We’ve always had a habit of sneaking bits of dough from the bowl when we’re baking. So it’s no surprise that this ice cream flavor is at the top of the list at our house: cookie dough ice cream! Wow, is the homemade version of this flavor sublime! The soft, salty sweet bits of dough with pops of chocolate are abundant in the creamy, frosty vanilla cream. You can also make just the dough and throw it into purchased ice cream: a fun trick that lets you have any flavor base you want!

Ingredients in cookie dough ice cream

When was cookie dough ice cream invented? Ben & Jerry’s Ice Cream claims to have invented the popular flavor in 1984 when a customer suggested the idea at their original shop in Burlington, Vermont. It went on to become a fan favorite and they started selling it in grocery stores in 1991.

There’s no surprise why this is a popular flavor. That chewy dough texture with a hint of salty sweet is incredibly satisfying! The cookie dough ice cream recipe below shows you how to make it using homemade vanilla base. Or, simply make the dough and fold it into store-bought ice cream for a fun, semi-homemade treat! Here’s what you’ll need:

• 1 recipe Homemade Vanilla Ice Cream or 1 quart purchased ice cream
• All-purpose flour
• Salted butter
• Brown sugar
• Vanilla extract
• Mini chocolate chips

Tips for the cookie dough

Edible cookie dough is very simple to whip up as an ice cream mix-in! In fact, we like making the dough recipe to use for topping sundaes or mixing into purchased ice cream. As a choco-holic, I’ve always wanted cookie dough with a chocolate ice cream base: and here’s the way to do it! Here are a few tips for mixing up the dough:

• If desired, heat treat the flour. For best food safety, you can heat treat it to prevent bacteria growth. Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer). While we don’t always do this, it’s a good safety step to note.
• Form into pea-sized balls and freeze. It’s easiest to incorporate the cookie dough into ice cream when it’s made into very small bits. Portion out the bits with your hands and place them on a baking sheet, then freeze for 15 minutes or until hardened.
• If making in advance, store cookie dough until ready to use. If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.

Adding the cookie dough

You can use the cookie dough with this homemade vanilla ice cream recipe and mix it in after churning, or you can use it with a purchased ice cream! Here are a few things to note about adding the cookie dough to the ice cream base:

• For homemade ice cream: Churn the ice cream, about 25 to 30 minutes. Place the ice cream in a loaf pan, then mix in the cookie dough crumbles. Then freeze for another 3 hours for hard ice cream texture.
• For purchased ice cream: Scoop a quart of purchased ice cream into a loaf pan and mix in the dough. Re-freeze for about 2 hours or until the desired hard ice cream texture is reached.
• Use any flavor you like! You can make your own version of cookie dough ice cream by varying the ice cream base. Make it with chocolate ice cream, peanut butter ice cream, or coffee ice cream as fun variations!

Equipment for homemade: an ice cream maker!

For the homemade ice cream base, you’ll need an ice cream maker. It’s a great investment you can use to make sorbets, sherbet and ice creams all year round. The two main types of ice cream makers are:

• Freezer bowl ice cream maker: This type of inexpensive: it simply requires freezing the base of the ice cream maker overnight before making the recipe. We like this 2 quart freezer bowl ice cream maker, which is durable and has held up well over the years.
• Automatic ice cream maker: If you make ice cream often, you may want to consider an automatic ice cream maker. It’s larger and more expensive but requires no pre-freezing, so you can make ice cream at any time! (This is the type we use, but only because this is our job!)

Dietary swaps

Got a special diet? Here are a few notes for adapting this recipe to a special diet:

• Vegan: Use this Vegan Ice Cream base and vegan butter or refined coconut oil in the cookie dough
• Gluten-free: Use almond flour or gluten-free 1 for 1 flour

Storage for cookie dough ice cream

This chocolate chip cookie dough ice cream stores for up to 2 weeks. Place it in a loaf pan with a parchment sheet over the top, or simply scoop it into a sealed container. The texture is lusciously creamy for the entire storage period, not icy like other methods. The cookie dough itself stores frozen for up to 1 month.

More ice cream recipes

Love making ice cream? Here are a few more homemade ice cream recipes to try:

• Try Rocky Road Ice Cream
• Go for Mint Chocolate Chip Ice Cream
• Grab classic Vanilla Ice Cream, Chocolate Ice Cream or Strawberry Ice Cream
• Make Vegan Ice Cream (Dairy Free!) or Easy Banana Ice Cream
• Mix up Strawberry Cheesecake Ice Cream

01

Rocky Road Ice Cream

02

Mint Chocolate Chip Ice Cream

03

Easy Banana Ice Cream

04

Strawberry Ice Cream

This chocolate chip cookie dough ice cream is…

Vegetarian. For vegan, use Vegan Ice Cream and vegan butter or refined coconut oil in the cookie dough. For gluten-free, use almond flour or gluten-free 1 for 1 flour.

Cookie Dough Ice Cream

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• Author: Sonja Overhiser
• Prep Time: 2 hours
• Cook Time: 5 minutes
• Total Time: 2 hours 5 minutes
• Yield: 1 quart

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Description

This chocolate chip cookie dough ice cream is a dream! Use the dough recipe as a mix-in for purchased ice cream, or make a homemade base.

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Ingredients

Ice Cream (or use purchased ice cream*)

• 2 tablespoons cornstarch 
• 1 ½ cups whole milk, divided
• 1 cup granulated sugar
• 2 cups heavy cream
• ⅛ teaspoon kosher salt
• 2 teaspoons vanilla extract

Cookie dough

• 2/3 cup all-purpose flour
• 6 tablespoons salted butter, softened (or unsalted butter plus ¼ tsp salt)
• 6 tablespoons brown sugar
• ½ teaspoon vanilla extract
• ⅓ cup mini chocolate chips, plus additional if desired

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Instructions

1. In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in the sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
2. Remove from the heat. Stir in the remaining ½ cup whole milk and the heavy cream, salt and vanilla extract.
3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
4. Meanwhile, make the cookie dough: If desired, heat treat the flour*. Soften the butter in the microwave for about 10 seconds until just soft. Mash it with a fork with the brown sugar until fully incorporated. Mix in all the other ingredients, kneading with your hands as necessary. Add the chocolate chips and stir until evenly distributed. Form the dough into small pea sized balls and place them on a parchment-lined baking sheet. Place the sheet in the freezer for at least 15 minutes or until hardened. (If making in advance, remove the cookie dough bits from the tray once they are hardened and place in a sealed container for storage.)
5. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. Transfer to a loaf pan or sealable container. Add the cookie dough crumbles to the ice cream and mix in, saving out a few crumbles for the top. If desired, mix in 2 tablespoons additional mini chocolate chips. Top with more cookie dough and mini chocolate chips. Freeze 3 hours or overnight (or eat immediately for soft serve texture). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

Notes

*Make your own ice cream base, or use the cookie dough recipe as a mix-in for store-bought ice cream! If using purchased ice cream, make the cookie dough in Step 4, freeze it for 15 minutes, then scoop a quart of purchased ice cream into a loaf pan and mix in the crumbles. Re-freeze for about 2 hours or until the desired texture is reached.

**If using all purpose flour, you can heat treat it to prevent bacteria growth (optional). Preheat the oven to 300°F. Place the flour on a baking sheet and bake for 4 to 6 minutes until the temperature reaches 165°F, checking every few minutes with a food thermometer. Cool completely before using (be patient: if the flour is warm the texture of the cookie dough will suffer).

• Category: Dessert
• Method: Frozen
• Cuisine: American
• Diet: Vegetarian

Keywords: Cookie dough ice cream, chocolate chip cookie dough ice cream

A Couple Cooks - Recipes worth repeating.

