Category: American

Blueberry Ice Cream (No Eggs)

Fresh Blueberry Ice Cream is smooth, creamy and swirled with a simple homemade blueberry sauce in every scoop. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with fresh blueberry flavor for a treat everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Follow the instructions below to have two scoops of your new favorite Fresh Blueberry ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

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If you loved this recipe, be sure to check out more of my homemade ice cream flavors: Homemade Fresh Strawberry Ice Cream, Homemade Mango Ice Cream, Homemade Cherry Ice Cream, and Homemade Pineapple Ice Cream. And don’t forget to pair any of these with my homemade waffle cones!

Make the blueberry sauce. In a saucepan, add the blueberries and sugar. Simmer for 10–15 minutes, until the blueberries are soft and the sugar is fully dissolved. Let cool for 10 minutes.

Mix the base. In a bowl, combine the blueberry sauce, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended.

Then cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.

Churn. Turn on the ice cream maker and make sure it’s churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes.

Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoopable texture.

Enjoy!

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Blueberry Ice Cream (no eggs)

Fresh Blueberry Ice Cream is smooth, creamy and swirled with a simple homemade blueberry sauce in every scoop.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Churn 1 hour
Course Dessert
Cuisine American
Servings 6
Calories

Equipment

Ingredients
  

  • 4 cups blueberries (fresh or frozen)
  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 1 ½ cups granulated sugar
  • 2 tsp vanilla extract
  • ⅛ tsp salt

Instructions
 

  • Prep your ice cream maker. Follow your manufacturer's instructions for best results (usually in the user manual, which may also be available online). If your machine has a built-in compressor, you can make ice cream right away. Otherwise, place the ice cream bowl in the freezer for at least 24 hours before you start.
  • Make the blueberry sauce. In a saucepan, add the blueberries and sugar. Simmer for 10–15 minutes, until the blueberries are soft and the sugar is fully dissolved. Let cool for 10 minutes.
  • Mix the base. In a bowl, combine the blueberry sauce, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended, then cover with saran wrap – place a piece of saran wrap directly over the surface of the mixture (this will prevent skin forming). Refrigerate/chill for at least 6 hours or overnight.
  • Churn. Turn on the ice cream maker and make sure it's churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes.
  • Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoopable texture.

Video

Keyword blueberry ice cream, easy blueberry ice cream, fresh blueberry ice cream
Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

Tips and Ideas

  • Use fresh, ripe blueberries for the best flavor — they break down into a richer sauce than frozen berries. If using frozen, thaw and drain excess liquid first.
  • Let the blueberry sauce cool completely before mixing it into the cream base, so the ice cream churns properly and doesn’t end up icy.
  • Chilling the base for a few hours (or overnight) before churning helps it freeze faster and gives a creamier final texture.
  • For a swirled look instead of a fully blended one, reserve a few tablespoons of the blueberry sauce and fold it in during the last minute of churning.
  • A squeeze of fresh lemon juice in the blueberry sauce brightens the flavor and balances the sweetness.
  • Try folding in graham cracker crumbs, white chocolate chips, or a swirl of lemon curd for a fun twist on the classic.
  • Store in an airtight container with plastic wrap pressed directly on the surface to help prevent ice crystals from forming.

Desserts

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Easy Cookies and Cream Ice Cream

Easy Cookies and Cream Ice Cream is smooth, rich and absolutely loaded with chopped Oreos in every scoop. Nothing creates anticipation like homemade ice cream churning away to creamy perfection. This affordable and easy to make selection is perfect on any occasion. This dessert is sweet, simple and fun to make. It is bursting with vanilla flavor and crunchy cookie bits for a treat everyone will absolutely love. I enjoyed this recipe and recommend you try it at least once to see for yourself how delicious it really is.

Follow the instructions below to have two scoops of your new favorite Cookies and Cream ice cream ready to serve. Like and share this or any of the recipes you find interesting from my growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Feel free to leave a comment. Let us know if you and your family enjoyed this easy to make, delicious ice cream.

That’s it! A rich, creamy, cookies-and-cream ice cream made right at home — no fancy equipment or complicated steps required. Give it a try this weekend and let me know how it turns out.

