it.
• Swirl it into cheesecakes, coffee cakes, or muffin batters.
• Use it on cinnamon sugar waffles, pancakes, or French toast.
• Use it in sandwiches with peanut butter.

Storage Recommendations

In the Refrigerator: Let the peach butter cool completely, then spoon into small glass jars or an airtight container. Store in the fridge for up to 3-4 weeks.

In the Freezer: Spoon it into freezer bags or containers and freeze for 6-8 months. Thaw overnight in the refrigerator before using.

FAQs

More Homemade Butters and Fruit Preserves

• Apple Butter
• Pumpkin Butter
• Strawberry Chia Jam
• Cherry Preserves
• Seedless Blackberry Preserves
• Lemon Curd

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Recipe

Peach Butter

Yield: 1 ½ cups

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

This homemade peach butter is thick, silky smooth, and has a deep, rich caramel flavor from fresh summer peaches and brown sugar. Spread it on warm biscuits, stir it into oatmeal, or spoon it over vanilla ice cream.

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Ingredients

• 1 ½ pounds pitted and diced peaches (3 large)
• 2 tablespoons lemon juice
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• pinch of salt
• 1 teaspoon vanilla extract

Instructions

1. Place the diced peaches, lemon juice, and granulated sugar in a large pot over medium-high heat. Once it comes to a boil, reduce the heat and simmer for 5-10 minutes or until the fruit is soft.
2. Remove the pot from the heat and cool for 5 minutes. Use a metal immersion blender to puree the cooked fruit.
3. Stir in the brown sugar, spices, and salt. Simmer uncovered for 20-30 minutes, until thickened. Stir often and be careful of hot splatters.
4. Remove from the heat and stir in the vanilla. Let cool completely, then stir into jars and refrigerate.

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Nutrition Information:

Yield: 12 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 216Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 7mgCarbohydrates: 54gFiber: 2gSugar: 51gProtein: 1g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post for Chubby Hubby Ice Cream Pie was first published in July 2018. The post was updated and republished in July 2026.

Okay, fun fact. I did not like ice cream when I was a kid. Apparently, ice cream was too cold for me, but I would eat Jell-O pudding pops at my grandpa's house. Make that make sense!

Good thing I grew out of that phase! Ice cream is basically a food group here in Florida, and this Chubby Hubby ice cream pie is one of my favorites.

Have you ever had Ben and Jerry's Chubby Hubby Ice Cream? I've heard it's amazing, but I can never find it in our local grocery stores. I thought maybe it had been sent to the flavor graveyard, but apparently it's still sold in some regions.

Since I cannot try the original, I decided to make my own version at home. I turned it into a frozen pie with a pretzel crust. Malt powder gives it that classic Chubby Hubby taste.

Chocolate-covered pretzels, hot fudge swirls, and peanut butter ribbons make every slice taste like the elusive pint I can never find. In fact, my version turned out so good that I have stopped looking for the Ben & Jerry's version.

What is Chubby Hubby Ice Cream?

Chubby Hubby is one of Ben & Jerry's best flavors. It actually started as a joke between co-workers. Then became a reality after everyone loved the idea, and it has been a staple ever since.

The vanilla malt ice cream has chocolate-covered pretzels and swirls of fudge and peanut butter throughout. Basically, all the good stuff in one container!

Ingredients Needed

This easy ice cream chubby pie comes together easily with just a few ingredients. Scroll down to the recipe card to see the exact amounts and full instructions.

• Pretzel Pie Crust: Crushed pretzels, sugar, and melted butter make the best pie crust. Check out this full recipe for the pretzel pie crust for all the tips and details.
• Heavy Whipping Cream: To get the best soft peaks, use a full-fat heavy cream.
• Malted Milk Powder: The secret ingredient that gives this dessert its classic malt flavor. You can find it in the coffee and hot chocolate aisle at most grocery stores.
• Cream Cheese: A block of full-fat cream cheese adds a slight tangy flavor and helps stabilize the texture so it holds up in the pie.
• Sweetened Condensed Milk: This canned milk sweetens the mixture and creates a creamy ice cream without any churning.
• Chocolate Covered Pretzels: Roughly chop the pretzels and stir them into the cream mixture before freezing. Save a few extra for decorating the top before serving.
• Hot Fudge Sauce: Use your favorite store-bought fudge or make your own.
• Creamy Peanut Butter: Again, use a brand or variety that you like. I like to warm it up just slightly in the microwave so it swirls better.

How To Make Chubby Hubby Ice Cream Pie

This ice cream pie is so fun to put together and easier than you might think. Here is how to do it step-by-step.

Assemble and chill the crust. Mix the crust ingredients together, then press it into a deep-dish pie plate. Refrigerate while you prep the rest of the pie.

Make the vanilla malt ice cream. Beat the heavy whipping cream and malt powder together until soft peaks form, then refrigerate. Beat the cream cheese until smooth, then slowly mix in the sweetened condensed milk. Gently fold in the whipped cream and chopped pretzel pieces.

Layer the pie. Spoon half of the ice cream mixture into the pretzel crust. Drop half of the hot fudge and peanut butter over the top and swirl with a butter knife. Repeat again and swirl gently.

Freeze. Cover the pie tightly with plastic wrap and freeze for at least 6 hours or overnight for the best results.

Decorate and serve. Right before serving, add swirls of whipped cream. Garnish with the extra pretzels.

