The post for chocolate caramel cheesecake tart was first posted in February 2015. I updated and republished it in November 2026.

I have a hard time passing up a good cheesecake! Over the years, I've found all kinds of ways to work it into other desserts. Cupcakes, bars, pies...if there's a way to add a cheesecake layer, I'll probably do it.

I'm also a big fan of turtle desserts. Something about that sweet and salty combination of chocolate, caramel, and crunchy pecans gets me every time. I used the same flavors in my mini turtle cheesecakes, and this time I wanted to use them in a no bake caramel cheesecake.

This dessert starts with an Oreo cookie crust and a creamy caramel cheesecake filling. Then I added a chocolate layer, melted caramel, and a sprinkle of pecans, chocolate chips, and sea salt. It's a great dessert to make ahead and chill until you're ready to serve.

Ingredients Needed

You only need a handful of simple ingredients for this no bake caramel cheesecake recipe, plus toppings. Scroll down for the printable recipe card with exact amounts.

• Oreos: These make an awesome cookie crust. I put regular Oreos, filling and all, into a food processor to make fine crumbs.
• Unsalted Butter: Binds the crumbs into a firm crust that holds its shape.
• Full-Fat Cream Cheese: Adds tangy flavor and a creamy texture. Let it soften at room temperature so it mixes smoothly without lumps.
• Powdered Sugar: Adds sweetness. Brown sugar is another option if you want a deeper caramel flavor.
• Caramel Ice Cream Topping: Brings a stronger caramel flavor to the filling and garnish. I like a topping that is really thick, not runny.
• Cool Whip: Use ½ of an 8-ounce container in the cream cheese mixture. Swirl the rest on top for a prettier finish, if you like.
• Chocolate Chips: I used dark chocolate chips for the ganache topping and mini chocolate chips for the garnish.
• Caramel Squares: I recommend Kraft or Werther's soft caramels for this topping. Just keep in mind that you need to unwrap each one before melting them.
• Heavy Whipping Cream: Adding a little bit to the chocolate melts it into a smooth, spreadable topping.
• Pecans: Add a little crunch to the top of the dessert for a turtle flavor. Feel free to use your favorite chopped nuts, or leave them off completely.

How To Make A No Bake Caramel Cheesecake

This no bake cheesecake comes together in a few simple layers. Follow these steps to assemble it, then chill it long enough before slicing.

1. Prepare the chocolate crust. Mix the cookie crumbs and butter, then press the mixture evenly and firmly into the bottom of a lined springform pan. Refrigerate while you make the filling.
2. Make the cheesecake filling. Beat the softened cream cheese and sugar in a large bowl until creamy. Mix in the caramel topping and sea salt. Gently fold in the whipped topping until no white streaks remain. Spread the mixture in the crust and refrigerate for at least 1 hour.
3. Melt the chocolate. Heat the cream and chocolate chips in a microwave-safe bowl for 30 seconds. Stir until smooth, then let it cool slightly before spreading it over the cream cheese layer. Refrigerate 10-15 minutes.
4. Prepare the caramel topping. Melt the unwrapped caramels and cream in a pan over low heat, stirring until smooth. Let it cool, then spread it over the chocolate using the back of a spoon.
5. Add toppings. Sprinkle the pecans, mini chips, and sea salt over the top before the caramel sets. Refrigerate until the layers are set and you can cut clean slices.

Storing and Freezing

Keep the cheesecake tightly covered with plastic wrap or in an airtight container in the refrigerator for 2-3 days.

Freeze the dessert without the additional toppings for 1-2 months. Thaw it in the fridge overnight, then add the toppings the day you want to serve it.

More No Bake Cheesecake Recipes

• No Bake Lemon Coconut Cheesecake
• Peanut Butter Pie Bars
• No Bake Strawberry Cheesecake
• Unicorn Cheesecake Bars
• No Bake Peppermint Cheesecake

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Recipe

No Bake Caramel Cheesecake

Yield: 12 slices

Cook Time: 10 minutes

Total Time: 10 minutes

If you love turtle desserts, this No Bake Caramel Cheesecake needs to be on your list! It has all the chocolate, caramel, and pecan flavors you love, layered over a creamy cheesecake filling in an Oreo crust.

