Ice Cream

DIY: Fresh Cherry Sauce

The first time I made it, I called it “Cheater’s Cherries Jubilee.” For a few nights more in a row than I’ll admit on the internet, I pitted ~2 dozen cherries into a small bowl, dropped a piece of orange peel in, and popped it in the microwave for 90 seconds.

I scooped the still-warm, slightly-tart cherry sauce over a bowl of vanilla ice cream and borderline inappropriately oooh’ed and aaah’ed my way through dessert.

But only borderline inappropriately.

DIY: Fresh Cherry Sauce

90 seconds. That’s all it took for a quarter-pound of fresh cherries to cook into a borderline magical dessert sauce. No butter, no booze, and most importantly: I still have both of my eyebrows.

After a couple of nights of making single-serving cherry sauce in the microwave, I buckled down and pitted an entire pound of cherries for a larger, “yogurt topping” batch.

It took two 90-second trips through the microwave with a couple of pieces of orange peel, a little cornstarch to help it “gel” just a bit more, and a few drops of liquid stevia at the end just to sweeten it enough to take the edge off my morning bowl of plain Greek yogurt. (When I make it for ice cream, I dodn’t add sweetener at all.)

DIY: Fresh Cherry Sauce

Making your own fresh cherry dessert topping couldn’t be easier. I mean, maybe it could… but I think you’ll be happier with a DIY version than opening up a jar.

And it’s applications are endless: top pancakes and waffles, scoop over ice cream, swirl into your favorite brownie batter, serve over plain cheesecake, swirl into yogurt… I could keep going. But then I’d have to make another batch.

DIY: Fresh Cherry Sauce

Fresh Cherry Sauce

Fresh cherries are turned into a decadent ice cream or yogurt topping in just 3 minutes in the microwave.


  • ~1 1/4 lb cherries, pitted to yield 1 lb
  • 2 1x3-inch lengths of orange peel
  • 1/2 tsp cornstarch
  • Sweetener of choice (optional; I used 4 drops liquid stevia)


  1. Place cherries and orange peel in a microwave-safe bowl and sprinkle cornstarch over top.
  2. Microwave on high for 90 seconds, stir, and heat for another 90 seconds - the mixture will bubble up so don't walk away! Or better, place a paper towel under the bowl.
  3. Add any sweetener, if desired, and let cool a bit.
  4. Scoop the still-warm sauce over ice cream for Cheater Cherries Jubilee or chill completely and swirl into yogurt.
  5. Will keep at least a week in a jar in the fridge.


Yields: 2 cups

Source: Confections of a Foodie Bride

Estimated time: 15 minutes


Fresh Cherry Coke Float Recipe

I grew up 40 minutes north of the 4th largest city in the United States. And it might as well have been 200 miles from the nearest civilization.

Back then, it was the last-Dairy-Queen, barely-a-dot-on-the-map before you hit that stretch of 59 that turned into 2 parts speed trap, 1 part scary hillbilly cop movie, and 1 part I Know What You Did Last Summer.

The grocery stores was tiny, the WalMart was even smaller, the town shut down on Friday afternoons during football season so everyone could stand in line at the concession stand under the bleachers for Frito Pie and a coke.

Not “Coke.” But coke. You probably called it soda or pop (or paaaaahp, giggle). But here in Texas? It was all coke. Whether you ordered a coke, asked for a coke, or were offered a coke, the next question was always the same: “what kind?”

And unless you were visiting from way out of town or just really lost, your favorite coke was Dr Pepper.

Fresh Cherry Coke Float Recipe

My mom was a walking Barbara Mandrell song and always dropped a handful of peanuts in her Dr Pepper. That? I never understood. I mean, maybe. Sweet, salty. But the only thing I want to chew from my glass of Dr Pepper is ice.

During the summer, mom would pack the ice cream maker in the sink with ice and rock salt, and then after what seemed like hours of rahnr-rahnr-rahnr, it was time for the greatest summer treat next to salted watermelon.

Dr Pepper Floats.

Fresh Cherry Coke Floats

With 23 (!!!) lbs of fresh cherries in the house, we took mom’s (peanut-less) Dr Pepper floats to the next, logical level: Cherry Dr Pepper Floats. Muddled fresh cherries, a couple scoops of HEBs 1905 Vanilla Ice Cream (move over, Blue Bell Homemade Vanilla!), and not-from-Dublin real-sugar Dr Pepper.

Messy, fizzy, and creamy. And even better than I remember.

Fresh Cherry Dr Pepper Floats

What's better than a coke float? A coke float made with fresh cherries. And Dr Pepper.


  • 8 pitted cherries
  • 2 scoops vanilla ice cream
  • Dr Pepper


  1. For each float, either muddle the cherries in the bottom of a frosty mug or pulse a few times in a blender (I vote the latter, especially if you're making more than 1).
  2. Scoop in the vanilla ice cream and then slowly (SLOWLY) stream in the Dr Pepper until full.
  3. Grab a spoon and a straw and enjoy.


Yields: 1 serving

Source: Confections of a Foodie Bride

Estimated time: 5 minutes


Drunken Cherry Galettes You know what’s better than eating cherries straight out of the bag for lunch?


These individual galettes are not your average dessert. The rustic pie/tart/pastry-thingies are filled with red wine-soaked cherries, glazed with a red wine reduction, and then topped with a scoop of vanilla ice cream. It tastes like someone (me) spiked a cherry pie with wine (because I did).

And they couldn’t be easier. You take a dough circle (full disclosure: more like rounded squares and octagons), fill it with drunken fruit, and then fold the edges in.

