Banana Split Popsicles

We all know the classic banana split: nuts, syrup, cherries, and three whopping scoops of ice cream all layered on top of a banana. It’s the stuff of dreams, but boy, is it messy — and a whole lot to eat!

Well, what if I told you I have a recipe that has all of that creamy, dreamy sundae goodness all contained in one dessert that’s easy to make, serve, and eat… my banana split popsicles!

It’s a fun and kid-friendly way to enjoy banana split flavor, though you should definitely try my cheesecake salad and martini recipes when you have a chance.

Fresh bananas, strawberries, and vanilla ice cream come together to create the base for this ice pop wonderland — complete with a cherry inside!

For more ways to celebrate fresh fruit, browse our Fruit Salad Recipes collection — perfect for summer entertaining and potlucks.

Coated in homemade magic shell, it has a perfectly crisp chocolate and peanut coating to make this my new favorite ice cream popsicle. I am sure you are going to love it too!

Ingredient Notes and Substitutions

• Bananas – The secret to these banana split popsicles is to mix ripe bananas in with the ice cream and then scatter chopped, unripe bananas throughout.
  
  That way, you get solid bites of fruity goodness in addition to a super creamy, super smooth texture!
  
• Vanilla Ice Cream – Plain ol’ classic vanilla ice cream is the creamy base for our banana split pops.
  
  For a healthier alternative, you can use yogurt instead! The pops will still be plenty creamy, though they’ll definitely turn out more dense.
  
• Strawberries – Those bites of tangy strawberries are to die for!! Feel free to use more if you’re in a real berry mood.
  
• Maraschino Cherries – Your banana split ice pop comes with a cherry on top! I love sweet maraschinos for ice cream, but there’s no reason why you can’t use fresh cherries instead.
  
• Magic Shell – Did you know you can make your own homemade chocolate shell with just two ingredients?? You can always just buy it too!
  
  Don’t like magic shell? Raspberry syrup, caramel, regular ol’ chocolate syrup, and peanut butter sauce are all awesome options, too!
  
• Salted Roasted Peanuts – I really recommend salted peanuts for this one to get that mouthwatering combo of salty and sweet

Tips and Tricks to Make Perfect Banana Split Pops

• Keep things smooth and creamy with puréed fruit.

Not into fruity chunks in your ice pops? No problem — just purée the bananas and strawberries before mixing them with the ice cream!

And if you do this, then you really have a fun opportunity to layer them in the molds for a really cool presentation and yummy division of fruity flavors.

• Add some flair to your pops with different dippers.

No need to limit yourself to the banana split classics here!

Sprinkles, toasted coconut, miniature chocolate chips, and crushed cookies are all other great ingredients that you can dip your popsicles into after coating them in the chocolate shell.

Your only limit is to make sure you don’t use anything too heavy or too slippery (like fresh fruit bits) that will have a hard time sticking to the shell.

• Wait a few hours before adding the popsicle sticks.

There’s nothing wrong with adding the popsicle sticks earlier and letting them freeze as-is, but I can really be a perfectionist with my homemade sweets — especially when I want to take pictures!

I learned that if you wait just two hours or so for the banana split popsicles to freeze just a little bit, you can slide the popsicle sticks into the molds dead center easily and cleanly.

Prep Ahead

• Chop the strawberries and peanuts
• Soften the ice cream

Kitchen Tools You Will Need

• Large Bowl – This one is my go-to!
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks.
• Mason Jar – I absolutely love these and use them for tons of purposes. In this case, this is what I pour the magic shell into for dipping.
• Sheet Pan – To hold the dipped popsicles while the coating hardens.

Serving Suggestions 

Don’t let your banana split pops sit out for too long! The magic shell starts to weep fairly quickly, and they’ll be very messy after 30 minutes or so.

If you’re taking them to a picnic or other outing, I’ve had good luck keeping them in a cooler with ice for a few hours.

It’s always nice to have a variety of desserts, too — blueberry and strawberry should round things out perfectly!

Storing Banana Split Ice Pop

I store these in sandwich baggies in my freezer to keep them fresh until it’s time to eat. Once they’re frozen, they won’t stick together in the bag.

They’ll keep in the freezer for up to 3 months… although I guarantee they won’t last that long!

Banana Split Popsicle FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Frozen Treat Recipes

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Banana Split Popsicles

Banana Split Popsicles are just like the classic sundae! This fresh, creamy treat is full of fruity bites all wrapped in chocolate and nuts.

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Inactive Time 12 hours hours

Total Time 12 hours hours 5 minutes minutes

Servings 12 – 14 Popsicles

Calories 157cal

Author Donna Elick

Ingredients

• 2 ripe medium bananas mashed
• 1 medium banana diced
• 2 cups vanilla ice cream softened
• 14 medium strawberries chopped (about 1 cup)
• 12 to 14 maraschino cherries
• 1 cup salted roasted peanuts chopped
• 1 recipe homemade magic shell

Instructions

• MASH BANANAS: In a large mixing bowl, mash 2 ripe medium bananas with a fork until mostly smooth.
• ADD ICE CREAM: Stir 2 cups vanilla ice cream into the mashed bananas until combined.
• ADD FRUIT: Fold in the diced banana and 14 medium strawberries ,chopped until evenly distributed.
• FILL MOLDS: Place 1 of the 12 to 14 maraschino cherries in the bottom of each popsicle mold.
• ADD MIXTURE: Spoon the banana ice cream mixture into each mold, filling to the top.
• INSERT STICKS: Place the lid and sticks on the molds.
• FREEZE: Freeze for at least 12 hours, or until fully solid.
• PREP COATING: Spread 1 cup salted roasted peanuts onto a shallow plate. Pour 1 recipe homemade magic shell into a tall glass or jar for dipping.
• DIP: Remove popsicles from molds and dip each into the magic shell. Immediately roll or sprinkle with chopped peanuts.
• SET: Place coated popsicles on a parchment-lined baking sheet and freeze for a few minutes to allow the shell to harden.
• SERVE: Serve immediately or store in the freezer.

Notes

Storage: Store finished popsicles in sandwich bags or an airtight container in the freezer for up to 2 weeks.

Fruit Tip: Use ripe bananas for the best flavor and natural sweetness.

Chocolate Coating Tip: Work quickly when dipping because magic shell hardens almost immediately when it touches the frozen popsicle.

Variation: Add crushed pineapple or drizzle with caramel for a full banana split experience

Nutrition

Serving: 1 | Calories: 157cal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 71mg | Sugar: 11g | Fiber: 2g | Calcium: 47mg | Iron: 1mg

Originally published July 2013, updated and republished April 2026

Disclosure:  We are working in partnership with John Boos to review and give away a cutting board. We were not compensated for this post.  We did receive a cutting board to review.  All thoughts/opinions are of course our own. 

The post Banana Split Popsicles appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE OREO LASAGNA

• No baking required
  
• Four dreamy layers of chocolate goodness
  
• Make-ahead friendly (actually better the next day)
  
• Crowd-pleasing potluck dessert
  
• Oreo lovers go absolutely wild for it

Chocolate Lasagna Recipe 

There are desserts that politely sit on the table… and then there are desserts that disappear before you even grab a plate. This one falls squarely in the second category.

Chocolate lasagna is one of those nostalgic layered desserts that shows up at potlucks and family gatherings and somehow manages to make everyone feel like a kid again.

Creamy, cold, chocolatey, and just a little over the top.

The Oreo crust alone could pass for dessert, but once you add that smooth cream cheese layer, the pudding, and the whipped topping? It turns into something completely irresistible.

And the best part? You make it ahead, tuck it into the fridge, and let it do its thing.

By the time you slice into this dessert lasagna, the layers hold together beautifully… and suddenly everyone wants seconds.

Love this loaded chocolate dessert? Try my ultra-indulgent chocolate caramel Better Than Sex Cake next!

INGREDIENT NOTES

• Oreo Cookies: No need to remove the filling. It helps bind the crust along with melted butter.
  
• Cream Cheese: Make sure it’s fully softened for easy mixing and a smooth layer.
  
• French Vanilla Pudding Mix: Stabilizes the whipped cream and adds flavor.
  
• Instant Chocolate Pudding: Thickens quickly and creates that rich chocolate layer.
  