— EatFoodlicious

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If you loved this recipe, be sure to check out more of my homemade ice cream flavors: Homemade Chocolate Chip Ice Cream, Homemade Mint Chocolate Chip Ice Cream, Homemade Vanilla Bean Ice Cream, and Coffee Ice Cream. And don’t forget to pair any of these with my homemade waffle cones!

Mix the base. In a bowl, combine the sugar, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended.

Churn. Turn on the ice cream maker and make sure it’s churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes. Chop your Oreos. Chop the Oreos and set them aside until you’re ready to add them in. Add the mix-ins. Add the chopped Oreos during the last 5 minutes of churning so they stay crunchy and evenly distributed.

Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoopable texture.

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Easy Cookies & Cream Ice Cream

Easy Cookies and Cream Ice Cream is a rich, creamy homemade vanilla ice cream loaded with chopped Oreos. No eggs, no custard — just churn and freeze.
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Prep Time 5 minutes
Churn 55 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6
Calories

Equipment

Ingredients
  

  • 2 cups Heavy Whipping Cream
  • 1 cup Whole Milk
  • ¾ cup Sugar
  • 2 tsp Vanilla Extract
  • ⅛ tsp salt
  • 15 Oreos

Instructions
 

  • Prep your ice cream maker. Follow your manufacturer's instructions for best results (usually in the user manual, which may also be available online). If your machine has a built-in compressor, you can make ice cream right away. Otherwise, place the ice cream bowl in the freezer for at least 24 hours before you start.
  • Mix the base. In a bowl, combine the sugar, heavy whipping cream, whole milk, vanilla extract, and salt. Whisk everything together until well blended.
  • Chop your Oreos. Chop the Oreos and set them aside until you're ready to add them in.
  • Churn. Turn on the ice cream maker and make sure it's churning properly. Slowly pour the cream mixture into the stainless steel/freezer bowl and churn for 40–60 minutes.
  • Add the mix-ins. Add the chopped Oreos during the last 5 minutes of churning so they stay crunchy and evenly distributed.
  • Serve or freeze. Enjoy it immediately as soft-serve, or transfer it to an airtight container with a lid and freeze for at least 6 hours to let it firm up to the perfect scoop-able texture.

Serve & Enjoy! Don’t forget to try out my homemade waffle cones with the ice

    Video

    Keyword best cookie and cream ice cream, easy cookie and cream ice cream, quick and easy cookie and cream ice cream
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    Tips for the Best Batch

    • Don’t skip the pre-freeze on your bowl if your machine doesn’t have a built-in compressor — a fully frozen bowl is key to getting that creamy texture.
    • Chop your Oreos into small-to-medium pieces; too fine and they’ll disappear, too big and they’re hard to scoop through.
    • Patience pays off — resist the urge to eat it straight from the churner if you want that classic scoopable ice cream texture.

    Desserts

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    Upside Down Apple Puff Pastry

    I am thrilled to share my go-to recipe for Upside Down Apple Puff Pastry! These treats offer a soothing, soft texture bursting with natural flavors, featuring perfect seasonal notes of cinnamon and sugar. They are the ultimate mid-morning snack or a comforting treat alongside a cold glass of milk. Honestly, I make these all the time, and they disappear in minutes! With their glistening sugar top and golden-brown pastry, they look better than anything from a bakery. Plus, they are incredibly fun and easy for kids to help make. Check out the video and detailed instructions below to whip up a batch today. Be sure to subscribe for more delicious inspiration, and remember—while they keep in the fridge, they are absolute magic when served warm!

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    Preheat the oven to 400°F. Place parchment paper on a baking sheet. Lightly dust a work surface with flour to avoid sticking. Unfold the dough and cut it into 3 long sections, then bisect those to create 6 pieces in total. Keep aside until needed.

    Prepare the apple by removing the core, peeling, and slicing it. Meanwhile, create an egg wash by whisking an egg and water in a small bowl. Assemble in this order: Drizzle 1 tbsp honey, add 1 tsp butter and 1 tbsp brown sugar

    Layer 6 apple slices, and top with puff pastry (see video).

    Use a fork and seal the dough edges together. Brush the egg wash on top. 

