The batter comes together quickly without a mixer and works well with either all-purpose flour or a gluten-free flour blend. You can also make them dairy-free using coconut milk yogurt.

Depending on your bananas and blackberries, the texture can range from fluffy and cake-like to a little more dense and hearty, but still in a good banana muffin kind of way.

Ingredients

These are just some notes on selected ingredients. Please scroll down for the full recipe.

• Bananas – they should be very ripe and heavily spotted for the best flavor and texture.
• Blackberries – if your berries are large, cut them in half so they distribute more evenly throughout the muffins instead of creating large wet pockets. Fresh or frozen work equally well. If using frozen, keep them frozen until the last minute.
• Sour cream, Greek yogurt or dairy-free coconut yogurt – use full-fat versions. Low-fat versions contain more water and can make the muffins slightly less rich and fluffy. Sour cream gives the richest flavor, Greek yogurt makes the muffins a little lighter, and coconut yogurt works well for a dairy-free version without noticeably affecting the texture, but you’ll have a little coconut flavor in your muffins.
• Coarse sugar – gives the tops a crisp texture, but you can omit this if you’d like. They’re sweet enough without.
• Flour – you can use all-purpose flour or King Arthur Gluten-free Measure for Measure Flour for a gluten-free version. I haven’t tested other flour blends in this recipe, so I can’t say how they’d turn out. But I’m confident that almond flour, oat flour, coconut flour, and other flours that aren’t designed as a 1:1 substitute for all-purpose flour won’t work here.

How to Make Them

Whisk together the dry ingredients in one bowl and the wet ingredients in another.

Stir the wet ingredients into the dry mixture just until combined, then gently fold in the blackberries.

Divide the batter among the muffin liners, sprinkle the tops with coarse sugar, and bake at a high temperature first to help the muffins rise well.

Lower the oven temperature partway through baking and continue baking until the centers are baked through.

Why Muffin Texture Can Vary

My muffins came out fluffier and with more domed tops than my photographer’s.

Banana muffins are one of those recipes where small differences in ingredients or mixing can noticeably affect the final texture. Even when two people follow the same recipe exactly, one batch may come out a little fluffier while another is slightly denser and more hearty.

Here are some of the most common reasons why that can happen.

User error:

• Flour measurement matters – if measuring by cups instead of grams, even a little extra flour can tighten the crumb noticeably. My photographer always uses a scale, so that wasn’t the issue.
• Overmixing the batter – it’s easy to accidentally overmix while trying to evenly distribute the berries. A few extra stirs can make the muffins heavier. I know the photographer also didn’t do this.

Here’s a quick cellphone photo to show you what the inside of my muffins looked like. They were super fluffy with a soft, cake-like texture.

So here are some things you can’t really control:

• Bananas vary a lot in moisture – some ripe bananas are much wetter than others, even when using the same weight. Wetter bananas can make the muffins a bit denser.
• Blackberries can release different amounts of juice – especially very ripe berries. More juice in the batter can lead to a softer, denser texture around the berries.
• Oven differences – some ovens don’t hold the initial high baking temperature as well, which can affect how much the muffins rise.

The muffins should still stay soft and moist either way. Depending on the ingredients and baking conditions, the texture may range from lightly fluffy to a little more dense, but still in a good banana muffin sort of way.

How to Store and Freeze

These muffins are best the day they’re made, while the coarse sugar topping is still crisp. For the first day, store them loosely covered at room temperature. This helps the sugar topping stay crisp longer.

After that, transfer the muffins to an airtight container so they don’t dry out. The sugar topping will soften, but the muffins will stay soft and moist for up to 3 days at room temperature or up to 5 days in the refrigerator.

For longer storage, freeze the muffins in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or microwave briefly to warm through.

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Banana Blackberry Muffins

These blackberry banana muffins are fluffy, moist and have just the right amount of sweetness! Can be made traditionally, gluten-free or dairy-free.

Course Breakfast

Cuisine American

Keyword banana blackberry muffins, banana muffins with blackberries, blackberry banana muffins, blackberry muffins, easy banana muffins, fresh blackberry muffins, frozen blackberries, gluten-free banana muffins

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 16

Calories 179.3kcal

Author Erin Dooner

Ingredients

• 1 3/4 cups flour see notes
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups very ripe, spotted, mashed bananas (about 3.5 medium bananas)
• 1/4 cup olive oil canola oil or vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup sour cream or Greek yogurt or for dairy-free, use coconut milk yogurt – see notes
• 2 cups fresh or frozen blackberries see notes
• 2-3 tablespoons coarse sugar

US Customary – Metric

Instructions

• Preheat the oven to 425 °F (218 °C) and line 2 muffin pans with 16 liners.
• Mix the flour, brown sugar, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl until thoroughly incorporated.
  1 3/4 cups flour, 1/2 cup light brown sugar, 1/2 cup granulated sugar, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
• Whisk the mashed banana, oil, eggs, vanilla, and sour cream together in a medium mixing bowl.
  1 1/2 cups very ripe, spotted, mashed bananas (about 3.5 medium bananas), 1/4 cup olive oil, 2 large eggs, 2 teaspoons vanilla extract, 1/4 cup sour cream
• Pour the wet mixture into the dry mixture, stirring just until the ingredients are combined.
• Carefully fold the blackberries into the batter.
  2 cups fresh or frozen blackberries
• Divide the batter evenly among the prepared liners, filling each cup until almost full (I used 80 grams), trying to make sure there are some blackberries visible at the top of the muffins (at least with some of the muffins).
• Evenly sprinkle the coarse sugar over the tops.
  2-3 tablespoons coarse sugar
• Bake the muffins for 10 minutes and then lower the temperature to 350 °F (175 °C) and continue baking for 4-7 additional minutes or until a toothpick inserted into the middle of one of the center muffins comes out clean.
• Let the baked muffins sit in the pan for 5 minutes before moving them to a wire rack to finish cooling.
• These muffins are best the day they’re made, while the coarse sugar topping is still crisp. For the first day, store them loosely covered at room temperature. This helps the sugar topping stay crisp longer. After that, transfer the muffins to an airtight container so they don’t dry out. The sugar topping will soften, but the muffins will stay soft and moist for up to 3 days at room temperature or up to 5 days in the refrigerator. For longer storage, freeze the muffins in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or microwave briefly to warm through.

Notes

• For the flour, you can use all-purpose flour or for gluten-free, use the same amount of King Arthur Flour Gluten-free Measure for Measure Flour.
• For the sour cream, Greek yogurt or coconut milk yogurt, use full-fat versions. Low-fat versions contain more water and can make the muffins slightly less rich and fluffy. Sour cream gives the richest flavor, Greek yogurt makes the muffins a little lighter, and coconut yogurt works well for a dairy-free version without noticeably affecting the texture (but you’ll have a little coconut flavor in your muffins).
• Large and medium blackberries should be cut in half to avoid large, wet pockets in your muffins.
• If using frozen, only remove from the freezer when you’re ready to stir them into the batter. If you have larger blackberries, you can easily cut them straight from the freezer (at least I could).
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 179.3kcal | Carbohydrates: 31.9g | Protein: 2.7g | Fat: 4.9g | Saturated Fat: 1.1g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 1.2g | Trans Fat: 0.03g | Cholesterol: 22.6mg | Sodium: 184.8mg | Potassium: 142mg | Fiber: 1.9g | Sugar: 18.1g | Vitamin A: 104.1IU | Vitamin C: 5.6mg | Calcium: 57.8mg | Iron: 1mg | Net Carbs: 30

The berries cook down until thick and concentrated, while the lemon juice and zest help balance and brighten the flavor. Since the jam is cooked down on the stovetop, fresh and frozen blackberries both work perfectly well here.

If you’ve been baking with blackberries lately, these Lemon Blackberry Muffins and this Blackberry Crumble are two more great ways to use fresh berries.

Ingredients

These are just some notes on selected ingredients. Please scroll down for the full recipe.

• Blackberries – blackberry seeds are quite noticeable, and there’s really no way around that without turning the mixture into more of a strained sauce than a jam.
• Lemon juice + zest – these brighten the flavor and help balance the sweetness. You can omit both if you’d prefer, but I think they make the jam taste so much better.
• Sugar – this amount keeps the jam sweet enough without overpowering the blackberry flavor.

Fresh vs. Frozen Blackberries

Fresh and frozen blackberries both work well in this recipe. Since the berries are fully cooked down, there’s no need to keep frozen berries frozen before cooking like there is with some baked desserts.

• Frozen berries may take a few extra minutes – they release more moisture at first, so the jam can take slightly longer to reduce.
• The color is usually darker – frozen berries often produce a deeper purple jam.
• You can thaw them first if preferred – it won’t negatively affect the final result.

How to Make It

Place a small plate in the freezer before you start cooking.

Lightly mash the berries in a saucepan, then stir in the sugar, lemon juice, lemon zest, and salt.

Bring the mixture to a boil over medium heat, stirring frequently as the berries release their juices and begin to break down.

Continue cooking until the jam has thickened noticeably. Keep in mind that it’ll thicken more as it cools.

If you have a food thermometer, you’re aiming for 220 °F (104 °C) for the sugar version and 225–227 °F (107–108 °C) for the maple syrup version.

You can also use the wrinkle test to check for doneness. When the jam looks thick, place a small spoonful onto the cold plate and let it sit for one minute.

Gently push the edge of the jam with your finger. If it wrinkles, it’s ready to pull off the heat. If it’s still completely fluid and slippery, it needs another minute or two of boiling.

If you don’t want to do the wrinkle test and don’t have a thermometer, don’t worry. For this refrigerator jam recipe, there’s no safety issue if the jam doesn’t reach a specific temperature. It may just turn out a little thinner and less set.

Let the jam cool completely before refrigerating.

How to Make Ahead, Store and Freeze

This jam can easily be made ahead since the flavor develops even more after chilling.

Store refrigerated in an airtight container for up to 1 week.

You can also freeze it for up to 3 months. Thaw overnight in the refrigerator before using.

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Blackberry Jam

This blackberry jam is a simple small-batch recipe made without pectin using fresh or frozen blackberries and sugar or maple syrup. Naturally vegan, dairy-free and gluten-free.

Course Jams and Preserves

Cuisine American

Keyword blackberry jam, easy blackberry jam recipe, fresh blackberries, fresh blackberry jam, frozen blackberries, frozen blackberry jam, fruit spread recipe, homemade blackberry jam, maple syrup, no pectin blackberry jam, small batch blackberry jam

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 16

Calories 33.9kcal

Author Erin Dooner

Ingredients

• 2 1/2 cups fresh or frozen blackberries
• 1/2 cup granulated sugar or 1/3 cup maple syrup + more to taste
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 teaspoons lemon zest
• pinch of salt

US Customary – Metric

Instructions

• If you're worried you won't know when it's ready, place a small plate in the freezer before you start cooking (this is to later test the readiness of the jam).
• If using fresh berries, place blackberries in a medium saucepan and mash them slightly with a potato masher or the bottom of a flat glass. If using frozen, you’ll mash them a bit later.
  2 1/2 cups fresh or frozen blackberries
• Stir in the sugar, lemon juice, lemon zest and salt.
  1/2 cup granulated sugar, 1 tablespoon freshly squeezed lemon juice, 1 1/2 teaspoons lemon zest, pinch of salt
• Place over medium heat and bring to a boil. If using frozen berries, let them soften for a minute, then lightly mash with a potato masher or the bottom of a glass.
• Let boil for about 10-15 minutes, turning the heat down, if needed, towards the end to prevent the berries from burning, until it reaches a temperature of 220 °F (104 °C) for the granulated sugar version or 225–227 °F (107–108 °C) for the maple syrup version. If you don’t have a food thermometer, don’t worry. Since this is a refrigerator jam, the exact temperature mainly affects the thickness, not the safety. If it’s slightly undercooked, it may just turn out a little looser.
• If you don't have a thermometer and you're worried about the doneness of your jam, use the wrinkle test. When the jam looks thick, place a small spoonful onto the cold plate and let it sit for one minute. Gently push the edge of the jam with your finger. If it wrinkles, it’s ready to pull off the heat. If it's still completely fluid and slippery, it needs another minute or two of boiling.
• Let the jam cool to room temperature, about 2 hours, before transferring to an airtight container. It can be refrigerated for up to 1 week or frozen for up to 3 months.

Notes

• If you don’t want to do the wrinkle test and don’t have a thermometer, don’t worry. For this refrigerator jam recipe, there’s no safety issue if the jam doesn’t reach a specific temperature. It may just turn out a little thinner and less set.
• This recipe yields about 1 cup (296 grams).
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The nutritional values were calculated based on 1 tablespoon per serving.

Nutrition

Calories: 33.9kcal | Carbohydrates: 8.4g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 0.3mg | Potassium: 37.4mg | Fiber: 1.2g | Sugar: 7.4g | Vitamin A: 48.3IU | Vitamin C: 5.1mg | Calcium: 6.9mg | Iron: 0.1mg | Net Carbs: 7

The filling is cooked on the stovetop first, which gives it a firmer texture and keeps the tart from turning watery after baking. It can be made traditionally or gluten-free, vegan and dairy-free.

I’m super excited about this tart! I recently found myself with a massive amount of rhubarb, and since I was in a rush, I quickly made one of the recipes that was at or near the top of the google search results for rhubarb tart.

In that recipe, you mix the raw rhubarb together with the sugar and a few other ingredients and spread it directly over the crust before baking. I remember thinking there was no way the crust was going to stay crisp, and I was right. I don’t know if other people actually like soggy crusts or if they just don’t mind them, but I definitely do not.

So with this recipe, the filling is cooked on the stovetop first, which helps it thicken properly and keeps the tart from turning watery after baking. The filling itself isn’t overly sweet, and the lemon helps brighten the rhubarb flavor without making the tart taste like lemon.

And you don’t need to blind bake the crust first! I almost always do this, but it’s totally unnecessary for this recipe.

Frozen rhubarb works just fine here, so you don’t have to wait for rhubarb season to make it.

If you’re looking for more rhubarb recipes, I also have these Rhubarb Bars, this creamy Rhubarb Fool, this Strawberry Rhubarb Crisp, and this Rhubarb Cake.

Ingredients

These are just some notes on selected ingredients. Please scroll down for the full recipe.

• Rhubarb – if using frozen, please read the notes at the bottom of the recipe!
• Cornstarch – I highly recommend weighing it because cornstarch measurements can vary a lot depending on how it’s scooped.
• Lemon zest – helps brighten the filling and balance the rhubarb flavor. You can omit it if you like, but I think it’s a good addition. I’ve also used cinnamon in place of the lemon flavor, and everyone agreed the lemon version was better.
• Butter or coconut oil – the tart in the photos uses regular butter. For a dairy-free or vegan version, use the coconut oil + water option in the recipe instead of doing a straight swap. Coconut oil is 100% fat, while butter is only about 80–84%, which means using it 1:1 can make the crust/topping too greasy. Using slightly less coconut oil plus a little water better mimics how butter behaves. I recommend refined coconut oil so the crust and topping don’t taste like coconut. Vegan butter also works, and in that case you should use the same amount as the butter called for.

If you’re wondering if you can just use Rhubarb Compote or Rhubarb Preserves in place of the cornstarch-thickened filling in this recipe, I wouldn’t recommend it. You need some starch to keep the filling thick enough to not soak the crust.

Fresh vs. Frozen Rhubarb

Fresh rhubarb was used in the tart in the photos, but I’ve also tested it with frozen. Both versions tasted the same, but please note that frozen rhubarb often loses its pink color. Mine was more of a beige color.

Frozen rhubarb also usually releases more liquid while cooking, so the filling may need longer on the stovetop.

How to Make It

You’ll start by cooking the rhubarb filling on the stovetop until thickened. After the filling cools, make the crust and topping mixture, reserving part of it for the topping.

Press the remaining mixture into a 9-inch (23cm) tart pan, spread the cooled filling over the crust, and sprinkle the topping over the top. Bake until the topping looks baked through and lightly golden.

Troubleshooting

• Filling too loose – the cornstarch may not have fully boiled long enough to activate.
• Crust too crumbly – the mixture may not have been pressed firmly enough into the pan.
• Topping browning too quickly – loosely tent the tart with foil near the end.
• Filling leaking into the crust edge – the filling may have been spread too close to the sides.

How to Make Ahead, Store and Freeze

If making this the day of serving, just keep it covered loosely with plastic wrap and keep it on the counter. If you put it in an airtight container, it’ll soften more quickly because the trapped moisture gets absorbed back into the crust and topping.

If you want to serve it on day 2, cover and refrigerate it. I recommend loosely covering it rather than storing it in an airtight container. The topping will still soften some in the fridge because of the moisture in the filling, but loosely covering it helps slow that down a bit.

Chilling doesn’t make the tart soggy because the filling is already cooked down and thickened on the stovetop before baking, so there isn’t excess liquid continuing to seep into the crust as it sits. The crust and topping just gradually lose their crispness over time from the normal moisture in the filling.

You can freeze the baked tart for up to 2 months, but keep in mind that the crust will be very soft after thawing. It’s pretty much impossible to get it fully crisp again (I really tried!).

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Rhubarb Tart

This rhubarb tart uses the same crumble mixture for the crust and topping and has a thick rhubarb filling! Can be made traditionally or gluten-free.