This crowd-pleasing dessert won over our family and friends recently, so we’re excited to share it today. Try this Old fashioned blackberry cobbler recipe! The topping is sweet and fluffy with a crunchy sugar coating on the top, and it covers a zingy berry layer that’s scented with vanilla and cinnamon. We dare you not to take another bite! Smother this summer dessert in melty vanilla ice cream or homemade whipped cream and prepare to be amazed.

Ingredients in blackberry cobbler

Traditionally a cobbler has a fruit filling topped with dollops of biscuit-like dough that’s lightly sweetened. But another popular way to make a cobbler in America is with a simple, cake-like topping that forms a solid sheet of batter, which is then scooped into bowls when serving. This blackberry cobbler recipe is a spin on the latter version, and similar to our blueberry cobbler, it makes for one easy and stunning dessert.

The ingredients are simple and aside from the berries, you might already have them in your pantry or fridge. The ingredients for blackberry cobbler are:

• Fresh blackberries (or substitute frozen)
• Granulated sugar
• Cornstarch
• Lemon zest and juice
• Cinnamon
• All purpose flour
• Baking powder and salt
• Butter
• Milk
• Vanilla extract

Using fresh blackberries versus frozen

The blackberry cobbler is the perfect use for a mound of fresh blackberries in the summer, like berries from a U pick, a farmers market, or home garden. This recipe calls for 4 cups of blackberries, a quantity that can be rather expensive when bought from the store or even at a farmers market.

So if you’d like, you can swap in frozen blackberries! Use them right from frozen; no need to thaw. Since frozen berries aren’t typically as sweet as frozen berries, increase the sugar in the filling to ½ cup granulated sugar. Taste and add a little more if the flavor doesn’t pop or isn’t sweet enough.

Flavor variations

This blackberry cobbler recipe is great as written in the recipe below, but you can add a few things to make the flavor pop! Here are a few ideas:

• Orange: Substitute the lemon zest and juice for orange zest and juice for an even more citrusy zing (use ¼ teaspoon orange zest instead of ½ teaspoon)
• Cardamom: Use ¼ teaspoon ground cardamom in the topping, or sprinkle with a hint of ground cardamom when serving (we also love this in a cherry crisp)
• Bourbon or amaretto: Why not? Stir in 1 tablespoon amaretto or bourbon for a boozy boost

Serving blackberry cobbler

Allow this blackberry cobbler recipe o cool for 30 minutes to 1 hour before serving, which lets the texture set and cools it to warm. You can also allow it to cool longer until it is room temperature. It tastes incredible as is, but we think adding a topping takes it to the next level. Here are a few ways to serve it:

• Vanilla ice cream: Buy a pint or even better, make it homemade
• Whipped cream: make homemade whipped cream for the best creamy topping
• Creme fraiche: Mix it with a little maple syrup or sugar before serving

Storage and make ahead info

Blackberry cobbler is best the day it’s made, but it’s also great made in advance! It’s best prepared the night before, but it stores up to 3 days refrigerated. Reheat in a 350°F oven until room temperature or warm before serving.

More blackberry recipes

There are so many ways to use this versatile berry! Here are a few more ways to highlight blackberries in your cooking:

• Make a Classic Blackberry Crisp
• Whip up a Blackberry Mojito or Blackberry Margarita
• Go for a fresh Blackberry Salad with Balsamic Vinaigrette

01

Classic Blackberry Crisp

02

Blackberry Mojito

03

Blackberry Salad with Balsamic Vinaigrette

04

Blackberry Margarita

This blackberry cobbler recipe is…

Vegetarian.

Easy Blackberry Cobbler

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8

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Description

This blackberry cobbler recipe is easy and crowd pleasing! A golden fluffy topping covers a sweet and jammy berry layer.

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Ingredients

• 4 cups fresh blackberries* (1 pound)
• ¾ cup plus ⅓ cup granulated sugar, divided, plus more for topping
• 1 tablespoon cornstarch
• Zest of 1/2 lemon
• 2 tablespoons lemon juice
• ½ teaspoon ground cinnamon
• 1 cup-all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 6 tablespoons salted butter, melted
• ¾ cup milk
• 2 teaspoons vanilla extract

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Instructions

1. Preheat the oven to 350°F.
2. Combine berries with ⅓ cup granulated sugar, cornstarch, lemon zest, lemon juice, and cinnamon in the pan in a 9 x 9″ or 7 x 11″ medium baking dish.
3. In a medium bowl, combine the flour, ¾ cup sugar, baking powder and kosher salt; stir in the melted butter, milk and vanilla and mix batter until smooth. Let stand 1 minute for the batter to thicken.
4. Pour the batter over the filling, smoothing it to the edges. Sprinkle 2 teaspoons granulated sugar on the top. 
5. Bake for 55 to 60 minutes, until golden brown and set. Cool for at least 30 minutes before serving. Cut individual pieces and serve with vanilla ice cream or whipped cream. Stores up to 3 days refrigerated; reheat in a 350°F oven until room temperature or warm before serving.

Notes

*You can swap in frozen blackberries if you like: no need to thaw! Since they’re typically not as sweet as frozen berries, use at least ½ cup granulated sugar in the filling (add more to taste if desired).

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Blackberry cobbler, blackberry cobbler recipe

A Couple Cooks - Recipes worth repeating.

Welcome to the dessert of your dreams: this Old Fashioned cherry crisp recipe! Most summers we go cherry picking in Michigan and bring back a mound of the dark, sweet fruit. One of the best ways to use it? Bake up a crisp, of course! This one is perfect in our book, with sweet tart, juicy red fruit covered in cinnamon-spiced butter crumbles. (We also like to add a hint of ground cardamom for some intrigue!) Either way, served with homemade whipped cream or vanilla ice cream, it’s next-level good.

Ingredients for cherry crisp

Cherry crisp is the perfect dessert to highlight the sweetness of cherries! It pleases everyone and is very simple to make, with basic ingredients you likely already have on hand. It’s also versatile for different types of diets! Here are the ingredients for a basic cherry crisp:

• Sweet cherries, fresh, frozen or canned (see notes below)
• Granulated and brown sugar
• Cornstarch
• Lemon zest
• Vanilla extract
• Old Fashioned rolled oats
• All purpose flour
• Cinnamon
• Salted butter
• Salt

Types of cherries

This cherry crisp is best made when cherries are in season: which is the summer here in Midwest America! We love to go cherry picking in Michigan and nabbed a huge bowl of cherries for a fraction of what you’d pay at the store! But this recipe is also great with fresh grocery store cherries, frozen, or canned cherries! Here are a few types of cherries you can use in this cherry crisp:

• Sweet cherries: The most popular types of sweet cherries are Bing (dark red) and Rainier (golden and red). Bing cherries are easy to find at the grocery store and often you can find them fresh or frozen. They are very sweet, firm and juicy.
• Tart cherries: Montmorency cherries are sour cherries grown in Michigan. They’re more fragile to transport so most often you’ll find them dried or sometimes frozen. You can use them here if you can find them fresh, but add about 2 tablespoons extra sugar to the filling (then taste and add more as desired).
• Frozen cherries: Frozen cherries work well in crisp! Keep in mind the note about adding more sugar to tart cherries above.

Can you use canned cherries?

Canned cherries also work; it’s best if they are packed in water and unsweetened. Avoid using cherry pie filling because it has an artificially sweet flavor. One 15-ounce can of cherries has about 2 cups of cherries, so you’ll need 2 ½ cans here.

Tips for how to pit cherries

The most time consuming part of a cherry crisp recipe is pitting the sweet cherries! There are a few methods for how to do it, but we’ve found it’s easiest to pit cherries with a straw. Make sure it is a metal or a strong plastic straw (not disposable, which is too flimsy). Here’s what to do:

• Remove the cherry stem.
• Place the straw where the stem was and hold the cherry with one hand.
• Press the straw into the fruit firmly but gently, and the pit will pop out the other side.
• Keep in mind, this is a messy process! Wear an apron and you may want to wear plastic gloves to keep the cherry juice from staining your hands.