Storing and Serving

Store the pie, tightly covered with plastic wrap or in a sealed container, in the freezer for up to 2 weeks. Good luck getting it to last that long!

This is a great dessert to make ahead of time. Make and assemble the pie 1-2 nights before your event and freeze. Just add the toppings right before serving.

Slicing Tip: Run a sharp knife under hot water and dry it completely before each cut for the cleanest and prettiest slices. Let the pie sit on the counter for 5-10 minutes before slicing.

More Ice Cream Desserts

• Chocolate Chip Cookie Dough Ice Cream Cake
• Strawberry Cheesecake Milkshake
• Cherry Vanilla Ice Cream
• Homemade Dairy Queen Ice Cream Cake
• Mint Chip Ice Cream Cake

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Recipe

Chubby Hubby Ice Cream Pie

Yield: 12 slices

Prep Time: 30 minutes

Total Time: 30 minutes

This homemade Chubby Hubby Ice Cream Pie has a buttery pretzel crust and a no churn vanilla malt ice cream filling. It is swirled with hot fudge, peanut butter, and chocolate-covered pretzels. Sweet, salty, creamy, and crunchy in every bite!

4.5 Stars (46 Reviews)

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Ingredients

For the Pie

Toggle ingredient group

• 1 pretzel pie crust
• 2 cups heavy whipping cream
• ½ cup original malted powder
• 1 - 8 ounce package cream cheese, softened
• 1 - 14 ounce can sweetened condensed milk
• ⅓ cup hot fudge topping
• ⅓ cup creamy peanut butter
• 1 cup coarsely chopped chocolate covered pretzels + extras

For the Topping

Toggle ingredient group

• ¾ cup heavy whipping cream
• 3 tablespoons powdered sugar

Instructions

1. Make and refrigerate the pretzel crust in a 9 ½ inch deep dish pie plate at least 30 minutes before filling. (See note below if you don't have a pie plate)
2. Beat the malt powder and whipping cream until soft peaks form. Place in the refrigerator for a few minutes.
3. Beat the cream cheese until nice and creamy. Slowly add the sweetened condensed milk and beat the mixture until creamy.
4. Fold in the whipped cream and chocolate covered pretzel pieces.
5. Place the hot fudge and peanut butter into two microwave safe bowls. Heat for 15 seconds. Stir until creamy.
6. Spoon half the ice cream mixture into the prepared crust. Drop half of the hot fudge and peanut butter on top of the ice cream. Swirl gently with a knife.
7. Spoon the remaining ice cream on top gently until it reaches the top of the crust. You will have a little bit of ice cream leftover, so put it in a separate container and freeze it.
8. Add the remaining hot fudge and peanut butter and swirl. Freeze for 6 hours or overnight.
9. Beat the remaining whipping cream and powdered sugar until stiff peaks form.
10. Use a piping bag and icing tip 1M and swirl the whipped cream around the edges of the pie. Top with extra chocolate covered pretzels.

Notes

Recipe Notes

• Chill your bowl and whisk. Place the metal bowl and whisk attachment in the freezer for at least 10 minutes before whipping the heavy cream. This allows the cream to whip up faster and fluffier.
• Warm the hot fudge and peanut butter. Heat the bowls in the microwave for 10-15 seconds. You don't want them too hot, or they will melt the ice cream as you swirl it.
• Do not overswirl! A few passes with the knife are all you need to get ribbons of fudge and peanut butter. Too many swirls will blend everything together.
• Freeze the extra ice cream mixture. Depending on the size of the pie pan you use, you might have a bit of ice cream leftover. Just pour it into a separate container and freeze it for a little bonus treat.
• Add toppings right before serving. The whipped cream swirls and pretzels will look the prettiest when added to the pie right before you serve it to guests. Add them too early, and the pretzels will soften.

Pie Variations

• Try a different crust. An Oreo crust or a graham cracker crust works well as a substitute if you prefer a sweeter crust.
• Use store-bought ice cream. Short on time? Buy good-quality vanilla ice cream. Let it soften slightly before layering it into the crust, then follow the same layering steps.
• Swap the peanut butter. Nutella, cookie butter, or almond butter works well as a fun substitute for the swirls.
• Use a different pan. A 9- or 10-inch round springform pan or square pan can also be used.
• Skip the crust. If you do not have a round pie plate or springform pan, just skip the crust and freeze the ice cream mixture in a large freezer-safe bowl. Scoop and serve like regular ice cream.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ninja Master Prep (QB1000)
• 
  Pyrex Bakeware 9-½-Inch Scalloped Pie Plate, Clear
• 
  OXO SteeL Pie Server

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 492Total Fat: 33gSaturated Fat: 18gUnsaturated Fat: 15gCholesterol: 69mgSodium: 251mgCarbohydrates: 42gFiber: 2gSugar: 26gProtein: 7g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Chubby Hubby Ice Cream Pie appeared first on Inside BruCrew Life.

My husband's favorite ice cream flavor is Ben & Jerry's Cherry Garcia. So a few years ago, I decided to make my own version at home.

Living in Florida means ice cream is a year-round must. I love keeping homemade ice cream in the freezer all the time. The ice cream maker gets used regularly around here. We love making coffee ice cream and cookies and cream ice cream when it's hot outside.

This ice cream base uses no eggs and no cooking. Just whisk everything together and let the machine do all the work. The hardest part is waiting for it to freeze.

I layered the creamy homemade vanilla base with cherry preserves and chopped Hershey bars. It immediately became a family favorite. Every scoop has beautiful cherry swirls and chocolate pieces. Trust me, you will love it too.