Course Dessert

Cuisine American

Keyword easy tarts, fruit desserts, fruit tarts, Gluten-free, gluten-free desserts, gluten-free tarts, mother’s day desserts, rhubarb desserts, rhubarb tart, spring tarts

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 4 hours hours

Servings 12

Calories 291.8kcal

Author Erin Dooner

Ingredients

For the filling:

• 1 pound chopped fresh or frozen rhubarb about 4 cups or 4 large stalks, cut into 1/2” pieces
• 3/4 cup granulated sugar
• 1 tablespoon lemon zest
• 1/4 teaspoon salt
• 2 1/2 tablespoons cornstarch please weigh this!
• 2 tablespoons lemon juice
• 1/2 teaspoon vanilla extract

For the crust + topping:

• 2 cups flour see notes
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup melted unsalted butter or for dairy-free and vegan, use 2/3 cup (150 grams) refined coconut oil + 1 tablespoon water
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

Make the filling:

• To a medium saucepan, add the chopped rhubarb, sugar, lemon zest, and salt. Bring the mixture to a boil over medium-high heat while stirring frequently. Once it reaches a boil, turn the heat down slightly but maintain a steady simmer.
  1 pound chopped fresh or frozen rhubarb, 3/4 cup granulated sugar, 1 tablespoon lemon zest, 1/4 teaspoon salt
• Continue to cook the rhubarb for about 7-10 minutes, or until it has reduced and thickened quite a bit.
• In a small bowl, whisk the cornstarch with the lemon juice to create a smooth slurry. Pour this mixture into the simmering rhubarb while stirring constantly to prevent any clumping.
  2 1/2 tablespoons cornstarch, 2 tablespoons lemon juice
• Allow the mixture to come back to a boil and cook for just 1 minute. This activates the cornstarch to ensure a firm set for the tart.
• Remove the pan from the heat and stir in the vanilla extract. Let the filling cool completely, about 40 minutes, before spreading it over the tart crust. I start preparing the crust/topping 30 minutes after the filling is done cooking.
  1/2 teaspoon vanilla extract

Make the crust/topping:

• Preheat the oven to 350 °F (175 °C). Place a rimmed baking sheet on a rack in the lower third of your oven. This is on the off chance that something leaks, helps the crust brown better and makes removing the tart from the oven easier. Get out a 9” non-stick metal tart pan with a removable bottom.
• In a large mixing bowl, stir together the dry ingredients (flour through salt).
  2 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 3/4 teaspoon baking powder, 1/4 teaspoon salt
• Add the vanilla to the melted butter and stir into the dry mixture. Use a wooden spoon to combine it the best you can, then use your hands to bring it together. It’ll look soft and slightly clumpy. It won’t form a smooth ball, but it should hold together when pressed between your fingers.
  3/4 cup melted unsalted butter, 1 teaspoon vanilla extract
• Reserve 200 grams (a little less than 1 cup) to use for the topping.
• Press the remaining mixture into the ungreased tart pan, only going about 2/3 up the sides of the ungreased tart pan.
• Leaving a 1/2" border around the edge, ensuring the filling doesn't touch or go over the sides of the crust, spread the filling over the unbaked crust and smooth it into an even layer using a spatula.
• Sprinkle the remaining topping over the top of the rhubarb mixture and very gently press down so no pointy bits are sticking up (you don’t want them to burn).
• Very carefully place the tart on the preheated baking sheet and bake for 33-38 minutes or until the topping is clearly baked and turning a very light brown. My filling didn’t bubble at all, and it was fine. The sole purpose of baking the tart is to bake the crust and topping.
• Remove the tart and baking sheet from the oven and place on a cooling rack to cool for 30 minutes or until you can easily remove the tart pan from the baking sheet without burning your hands.
• Place the tart pan on the cooling rack to cool for another 1-2 hours.
• If making this the day of serving, just keep it covered loosely with plastic wrap and keep it on the counter. If you put it in an airtight container, it’ll soften more quickly because the trapped moisture gets absorbed back into the crust and topping. If you want to serve it on day 2, cover and refrigerate it. I recommend loosely covering it rather than storing it in an airtight container. The topping will still soften some in the fridge because of the moisture in the filling, but loosely covering it helps slow that down a bit.

Notes

• If using frozen rhubarb, please note that frozen rhubarb often loses its pink color. Mine was more of a beige color (the photos show a fresh rhubarb tart). Frozen rhubarb also usually releases more liquid before thickening, so the filling may need a tiny bit longer on the stovetop.
• For the flour, you can use all-purpose flour, or for a gluten-free version, use 2 cups (250 grams) King Arthur Flour Gluten-free Measure for Measure Flour or 2 cups (276 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. Both version came out great!
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 291.8kcal | Carbohydrates: 44.8g | Protein: 2.6g | Fat: 11.9g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30.5mg | Sodium: 218.3mg | Potassium: 145.3mg | Fiber: 1.3g | Sugar: 25.9g | Vitamin A: 393.5IU | Vitamin C: 4.6mg | Calcium: 58.7mg | Iron: 1.1mg | Net Carbs: 44

There’s a generous amount of rhubarb throughout the cake, so you actually taste it in every bite instead of just getting a few scattered pieces here and there.

I assumed that adding fresh or frozen rhubarb to the cake would make it soggy, so I experimented with adding Rhubarb Compote and Rhubarb Preserves. But they actually added too much moisture and made the cake gummy.

So I definitely recommend sticking to fresh or frozen rhubarb! It seems to be difficult to find in the US this year, but hopefully, it’ll start popping up near you soon.

I wanted to post this rhubarb cake as a last-minute dessert for Mother’s Day, but if you can’t find rhubarb in time, it’s still worth bookmarking for later in the season.

If you’re lucky and actually have extra rhubarb to use up, these Rhubarb Bars, Strawberry Rhubarb Crisp and this creamy Rhubarb Fool are great choices.

Ingredients

These are just some notes on selected ingredients. Scroll down for the full recipe.

• Butter – the butter for the streusel should be cold, while the butter for the cake should be room temperature.
• Buttermilk – homemade buttermilk works well here. Just add 1 tablespoon vinegar to a measuring cup and fill to the 1-cup mark with milk.
• Rhubarb – cut it into small, even pieces so it bakes evenly into the cake.
• Cinnamon – adds a little warmth to the streusel without making the cake taste heavily spiced.

If you want more ways to use rhubarb, these Rhubarb Preserves and Strawberry Rhubarb Preserves are great for spreading on toast or biscuits. Or if you want something more spoonable, try this Rhubarb Compote.

If you’re wondering if you need the glaze – you definitely don’t! But I have to say that the cake looks incredibly boring without it. And lemon glaze does make it even more irresistible. So it could either be a good or bad thing depending on how much portion control you have. ;)

Fresh vs. Frozen Rhubarb

Fresh rhubarb works best in this cake, but frozen also works with a few small adjustments.

• Do not thaw it – add the frozen rhubarb directly to the batter.
• Expect a slightly longer bake time – usually about 2-4 extra minutes.
• The cake may be slightly more moist – frozen rhubarb releases more liquid as it bakes.
• The color can vary – frozen rhubarb often loses its pink color and looks a little more muted after baking. Don’t be surprised if the rhubarb is more of a beige than a pink!

The photographer used fresh rhubarb in the cake in the photos. I just realized that the cake looks a little underbaked towards the bottom, but the cake was fully baked! The area surrounding the rhubarb is just a little moister.

How to Make It

You’ll start by making the streusel topping.

Then mix together the cake batter and fold in the rhubarb.

Spread the batter into a parchment-lined 8×8-inch (20cmx20cm) pan, sprinkle the streusel evenly over the top, and bake until the center tests clean.

Troubleshooting

• Dense cake – the batter was likely overmixed.
• Soggy spots – the rhubarb pieces may have been too large or the cake needed more baking time.
• Dry cake – it was probably overbaked.
• Streusel melting into the cake – the butter may have gotten too warm. While baking, the streusel may look like it’s melting into the cake, but it will firm up as it finishes baking.

How to Make Ahead, Store and Freeze

This cake keeps well covered at room temperature for up to 2 days or refrigerated for up to 5 days.

You can also freeze individual slices or the whole cake for up to 3 months. Wrap tightly and thaw overnight in the refrigerator or at room temperature.

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Rhubarb Cake

This rhubarb cake has a tender vanilla cake base, lots of rhubarb and streusel topping.

Course Dessert

Cuisine American

Keyword buttermilk rhubarb cake, easy rhubarb cake, fresh rhubarb recipe, frozen rhubarb, gluten-free rhubarb cake, homemade rhubarb cake, rhubarb cake, rhubarb coffee cake, rhubarb dessert, rhubarb streusel cake, simple rhubarb recipe, spring cake recipe

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 12

Calories 296.1kcal

Author Erin Dooner

Ingredients

For the streusel:

• 3/4 cup flour see notes
• 1/2 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small cubes

For the cake:

• 1 cup granulated sugar
• 1/4 cup unsalted butter room temp
• 1 large egg 50 grams, out of shell, room temp
• 2 teaspoons vanilla extract
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk see notes for homemade version
• 3 cups chopped fresh or frozen rhubarb about 4-5 medium stalks, cut into about 1/2” pieces – if using frozen, do not thaw!

Optional lemon glaze:

• 1 cup powdered sugar
• 1 1/2-2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon lemon zest

US Customary – Metric

Instructions

• Preheat the oven to 350°F and line an 8"x8" (20cmx20cm) pan with parchment paper.
• Prepare the topping. In a small mixing bowl, combine the flour, sugar, cinnamon and salt.
  3/4 cup flour, 1/2 cup granulated sugar, 1/4 teaspoon ground cinnamon, 1/8 teaspoon salt
• Use a fork or pastry cutter to cut in the butter until the texture resembles wet sand. I used my hands towards the end to get the larger pieces of butter incorporated.
  6 tablespoons unsalted butter, chilled and cut into small cubes
• Make the cake. In a large mixing bowl, beat together the butter and sugar using an electric hand mixer. It won't look fluffy and creamy. You're just trying to get it thoroughly combined.
  1 cup granulated sugar, 1/4 cup unsalted butter
• Mix in the egg and vanilla extract until the mixture is well combined.
  1 large egg, 2 teaspoons vanilla extract
• In a separate smaller bowl, whisk together the flour, baking powder, baking soda, and salt.
  2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
• Fold in the flour mixture in three parts on low, alternating with two additions of buttermilk. Start and end with the flour to ensure the batter combines smoothly. Mix only until just combined. Some lumps of flour are fine.
  1 cup buttermilk
• Gently fold in the rhubarb just until evenly distributed. It’ll look like way too much, but it works.
  3 cups chopped fresh or frozen rhubarb
• Transfer the batter into the prepared baking pan.
• Distribute the streusel evenly over the top of the cake batter.
• Bake for 35-40 minutes or until a toothpick inserted into the middle comes out clean.
• Let cool for 1 1/2-2 hours or until room temp before slicing. If making the optional glaze, whisk together the powdered sugar, 1 1/2 tablespoons of lemon juice and lemon zest until velvety smooth. If you prefer a thinner drizzle, whisk in more juice a few drops at a time; for a thicker glaze, simply stir in an extra spoonful of powdered sugar. Drizzle over the cake.
  1 cup powdered sugar, 1 1/2-2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon lemon zest
• This cake stores well covered at room temperature for up to 2 days or refrigerated for up to 5 days. You can also freeze individual slices or the whole cake for up to 3 months. Wrap tightly and thaw overnight in the refrigerator or at room temperature.

Notes

• For the flour, you can use all-purpose flour, or for a gluten-free version, use 2 cups (250 grams) King Arthur Flour Gluten-free Measure for Measure Flour or 2 cups (276 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. Both came out great!
• I made homemade buttermilk by adding 1 tbsp apple cider vinegar to a 1-cup measuring cup and filling it with milk – I let it sit 10 minutes, but more is also okay.
• If using frozen rhubarb, do not thaw before using. Add it straight to the batter while frozen, otherwise it will release too much liquid.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values don’t include the optional glaze.

Nutrition

Calories: 296.1kcal | Carbohydrates: 45.5g | Protein: 4.4g | Fat: 10.9g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.8g | Trans Fat: 0.4g | Cholesterol: 41.1mg | Sodium: 275.9mg | Potassium: 155mg | Fiber: 1.3g | Sugar: 22.6g | Vitamin A: 377.1IU | Vitamin C: 2.4mg | Calcium: 78.8mg | Iron: 1.5mg | Net Carbs: 44

A fool is a traditional British dessert made by folding fruit into whipped cream. It usually includes some sugar, but the amount varies depending on how tart the fruit is.

The key is to only partially fold the mixture so you get beautiful swirls rather than a fully blended cream. That contrast between the airy base and the tart, tangy fruit is exactly what makes this dessert work without being overly sweet.

If you’re looking for other ways to use rhubarb, this Strawberry Rhubarb Crisp or these Rhubarb Bars are great baked options.

Ingredients

These are just some notes on selected ingredients. Scroll down for the full recipe.

• Heavy cream – must be cold so it whips properly.
• Powdered sugar – sweetens the cream and dissolves easily.
• Vanilla extract – it’s not traditional, but it adds a bit of depth to the cream.
• Rhubarb compote – you can use any other type of compote you’d like, like this Raspberry Compote. Store-bought also works!

How to Make It

Start by making sure both your cream and rhubarb compote are very cold. If you have time, chill your mixing bowl and beaters as well. This helps the cream whip up more easily and hold its shape.

In a chilled bowl, beat the heavy cream until it just begins to thicken. Add 1 tablespoon of powdered sugar and the vanilla extract, then continue beating until stiff peaks form. The cream should stand straight up when you lift the beaters.

Taste the whipped cream and add the remaining powdered sugar if you’d like it a bit sweeter.

Add 1 cup of the chilled rhubarb compote to the whipped cream. Using a large spatula, fold it in very briefly, just 2–3 gentle folds. You want visible streaks rather than a fully mixed pink cream.

Spoon the mixture into glasses or jars, then top each serving with a bit more compote. Chill for about 30 minutes before serving so the flavors meld and the texture firms up slightly.

Troubleshooting

• Cream won’t whip – it wasn’t cold enough.
• Mixture looks flat pink – it was overmixed; fold less next time.
• Too runny – the compote or cream was too warm.
• Too tart – add a little more powdered sugar to the cream.

How to Make Ahead, Store and Freeze

You can make the rhubarb compote ahead of time and keep it refrigerated until needed. The assembled fools are best made shortly before serving, but they can be chilled for a few hours.

Store any leftovers in the refrigerator for up to 2 days. The texture will soften slightly as it sits.

The fool doesn’t freeze well, but the compote itself freezes well if you want to prep it in advance.

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Rhubarb Fool

This rhubarb fool is a light, creamy no-bake dessert made with whipped cream and swirls of rhubarb compote. Naturally gluten-free.

Course Dessert

Cuisine American

Keyword dessert fools, fresh rhubarb, fresh rhubarb recipe, frozen rhubarb, fruit compote recipe, mother’s day desserts, no-bake desserts, rhubarb compote, rhubarb fool, rhubarb sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 3 hours hours

Servings 4

Calories 277kcal

Author Erin Dooner

Ingredients

Compote:

• 1 pound rhubarb cut into 1/2” pieces (about 4 cups) – see notes if using frozen
• 1/2 cup granulated sugar or 6 tbsp (120 grams) Grade A maple syrup + more to taste
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• pinch salt

Fool:

• 1 cup heavy cream cold
• 1-2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup above rhubarb compote

US Customary – Metric

Instructions

Compote:

• Combine all compote ingredients in a medium saucepan.
  1 pound rhubarb, 1/2 cup granulated sugar, 1 tablespoon freshly squeezed lemon juice, 1 teaspoon lemon zest, pinch salt
• Cook over medium heat, stirring occasionally. If you need to, you can add 1-2 tablespoons of water to prevent it from burning (some rhubarb takes longer to release its juices).
• Once it starts bubbling, reduce to medium-low.
• Simmer for about 8–15 minutes, until the rhubarb softens and breaks down. It shouldn’t be syrupy, but not quite as thick as jam. If your rhubarb still isn’t tender and it’s getting too thick, add a little more water. It will thicken more as it cools.
• You can use it warm or let it cool until room temperature, about an hour, and then refrigerate for another 1-2 hours until cold if using in a dessert. Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Fool:

• Make sure the cream and compote are very cold. It’s also helpful to put the bowl and beaters in the fridge if you have time. In a chilled bowl, beat the heavy cream until it begins to thicken.
  1 cup heavy cream
• Add 1 tablespoon powdered sugar and the vanilla, and continue beating until you reach stiff peaks (the cream should stand straight up when you lift the beaters). Taste and add the remaining powdered sugar, if desired.
  1-2 tablespoons powdered sugar, 1/2 teaspoon vanilla extract
• Add 1 cup of the chilled compote. Using a large spatula, fold the compote very briefly, only 2 or 3 turns. You want to see distinct white and pink streaks. Immediately spoon the mixture into your glasses.
  1 cup above rhubarb compote
• Top each glass with a tablespoon (or more) of the remaining compote. Chill for 30 minutes to let the flavors marry and the structure firm up.
• The assembled fools are best made shortly before serving, but they can be chilled for a few hours. Store any leftovers in the refrigerator for up to 2 days. The texture will soften slightly as it sits.

Notes

• If using frozen rhubarb, do not thaw before using. Add it straight to the saucepan while frozen, otherwise it will release too much liquid and throw off the consistency. Expect it to be closer to the longer end of the cooking time. Frozen rhubarb releases more juice as it cooks, so you’re less likely to need to add water (and may not need any at all), but you may want to turn down the heat at the beginning and cover it. Also keep in mind that the color will be more beige with a little pink rather than a pretty pink!
• The compote yields 468 grams or 1.83 cups. You’ll only need 1 cup of that for the fools.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. 