    Bake for 15-20 minutes or until golden. Remove from the oven and let rest for 10 minutes before serving.

    Serve & enjoy!

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    Upside Down Apple Puff Pastry

    I wanted to share a quick and easy recipe for an Upside Down Apple Tart. This version uses puff pastry instead of the traditional crust and is filled with sliced apples plus a hint of sweet honey with brown sugar.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Course Baked Goods
    Cuisine American
    Servings 6
    Calories

    Ingredients
      

    • 1 medium apple
    • 6 tbsp honey
    • 6 tbsp brown sugar
    • 6 tsp unsalted butter
    • 1 puff pastry sheet

    Egg Wash

    • 1 egg
    • 1 tbsp water

    Instructions
     

    • Preheat the oven to 400°F. Place parchment paper on a baking sheet.
    • Lightly dust a work surface with flour to avoid sticking. Unfold the dough and cut it into 3 long sections, then bisect those to create 6 pieces in total. Keep aside until needed.
    • Prepare the apple by removing the core, peeling, and slicing it. Meanwhile, create an egg wash by whisking an egg and water in a small bowl.
    • Assemble in this order: Drizzle 1 tbsp honey, add 1 tsp butter and 1 tbsp brown sugar, layer 6 apple slices, and top with puff pastry (see video).
    • Use a fork and seal the dough edges together. Brush the egg wash on top.
    • Bake for 15-20 minutes or until golden. Remove from the oven and let rest for 10 minutes before serving.

    Enjoy! Store leftovers in the refrigerator.

      Video

      Keyword easy upside down apple puff pastry, quick upside down apple puff pastry, upside down apple puff pastry
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      Baked Goods

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      Pumpkin Basque Cheesecake

      This pumpkin basque cheesecake takes the deeply caramelized, no-crust “burnt” Basque style and folds in pumpkin puree and warm spice for a fall-ready twist — a dark, almost-burnt top giving way to a center that’s rich, creamy, and deliberately jiggly. Unlike a traditional cheesecake, there’s no crust to build and no water bath to fuss over, just high heat and a handful of pantry ingredients. It’s the kind of dessert that looks impressive on a holiday table but takes barely 10 minutes of hands-on prep.

      Watch the video and follow the simple instructions below to have these delicious Pumpkin Basque Cheesecakes ready to share in your home tonight. Fall is a cooler time of the year and pumpkin is a fun seasonal puree to make that is moist rich and delicious in these Cheesecakes. Like and share this or any of my recipes you find interesting. Thanks and come back again soon. Also get the kids to help make these to share with their friends. Best part from a family bonding experience cooing this recipe is the reward of passing along tips in the kitchen that have been around for as long as good home cooking.

      Serving Suggestions

      If you’re building out a fall dessert spread, this pairs well with other pumpkin favorites like Pumpkin Cream Cheese Muffins.

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      Preheat the oven to 450°F. Tear 2 large piece of parchment paper 16″ x 12″. Place the scrunched paper to the bottom and sides of 6″ or 7″ springform pan. Watch video for reference.

      In bowl: beat/mix cream cheese until smooth. Tip: microwave cream cheese in 30 seconds increments or until soft. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. Add sugar, pumpkin puree and beat until smooth. Add heavy cream, vanilla extract, salt and beat until smooth. Use a spatula to scrap the sides of the cheesecake batter to center of the bowl. 

      Add pumpkin spice & cornstarch (make sure to sift it) and mix everything together until smooth. 

      Beat on low speed (to avoid air bubbles). In increments- add 1 egg at a time and whip until smooth. DO NOT SKIP THIS PART. Tip: have separate bowls with each egg ready to use. 

      Use a spatula to transfer the batter to the springform. Let the batter rest in the pan for 15 minutes to remove extra air bubbles in the cheesecake. Place the cheesecake on a baking sheet.

      Bake for 27-30 minutes or until dark brown on top. It should be a puffy and jiggly when you remove it from the oven (27 minutes for a 6″ pan & 30 minutes for a 7″ pan).

      Place the cheesecake on the baking/cooling rack and let set at room temperature for 2-3 hours or until cool completely. 

      Serve at room temperature or refrigerate uncovered for 8 hours or overnight. Just before serving- gently remove the parchment paper from the cake.