Ingredients Needed

This Cherry Garcia copycat recipe comes together with simple ingredients and a bag of fresh summer cherries. Scroll down to the recipe card for the exact amounts and full instructions.

• Fresh Sweet Cherries: Bing cherries are my favorite, but Rainier or black cherries work great too. Thawed, well-drained frozen cherries can be used when fresh cherries are out of season.
• Granulated Sugar: Sweetens and draws out the juice in the fresh fruit. It is also used to sweeten the vanilla milk base.
• Water and Cornstarch: Combined with the sugar to thicken the cherry sauce so it holds its shape in the frozen treat.
• Heavy Whipping Cream and Whole Milk: Use full-fat dairy for a rich, creamy texture. You can use 2% or skim milk to cut calories, but the frozen mixture will have a crystal-like texture.
• Vanilla Extract: Adds a warm, rich flavor.
• Coarse Sea Salt: Just a pinch balances all the sweetness.
• Chocolate Chunks: You can use chopped Hershey's chocolate bars or store-bought chocolate chunks.

How To Make Cherry Vanilla Ice Cream

This homemade ice cream has a few steps, but every one is simple and easy. Follow the step-by-step instructions, and you will have a pan chilling in the freezer in no time.

1. Make the cherry filling. Stir the water, sugar, cornstarch, and pitted cherries in a saucepan. Heat over medium heat, stirring until it thickens. Remove and cool completely.
2. Stir together the vanilla base. Whisk the heavy cream, milk, sugar, vanilla, and salt together until the sugar dissolves. Chill for an hour if you have the time. You can also just pour it into your machine, and it will still turn out delicious.
3. Churn. Start the ice cream machine and pour the milk mixture into the chilled bowl. Churn for 20-30 minutes or until it reaches a soft-serve consistency. Once it thickens, add the chocolate chunks slowly through the top while it continues to churn.
4. Layer and freeze. Spoon a third of the soft ice cream into a container, then add cherries. Repeat 2 more times. Place parchment paper on the surface before placing a lid on. Freeze for 4-6 hours or overnight.

Storing and Freezing

Store the ice cream in a tightly sealed, freezer-safe container at the back of the freezer for up to 2 months.

Before serving, let the container sit on the counter for about 10 minutes. Homemade ice cream freezes firmer than store-bought because it does not contain stabilizers. Letting it sit for a few minutes makes scooping easier.

FAQs

Why is my ice cream not freezing?

Ice cream machines will not freeze the ice cream any harder than soft serve. You need to put the soft ice cream into a freezer-safe container, then freeze it for a few hours until it's firm enough to scoop.

How do you keep homemade ice cream from freezing too hard?

• Chill the ice cream base in the refrigerator. This deepens and ages the mixture. If the milk mixture is not cold enough, ice crystals can form during churning.
• Make sure you have enough fat content in your milk mixture. Fat doesn't freeze as well. If you are trying to make a lighter version, the milk mixture may not have enough fat. This can cause it to freeze hard and icy.
• Did you remove some of the sugar? Sugar keeps ice cream soft and scoopable by lowering the mixture's freezing point. Too little, and it will freeze hard; too much, and it will not freeze.  Check your ingredients as they may be unbalanced in their ratios.
• Replace some of the sugar in the recipe with honey or corn syrup. These are effective at lowering the freezing point of the milks.

More Homemade Ice Cream

• Chocolate Peanut Butter Ice Cream recipe
• Fudge Swirl Ice Cream
• Cappuccino Ice Cream
• Peppermint Stick Ice Cream
• Confetti Cookie Dough Ice Cream

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Recipe

Cherry Vanilla Ice Cream

Yield: 1 ½ quarts

Prep Time: 20 minutes

Churn Time: 25 minutes

Freeze Time: 2 hours

Total Time: 2 hours 45 minutes

Beat the heat this summer with a bowl of Cherry Vanilla Ice Cream. Chocolate chunks and swirls of cherry filling make this homemade vanilla ice cream the perfect frozen dessert.

5.0 Stars (4 Reviews)

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Ingredients

For the Cherry Swirl

Toggle ingredient group

• 2 cups fresh cherries, pitted and halved
• 2 tablespoons water
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch

For the Ice Cream

Toggle ingredient group

• 2 cups heavy whipping cream
• 1 cup whole milk
• ¾ cup granulated sugar
• 4 teaspoons vanilla extract
• Pinch of coarse sea salt
• ½ cup chocolate chunks

Instructions

1. If needed, freeze the ice cream bowl 24 hours in advance.
2. Stir together cherries, water, sugar, and cornstarch in a saucepan. Heat on medium heat for 8-10 minutes, stirring until it thickens.
3. Remove the filling and cool it on the counter for an hour. Refrigerate until chilled.
4. Whisk cream, milk, sugar, vanilla, and salt in a large bowl until sugar is dissolved. Chill for an hour.
5. Pour the milk mixture into the ice cream maker according to the manufacturer's directions. Churn 20-30 minutes, depending on the machine.
6. When the ice cream starts to thicken, add chocolate chunks slowly while it continues to churn.
7. Once frozen, spoon ⅓ of the vanilla ice cream and chilled cherry filling into a container. Repeat layers two more times.
8. Place a piece of wax paper directly on top of the ice cream. Cover tightly with plastic wrap or a lid, and place in the freezer for at least 4-6 hours before serving.