Nutrition

Calories: 277kcal | Carbohydrates: 20.2g | Protein: 2.3g | Fat: 21.7g | Saturated Fat: 13.7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5.4g | Cholesterol: 67.2mg | Sodium: 18.8mg | Potassium: 236.7mg | Fiber: 1.2g | Sugar: 18g | Vitamin A: 937.5IU | Vitamin C: 6.6mg | Calcium: 92.9mg | Iron: 0.2mg | Net Carbs: 19

It’s soft, spoonable, and slightly tart, making it perfect for layering into desserts or serving over yogurt, oatmeal, or ice cream.

It’s especially useful in spring when rhubarb is in season and you want something quick that doesn’t require baking. You can make it ahead of time and keep it chilled until you’re ready to use it. But it also works with frozen rhubarb!

I’m using this in an upcoming rhubarb fool, but it’s just as good on its own or paired with something creamy.

If you’re looking for something thicker and more spreadable, take a look at these Rhubarb Preserves or Strawberry Rhubarb Preserves. Preserves are cooked longer and have a jam-like consistency, while this compote is softer and more spoonable.

If you want something baked, these Rhubarb Bars are another great way to use rhubarb.

Ingredients

These are just some notes on selected ingredients. Scroll down for the full recipe.

• Rhubarb – if you want a pretty pink color, you have to use fresh. I’ve also tested this compote with frozen rhubarb, and the color is more beige with pink in it. Not nearly as appetizing, but just as tasty.
• Sugar or maple syrup – you can adjust slightly depending on how tart your rhubarb is.
• Lemon juice + zest – adds brightness and keeps the flavor from tasting flat, but you can omit it if you need to.

If you’re looking for a similar idea with a different fruit, this Raspberry Compote follows the same concept but with a softer, sweeter berry.

How to Make It

Combine the chopped rhubarb, sugar, lemon juice, lemon zest, and salt in a medium saucepan. Set it over medium heat and cook, stirring occasionally.

Some rhubarb releases juice quickly, while other batches take a bit longer. If it looks dry or starts sticking, add 1–2 tablespoons of water to prevent burning.

Once the mixture starts bubbling, reduce the heat to medium-low and let it simmer for about 8–15 minutes. The rhubarb should soften and break down, but the mixture shouldn’t be thick like jam.

If it thickens too much before the rhubarb is fully tender, add a little more water and continue cooking. It will thicken further as it cools.

Let the compote cool to room temperature, about 1 hour, then refrigerate until fully chilled, about 2–3 hours.

How to Make Ahead, Store and Freeze

Once cooled, store it in the refrigerator for up to 5 days.

It also freezes well. Transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before using.

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Rhubarb Compote

This rhubarb compote is quick to make and perfect for desserts, yogurt, or oatmeal. Lightly sweetened with sugar or maple syrup and only 4 ingredients.

Course Compotes

Cuisine American

Keyword dessert topping, freezer friendly, fresh rhubarb, fresh rhubarb recipe, frozen rhubarb, fruit compote recipe, rhubarb compote, rhubarb sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 3 hours hours

Servings 14

Calories 34.6kcal

Author Erin Dooner

Ingredients

• 1 pound rhubarb cut into 1/2” pieces (about 4 cups) – see notes if using frozen
• 1/2 cup granulated sugar or 6 tbsp (120 grams) Grade A maple syrup + more to taste
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest
• pinch salt

US Customary – Metric

Instructions

• Combine all ingredients in a medium saucepan.
• Cook over medium heat, stirring occasionally. If you need to, you can add 1-2 tablespoons of water to prevent it from burning (some rhubarb takes longer to release its juices).
• Once it starts bubbling, reduce to medium-low.
• Simmer for about 8–15 minutes, until the rhubarb softens and breaks down. It shouldn’t be syrupy, but not quite as thick as jam. If your rhubarb still isn’t tender and it’s getting too thick, add a little more water. It will thicken more as it cools.
• You can use it warm or let it cool until room temperature, about an hour, and then refrigerate for another 1-2 hours until cold if using in a dessert. Refrigerate in an airtight container for up to 5 days or freeze for up to 3 months.

Notes

• If using frozen rhubarb, do not thaw before using. Add it straight to the saucepan while frozen, otherwise it will release too much liquid and throw off the consistency. Expect it to be closer to the longer end of the cooking time. Frozen rhubarb releases more juice as it cooks, so you’re less likely to need to add water (and may not need any at all), but you may want to turn down the heat at the beginning and cover it. Also keep in mind that the color will be more beige with a little pink rather than a pretty pink!
• If you’re paleo, make sure to use maple syrup and not granulated sugar.
• This recipe yields 468 grams or 1.83 cups.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. Info calculated based on 2-tablespoon (32-gram) servings.

Nutrition

Serving: 2 tablespoons | Calories: 34.6kcal | Carbohydrates: 8.7g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 1.4mg | Potassium: 94.8mg | Fiber: 0.6g | Sugar: 7.5g | Vitamin A: 33.2IU | Vitamin C: 3.2mg | Calcium: 28.2mg | Iron: 0.1mg | Net Carbs: 8

The filling isn’t overly sweet, and the lemon helps keep the flavor balanced. The topping is a bit thicker than most crumbles, which gives it more structure and a slightly firmer bite.

I’m not a fan of crisps and crumbles with a puny amount of topping! This is not one of those desserts.

It’s especially good served warm with ice cream, but it also holds up well after chilling, making it a practical option to make ahead.

I got a few crates (actual crates and not packages 🙃) of free blackberries recently, which is why I’m working on expanding my blackberry offerings. Up until a few weeks ago when I posted these Lemon Blackberry Muffins, I had exactly zero blackberry recipes. 😄 They’re just so expensive here in Germany.

If you’re in the mood for something a little more seasonal, this Strawberry Rhubarb Crisp is a great option.

This is definitely a dessert for people who really enjoy blackberries. The filling is quite seedy, but that’s just the nature of blackberries. And if you strained out the seeds, you’d basically have unsweetened blackberry puree, so you don’t want to try that.

If you don’t mind the texture, it’s not an issue at all. But if you’re sensitive to seeds, you might want to go with a different fruit instead.

Ingredients

These are just some notes on selected ingredients. Scroll down for the full recipe.

• Flour – you can use all-purpose flour, or for a gluten-free version, use King Arthur Flour Gluten-free Measure for Measure Flour or Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. The Bob’s version was a little sandy compared to KAF, but still great!
• Butter or coconut oil – the photos use regular butter. For a dairy-free or vegan version, use the coconut oil + water option instead of doing a straight swap. Coconut oil is 100% fat, while butter is only about 80–84%, so using it 1:1 can make the topping a bit greasy or heavy. Using slightly less coconut oil plus a little water better mimics how butter behaves here. I recommend refined coconut oil so the topping doesn’t taste like coconut. Vegan butter also works, and in that case you can use the same amount as the butter called for.
• Cornstarch – the amount depends on whether you’re using fresh or frozen berries. I recommend weighing it if possible because cornstarch measurements can vary a lot. If you’re using measuring spoons, scoop it directly from the container and level it off (don’t spoon and level it like regular flour), since that’s how this recipe was tested.
• Blackberries – if using frozen, keep them completely frozen before mixing. This is super important! You’ll have a soupy mess if you let them defrost first, because they release a lot of liquid as they thaw, which throws off the filling before it even goes into the oven.
• Lemon zest – adds a bit of brightness to the filling. You can omit it if you’d like or use some cinnamon in its place.

If you’re looking for a fruit dessert with oats, I’ve got this Apple and Blueberry Crisp and Gluten-Free Apple Crisp. You could replace the blueberries with blackberries and add a bit more sugar to the filling, and in the apple crisp, just toss in a handful of blackberries.

How to Make It

Preheat your oven to 350 °F (175 °C). Place a rimmed baking sheet on the lower rack in case anything bubbles over (this hasn’t been an issue for me, but I don’t know exactly what baking dish you’ll be using), and grease an 8×8-inch (23 cm x 23 cm) casserole or baking dish.

In a large bowl, stir together the flour, sugars, baking powder, and salt. Add the vanilla to the melted butter, then pour it into the dry ingredients. Stir with a spoon, then use your hands to bring it together. The mixture should be clumpy and hold together when pressed.

In another bowl, mix the sugar and cornstarch. Add the blackberries, lemon juice, vanilla, and zest, and toss until evenly coated. Spread the mixture into the prepared dish.

Scatter the topping evenly over the fruit and press it down lightly so there aren’t any pointy bits sticking up (which might burn).

Bake for 35–45 minutes. The topping should be set, and the filling should be bubbling in the center. If it’s only bubbling at the edges, it needs more time.

Let the crumble cool for about 30-40 minutes before serving so the filling can thicken properly.

Serve it warm with a scoop of French Vanilla Ice Cream or the vanilla sauce in the notes of this Swedish Apple Pie recipe.

If you’re making the vegan option, I have even more suggestions!

• Paleo Vegan Vanilla Sauce
• Vegan Custard
• Paleo Vegan Vanilla Ice Cream

How to Make Ahead, Store and Freeze

You can assemble the crumble ahead of time, cover it, and refrigerate it for several hours before baking. If baking straight from the fridge, add a few extra minutes to the bake time.

Let cool completely before covering and refrigerating for up to 4 days.

It can also be stored for up to 24 hours at room temp, loosely covered. You can rewarm it in the oven at 350 °F (175 °C) for about 10 minutes, which helps dry out and re-crisp the topping a little bit (but be warned that it won’t be as crisp as freshly baked). I normally just use the microwave, but I don’t mind soft topping.

To freeze, let the baked crumble cool completely, then wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

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Blackberry Crumble

This blackberry crisp is made with fresh or frozen berries and topped with a thick crumble. Easy to make and great served warm with ice cream. Can be made traditionally, gluten-free, vegan or dairy-free.

Course Dessert

Cuisine American

Keyword blackberries, blackberry crisp, blackberry crumble, blackberry desserts, crisps, crumbles, dairy-free, dairy-free desserts, fruit desserts, Gluten-free, gluten-free desserts, gluten-free vegan desserts, vegan, vegan desserts

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 2 hours hours

Servings 10

Calories 339.7kcal

Author Erin Dooner

Ingredients

For the topping:

• 2 cups flour see notes
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 3/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup unsalted butter, melted or for dairy-free vegan, use 2/3 cup (150 grams) refined coconut oil + 1 tablespoon water

For the filling:

• 1/3 cup granulated sugar
• 1 1/2 tablespoons (15 grams) cornstarch if using fresh berries or 2 1/2 (25 grams) if using frozen
• 5 1/2 cups fresh or undefrosted blackberries
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 2 teaspoons lemon zest

US Customary – Metric

Instructions

• Adjust oven rack to the lower third of the oven. Preheat the oven to 350 °F (175 °C) and grease a 2-quart (2-liter) casserole dish or an 8 × 8-inch (20 × 20 cm) baking dish. Place a rimmed baking sheet on the lower rack of your oven. This is on the off chance that something leaks.
• In a large mixing bowl, stir together the dry ingredients (flour through salt).
  2 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 3/4 teaspoon baking powder, 1/4 teaspoon salt
• Add the vanilla to the melted butter and stir into the dry mixture. Use a wooden spoon to combine it the best you can, then use your hands to bring it together. It’ll look soft and slightly clumpy. It won’t form a smooth ball, but it should hold together when pressed between your fingers.
  1 teaspoon vanilla extract, 3/4 cup unsalted butter,
• Prepare the fruit filling. In a large mixing bowl, mix together the sugar and cornstarch.
  1/3 cup granulated sugar, 1 1/2 tablespoons (15 grams) cornstarch if using fresh berries or 2 1/2 (25 grams) if using frozen
• Add the fresh or undefrosted blackberries to the bowl, sprinkle the lemon juice, vanilla and lemon zest over the top, and coat the blackberries in the sugar mixture.
  5 1/2 cups fresh or undefrosted blackberries, 1 tablespoon lemon juice, 1 teaspoon vanilla, 2 teaspoons lemon zest
• Spoon the fruit mixture into the pan and distribute the topping evenly over the top. It’ll be a thick layer of topping. Press down slightly so there aren’t pointy bits that might burn.
• Place the crisp on the middle rack of your oven and bake for 35-45 minutes or until the topping is firm and the edges and center are bubbly (you want the center bubbly or else the cornstarch won’t activate, which happens around 203 °F). Let cool for 30-40 minutes, which will give the juice some time to thicken a little, for the fruit to soften more and become more jammy.
• Let cool completely, then cover and refrigerate for up to 4 days. It’s also fine at room temperature for up to about 24 hours, loosely covered. You can rewarm it in the oven at 350 °F (175 °C) for about 10 minutes, which helps dry out and re-crisp the topping a bit (but it won't be as crisp as fresh).

Notes

• For the flour, you can use 2 cups (250 grams) all-purpose flour or for gluten-free, use 2 cups (250 grams) King Arthur Flour Gluten-free Measure for Measure Flour or 2 cups (276) grams Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. Both worked great, but I think Bob’s was a little more sandy.
• For vegan or dairy-free, make sure to use the coconut oil + water option in place of the butter, or use vegan butter. I recommend using refined coconut oil so that your topping isn’t coconut-flavored.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. 

Nutrition

Calories: 339.7kcal | Carbohydrates: 50.1g | Protein: 3.9g | Fat: 14.5g | Saturated Fat: 8.8g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.6g | Trans Fat: 0.6g | Cholesterol: 36.6mg | Sodium: 202.6mg | Potassium: 170.3mg | Fiber: 4.9g | Sugar: 26.1g | Vitamin A: 595.2IU | Vitamin C: 17.7mg | Calcium: 53.9mg | Iron: 1.7mg | Net Carbs: 45

If you’ve never baked with rhubarb before, this is a great place to start! This Strawberry Rhubarb Crumble is also a great option.

As these bars cook, the rhubarb’s sharpness mellows into a soft, jammy filling that pairs perfectly with the oat layers.

This recipe is based on my Raspberry Oat Bars, but uses Rhubarb Preserves and fresh or frozen rhubarb in place of the raspberries. The bars look a bit different in the photos (because I used different photographers), but when I’ve made them myself, they turned out much more like the raspberry version – just with a less vibrant filling.

No matter how they look, you’ll get the same result! Soft, crumbly layers with a sweet-tart filling that slices beautifully once chilled.

If you do want a more vibrant filling, use my Strawberry Rhubarb Preserves in place of the homemade jam in today’s recipe. You’ll only need 1 cup, and since that recipe yields 1 2/3 cups, so you’ll have some leftover to enjoy on its own.

Ingredients

Scroll down for the full recipe. These are just a few notes on select ingredients.

• Rhubarb – fresh or frozen both work. If using frozen, there’s no need to thaw before cooking.
• Rolled oats – use old-fashioned oats, not quick oats. I tested these with quick oats, and they were delicious but way too crumbly.
• Butter – this should be soft enough to easily work into the flour mixture.

How to Make Them

First, cook the rhubarb, sugar, and lemon juice until thickened. It may not reach the typical jam-setting temperature, but it will continue to thicken as it cools and chills.

Let the jam cool completely before using.

For the crust and topping, mix the dry ingredients, then work in the butter until crumbly.

Press about two-thirds of the mixture into the pan, spread the jam over the top, and sprinkle with the remaining crumble.

Bake until golden and bubbling, then let the bars cool completely before chilling. This step is important for clean slices.

Troubleshooting

• Bars are too crumbly – the crust may not have been pressed firmly enough or the bars weren’t chilled long enough.
• Jam is too runny – it likely needed to cook longer. It should visibly thicken before cooling.
• Bars are too soft to cut – they need more chilling time. Refrigerate until fully firm.
• Bottom crust is soggy – the jam may have been too warm when added or too thin.
• Topping browned too quickly – your oven may run hot. Tent loosely with foil if needed.

How to Store and Freeze

Store the bars in an airtight container in the refrigerator for up to 5 days.

They freeze well, too. Place cut bars in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 30 minutes.

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Rhubarb Bars

These rhubarb bars have a buttery oat crumble crust, a sweet-tart homemade rhubarb jam filling, and a golden crumb topping. Perfect for spring and early summer. Can be made traditionally or gluten-free.

Course Dessert

Cuisine American

Keyword dessert bars, gluten-free bars, rhubarb, rhubarb bars, rhubarb desserts, rhubarb jam, spring desserts, summer desserts

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 3 minutes minutes

Servings 16

Calories 282.2kcal

Author Erin Dooner

Ingredients

Jam (or use 1 cup store-bought)

• 3 cups fresh or frozen chopped rhubarb cut into about 1/2” pieces
• 3/4 cup granulated sugar
• 1 1/2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Bars

• 2 cups flour see notes
• 2 cups rolled oats gluten-free oats if you're gluten-free
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup unsalted butter room temp
• 1 teaspoon vanilla extract
• 1 cup of the above jam

US Customary – Metric

Instructions

Prepare the jam

• Place a small plate in the freezer before you start cooking.
• To a 3-quart or larger saucepan (the larger the surface area, the less time you’ll need to cook them!), add the rhubarb, sugar and lemon juice.
  3 cups fresh or frozen chopped rhubarb, 3/4 cup granulated sugar, 1 1/2 tablespoons lemon juice
• Bring to a boil over medium-high heat while stirring frequently. Turn the heat as low as possible while maintaining a full boil. Let boil for about 9 minutes, turning the heat down, if needed, towards the end to prevent the rhubarb from burning, until it reaches a temperature of 220 °F (104 °C). This is the temperature jam is said to set, but I couldn’t actually get mine above 212 °F (100 °C). It’ll still be a bit runny but will thicken as it cools and more as it’s chilled.
• When you think the jam is ready, drop a small spoonful onto the cold plate and let it sit for a minute. Push it with your finger – if it wrinkles and holds its shape, the jam is done.
• When it’s done, stir in the vanilla extract.
  1 teaspoon vanilla extract
• Remove the saucepan to a wire rack to cool completely, about 1 hour.
• If not using right away, transfer to a clean jar and refrigerate for up to 1 week. Many sources say 2-3 weeks, but I like to play it safe and freeze whatever I haven't eaten after 1 week. It also freezes great and can be frozen for up to 1 year. If using this jam immediately after making to make the bars, just make sure it’s room temp first. The bars also work if you use cold jam straight from the fridge.