5.0 Stars (1 Review)

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Ingredients

For the Crust

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• 20 Oreo cookies, crushed with the filling
• 5 tablespoons unsalted butter, melted

For the Cheesecake Layer

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• 2 - 8 ounces packages cream cheese, softened
• 1 ½ cups powdered sugar
• ½ cup caramel ice cream topping
• 1 - 8 ounce container Cool Whip, thawed & divided
• 1 teaspoon coarse sea salt

For the Chocolate Layer

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• ½ cup dark chocolate chips
• ¼ cup heavy whipping cream

For the Caramel Layer

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• 15 caramel squares
• ¼ cup caramel ice cream topping
• 2 tablespoons heavy whipping cream
• ¼ cup pecan chips
• ¼ cup mini chocolate chips
• coarse sea salt

Instructions

1. Line a 9-inch springform pan with parchment paper.
2. Mix together the cookie crumbs and melted butter. Press the mixture evenly and firmly into the bottom of the prepared pan. Refrigerate while you make the filling.
3. Beat the cream cheese and powdered sugar in a large bowl until creamy. Add ½ cup caramel topping and mix again.
4. Fold in 1 ½ cups Cool Whip and sea salt. Spread over the cooled crust and refrigerate at least one hour.
5. Place the heavy whipping cream and chocolate chips in a microwave safe bowl and heat 30 seconds. Stir until melted and creamy. Cool 5 minutes, then spread over the top of the cheesecake layer. Refrigerate for 10-15 minutes.
6. Place the unwrapped caramels and caramel topping in a saucepan. Cook over low heat until melted. Stir in the heavy cream until creamy. Let cool 5-8 minutes, stirring often.
7. Spread the caramel over the chocolate layer and top with pecans and chocolate chips. Sprinkle with sea salt, if desired. Refrigerate for at least an hour before serving.

Notes

• Line the pan with parchment paper. This makes it much easier to remove the dessert from the pan and transfer it to a serving plate.

• Press the crust firmly. A firm crust holds together better and makes it easier to cut clean slices.
• Allow the chocolate and caramel toppings to cool before spreading them. This prevents the warm toppings from melting the layer underneath.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 479Total Fat: 18gSaturated Fat: 9gUnsaturated Fat: 9gCholesterol: 34mgSodium: 564mgCarbohydrates: 81gFiber: 2gSugar: 70gProtein: 3g

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 No Bake Caramel Cheesecake appeared first on Inside BruCrew Life.

I love making Halloween recipes, and every year I try to add something new and fun to my spooktacular lineup. This year I saw the Eerie Critters Cookies at Target and immediately knew I wanted to make a homemade version. Sure, I could have just bought a bag, but where is the fun in that?

After ordering some new cookie cutters from Amazon and pulling out some Wilton ones I already had, I chose a cat, ghosts, a pumpkin, a skull, and a witch hat for the spooky season.

Starting with my Halloween Oreo cookies and leaving out the cocoa powder gave me a simple vanilla dough that holds its shape while baking. Once they cooled, I dipped them in chocolate and added holiday nonpareils. They turned out just like the store-bought version, but honestly, the homemade ones tasted better!

Ingredients Needed

These Halloween frosted animal cookies use simple baking ingredients for the dough, plus candy melts and sprinkles for a spooky look. Scroll down to the printable recipe card for the exact amounts.

• Unsalted Butter: Softened butter keeps the dough tender. Let it sit at room temperature for about 30 minutes before mixing.
• Powdered Sugar: Sweetens the dough and keeps the cookies soft.
• Vanilla Extract and Salt: Add flavor and balance the sweetness.
• All-Purpose Flour: Gives the dough structure and helps it hold its shape during baking.
• White and Orange Melting Wafers: These two colors give the cookies their fun holiday look. You can usually find them at craft stores and Walmart.
• Nonpareils: I used the white, orange, and black blend for a fun finishing touch. Add them while the chocolate is still wet, so they stick.