Recommended Products

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• 
  Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker
• 
  Tovolo Glide-A-Scoop Ice Cream Tub Reusable Container 
• 
  Cuisinart Ice Cream Maker Machine

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 480Total Fat: 28gSaturated Fat: 18gUnsaturated Fat: 10gCholesterol: 78mgSodium: 43mgCarbohydrates: 51gFiber: 2gSugar: 47gProtein: 5g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Cherry Vanilla Ice Cream appeared first on Inside BruCrew Life.

Fourth of July is one of my favorite holidays to bake for. There are so many fun ways to add stars and stripes to a dessert. A few of my favorites are firecracker cupcakes and red, white, and blue cheesecake bars.

As a bicentennial baby, I wanted to make a patriotic flag cake to celebrate America's 250th birthday. As soon as I saw the red, white, and blue M&M's in the store, I knew they were perfect for an American flag pattern.

I used my chocolate chip cake for the base, but replaced the chocolate chips with holiday sprinkles, turning it into a funfetti cake. My favorite part, though, was the M&M flag on top! It added such a fun touch.

Key Ingredients

This patriotic confetti cake comes together with simple ingredients, holiday sprinkles, and festive M&M's.

• Unsalted Butter: Set the butter out at least 30 minutes before you start so it has time to soften properly. Butter gives this cake a rich, tender crumb.
• Granulated Sugar: Sweetens the batter and creates that golden color and slightly crispy edges.
• Large Eggs: Help bind everything together and add richness to the cake batter.
• Buttermilk: Adds a subtle tang and keeps the crumb soft for days.
• Vanilla Extract: Gives this cake a warm, sweet flavor.
• All-Purpose Flour: Gives the cake its structure. Make sure to measure it correctly by spooning and leveling, or use a scale.
• Baking Powder and Baking Soda: Together, they help this cake rise while giving it a light, fluffy texture.
• Salt: Balances the sweetness.
• Red, White, and Blue Sprinkles: Use jimmies rather than nonpareils for the best results, as nonpareils will bleed their colors into the batter.
• Vanilla Frosting: This vanilla buttercream recipe is my favorite base for any cake. While homemade is best, you can use canned frosting if you are short on time.
• Red, White, and Blue M&M's: Look for the patriotic bag of candies. I recommend buying 2 bags, so you have enough. Usually, Target and Walmart carry these bags around the 4th of July. I also found a big container at Sam's Club.
• Silver Glitter Stars: Totally optional, but I love the extra touch it added to the cake. You can find them in the cake-decorating aisle at Michaels or Hobby Lobby.

How To Make A 4th of July Cake

Here is a quick look at how I made this patriotic American flag cake. Scroll down to the bottom of the post for more detailed instructions in the recipe card.

1. Make the confetti cake batter. Beat the softened butter and sugar in a large bowl until light and creamy. Add the eggs and vanilla, then beat again until smooth and combined.
2. Add the dry ingredients. Stir together the flour, baking powder, baking soda, and salt. Slowly add the flour mixture to the wet ingredients, mixing just until combined.
3. Fold in the sprinkles. Gently fold the holiday jimmies into the batter by hand using a spatula until evenly distributed.
4. Bake and cool. Pour the batter into a greased pan. Bake until a toothpick inserted in the center comes out with a few crumbs. Cool to room temperature.
5. Decorate with frosting. Spread most of the fluffy frosting evenly over the cooled cake using an offset spatula. Spoon the remaining frosting into a bag fitted with a #22 star tip, then pipe a border around the outside edge of the cake.
6. Make an M&M flag. Add the candies on the day of your party or event to keep them fresh. Sprinkle tiny silver glitter stars along the border and the blue M&M section.

How To Create The M&M Flag Pattern

This is the most fun part of the whole recipe, and honestly, so much easier than it looks.

• Make out the sections first. Use a toothpick to lightly mark out the flag sections in the frosting before placing the M&Ms. Mark off the upper left corner for the blue star section, then draw horizontal lines across the rest of the cake for the stripes.
• Create the blue section. Start by filling the upper-left corner with blue candies, pressing them gently into the frosting to keep them in place. I did a grid of 8 across and 6 down.
• Add the red and white stripes. Start at the top left of the cake, next to the blue section, and alternate rows of red and white M&Ms. Use two rows of each color, continuing the stripes down the sides and ending with red at the bottom.

Storing and Freezing

Store the frosted but undecorated cake in an airtight container at room temperature for 2-3 days. Add the M&Ms on the day you serve the cake.

Once the candies have been on the cake for more than a day, the coating will start to soften slightly. The cake will still taste great, but the candies will not be quite as crunchy as they were when you first decorated it.

More Patriotic Desserts

• Berry Pizza
• Red White and Blue Parfaits
• 4th of July Cookie Cake
• Firecracker Marshmallow Pops
• Mini Cheesecakes

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Recipe

4th of July Cake

Yield: 18 squares

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This Confetti 4th of July Cake is a festive dessert for any Independence Day celebration. Red, white, and blue sprinkles give every slice a fun, colorful surprise. The vanilla buttercream topped with an M&M American flag makes it stand out on any holiday table.

