Homemade Veggie Burgers

Let me start by saying that I am not a vegetarian. I mean… my grill and smoker recipes are enough to prove that!

I just choose to eat as healthy as I can as often as I can, and sometimes that means enjoying a meat-free meal. 

And let me tell you — this vegetable burger is so delicious that I actually crave it even more than one of my gourmet burgers sometimes!

Loaded with 3 kinds of beans, sautéed vegetables, and my favorite Southwestern flavors, these vegetable burger patties will blow your mind.

They’re not just for adults, either! One time, I ordered Munchkin a burger when we were out to dinner with friends. She got so excited and asked, “Is this a bean burger, Mommy?” and then was disappointed when I told her no.

Even as a picky ‘almost 3’ year old, she preferred my homemade veggie burgers over a regular beef burger!

Go ahead and give them a try. Even meat lovers will devour them!

Ingredient Notes and Substitutions

• Onion & Peppers – Since we sauté them first, they’ll be tender and not crunchy, and the onion will lose a little bit of its bite.
  
• Garlic – Mince fresh cloves for the best flavor since jarred minced garlic can sometimes be bitter. If you don’t have any, add 1 teaspoon of garlic powder to the spice mixture.
  
• Black Olives – Canned olives are perfect, and you can buy them whole or sliced since you’ll be chopping them up!
  
• Canned Beans – A blend of black beans, white beans, and chickpeas provides loads of protein and a meaty texture.
  
  You can use navy, Great Northern, or cannellini beans for the white beans. Chickpeas may also be labeled as garbanzo beans.
  
• Old-fashioned Oats – These help bind the ingredients together and add extra texture. Be sure to use old-fashioned, not quick oats!
  
• Seasonings – Get your spice cabinet ready! You’ll need smoked paprika, New Mexico chili powder, dried oregano and parsley, red chili flakes, ground cumin, and salt and pepper.
  
  New Mexico chili powder is simply ground-up chile peppers, unlike regular “chili powder,” which is a blend of spices. Substitute with ancho chili powder or a smaller amount of chipotle chili powder.
  
• Italian Bread Crumbs – Another binder that adds flavor too. Substitute with a mixture of ½ cup plain breadcrumbs and ½ tablespoon Italian seasoning.
  
• Egg Whites – For even more protein! These also provide moisture and help bind the patties together so they don’t crumble or fall apart.

How to Make Veggie Burgers

• Prep all of the ingredients before getting started.

Chop up the veggies and peppers into tiny pieces, then sauté in just enough oil to help them brown. There shouldn’t be any liquid left in the skillet — if there is, be sure to drain it off.

You’ll also need to drain and rinse the canned beans. I like to do this first so they have plenty of time to dry while I’m at the stove.

There’s a careful balance when making this recipe for veggie burgers. Too much liquid will cause the patties to fall apart, while not enough moisture will cause them to crumble… and also fall apart!

• Mix everything together really well.

It’s important to have an even balance of flavors, and it’s even more important that everything is well coated in the egg whites. These act as the glue that holds it all together!

Go ahead and roll up your sleeves for this job. You’ll get much better results when mixing with your hands instead of a spoon or spatula.

• Shape the patties.

Portion out the mixture so there’s enough to make 12 patties. They’re going to be quite thick!

If you have a kitchen scale, you can use that to measure out 4 ounces at a time to be sure they’re all the same size.

Don’t forget to chill the patties for 30 minutes before baking! This is key to helping them hold their shape and gives the flavors a chance to meld together.

• Bake in the oven, not on the grill.

Trust me, I’ve tried them on the grill, and it did not go well!! It’s so much easier to bake them anyway, and you can have the whole batch done in one go without having to babysit them.

Go ahead and flip your homemade veggie burgers after the first 15 minutes to ensure they warm evenly and brown on both sides.

After they’re done, you can serve them up right away — no resting time needed!

Prep Ahead

• Dice onion, peppers, and olives
• Mix spices together
• Drain and rinse beans

Kitchen Tools You Will Need

• Skillet – This is my go-to pan that I’ve had for over a decade! It heats evenly and cleans up beautifully with a little baking soda so it still looks brand new.
• Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
• Large Bowl – Plenty of room for mixing up a big batch of homemade veggie burgers!
• Potato Masher – This one doesn’t get clogged like the kind with holes, and one tap releases anything stuck to the wires.