How To Make Frosted Animal Cookies

Making these frosted animal crackers is fun, and decorating them is definitely the best part. Check out these easy step-by-step instructions.

1. Make the dough. Beat the softened butter and sugar in a large bowl until creamy. Mix in the vanilla and salt, then gradually add the flour until the dough comes together. Wrap it in plastic wrap and chill for at least an hour.
2. Cut and bake. Roll the chilled dough on a lightly floured surface to about ¼ inch thick. Cut into small shapes, then place on a prepared baking sheet. Bake until the edges are just barely golden.
3. Melt the candy wafers. Place the orange and white chocolates in separate bowls, heat according to the package directions, then stir until smooth.
4. Dip and decorate. Use a fork to dip each cookie in the melted candy. Let the excess drip off, then place on parchment paper. Add the sprinkles right away.

Storing and Freezing

Store the coated cookies in an airtight container at room temperature for up to 5 days. Separate the cookies with sheets of parchment paper to keep them from sticking. If you live in a hot, humid climate like Florida, refrigerate them.

For longer storage, you can also freeze the cookies in a freezer-safe bag for up to 2 months. Thaw them in the fridge overnight before serving.

FAQs

More Fun Halloween Recipes

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Recipe

Halloween Frosted Animal Cookies

Yield: 40 cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Additional Time: 30 minutes

Total Time: 1 hour

These Halloween Frosted Animal Cookies are dipped in white and orange candy melts and topped with colorful sprinkles for a fun, festive treat! They're perfect for parties, school events, or adding to treat bags.

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Ingredients

• ½ cup unsalted butter, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon table salt
• 1 cup all purpose flour + 2 tablespoons
• Orange and White melting wafers
• Halloween nonpareils

Instructions

1. Beat the butter and sugar in a large bowl until creamy. Add the vanilla and salt then gradually mix in the flour until the dough forms.
2. Divide the dough into 2 balls. Wrap it in plastic wrap and refrigerate for 30-60 minutes.
3. Preheat oven to 350°F. Place a Silpat or parchment paper on a baking sheet.
4. Place one ball on a lightly floured surface and roll out to ¼ inch thick. Cut out shapes. Reroll scraps and cut more.
5. Place shapes on the prepared pan. Refrigerate while you are rolling and cutting out the 2nd ball.
6. Place the pan in the preheated oven and bake for 9-10 minutes. Cool on the hot pan for 5 minutes, then transfer to a wire rack to cool completely.
7. Place the orange and white candy wafers in 2 separate bowls. Melt in the microwave according to the package directions. Stir until smooth and creamy.
8. Use a fork to dip one cookie at a time in your desired color. Tap the fork on the bowl to remove the excess chocolate, then place on a piece of parchment paper. Add sprinkles immediately before the chocolate sets.

Notes

• Use small cookie cutters. I used cutters that were 1 ½-2 inches wide and long. Smaller cookies are easier to dip and look like the store-bought ones.

• Don't overbake! The cookies should stay pale with just barely golden edges. They will firm up as they cool.
• Use candy melting wafers. The wafers melt smoothly and don't need tempering.
• Have your sprinkles ready. The candy coating sets quickly, so keep the nonpareils nearby and add them right after you dip each cookie.

Recommended Products

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

• 
  Halloween Cookie Cutters
• 
  Wilton Nonstick Cooling Rack Grid
• 
  Mini Halloween Cookie Cutters

Nutrition Information:

Yield: 8 Serving Size: 5 cookies
Amount Per Serving: Calories: 248Total Fat: 12gSaturated Fat: 7gUnsaturated Fat: 5gCholesterol: 30mgSodium: 74mgCarbohydrates: 31gFiber: 1gSugar: 7gProtein: 3g

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 Halloween Frosted Animal Cookies appeared first on Inside BruCrew Life.