Prepare the bars

• Preheat the oven to 350 °F (175 °C). Line an 8"x8" pan with a piece of parchment paper.
• In a large mixing bowl, mix together the flour, oats, granulated sugar, brown sugar, baking soda, salt and cinnamon until everything is evenly combined.
  2 cups flour, 2 cups rolled oats, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon cinnamon
• Cut the butter into small cubes and add it to the dry mixture. Using your fingers, work the butter into the mixture until fully incorporated and the dough becomes crumbly but holds together easily when squeezed.
  1 cup unsalted butter
• Once it starts forming clumps, drizzle the vanilla extract over the dough. Use your hands or a spoon to gently mix it in evenly.
  1 teaspoon vanilla extract
• Scoop about 2/3 of the dough (roughly 582 grams or 2 2/3 cups) into the prepared pan. Press it firmly and evenly into the bottom to form the crust.
• Spread 1 cup of the rhubarb jam over the crust, leaving a small border of about 1/3" around the edges (this will prevent the jam from leaking out the sides).
  1 cup of the above jam
• Sprinkle the remaining crumble mixture evenly over the top of the jam. Lightly press the topping into the jam without flattening it too much. This is just to ensure that no pointy oat bits sticking up burn.
• Bake for 28-35 minutes or until the top is golden brown and slightly puffed, and the jam is bubbling around the edges. Remove to a cooling rack and let the bars cool completely in the pan, about 2 hours. Then chill for at least 2-3 hours or overnight before cutting.

Notes

• For the flour, you can use 2 cups (250 grams) all-purpose flour or for gluten-free, use 2 cups (250 grams) King Arthur Flour Gluten-free Measure for Measure Flour or 2 cups (276) grams Bob’s Red Mill 1-to-1 Gluten-free Baking Flour. Both worked great, but I think Bob’s was a little more sandy.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. 

Nutrition

Calories: 282.2kcal | Carbohydrates: 40.3g | Protein: 3.3g | Fat: 12.4g | Saturated Fat: 7.4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3.2g | Trans Fat: 0.5g | Cholesterol: 30.5mg | Sodium: 112.2mg | Potassium: 122.7mg | Fiber: 1.8g | Sugar: 20.8g | Vitamin A: 373.9IU | Vitamin C: 1.9mg | Calcium: 33.8mg | Iron: 1.3mg | Net Carbs: 39

They’re the same as my Lemon Tartlets, but instead of topping them with raspberries, these are finished with toasted meringue that adds sweetness and a soft, marshmallow-like texture. If you’re a fan of lemon meringue pie, you’ll love these bite-sized versions.

It’s the same crust I used in my Fruit Tartlets and Chocolate Tartlets. I love it so much, and after spending so much time searching for the perfect recipe, I have no desire to try another. So here it is again!

Ingredients

Here are some notes on select ingredients. The full recipe can be found below in the recipe card.

For the crust

• Flour – you can use either all-purpose flour or the gluten-free alternative mentioned below.
• Granulated sugar – please don’t reduce or omit it, as the 1/4 cup (50 grams) of sugar is essential to the structure.
• Unsalted butter – use it cold and cut into cubes for the best texture. You could try vegan butter here, but coconut oil won’t work as it’s 100% fat instead of 80-82%.
• Large egg yolk – egg subs won’t work here.
• Milk – this crust uses a bit more milk than some of my other tartlet recipes, like these Blueberry Tartlets and Peach Tartlets, which makes the dough softer and much easier to roll out.

For the lemon curd

Today’s recipe uses sugar, but if you prefer a honey-sweetened version, you could use my Paleo Lemon Curd recipe. I haven’t tried it in these tartlets, but I think it’d work.

• Freshly squeezed lemon juice – bottled juice won’t give you the same bright flavor.
• Eggs + egg yolks – also no sub here.

Why Use Whole Eggs and Yolks?

Using both egg yolks and whole eggs in lemon curd creates a balance of texture, richness, and stability.

Egg yolks add richness and that velvety texture that makes lemon curd so luscious, while whole eggs provide structure so the curd holds its shape. It’s the best of both worlds!

For the meringue topping

• Egg whites – must be free of any yolk for proper whipping.
• Granulated sugar – dissolves into the egg whites for a glossy meringue. No sub here, either.

The photo below shows what you’ll need for both the curd and the meringue. Note that the quantities aren’t to scale. You’ll need more eggs, for example.

How to Make Them

This is just an overview. The full instructions are in the recipe card below.

Prepare and bake the tartlet shells.

Make the curd. In a nonreactive bowl, such as glass or stainless steel, whisk together the lemon juice, eggs, egg yolks, and sugar until smooth and well combined.

Place the bowl over simmering water, making sure it doesn’t touch the water.

Whisk continuously until the mixture thickens and reaches 175 °F (79 °C), then remove from the heat. Some recipes suggest 160 °F (71 °C), but I found mine was still too runny at that point.

Whisk in the butter, one tablespoon at a time, until fully incorporated. Strain the lemon curd through a fine mesh sieve into a clean, nonreactive bowl.

Cover the surface with plastic wrap, pressing it directly onto the curd to prevent a skin from forming. Let cool to room temperature, about 1 hour.

Fill each tart shell with about 1 tablespoon (15 grams) of lemon curd.

Then prepare the meringue.

Combine the egg whites, sugar, and salt in a heatproof bowl set over simmering water (make sure the bowl doesn’t touch the water). Stir constantly until the mixture is very warm and the sugar has completely dissolved.

It should feel smooth when rubbed between your fingers and reach about 160 °F (71 °C). This is the temperature required to pasteurize the egg whites, which makes the meringue safe to eat without further baking.

Transfer the bowl to a stand mixer and beat, starting on medium-low and increasing to high, until stiff, glossy peaks form. This usually takes 4–7 minutes.

Pipe or spoon the meringue onto the tartlets.

Use a kitchen torch to lightly brown the tops. If you don’t have one, you can carefully place them under the broiler for about 1–2 minutes, watching very closely.

How to Store and Freeze

These lemon meringue tartlets are perfect for making in advance! You can prepare all of the components ahead of time and assemble them closer to serving.

The dough

You can make the tart dough up to 3 days in advance or freeze it for up to 3 months. Wrap the dough disc tightly in plastic wrap and then place it in a Ziploc bag.

When you’re ready to use it, thaw it overnight in the refrigerator. Avoid microwaving to thaw, but if you must, use 30% power in short bursts.

Unbaked tart shells

You can press the dough into the tart pans and store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.

Baked tart shells

Once baked, store the tart shells in an airtight container at room temperature for up to 3 days or refrigerate them for up to 5 days. They can also be frozen for up to 3 months.

The lemon curd

You can prepare the lemon curd up to 3 days in advance and store it in an airtight container in the refrigerator. If it thickens too much, let it sit at room temperature for 15–20 minutes before using, stirring occasionally to loosen it up.

If you’d like to freeze the curd, transfer it to an airtight container and freeze for up to 3 months. Thaw it overnight in the refrigerator and stir well before using.

The meringue

Meringue is best made fresh. For the best texture and stability, prepare and pipe it onto the tartlets shortly before serving.

If needed, you can make the meringue a few hours in advance and keep it in the mixing bowl at room temperature, but it may lose some structure over time and won’t pipe quite as cleanly.

Assembled tartlets

Once assembled with the meringue topping, refrigerate the tartlets in an airtight container and serve within 12 hours. They’re safe to eat after refrigerating for several days, but the texture is best on the day of.

The meringue will start to weep and the crust will start softening. After spending so much time preparing these, you don’t want that to happen!

Eating them within 12 hours helps ensure the crusts stay crisp and the meringue looks its best. To further prevent soggy crusts, use the smallest amount of milk needed when making the dough.

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Lemon Meringue Tartlets

Mini lemon meringue tartlets with a buttery crust, tangy lemon curd, and a fluffy toasted meringue topping. Perfect for Easter, Mother's Day and baby showers.

Course Dessert

Cuisine American

Keyword baby shower desserts, easter desserts, easter recipes, lemon curd, lemon tartlets, mini desserts, mini tarts, mother’s day desserts, spring tarts, tartlets

Prep Time 35 minutes minutes

Cook Time 24 minutes minutes

Chilling time 2 hours hours

Total Time 4 hours hours

Servings 18

Calories 199.1kcal

Author Erin Dooner

Ingredients

For the crust:

• 1 1/4 cups flour see notes
• 1/4 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter cut into 1/2" cubes
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 1/2 to 2 tablespoons milk

For the curd:

• 1/3 cup freshly squeezed lemon juice
• 2 large eggs 50 grams each out of shell
• 2 large egg yolks
• 1 tablespoon lemon zest
• 1/2 cup granulated sugar
• pinch salt
• 1/4 cup cold unsalted butter

Meringue topping:

• 4 large egg whites
• 1 cup granulated sugar
• pinch salt
• 2 teaspoons vanilla extract

US Customary – Metric

Instructions

Make the crusts:

• In a medium bowl, whisk together the flour, sugar, and salt.
  1 1/4 cups flour, 1/4 cup granulated sugar, 1/2 teaspoon salt
• Cut in the cold butter until the mixture resembles coarse breadcrumbs.
  1/2 cup cold unsalted butter
• In a separate small bowl, whisk the egg yolks, vanilla, and just 1 1/2 tablespoons of milk (ignore the amount below – it's a technical issue I can't fix). Stir this into the dry ingredients.
  1 large egg yolk, 1 teaspoon vanilla extract, 1 1/2 to 2 tablespoons milk
• Use your hands to work the dough and bring it together. The dough shouldn’t be crumbly, as you’re going to roll it out. If necessary, add more milk, but don’t add too much, as it’ll make the baked crusts soft.
• Form into a disc and wrap with plastic wrap.
• Chill for 1 hour. You can also freeze it for up to 3 months. While it’s chilling, you can make the filling (below).
• Grease eighteen 2.6” (6.5 cm) fluted non-stick mini tart pans
• Roll out the dough between 2 pieces of parchment paper to about 1/8 inch (3 mm). I used the bottom of a glass (a cookie cutter would give you better, cleaner-cut edges) to make circles that were about 1/4” (6 mm) wider than the widest part of the tart pans, and I still had to trim some away. Do a test to make sure your circles are the right size for your pans. If the dough becomes hard to work with, stick it in the freezer for a few minutes. Then you’ll be able to very easily remove the circle cut-outs. If the circles don’t come off the parchment paper perfectly, it doesn’t really matter since you’ll be pressing them down into the pans and will likely have to trim some off anyway.
• Place a circle cut-out over the top of the greased mini tart pan and press it firmly into place. Be sure to press down around the bottom edge to remove any air pockets.
• Prick holes over the bottom (not going all the way through the crust, but almost) with a fork. Repeat with the remaining tartlet pans.
• Place in the freezer for 20-30 minutes.
• Towards the end of the chill time, preheat the oven to 375 °F (190 °C) and place a baking sheet large enough to fit the tartlet pans in the lower third of your oven.
• Place the tartlets directly onto the hot baking sheet and bake for 14-17 minutes, rotating the pan halfway through if you notice them browning too quickly in certain areas, until the sides are nicely browned and the bottom has browned.
• Remove the baking sheet and tartlets from the oven and place them on a wire rack to cool for about 15-20 minutes before removing the crusts from the pans. To do that, just turn the pan over and let the crust fall into your hand. It’s important to do this while they’re still a bit warm. They came out super easily.
• If making ahead of time, you can put the cooled crusts in an airtight container and store them at room temp for up to 3 days.

Make the lemon curd:

• In a nonreactive bowl, whisk together the lemon juice, eggs, egg yolks, lemon zest, sugar and salt until smooth.
  1/3 cup freshly squeezed lemon juice, 2 large eggs, 2 large egg yolks, 1 tablespoon lemon zest, 1/2 cup granulated sugar, pinch salt
• Place the bowl over a pan of simmering water, ensuring it doesn’t touch the water.
• Continuously whisk the mixture until it thickens and reaches a temperature of 175 °F (79 °C), and then immediately remove from the heat. Some sites say 160 °F (71 °C), but mine was still much too runny at this point. The first time I made it, I cooked it to 160 °F, added the butter, realized it wasn’t going to get much thicker, put it back on the heat, and thickened it up more. And it was fine (just saying in case you have the same issue).
• Whisk in the butter, one tablespoon at a time, until fully incorporated.
  1/4 cup cold unsalted butter
• Strain the lemon curd through a fine mesh sieve into a clean, nonreactive bowl.
• Cover the surface of the curd with plastic wrap, pressing it directly onto the surface to prevent a skin from forming, or simply stir ocassionally as it cools.
• Let cool until room temp, about 1 hour. You can place it in the fridge or freezer and stir occasionally if in a hurry. You can also make this 3 days in advance and keep it refrigerated. I had no issue with scooping it straight from the fridge into the crusts.

Bake the tartlets:

• I recommend filling the tartlets the day of serving. This is to assure that the crusts are at their very best! They get softer over time.
• Preheat the oven to 325 °F (163 °C).
• Add 1 tbsp (15 grams) of curd to 18 cooled tartlet shells. Place the filled tartlet shells (out of their pans) directly on a baking sheet.
• Place the baking sheet in the oven and bake for 10 minutes. This just helps the curd set.
• Let them cool for 10 minutes in their pans on the baking sheet which has been placed on a cooling rack.
• Remove the tartlets from their pans, and place on a cooling rack. Let the tartlets cool completely before adding the meringue. For best results, chill them briefly (about 30 minutes) so the lemon curd is fully set and cold. This helps the meringue hold its shape and prevents it from sliding or weeping.

Make the meringue:

• Combine the egg whites, sugar, and salt in the bowl of a stand mixer. Fill a saucepan with a few inches of water and bring it to a simmer.
  4 large egg whites, 1 cup granulated sugar, pinch salt
• Place the mixer bowl over the simmering water, ensuring the bottom of the bowl doesn’t come into contact with the water.
• Stir the mixture gently and continuously until the egg whites are heated and the sugar has completely dissolved, about 4 minutes. You can check by touching the mixture. It should feel very warm, and when rubbed between your fingers, it should feel smooth with no trace of sugar granules. The temperature should reach 160°F (71°C).
• Attach the bowl to the stand mixer and, using the whisk attachment, beat the mixture on medium-low speed until it becomes frothy, about 2 minutes.
• Gradually increase the speed and whip until stiff peaks form (while it’s beating, you can fill each tartlet crust with 1 tbsp (15 grams of lemon curd). The peaks should hold their shape but bend slightly at the tip, and the meringue should stay firmly in place, even if the bowl is inverted. This step typically takes around 4-7 minutes.
• Add the vanilla extract and mix briefly to combine.
  2 teaspoons vanilla extract
• Pipe the meringue onto the filled tarts.
• Use a kitchen torch to lightly brown the meringue or put under the broiler for 2 minutes.
• Once assembled with the meringue topping, refrigerate the tartlets in an airtight container and serve within 12 hours. They're safe to eat for several days after making, but the texture is best on the day of because the meringue will start to weep and the crust will start softening.

Notes

• For the flour, you can use 1 1/4 cups (150 grams) all-purpose flour or King Arthur Flour Gluten-free Measure for Measure Flour for a gluten-free version.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. 

Nutrition

Calories: 199.1kcal | Carbohydrates: 26.7g | Protein: 3.2g | Fat: 9.1g | Saturated Fat: 5.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 2.5g | Trans Fat: 0.3g | Cholesterol: 67.7mg | Sodium: 152.9mg | Potassium: 46.5mg | Fiber: 0.3g | Sugar: 19.8g | Vitamin A: 306IU | Vitamin C: 2.2mg | Calcium: 13.4mg | Iron: 0.6mg | Net Carbs: 26

Ingredient Notes

Scroll down for the full recipe. These are just a few notes on select ingredients.

• Blackberries – fresh or frozen both work. If using frozen, keep them frozen until adding to prevent bleeding.
• Lemon zest + extract – the zest gives natural brightness, while the extract boosts the lemon flavor. You can omit the extract if needed, but the flavor will be lighter.
• Neutral oil – use something like vegetable, canola, or avocado oil. Melted butter can be used instead, but the muffins won’t stay quite as soft.
• Milk – any milk works here, including dairy-free options like almond or oat milk.

How to Make Them

This recipe is straightforward and comes together quickly.

Start by making the streusel. Mix the dry ingredients, then work in the cold butter until you get a coarse, sandy texture.

Next, whisk together the dry muffin ingredients in one bowl and the wet ingredients in another.

Combine the two gently, then fold in the flour-coated blackberries.

Divide the batter between muffin cups, sprinkle generously with streusel, and bake until golden.

Once cooled, drizzle with the lemon glaze for the perfect finishing touch.