• Heavy Cream: Whips into a stable topping that holds its shape beautifully. Make extra for decoration!

VARIATIONS

Peanut Butter Version: Add ½ cup of peanut butter to the cream cheese layer.

Mint Chocolate: Use mint Oreos and add a drop of peppermint extract to the whipped cream.

Caramel Drizzle: Add caramel between the pudding and whipped cream layers.

Double Oreo: Sprinkle extra crushed Oreos between each of the layers.

Mocha Twist: Mix 1 teaspoon espresso powder into the pudding layer.

Individual Servings: Build the layers in mini trifle dishes instead of one big pan.

SERVING SUGGESTIONS

• Slice dessert lasagna straight from the refrigerator.
  
• Add extra whipped cream and a mini Oreo on each slice.
  
• Pair this chocolate lasagna recipe with strong coffee.
  
• Bring to potlucks, BBQs, or holiday gatherings.
  
• Cut into smaller squares for dessert bars.

DESSERT LASAGNA FAQ

The key to this chocolate lasagna recipe is clean layers. And the key to clean layers is patience.

Each one should be spread gently and allowed to chill briefly before adding the next. This prevents mixing and keeps those beautiful, defined layers.

The pudding thickens naturally after about five minutes, so that’s the perfect moment to spread it. If you add it too soon, it will be runny and harder to keep defined.

And the whipped cream stabilized with pudding mix? That’s what keeps the topping fluffy and sliceable even after several hours in the refrigerator.

But before all that… start this chocolate lasagna recipe with Oreos. The creme filling helps the melted butter bind the crumbs together so all those incredible layers have a sweet, stable base.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Just the right size for a potluck-friendly Oreo lasagna.
  
• Food Processor: To make Oreo crumbs for the crust.
  
• Electric Mixer: For whipping the cream cheese and whipped cream layers. Helps with the pudding too!
  
• Mixing Bowls: For every layer of this dessert.
  
• Rubber Spatula: Makes spreading layers easy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Scrumptious No Bake Chocolate Desserts

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Chocolate Lasagna Recipe (Easy No-Bake Dessert)

This Chocolate Lasagna Recipe layers chocolate pudding, cream cheese, whipped cream, and Oreo cookies into a showstopping no bake dessert.

Course Dessert

Cuisine American

Method Food Processor

Prep Time 30 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 473cal

Author Donna Elick

Equipment

• 9 x 13 baking dish This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• food processor or rolling pin for crushing the Oreo cookies
• mixing bowls You’ll want a few large bowls when you make this chocolate lasagna recipe. Otherwise, plan to do some quick washing in between layers.
• stand mixer or Electric Hand Mixer with both the paddle and whisk attachments

Ingredients

FOR THE OREO CRUST

• 1 14.3 ounce package Oreo cookies
• 6 tablespoons unsalted butter melted

FOR THE CREAM CHEESE LAYER

• 1 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons milk

FOR THE WHIPPED CREAM LAYER

• 1 cup heavy whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• 2 tablespoons instant French vanilla pudding mix
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE PUDDING LAYER

• 2 3.9 ounce boxes instant chocolate pudding mix
• 3 cups whole milk

GARNISH

• Mini Oreo cookies
• Chocolate shavings
• Additional whipped cream

Instructions

• PREP PAN: Lightly spray a 9 x 13-inch baking dish with nonstick spray.
• MAKE CRUST: Place the 1 14.3 ounce package Oreo cookies in a food processor and pulse until fine crumbs form. Reserve ¼ cup crumbs for topping.
• PRESS CRUST: In a bowl, mix the remaining Oreo crumbs with 6 tablespoons unsalted butter. Press firmly into the bottom of the baking dish. Refrigerate while preparing the next layer.
• MAKE CREAM CHEESE LAYER: In a mixing bowl, beat the 1 8 ounce package cream cheese, softened until smooth. Add 1/4 cup granulated sugar and 2 tablespoons milk and beat until creamy. Set aside.
• MAKE WHIPPED CREAM: In a large bowl, combine 1 cup heavy whipping cream, 1/4 cup plus 2 tablespoons powdered sugar, 2 tablespoons instant French vanilla pudding mix, and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.
• COMBINE LAYER: Fold half of the whipped cream mixture into the cream cheese mixture until smooth. Spread evenly over the Oreo crust. Refrigerate for 10 minutes.
• MAKE PUDDING: In a bowl, whisk together 2 3.9 ounce boxes instant chocolate pudding mix and 3 cups whole milk until smooth. Let stand 5 minutes until slightly thickened.
• ADD PUDDING LAYER: Spread the chocolate pudding evenly over the cream cheese layer.
• TOP WITH WHIPPED CREAM: Spread the remaining whipped cream over the pudding layer.
• GARNISH: Sprinkle the reserved Oreo crumbs over the top and add Chocolate shavings.
• CHILL: Cover and refrigerate for at least 4 hours until fully set.
• SERVE: Slice into 12 pieces. Top each slice with Additional whipped cream and a Mini Oreo cookies before serving.

Notes

Make-Ahead: This dessert is perfect for making a day ahead. The layers hold together even better after chilling overnight.

Cool Whip Shortcut: You can substitute two 8-ounce containers whipped topping for the homemade whipped cream.

Freezer Shortcut: If you need to speed up the chilling process, place the dessert in the freezer for about 1 hour, then transfer to the refrigerator until ready to serve.

Chocolate Curls: Use a vegetable peeler to shave curls from a chocolate bar for easy garnish.

Storage: Store covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 | Calories: 473cal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 800mg | Sugar: 27g | Fiber: 1g | Calcium: 119mg | Iron: 4mg

Originally published February 2021. Updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Lasagna Recipe (Easy No-Bake Dessert) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHOPPED ITALIAN SALAD

• Big, bold Italian deli flavor in every bite
  
• Chopped small so you get everything on one fork
  
• Perfect balance of salty, tangy, creamy, and crisp
  
• Feels restaurant-level but takes 20 minutes
  
• Holds up beautifully for entertaining

Italian Chopped Salad

Confession… I have a favorite salad. It’s an antipasto salad from my favorite pizza place, and every time I order it, I tell myself I’m going to recreate it at home.

It’s bold. It’s dramatic. It’s piled high with meats and cheese and all the briny, punchy things that make you keep going back for another forkful. 

And that’s exactly what inspired this chopped Italian salad recipe.

I didn’t want a quiet salad. I wanted that deli-counter energy. Salty salami. Creamy mozzarella. Sharp red onion.

Pepperoncini that wake everything up. And a vinaigrette that actually stands up to all of it instead of disappearing.

When you chop it small and toss it just right, every bite hits all at once. That’s the goal. Not subtle. Just really, really good. Looking for different salads, our best salad recipes collection is for you!

INGREDIENT NOTES

• Romaine Lettuce: Chop it fine. That’s the whole point of a chopped salad.
  
• Radicchio: Adds a slight bitterness that balances the salty meats.
  
• Salami & Pepperoni: Use good-quality deli cuts, and ask for them thinly sliced.
  
• Fresh Mozzarella: Creamy and mild to balance the sharper ingredients.
  
• Pepperoncini Slices: Adjustable heat and tang. Add more to match your comfort level.
  
• Black Olives & Artichoke Hearts: For a briny, savory punch.
  
• Red Wine Vinegar: Gives the dressing its signature sharpness.

VARIATIONS 

Lighter Protein: Swap the deli meats for sliced grilled chicken.

Cheese Swap: Use cubed provolone for sharper flavor.

Kalamata Olives: Add a deeper, brinier olive profile to chopped Italian salad.

Iceberg Mix: Replace radicchio with iceberg lettuce for extra crunch.

Pasta Salad Style: Toss with cooked, cooled pasta for a heartier version.

Antipasto Loaded: Add roasted red peppers and marinated mushrooms.

SERVING SUGGESTIONS 

• Serve alongside our Cheesy Skillet Gnocchi Recipe.
  
• Pair Italian chopped salad with mini meatloaf cups.
  
• Add to a charcuterie-style dinner spread.
  
• Serve with garlic knots for full Italian deli vibes.
  
• Serve as a side with crock pot spaghetti (or creamy spaghetti) & garlic bread.
  
• Make it the main dish with extra protein, cooked rotini, or cheesy tortellini.
  