No Ratings

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Ingredients

For the Cake

Toggle ingredient group

• ½ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all purpose flour + ½ tablespoon, divided
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon table salt
• 1 ¼ cup buttermilk
• 1 cup red, white, and blue jimmies, divided

For the Frosting

Toggle ingredient group

• 1 cup unsalted butter, softened
• ½ teaspoon table salt
• 1 tablespoon vanilla extract
• 2 tablespoons heavy whipping cream
• 4 cups powdered sugar
• Red White & Blue M&M's
• Silver glitter stars

Instructions

1. Preheat oven to 350°F. Spray a glass 9x13 pan with nonstick baking spray.
2. Beat the butter and sugar in a large bowl until light and creamy. Add the eggs and vanilla and mix again until combined.
3. Mix in 2 cups of flour, baking powder, baking soda, and salt along with the buttermilk.
4. In a small bowl, stir ¾ cup of sprinkles with ½ tablespoon of flour. Gently stir into the batter using a spatula.
5. Pour the batter into the prepared pan. Sprinkle the top of the batter with the remaining jimmies.
6. Place the pan in the preheated oven and bake for 30 minutes or until a skewer inserted in the center comes out with a few moist crumbs. Remove and completely.
7. Beat the butter until creamy. Add the salt and vanilla and beat again.
8. Add half of the powdered sugar and 1 tablespoon of cream. Once that is mixed in, add the remaining sugar and cream. Increase the mixer speed and whip until light and fluffy.
9. Spoon ¾ cup of the frosting into a piping bag fitted with an icing tip #22. Spread the remaining frosting evenly on top of the cooled cake.
10. Pipe a shell border around the outside edge of the cake. Place a grid of 8x6 blue M&M's in the top left corner of the horizontal cake. Alternate 2 rows of red and white candies until the entire cake is covered. Start and end with 2 rows of red on top and bottom.
11. Sprinkle the blue corner and the shell border with the silver stars.

Notes

• Use jimmies sprinkles. Long thin jimmies hold their color and shape in the batter much better than round nonpareils, which tend to bleed.

• Try a different frosting. This cake would be good with cream cheese frosting, marshmallow buttercream, or even dark chocolate frosting.
• Mark out the flag sections first. Draw light lines in the frosting before you place the candies to keep your flag design even and professional.
• Buy extra candies. The smaller bags of M&M's have fewer white candies. Trust me and buy an extra bag so you do not run out.
• Do not add the M&Ms until the day of the party. The candy coating softens and changes as it sits on the frosting. Decorate the cake the morning of your event for the best taste and texture.
• Serve with ice cream. Add a scoop of vanilla ice cream to each plate and enjoy.

Nutrition Information:

Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 651Total Fat: 22gSaturated Fat: 11gUnsaturated Fat: 11gCholesterol: 68mgSodium: 260mgCarbohydrates: 107gFiber: 1gSugar: 83gProtein: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post 4th of July Cake appeared first on Inside BruCrew Life.

This post was first published in March 2012. It was updated with new pictures and text in June 2026.

Cottage cheese is trending right now, and these cups show exactly why! When you blend it until it's smooth, it loses the lumpy texture and becomes a silky, creamy base for desserts.

The flavor is mild and slightly tangy, which makes it a surprising swap for cream cheese in a cheesecake filling. It is lighter, has a higher protein content, and really tastes like the real thing.

When it is hot outside, I am all about no bake desserts. I love making parfaits and cheesecake cups to avoid using the oven. This week, I blended cottage cheese, Greek yogurt, and fresh strawberries to make a creamy cheesecake filling.

After chilling for a few hours, we had the most adorable little desserts for the week. The spoonful of strawberry chia jam on top added the perfect extra berry touch!

Ingredient Notes and Substitutions

Just a handful of simple ingredients is all you need for these healthy cheesecake cups. Scroll down to the printable recipe card at the bottom of the post for the exact amounts.

• Plain Gelatin: One packet of Knox gelatine dissolved in water helps the filling set up perfectly in the fridge. Do not skip this, or your filling will be extremely soft.
• Fresh Strawberries: Used in the jam and in the filling for a naturally sweet strawberry flavor. Fresh is best here, but thawed and drained frozen strawberries will work too.
• Cottage Cheese: For the richest, creamiest results, use full-fat or 2% cottage cheese. Blend it until there are no lumps for the smoothest filling.
• Plain Greek Yogurt: Adds a light, creamy flavor that makes it taste more like cheesecake. Plus, it adds extra protein. Try strawberry or vanilla-flavored yogurt for a slightly sweeter filling.
• Honey: Naturally sweetens the filling. Add more or less depending on how sweet your berries are. Maple syrup works great as a swap, too.
• Vanilla Extract: Just a little bit adds some warm flavor.
• Fresh Whipped Cream: A swirl on top adds a pretty touch. You can also use Cool Whip.

How To Make Strawberry Cheesecake Cups

These individual cups are so easy and so fun to make. Follow our step-by-step instructions for putting them together in minutes.

1. Dissolve the gelatin. Sprinkle the dry powder over the cool water. Let it sit for a few minutes, then microwave for 10 seconds. Stir until completely dissolved with no clumps. Set it aside.
2. Blend the filling. Add the fresh strawberries to the blender or food processor and pulse until finely chopped. Add the remaining ingredients, including the gelatin water. Blend until completely smooth and creamy. Scrape down the sides if needed.
3. Pour into cups. Divide the filling evenly among small mason jars or individual dessert cups.
4. Refrigerate until set. Cover with plastic wrap or a lid, then refrigerate for 3-4 hours or overnight.
5. Add the toppings. Right before serving, top each one with chia jam, then use a piping bag to add a swirl of whipped cream and a fresh berry.