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      Pumpkin Basque Cheesecake

      This pumpkin basque cheesecake has a deeply caramelized top, a creamy custard center, and no crust or water bath needed — just 9 pantry ingredients.
      No ratings yet
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      Prep Time 10 minutes
      Cook Time 27 minutes
      Total Time 37 minutes
      Course Dessert
      Cuisine American
      Servings 6
      Calories

      Equipment

      • 6" or 7" Springform Pan

      Ingredients
        

      • 16 oz cream cheese room temperature
      • 1 cup pumpkin puree not pie filling
      • ¾ cup sugar
      • ½ cup heavy whipping cream
      • 1 tbsp cornstarch
      • 2 tsp vanilla extract
      • 2 tsp pumpkin spice
      • ¼ tsp salt
      • 3 large eggs room temperature

      Instructions
       

      • Preheat oven to 450°F. Tear two 16" x 12" parchment paper pieces; crunch and line a 6" or 7" springform pan.
      • Beat cream cheese until smooth (microwave in 30-second increments if needed). Add sugar and pumpkin puree; beat until smooth. Incorporate heavy cream, vanilla extract, and salt.
      • Sift pumpkin spice and cornstarch together; mix into batter until smooth.
      • On low speed, add eggs one at a time, beating after each addition to avoid air bubbles.
      • Transfer batter to springform; let rest 15 minutes. Place on baking sheet.
      • Bake 27–30 minutes until dark brown and puffy with slight jiggle.
      • Cool at room temperature for 2–3 hours until completely cool.
      • Serve at room temperature or refrigerate uncovered 8 hours overnight. Just before serving, gently remove the parchment paper from the cake.

      Video

      Keyword best pumpkin basque cheesecake, easy pumpkin basque cheesecake, pumpkin basque cheesecake
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      Storage

      Store covered in the refrigerator for up to 5 days. To freeze, wrap the fully chilled, unsliced cheesecake tightly in plastic wrap and foil and freeze up to 1 month; thaw overnight in the fridge before serving.

      Recipe FAQs

      Why is the top so dark, almost burnt? That’s intentional — it’s the signature of Basque-style cheesecake. The high oven temperature caramelizes the top into a deep brown, almost-bitter contrast to the creamy interior, rather than the pale, cracked-free top of a traditional baked cheesecake.

      Do I need a water bath for this recipe? No — that’s part of what makes Basque cheesecake different. It’s baked uninsulated at high heat, which is what produces the dark top and custardy center, so skip the water bath entirely.

      Why is the center so jiggly when it comes out of the oven? That’s expected and correct — a pronounced jiggle in the middle (not the edges) means it’s done. The residual heat continues to set the custard as it cools, so pulling it early actually gets you the right texture.

      Can I use fresh pumpkin puree instead of canned? Yes, though fresh puree tends to hold more moisture than canned. Straining it through a fine mesh or cheesecloth for a bit before measuring helps avoid a wetter, looser batter.

      Can I make this ahead for a holiday gathering? Yes — it’s a great make-ahead dessert since it needs to cool and chill anyway. Baking it a day ahead and refrigerating overnight actually makes for cleaner slices.

      Cheesecake Recipes

      Desserts

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      Pumpkin Baked Oatmeal

      A warm serving of this Pumpkin Baked Oatmeal is batch healthy, tasty and very easy to make. I love delicious oatmeal featured selections for my morning snack and this recipe is rewarding and fun to create. Make a serving of this Baked Oatmeal on Sunday and have a ready to go easy to serve breakfast at the ready for your busy week. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion.  We enjoy this dish every time we make it and hope you give them a try to see for yourself just how delicious simple and easy can be.

      Watch the video and follow the instructions below to have a warm bowl of Pumpkin Baked Oatmeal today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Store in the refrigerator until ready to sever, best enjoyed fresh. Thanks for visiting and see you again soon.

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      Preheat the oven to 375°F. Grease the 9″x 9″ pan with cooking spray or line the inside of the pan with parchment paper. In a bowl: add oatmeal, salt, pumpkin spice, baking powder, cinnamon and mix.