How to Store and Freeze

Store the muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

To freeze, place the cooled muffins in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

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Lemon Blackberry Muffins

These lemon blackberry muffins are soft, fluffy, and packed with juicy berries, topped with a crumbly streusel and sweet lemon glaze. They can be made traditionally or gluten-free.

Course Breakfast

Cuisine American

Keyword blackberries, blackberry muffins, brunch, lemon muffins, streusel

Prep Time 20 minutes minutes

18 minutes minutes

Total Time 45 minutes minutes

Servings 15

Calories 317.8kcal

Author Erin Dooner

Ingredients

Streusel:

• 2/3 cup flour see notes
• 2/3 cup light brown sugar packed
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter

Muffins:

• 2 cups flour see notes
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs room temp
• 3/4 cup milk of choice
• 1/2 cup canola or vegetable oil
• 1 tablespoon lemon zest
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons lemon extract
• 2 cups fresh or frozen unthawed blackberries + an extra 2 teaspoons flour for coating blackberries – see notes

Lemon Glaze:

• 1 cup powdered sugar
• 1 1/2-2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon lemon zest

US Customary – Metric

Instructions

• Preheat the oven to 400 °F (200 °C) and line a standard muffin pan with liners. This recipe yields about 15 muffins.

Make the streusel:

• In a small bowl, mix the flour, brown sugar and salt until combined.
  2/3 cup flour, 2/3 cup light brown sugar, 1/4 teaspoon salt
• Use cold butter cut into small cubes and rub it into the dry ingredients with your fingertips until it looks like wet sand. You’re aiming for coarse, sandy crumbs rather than large doughy clumps. Set aside.
  1/4 cup cold unsalted butter

Make the muffins:

• In a medium-sized bowl, sift or whisk together the flour, baking powder, and salt until well combined.
  2 cups flour, 2 teaspoons baking powder, 1 teaspoon salt
• In a separate large bowl, whisk the sugar, eggs, milk, oil, lemon zest, vanilla and lemon extracts until the mixture is smooth.
  1 cup granulated sugar, 2 large eggs, 3/4 cup milk of choice, 1/2 cup canola or vegetable oil, 1 tablespoon lemon zest, 1 1/2 teaspoons vanilla extract, 1 1/2 teaspoons lemon extract
• Pour the dry flour mixture into the wet ingredients. Gently fold them together and get rid of any huge lumps. Smaller lumps are okay.
• Cut the blackberries in half, leaving any smaller blackberries whole. If you’re using frozen berries, you don’t need to let them thaw to cut them.
  2 cups fresh or frozen unthawed blackberries
• Toss the berries with the extra 2 teaspoons of flour, then gently fold it into the batter, leaving any excess flour behind in the bowl.
• Divide the batter evenly among the cups, filling them about 4/5 full (about 77 grams each). Sprinkle a generous amount of streusel (18 grams – a heaping tablespoon) over each muffin.
• Bake for 18-22 minutes (closer to 18 for fresh blackberries and 22 for frozen) or until a toothpick inserted into the center comes back with just a few crumbs, but no liquid batter.
• Let the muffins rest in the hot pan for 10 minutes and then carefully transfer them to a wire rack to cool completely, about 1 hour.

Make the glaze:

• In a small bowl, whisk together the powdered sugar, 1 1/2 tablespoons of lemon juice and lemon zest until velvety smooth. If you prefer a thinner drizzle, whisk in more juice a few drops at a time; for a thicker icing, simply stir in an extra spoonful of powdered sugar. Drizzle over the muffins.
  1 cup powdered sugar, 1 1/2-2 tablespoons freshly squeezed lemon juice, 1/2 teaspoon lemon zest
• Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To freeze, place cooled muffins in a freezer-safe container and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Notes

• For the flour, you can use all-purpose flour or for gluten-free, use the same amount of King Arthur Flour Gluten-free Measure for Measure Flour.
• If using frozen blackberries, it’s vital to keep them frozen until stirring them into the batter. Keep them in the freezer until the absolute last minute. They’ll start to release juice as they thaw and will make your muffins soggy.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 317.8kcal | Carbohydrates: 50.6g | Protein: 3.8g | Fat: 11.6g | Saturated Fat: 3.5g | Polyunsaturated Fat: 4.6g | Monounsaturated Fat: 2.8g | Trans Fat: 0.2g | Cholesterol: 31.4mg | Sodium: 291.4mg | Potassium: 98.6mg | Fiber: 1.7g | Sugar: 32.3g | Vitamin A: 187.4IU | Vitamin C: 5.2mg | Calcium: 68.6mg | Iron: 1.4mg | Net Carbs: 49

The filling is based on my Keto Cheesecake, which has one of the creamiest textures of any cheesecake I’ve made. For this version, I adjusted it to use 32 ounces of cream cheese and regular sugar instead of a low-carb sweetener. The result is a classic cheesecake flavor with the same ultra-smooth texture.

And if a full cheesecake is too much for you, these Mini Gluten-Free Cheesecakes are a great option! That recipe has a grain-free, nut-based crust.

Today’s recipe uses gluten-free graham crackers for the crust, but if you’d like a totally homemade crust, I’ve got two options you can also use over on my Gluten-Free Cheesecake Crust recipe.

Ingredient Notes

Scroll down for the full recipe. These are just a few notes on select ingredients.

• Gluten-free graham crackers – I used Pamela’s gluten-free graham crackers. I go into detail about this below.
• Cream cheese – you should use regular full-fat cream cheese if you want your cheesecake to be rich and creamy. Reduced fat might work, but I’m not sure, and fat-free would not work.
• Sour cream – this makes the cheesecake super creamy! I haven’t tried Greek yogurt or anything else in its place, so I can’t say what effect it’d have. But I do think full-fat Greek yogurt would work out okay.
• Eggs – these give cheesecake its classic custard texture. Egg subs won’t work!

Gluten-free Graham Cracker Brands

If you want the quick version, here are the brands that worked:

• Pamela’s
• Once Again
• Nairn’s

This crust was specifically developed using Pamela’s Gluten-free Honey Graham Crackers. It’s also what was used in the photos.

Different gluten-free graham crackers absorb butter very differently, so results can vary quite a bit depending on the brand you use.

When I tested this crust with Simple Mills Honey Cinnamon Sweet Thins, the crust turned out extremely soggy. It was like goo.

Pamela’s worked perfectly and produced the texture you see here. Once Again Organic Honey Graham Crackers also worked well when I tested them, so those are another good option if you can’t find Pamela’s.

If you use a different gluten-free graham cracker brand, just keep in mind that the butter amount may need slight adjusting depending on how absorbent the crumbs are. And it’s impossible to know how much to use beforehand.

So if you can’t find Pamela’s or Once Again and it comes out soggy, you’ll know to reduce the butter next time.

Nairn’s Gluten-Free Original Oat Grahams also worked out really well. The crust with these was drier than the other two and lacked the typical graham cracker flavor. I added a teaspoon of cinnamon to the crust, but it still wasn’t very graham crackery.

If you’re thinking that the cheesecake below was made in a 10″ or even bigger pan, I did, too. 😄 But I promise it’s just the angle. It was made in a 9″ springform pan, just like the recipe calls for.

Can You Taste That It’s Gluten-Free?

Nope! Using Pamela’s or Once Again gluten-free graham crackers makes it taste just like a classic cheesecake. Most people would never guess it’s gluten-free.

How to Make It

This is made the same exact way as a traditional cheesecake. The below is just a brief overview.

Make crumbs out of the graham crackers.

Add the sugar and salt.

Stir in the butter.

Pat very firmly down into the bottom of the springform pan.

While the crust is cooking and cooling, prepare the filling.

Beat everything together except the eggs.

Add the eggs.

Make the water bath.

Bake, cool and refrigerate.

Why bake cheesecake in a water bath?

A water bath (also called a bain-marie) helps cheesecakes bake more gently and evenly. Cheesecake batter is delicate and can easily overbake, which leads to cracks, a dry texture, or rubbery edges.

To make the water bath, the springform pan is wrapped in several layers of heavy-duty foil and placed inside a large roasting pan.

• For the best texture – the hot water surrounding the pan creates a humid, steady baking environment. This prevents the outer edges from baking too quickly while the center is still soft, giving the whole cheesecake a smooth and creamy texture.
• Dramatically reduces the chances of cracking – when cheesecakes bake in dry oven air, the top can set too quickly and split as the center continues to expand. The steam from the water bath keeps the surface from drying out and helps the cheesecake cool more gradually.
• Even baking – no overdone edges! Using boiling water (instead of cold or warm water) helps maintain the oven temperature and ensures the cheesecake begins baking evenly right away.
  

Note! If a small amount of butter from the crust leaks into the roasting pan, that’s completely normal and won’t affect the cheesecake. When using a water bath, the pan sits inside a roasting pan. If butter leaks, you’ll see it floating on the water, which makes it look like the water bath caused it. But the leak would have happened anyway.

Make Ahead And Storage

After baking and cooling, refrigerate the cheesecake for at least 8 hours or overnight before slicing.

Store leftovers in an airtight container in the refrigerator for up to 4 days.

You can also freeze cheesecake slices for up to 3 months. Thaw overnight in the refrigerator. But the crust will be softer. There’s no getting around that.

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Gluten-free Cheesecake

This gluten-free cheesecake is ultra creamy, smooth, and perfectly rich with a buttery graham cracker crust. It’s made with simple ingredients and baked in a water bath for that classic, crack-free texture.

Course Dessert

Cuisine American

Keyword cheesecake, cream cheese, Gluten-free, gluten-free cheesecakes, graham crackers

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 9 hours hours 25 minutes minutes

Servings 16

Calories 482.4kcal

Author Erin Dooner

Ingredients

Crust:

• 1 3/4 cups gluten-free graham crackers see notes
• 1/4 cup granulated sugar
• pinch of salt
• 1/4 cup unsalted butter, melted

Filling:

• 32 ounces full-fat cream cheese, room temperature
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1/8 teaspoon salt
• 1 cup sour cream, room temperature
• 4 large eggs room temperature, 50 grams each, out of shell

Topping:

• 1 pound fresh strawberries, hulled and halved or quartered if large
• 1/4 cup granulated sugar
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon cornstarch + 1 teaspoon water

US Customary – Metric

Instructions

Make the crust:

• Preheat the oven to 350 °F (175 °C). Lightly grease just the bottom of a 9” (23 cm) springform pan. Place a rimmed baking sheet on the lower third rack of the oven. This is just in case the butter leaks a little (this was not a problem for me).
• Place the graham crackers in a food processor fitted with an S-blade and pulse until you have uniform fine crumbs, but not a powder or dust. If the crumbs are too fine (like flour), the crust will feel denser and wetter. Aim for the texture of coarse cornmeal. Don’t use a high-speed blender – that’ll create powder. You can alternatively put them in a Ziploc and use a rolling pin to smash them or put them in a bowl and use the bottom of a flat glass to smash them.
  1 3/4 cups gluten-free graham crackers
• Transfer to a mixing bowl and stir in the sugar and salt until combined.
  1/4 cup granulated sugar, pinch of salt
• Stir in the butter until well combined. Let the mixture sit in the bowl for 5 minutes before pressing it into the pan (this helps the crumbs “suck up” the oil).
  1/4 cup unsalted butter, melted
• Press it very firmly into the pan. Use the flat bottom of a glass or a dry measuring cup to pack it down. If you don’t pack it tight, it’ll be dry and crumble when you cut it.
• Bake for 10-15 minutes and then remove to a wire rack to cool for at least 10 minutes while preparing the filling.

Make the cheesecake filling:

• Keep the oven at 350 °F (175 °C).
• In a large mixing bowl using an electric hand mixer, beat together the cream cheese and sugar until fluffy.
  32 ounces full-fat cream cheese, room temperature, 1 cup granulated sugar
• Add the vanilla, salt and sour cream and beat on low until combined.
  1 tablespoon vanilla extract, 1/8 teaspoon salt, 1 cup sour cream, room temperature
• Add the eggs one at a time, beating just until combined after each addition. Be sure not to overmix. Set aside for now.
  4 large eggs

Prepare the water bath pan and bake:

• Using heavy-duty, extra-wide foil, cut three 14″ (36 cm) pieces. Place the foil pieces on top of each other and center the cooled springform pan on top. Fold the foil up and around the sides (do not attach to the top rim). Place this inside a large roasting pan.
• Fill and start your kettle(s). You need enough water to reach halfway up the side of your cheesecake pan. If your kettle is small, boil one and keep it in a heat-safe pitcher while you boil the second.
• Pour the cheesecake batter over the partially cooled crust. Smooth it out.
• Move the roasting pan (with the filled cheesecake inside) onto the lower third oven rack. Carefully pull the rack out just far enough to reach the roasting pan safely.
• Once your water is at a rolling boil, very slowly pour it into the roasting pan. Aim for the corner to avoid splashing the cheesecake or getting water between the foil layers. Fill until the water is about halfway up the sides of the cheesecake pan.
• Gently slide the rack back in and close the door. Immediately turn the oven temperature down to 325 °F (167 °C).
• Bake for 55 minutes. The edges (about 2 inches from the side) should be set and firm, but the center should still jiggle slightly, like firm gelatin.
• Open the oven door and let the cheesecake cool inside the oven for 1 hour.
• Remove the roasting pan from the oven. Very carefully lift the cheesecake out of the water bath. Don’t worry if some butter leaked. The crust will still be fine.
• Place on a cooling rack to cool for another 2-3 hours or until nearly room temperature.
• Refrigerate for at least 8 hours or overnight. The cheesecake can be refrigerated for up to 4 days or frozen for up to 3 months.
• Top with the strawberry topping before serving.

Make the topping:

• To a medium saucepan, add everything but the cornstarch and water. Stir frequently at medium heat until it comes to a boil and reduce to a steady simmer. It’ll take a few minutes for the berries to release their juices – there’s no need to add water! Turn the heat to lower and cover if you’re worried about them burning.
  1 pound fresh strawberries, hulled and halved or quartered if large, 1/4 cup granulated sugar, 2 teaspoons lemon juice, 1 teaspoon vanilla extract, 1 teaspoon lemon zest
• Cook for about 10 minutes. The mixture will have thickened quite a bit but won’t be nearly as thick as jam.
• Combine the cornstarch with the water in a small bowl.
  1 teaspoon cornstarch + 1 teaspoon water
• Pour half of the cornstarch slurry into the topping and stir. Simmer for 1 minute. It should thicken pretty quickly. If it's still runny after a minute, add the remaining cornstarch slurry and simmer for another minute.
• Remove from the heat and let the sauce cool completely, about 1 hour. It'll thicken further as it cools. Store in an airtight container in the refrigerator for up to 5 days. For the best presentation, wait to top your cheesecake until just before serving. The sauce will stain the surface of the cake within an hour, though this is only noticeable if the topping is moved aside.

Notes

• This recipe works great with  Pamela’s Gluten-free Honey Graham Crackers, Once Again Organic Honey Graham Crackers and Nairn’s Gluten-Free Original Oat Grahams. Simple Mills Honey Cinnamon Sweet Thins didn’t work out. See post for more info.
• If you live outside of the US/Canada, you’ll need to drain some of the whey from the cream cheese so your cheesecakes bakes properly. The stuff at Lidl, Aldi, etc. works just as well as Philadelphia brand. You need to buy 1200 grams of cream cheese and squeeze out the liquid until you have 907 grams of cream cheese left. It’s fine if it’s a little more or less. If you live in the EU, use medium eggs instead of large. They should be about 50 grams each when out of their shell.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 482.4kcal | Carbohydrates: 43.7g | Protein: 6.2g | Fat: 32.1g | Saturated Fat: 18g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 6.9g | Trans Fat: 0.1g | Cholesterol: 128.7mg | Sodium: 325.9mg | Potassium: 155mg | Fiber: 1.3g | Sugar: 29.4g | Vitamin A: 1002.6IU | Vitamin C: 17.2mg | Calcium: 95.9mg | Iron: 0.9mg | Net Carbs: 42

It’s the perfect finishing touch for cheesecake, especially something rich and creamy like the gluten-free cheesecake I’ll be posting tomorrow (the one in the photos). The fresh strawberry flavor cuts through the richness and adds a beautiful pop of color.

This isn’t a thick, jammy topping. It’s lighter, saucier, and lets the strawberries shine. If you want something more intense, you could use these Strawberry Preserves!

It’s not so saucy that it runs everywhere. As you can see in the photos, you can slice the cheesecake cleanly. If you happen to cut through a strawberry, it may look a bit messier, but you can easily nudge the berry back into place with a knife if presentation matters.

Ingredients

Scroll down for the full recipe. These are just a few notes on select ingredients.

• Strawberries – fresh strawberries work best here. Frozen work, but they’ll release more liquid and the texture will be softer.
• Lemon juice + zest – helps balance the sweetness and keeps the flavor bright and fresh.
• Cornstarch – just a little so that it thickens the sauce slightly without making it heavy like jam.

How to Make It

1. Combine the berries, sugar, lemon juice and zest, and vanilla in a saucepan and simmer for 10 minutes until the fruit softens and the juices thicken.
2. Stir in the cornstarch slurry.
3. Cook for one additional minute to reach a glossy, stable consistency. If you want it thicker, just add more cornstarch. For a thinner sauce, omit the cornstarch. But keep in mind it thickens a bit while cooling.
4. Once the topping has cooled completely, it’s ready to spoon over your cheesecake.

How to Use It

This topping is especially great spooned over cheesecake just before serving. It also works well on pancakes, waffles, ice cream, or in yogurt bowls.