Flavor adders for cherry crisp: cardamom and more

This cherry crisp recipe tastes incredible as written, but we like to add one additional ingredient to take the flavor over the top: ground cardamom! It adds floral notes that bring a hint of complexity. Here are a few more flavor adders:

• Ground cardamom: Use ¼ teaspoon ground cardamom in the topping, or simply sprinkle with a hint of ground cardamom when serving
• Orange zest: Substitute the lemon zest for orange zest for an even more citrusy zing
• Amaretto: Why not? Stir in 1 tablespoon amaretto for a cherry amaretto crisp
• Walnuts, pecans or almonds: For an added crunch, stir in ¼ to ½ cup chopped nuts to the crisp topping.

Diet variations

This cherry crisp recipe is versatile and works for many types of diets! Here are a few ways to modify the recipe for diet preferences:

• Vegan: Use vegan butter or refined coconut oil (unrefined also works; it just tastes more like coconut!).
• Gluten Free: Use almond flour instead of all-purpose: its crunchy texture works perfectly in a crisp.

More cherry recipes

Love cherries? Here are a few fun ways to use them in desserts, drinks and more:

• Try Chocolate Cherry Milkshake or Cherry Smoothie
• Bake up a Chocolate Cherry Galette
• Make Crustless Cherry Cheesecake
• Go for Fresh Cherry Limeade or Cherry Lime Rickey

01

Cherry Smoothie

02

Fresh Cherry Limeade

03

Crustless Cherry Cheesecake

04

Cherry Lime Rickey

This cherry crisp recipe is…

Vegetarian. For vegan, use coconut oil or vegan butter. For gluten-free, use almond flour.

Cherry Crisp

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8

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Description

This cherry crisp recipe is the fruit dessert of your dreams! The pan of sweet tangy cherries is topped with cinnamon-spiced buttery crumbles.

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Ingredients

• 5 cups pitted sweet cherries (1 3/4 pounds)*
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• Zest of 1/2 lemon (or ¼ teaspoon orange zest)
• 2 teaspoons vanilla extract
• ¾ cup Old Fashioned rolled oats**
• ¾ cup all purpose flour (or almond flour for gluten-free)
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• Optional: ground cardamom (¼ teaspoon in the crisp or for serving)
• ¼ teaspoon kosher salt
• 8 tablespoons cold salted butter (or coconut oil or vegan butter for vegan)

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Instructions

1. Preheat the oven to 350°F.
2. Pit the cherries. In a medium bowl, mix them with the granulated sugar, cornstarch, lemon zest and vanilla extract in a bowl, then pour the filling into a round 9-inch pie pan, 9 x 9 inch baking dish or 7 x 11 baking dish.
3. In another medium bowl, mix together the oats, flour, sugar, cinnamon, and kosher salt. Cut the butter into small pieces and then use your hands to mix it into the oats until fully distributed and there are no more dry crumbs. It may take a while so be patient; you can also use a fork or pastry cutter if you prefer. (If using coconut oil, it can be room temperature; use the same method to add it.) Break the dough into crumbles with your fingers and place them in an even layer on top of the cherries.
4. Bake: Bake for 45 to 50 minutes until the top is evenly golden brown and the filling is bubbly. Cool for 30 minutes to 1 hour, then serve warm. Refrigerate leftovers up to 3 days (reheat to room temperature if desired). This crumble also freezes well for several months in a sealed container; reheat it in a 350 degree oven until bubbly and the topping is crisp.

Notes

*Frozen cherries work too. If using tart cherries instead of sweet, add a few more tablespoons sugar to the filling, to taste. Canned cherries also work; it’s best if they are packed in water and unsweetened. We don’t suggest using cherry pie filling here because it has an artificially sweet flavor. One 15-ounce can of cherries has about 2 cups of cherries, so you’ll need 2 ½ cans for this recipe.

**If desired, you can add ¼ to ½ cup chopped pecans, walnuts or almonds to the topping.

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Cherry crisp recipe, cherry crisp, recipe for cherry crisp

A Couple Cooks - Recipes worth repeating.

Here’s a dessert that spells summer for us: blueberry cobbler. This one is everything you need in a sweet treat: the fruit layer bursts forth with pure berry juiciness. The topping is cakey and fluffy, just sweet enough and baked to golden perfection. This is the blueberry cobbler recipe you need! It’s seeped in tradition for us, with loads of barbecues and cookouts and 4th of July celebrations under its belt. Every time we serve it, people ask for the recipe!

Ingredients in this blueberry cobbler recipe

There are a few common ways to make a blueberry cobbler. Traditionally a cobbler is a fruit filling topped with dollops of biscuit-like dough (which often is only lightly sweetened). However, the most popular way to make a blueberry cobbler in America is with a cake-like biscuit topping that is a solid sheet of batter.

This blueberry cobbler recipe is a spin on the latter version, an adaptation of my mom’s favorite recipe that she makes every summer. She got her recipe from her church’s cookbook, which you know has to be good! Our version uses similar ingredients: flour, butter, sugar and milk make the cobbler topping, and the blueberries are lightly sweetened and mixed with lemon juice and zest to accentuate their zippy flavor. Here are the blueberry cobber ingredients:

• Blueberries, fresh or frozen
• Granulated sugar
• Lemon juice and zest
• Cinnamon
• All-purpose flour
• Baking powder
• Salt
• Butter
• Milk
• Vanilla extract

This recipe is a spin on this Old Fashioned Blueberry Cobbler, if you’re looking our “magic” recipe where the berries sink until the batter while baking. This one has been updated to error-proof a few things and bring out the flavor to make it even better.

Can you use frozen blueberries in cobbler?

Frozen berries are a great substitute for fresh berries in blueberry cobbler. Cobblers, pies, crumbles, and bars are a great place to use frozen berries because they break down to make a jammy filling in the same way fresh berries do (similar to in a blueberry sauce).

Where frozen berries don’t work well? Baked goods like blueberry muffins and scones. Frozen berries can sometimes bleed into the batter and turn it a purple color! So it’s much safer in a cobbler. Let us know if you try this with frozen berries in the comments below.

Ways to serve blueberry cobbler

Blueberry cobbler warm from the oven is the ideal treat! But to us, the texture and flavor need one more thing: a creamy topping. This contrasts the sweet cake of the cobbler and rounds out the overall experience of the dish. Here are a few ways to serve it:

• Vanilla ice cream. Classic! Warm cobbler with cold ice cream is perfection.
• Whipped cream. Try our homemade whipped cream, which makes just the right rich and creamy counterpoint.
• Creme fraiche. This thick cream is perfect over fruit desserts. Use purchased or homemade creme fraiche.

Storage and make ahead info

This blueberry cobbler recipe is best the day it is made. For best results, allow it to cool for 30 minutes to 1 hour before serving. This lets the texture set and brings it to a warm temperature.

Blueberry cobbler also works made in advance! It’s best prepared the night before, but it stores up to 3 days refrigerated. Reheat in a 350°F oven until room temperature or warm before serving.

More blueberry desserts

If you’ve got fresh blueberries on hand, we’ve got lots of blueberry recipes for you to choose from! Here are a few favorites:

• Bake up a classic Blueberry Pie
• Go for simple Blueberry Crumble or Easy Blueberry Crisp
• Try Blueberry Cake: fluffy, lightly sweet, and scented with lemon.
• Make a fun and simple Blueberry Galette

This blueberry cobbler recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, use coconut oil and almond milk.

Easy Blueberry Cobbler

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★★★★★

4.3 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 to 8

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Description

This classic blueberry cobbler recipe is an easy family favorite! The golden sweet topping layered over juicy berries is pure bliss.