Halloween is one of my favorite times of year to make fun treats. Mostly because I love adding googly eyes to everything! Those little candy eyes make even a simple dessert, like these no bake ghost cookies, so much fun.

This year, I turned my favorite thick chocolate chip cookies into a Halloween monster mash. I tinted the dough three different colors, then mixed in some of my favorite cookies and candies. I felt like a mad scientist as I was rolling everything together.

They turned out so well, and I love how colorful and bright each cookie looks. Adding the candy eyes and bones after baking was my favorite part of making the monster treats.

Main Ingredients

You will need a few baking basics and some colorful extras to make these Halloween monster cookies. For the full ingredient list and measurements, scroll down to the recipe card.

• Unsalted Butter: Slightly cold butter keeps the dough thick as it bakes. Let it sit at room temperature for about 30 minutes before mixing.
• Brown Sugar and Granulated Sugar: Using both adds sweetness, chewy centers, and crisp edges.
• Large Eggs: Bind the dough together. Using cold eggs also helps keep the dough cool.
• All-Purpose Flour: Helps the cookies hold their shape.
• Cornstarch: Keeps the dough soft and tender in the center.
• Baking Powder and Baking Soda: Work together to allow the dough to rise and spread as it bakes.
• Gel Food Coloring: I used neon green, purple, and orange gel coloring to tint the dough. Gel colors give you a bright shade without adding extra liquid. I used Sunny Side Up Bakery gel colors from Hobby Lobby.
• Dark Chocolate Chips: I like the dark chocolate flavor in these, but you can use semi-sweet, milk, or even white chips.
• Halloween M&M's: Add pops of color and more chocolate. Save a few to press into the warm cookies for a pretty finish.
• Sprinkles: Mix these into the colored dough for even more color and fun. Use extra to roll the balls in before baking.
• Oreo Cookies: Add pieces of cookie chunks for a delicious cookies-and-cream crunch. Save some pieces for decorating the tops. (Use the leftover Oreos to make these Halloween cookies and cream cookies.)
• Candy Eyes and Bones: You can usually find these fun sprinkles in craft stores or Walmart. I press them into the warm cookies after baking to give each one a spooky monster look.

How To Make Halloween Chocolate Chip Cookies

Before making the dough, preheat your oven and line a baking sheet with parchment paper or a Silpat baking mat.

1. Make the cookie dough. Beat the cool butter and sugar in a large bowl until creamy. Add the cold eggs and vanilla, then beat again. Slowly mix in the dry ingredients until the dough comes together.
2. Add colors. Divide the dough into three equal portions. Tint one orange, one green, and one purple, mixing by hand until each color is evenly distributed.
3. Add the mix-ins. Stir the candies, chocolate chips, and cookies evenly into each bowl of colored dough.
4. Shape the cookies. Use a 1-tablespoon scoop to portion 15 balls from each bowl. Then press one orange, one green, and one purple ball together to form a large ball of dough. Each one should weigh about 3.8 ounces. Roll the tops in extra sprinkles before baking.
5. Bake. Place the pan in the oven and bake. Immediately swirl a large round cup around the warm cookies to gently shape the edges.
6. Add more toppings. Let the cookies rest for 2-3 minutes, then transfer them to parchment paper. While they are still hot, press extra mix-ins plus candy eyes and bones into the tops. Let the cookies cool completely before storing.

Storing and Freezing

Store the cooled cookies in an airtight container at room temperature for 4-5 days.

To freeze baked cookies, wrap each one individually in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 2 months and thaw before serving.

You can also freeze the dough for later. Place the shaped dough balls on a parchment-lined pan, then freeze for an hour. Transfer them to a freezer bag and freeze for 2 months. Bake from frozen, adding a few extra minutes to the baking time.