Putting it on something this Brownie Cheesecake Cake would be ideal. And you could turn these Mini Peanut Butter Cheesecakes into PB&J cheesecakes by topping them with this strawberry sauce, which sounds pretty fun.

When using it on cheesecake, wait until just before serving to add the topping. The sauce stains the surface of the cheesecake (and quite quickly – in less than an hour), but it won’t affect the flavor or texture.

Make Ahead And Storage

You can make this topping in advance and refrigerate it for up to 5 days.

For longer storage, freeze for up to 3 months. Thaw in the refrigerator before using.

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Strawberry Topping for Cheesecake

This strawberry topping for cheesecake is fresh, glossy, and perfectly balanced between sweet and tart. Made with simple ingredients, it creates a light, saucy topping with soft berries that pairs beautifully with rich, creamy cheesecake.

Course Dessert

Cuisine American

Keyword cheesecake topping, cornstarch, frozen strawberries, lemon juice, strawberries, strawberry sauce, strawberry topping

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 30kcal

Author Erin Dooner

Ingredients

• 1 pound fresh strawberries, hulled and halved or quartered if large see notes for frozen
• 1/4 cup granulated sugar
• 2 teaspoons lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 teaspoon cornstarch + 1 teaspoon water

US Customary – Metric

Instructions

• To a medium saucepan, add everything but the cornstarch and water. Stir frequently at medium heat until it comes to a boil and reduce to a steady simmer. It’ll take a few minutes for the berries to release their juices – there’s no need to add water! Turn the heat to lower and cover if you’re worried about them burning.
• Cook for about 10 minutes. The mixture will have thickened quite a bit but won’t be nearly as thick as jam.
• Combine the cornstarch with the water in a small bowl.
• Pour half of the cornstarch slurry into the topping and stir. Simmer for 1 minute. It should thicken pretty quickly. If it's still runny after a minute, add the remaining cornstarch slurry and simmer for another minute.
• Remove from the heat and let the sauce cool completely, about 1 hour. It'll thicken further as it cools. Store in an airtight container in the refrigerator for up to 5 days. For the best presentation, wait to top your cheesecake until just before serving. The sauce will stain the surface of the cake within an hour, though this is only noticeable if the topping is moved aside.

Notes

• If using frozen berries, add the frozen berries directly to the saucepan from the freezer. It may take an extra 2–4 minutes for the mixture to reach a simmer as the berries thaw in the pan. Frozen berries release more moisture and have a much softer, more “broken down” texture than fresh ones. If the sauce seems too thin after the initial 10-minute simmer, you will likely need to use the full amount of cornstarch slurry to achieve the right consistency.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The recipe yields about 1 1/2 cups and the nutritional info is calculated with 2 tablespoons per serving.

Nutrition

Serving: 2 tablespoons | Calories: 30kcal | Carbohydrates: 7.3g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 0.5mg | Potassium: 59.5mg | Fiber: 0.8g | Sugar: 6.1g | Vitamin A: 4.7IU | Vitamin C: 22.8mg | Calcium: 6.4mg | Iron: 0.2mg | Net Carbs: 7

If you enjoy matcha and need a quick snack or post-workout treat, these bars are perfect to keep in the fridge. They come together in just a few minutes and only require a handful of simple ingredients.

The chocolate topping adds a rich contrast to the matcha base and makes them feel a little more like a dessert than a protein bar. They’re great straight from the fridge and perfect for meal prep.

These matcha protein bars aren’t exactly St. Patrick’s Day-themed, but they are green, so they felt like a good recipe to share this time of year. If you want something that’s a bit more traditional, these Baileys Brownies are my favorite!

Do They Taste Like Matcha?

Most definitely! These are for matcha lovers.

Just like the Matcha Granola I recently posted, you probably shouldn’t make these unless you enjoy matcha. The same goes for most of my matcha desserts.

They have a mild earthy flavor with a slightly grassy note. In this recipe, the almond butter and maple syrup soften the matcha flavor so the bars taste smooth, lightly sweet, and not bitter.

If you’re new to matcha and curious about the flavor, I also wrote a full post explaining what matcha tastes like.

Ingredients

Scroll down for the full recipe. These are just a few notes on select ingredients.

• Almond butter – you need to use the natural kind with just nuts and salt. If it’s very runny, you may need a bit more oat or coconut flour. I don’t recommend using something like walnut butter or pistachio butter because their flavors would clash with the matcha. Peanut butter is also too strong here. Macadamia butter would actually taste great, but it’s quite expensive for a protein bar recipe. Cashew butter would probably work, though I haven’t tested it.
• Maple syrup – adds sweetness and helps bind the bars together. If you don’t want to use that, you need to use another sticky, liquid sweetener. I think honey would be overpowering. Brown rice syrup would probably work fine.
• Protein powder – different protein powders absorb liquid differently, so you may need to adjust the flour slightly. More on this below!
• Oat or coconut flour – helps firm up the bars. Start with the smaller amount and add more only if the mixture feels too sticky. Or use more protein powder!

Protein Powder Type

I tested these matcha bars with these brands of protein powder, and they all came out great. Please remember that if you use a protein powder that doesn’t taste good, your bars won’t taste good. If your protein powder is gross, then these bars will also be gross.

• Dr. Murray’s 3-Seed Vanilla Protein Powder
• Orgain Chocolate Ketogenic Collagen Protein Powder with MCT Oil
• Orgain Organic Vanilla Bean Plant-Based Protein Powder

Make Ahead And Storage

Store the bars in an airtight container in the refrigerator for up to 1 week.

For longer storage, freeze for up to 3 months. Let them thaw at room temperature for about 10–15 minutes before eating.

Because these bars contain maple syrup and nut butter, they soften a bit at room temperature, so they’re best stored in the fridge.

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Matcha Protein Bars

No-bake matcha protein bars made with almond butter, maple syrup, and vanilla protein powder. A quick, healthy snack with a rich chocolate topping.

Course Snack

Cuisine American

Keyword ceremonial matcha, chocolate, dairy-free, Gluten-free, gluten-free desserts, grain-free, high protein desserts, high protein recipes, high protein snacks, maple syrup, matcha green tea powder, matcha powder, matcha recipes, matcha sweets, paleo, protein bars, st. patrick’s day desserts

Prep Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 294.3kcal

Author Erin Dooner

Ingredients

Bars:

• 3/4 cup natural almond butter
• 1/3 cup maple syrup
• 1/2 cup vanilla protein powder see notes; use vegan/dairy-free/paleo protein powder, if needed
• 1 teaspoon vanilla extract
• 1/4 to 1/3 cup oat flour see notes for coconut flour
• 2 tablespoons matcha see notes
• 1/4 teaspoon salt

Topping:

• 1/2 cup semi-sweet chopped chocolate or chocolate chips use vegan/dairy-free/paleo chocolate, if needed
• 1 teaspoon refined coconut oil

US Customary – Metric

Instructions

• Mix all the bar ingredients, using 1/4 cup oat flour, together in a medium mixing bowl. Oat flour absorbs moisture gradually, so letting the mixture sit for about 2–5 minutes can help the dough firm up slightly. This can make the bars easier to shape and prevent them from feeling a bit sticky. If it seems a bit too wet, gradually add more flour.
• The bars should be about 1/3” thick. You can just form the dough into a square on a piece of parchment paper. Or you can use 2/3 of a 9”X5” loaf pan.
• In a small saucepan or pot, melt together the chocolate and coconut oil over low heat, stirring frequently, until totally smooth.
• Spread over the bars.
• Place in the fridge for about 20 minutes or until firm enough to cut.
• Cut into 8 bars. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months. Let them thaw at room temperature for about 10–15 minutes before eating.

Notes

• Vegan/paleo/dairy-free – ensure your protein powder and chocolate fit your diet. For paleo or grain-free, use coconut flour instead of oat flour.
• I used Dr. Murray’s 3-Seed Vanilla Protein Powder. How much flour you’ll need depends on the exact brand of protein powder you use. They all absorb liquid differently.
• If using coconut flour, start with 2 teaspoons, mix the dough, and then let it sit for 2–3 minutes. Coconut flour keeps absorbing moisture, so the mixture will firm up as it rests. If it still seems too soft, add 1–2 teaspoons more.
• I used ceremonial matcha in these photos. Many culinary matcha powders are duller in color, so your bars may look less bright green and slightly more brownish.
• Nutritional information calculated based on a yield of 8 bars. The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. 

Nutrition

Calories: 294.3kcal | Carbohydrates: 24.6g | Protein: 11.7g | Fat: 17.5g | Saturated Fat: 3.6g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 7.7g | Cholesterol: 13.8mg | Sodium: 93.6mg | Potassium: 280mg | Fiber: 2.7g | Sugar: 15.9g | Vitamin A: 187.7IU | Calcium: 140.8mg | Iron: 1.7mg | Net Carbs: 22

It’s a classic custard-style ice cream, meaning egg yolks are used to create a rich, silky base. The result is an ultra creamy scoop that stays soft and scoopable thanks to the natural sugars in honey.

I adapted it from this French Vanilla Ice Cream recipe, which was lightly adapted from The Perfect Scoop. I thought it was too eggy with 5 yolks, so I reduced it to 3. And instead of 3/4 cup (150 grams) of granulated sugar, you use 2/3 cup (213 grams) of honey (honey is much denser than sugar, so the weight is higher!).

Honey ice cream has been getting a lot of attention lately, especially after Blue Bell announced honey as one of their newest ice cream flavors. It’s a simple, classic flavor that lets the natural sweetness and floral notes of honey shine without needing lots of extra ingredients or mix-ins.

If you’re curious about the new Blue Bell flavor but can’t find it near you, or you simply prefer making ice cream at home, this recipe is an easy way to enjoy a similar honey-forward flavor.

Ingredient Notes

Scroll down for the full recipe. These are just a few notes on select ingredients.

• Honey – use any runny honey you have on hand. There’s no need for anything fancy here. Basic grocery store honey works perfectly and keeps the flavor mild and balanced. I haven’t tried this recipe with maple syrup but assume it’s too thin for this specific recipe.
• Egg yolks – these create the custard base and give the ice cream its rich, creamy texture. There’s unfortunately no sub here.
• Heavy cream – I really don’t recommend using half-and-half or more milk in place of all the heavy cream. Because of all the liquid you’re adding with the honey, you need the full amount of fat in the cream to keep the ice cream rich and creamy and to help prevent it from becoming icy once frozen.
• Whole milk – I’ve also tested this with cashew milk, and it came out great!
• Vanilla extract – this rounds out the honey flavor. I don’t recommend omitting this unless you must!

How To Make It

This is a classic custard-style ice cream, just like almost all of my other ice cream recipes.

You’ll start by heating the milk, honey, and salt until warm and fully combined. The mixture is then slowly whisked into the egg yolks to temper them before everything is returned to the saucepan and cooked gently until the custard thickens.

Once thickened, the custard is strained into cold heavy cream, stirred with vanilla, and chilled thoroughly. After chilling, churn the mixture in an ice cream maker until it reaches a soft-serve consistency, then freeze until firm.

Honey naturally helps keep this ice cream softer than many homemade varieties because it lowers the freezing point. That means the texture tends to stay smoother and scoopable, even after several days in the freezer.

If you’ve ever made homemade ice cream, then you know how annoying it is when it gets rock-hard after freezing. That’s definitely not an issue with this honey ice cream!

Serving Ideas

Sorry that all the photos have honey being drizzled over the top, but it looks so nice. 😄

The photographer used these Glazed Pecans from Diamond on top, but you could use my Maple Walnuts on top, which are super easy to make. But you need to put them on JUST before serving because the candy coating will start to liquefy once it touches the ice cream.

Candied Pecans are also great!

You could add a few berries, but I think they distract a bit from the honey flavor itself. Honey and nuts really let the ice cream shine.

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Honey Ice Cream

This creamy honey ice cream is made with a simple custard base and naturally sweetened with honey for a smooth, scoopable texture and delicate flavor.

Course Dessert

Cuisine American

Keyword honey, honey desserts, honey ice cream, ice cream, naturally sweetened ice cream

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 9 hours hours

Servings 9

Calories 294.7kcal

Author Erin Dooner

Ingredients

• 2 cups heavy cream
• 1 cup whole milk
• 2/3 cup runny honey
• 1/4 teaspoon salt
• 3 large egg yolks
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

• At least 24 hours before making the ice cream, put your ice cream machine bowl into your freezer. If you have a super freeze option, turn it on.
• Into a large, heat-proof bowl, pour the heavy cream. Set a fine-mesh sieve over the top and set it aside.
  2 cups heavy cream
• Into a medium saucepan, add the milk, honey and salt. Heat over medium heat, stirring frequently, until the honey is fully dissolved and the milk starts to steam. Do not let it boil.
  1 cup whole milk, 2/3 cup runny honey, 1/4 teaspoon salt
• In a separate medium bowl, whisk the 3 large egg yolks until they are well combined and smooth.
  3 large egg yolks
• Gradually pour about half of the warm milk mixture into the egg yolks in a slow, steady stream, while whisking continuously. This prevents the eggs from curdling.
• Pour this mixture back into the saucepan with the remaining milk. Continue stirring, scraping the bottom constantly with a wooden spoon or spatula over medium-low heat.
• Continue stirring until the mixture coats the back of a spoon and registers 170 °F (77 °C) on a thermometer. This should take about 3 to 7 minutes.
• Immediately pour the hot custard through the sieve into the cold heavy cream. This stops the cooking and removes any potential egg bits.
• Stir in the vanilla. Refrigerate for at least 8 hours.
  1 teaspoon vanilla extract
• Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions.
• Transfer to a freezer-safe container and freeze for 4 to 8 hours to firm up. If you use a shallow container (which is best), 4 hours is likely enough. Otherwise, you'll probably need 8 hours. The ice cream will remain soft and scoopable once frozen.

Notes

• Base adapted from David Lebovitz’s vanilla ice cream in The Perfect Scoop.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values were calculated with 1/2 cup (105 grams) per serving.
• Ice cream will yield around 950 grams (about 4 1/2 cups).

Nutrition

Calories: 294.7kcal | Carbohydrates: 23.6g | Protein: 4.3g | Fat: 21.4g | Saturated Fat: 13.1g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 5.5g | Trans Fat: 0.01g | Cholesterol: 117.6mg | Sodium: 111mg | Potassium: 124.9mg | Fiber: 0.1g | Sugar: 23.6g | Vitamin A: 900.6IU | Vitamin C: 0.4mg | Calcium: 78.1mg | Iron: 0.4mg | Net Carbs: 24

Most eggless recipes rely on flax eggs or applesauce, which can lead to a gummy or cakey result, but these stay dense, fudgy, and normal.

I only have one other eggless brownie recipe on the blog, my Paleo Vegan Brownies, but I know that unless you’re paleo, you may not have almond flour and ground chia seeds just sitting around. To help those who simply want a great brownie without eggs, and who don’t mind the dairy, this recipe is for you.

Why Greek Yogurt?

I thought these would be terrible before I made them. I’d tried other yogurt brownie recipes in the past, and they always resulted in a gummy, rubbery, or just plain nasty texture. If you Google “eggless brownies” and look at the images, a lot of them look exactly like that, or they’re basically cake.

The Greek yogurt here acts as the binder, but it also adds a really nice, slightly tangy taste. Because it’s so much thicker than regular yogurt, it provides the structure needed to keep these brownies from falling apart while maintaining that fudgy crumb.

I actually prefer this version to the one containing eggs! Today’s recipe is based on my Gluten-free Brownies recipe (which can also be made with regular and whole wheat flour, in case you’re interested).

I feel like they’re the gooiest, most normal eggless brownies out there. :D Unfortunately, it’s not very visible in the photos. They were so gooey that the photographer had to chill them to get them in a neat stack.

Ingredients & Substitutions

Please scroll down for the full recipe. These are just some notes on select ingredients.

• Flour – you’ve got a few options here. The ones in the pictures were made with whole wheat, but I’ve also tested them with all-purpose flour and Bob’s Red Mill Gluten-free 1-to-1 Baking Flour for the gluten-free option. Each version is equally delicious. And they all look the same. Almond flour, coconut flour, and anything else that’s not a 1:1 sub for all-purpose flour will not work.
• Cocoa powder – I made these using Dutch-process cocoa powder. If you don’t have that, Hershey’s Special Dark is a good sub. Read more below about using natural cocoa powder, like Hershey’s.
• Coconut oil or butter – I used refined coconut oil because I prefer my brownies without any coconut taste. If you don’t mind that, feel free to use unrefined. Butter also works great. I’m pretty sure neutral-tasting oils like light olive oil, canola, or vegetable oil would work, but I haven’t tested them in this specific egg-free version yet.
• Greek yogurt – please read below for more important info about the yogurt! Please note there’s no sub for it in this recipe. Chia eggs and flax eggs won’t work here.
• Granulated sugar or coconut sugar – both are great. Substituting a liquid sweetener won’t work and would result in a liquidy mess, but other granulated sweeteners like maple sugar would probably work. I’ve never had keto sweeteners work out in my brownie recipes, so I really recommend not even trying.

Using Natural Cocoa Powder

We don’t have natural cocoa powder (like regular Hershey’s) here in Germany, but I ordered some (more like 7 pounds 😆) from the US to test this Texas Sheet Cake. I just came across my stash and realized I’d never tested these brownies with natural cocoa.

And WOW! They are terrible with natural cocoa powder. They were hardly sweet and really bitter.