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Ingredients

• 3 cups blueberries
• 1 ¼ cup granulated sugar, divided
• Zest of 1/2 lemon
• 1 tablespoon lemon juice
• ½ teaspoon ground cinnamon
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 6 tablespoons butter, melted
• ¾ cup milk
• 2 teaspoons vanilla extract

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Instructions

1. Preheat the oven to 350°F.
2. Stir together the blueberries with ½ cup granulated sugar, lemon zest, lemon juice, and cinnamon in a 9 x 9″ or 7 x 11″ medium baking dish.
3. In a medium bowl, combine the all-purpose flour, ¾ cup sugar, baking powder and kosher salt. Stir in the melted butter, milk, and vanilla and mix until a smooth batter forms. Let the batter stand for 1 minute to thicken.
4. Pour the batter over the blueberry filling, smoothing it to the edges. (If desired, you can sprinkle a bit more sugar on the top.)
5. Bake for 55 to 60 minutes, until golden brown and set. Cool for at least 30 minutes before serving. Scoop into individual servings and serve with vanilla ice cream or homemade whipped cream. Stores up to 3 days refrigerated; reheat in a 350°F oven until room temperature or warm before serving.

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Blueberry cobbler, blueberry cobbler recipe, easy blueberry cobbler

A Couple Cooks - Recipes worth repeating.

There are tasty recipes and then there are family favorites, and this one will make you a legend in your circles: Chocolate Zucchini Bread! It’s beautifully moist, dark chocolaty and sprinkled with a generous helping of chips, making pools of melty chocolate if it’s warm and satisfying chunks when it’s cooled. We’re picky when it comes to chocolate breads and this one is truly sublime. It’s got just the right rich flavor and works as a snack or a dessert: top it with whipped cream for a true delight! Here are all our secrets.

Ingredients in chocolate zucchini bread

This chocolate zucchini bread recipe will wow your friends and family: at least it did for us! We recently visited family in Alaska and enjoyed it at a cookout with a sea view. Afterwards everyone asked for the recipe, solidifying it as “the chocolate zucchini bread.” There are a few things that are essential to the big flavor: Dutch process cocoa powder makes the best deep chocolaty flavor, and a mixture of butter and oil makes the best moist, even crumb. Here are the ingredients you’ll need:

• Zucchini
• All-purpose flour
• Dutch process (dark) cocoa powder
• Unsalted butter
• Neutral oil
• Brown sugar and granulated sugar
• Eggs
• Milk
• Vanilla extract
• Baking powder and baking soda
• Salt

Dutch process vs standard cocoa powder

Dutch process (dark) cocoa powder really is essential for the flavor in this recipe! This special type of cocoa powder is treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. This makes the flavor ultra chocolaty, with deep rich notes versus lighter fruity notes that you’ll get with regular cocoa powder.

• Dutch process cocoa powder is available in the baking aisle at your local grocery. Or buy it online: our favorite brands are Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.
• Recipes that use Dutch process cocoa powder? Try these Chocolate Muffins, Chocolate Banana Muffins, No Bake Cookies, Mug Cake, and this favorite trick, Healthy Chocolate Pudding.

Tips for this chocolate zucchini bread recipe

Chocolate zucchini bread is simple to whip up, but there are a few keys to success here. When we made it in Alaska my sister used a ceramic pan, which ended up with a drier result than when using an aluminum pan. Here are a few notes to keep in mind:

• Use an aluminum baking pan for best results. Ceramic and glass pans don’t cook as evenly and can result in a drier, cakier bread. Use aluminum if you can! We recommend a 9-inch loaf pan, but you can use an 8-inch pan too: just increase the bake time slightly.
• Don’t overmix! This is extremely important with a quick bread. Overmixing the batter can cause holes in the texture of the crumb. Mix until the batter is combined and there are no dry spots remaining.
• Don’t overbake. Overbaking makes for a dry bread. Pull the bread just when a toothpick comes out clean, about 60 to 65 minutes. The internal temperature should be between 200°F and 205°F.

A few special notes on cooling

Topping chocolate zucchini bread with chocolate chips makes for a nice look. However, there is a drawback: the chips take quite a while to cool and re-solidify. You’ll want to allow 2 to 3 hours for the bread to cool in the pan, and even then sometimes the chips aren’t fully solidified. This is important because when you remove the bread from the pan, the warm chips can get very messy.

If you’d like, you can omit the chocolate chips from the top. This allows you to remove it from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. Don’t want to wait? Turn it into chocolate zucchini muffins instead!

Variation: make it into muffins!

Want a variation on this recipe? Turn it into muffins! They bake in only 20 minutes and take only about an hour to cool. To make chocolate zucchini bread muffins, simply do the following:

• Add 1 tablespoon milk to the batter.
• Divide the batter into 12 muffin cups and top with the remaining chocolate chips.
• Bake for 20 to 26 minutes at 375°F.

More zucchini bread and muffins

There are so many ways to mix up zucchini bread! This chocolate zucchini bread is our absolute favorite, but a close second is lemon zucchini bread: it’s zingy and bright! It’s the exact opposite of this bread but nearly as satisfying. Here are a few more zucchini recipes:

• Go for classic Zucchini Bread
• Make bright and zesty Lemon Zucchini Bread, topped with a lemon glaze
• Opt for plant-based with Vegan Zucchini Bread
• Mix up Best Zucchini Muffins or Healthy Zucchini Muffins

01

Zucchini Bread

02

Lemon Zucchini Bread

03

Best Vegan Zucchini Bread

04

Chocolate Zucchini Muffins

Best Chocolate Zucchini Bread

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• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 12 slices

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Description

This chocolate zucchini bread recipe really is the best: moist, rich, and chocolaty, generously sprinkled with chips. A family favorite!

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Ingredients

• ¼ cup melted unsalted butter
• ⅓ cup neutral oil (vegetable, grapeseed, or canola)
• ½ cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ cup [210 g] all-purpose flour
• ½ cup Dutch-process (aka dark) cocoa powder (no substitutes!*)
• 2 cups large grated zucchini (about 12 ounces or 2 medium zucchini), packed
• 1 cup semi sweet chocolate chips

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Instructions

1. Preheat the oven to 350°F. Butter a 9×5-inch aluminum loaf pan.
2. Melt the butter, then whisk in the oil, brown sugar, granulated sugar, eggs, vanilla, baking powder, baking soda, and salt.
3. Use a spatula to mix in the flour, cocoa powder and zucchini until a thick smooth batter forms, mixing just until there are no longer streaks of dry ingredients. Fold in ¾ cup chocolate chips, mixing gently a few times.
4. Pour the batter into the loaf pan. Top with the remaining ¼ cup chocolate chips*.
5. Bake 60 to 65 minutes until the top is set (a toothpick inserted should have only a few clinging crumbs, but it’s hard to tell with the chocolate chips since they can melt onto the toothpick!). Allow the bread to cool in the pan until it reaches room temperature and the chocolate chips start to firm up, about 2 to 3 hours. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. The bread can be stored up to 3 days at room temperature wrapped in aluminum foil or up to 1 week refrigerated tightly wrapped. You can also freeze for up to 3 months.

Notes

*Don’t substitute regular cocoa powder here: the flavor is not nearly as developed and chocolaty. Dutch process cocoa powder is easy to find in the baking aisle. We like the brands Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

**If you’d like, you can omit the chocolate chips from the top. This allows you to remove the bread from the pan sooner and you can eat it warm! Otherwise, cool it in the pan for 2 to 3 hours before attempting to remove it. This is important because when you remove the bread from the pan, the warm chips can get very messy.

• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Chocolate zucchini bread, chocolate zucchini bread recipe

A Couple Cooks - Recipes worth repeating.