      Add maple syrup, vanilla extract, milk, eggs, pumpkin puree, melted butter and mix everything together.

      Transfer the mixture to the pan. 

      Bake for 30-35 or until the top is golden. Let cool for 10 minutes before serving.

      Serve with whipped cream & maple syrup. Enjoy!

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      Pumpkin Baked Oatmeal

      Pumpkin Baked Oatmeal is a quick and easy recipe that is simply delicious.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 5 minutes
      Cook Time 30 minutes
      Total Time 35 minutes
      Course Breakfast, Brunch
      Cuisine American
      Servings 9
      Calories

      Equipment

      • 9" x 9" pan

      Ingredients
        

      • 2 ½ cups old fashioned rolled oats
      • 1 cup pumpkin puree not pumpkin filling
      • 1 cup milk
      • ⅓ cup maple syrup or honey
      • ¼ cup unsalted butter melted
      • 2 tsp vanilla extract
      • 2 tsp pumpkin spice
      • 1 tsp baking powder
      • ½ tsp ground cinnamon
      • ⅛ tsp salt
      • 2 large eggs

      Instructions
       

      • Preheat the oven to 375°F. Grease the 9"x 9" pan with cooking spray or line the inside of the pan with parchment paper.
      • In a bowl: add oatmeal, salt, pumpkin spice, baking powder, cinnamon and mix. Add maple syrup, vanilla extract, milk, eggs, pumpkin puree, melted butter and mix everything together. Transfer the mixture to the pan.
      • Bake for 30-35 or until the top is golden. Let cool for 10 minutes before serving.

      Serve with whipped cream & maple syrup. Enjoy!

        Video

        Keyword best pumpkin baked oatmeal, easy pumpkin baked oatmeal, fall pumpkin baked oatmeal, pumpkin baked oatmeal
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        Breakfast

        Baked Goods

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        Dutch Oven Spiral Ham

        Dutch Oven Spiral Ham is a simple two step process that is very delicious. The Ham is slowed cooked with brown sugar and honey that creates a sweet holiday feast that everyone will enjoy. Succulent meat that is infused with natural sweetness advertise the meal to bring the family to attention. This recipe cuts a lot of time off preparation and maintains the taste, texture and flavor that comes with slower cooking methods of preparation. Save yourself some preliminary activities and bring a quality meal to the table that will have your family appreciating the seasonal atmosphere that comes with this sweet succulent holiday ham.

        Watch the video, follow the instructions as you confidently prepare this traditional holiday main course for the center of your families table. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Spiral ham is a favorite as it is great for main entrees, sliders or as sandwiches. The best part of this process is just how simple and easy this recipe actually is. Thanks for visiting and see you again soon.

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        Dutch Oven Spiral Ham

        Easy Dutch Oven Glazed Spiral Ham is an herbal flavored succulent feast that is perfect on any occasion.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 1 hour 45 minutes
        Total Time 1 hour 55 minutes
        Course Main Course
        Cuisine American
        Servings 12
        Calories

        Equipment

        • Dutch Oven

        Ingredients
          

        • 8-10 lbs bone-in spiral ham
        • ½ cup water

        Glaze

        • ½ cup honey
        • ½ cup brown sugar
        • 2 tbsp Dijon mustard
        • 2 tbsp apple cider vinegar

        Instructions
         

        • Preheat the oven to 325°F.
        • Remove the ham from the bag and discard the seasoning packet. Pat the ham with a paper towel. Place spiral ham (cut side down) into the dutch oven. Pour ½ cup of water into the bottom. Either cover with a lid or aluminum foil.
        • Bake for 12-13 minutes per-pound. (I did mine for 13 minutes per-pound).
        • Combine honey, brown sugar, dijon mustard, apple cider vinegar and mix well.
        • In the last 30 minutes: remove ham from the oven. Remove lid or aluminum foil from the ham. Coat the ham with the sauce (make sure to let it drizzle down between the ham slices). Bake for 30 minutes uncovered.
        • Remove and tent the ham for 10 minutes before serving.

        Serve & enjoy!

          Video

          Keyword dutch oven ham, dutch oven honey spiral ham, dutch oven spiral ham, thanksgiving dutch oven ham
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          Main Dishes

          Sides

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