Storage Recommendations

Store covered cups in the refrigerator for up to 6 days. Add the toppings right before serving for the prettiest presentation.

I do not recommend freezing these cheesecake jars, as the filling may separate and get grainy after thawing.

More Cheesecake Dessert Cups To Try

• Chocolate Cheesecake Parfaits
• Coffee Parfait
• Pina Colada Cheesecake Cups
• Peanut Butter Parfaits
• Peach Parfaits

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Recipe

No Bake Strawberry Cheesecake Cups

Yield: 8 small jars

Prep Time: 15 minutes

Total Time: 15 minutes

Hot days call for cool and creamy Strawberry Cheesecake Cups. Made in a blender with cottage cheese, yogurt, and fresh berries, this no bake dessert comes together in minutes.

5.0 Stars (2 Reviews)

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Ingredients

For the Filling

Toggle ingredient group

• 1 packet plain Knox gelatine
• ¼ cup warm water
• 1 ½ cups fresh strawberry slices (8 oz)
• 1 ¼ cups cottage cheese
• ¼ cup plain Greek yogurt
• 2 tablespoons raw honey
• 1 teaspoon vanilla extract
• pinch of salt

For the Topping

Toggle ingredient group

• 2 cups diced strawberries (12 oz)
• 1 tablespoon raw honey
• 1 tablespoon chia seeds
• Whipped Cream
• Whole Strawberries

Instructions

1. Combine the gelatine and warm water in a small bowl. Stir until dissolved. Set aside.
2. Place the strawberries in a blender and pulse until finely chopped.
3. Add the cottage cheese, yogurt, vanilla, salt, and gelatin water and blend until smooth and creamy.
4. Pour into 8 4-ounce mason jars. Cover and refrigerate for 3-4 hours or overnight.
5. Place the diced strawberries and honey in a small pan. Heat over medium heat until the berries release their juices and come to a low boil.
6. Reduce the heat and simmer for 10-15 minutes or until thicker. Remove from the heat and let cool for an hour. Stir in the chia seeds and refrigerate until thick.
7. Add a spoonful of chia jam to each cup, then swirl on whipped cream. Top with a fresh berry.

Recommended Products

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• 
  Ninja Blender/Food Processor

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 3gSaturated Fat: 1gUnsaturated Fat: 2gCholesterol: 7mgSodium: 151mgCarbohydrates: 15gFiber: 3gSugar: 11gProtein: 7g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Strawberry Cheesecake Cups appeared first on Inside BruCrew Life.

Every time I grab a Starbucks drink, I like to pick up a sweet treat too. One of my favorites is the chocolate chunk cookies. Have you ever dunked one into a latte? Trust me, it's delicious.

I've been working on some Starbucks copycat recipes for a while now. I started with the lemon loaf, then recreated the marble loaf cake, and most recently, I made the double chocolate brownies. Now, I'm ready to take on their chocolate chip cookie.

Many copycat recipes for Starbucks cookies use regular flour, but Starbucks' ingredient list calls for enriched wheat flour. Initially, I tried using regular wheat flour, but the taste wasn't quite right. Then I tried Golden wheat flour. It adds a subtle nutty flavor that makes these cookies taste more authentic.

After several rounds of testing, I finally created a recipe that looks and tastes just like the ones from the coffee shop. Trust me, you won't be able to tell the difference.

If you love recreating Starbucks treats at home, check out this chocolate pistachio loaf next.

Key Ingredients

These copycat Starbucks chocolate chip cookies come together with simple pantry staples and one important flour swap. Scroll down to the printable recipe card for the exact amounts.

• Unsalted Butter: Make sure to set the butter out 30 minutes before you start the dough so it creams well with the sugars.
• Light Brown Sugar: Adds sweetness and moisture. The higher ratio of brown sugar to white sugar is part of what gives these treats their chewy texture.
• Granulated Sugar: Combined with the brown sugar to add sweetness and a slightly crispy edge to each cookie.
• Large Eggs: Bind all the ingredients together and add a richness to the dough.
• Vanilla Extract: Adds a warm, sweet flavor that balances out the nutty wheat flour.
• Baking Soda: Gives the cookies just enough lift and spread without making them too puffy or cakey.
• Golden Wheat Flour: I found King Arthur Golden Wheat Flour at Target. (It was originally known as white whole wheat, which is available on Amazon.) It gave the dough the perfect nutty flavor, making it taste just like the Starbucks cookies.
• Semi-sweet Chocolate Chips: Stirred into the dough so each cookie is loaded with chocolate goodness.
• Chocolate Chunks: I like to see chunks of dark chocolate, so I add these to the tops of the cookies after they come out of the oven. That's totally optional, and you can stir them into the dough if you like.

How To Make Starbucks Chocolate Chip Cookies

Our Starbucks cookie recipe is so easy to make at home. Follow each step, and you will have bakery cookies cooling on your counter in under an hour.

1. Make the cookie dough. Beat the butter and sugars in a large bowl until creamy. Add the eggs and vanilla and beat again. Slowly beat in the dry ingredients.
2. Add the chocolate. Gently stir the chocolate chips into the dough until they are evenly distributed.
3. Scoop and chill. Use a large cookie scoop and a scale to make 12 even dough balls. Place on a pan and refrigerate for 30 minutes.
4. Bake. Place 4 chilled dough balls on a baking sheet. Bake until the edges are golden, and the centers look slightly underdone. Remove the pan from the oven and drop it on the counter a few times to create wrinkled edges. While still warm, press chocolate chunks into the tops.