ITALIAN CHOPPED SALAD RECIPE FAQ

The secret to a good chopped salad is uniformity, and this Italian chopped salad recipe is no different. 

When ingredients are cut small and evenly, the dressing distributes more effectively and every bite tastes balanced. Larger pieces separate on the fork. Smaller pieces blend.

The vinaigrette also needs enough acidity to stand up to cured meats and cheese. That’s why the red wine vinegar and lemon both matter… they brighten without overpowering.

And don’t overdress. Start with less, toss, then add more as needed. Balance is everything here.

If you love bold Italian greens, our Arugula Salad Recipe is another easy, flavor-packed salad worth bookmarking.

TOOLS NEEDED 

• Large Mixing Bowl: Plenty of room to toss Italian chopped salad properly.
  
• Sharp Chef’s Knife: For clean, even chopping of lettuce, veggies, and cheese.
  
• Cutting Board: Something stable and spacious.
  
• Whisk: For emulsifying the dressing.
  
• Salad Tongs: A gentle but thorough way to toss salad.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

Sweet Kale Salad (Costco Copycat)

Southwest Chopped Salad

BBQ Chicken Salad Recipe (Easy 25 Minute Meal)

Grilled Peach Salad with Arugula

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Italian Chopped Salad

This Italian Chopped Salad has everything: deli meats, mozzarella, olives, artichoke hearts… plus a tangy vinaigrette to tie it together.

Course Salad

Cuisine Italian

Method Mixed

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Calories 592cal

Author Donna Elick

Ingredients

FOR THE SALAD

• 1 large head romaine lettuce, finely chopped (about 6 cups)
• 1/2 small head radicchio. thinly shredded (about ¾ to 1 cup)
• 5 ounces grape tomatoes, halved (about 1 cup)
• 1 medium cucumber, diced (about 1 cup)
• 6 ounces salami, pepperoni, or a combination, thinly sliced
• 1/2 small red onion, thinly sliced (about ½ cup)
• 4 ounces fresh mozzarella, cut into cubes (about 1 cup)
• 1/2 cup artichoke hearts, drained and diced
• 1/2 cup black olives, sliced sliced
• 1/4 to 1/2 cup pepperoncini slices
• 1/4 cup fresh basil, sliced into ribbons sliced into ribbons
• 1/4 cup shredded Parmesan cheese optional

FOR THE ITALIAN VINAIGRETTE

• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon dried oregano
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• MAKE DRESSING: In a small bowl, whisk together 1/2 cup extra virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon dried oregano, 1 clove garlic, minced, 1/2 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper until emulsified. Taste and adjust seasoning if needed.
• COMBINE SALAD: In a large mixing bowl, add 1 large head romaine lettuce, finely chopped, 1/2 small head radicchio. thinly shredded, 5 ounces grape tomatoes, halved, 1 medium cucumber, diced, 6 ounces salami, pepperoni, or a combination, thinly sliced, 1/2 small red onion, thinly sliced, 4 ounces fresh mozzarella, cut into cubes, 1/2 cup artichoke hearts, drained and diced, 1/2 cup black olives, sliced, 1/4 to 1/2 cup pepperoncini slices, and 1/4 cup fresh basil, sliced into ribbons.
• DRESS: Drizzle about ¾ of the dressing over the salad and toss gently with salad tongs until evenly coated. Add more dressing as desired.
• SERVE: Sprinkle with 1/4 cup shredded Parmesan cheese if using and serve immediately.

Notes

Make-Ahead: Chop all ingredients up to 1 day ahead and store separately in airtight containers. Dress just before serving to keep the salad crisp.

Storage: Undressed salad keeps for 2 to 3 days in the refrigerator. Dressed salad is best eaten within 1 day.

Dressing Storage: Store dressing in a sealed jar in the refrigerator for up to 2 weeks. Shake well before using.

Flavor Tip: If the dressing tastes too sharp, add a small pinch of sugar to balance.

Substitutions:
Swap radicchio for iceberg or red cabbage.
Use Kalamata olives instead of black olives.
Use provolone instead of mozzarella.
Add grilled chicken instead of deli meats for a lighter option.

Nutrition

Serving: 1 | Calories: 592cal | Carbohydrates: 10g | Protein: 20g | Fat: 52g | Saturated Fat: 14g | Cholesterol: 60mg | Sodium: 2059mg | Sugar: 4g | Fiber: 3g | Calcium: 266mg | Iron: 2mg

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Italian Chopped Salad appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS LEMON MERINGUE PIE RECIPE

• Classic lemon meringue flavor and texture
  
• Smooth, sliceable filling that sets properly
  
• Light, fluffy meringue with golden peaks
  
• Straightforward process with reliable results
  
• A true bakery-style pie at home

Lemon Meringue Pie

This is one of those pies that everyone recognizes the second it hits the table. It doesn’t need an introduction.

Lemon meringue has a reputation for being fussy, but when you understand the timing, it’s actually very calm.

You cook the filling until it’s glossy and thick, you whip the whites until they behave, and you put everything together while it’s still warm. That part matters.

The result is that perfect contrast: cool, tangy filling under a soft, lightly toasted meringue. 

Sweet, bright, creamy, airy. This lemon and meringue pie recipe is the kind of dessert that feels special without being trendy, and it never goes out of style. That’s why it still works. Every time.

If you love lemon as much as I do, you’re in good company around here. We have over 50 lemon recipes, both savory and sweet, so you’re covered from breakfast to dessert. 

Fair warning… once you start browsing, it’s hard to stop!

INGREDIENT NOTES 

• Lemon Juice & Zest: Fresh is non-negotiable here. This is where the flavor lives.
  
• Cornstarch: Thickens the filling cleanly and gives it a smooth, sliceable texture.
  
• Egg Yolks: Add richness and structure to the lemon filling.
  
• Egg Whites: Whip into a stable foam for that classic meringue topping.
  
• Cream of Tartar: Helps stabilize the egg whites so the meringue holds its shape.
  
• Pre-Baked Pie Crust: Any kind will do! Frozen, refrigerated sheets, or a homemade recipe. It just needs to be baked, cooled, and ready to go.

VARIATIONS 

Extra Tangy: Increase the amount of lemon zest (just slightly!).

Torched Top: Use a kitchen torch instead of the oven for browning.

Mini Pies: Create individual portions using tart pans.

Graham Crust: Swap the traditional crust for a graham cracker base.

Meringue Style: Go rustic with swoops and peaks, or keep it smooth and clean.

SERVING SUGGESTIONS 

• Perfect for spring gatherings and holidays like Easter or Mother’s Day.
  
• Cool completely for clean slices. Don’t try to rush it with the fridge, or the meringue will weep!
  
• Lemon meringue pie is best enjoyed the day it’s made.
  
• A slice is just lovely with coffee, tea, or a sparkling wine.
  

LEMON AND MERINGUE PIE RECIPE FAQ

This lemon meringue pie recipe works because each component is built on controlled protein and starch reactions. 

Cornstarch thickens the lemon filling as it reaches a boil, creating a gel that traps liquid and allows the pie to set cleanly once cooled. 

Egg yolks add fat and emulsifiers, which smooth the filling and round out the acidity from the lemon juice.

Cooking the filling fully activates the starch and denatures the egg proteins, preventing a loose or runny center.

Meringue for lemon meringue pie relies on whipped egg white proteins forming a stable foam. Cream of tartar lowers the pH, helping those proteins stretch and trap air more effectively. 

Adding sugar gradually stabilizes the foam and gives the meringue its glossy structure.

Spreading the meringue over hot filling allows the bottom layer to cook immediately, reducing moisture release and keeping the topping intact. 

When these steps line up, you get a pie that slices cleanly, holds its shape, and delivers that classic contrast of textures.

TOOLS NEEDED 

• Medium Saucepan: For cooking the lemon filling evenly.
  
• Whisk: Constant movement keeps the filling smooth.
  
• Stand Mixer or Hand Mixer: Necessary for proper meringue structure.
  
• Rubber Spatula or Spoon: For spreading and shaping the meringue on the lemon meringue pie.
  