Made them again with an additional 1/4 cup (50 grams) of sugar, and they ended up swimming in grease. Sugar acts as a binder, and by increasing it without adjusting the fat, the structure broke down, leaving the oil with nowhere to go but the bottom of the pan.

They had the right sweetness, though. I then made them another 2 times, trying to fix the grease issue, then realized this was silly. The flavor of the Dutch-process version is much better. So I highly recommend getting a pack of that, plus then you can make other goodies like this Dark Cocoa Cake!

I found the natural cocoa powder version to basically be inedible, so I covered it with leftover buttercream from that cake. Worked great! They were suddenly way, way more enjoyable.

You can see the batter below. It might be greasy or it might be quite thick if you use coconut oil and your kitchen is cold.

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Greek Yogurt Brownies

These Greek yogurt brownies might be the gooiest brownies ever, and they don’t use any odd egg subs! Can be made with all-purpose, whole wheat or gluten-free flour.

Course Dessert

Cuisine American

Keyword cocoa powder, dutch-process cocoa powder, eggfree, eggless, eggless brownies, Gluten-free, greek yogurt, greek yogurt desserts, no eggs, semi-sweet chocolate chips

Prep Time 10 minutes minutes

Cook Time 24 minutes minutes

Total Time 1 hour hour 34 minutes minutes

Servings 16 brownies

Calories 235kcal

Author Erin Dooner

Ingredients

• 1 cup flour see notes
• 3/4 cup Dutch-process cocoa powder sifted if lumpy
• 1/4 teaspoon salt
• 2/3 cup butter or refined coconut oil melted and cooled
• 1 1/2 cups granulated sugar or coconut sugar
• 1 tablespoon vanilla extract
• 3/4 cup full-fat plain Greek yogurt room temperature
• 3/4 cup semi-sweet chocolate chips + an additional 1/4 cup (43 grams) to sprinkle on top, optional
• 1/4 cup mini semi-sweet chocolate chips optional

US Customary – Metric

Instructions

• Preheat the oven to 350 °F (175 °C) and line an 8″×8″ (20cmx20cm) pan with parchment paper.
• In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
  1 cup flour, 3/4 cup Dutch-process cocoa powder, 1/4 teaspoon salt
• In a large mixing bowl, stir together the fat, sugar, and vanilla extract. Once combined, add the yogurt, and stir just until combined.
  2/3 cup butter or refined coconut oil, 1 1/2 cups granulated sugar, 1 tablespoon vanilla extract, 3/4 cup full-fat plain Greek yogurt
• Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix!
• Fold in chocolate chips. It's okay if it kind of forms a big, slightly greasy ball of batter. Just make sure that the oil/butter is incorporated and not floating at the top.
  3/4 cup semi-sweet chocolate chips
• Transfer the batter into the prepared pan, use a silicone spatula or spoon to even it out, and sprinkle the mini chocolate chips on top, if using.
  1/4 cup mini semi-sweet chocolate chips
• Bake for 20-24 minutes or until the middle is no longer jiggly. The toothpick test won’t work here. Let them cool completely before cutting. They are very gooey. I would recommend chilling them for a bit to help them firm up.
• Store in an airtight container for up to 3 days at room temperature, refrigerated for 1 week, or frozen for up to 3 months.

Video

Notes

• For the flour, you can use 1 cup (125 grams) all-purpose flour, whole wheat flour, white whole wheat flour or 1 cup (138 grams) Bob’s Red Mill 1-to-1 Gluten-free Baking Flour.
• As I mention in the post, it’s essential to use Dutch-process cocoa powder, not regular natural cocoa powder like Hershey’s, along with full-fat Greek yogurt (not low-fat or fat-free). The recipe relies on the specific acidity and fat content of these ingredients, and it won’t turn out properly if substitutions are made.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition

Calories: 235kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 103mg | Potassium: 135mg | Fiber: 2g | Sugar: 22g | Vitamin A: 241IU | Calcium: 25mg | Iron: 1mg | Net Carbs: 30

That said, if you don’t love matcha, don’t make this. If you hate matcha, you’ll hate this granola. And if you’re new to matcha and have no idea what matcha is like, I wrote a full post explaining what matcha tastes like.

But the same could be said of all my matcha desserts and matcha drinks. It’s quite a polarizing flavor. There’s no middle ground with matcha. It doesn’t do ‘subtle’ very well.

You either crave that grassy, umami depth, or you think it tastes like a literal lawn clipping. This granola isn’t trying to convert the skeptics. It’s for people who already love it!

Ingredients

Please scroll down for the full recipe. These are just some notes on select ingredients.

• Matcha powder – I always use ceremonial matcha in my recipes, but culinary grade works fine here since the granola browns in the oven and you can’t really appreciate the brighter color ceremonial adds. So use whichever type you have.
• Refined coconut oil – refined coconut oil keeps the flavor neutral. If you use unrefined, the granola will have a noticeable coconut taste (which isn’t a bad combination – it’s great in this Matcha Cocktail!).
• Maple syrup – this sweetens the granola and helps bind it together. If you reduce the amount, it’ll result in a more crumbly texture rather than clusters.
• Rolled oats – quick oats, steel cut oats, and instant oats won’t work here. You definitely need rolled!
• Mini chocolate chips – if needed, use dairy-free chocolate to keep this recipe vegan.

What Type of Matcha Should I Use?

Short answer – for this specific recipe, use whatever you have!

The answer is more complex for other recipes, though. Most matcha brands will push you toward culinary grade, arguing that ceremonial is a waste of money because the delicate notes get lost in the oven. On the flip side, many baking bloggers swear by ceremonial.

I understand the argument against ceremonial. It is indeed pricey. However, in my experience, the flavor payoff is absolutely there.

The biggest issue with culinary matcha is the aesthetic. It often bakes into a dull, greenish-brown shade. If you aren’t picky about the look, culinary works, but keep in mind it also carries a much more bitter punch.

To get the vivid green you see in most of my matcha recipes, ceremonial is non-negotiable. But for granola? It’s not the most beautiful recipe, so I think it doesn’t really matter whether it has a nice color or not.

Variations

• Swap cashews for almonds, pecans, or hazelnuts.
• Add shredded coconut for extra texture.
• Stir in dried fruit after baking and cooling.
• You can also leave out the chocolate entirely if you prefer a less sweet breakfast option.

How to Use It

This matcha granola is incredibly versatile.

• As a topping for yogurt bowls
• Sprinkled over French Vanilla Ice Cream or Green Ice Cream (which is matcha ice cream)
• Straight from the jar
• It also makes a great homemade gift – if you know the person loves matcha ;)

Make Ahead & Storage

This granola stores very well. Keep it in an airtight container at room temperature for up to 2 weeks. If your kitchen runs warm or is humid, you can store it in the refrigerator to prevent it from softening.

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Matcha Granola

Crisp matcha granola made with rolled oats, maple syrup, coconut oil, and cashews. Lightly sweet, full of green tea flavor, naturally vegan, and easy to make gluten-free.

Course Breakfast

Cuisine American

Keyword ceremonial matcha, dairy-free, dairy-free granola, dairy-free snacks, gluten-free granola, gluten-free snacks, granola, maple syrup, matcha green tea powder, matcha recipes, rolled oats, vegan granola, vegan snacks

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 2 hours hours

Servings 12

Calories 168.6kcal

Author Erin Dooner

Ingredients

• 1/4 cup melted refined coconut oil
• 1/3 cup maple syrup
• 3/4 teaspoon vanilla extract
• 1 1/2 tablespoons matcha powder
• 1/4 teaspoon salt
• 2 cups rolled oats if gluten-free, use gluten-free oats
• 1/2 cup cashew halves I used roasted and salted but raw also works
• 1/4 cup mini chocolate chips if dairy-free/vegan, use vegan chocolate

US Customary – Metric

Instructions

• Heat the oven to 325 °F (163 °C). Line a jelly roll pan with a piece of parchment paper.
• In a large mixing bowl, stir together the melted coconut oil, maple syrup, vanilla, matcha and salt.
  1/4 cup melted refined coconut oil, 1/3 cup maple syrup, 3/4 teaspoon vanilla extract, 1 1/2 tablespoons matcha powder, 1/4 teaspoon salt
• Stir in the oats and transfer the granola to the prepared jelly roll sheet and spread into an even layer. Make sure there aren’t any stray oats. Any stray pieces away from the main cluster will burn. The layer of granola around the perimeter should be just as thick as everywhere else on the pan, not thinner.
  2 cups rolled oats
• Bake for 10 minutes, stir, add the cashews, and bake for another 5 minutes. At this point, the oats will seem kind of soft and weird. Don't worry!
  1/2 cup cashew halves
• Remove the granola from the oven, stir, and press down the granola with a spoon to compact it a little to help form clusters. Bake another 5 minutes. It’ll still be very soft, but will firm up as it cools.
• Remove from the oven and let cool completely, about 1-2 hours.
• Break up the granola into large chunks, about 1” (2.5 cm), and then sprinkle the mini chocolate chips on top.
  1/4 cup mini chocolate chips
• Store in an airtight container at room temperature for up to 2 weeks. If your kitchen is warm or humid, you can store it in the refrigerator to prevent it from softening.

Notes

• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. This recipe yields about 3 cups (340 grams). The nutritional values were calculated with 1/4 cup (38 grams) per serving.

Nutrition

Serving: 0.25 cup (38 grams) | Calories: 168.6kcal | Carbohydrates: 19.5g | Protein: 3.9g | Fat: 8.6g | Saturated Fat: 4.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 1.8g | Trans Fat: 0.01g | Cholesterol: 0.6mg | Sodium: 53.3mg | Potassium: 105.3mg | Fiber: 1.7g | Sugar: 8.2g | Vitamin A: 102.1IU | Vitamin C: 0.05mg | Calcium: 23.3mg | Iron: 1.3mg | Net Carbs: 18

Unlike no-churn versions, this one uses a cooked custard base, which makes the texture noticeably silkier and more luxurious. If you prefer your ice cream to be on the lighter side, this recipe isn’t for you!

I know I just posted an ice cream recipe, this Raspberry Ice Cream, but I saw a lot of buzz about Nutella ice cream and thought I’d share this recipe I’ve had sitting around since the summer.

After this, I’m moving on to some simpler, more mellow matcha recipes for St. Patrick’s Day.

Ingredients

Please scroll down for the full recipe. These are just some notes on select ingredients.

• Egg yolks – these create the custard base and give the ice cream its smooth, rich texture. Don’t skip tempering them properly (more on that below).
• Nutella – since Nutella is already sweetened and contains fat, it blends beautifully into a custard base. Make sure it’s fully melted into the warm milk for a smooth mixture. I haven’t tried this with homemade Nutella, but I’ve tried it with store-bought vegan Nutella (dmBio Schokocreme Nuss-Nougat, for those of you living in Germany), and it came out just as good as the proper Nutella version.
• Whole milk + heavy cream – this combination gives the perfect balance of richness and scoopability. Using only cream would make it too heavy; using only milk would make it icy.
• Salt – just a small amount enhances the chocolate flavor and keeps the sweetness balanced.

If you want some extra texture, you can fold in some toasted, chopped hazelnuts or even some chopped Ferrero Rocher candies right after churning and just before the final freeze.

How to Make Nutella Ice Cream

Heat the milk and Nutella together until smooth and just about to simmer.

Whisk the egg yolks and sugar until pale. Slowly whisk some of the hot milk mixture into the yolks to temper them, then return everything to the saucepan.

Cook over low heat, stirring constantly, until the custard thickens and reaches about 170–175 °F (77–80 °C). Do not let it boil.

Strain the hot custard into the bowl with the cream, then stir in the vanilla and salt. Straining the hot custard directly into the cold cream helps cool it quickly and keeps the texture extra smooth.

Churn according to your ice cream maker’s instructions until it reaches a soft-serve consistency. Transfer to a container, press plastic wrap directly onto the surface, and freeze until firm.

It’s great on its own or with some of the chocolate syrup from this Iced Mocha Latte recipe.

Make Ahead & Storage

The base needs at least 4 hours in the refrigerator to chill thoroughly before churning. You can also refrigerate it overnight or for up to 2 days.

You can eat the ice cream straight after churning, but it’ll be very soft. If you use a shallow container for freezing, your ice cream will likely be firm after only 4 hours of freezing. If you use something deep like a loaf pan, then 8 hours is a safer bet. 

For the best texture, store it in an airtight container with plastic wrap pressed directly onto the surface.

Homemade ice cream is best eaten within two weeks. While egg yolks act as a natural stabilizer, homemade ice cream lacks the industrial gums and additives that keep store-bought brands soft for months.

That said, I’ve kept my ice cream recipes fresh for months by following two simple rules:

• Use a flat, wide container – this helps the mixture freeze faster and more evenly than a deep tub, stopping crystals before they start.
• Stay away from the door – store it in the very back of the freezer where the temperature is most stable.

I’ve actually found that when stored in a flat, wide container in the back of the freezer, it stays remarkably smooth even without the plastic wrap!

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Nutella Ice Cream

Creamy Nutella ice cream made with a classic custard base for an ultra smooth texture. Rich chocolate-hazelnut flavor, perfectly balanced sweetness, and naturally gluten-free.

Course Dessert

Cuisine American

Keyword buttercream, chocolate desserts, chocolate ice cream, dairy-free ice cream, homemade ice cream, nutella, nutella ice cream

Prep Time 20 minutes minutes

Cook Time 7 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Servings 8

Calories 454.7kcal

Author Erin Dooner

Equipment

• ice cream maker

Ingredients

• 2 cups heavy cream
• 4 large egg yolks
• 1/2 cup granulated sugar
• 1 cup whole milk
• 3/4 cup Nutella
• 2 teaspoons vanilla extract
• 1 teaspoon salt

US Customary – Metric

Instructions

• The day before: prepare your ice cream bowl according to the manufacturer’s instructions by chilling it for 24 hours beforehand or however long is recommended. If you have the option to change the freezer’s temperature, it should be at least -18 C or 0 F.
• Pour the heavy cream into a large mixing bowl. Set a fine-mesh sieve over the mixing bowl.
  2 cups heavy cream
• In a medium mixing bowl, whisk the egg yolks with the granulated sugar until the mixture is smooth and pale yellow.
  4 large egg yolks, 1/2 cup granulated sugar
• In a medium saucepan set over medium heat, combine the milk and Nutella. Whisk continuously until the Nutella has fully melted and the mixture is smooth. Heat just until it’s about to simmer, then remove from the heat.
  1 cup whole milk, 3/4 cup Nutella
• Slowly pour about 1/2 of the hot Nutella mixture into the egg yolk mixture, whisking constantly to temper the eggs.
• Once tempered, pour the egg mixture back into the saucepan with the rest of the Nutella mixture.
• Return the pan to low heat and cook, and stir constantly with a wooden spoon until it coats the back of the spoon and registers about 170 °F (77 °C) on an instant-read thermometer. This will take about 3-7 minutes. Be careful not to boil the mixture. The coagulation temperature is about 180 °F (83 °C), so keep an eye on it. My mixture had some tiny eggy bits, but they were removed when straining later on.
• Strain the custard through the fine mesh sieve into a clean bowl to remove any bits of cooked egg.
• Stir in the vanilla extract and sea salt until well combined.
  2 teaspoons vanilla extract, 1 teaspoon salt
• Refrigerate until thoroughly chilled, at least 4 hours.
• Once chilled, churn the mixture in your ice cream maker according to the manufacturer’s instructions. The mixture should reach a soft-serve consistency.
• Transfer the ice cream to a loaf pan. Press a piece of plastic wrap or wax paper directly on the surface to prevent ice crystals from forming. Freeze for at least 4-8 hours, or until firm. It’s easy to scoop if you freeze it longer.

Notes

• You can eat the ice cream straight after churning, but it’ll be very soft. If you use a shallow container for freezing, your ice cream will likely be firm after only 4 hours of freezing. If you use something deep like a loaf pan, then 8 hours is a safer bet. 
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values were calculated with 1/2 cup (100 grams) per serving.
• Ice cream will yield around 740-800 grams. 1 cup weighs 200 grams, so you’ll have about 4 cups.

Nutrition

Calories: 454.7kcal | Carbohydrates: 33.4g | Protein: 7g | Fat: 32.9g | Saturated Fat: 22.9g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 6.4g | Trans Fat: 0.01g | Cholesterol: 152.7mg | Sodium: 361.3mg | Potassium: 248.9mg | Fiber: 1.5g | Sugar: 31.1g | Vitamin A: 1043.7IU | Vitamin C: 0.4mg | Calcium: 119.9mg | Iron: 1.7mg | Net Carbs: 32

There’s no baking, no chill time, and no complicated steps. Just stir, press, drizzle, and slice.

I’ve tested them with multiple types of protein powder, and the texture holds up beautifully every time. They’re also easy to make vegan, paleo, or nut-free, depending on the ingredients you choose.

After all the raspberry recipes I’ve been sharing for Valentine’s Day, I wanted to squeeze in one quick, last-minute chocolate recipe that’s on the healthier side.

Ingredients

Please scroll down for the full recipe. These are just some notes on select ingredients.

• Natural peanut butter – use the kind made with just peanuts and salt. No added oils or sugar. If it’s very oily, stir it well before measuring. You can use other nut or seed butters, but the only ingredients should be nuts/seeds + salt.
• Dutch-process cocoa powder – gives a smoother, deeper chocolate flavor than natural cocoa.
• Vanilla protein powder – I tested this with three different brands. If your protein powder is very absorbent, you may need a tiny amount of oat or coconut flour.
• Maple syrup – adds sweetness and helps bind the bars. Honey would probably work if you don’t mind some honey flavor, but granulated sugars won’t work here.
• Oat flour or coconut flour (optional) – only needed if your mixture is unusually wet. Add very sparingly. I’ve never needed this.