Storing and Freezing

On the Counter: Keep the cooled cookies in an airtight container for 4-5 days. Add a slice of bread to the container to keep them soft.

In the Freezer: Place cookies in a freezer bag and freeze for 2-3 months. Thaw before serving.

Freeze the Dough: Scoop the dough balls onto a parchment-lined tray and freeze for 1 hour. Transfer to a freezer bag, then freeze for a few months. Bake directly from frozen, adding 2-3 extra minutes to the baking time. Thawing is not necessary.

FAQs

More Chocolate Chip Cookie Recipes

• Thick Chocolate Chip Cookies
• Chocolate Chipper Cookies
• M&M Chocolate Chip Cookies
• Crispy Chewy Chocolate Chip Cookies
• Coconut Chocolate Chip Cookies

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Recipe

Copycat Starbucks Chocolate Chip Cookies

Yield: 12

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 1 hour

Skip the coffee shop lines and make these copycat Starbucks chocolate chip cookies at home instead! Soft, chewy, and packed with chocolate, they look and taste just like the original for a fraction of the cost.

4.0 Stars (2 Reviews)

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Ingredients

• 1 cup unsalted butter, softened 30 minutes
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs, cold
• 1 tablespoon vanilla extract
• 1 ½ teaspoons table salt
• 1 teaspoon baking soda
• 3 cups King Arthur Golden Wheat Flour (339g)
• 1 ¼ cups semi-sweet chocolate chips + extra
• ¼ cup chocolate chunks

Instructions

1. Beat the softened butter and both sugars in a large mixing bowl until light and creamy. Add the eggs and vanilla and mix again.
2. Slowly mix in the salt, baking soda, and wheat flour until a soft dough forms.
3. Gently stir in the 1 ¼ cups of chocolate chips. Scoop the dough into 12 even balls, each weighing 3.5 ounces. Chill the dough balls in the refrigerator for 30 minutes.
4. Preheat the oven to 375°F while the dough is chilling.
5. Roll and form the dough balls into tall balls (like an egg shape). Place 4 dough balls on a large baking sheet lined with a Silpat, and bake for 10-11 minutes.
6. As soon as you remove the pan from the oven, drop it on the counter a few times. This will settle the cookies and give them the wrinkled edges. Round the edges of the cookies with a flat spatula if needed.
7. Let the cookies cool on the hot pan for 2 minutes, then gently remove them and place them on a sheet of parchment paper. Press a few chocolate chunks and extra chocolate chips into the tops of the warm cookies.

Notes

• Try Golden wheat flour! This is the most important tip of the whole recipe. This ingredient is what makes these cookies taste just like the real Starbucks version. If you are worried you won't like the taste, use half wheat and half all-purpose.

• Weigh the dough for consistency. Using a kitchen scale to weigh the dough means each cookie will be the same size and will bake evenly.
• Chill the dough balls. The chilled dough spreads less in the oven, giving you that thick, chewy texture.
• Do not overbake! Pull the pan out of the oven when the edges are set and golden. The cookies will continue to bake on the hot pan.
• Drop the pan after baking. This is my trick for giving the cookies those crinkly edges, just like the ones in the coffee shop pastry case. Lift the pan a few inches, then drop it onto the counter 2-3 times.
• Add extra chocolate. I realize that Starbucks cookies do not have chocolate on top. However, I think the extra chocolate makes them look fancier and prettier.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  King Arthur Whole Wheat Flour
• 
  OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 659Total Fat: 28gSaturated Fat: 16gUnsaturated Fat: 11gCholesterol: 77mgSodium: 432mgCarbohydrates: 99gFiber: 3gSugar: 48gProtein: 9g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Starbucks Chocolate Chip Cookies appeared first on Inside BruCrew Life.

The original post for lemon blueberry cupcakes was first published in June 2013. It was updated and republished in June 2026.

Some flavor combos make you happy, and lemon and blueberry are one of them. That bright tart lemon mixed with sweet juicy blueberries is just so good together, no matter what you put them in.

I love using fresh fruit in frostings and fillings. The color and flavor are much better than anything from a bottle. These cupcakes are the perfect example of that!

The blueberry buttercream gets its natural purple color from a simple sauce made with fresh berries. No food coloring needed, and it's honestly one of the prettiest frostings I have ever made.

But wait, because it gets even better! I also added a surprise lemon curd center that takes these from good to great. Every bite has the perfect balance of sweet lemon cake, tart creamy filling, and fresh fruity frosting. One bite, and you will want to make them for every summer picnic.

Ingredients Needed

A batch of lemon blueberry cupcakes comes together with simple ingredients and a few fun shortcuts. Scroll down to the printable recipe card for the exact amounts.

For the Lemon Cupcakes

• Lemon Cake Mix: A boxed mix gives you a soft, tender crumb. We will jazz it up with a few extra ingredients to make it taste homemade.
• Instant Lemon Pudding Mix: Adds an extra punch of lemon flavor and a soft, moist texture.
• Canola Oil: Keeps the cupcakes moist and tender.
• Lemon Juice and Lemon Zest: Use the zest from one lemon and its juice to replace some of the water. This adds a stronger citrus flavor to the batter.
• Eggs: Bind all the ingredients together.
• Lemon Curd: A spoonful of homemade or store-bought lemon curd adds a tart, creamy surprise to each cupcake.