You’ve probably heard about one ingredient banana ice cream: and we’re here to tell you it’s worth the hype! Imagine: creamy, tropical-scented ice cream that requires no ice cream maker or ingredients other than the blackening fruit on your countertop. When you’ve got ripe bananas, this is one of the best ways to use them! It’s a fun recipe for kids that doubles as a grown up treat (especially with mix-ins). Here’s how to make this simple and wholesome banana ice cream recipe!

How to make easy banana ice cream

The traditional way to make homemade ice cream is to heat heavy cream and sugar on the stovetop to make a custard, then chill the custard and churn it in an ice cream maker. But this banana ice cream hack has been internet-famous for a while: it’s “ice cream” that’s made by blending frozen bananas (also called “nice cream”).

Can it truly be as good as it sounds? We thought we’d put it to the test. Turns out, it actually comes out sweet, frosty, and creamy: the very best one ingredient hack we know! Here’s how to make banana ice cream:

• Start with very ripe bananas. That’s right, the ones that are turning brown on the counter. The browner the better! Avoid perfectly yellow bananas: the ice cream won’t be sweet enough.
• Slice the bananas into 1/2-inch rounds, then freeze for 2 hours. Place them on a baking sheet so they don’t freeze into a solid block. The 1/2-inch size makes them easier to blend than larger pieces.
• Use a food processor to blend until smooth, or a high speed blender. We prefer the food processor because it’s easier to blend and comes together quickly: it takes about 1 minute. A high speed blender works, but it takes longer, with more times to stop and scrape down the bowl. You’ll likely have to use the tamper, which can be tricky if you’re not used to using one.
• For hard ice cream texture, freeze for 2 hours. You can eat it right away for soft serve texture, and depending on your bananas it might be fairly thick right away. It’s easier to form into scoops after freezing (this is called “ripening” with a standard ice cream).

Tips and tricks

This banana ice cream recipe is not like a standard ice cream made with dairy: there are a few downsides and things to know about this recipe hack! Here are the most important things to keep in mind:

• Blending can take a while: be patient. It will take several minutes to bring the frozen bananas to an ice cream-like texture. It’s helpful to add 1 tablespoon milk of choice, which makes it easier to blend.
• Taste and adjust flavors as necessary. If you’d like, you can add a little sugar or honey to make it slightly sweeter.
• Freezing overnight makes it become very hard and icy. The texture becomes like a block of ice. It’s best served the day it’s made.
• If too hard, allow to sit at room temperature for 20 to 30 minutes before serving. This applies to when you’ve stored it for a few hours in the freezer.

Mix-ins and variations for banana ice cream

This banana ice cream recipe is so easy that it’s fun to try different variations! Here are a few ideas for ways to change up the base recipe, and some mix-ins to make it chunky:

• Chocolate banana: Add 2 tablespoons cocoa powder and additional honey, maple syrup or sugar to taste if necessary
• Peanut butter banana: Add 2 tablespoons peanut butter to the base, or swirl it in
• Chocolate chips or chunks: Add 1 handful chocolate chips, mini chocolate chips, or chocolate chunks
• Chocolate ribbon: Stir in a half recipe of the chocolate from this Mint Chocolate Chip ice cream
• Nutella: Swirl in a spoonful of Nutella
• Cookie dough: Add small balls of this Edible Cookie Dough

What else would you add to this banana ice cream recipe? We would love to know your suggestions.

More ice cream recipes

This banana ice cream recipe is by far the simplest ice cream recipe we know! Here are a few more classic ice creams you’ll love:

• Make Chocolate Ice Cream or Vanilla Ice Cream
• Try classic Mint Chocolate Chip Ice Cream
• Go for Strawberry Ice Cream or Coffee Ice Cream
• Get fancy with Rocky Road Ice Cream or Strawberry Cheesecake Ice Cream
• Skip the dairy with Vegan Ice Cream

01

Rocky Road Ice Cream

02

Mint Chocolate Chip Ice Cream

03

Coffee Ice Cream

04

Strawberry Cheesecake Ice Cream

This banana ice cream recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Easy Banana Ice Cream

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 5 hours
• Cook Time: 0 minutes
• Total Time: 5 hours
• Yield: 4

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Description

This banana ice cream is one ingredient and tastes like a dream! Here’s how to make it: no ice cream maker required.

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Ingredients

• 4 ripe bananas, peeled
• 1 tablespoon milk of choice or water (optional)
• Mix ins: mini chocolate chips or chunks, peanut butter, Nutella swirl, cookie dough, etc (see Notes above)

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Instructions

1. Slice the bananas into 1/2-inch rounds, then freeze them on a baking sheet for 3 hours.
2. Place the bananas in a food processor (or high speed blender*) and process until smooth, stopping and scraping the bowl as necessary. It will take a while for the bananas to become fully smooth, so keep stopping and scraping until it comes together. It’s easiest to add 1 tablespoon milk of choice or water to help things blend, or you can wait a few minutes for the bananas to thaw a bit. Taste, and if you’d like it a bit sweeter you can add a few teaspoons of sugar or honey and blend again.
3. Eat immediately, or freeze up to 2 hours for an even more scoopable texture. Keep in mind the ice cream is best the day it is made. If you store overnight, the ice cream becomes very icy: make sure to allow the ice cream to sit at room temperature for 20 to 30 minutes before serving.

Notes

*A high speed blender is best; it can be difficult to get the bananas to blend using a standard blender.

• Category: Dessert
• Method: Frozen
• Cuisine: Dessert
• Diet: Vegan

Keywords: Banana ice cream, banana ice cream recipe, ice cream banana

A Couple Cooks - Recipes worth repeating.

There’s something about bars that is so homey and appealing (especially if you’re from the Midwest like us!). Introducing Blueberry Pie Bars: all the flavors of blueberry pie in handheld form! These are so simple and satisfying! The same dough makes a thick bottom crust and golden buttery crumbles, and the filling is a bright burst of fresh blueberries and lemon juice. Everyone loves this summer dessert: they’re thick with just the right chewy texture.

Ingredients in blueberry bars

These blueberry bars follow the formula of a typical fruit crumble bar: the same dough is used for the crust and crumble! It makes it simple and you only need a short list of ingredients to put them together. The fresh blueberry filling seals the deal, with just the right amount of lemon to make the flavor pop (it’s required, in our opinion!). Here’s what you’ll need:

• Blueberries
• All-purpose flour
• Light brown sugar
• Granulated sugar
• Rolled oats
• Salt
• Butter
• Cornstarch
• Lemon juice
• Vanilla extract

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? You can! Pies and bars are a great place to use frozen berries because they need to break down to make a jammy filling.

Full disclosure: we have not tested frozen blueberries specifically in these bars. However, frozen berries work similarly to fresh berries in our blueberry sauce, which is same basic concept as this filling. So, we feel confident sharing that this substitution will work! Let us know if you try this with frozen berries in the comments below.

Tips for blueberry bars

Blueberry pie bars are actually more like a blueberry crumble with a bottom crust! They’re simple to make, but there are a few things to note about the process. Here’s what to know:

• Grease the pan, then line the pan with parchment paper. This makes them easy to remove from the pan, because the blueberry filling can get a little sticky! Cut the parchment so that it extends on two sides to easily remove it from the pan. Greasing the entire pan helps the parchment stick to the bottom.
• Allow the bars to cool 30 minutes, then refrigerate 1 hour. This lets the texture set, firming it up so it’s the ideal texture for eating. Once you’ve refrigerated for 1 hour, you can easily cut them into 16 squares.