For a more dessert-like treat, use the higher end of the protein powder and maple syrup ranges listed in the recipe. For a standard snack-style bar, stick to the lower amounts.

If you’re unsure, you can always use the lower amount, taste the mixture after mixing and stir in the remaining syrup if you’d like a sweeter finish.

Protein Powder

I tested this recipe with these powders, and they came out great. Please note that if you use a protein powder that doesn’t taste good, your bars won’t taste good.

• Dr. Murray’s 3-Seed Vanilla Protein Powder
• Orgain Chocolate Ketogenic Collagen Protein Powder with MCT Oil
• Orgain Organic Vanilla Bean Plant-Based Protein Powder

I haven’t had much luck with chocolate protein powder in other recipes (these Protein Brownies are one of the few exceptions!). If it’s all you’ve got, I recommend making a fourth batch and seeing how they come out before doing a full batch.

How to Make Them

Stir together the peanut butter, cocoa powder, protein powder, and maple syrup until completely combined. If the mixture seems dry at first, use your hands. It’ll come together quickly.

If it seems too wet, add 1/4 teaspoon of oat flour or coconut flour at a time until the mixture is firm enough to shape. It should hold its shape well and not slump if stacked.

If you choose the higher amounts of protein powder and maple syrup, avoid overmixing, as this can cause the oils to separate and make the bars greasy. To keep the base firm and prevent oil from pooling at the bottom, place them in the fridge immediately and store them there until you’re ready to serve.

Press the mixture onto a piece of parchment paper and shape it into a rectangle. I made mine about 4″x7″, but the exact size doesn’t matter.

Melt the chopped chocolate and coconut oil in a microwave-safe bowl at 50% power, stirring every 30 seconds until smooth.

Drizzle the melted chocolate over the rectangle and sprinkle with finely chopped peanuts. Slice into bars.

Make Ahead and Storage

If using the lower amount of protein powder and maple syrup – store in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week. Because they’re peanut butter-based, they stay fairly firm even at room temperature but will be slightly softer in a warm kitchen. They can also be frozen for up to 2 months. Let sit at room temperature for a few minutes before eating.

If using the upper amount – immediately put them in the fridge and keep them there. Otherwise, they might get greasy on the bottom.

Vegan, nut-free Paleo options

These bars are vegan as written, as long as you use vegan protein powder and chocolate.

For a nut-free version, use natural sunflower seed butter and a nut-free protein powder. Sunflower seed butter is also paleo-friendly and tastes the closest to peanut butter.

For paleo, almond butter or cashew butter both work well. I wouldn’t recommend macadamia or pistachio butter. They’re way too expensive to mix with protein powder and cocoa. Save those for something where you can actually taste them.

And also be sure your protein powder and chocolate are paleo.

What About Collagen Peptides or Unflavored Protein Powder?

I tested both. They don’t taste good in the recipe as written.

To make them even somewhat acceptable, I needed about 4 extra teaspoons of maple syrup and 1 teaspoon of vanilla. Even then, the flavor wasn’t nearly as good as with vanilla protein powder, and the texture was noticeably worse.

If possible, I strongly recommend sticking with vanilla protein powder for this recipe.

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Brownie Protein Bars

Fudgy no-bake brownie protein bars made with peanut butter, cocoa powder, vanilla protein powder, and maple syrup. Easy to make paleo and vegan.

Course Snack

Cuisine American

Keyword cocoa powder, dutch-process cocoa powder, high protein desserts, high protein recipes, high protein snacks, homemade peanut butter, maple syrup, peanut butter, protein bars, protein desserts, protein powder, protein snacks

Prep Time 5 minutes minutes

Servings 12

Calories 173.7kcal

Author Erin Dooner

Ingredients

• 1 cup natural peanut butter just peanuts and salt – or another natural nut/seed butter
• 1/4 cup Dutch-process cocoa powder
• 21 to 42 grams vanilla protein powder this is about 3-6 tablespoons (and you might need an additional 1-2 teaspoons if the mixture isn't firm enough)
• 2 1/2 to 5 tablespoons maple syrup

Topping:

• 3 tablespoons chopped semi-sweet chocolate
• 1/2 teaspoon coconut oil
• about 2 tablespoons finely chopped peanuts

US Customary – Metric

Instructions

• For a more dessert-like flavor, use the higher range of protein powder and maple syrup. Otherwise, stick to the lower amounts for a snack-style bar. You can always taste the mixture and stir in the extra syrup after mixing if you prefer a sweeter finish, but be careful not to overmix as they'll become greasy.
• Place all bar ingredients in a medium mixing bowl and stir with a wooden spoon until totally combined. If the mixture seems too dry, use your hands, and it will instantly come together more easily.
• If it’s too wet, add a tiny bit of protein powder at a time until it’s firm enough to shape into a rectangle. It should be firm enough to hold its shape when stacked.
• Place on a piece of parchment paper. I made a 4”x7” rectangle.
• Melt the chocolate and coconut oil in a microwave-safe bowl at 50% power, stirring after every 30 seconds, until melted.
• Drizzle the melted chocolate over the top of the rectangle and sprinkle the chopped peanuts over the top.
• Cut into bars. Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Because of the peanut butter base, they remain fairly firm at room temperature but may soften slightly in a warm kitchen. They can be frozen for up to 2 months. Just let them sit at room temperature for a few minutes to soften before serving. If you chose the higher amounts, place the bars in the fridge immediately and store them there until you're ready to serve. This is to keep the base firm and prevent oil from pooling at the bottom.

Notes

• Vegan – ensure your protein powder and chocolate are plant-based.
• Nut-free – use natural sunflower seed butter and a nut-free protein powder. This is the closest paleo-friendly swap for peanut butter.
• Paleo – use almond, cashew or sunflower seed butter. Ensure your protein powder and chocolate are paleo-compliant.
• Nutritional information calculated based on a yield of 12 bars. The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. I calculated the values using the lower amount of protein powder and maple syrup.

Nutrition

Calories: 173.7kcal | Carbohydrates: 11g | Protein: 6.5g | Fat: 13g | Saturated Fat: 3.4g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 6.1g | Trans Fat: 0.003g | Cholesterol: 3.8mg | Sodium: 9.3mg | Potassium: 185mg | Fiber: 2g | Sugar: 6.3g | Vitamin A: 1.9IU | Calcium: 28.7mg | Iron: 0.9mg | Net Carbs: 9

This is a great dessert if you want something a little more special for Valentine’s Day without baking. Served on its own with fresh raspberries or alongside something chocolatey like my chocolate cake, it feels festive but still unfussy. You could also pair it with bars such as the raspberry oat bars I just posted for a make-ahead dessert spread that doesn’t require last-minute work.

Nobody in my family was very excited when I said I’d be making raspberry ice cream. Raspberry just didn’t sound like a showstopper to anyone, and expectations were… low.

We were all very wrong. I ended up making this ice cream more than six times in about two weeks (each time a half batch), and every single batch was met with serious enthusiasm.

By week three, when there was no raspberry ice cream in the freezer, I was asked when the next batch would be coming. 😄 It’s now both my and my son’s favorite ice cream recipe.

Source

The base is adapted from David Lebovitz’s vanilla ice cream in The Perfect Scoop, which I use as the starting point for all of my traditional churned ice cream recipes.

My first test involved simply stirring homemade raspberry preserves into the base, but that made the ice cream too light. To fix that, I reduced the milk by 1/4 cup (177 ml) in each subsequent test, which gave it a noticeably creamier texture.

I also reduced the egg yolks from five to four. I tested both versions and couldn’t tell a meaningful difference, so I stuck with four.

Finally, because the preserves add a significant amount of sweetness, I reduced the sugar in the base by 1/4 cup (50 grams) to keep the ice cream balanced rather than overly sweet.

Ingredients

Please scroll down for the full recipe. These are just some notes on select ingredients.

• Raspberries – fresh or frozen both work well for the preserves, and frozen don’t need to be thawed first.
• Egg yolks – these create the custard base and give the ice cream its smooth texture. There aren’t any subs for these, and they can’t be omitted.
• Heavy cream – a higher cream-to-milk ratio ensures a rich, velvety texture that stays scoopable directly from the freezer. If you prefer a lighter, less indulgent ice cream, you can swap the proportions to 3/4 cup (177 ml) milk and 1 1/2 cups (355 ml) heavy cream. However, keep in mind that this version will be slightly icier and firmer. You’ll likely need to let it sit at room temperature for a few minutes before you can easily scoop it.

How to Make It

This ice cream has two main components: the raspberry preserves and the custard base.

The preserves are cooked briefly until thickened, then set aside to cool. They don’t need to be fully chilled before being added to the base, just not hot.

The ice cream base is a classic stovetop custard. Egg yolks, sugar, cream, and salt are gently cooked until thickened, then combined with the preserves, remaining cream, milk, and vanilla.

The mixture is strained, thoroughly chilled, and churned until it reaches a soft-serve consistency before freezing.

After a longer freeze, the ice cream firms up nicely but stays easy to scoop. It doesn’t get rock hard like so many homemade ice cream recipes!

This scoopable texture is something I aim for in all of my ice cream recipes. Icy, hard ice cream makes me incredibly sad.

how to Store

If you’re planning Valentine’s Day dessert, you can make this ice cream weeks in advance and focus on baked treats like my heart-shaped brownies or chocolate heart cake closer to the day.

Although it’ll be safe to eat for many months after making, the quality of homemade ice cream drops off a cliff much faster than store-bought brands. This is because home freezers aren’t as cold as industrial ones, and homemade recipes usually lack the stabilizers (like guar gum or carrageenan) that prevent ice crystals from growing.

It’s normally recommended to store homemade ice cream in a freezer-safe container with a tight-fitting lid for up to 2 weeks for best texture. Pressing a piece of plastic wrap directly onto the surface helps prevent ice crystals.

However, I kept the last batch around for a month, and there weren’t any ice crystals yet. And I didn’t even use the plastic wrap.

One thing I did do was to use a flat container. Flat, wide containers help the ice cream freeze faster and more evenly than deep tubs, which reduces the time ice crystals have to grow during the initial freeze.

You also never want to store ice cream in the freezer door. Every time you open the door, the temperature fluctuates. Keep it in the very back, where the temp is most stable.

Are preserves necessary?

If you just added raspberries to a vanilla recipe (even my beloved French Vanilla Ice Cream Recipe), you’d end up with hard, icy chunks of frozen berries rather than smooth raspberry ice cream.

The same goes for pureeing fresh raspberries and dumping them in. Fresh fruit is full of water, which is the enemy of creamy ice cream. It leads to a grainy, icy texture.

By cooking the berries down, you’re removing that excess water and concentrating the flavor. If you want that deep, authentic raspberry taste without the ice crystals, this is the way to do it!

Can I use store-bought preserves?

The first issue is that you’d need 1 3/4 cups (261 grams). That sounds super expensive.

The second challenge is the variable sweetness of preserves. Since store-bought versions are often sweeter than homemade, I recommend reducing the sugar in your base by 1/4 cup (50 grams) initially.

Taste the base after removing it from the heat, adding more sugar only if needed. Your liquid base should actually taste slightly too sweet; once churned and frozen, the sweetness will mellow significantly.

This happens because cold temperatures numb your taste buds, while churning incorporates air that dilutes the sugar concentration. Additionally, the freezing process allows milk fats to coat the tongue, creating a barrier that further masks the sugar’s impact.

Also, I cooked the preserves down quite a bit. The one time I didn’t, the ice cream was much, much lighter in color. Like a very light pink rather than a bright pink.

That’s what you see above. And that’s what your ice cream will look with like store-bought preserves.

But it’ll be just as delicious!

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Raspberry Ice Cream

Homemade raspberry ice cream with quick and easy preserves and a rich custard base. Extra creamy, easy to scoop, and packed with fresh raspberry flavor.

Course Dessert

Cuisine American

Keyword gluten-free valentine’s day desserts, heavy cream, homemade ice cream, ice cream, preserves, raspberries, raspberry dessert, raspberry ice cream, raspberry preserves, valentine’s day desserts

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 16 hours hours 40 minutes minutes

Servings 8

Calories 383.3kcal

Author Erin Dooner

Equipment

• 1 ice cream maker

Ingredients

For the preserves:

• 12 ounces fresh or frozen raspberries no need to defrost
• 3/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1/2 teaspoon vanilla extract

For the ice cream base:

• 2 cups heavy cream, divided
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract
• 1/4 cup whole milk cashew or oat milk also work great

US Customary – Metric

Instructions

Make the preserves:

• Place a small plate in the freezer before you start cooking.
• To a 1-quart or larger saucepan (the larger the surface area, the less time you’ll need to cook them), add the raspberries, sugar and lemon juice.
  12 ounces fresh or frozen raspberries, 3/4 cup granulated sugar, 1 tablespoon lemon juice
• Bring to a boil over medium-high heat while stirring frequently. Turn the heat to the lowest you can to keep it at a full boil. Let boil for about 8-10 minutes, turning the heat down if needed toward the end to prevent the berries from burning, until it’s thickened a bit more than regular preserves. It's better to cook the mixture too long rather than too short. The longer it cooks, the more condensed the flavor (and brighter the color) will be. You can cook the preserves until they're almost paste-like, and it'll still be fine (I did this a few times). It’ll continue to thicken as it cools. My mixture reached 212 °F (100 °C) after about 5 minutes and wouldn’t go above that, no matter how long I boiled. Preserves are said to set at 220 °F (104.5 °C), but I couldn’t get it that high (even on the previous attempts where I used more sugar).
• When you think the preserves are ready, drop a small spoonful onto the cold plate and let it sit for a minute. Push it with your finger – if it wrinkles and holds its shape, then it’s done.
• When it’s done, stir in the vanilla extract.
  1/2 teaspoon vanilla extract
• Remove the saucepan to a wire rack to cool while you prepare the ice cream base. It doesn’t need to cool completely before mixing into the custard base.
• If making in advance, transfer into a clean jar and refrigerate for up to 1 week.

Make the ice cream base:

• Prepare your ice cream bowl according to the manufacturer’s instructions by chilling it for 24 hours beforehand or however long is recommended. If you have the option to change the freezer’s temperature, it should be at least -18 °C or -.4 °F. If you can get it even colder, that’s even better.
• To a medium saucepan over medium heat, add 1 cup heavy cream (ignore that it says 2 cups below – that's a technical issue I can't fix), sugar, egg yolks and salt. Stir constantly with a wooden spoon until it coats the back of the spoon and registers about 170 °F (77 °C) on an instant-read thermometer. This will take about 4-7 minutes. Be careful not to boil the mixture. The coagulation temperature is about 180 °F (82 °C), so keep an eye on it. One time I made this, my mixture had some tiny eggy bits, but they were removed when straining later on.
  2 cups heavy cream, divided, 1/2 cup granulated sugar, 4 large egg yolks, 1/8 teaspoon salt
• Remove from the heat and stir in the vanilla and milk.
  1 teaspoon vanilla extract, 1/4 cup whole milk
• Mix in the raspberry preserves and the remaining 1 cup of heavy cream.
• Set a fine-mesh sieve over the mixing bowl and strain the ice cream through the sieve.
• Let come to room temperature, cover, and refrigerate the mixture for 8 hours or overnight so that it’s thoroughly chilled. I actually only chilled it for 3-4 hours, and it was definitely enough, but 8 hours is safer.
• Pour into the totally frozen ice cream bowl and churn according to the manufacturer’s instructions. The ice cream will be like soft serve straight from the machine.
• Transfer the churned ice cream to a shallow, freezer-safe container. A wide, flat container helps the ice cream freeze faster and more evenly, preventing large ice crystals from forming. Press a piece of plastic wrap or wax paper directly onto the surface to prevent freezer burn, then cover with a lid. Store in the back of the freezer, where the temperature is most stable. While safe for months, it is best enjoyed within 2 weeks for the creamiest texture.

Notes

• If you don’t want to make your own preserves, you can use 1 3/4 (261 grams) cups of store-bought. Your ice cream will likely be a very light pink if doing that.
• If you don’t want your ice cream to be really rich, you can do 3/4 cup (177 ml) milk and 1 1/2 cups (355 ml) heavy cream. Your ice cream won’t be nearly as creamy, will be icier, and won’t be as easy to scoop from the freezer. It might need to sit a few minutes at room temp first.
• You can eat the ice cream straight after churning, but it’ll be very soft. If you use a shallow container for freezing, your ice cream will likely be firm after only 4 hours of freezing. If you use something deep like a loaf pan, then 8 hours is a safer bet. 
• Base adapted quite a bit from David Lebovitz’s vanilla ice cream in The Perfect Scoop.
• The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The values were calculated with 1/2 cup (100 grams) per serving.
• Ice cream will yield around 740-800 grams. 1 cup weighs 200 grams, so you’ll have about 4 cups.

Nutrition

Serving: 0.5 cup | Calories: 383.3kcal | Carbohydrates: 38.6g | Protein: 5.2g | Fat: 24.2g | Saturated Fat: 14.5g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.3g | Trans Fat: 0.01g | Cholesterol: 150mg | Sodium: 87.4mg | Potassium: 166.2mg | Fiber: 2.8g | Sugar: 35.4g | Vitamin A: 1019.9IU | Vitamin C: 12.2mg | Calcium: 72.1mg | Iron: 0.8mg | Net Carbs: 36