For the Blueberry Buttercream Frosting

• Unsalted Butter: Set it out ahead of time, so it is soft enough to whip into a fluffy frosting.
• Salt: Balances out the sweetness from the sugar.
• Vanilla Extract: Adds a warm, sweet flavor.
• Blueberry Sauce: Fresh blueberries cooked with a little honey give the frosting a natural purple color and fruity flavor. Make sure it is completely cool before adding it to the butter mixture!
• Powdered Sugar: Sweetens the frosting and gives it a pipeable consistency.
• Heavy Cream: Makes the frosting extra light and fluffy.

How To Make Lemon Blueberry Cupcakes

These moist lemon cupcakes with blueberry frosting look like they took all day, but I promise they are so much easier than they look. Here is how to make them step by step.

1. Make the lemon cupcake batter. Add the cake mix, pudding mix, oil, juice, water, eggs, and zest to a large bowl and beat until smooth. Spoon the batter evenly into 24 cupcake liners and bake. Remove and let cool completely.
2. Make the blueberry sauce. In a small saucepan over medium heat, combine the blueberries and water. Stir and gently mash the berries until they burst and thicken into a jam-like consistency. Remove from heat, stir in honey, then let cool.
3. Make the blueberry buttercream. Beat the butter, salt, and vanilla until light and creamy. Slowly add the cooled berry sauce and sugar, beating until smooth. Add the heavy cream and beat another 1-2 minutes to get it fluffy.
4. Fill the cupcakes. Use a cupcake corer to remove the center of each cooled cupcake. Fill the cavity with lemon curd, then place the cake piece back on top to seal it in.
5. Frost and garnish. Pipe a swirl of frosting onto each filled cupcake. Top with a few fresh berries or a small slice of lemon for a pretty presentation.

Storing and Freezing

Store the frosted cupcakes in an airtight container in the refrigerator for up to 5 days. Let them come to room temperature for about 30 minutes before serving for the best texture.

Freeze the unfrosted AND unfilled cupcakes in a single layer in a freezer bag for 1-2 months. Thaw at room temperature and fill and frost before serving.

More Filled Cupcakes

• Mocha Cupcakes
• Dirt Cupcakes
• PB Cup Cupcakes
• Banana Pudding Cupcakes
• Lemon Coconut Cupcakes

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Recipe

Lemon Blueberry Cupcakes

Yield: 24 cupcakes

Prep Time: 30 minutes

Cook Time: 22 minutes

Total Time: 52 minutes

These Lemon Blueberry Cupcakes are everything a summer cupcake should be! Each cupcake has a surprise lemon curd center and a swirl of blueberry buttercream that makes them look stunning and taste amazing!

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Ingredients

For the Cupcakes

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• 1 -15.25 ounce lemon cake mix
• 1 - 3.4 ounce instant lemon pudding mix
• ½ cup canola oil
• 1 tablespoon lemon zest
• ¼ cup freshly squeezed lemon juice
• ¾ cup water
• 4 large eggs
• 1 cup lemon curd

For the Blueberry Sauce

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• ½ cup fresh blueberries
• 1 teaspoon water
• ½ tablespoon honey

For the Blueberry Buttercream

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• 1 cup unsalted butter, room temperature
• 1 teaspoon salt
• ½ teaspoon vanilla extract
• ¼ cup blueberry sauce
• 4-5 cups powdered sugar
• 1 tablespoon heavy cream

Instructions

1. Preheat oven to 325°F. Place 24 paper liners in a cupcake pan.
2. Mix the dry cake mix, pudding mix, oil, lemon juice, water, eggs, and lemon zest until combined. Spoon evenly into liners and bake 22 minutes. Remove and cool
3. Place the blueberries and water in a small saucepan. Heat over medium heat. Use a wooden spoon to stir and to smash all the berries. Keep heating until the berries have softened and the mixture has thickened. Remove and stir in honey. Let cool completely before using in frosting.
4. Beat the butter, salt, and vanilla until light and creamy. Slowly add the cooled blueberry mixture and sugar until it is fully incorporated. Add the heavy cream and beat on high for 2-3 minutes until light and fluffy.
5. Use a cupcake corer or a melon scooper to remove the center of the cupcakes. Fill with lemon curd and place the cupcake piece back on top.
6. Spoon the frosting into a piping bag fitted with a 1 M icing tip. Add a swirl to the top of each cupcake and top with fresh berries.

Notes

• Zest the lemon before juicing it. Remove the zest, then cut and squeeze for the juice.

• Use fresh blueberries for the sauce. Fresh berries will give you the best color and flavor. Frozen blueberries will work, but will release more moisture, making the sauce thinner.
• Cook the blueberry sauce until thick and jammy. Keep cooking and stirring until the mixture is thick, then remove it from the heat and add honey.
• Let the sauce cool completely. Adding warm sauce to butter will end in a melted disaster.
• Use a piping tip for bakery-style swirls. A piping bag fitted with a 1M tip will allow you to create gorgeous swirls that look impressive.
• Double the frosting. The frosting recipe can cover 12 cupcakes with tall swirls. If you prefer less frosting, you can pipe a smaller swirl on the 24 cupcakes.

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 226Total Fat: 5gSaturated Fat: 2gUnsaturated Fat: 2gCholesterol: 50mgSodium: 236mgCarbohydrates: 45gFiber: 0gSugar: 34gProtein: 2g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

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The post Lemon Blueberry Cupcakes appeared first on Inside BruCrew Life.