• 9-inch Pie Dish: With a pre-baked crust ready to go!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Lemon Dessert Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Lemon Cake Mix Cookies

Lemon Cream Cheese Dump Cake

Easy Bursting Lemon Pound Cake

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Lemon Meringue Pie

Make a classic Lemon Meringue Pie with this easy recipe, pairing bright lemon filling with a buttery crust and a cloud of toasted meringue.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 (1 slice)

Calories 301cal

Author Donna Elick

Ingredients

Pie Filling

• 1 9-inch pre-baked pie crust
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 1/2 cups cold water
• 3 large egg yolks
• 1 teaspoon lemon zest
• 1/4 cup lemon juice
• 1 tablespoon salted butter

Meringue

• 4 large egg whites, room temperature
• 1/2 cup granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

• PREPARE OVEN: Preheat the oven to 350°F.
• MIX FILLING BASE: In a medium saucepan, whisk together 1 cup granulated sugar and 1/4 cup cornstarch. Gradually whisk in 1 1/2 cups cold water until smooth.
• ADD YOLKS: Whisk 3 large egg yolks lightly, then add them to the saucepan. Stir until fully combined. Set aside.
• PREP LEMON: Measure 1/4 cup lemon juice and 1 teaspoon lemon zest and set aside.
• START MERINGUE: In a large, clean mixing bowl or stand mixer fitted with the whisk attachment, beat 4 large egg whites, room temperature until foamy. Add 1/4 teaspoon cream of tartar and continue beating on high speed.
• ADD SUGAR TO MERINGUE: With the mixer running, gradually add the 1/2 cup granulated sugar. Beat until stiff, glossy peaks form.
• COOK FILLING: While the meringue whips, place the saucepan over medium heat. Whisk constantly until the mixture comes to a low boil. Continue whisking and boil gently for 1 minute.
• FINISH FILLING: Remove from heat and whisk in the lemon juice, lemon zest, and 1 tablespoon salted butteruntil smooth.
• ASSEMBLE PIE: Immediately pour the hot filling into 1 9-inch pre-baked pie crust. Spoon the meringue over the hot filling, spreading it all the way to the crust edges to seal. Create swirls and peaks with a spoon or spatula.
• BAKE: Bake for about 15 minutes, until the meringue is lightly browned.
• COOL: Remove from the oven and allow the pie to cool completely before slicing and serving.

Notes

Crust Tip: The pie crust must be fully baked before adding the filling. Follow blind-baking instructions on the crust packaging or recipe.

Meringue Tip: Always spread meringue onto hot filling and seal it to the crust edge to help prevent weeping or shrinking.

Egg White Tip: Room-temperature egg whites whip best. Make sure the bowl and whisk are completely clean and free of any yolk.

Cooling: Allow the pie to cool completely before slicing so the filling sets properly.

Storage: Cover loosely with foil and refrigerate for up to 2 days.

Nutrition

Serving: 1 | Calories: 301cal | Carbohydrates: 52g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 77mg | Sodium: 129mg | Sugar: 38g | Fiber: 1g | Calcium: 17mg | Iron: 1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Lemon Meringue Pie appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE POUND CAKE WITH ORANGE

• Big, bold citrus flavor without being overly sweet
  
• Stays moist for days (and somehow tastes even better tomorrow)
  
• Made with simple pantry ingredients and classic technique
  
• Perfect for breakfast, dessert, or… let’s be honest… snacking at midnight

Orange Pound Cake

Okay listen… I love oranges. LOVE love love them!!! When I lived in Florida, I ate them like it was my full-time job. 

Then I moved to Arizona, and (shocker) we actually get more sunshine here??? We had 30 orange trees at our last house in Phoenix. So yes, citrus basically runs in my veins.

This cake? Ohhh honey. It’s the one I pull out when I want something bright but still rich and cozy. That dense, dreamy pound-cake crumb with all that fragrant zest mixed in… I mean… come on. 

And orange pound cake with orange glaze? Forget it. Absolute sunshine-loaf perfection.

INGREDIENT NOTES

• Unsalted Butter: Room temp really matters here. It traps air in the batter and gives you that tight, velvety crumb.
  
• Almond Extract: Just a touch makes the orange flavor taste rounder and more intense. Don’t skip!
  
• Whole Milk: Adds moisture and richness. Lower-fat milk can make the cake a bit drier.
  
• Orange Zest: Zest only! No white pith, or it gets bitter.
  
• Powdered Sugar: For the glaze. Use OJ instead of water if you want extra citrus punch.

VARIATIONS 

Orange-Lemon Swirl: Swap 1 orange-worth of zest with lemon zest for a brighter, two-citrus vibe.

Almond Orange Loaf: Add ½ teaspoon more almond extract for a bakery-style twist.

Chocolate Orange: Fold in ½ cup mini chocolate chips with the final dry addition.

Glaze-Free Purist: Skip the glaze and dust orange pound cake with powdered sugar right before serving.

Orange Crunch Top: Sprinkle coarse sugar over the batter before baking for a crunchy lid.

Holiday Spice: Add ½ teaspoon cinnamon + a pinch of nutmeg to the dry mix. Cozy city.

SERVING SUGGESTIONS 

• Top with a dollop of whipped cream and fresh orange slices.
  
• Pair this orange pound cake recipe with a warm vanilla latte or Sweet Cream Cold Brew.
  
• Toast a slice or two, then spread with salted butter… ridiculously good!!
  
• Enjoy orange pound cake with glaze alongside our berry fruit salad.
  
• Serve with sheet pan frittata and crispy potatoes for an easy brunch spread.
  

ORANGE POUND CAKE RECIPE FAQ 

Pound cakes have been my little baking obsession for decades. They look simple… but oh, they are divas. 

The real secret is the creaming step… getting that butter and sugar unbelievably pale and fluffy. That’s where the structure forms. Skip that, and your cake gets heavy and sad. 

Also, citrus zest is basically perfume for baked goods. When you rub it into the batter with the final flour addition, you release all those oils right at the perfect moment. 

That’s how you get maximum orange flavor without messing with the texture. Little details, big payoff!

TOOLS NEEDED 

• Stand Mixer: Makes that long creaming step effortless.
  
• 9×5 Loaf Pan: The correct size keeps the orange pound cake tall and evenly baked.
  
• Parchment Paper: Those “handles” make lifting the cake out so easy.
  
• Offset Spatula: Optional but perfect for that center line that helps the loaf crack beautifully.
  
• Microplane Zester: You want fine, fluffy zest… not chunky bits.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Cream Cheese Coffee Cake

Chocolate Pound Cake

Vanilla Buttermilk Cake (Moist and Tender Recipe)

Best Ever Starbucks Lemon Loaf Copycat Recipe

Print

Orange Pound Cake

Top Orange Pound Cake with a simple glaze and you’ve got yourself a winning combination! Tender, lightly sweet, and just right for snacking.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 20 slices

Calories 196cal

Author Donna Elick

Ingredients

• 1 cup unsalted butter room temperature
• 1 cup granulated sugar
• 4 large eggs room temperature
• 2 cups all purpose flour spooned and leveled
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup whole milk room temperature
• 1 tablespoon pure vanilla extract
• 3/4 teaspoon almond extract
• Zest of 3 large oranges

Glaze, optional:

• 1/2 cup powdered sugar
• 1 tablespoon water or orange juice
• Zest of 1 orange

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 350°F. Line a 9 by 5 inch loaf pan with parchment paper, letting the long sides hang over to form handles.
• CREAM BUTTER AND SUGAR: In a stand mixer fitted with a paddle attachment, beat 1 cup unsalted butter and 1 cup granulated sugar on medium speed for about 10 minutes, until pale, fluffy, and creamy. Scrape the bowl halfway through.
• ADD EGGS: In a small bowl, whisk 4 large eggs. With the mixer on low, slowly drizzle in the eggs, adding about 1 egg worth at a time. Stop and scrape the bowl after each addition until the mixture is smooth and emulsified.
• MIX DRY INGREDIENTS: In a medium bowl, whisk together 2 cups all purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon kosher salt.
• MIX WET INGREDIENTS: In a measuring cup, whisk together 1/2 cup whole milk, 1 tablespoon pure vanilla extract, and 3/4 teaspoon almond extractt.
• ALTERNATE ADDING DRY AND WET: With the mixer on low, add one third of the flour mixture, then half of the milk mixture. Repeat, ending with the last portion of flour. Add the Zest of 3 large oranges with the final dry addition. Scrape the bowl and fold once or twice with a spatula.
• TRANSFER BATTER: Pour the batter into the prepared loaf pan. Use the tip of a butter dipped offset spatula to lightly drag a line down the center of the batter to encourage an even crack.
• BAKE: Bake for 60 minutes, until the top springs back when pressed and a toothpick inserted in the center comes out clean.
• COOL: Cool in the pan for 10 minutes, then lift out with the parchment handles and cool completely on a wire rack. For the best texture, chill overnight in the refrigerator.
• MAKE GLAZE: In a small bowl, whisk 1/2 cup powdered sugar, 1 tablespoon water or orange juice, and the Zest of 1 orange until smooth. Drizzle over the cooled pound cake before slicing.

