When I think of summer desserts- ice cream is the first that comes to mind. When it comes to seasonal summer flavors- blackberry is top of the list. Our No-churn Chocolate Cake Ice Cream was such a hit that we wanted to use the base for that easy ice cream recipe to create another summer dessert that would be a new family favorite for those long summer nights! Because let’s be real….it was the easiest and quickest dessert I’ve ever made in the history of making dessert and I’m all about easy desserts that will wow your guests or kids palette.
So let’s get to it! First step is to ensure that you have all the ingredients listed here:
Graham Cracker Crust Ingredients: Pre-bake or no bake option
Ice Cream Ingredients:
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Step 2: Take your cream cheese out of the refrigeration to come to room temp. Then prep your blackberries! Wash and rinse- dry with a paper towel. Place the blackberries in a medium bowl and sprinkle with sugar (I prefer a shallow bowl to ensure they are all evenly coated). Set aside.
Next- we are going to prepare the graham cracker pie crust. Using a food processor- grind the graham crackers or use a ziplock bag and rolling pin. Add sugar and pinch of salt. Melt the butter and pour into the food processor while on low speed. Or you can mix by hand in a medium bowl.
The mixture will be course. Add graham cracker mix to a 9-10 inch pie pan and firmly press down using either your hands or back of a measuring cup to make sure it is evenly and firmly packed. Bake the crust for 6-9 minutes or until fragrant and the crust begins to brown. Allow to cool completely before filling.
*The crust doesn’t have to be baked- chill in the refrigerator for 2 hours before filling for a no bake crust.
Now for the fun part! If you have kids- this is the task for them. Crush the blackberries with a fork or potato masher. The mixture will be clumpy and watery- that’s perfect!
Final Step- make the ice cream batter! This takes 5 minutes.
Graham Cracker Crust Ingredients: Pre-bake or no bake option
Ice Cream Ingredients:
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Nothing screams the start of summer more than ice cream. Confession- my husband and I eat ice cream pretty close to every night for dessert. Recently we both had ice cream cravings but NO ICE CREAM. What’s a girl to do!? With the current quarantine sitch….I didn’t really think it was necessary to make a special trip to the store just to satiate our ice cream addition.
So I got to thinking- how could I make it myself? This recipe has minimal ingredients (4 total for the base) that you likely already have in your pantry and the best part, it doesn’t require an ice cream maker or baking anything and whips up (literally) in 5 minutes.
This was the quickest dessert I have ever made in the history of making desserts. It was so creamy and tasted just like the fancy stuff you buy at the store. I happened to have extra cake scraps in the freezer and caramel sauce in the fridge so I decided to throw those into the ice cream and it totally made this recipe over the top!
Optional Add ins:
After Mothers Day weekend mimosas, french toast casserole, date night rigatoni and basically eating cookies for breakfast- we needed to break the indulgence but still wanted a little something sweet for the week.
We also needed to curb the unhealthy habit of eating our toddlers snacks (hellooo goldfish and PB crackers!) so I created healthy (ish) energy bites that are full of protein, healthy fats, fiber with a subtle sweetness to satisfy the sweet cravings without wrecking havoc on my thighs. Not to mention- they are gluten free, vegan, paleo, and refined sugar free and can be turned into a no bake cookie!
YOU. ARE. WELCOME my friends.
All you need are 6 pantry items & 6 minutes to make 1 batch of these delicious snacks that can be made 3 different ways!
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Chocolate Brownie Energy Bites:
Makes 12-14 balls or 6-8 Thumbprint Cookies
6-7 dates, pitted
¼ cup almonds (or any nut)
¼ cup peanut butter
¼ cup tahini
¼ cup coconut flour
1 tablespoon cocoa powder
1-2 tablespoon maple syrup (or honey)
3-5 tablespoon water (depending on desired consistency)
Pinch of sea salt (or top with maldon/finishing salt)
Optional Add ins: 1 tablespoon chia seeds, Flax seeds, 1 scoop collagen protein powder, any nut butter to replace Tahini or PB, coconut flakes, protein powder
*These are so versatile and fool-proof. Add any flavoring you like. I didn't want these to have a strong PB flavor so I did 50% PB, 50% Tahini. You can sub any nut butter for a different flavor profile!