Storage info

How to store these blueberry pie bars once you’ve bake them up? If you stack them, make sure to store them with parchment paper between each layer so they don’t stick to each other. Then, place them in an airtight container and you can store them for:

• 3 days at room temperature
• 2 weeks refrigerated
• 3 months frozen

More blueberry recipes

Blueberries are our one of our favorite fruits to use in the kitchen! Here are a few more great blueberry recipes to use them:

• Desserts like blueberry pie or blueberry crumble
• Drinks like blueberry lemonade or blueberry cocktails
• Breakfasts like blueberry French toast casserole, blueberry oatmeal, or blueberry waffles
• Muffins like banana blueberry muffins, lemon blueberry muffins or classic blueberry muffins
• Breads like lemon blueberry bread or blueberry banana bread
• Sauces like blueberry syrup or blueberry sauce

01

30 Fresh Blueberry Recipes

02

Classic Blueberry Muffins

03

Blueberry Pie

04

Blueberry Lemonade

This blueberry pie bars recipe is…

Vegetarian.

Blueberry Pie Bars

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★★★★★

5 from 3 reviews

• Author: Sonja Overhiser
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 16 bars

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Description

These blueberry bars taste like blueberry pie or crisp: in handheld form! They’re sweet and jammy, topped with buttery crumbles.

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Ingredients

• 1 ¼ cup all-purpose flour
• 3/4 cup light brown sugar
• 1 cup rolled oats
• ½ teaspoon kosher salt
• 12 tablespoons unsalted butter
• 2 cups (18 ounces) fresh blueberries (or substitute frozen*)
• 1/2 cup granulated sugar
• ½ tablespoon cornstarch
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 375°F. Butter 9 x 9 baking dish. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
2. In a medium bowl, mix the flour, brown sugar, oats, and salt. Cut in the butter with a pastry cutter or fork. As it incorporates, use fingers to knead until it becomes an even, consistent dough with no more dry bits of flour (this takes a while, so be patient!). Use your fingers to crumble it into small crumbles and measure out 1 ¾ cup for the topping.
3. Pour the remaining crumbles into the prepared pan, and press it into an even layer for the crust of the bars. Use the bottom of a measuring cup to press in the dough and make it flat and even.
4. In a medium bowl, mix the blueberries, granulated sugar, cornstarch, lemon juice, and vanilla extract. Spread them in an even layer over the crust.
5. Add the reserved crumbles over the top in an even layer.
6. Bake for 1 hour, until the edges are golden brown. Remove from the oven and cool on cooling rack for 30 minutes. Then transfer to the refrigerator and for 1 hour. Remove from the fridge and use the parchment to remove the bars from the pan. Cut into 16 even squares. Store bars up to 1 week refrigerated (with parchment paper between the layers if stacked), or 3 months frozen.

Notes

*We have not tested this recipe with frozen berries, but it should work similarly to fresh. 

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Blueberry bars, blueberry pie bars

A Couple Cooks - Recipes worth repeating.

Here’s a fruity summer dessert you need in your baking repertoire: Cherry Cobbler! Seasonal fruit is perfect for baking into crisps, crumbles, and cobblers, and this one is a stunner. Sweet cherries make a juicy sweet layer scented with cinnamon. Layer that with an easy batter that takes no time to whip up and bakes into a golden, fluffy topping. This cherry dessert is a pan of old fashioned, cozy goodness that will impress everyone (it does in our house!).

Ingredients in cherry cobbler

A cobbler is a dessert with a layer of fruit topped with batter and baked. Unlike a crisp or crumble that have a streusel-like topping, the batter is closer to a biscuit or cake. Some cobblers are dolloped with a biscuit-like, lightly sweetened dough, whereas others have a more solid batter layer that’s sweeter and cakey in texture. This cherry cobbler recipe uses the latter concept: it’s more cake-like than biscuity! The ingredients for cherry cobbler are:

• Sweet cherries, fresh, frozen or canned (see notes below)
• Granulated sugar
• Cornstarch
• Lemon juice and zest
• Cinnamon
• All-purpose flour
• Baking powder and salt
• Salted butter
• Milk
• Vanilla extract

Type of cherries

The flavor of this cherry cobbler recipe is best with fresh sweet cherries (we recently picked a mound in Michigan for a fraction of the price you’d pray at the grocery!). But you can use grocery store fresh cherries, or even swap in frozen or canned. Here’s what to know:

• Sweet cherries: The most popular types of sweet cherries are Bing (dark red) and Rainier (golden and red). Bing cherries are easy to find at the grocery store and often you can find them fresh or frozen. They are very sweet, firm and juicy.
• Tart cherries: Montmorency cherries are sour cherries grown in Michigan. They’re more fragile to transport so most often you’ll find them dried or sometimes frozen. You can use them here if you can find them fresh, but add about 2 tablespoons extra sugar to the filling (then taste and add more as desired).
• Frozen cherries: Frozen cherries work well as a substitute! Keep in mind the note about adding sugar to tart cherries above.
• Canned cherries: Canned cherries also work! It’s best if they are packed in water and unsweetened. (Avoid using cherry pie filling because it has an artificially sweet flavor.) One 15-ounce can of cherries has about 2 cups of cherries, so you’ll need 2 ½ cans.

How to pit cherries

If you’re using fresh cherries for this cherry cobbler recipe, the most time consuming part of the recipe is pitting them! We’ve found the easiest method is to use a straw to remove the pit. Make sure it is a metal or a strong plastic straw (not disposable, which is too flimsy). Here’s what to do:

• Remove the cherry stem.
• Place the end of a straw where the stem was and hold the cherry with one hand.
• Press the straw into the fruit firmly but gently, and the pit will pop out the other side.
• Keep in mind, this is a messy process! Wear an apron and you may want to wear plastic gloves to keep the cherry juice from staining your hands.

Flavor variations for cherry cobbler

If you love playing with flavors, it’s simple to step up this cherry cobbler with a few adders! Here are some ideas:

• Cardamom: Use ¼ teaspoon ground cardamom in the filling, or sprinkle with a hint of ground cardamom when serving (we also love this in a cherry crisp)
• Orange: Substitute the lemon zest and juice for orange zest and juice (use ¼ teaspoon orange zest instead of ½ teaspoon)
• Amaretto or bourbon: Why not? Stir in 1 tablespoon amaretto or bourbon for a boozy boost

How to serve and storage

For this cherry cobbler make sure to allow it to cool for at least 30 minutes or more before serving to allow the textures to set. Cobbler works served plain, but we always find it’s heightened with a topping! This one is best with vanilla ice cream or homemade whipped cream.

While cobbler is best the day it’s made, this cherry cobbler also works made in advance! It’s best prepared the night before, but it stores up to 3 days refrigerated. Reheat in a 350°F oven until room temperature or warm before serving.

More fruit desserts

What’s better than sweets starring seasonal fruits? This cherry dessert is a favorite, and here are a few more must-make fruit desserts:

• Try Blackberry Cobbler or Easy Blueberry Cobbler
• Bake up a Blueberry Pie or Blueberry Pie Bars
• Go for Cherry Crisp, Blueberry Crumble, Peach Crisp or Peach Crumble
• Churn some Strawberry Ice Cream

01

Blackberry Cobbler

02

Blueberry Pie Bars

03

Perfect Peach Crisp

04

Strawberry Ice Cream

This cherry cobbler recipe is…

Vegetarian.

Easy Cherry Cobbler

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★★★★★

5 from 1 reviews

• Author: Sonja Overhiser
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes
• Yield: 8

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Description

This cherry cobbler recipe is the perfect summer dessert! The sweet fruit layer is topped with an easy batter that bakes up fluffy and golden.