Notes

Make Ahead: This pound cake tastes even better the next day. Chill overnight for a dense and tender texture.

Storage: Store covered at room temperature for 3 days or refrigerate for up to 1 week.

Freezing: Wrap slices in plastic wrap, then place in a freezer bag. Freeze up to 3 months. Thaw in the refrigerator.

Reheating: Warm slices in the microwave for 10 to 15 seconds for a fresh baked taste.

Ingredient Tip: Room temperature ingredients help the batter emulsify and rise evenly.

Nutrition

Serving: 1 | Calories: 196cal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 58mg | Sodium: 117mg | Sugar: 13g | Fiber: 0.3g | Calcium: 41mg | Iron: 1mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Orange Pound Cake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BURGERS ON STOVETOP

• Ready in 15 minutes
• Minimal ingredients
• Restaurant-worthy results
• Easy to customize

Stovetop Burgers

Listen, we’re burger people. Burgers are our love language… if you’ve ever caught us eating out, chances are we’re ordering one. 

With 31 burger recipes on TSRI (yes, thirty-one), you better believe we’ve tested every method from flame-grilled to slow-smoked. We even have a copycat recipe for those White Castle sliders you love!

But THESE stovetop burgers? They’re the weeknight miracle we all need. 

One skillet, zero weather dependency, and full-on flavor with that craveable golden crust. Oh, and don’t skip the cheese melt. It’s a crime in our house. 🍔💁‍♀️

INGREDIENT NOTES

• Ground Beef: 80% chuck is essential for juicy burgers. Anything leaner can get dry. Don’t sub ground sirloin or turkey here… this burgers stovetop recipe is all about the fat!
  
• Kosher Salt & Ground Black Pepper: Keep it simple to enhance the natural flavor of the beef. Season generously and only after the patties hit the skillet. Salting early can dry out moisture.
  
• Cheddar Slices: These melt beautifully, but you can swap in American, Swiss, or Pepper Jack.
  
• Unsalted Butter: For toasting the buns. Since the patties are salted, we don’t need more here!

VARIATIONS

Bacon Cheeseburgers: Add crispy bacon strips under the cheese in the last minute of cooking.

Spicy Kick: Mix 1 tablespoon of chipotle adobo sauce into the beef or top with jalapeño slices.

Loaded Patty Melt: Swap buns for thick slices of toasted sourdough and add caramelized onions.

Garlic Lovers: Rub buns with garlic butter before toasting.

SERVING SUGGESTIONS 

• Pile on the Toppings: Choose from lettuce, sliced onion, pickles, avocado, and more. And don’t forget ketchup, mustard, BBQ, aioli, or Big Mac sauce.
  
• Classic Sides: Steak fries, sweet potato fries, or onion rings… you can’t go wrong with any of them!
  
• Make It a Feast: Whip up a pasta salad or mac and cheese, plus some steamed broccoli or corn on the cob.
  
• Low Carb Option: Skip the buns and wrap stovetop burgers in lettuce.
  
• Easy Dessert: I always crave chocolate after a burger, so there’s usually a pan of brownies or an icebox cake in the fridge!
  

BURGERS STOVETOP FAQ

When I was developing this stovetop method for our 32nd burger recipe (yes, we’re adding this to the collection!), I knew it had to check all the boxes: juicy, crispy-edged, and doable in 15 minutes. 

After years of grilling and smoking burgers to perfection, I took what I knew — fat content, Maillard reaction, the magic of salt timing — and applied it to the skillet. 

The deli lid shaping hack? Total game changer. It keeps the meat cold and prevents overhandling, which is key to that melt-in-your-mouth bite.

This is the best way to cook burgers on a stovetop, no grill required.

TOOLS NEEDED

• 2 Deli-Lid Containers: A 4-inch diameter is the perfect size for shaping patties.
  
• Plastic Wrap: For lining the lids to prevent sticking (and more dishes!).
  
• Large Cast Iron Skillet: Get the perfect sear when cooking burgers on the stovetop.
  
• Metal Spatula: For flipping burger patties.
  
• Spoon: Makes indenting the middle of the patties easier.
  
• Tongs: Use these to flip the buns.
  
• Digital Thermometer: Optional, but removes the guesswork!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Burger Recipes

Frozen Burgers in the Air Fryer (Burger Patties)

Loaded Royal Bacon Breakfast Burger

Gourmet Philly Cheesesteak Burger

Best Homemade Butter Burger Recipe (Culver’s Copycat)

Print

Stovetop Burgers

Stovetop Burgers are just as juicy, crispy-edged, and mouthwatering as the ones from the grill, and you can make them in any weather!

Course Main

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 480cal

Author Donna Elick

Ingredients

• 1 pound ground chuck 80% lean, very cold
• 4 hamburger buns
• 1 to 2 tablespoons unsalted butter softened
• 1 teaspoon kosher salt divided
• 1/2 teaspoon fresh ground black pepper divided
• 4 slices cheddar cheese
• Optional toppings: lettuce sliced tomato, sliced onion, pickles
• Optional condiments: ketchup mustard, mayonnaise

Instructions

• Divide the Ground Beef: Divide the 1 pound ground chuck into 4 equal portions (1/4 pound each). Keep the meat cold — do not bring to room temperature.
• Shape the Patties: Line two 4-inch deli container lids with plastic wrap. Press each portion of meat gently into one lid and then sandwich with the second lid to shape a patty. Each patty should be about 1/4 inch thick and just larger than the buns. Do not overwork or compact the meat.
• Indent the Centers: Use the back of a spoon or thumb to gently press a small dent into the center of each patty. This helps them cook evenly without puffing up in the middle.
• Toast the Buns: Heat a large cast iron skillet over medium-high heat. Butter the cut sides of 4 hamburger buns. Place buns cut-side down in the skillet and toast for 30 to 60 seconds, or until golden brown. Watch closely to prevent burning. Transfer toasted buns to a plate.
• Salt the Burger Patties: Salt the tops of the burger patties 1/2 teaspoon salt.
• Cook the Patties: Increase heat to high. Place the patties in the hot skillet, leaving space between each. Season the tops with 1/2 teaspoon salt. Do not move them. Let cook for 3 to 4 minutes until a crust forms and juices start to rise to the surface.
• Flip and Finish: Flip the patties and continue cooking for another 3 to 4 minutes, or until desired doneness is reached (see FAQs below). In the last minute of cooking, sprinkle with pepper and then top each patty with one of 4 slices cheddar cheese and cover the skillet loosely with a lid to melt.
• Assemble and Serve: Place patties on toasted buns and top with desired toppings and condiments. Serve hot and devour immediately!

Notes

Make-Ahead Tips: Patties can be shaped a day ahead and stored in the refrigerator, separated by parchment paper. Do not season until just before cooking.

Freezing Tips: Freeze cooked patties individually wrapped in foil, then place in a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

Storage & Reheating: Store leftovers in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave on 50% power until heated through.

Customization Ideas: Add minced garlic, Worcestershire sauce, or seasoning blends like Montreal steak seasoning to the meat for variety. Toast buns in rendered beef fat for extra flavor.

Nutrition

Serving: 1 | Calories: 480cal | Carbohydrates: 22g | Protein: 28g | Fat: 30g | Saturated Fat: 12g | Cholesterol: 98mg | Sodium: 981mg | Sugar: 3g | Fiber: 1g | Calcium: 204mg | Iron: 4mg

Originally published October 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Stovetop Burgers appeared first on The Slow Roasted Italian.

Strawberry Cheesecake Ice Cream

This recipe was born from my obsession with all things cheesecake… and all things easy. 