Blend dates in a food processor with nuts then add the remaining ingredients until combined. The only variable will be the amount of water. Add a little at a time until you reach the desired consistency. It should be slightly sticky but roll together in the food processor like a paste.
Option 1: For the Dessert Lovers!
If you are craving a healthier cookie- roll into a tablespoon size ball, place on a cookie sheet, and using your thumb or back of a spoon- press down in the center to create a crevice in the middle of the dough. Fill with your favorite sweet filing (Jam, Caramel sauce, Ganache) and top with Sea Salt.
Option: 2: For the Dessert Enthusiast!
Roll into balls of desired size and drizzle with melted chocolate, coconut flakes, salted caramel sauce. This is much less added sugar than the thumbprint cookies but (in my opinion) the perfect amount for this to still be a healthy, protein packed snack with a slight indulgence.
Option 3: For the Health Nut
Roll into balls of desired size and that’s it!
These freeze really well and make for the perfect quick snack or dessert through- out the week. If you make this recipe- will you show us by tagging @Eatmorecakebycandice or using #EatMoreCakeFindMoreJoy on Instagram? We would love to see what you are baking in the kitchen!
I love how easy Rice Krispy Treats are to make. Not only because they are no-bake dessert but how quick they are to whip up for last minute sweet cravings or even as a fun activity to be in the kitchen with the kids! Add pastel colored candies and these Rice Krispy Treats are ready for the Easter Bunny! Or just a couple of hungry mouths to feed.
*If you love what you saw here, get more of it on Instagram & Pinterest! I would love to connect!
If you're anything like me, you might be doing some last minute Easter prep and need a quick and easy dessert- STAT! This year is going to be extra cozy due to the health crisis- another week at home, another week with our own little families. I bet you're feeling like you need a break or more activities for the kids? These Easter Rice Krispies hit all the cords!
They did not last long in our house and I felt like I could escape to the ocean breeze in Hawaii, if only for a sweet sweet second.
Hawaii because that is where I'm dreaming of going on vacation. In fact, we were supposed to be there this weekend (Easter) but had to cancel due to Covid-19 and its so disappointing!
So instead, we have been baking up a storm the last couple of weeks and will have some new recipes coming your way soon! Like Better than Boxed Chocolate Cake (with ingredients you already have at home). Are you excited? I'm EXCITED!
A quick announcement- we hosted our very first FREE Bake Along on Instagram Live last weekend and I had the best time! We drank spicy margaritas and made our highly requested Carrot Cake! Didn't snag the recipe? There is still time!
And Join us on IG live Saturday, April 11th at 11am PT as we demo how to frost and fill your cake just in time for Easter Sunday!
How to Make East Rice Krispy Treats
Step 1: Line a 9x13 pan with parchment paper- coat with softened butter or spray with oil
Step 2: Combine butter and marshmallows into a medium pot on the stovetop and melt over low-medium heat (stirring constantly) until marshmallows are completely melted.
Step 3: Take off the heat and stir in vanilla and Rice Krispy Cereal. Once combined- mix in your favorite Easter Candy!
Step 4: Spray hands with oil, quickly spoon mixture into prepared baking pan and press into the pan evenly.
Step 5: Allow the Rice Krispies to cool for 25-30 minutes before cutting into individual serving.
Easter Rice Krispy Treat Recipe
4 tablespoons unsalted butter
3-4 cups of mini marshmallows
6 cups of Rice Cereal
1 teaspoon Vanilla Extract
Pinch of salt
1 cup of Easter candy of choice (pictured are pastel M&M)
*Tip- Add additional marshmallows for ooey-gooey perfection!
Hello! I'm Candice and I love baking. This blog is dedicated to all things sweet, exploring your passion, staying inspired and encouraging you to Eat More Cake!