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Ingredients

• 5 cups sweet cherries (1 1/2 pounds)
• 1 ¼ cups granulated sugar, divided, plus more for topping
• 1 tablespoon cornstarch
• Zest of 1/2 lemon
• 2 tablespoons lemon juice
• ½ teaspoon ground cinnamon
• 1 cup-all purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 6 tablespoons salted butter, melted (or unsalted)
• ¾ cup milk
• 2 teaspoons vanilla extract

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Instructions

1. Preheat the oven to 350°F.
2. Pit the cherries (see tips above). Stir together the cherries with ½ cup granulated sugar, cornstarch, lemon zest, lemon juice, and cinnamon in a 9 x 9″ or 7 x 11″ medium baking dish.
3. In a medium bowl, combine the all-purpose flour, ¾ cup sugar, baking powder and kosher salt. Stir in the melted butter, milk, and vanilla and mix until a smooth batter forms. Let the batter stand for 1 minute to thicken.
4. Pour the batter over the cherry filling, smoothing it to the edges. (If desired, you can sprinkle 2 teaspoons additional granulated sugar on the top.)
5. Bake for 55 to 60 minutes, until golden brown and set. Cool for at least 30 minutes before serving. Scoop into individual servings and serve with vanilla ice cream or homemade whipped cream. Stores up to 3 days refrigerated; reheat in a 350°F oven until room temperature or warm before serving.

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Cherry cobbler, cherry cobbler recipe

A Couple Cooks - Recipes worth repeating.

Is there a more quintessential summer dessert than blueberry pie? It tastes of backyard cookouts and the 4th of July, Grandma’s bake sale and lazy summer afternoons. There’s no better way to use a load of fresh berries than baking them into this classic pastry. This blueberry pie recipe is something special: it’s got a luscious, thick berry filling and a golden, buttery lattice-topped crust. Here’s how to make a fool-proof blueberry pie that will make everyone come running!

Ingredients in this blueberry pie recipe

Blueberry pie is as classic as they come here in the USA, though of course a good old apple or cherry pie come close! This one is a celebration of summer, with a thick sweet filling that’s best for eating on the back porch with a little melty vanilla ice cream. Like most pies, it’s a bit of a project: but it’s worth every minute. We’ve fool-proofed this recipe so you don’t end up with a gooey mess: it comes out perfectly golden with a thick filling every time. Here’s what you’ll need:

• 1 recipe Homemade Pie Crust (2 crusts, or your favorite recipe)
• Fresh blueberries
• Sugar
• Cornstarch
• Maple syrup
• Lemon juice and zest
• Cinnamon
• Vanilla extract
• Salt
• Egg, for egg wash
• Turbinado sugar, for sprinkling

The trick to a fool-proof blueberry pie

Ever baked a pie, only to end up with a runny filling that collapses when you cut it? Fruit pie fillings can vary based on the ripeness of the specific fruit you use. Blueberries are approximately 85% water, which is activated when the fruit is heated. We had a few test pies that come out totally runny, so we came up with a solution: pre-cooking the filling! This way, it comes out perfectly set every time. Here are a few tips:

• Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling gives it time to interact with the cornstarch, making a thick and gooey filling. Cook it just long enough so that the cornstarch is activated, but not enough that the fruit texture starts to disintegrate.
• Allow the filling to cool while making the crust. If the filling is too hot, it can heat up the top crust of the pie which can cause the butter to melt. Making the filling first allows it time to cool.
• Fully cool the pie for 2 hours, then refrigerate before serving. This is the most important step, which allows the filling to fully set after baking.

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? Pies are the perfect place to do it! Frozen blueberries can bleed into the batter of baked goods like muffins and breads, making them turn purple in color! But frozen berries work wonderfully here, especially since the filling is cooked down before baking.

Tips for homemade pie crust

What makes this blueberry pie? The homemade pie crust recipe! It’s much tastier than purchased dough, and an important baking skill that’s fun to master. Here are a few tips and tricks that make this a stand-out pie crust:

• Use Irish butter if you can find it. Irish butter has a higher fat content and lower water than American butter. It gives baked goods a richer flavor and flakier texture, which is the absolute best for pie crust! The most popular brand of Irish butter is Kerrygold, which is easy to find at most grocery stores.
• Keeping pie crust cold is essential. Add ice cold water to the crust when making the dough to make sure the butter doesn’t melt. Then, refrigerate the pie crust for 1 hour before rolling it out. This allows the gluten to relax and the fat to firm up, which makes an extra flaky and helps it hold its shape.
• When rolling, pick up the dough and rotate it occasionally so it doesn’t stick. Liberally flour the work surface and the rolling pin. Roll as perfect of a circle as possible. If the starts to stick, dust with a bit more flour and rotate the dough.
• Weave the lattice. The lattice top makes the pie! If you’ve never woven a lattice pattern before, use this video tutorial to guide you.

Use an egg wash!

For the best golden finish to this blueberry pie crust, we recommend an egg wash. It makes a golden laminated exterior and gives a nice golden sheen to the surface. Whisk together 1 egg, then brush it onto the exposed crust with a pastry brush. Then sprinkle with crunchy turbinado sugar for a glittery finished look.

Serving blueberry pie

The most important thing to remember about blueberry pie? Make sure to cool it for at least 2 hours, then refrigerate until serving! This helps to firm up the filling so that you can cut a perfect slice.

Once you’re ready to serve, allow the pie to stand for about 20 to 30 minutes so that it warms back to room temperature (unless you enjoy cold pie!). It’s great with a dollop of homemade whipped cream or vanilla ice cream.

More pie recipes

Love baking up pies? Here are some of our favorite classic pie recipes:

• Try Strawberry Rhubarb Pie
• Go for Classic Rhubarb Pie
• Bake up Fresh Strawberry Pie
• Opt for savory with Amazing Tomato Pie

01

Strawberry Rhubarb Pie

02

Classic Rhubarb Pie

03

Fresh Strawberry Pie

04

Amazing Tomato Pie

This blueberry pie recipe is…

Vegetarian.

Blueberry Pie Recipe

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• Author: Sonja Overhiser
• Prep Time: 1 hour
• Cook Time: 1 hour
• Total Time: 2 hours
• Yield: 1 pie (8 slices)

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Description

This blueberry pie recipe stars a luscious berry filling encased in a golden lattice pastry crust. Here are the tricks to the best pie!

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Ingredients

• 1 recipe Homemade Pie Crust (2 crusts; or use your favorite recipe)
• 6 cups fresh blueberries (or substitute frozen)
• ¾ cup plus 2 tablespoons granulated sugar
• ¼ cup cornstarch
• 2 tablespoons maple syrup
• 2 tablespoons lemon juice
• 2 teaspoon lemon zest
• ½ teaspoon cinnamon
• ½ teaspoon vanilla extract
• ¼ teaspoon fine salt
• 1 egg, for egg wash
• Turbinado sugar, for sprinkling

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Instructions

1. Make the Homemade Pie Crust. Chill the dough for 1 hour (or up to 24 hours).
2. Meanwhile, stir together the blueberries, granulated sugar, cornstarch, maple syrup, lemon juice, lemon zest, cinnamon, vanilla extract, and salt in a saucepan and heat over medium heat for 4 to 5 minutes, stirring frequently, until the sauce is thick. Transfer the blueberries and sauce to a bowl and cool at least 30 minutes, until the crust is ready.
3. Preheat the oven to 425°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
4. Grease a 9” standard pie pan.
5. Dust flour over a clean work surface. (Or if you have a pastry cloth, set it up and dust it with flour.) Dust a rolling pin in flour. Place one ball of dough on the work surface and gently roll it evenly from the center to the edge, until the dough is about ⅛-inch thick. Pick up the dough and rotate it occasionally as you work, keeping as perfect of a circle as possible and making sure it’s not sticking to the work surface. If it’s sticking, dust with a bit more flour. Roll the dough to a 12-inch wide circle (which corresponds to the 9-inch circle on a pastry cloth). Visible chunks of butter are expected: that’s what makes it flaky!
6. Gently drape the dough over then rolling pin, then transfer it the prepared pie pan. Gently center and push the pastry towards the bottom of the pan.
7. Allow the 1-inch of overhanging dough to drape over the edge. Fill the dough with the blueberries and sauce and place the entire pan in the freezer while rolling out the next dough.
8. Roll out the second dough ball. Use a pizza cutter to cut the dough into 1 inch strips. Remove the pie from the freezer and weave a lattice pattern using the strips (see this video for a demonstration). Use kitchen scissors to cut off excess from the strips, then fold the draped dough over the top and crimp the edges with a fork.
9. Whisk the egg in a small bowl, then brush the top of the lattice and crust with the egg wash using a pastry brush. Sprinkle generously with turbinado sugar.
10. Place the pie directly onto the preheated baking sheet lined with foil. Bake immediately for 15 minutes (at 425°F). Leaving the pie in the oven, reduce the oven temperature to 375°F and bake for 60 minutes, until browned and the filling has small bubbles. Check at 40 minutes and if necessary, add a foil tent if the crust is already very golden brown.
11. Cool at least 2 hours, then refrigerate until ready to serve. Bring to room temperature before serving.

• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Keywords: Blueberry pie, blueberry pie recipe

A Couple Cooks - Recipes worth repeating.

If you’re a fan of ice cream mix-ins, there’s nothing better than the good old classic Rocky Road Ice Cream! This ice cream flavor is almost a century old and still popular as ever. The creamy chocolate base holds chunks of toasted nuts and marshmallows, creating irresistible texture and flavor contrasts. Make it homemade and you can add chocolate chunks too (why not?!). Here’s the best homemade rocky road ice cream recipe and a few notes on the origin of this funky flavor!

Why is it called rocky road ice cream?

The ice cream flavor rocky road was invented in 1929 by business partners William Dreyer and Joseph Edy, who co-founded the ice cream brands Dreyer’s and Edy’s. At the time, ice cream flavors were simple (vanilla, chocolate, and strawberry). Rocky Road was one of the first combination flavors, which used the mix of chocolate, nuts, and marshmallows from a candy bar that Joseph Edy had invented. The name alluded to the “rocky” economic times of the Great Depression.

The story goes that William Dreyer used his wife’s sewing scissors to cut the marshmallows into pieces, since there were no mini marshmallows at the time! The original ice cream used walnuts, but they were later replaced by toasted almonds. Some versions today also use chocolate chunks, but the original version had only a chocolate base.

Either way, we owe the idea of ice cream mix-ins to Dreyer and Edy, who pioneered the concept in the 1920s! (Ben and Jerry’s thanks them, we’re sure!)

Ingredients in rocky road ice cream

Sure, you can buy rocky road ice cream at the store. But it’s a fun and satisfying project homemade! There’s nothing better than that creamy, rich chocolaty base with crunchy mix-ins. Here’s what you’ll need:

• Cornstarch: cornstarch helps to thicken the ice cream and keep it soft after freezing; it’s absolutely essential in our book!
• Whole milk
• Heavy cream
• Cocoa powder
• Granulated sugar
• Salt
• Vanilla extract
• Almonds (or walnuts)
• Marshmallows
• Chocolate chips or chunks

For the marshmallows

There are a few options for the marshmallows in rocky road ice cream. Turns out, it’s tricky to cut marshmallows into pieces! They are very sticky, and it’s almost impossible to cut them with a knife. So, we took a cue from the flavor’s inventor, William Dreyer! You can also use mini marshmallows.

• For large marshmallows, cut them with kitchen sheers! Dip the scissors into hot water before cutting each marshmallow, and if necessary wipe off the blades with a towel or paper towel. They’re a little fiddly, but we like the organic look of the large cut shapes.
• Or, use mini marshmallows! These small marshmallows are much easier to manage. However, we don’t like the look as much (feel free to use whatever you choose).

Add chocolate chips or chunks if desired

The original rocky road ice cream recipe did not have chocolate chips or chunks. But to us, the more chocolate the better! Some modern versions of rocky road do include extra chocolate, but the original simply used chocolate as the base. Use whatever you like (we couldn’t resist a little more chocolate).

Required equipment: ice cream maker

This rocky road ice cream recipe does require one piece of special equipment: an ice cream maker. You’ll find it’s a great investment you can use to make sorbets, sherbet and ice cream year round! There are two main types of ice cream makers:

• Freezer bowl ice cream maker: This type of ice cream maker is the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use; it’s held up very well over the years. Be sure to freeze the base of the ice cream maker overnight before making this recipe.
• Automatic ice cream maker: Do you make ice cream often? Consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, so you can make ice cream on a moment’s notice.

How to make rocky road ice cream (basic steps)

This homemade rocky road ice cream recipe uses the classic method for making ice cream: make a custard on the stovetop, chill it, churn it in an ice cream maker, then freeze to “ripen” the texture. Here’s what you’ll need to do:

• Make the custard (5 minutes): Simmer the cornstarch, whole milk, cocoa powder and sugar for 4 to 5 minutes. Then add in the heavy cream, more milk, vanilla, and salt.
• Cool the custard (1 hour or overnight): Cool down the custard before churning it. You can do this in a few ways. The quickest is to transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
• Churn (25 minutes): Churn the ice cream in the ice cream maker.
• Add mix ins: Add the toasted almonds, marshmallow pieces, and chocolate chips.
• Freeze or “ripen” for hard ice cream texture (at least 2 hours or overnight): Freeze the ice cream for 2 hours or overnight for a scoop-able, hard ice cream texture.

More ice cream flavors

And that’s it! Let us know if you try this homemade rocky road ice cream and what you think! (Edy and Dreyer would be proud.) If you’ve got an ice cream maker, are a few more classic ice cream flavors you might enjoy:

• Try the classics: Chocolate Ice Cream, Strawberry Ice Cream and Vanilla Ice Cream
• Go for our favorite, Mint Chocolate Chip Ice Cream
• Get a buzz with Coffee Ice Cream
• Opt for Vegan Ice Cream (Dairy Free!)
• Grab Cheesecake Ice Cream or Strawberry Cheesecake Ice Cream

01

Chocolate Ice Cream

02

Strawberry Ice Cream

03

Mint Chocolate Chip Ice Cream

04

Vegan Ice Cream (Dairy Free!)

This Rocky Road ice cream recipe is…

Vegetarian and gluten-free.

Rocky Road Ice Cream

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• Author: Sonja Overhiser

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Description

There’s nothing better than rocky road ice cream! This combination of chocolate ice cream with nuts and marshmallows is a total classic.

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Ingredients

• 2 tablespoons cornstarch
• 1 ½ cups whole milk, divided
• ½ cup cocoa powder
• 1 ¼ cups granulated sugar
• 2 cups heavy cream
• ⅛ teaspoon kosher salt
• ½ teaspoon vanilla extract
• ½ cup sliced almonds
• ½ cup chopped large marshmallows or mini marshmallows*
• ¼ cup semi sweet or dark chocolate chips (or chopped chocolate)

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Instructions

1. In a small saucepan, slowly whisk the cornstarch and into 1 cup of the whole milk, then whisk in the cocoa powder and sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
2. Remove from the heat. Stir in the remaining ½ cup milk, heavy cream, salt and vanilla extract.
3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or overnight, until the temperature drops to 40°F.
4. While the base chills, prepare the toppings. Toast the almonds. To chop the marshmallows, use kitchen shears and dip the shears into hot water before cutting each marshmallow (clean them off by wiping with a towel or paper towel; you can also use mini marshmallows instead). 
5. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency.
6. Transfer the ice cream to a loaf pan or freezer container. Stir in the toppings with a spatula and mix to combine, saving out a few toppings for sprinkling on the top.
7. Sprinkle with the remaining toppings. Then freeze in the freezer for at least 2 hours or up to 4 hours. Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

Notes

*It’s easiest to use mini marshmallows since large marshmallows are tricky to chop: but it works with kitchen shears. However, we like the look of the organic shapes of large marshmallows best.

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