I’ve made more batches of no-churn ice cream than I can count (honestly, we probably need to start an ice cream freezer support group), and this one is hands down a favorite in my house.

The secret? Letting the cream cheese sit at room temp so it whips into the silkiest base ever. Oh, and don’t even think about skipping the graham crackers. They give it that classic cheesecake vibe without extra work. 

I also learned that a chilled loaf pan keeps the first scoop from melting too fast.

You know I’m all about that rich, creamy texture… and this strawberry cheesecake ice cream recipe totally delivers. 

It’s the kind of dreamy dessert that tastes like it took forever… but nope. Just 20 minutes of prep and you’ve got a freezer full of happy.

INGREDIENT NOTES 

• Fresh Strawberries: Wash, hull, and pat dry before chopping. No need to be precise, as these are going in a blender anyway! When they’re not in season, thaw and drain frozen strawberries instead.
  
• Lemon: Use both the zest and the juice for brightness. If needed, replace the lemon zest with orange or lime zest.
  
• Cream Cheese: Full-fat, block cream cheese is ultra-rich and creamy, and that translates directly into the ice cream. Soften it on the counter for at least 20 minutes before getting started.
  
• Sweetened Condensed Milk: The secret to any good no-churn ice cream. Scrape out every last drop from the can.
  
• Heavy Cream: This whips up so much better if it’s very cold, so leave it in the fridge until you’re ready. Chill the bowl and beaters too… it makes a big difference!
  
• Kosher Salt: Enhances the sweetness of the strawberry cream cheese ice cream, so don’t skip it!
  
• Graham Crackers: For a sweet crunch that mimics cheesecake crust. Swap with crushed vanilla wafers, shortbread cookies, or digestive biscuits if needed.

VARIATIONS

Simple Strawberry Swirl: Leave out the graham crackers for a lighter, just fruit dessert.

Berry Medley: Use a mix of raspberries, blueberries, and strawberries for a mixed berry cheesecake flavor.

Chocolate Chunk: Add chopped white chocolate or chocolate chips for added richness.

Nutty Crunch: Swap chopped toasted pecans or almonds in place of the graham crackers.

Cheesecake-Loaded Bites: Chop a slice of cheesecake into small cubes and fold them into the ice cream base.

STRAWBERRY CHEESECAKE ICE CREAM RECIPE FAQ

TOOLS NEEDED 

• Food processor or blender
  
• Hand or stand mixer
  
• Large mixing bowl
  
• 9×5-inch loaf pan
  
• Spatula

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

No Churn Kit Kat Ice Cream

Easy Raspberry Ice Cream (No Churn!)

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

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Strawberry Cheesecake Ice Cream (No Churn)

Strawberry Cheesecake Ice Cream is rich, creamy, tangy, and sweet… everything you could want in a frozen treat. And it’s no churn to boot!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20 minutes minutes

freezer time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 6 -8

Calories 559cal

Author Donna Elick

Ingredients

• 1 1/2 cups fresh strawberries roughly chopped
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 (8-ounce) cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 2 cups heavy cream very cold
• 3 full graham cracker sheets crushed

Instructions

• Prepare the Strawberry Mixture: In a food processor or blender, combine 1 1/2 cups fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon lemon zest. Blend until smooth. Set aside.
• Make the Ice Cream Base: In a large mixing bowl, beat 1 (8-ounce) cream cheese, softened until smooth. Add 1 (14-ounce) can sweetened condensed milk, 1 teaspoon pure vanilla extract, and 1/4 teaspoon kosher salt. Mix until fully combined.
• Whip the Cream: Pour in cold 2 cups heavy cream. Beat with an electric mixer until stiff peaks form.
• Layer the Ice Cream: Spoon half of the mixture into a 9×5-inch loaf pan. Swirl in half the strawberry mixture and sprinkle with half the crushed graham crackers. Repeat with remaining ingredients. Gently swirl the top layer of strawberry mixture into the ice cream.
• Freeze: Cover and freeze for at least 6 hours or until firm.

Notes

Storage: Store in an airtight container in the freezer for up to 2 weeks. For best texture, press parchment or plastic wrap directly onto the surface before sealing.

Freezing Tips: Let sit at room temperature for a few minutes before scooping. This helps achieve that perfect creamy texture.

Nutrition

Serving: 1 | Calories: 559cal | Carbohydrates: 55g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 112mg | Sodium: 250mg | Sugar: 50g | Fiber: 1g | Calcium: 253mg | Iron: 1mg

Originally published August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Cheesecake Ice Cream (No Churn) appeared first on The Slow Roasted Italian.

Everyone in my house is pretty much obsessed with these easy apple pie cinnamon rolls. They’re golden brown goodness and make the best sweet treat to start the day. (or to serve during holiday brunch!) 

The sweet apple is the perfect flavoring and what makes this dish a huge hit. 

It’s the perfect spin on a traditional cinnamon roll recipe, and the apple pie flavoring is really just an added bonus.

If you’re a fan of pillowy cinnamon rolls, you’re not going to want to let your taste buds miss this. 

They’re excellent on Christmas morning, and that irresistible aroma does the perfect job of getting everyone out of bed in the morning hours. 

Get a prepared baking dish, and start following the recipe card below to make these apple cinnamon rolls. 

You can enjoy these sticky buns in the morning as a delicious breakfast or at night as a warm dessert. Adding a scoop of vanilla ice cream sounds like a dream to put on top of the buttered cinnamon rolls!

Let me know your thoughts once you make this apple pie cinnamon rolls recipe. 

I’m giving you a head start to head to the kitchen now to get started – because now I’m craving them, too! This is one of those apple recipes that turn classic cinnamon rolls into perfection. 

Cinnamon Rolls with Apple Pie Filling

The secret to these homemade apple pie cinnamon rolls is the double topping that makes them ooey-gooey delicious! Craving blueberry instead, try these sweet rolls.

Start by spreading a layer of cream cheese frosting over the rolls. 

You can use your favorite store-bought brand (for a quick shortcut) or make the frosting recipe from my copycat Cinnabon recipe.

Then, add a drizzle of my No Fail Caramel Sauce over the top. It’s made with just 4 ingredients and is done in only 6 minutes!

To see us make cinnamon rolls with apple pie filling from start to finish, watch the video in this post!

If you can’t wait for homemade dough to rise, try my Slow Cooker Cinnamon Roll Pull Apart Bread instead. 

Air fryer cinnamon rolls are ready in minutes! 

And my Lazy Day Bacon Cinnamon Rolls combine the best parts of monkey bread and homemade cinnamon rolls in a perfectly snackable treat. 

You can also try my delicious cinnamon swirl bread that is easier to make than you think or my crockpot cinnamon rolls that only take 2 ingredients!

Ingredient Notes and Substitutions

• Dough – A simple homemade recipe with pantry ingredients. 
  
  There is a double rise — the first when the dough is formed, then again after assembling the cinnamon rolls with apple pie filling. 
  
  But trust me, it’s well worth the labor of love when you take your first bite!
  
• Pie Filling – Use just the fruit from a can of apple pie filling, and cut the slices into smaller, bite-sized pieces. 
  
  You can also make your own spiced apples on the stovetop, then use those in these homemade cinnamon rolls instead of apple pie filling from a can. 
  
• Sugar and Spices – Dark brown sugar adds a deep, warm flavor and more moisture than granulated sugar would. 
  
  Obviously, there’s cinnamon. If you’re not a fan of nutmeg, you can swap in ground allspice or cloves. Apple pie spice would be good as well.

Tips for Making Apple Pie Filling Cinnamon Rolls

• Best places for dough to rise:

If it’s a warm day out, your kitchen counter will probably do just fine. 

Place the bowl on top of the refrigerator to keep it out of the way and gain extra heat generated by the appliance itself.

Otherwise, turn on your oven to 200°F for a few minutes to warm it up. Then, turn it off, place the bowl inside, and close the door. 

You can also recreate this environment in your microwave if it’s easier. 

Boil a cup of water in the microwave, then quickly remove it, place the bowl inside, and shut the door.

Don’t add filling to the edges!

There should be a small border around the edge of the dough before you start rolling for two reasons.

First, it ensures that the filling doesn’t squeeze out once you start to roll the dough. 

But also, the end piece will stick to the opposite side effectively sealing the log so the dough doesn’t unravel when sliced.