More Festive Halloween Cookies

• Halloween Sugar Cookies
• Spider Cookies
• Halloween Oreos
• Chocolate Monster Sugar Cookies
• No Bake Owl Cookies
• Halloween Frosted Animal Cookies

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Recipe

Halloween Chocolate Chip Cookies

Yield: 15

Prep Time: 25 minutes

Cook Time: 11 minutes

Total Time: 36 minutes

These Halloween Chocolate Chip Cookies are thick, puffy, and a colorful monster mash up of fun. The green, purple, and orange dough is loaded with chocolate chips, Oreos, M&M's, and sprinkles.

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Ingredients

• I cup unsalted butter, softened 20-30 minutes
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 1 tablespoon vanilla extract
• 2 cold large eggs
• 1 tablespoon cornstarch
• 1 teaspoon table salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 3 ½ cups all purpose flour (420g)
• Green, Orange, Purple gel food coloring
• 1 cup Halloween M&M's + extra
• 1 cup dark chocolate chips + extra
• 1 cup chopped Oreo cookie chunks + extra
• 3 tablespoons holiday sprinkles + extra
• Edible candy eyes and bones

Instructions

1. Preheat oven to 375°F. Line a sheet pan with a Silpat or parchment paper.
2. Beat the butter and sugars until smooth and creamy. Add the eggs and vanilla and beat again.
3. Add the cornstarch, salt, baking powder, baking soda, and flour and mix slowly until a soft dough forms.
4. Divide the dough evenly into 3 separate bowls. Tint one portion of dough orange, one purple, and one green. Stir gently until all of the dough is evenly colored.
5. Add ⅓ cup of M&M's, ⅓ cup chocolate chips, ⅓ Oreo chunks, and 1 tablespoon sprinkles to each bowl. Gently stir until mixed in.
6. Use a 1 tablespoon scoop to make 15 dough balls from each color. Press one ball of each color together to make one large dough balling weighing about 3.8 ounces. Roll the top of the balls in the extra sprinkles.
7. Bake 4 or 5 at a time in the preheated oven for 11 minutes. Remove the pan from the oven. To fix uneven edges, immediately place a large cup around the outside of each hot cookie and circles around the edges.
8. Let the cookies rest on the hot pan for 2-3 minutes before gently moving them to a sheet of parchment paper on the counter.
9. Press a few chocolate chips, M&M's, cookie chunks, and edible eyes and bones into the tops of the hot cookies.
10. Once the cookies have completely cooled, place them in an airtight container.

Notes

• Measure the flour correctly. Fluff and spoon it into your measuring cup, then level it off with a knife. I like to use a kitchen scale for an exact amount. Too much flour will dry out these cookies.

• Keep the colors distinct. Gently press the colored dough together without overworking or twisting it. This helps the colors stay visible after baking.
• Don't overbake! Remove the pan when the edges are lightly brown, but the centers still look slightly underdone. They'll continue to set up on the hot baking sheet.
• Make smaller cookies. Divide the dough into 30 portions for smaller cookies that are great for parties. Start checking them around 7 minutes, as they will bake faster.

Recommended Products

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

• 
  1 tablespoon cookie scoop
• 
  Halloween Sprinkles - 16 Oz - Orange, Black, Purple and White Jimmies
• 
  Assorted Candy Eyeballs Box

Nutrition Information:

Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 575Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 7gCholesterol: 36mgSodium: 308mgCarbohydrates: 102gFiber: 4gSugar: 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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Please leave a comment on the blog or share a photo on Pinterest

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

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.

Recommended Products

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

• 
  Wilton Perfect Results Large Nonstick Loaf Pan
• 
  Bakers Joy Cake Pan Spray 2 Pack

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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Please leave a comment on the blog or share a photo on Pinterest

The post Nutella Pumpkin Bread appeared first on Inside BruCrew Life.

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.

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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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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.

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• 
  Cuisinart ICE-100 Compressor Ice Cream and Gelato Maker
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  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.

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Ingredients

For the Cake

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• 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

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• 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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