Imperfection is the key here – because I’m almost positive that “galette” is French for “just throw that crap together because no one GAF what it looks like and pour me more wine.” (Gosh, the French are insanely concise. And bossy.)

Drunken Cherry Galettes

And sure, you need 2 hours for the recipe. But 90 minutes of that is actually you just drinking wine while watching Top Gear reruns.

Drunken Cherry Galettes

I used my all-time-favorite forever-and-ever-amen pie crust recipe for the perfectly flaky base. You could just grab one from the freezer section… but you might as well just make your own. Because what else are you going to do while the cherries are soaking? (Besides drink wine.)

Drunken Cherry Galettes

A buttery, flaky galette filled with red wine-soaked cherries.


  • For the pie crust:
  • 11 Tbsp cold butter, cut into small chunks
  • 2 cups flour
  • 2 Tbsp sugar
  • 1/2 tsp salt
  • 4-6 Tbsp ice cold water
  • For the filling:
  • ~1 1/4 lb cherries, (pitted to yield 1 lb)
  • 1 cup red wine (I used a merlot - anything you like to drink will work)
  • 1/4 cup sugar
  • Juice and Zest of 1/2 lemon
  • 1 tsp cornstarch
  • 1 egg whisked with 1 tbsp water
  • Coarse sugar for sprinkling
  • Vanilla ice cream, for serving


  1. Whisk together the flour, sugar, and salt.
  2. Cut in the butter (by hand or machine) until the mixture is crumbly and the butter is mostly the size of peas.
  3. Add 4 Tbsp water and mix, adding the last of the water 1 tablespoon at a time only if needed to make the mixture hold together when pinched between your fingers.
  4. Turn out onto a sheet of plastic wrap and pat it together into a disc.
  5. Wrap tightly and refrigerate for an hour.
  6. Pit the cherries and place in a shallow dish (I used a pie plate).
  7. Pour over the wine, lemon juice and zest, and sugar, stirring to mix well.
  8. Let sit one hour at room temp (longer is fine).
  9. Set a strainer over a sauce pan and pour the cherries into the strainer, scraping any undissolved sugar from the bowl, and drain well.
  10. Remove 1/4 cup of wine and set aside.
  11. Simmer the wine mixture in the pot until thickened and reduced to about 1/4 cup.
  12. Preheat oven to 375 and line a baking sheet with parchment.
  13. Sprinkle cornstarch over the cherries and add the reserved 1/4 cup wine, stirring until well mixed.
  14. Divide the dough into 4 equal pieces, roll out on a floured surface into a circle, and mound 1/4 of the cherries in the center of each circle of dough.
  15. Fold the edges towards the center and drizzle 1 Tbsp of the liquid left in the bowl over each dessert.
  16. Brush with egg wash and sprinkle with coarse sugar.
  17. Bake for 25-30 minutes, until bubbly and golden brown.
  18. Brush wine reduction over the fruit in each tart, top with a scoop of ice cream, and drizzle with more wine reduction.


Yields: 4 galettes, 8 servings

Source: Confections of a Foodie Bride, pastry crust from The Pastry Queen

Estimated time: 2 hours


Dulce de Leche Ice Cream

5 ingredients to heaven.

5 simple ingredients.

I don’t know that any single of ice cream has ever been so rich and decadent. And after being pretty much sugar-free for 30 days, I was good after a single bite.

Dulce de Leche Ice Cream

After officially wrapping up the Whole30, I wanted sushi rolls – complete with white rice. Jason wanted ice cream. Actually, Jason just wanted dessert. Something completely over-the-top, no chocolate.

And this ice cream totally qualifies as both.

His favorite ice cream, pre Whole30, was Haagen-Dazs Dulce de Leche. And it’s insanely easy to recreate at home – fresher, better, and for less expense – with just a handful of ingredients.

I tweaked the original recipe to:
1. Add more vanilla – you can never have too much vanilla to support those wonderful caramel notes.
2. Add the scrapings of a vanilla bean – everything tastes better studded with pretty flecks of vanilla bean
3. Swirl additional dulce de leche into the churned ice cream before freezing (well, as much as one can swirl it).

The final product:

Dulce de Leche Ice Cream

One small spoonful of heaven.

Dulce de Leche Ice Cream

Rich, decadent homemade dulce de leche ice cream studded with vanilla bean flecks.


  • 1 cup heavy cream
  • 2 cups whole milk
  • 2 cups dulce de leche, divided (or two cans of homemade dulce de leche using this method, with some leftovers)
  • 1 tsp vanilla
  • Scrapings from 1 vanilla bean


  1. Heat milk and cream in a medium pot over medium-high heat just until steaming.
  2. Remove from heat and whisk in 1 2/3 cup dulce de leche until completely smooth.
  3. Whisk in the vanilla and the scrapings of a vanilla bean.
  4. Transfer the mixture to a bowl and completely cool it (placing the bowl in the sink and adding ice water to the same level as the mixture inside the bowl will speed things along very quickly).
  5. Chill until completely cold.
  6. Transfer the mixture to your ice cream maker and run according to manufacturer instructions.
  7. Scoop out 1/3 of the ice cream into your freezer-bound container, drop small spoonfuls of half of the leftover dulce de leche on top.
  8. Scoop out another 1/3 of ice cream and repeat, using the remainder of the dulce de leche.
  9. Scoop the remaining ice cream over top, using a knife held vertically, give the ice cream a couple of swirls, and then transfer the container to the freezer until solid.


Yields: ~1 quart

Adapted from Gourmet (RIP)

Estimated time: 4 hours