• Leave space between each roll.

You may be tempted to nestle them in tightly, but homemade rolls need plenty of room to rise and expand while baking.

There’s just enough space for 9 apple pie filling cinnamon rolls in a 9-inch square pan, but you can easily use a 9×13-inch pan for extra room.

Make Ahead Instructions

You can prep this cinnamon rolls apple pie filling recipe the night before, then bake them in the morning. 

Or, freeze the rolls for up to 6 weeks so you always have some on hand!

• Refrigerate overnight: Make them up to the point of slicing and placing in the pan, then cover tightly with plastic and refrigerate. 
  
  Remove the pan the next morning and let it sit on the counter for about 30 minutes to remove the chill before baking. 
  
• Freeze for later: Once they are rolled and sliced, place them on a sheet pan spaced apart and freeze for 1 hour. 
  
  Then, transfer to a sealable storage bag and place back in the freezer. 
  
  Thaw in the refrigerator overnight, then let them do their second rise on the counter and bake.

Kitchen Tools You’ll Need

• Stand mixer – You’ll need both the whisk attachment and dough hook for this recipe.
• Mixing Bowls – I like a variety of mixing bowls and prep bowls and this set has them all.
• Rolling Pin – Any style will do, or you can use an empty wine bottle in a pinch!
• Offset Spatula – Spreading the butter and filling over the dough is much easier with this, and you can use it to add the frosting at the end as well.
• 9” Square Baking Tray – This fits this apple pie cinnamon roll bake perfectly, but feel free to use what you have available.

Cinnamon Rolls Apple Pie Filling FAQ

Storing and Freezing Apple Pie Cinnamon Rolls

These sweet treats will stay fresh for a day or two at room temperature, but you can store them in the fridge for up to a week if needed.

Be sure to keep cinnamon rolls with apple pie filling covered or wrapped with plastic or covered tightly with aluminum foil so they don’t dry out.

To freeze this apple dessert, allow them to cool before wrapping individually in plastic wrap and placing them in a storage bag. 

Thaw in the refrigerator before warming in the microwave or oven. Be careful, the canned filling will get hot quickly and actually be hotter than the rolls, so just be aware so you don’t burn your mouth. 

It’s best to freeze the apple pie filling cinnamon rolls without the frosting and caramel on them. You can always add cream cheese icing or other flavors once you thaw. 

Add it after they’ve been warmed, which will also help it melt into the crevices.

Enjoy!

With love, from our simple kitchen to yours.

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Other Dessert Recipes

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The Ultimate Cinnamon Rolls with Apple Pie Filling + Video

Cinnamon Rolls with Apple Pie Filling are perfectly spiced and taste just like your favorite slice of pie — but oh-so-gooey!!

Course Dessert

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 9 Rolls

Calories 461cal

Author Donna Elick

Ingredients

Dough

• 1 cup whole milk warm
• 2 1/4 teaspoons yeast
• 3 tablespoons granulated sugar
• 1/4 cup butter melted
• 1 large egg
• 4 cups all-purpose flour
• 1/2 teaspoon salt

Filling

• 1/2 cup unsalted butter softened
• 1/2 cup dark brown sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 cup apple pie filling cut into smaller bits

Glaze and topping

• Cream cheese frosting store bought or use the recipe on our Cinnabon Cinnamon Rolls
• Caramel sauce store bought or use our No-Fail Caramel Sauce

Instructions

For the Rolls

• In the bowl of a stand mixer, whisk warm milk, sugar and yeast. Cover and leave to rest for 5 minutes. It will be foamy.
• Add the egg and melted butter and whisk till combined
• Add in the flour and salt and change to the dough hook. Mix till dough forms and continue to knead for 3 minutes. Dough will be a bit sticky.
• Transfer the dough to a large well-oiled bowl, cover with a damp towel and leave to rise in a warm place for 1 hour or until double in size.
• Meanwhile, line a 9-inch square baking tray with parchment paper. Set aside.
• In a small bowl, combine the brown sugar, cinnamon and nutmeg. Set aside.
• After the dough has finished rising, roll it out onto a floured surface into approximately a 9×14 inch rectangle.
• Spread the butter evenly over the dough, leaving ¼ inch border all around.
• Sprinkle sugar-spices mixture over the buttered dough, pressing it into the butter lightly with your fingers.
• Evenly distribute the apple pie filling over the sugar-spices mixture on the dough.
• From the long side, roll up the dough to a log and pinch the seams together.
• Put dough log seam side down and slice with a sharp knife or floss into 9 even pieces. Trim off the edges on either side which will not have enough filling.
• Put the slices on the prepared baking tray, evenly spaced. Leave to rise in a warm place for another 30 minutes.
• Preheat oven to 350°F and bake at rolls for 2ominutes, until pale golden brown
• Cool on a wire rack for 5 minutes

Glaze and topping

• Frost with cream cheese frosting and drizzle with caramel sauce if desired
• Serve warm.

Video

Nutrition

Serving: 1 | Calories: 461cal | Carbohydrates: 68g | Protein: 9g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 62mg | Sodium: 207mg | Sugar: 21g | Fiber: 3g | Calcium: 66mg | Iron: 3mg

Originally published October 2020, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post The Ultimate Cinnamon Rolls with Apple Pie Filling + Video appeared first on The Slow Roasted Italian.

Sweet Kale Salad

This is hands-down my favorite salad on the planet. I fell in love with the sweet kale salad at Costco years ago, and surprise, surprise, I decided I had to make it even better. 

This version??? Total obsession. I make it for lunch, dinner… heck, I’d eat it for breakfast.

The poppyseed dressing is SO dreamy… zippy, creamy, sweet, and tangy…  and don’t even get me started on those crunchy seeds and chewy cranberries.

And listen, I know kale gets a bad rap sometimes, but not here!!! It’s chopped, balanced with cabbage and Brussels, and practically sings once that dressing hits. 

Honestly, I am the only one in my family who will eat this salad. But, I’m okay with that. More for me. 

And when this says that it serves 4, that is with someone who has self-control. In my house, this recipe serves one… and that is me. {{yeah baby}}

INGREDIENT NOTES

• Broccoli Stalks: We’re only using the firm, light green part… not the darker green buds on top (save those florets for something else!). The outer layer is extra tough, so peel that off first.
  
• Cabbage & Brussels Sprouts: Remove any pale or damaged outer leaves before slicing.
  
• Kale: Use curly or lacinato kale. Remove the stems, then chop the leafy part into small pieces.
  
• Dried Cranberries: For chewy, sweet pops of color. Dried cherries or golden raisins would be yummy too!
  
• Pepitas: Pumpkin seeds add another type of crunch. I like them roasted and salted.
  
• Extra Virgin Olive Oil: The best choice for salad dressings! The flavor is unmatched. If you need a sub, avocado oil is the next best choice.
  
• Sugar: Just a little to balance the acidity. Use granulated so it dissolves more easily.
  
• Apple Cider Vinegar: Adds plenty of tang and acidity but isn’t as intense as white vinegar.
  
• Lemon: You’ll need both the juice and the zest in the sweet kale salad dressing.
  
• Egg Yolk: Use pasteurized eggs for safety, or replace with mayo or Dijon mustard.
  
• Poppy Seeds: Stir these in last so the dressing can emulsify properly and stay smooth.

VARIATIONS

Apple Crunch: Mix in thinly sliced apples or pears for extra sweetness and snap.

Citrus Twist: Swap lemon juice with orange juice and zest for a sunny variation.

Fall Harvest: Include roasted butternut squash and toasted walnuts.

Protein Boost: Add grilled chicken, shrimp, or seared salmon on top.

Wholesome Vegan Version: Use vegan mayo instead of egg yolk and swap the sugar with maple syrup.

COSTCO SWEET KALE SALAD FAQ 

TOOLS NEEDED

• Cutting board and knife
  
• Large mixing bowl
  
• Medium mixing bowl
  
• Whisk
  
• Immersion blender or countertop blender
  
• Measuring cups and spoons
  
• Jar or container for leftover dressing

Enjoy!

With love, from our simple kitchen to yours.

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Other Copycat Costco Recipes

Copycat Costco Tortellini Pasta Salad

Copycat Costco Pinwheels

Copycat Costco Chicken Salad

Copycat Costco Mac and Cheese

Print

Sweet Kale Salad (Costco Copycat)

My Sweet Kale Salad is everything you love about the Costco version, but made even better from scratch! Bold, bright, and utterly craveable.

Course Salad

Cuisine American

Method Mixed

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 (1 cup per serving)

Calories 272cal

Author Donna Elick

Ingredients

For the Salad:

• 1 cup broccoli stalks thinly sliced (from about 1 to 2 heads broccoli)
• 1 cup Brussels sprouts thinly sliced (from about 8 to 10 sprouts)
• 1 cup green cabbage thinly sliced
• 1 cup kale chopped
• 1/4 cup dried cranberries
• 1/4 cup pepitas pumpkin seeds

For the Poppyseed Dressing:

• 1/3 cup extra virgin olive oil
• 2 tablespoons water
• 2 tablespoons sugar
• 2 tablespoons apple cider vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1/4 teaspoon kosher salt
• 1 large egg yolk pasteurized, for food safety
• 1 teaspoon poppy seeds
• 1/2 teaspoon onion powder

Instructions

• Prep the Veggies: Wash and dry all vegetables thoroughly. Thinly slice the broccoli stalks, Brussels sprouts, and green cabbage. Chop the kale.
• Assemble the Salad: In a large mixing bowl, combine the 1 cup broccoli stalks, 1 cup Brussels sprouts, 1 cup green cabbage, and 1 cup kale. Add 1/4 cup dried cranberries and 1/4 cup pepitas. Toss gently to combine. Set aside.
• Make the Dressing Base: In a medium mixing bowl, whisk together 1/3 cup extra virgin olive oil, 2 tablespoons water, and 1 large egg yolk until smooth and emulsified.
• Add Flavor: Stir in 2 tablespoons sugar, 2 tablespoons apple cider vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1/4 teaspoon kosher salt, and 1/2 teaspoon onion powder until fully combined.
• Blend: Using an immersion blender (or countertop blender), blend the dressing until slightly thickened and lighter in color.
• Finish the Dressing: Stir in 1 teaspoon poppy seeds and whisk again until evenly distributed. Taste and adjust seasoning if needed.
• Dress the Salad: Pour about half the dressing over the salad and toss well to coat. Serve immediately with extra dressing on the side or stored for later use.

Notes

Make-Ahead Tips: Prep the veggies and dressing up to 3 days ahead. Store separately in airtight containers and dress just before serving for best texture.

Dressing Substitutions: If you’re concerned about raw egg, swap the yolk with 1 teaspoon Dijon mustard or 1 tablespoon mayonnaise as an emulsifier.

Texture Tip: Add a pinch (¼ teaspoon) of xanthan gum while blending to create a thicker dressing.

Storage: Store leftover undressed salad in the fridge for up to 3 days. Dressed salad is best enjoyed the same day.

Nutrition

Serving: 1 | Calories: 272cal | Carbohydrates: 18g | Protein: 4g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 46mg | Sodium: 168mg | Sugar: 13g | Fiber: 3g | Calcium: 62mg | Iron: 1mg

Originally published August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sweet Kale Salad (Costco Copycat) appeared first on The Slow Roasted Italian.

Twix Ice Cream

We loooove ice cream in our house. Like… can’t-pass-a-scoop-shop-without-stopping kind of love. 

We try all the things… every flavor, every topping, every swirl. So you can imagine the energy when I started testing candy bar combos at home. {wink}

This Twix ice cream? Total winner. It’s rich, creamy, and loaded with crunchy caramel cookie magic.

I mean… Twix is one of my favorite candy bars of all time, so turning it into a frozen dessert just had to happen.

Swirls of caramel and chocolate? Check. Little Twix chunks in every bite? You bet. No-churn, no-fuss, no regrets. 

It’s the kind of recipe that makes people pause mid-bite and go, “Wait… you made this???” 

And yes!!! I absolutely ate it straight from the pan with a spoon. For testing purposes, of course. {haha}

INGREDIENT NOTES

• Heavy Cream: It needs to be full-fat (not light) and as cold as possible to get the best structure. It whips faster if your bowl and beaters are cold too.
  
• Sweetened Condensed Milk: Makes this Twix ice cream extra creamy and sweet… no sugar needed! Be sure to scrape out every last drop from the can.
  
• Twix Bars: Fun size candy bars are easier to chop. You’ll need about a dozen. And bonus? It’s a great way to use up any Halloween candy lurking about.
  
• Caramel & Chocolate Sauce: If I’ve got jars of homemade caramel and chocolate sauce in the fridge, I’ll use those.
  
  Otherwise, store-bought is just fine! Thicker sauces create better swirls and ribbons.

VARIATIONS

Twix Lovers’ Edition: Add ½ cup crushed shortbread cookies for extra “cookie crunch.”

Double Chocolate Version: Stir ¼ cup mini chocolate chips into the base before freezing.

Salted Caramel Twist: Use salted caramel sauce for a sweet-salty finish.

Candy Bar Blend: Mix chopped Snickers or Milky Way into the ice cream with the Twix.

Peanut Butter Twix Style: Swirl in 2 tablespoons of creamy peanut butter for a nutty twist.

TWIX BAR ICE CREAM FAQ 

TOOLS NEEDED 

• 9 x 5-inch loaf pan
  
• Handheld mixer or stand mixer
  
• Large mixing bowl
  
• Measuring cups and spoons
  
• Butter knife

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Strawberry Shortcake Ice Cream (No-Churn Recipe)

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

Nutter Butter Peanut Butter Ice Cream (No Churn!)

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Twix Ice Cream (No Churn Recipe!)

This homemade Twix Ice Cream is chocolatey, caramely, and creamy with a crunch. It’s the indulgent, no churn frozen dessert of your dreams!

Course Dessert

Cuisine American

Method Freezer

Prep Time 10 minutes minutes

freezer time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 5

Calories 838cal

Author Donna Elick

Ingredients

• 1 1/2 cups heavy cream
• 1 (14-ounce) can sweetened condensed milk
• 1 1/4 cups chopped Twix bars about 11–12 fun-size bars
• 2 tablespoons caramel sauce
• 2 tablespoons chocolate sauce

Instructions

• Whip the Cream: In a large mixing bowl, use a handheld mixer (or stand mixer) to beat 1 1/2 cups heavy cream on high speed until thick peaks form.
• Add the Sweetened Condensed Milk: Pour in 1 (14-ounce) can sweetened condensed milk and beat again until medium to stiff peaks form.
• Fold in the Twix: Gently fold in the 1 1/4 cups chopped Twix bars until evenly distributed.
• Layer and Swirl: Pour the mixture into a 9 x 5-inch loaf pan. Drizzle 2 tablespoons caramel sauce and 2 tablespoons chocolate sauce over the top. Use a butter knife to gently swirl the sauces into the ice cream.
• Freeze: Place in the freezer and freeze for at least 6 hours, or until firm.
• Serve: Scoop and enjoy straight from the freezer or let it sit for 5 minutes to soften slightly.

Notes

Make-Ahead Tips: This dessert can be made several days in advance. Cover tightly with plastic wrap or store in an airtight freezer-safe container to keep it fresh.

Storage: Store in the freezer for up to 2 weeks for best texture and flavor.
Candy Tip: Chop Twix bars into ½-inch or smaller pieces so they mix evenly and are easier to scoop once frozen.

Candy Tip: Chop Twix bars into ½-inch or smaller pieces so they mix evenly and are easier to scoop once frozen.

Sauce Swirl Tip: Drizzling the sauces on top and swirling them with a butter knife gives you gorgeous ribbons of flavor. Mixing them in completely will make the entire ice cream taste like chocolate and caramel. Which, hey, you might love too.

Scooping Tip: This no-churn ice cream is slightly softer than traditional churned ice cream, so it may be scoopable straight from the freezer. If not, let it sit for 5 minutes to soften.

Nutrition

Serving: 1 | Calories: 838cal | Carbohydrates: 93g | Protein: 12g | Fat: 48g | Saturated Fat: 32g | Cholesterol: 112mg | Sodium: 291mg | Sugar: 81g | Fiber: 1g | Calcium: 343mg | Iron: 1mg

Originally published August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Twix Ice Cream (No Churn Recipe!) appeared first on The Slow Roasted Italian.