Serving Suggestions

Homemade veggie burgers are great on a bun with fresh lettuce, tomatoes, and onions, or in place of meat with a few side dishes.

Add a cozy bowl of broccoli cheddar soup (made with vegetable broth) or gooey mac and cheese. In the summer months, I’ll throw together a quick pasta salad and let it chill in the fridge.

Munchkin likes to eat them with mashed potatoes and corn, usually without a bun. And if I’ve made a batch of spicy roasted chickpeas, I’ll add a handful as a crunchy snack!

Storing and Reheating Vegetable Burger Patties

Because this recipe for veggie burgers makes a whopping 12 patties, I love to make a batch and freeze them for later. Then, all I have to do is take out one or two at a time for a quick lunch!

You can freeze them on a sheet pan before or after baking, then transfer them to a storage container or freezer bag. It helps to add a piece of parchment paper between each patty so they don’t stick together.

They’ll last up to 3 months in the freezer (cooked or uncooked), or you can simply pop leftovers in the fridge for 4-5 days.

Defrost frozen vegetable burger patties in the refrigerator until soft, then reheat in the microwave or in the oven at 350°F until warmed through.

Vegetable Burger FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Vegetarian Recipes

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Power House Homemade Veggie Burgers

Make Homemade Veggie Burgers with 3 kinds of beans, sautéed vegetables, and a delicious blend of Southwestern flavors. Picky kid approved!

Course Main

Cuisine American

Method Oven, Stovetop

Prep Time 15 minutes minutes

Cook Time 37 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 22 minutes minutes

Servings 12 burgers

Calories 115cal

Author Donna Elick

Equipment

• mixing bowls
• rimmed baking sheet
• 3-quart sauté pan

Ingredients

• 2 tablespoons extra virgin olive oil
• 1/2 medium red onion diced (about 1/2 cup)
• 1 medium red bell pepper diced (about 1 cup)
• 1 medium jalapeno pepper seeded and diced (about 1/4 cup)
• 5 cloves garlic minced (about 1 1/2 tablespoons)
• 1/4 cup canned black olives drained and diced
• 15 ounce can black beans drained and rinsed (about 1 1/2 cups)
• 15 ounce can chickpeas drained and rinsed (about 1 1/2 cups)
• 15 ounce can white beans drained and rinsed (about 1 1/2 cups)
• 2 cups old-fashioned oats
• 1 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons New Mexico chile powder
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 1 1/2 teaspoons red pepper flakes
• 1 1/2 teaspoons ground cumin
• 1/2 cup Italian breadcrumbs
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh-ground black pepper
• 6 large egg whites about 3/4 cup
• Olive oil spray

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat the oven to 400F. Line a rimmed baking sheet with parchment paper or lightly coat it with Olive oil spray and set aside.
• DRAIN AND RINSE BEANS: Open and drain one 15 ounce can black beans (about 1 1/2 cups), one 15 ounce can chickpeas (about 1 1/2 cups), and one 15 ounce can white beans (about 1 1/2 cups). Rinse each can under cold running water until the water runs clear, about 30 seconds per can. Shake off the extra water and set the colander in the sink so the beans can dry while you cook the vegetables.
• SAUTE VEGETABLES: Heat 2 tablespoons extra virgin olive oilin a large skillet over medium heat until the oil shimmers and flows easily across the pan, about 1 minute. Add 1/2 medium red onion, diced (about 1/2 cup), 1 medium red bell pepper, diced (about 1 cup), and 1 medium jalapeno pepper, seeded and diced (about 1/4 cup). Cook, stirring occasionally, until the vegetables are soft, the onion is translucent, and the edges start to turn golden, 5 to 7 minutes.
• ADD GARLIC AND OLIVES: Stir in 5 cloves garlic, minced (about 1 1/2 tablespoons) and 1/4 cup canned black olives, drained and diced. Cook until the garlic is fragrant and just starting to turn golden, about 1 minute. Remove the skillet from the heat and let the mixture cool slightly while you mash the beans, about 5 minutes.
• MASH BEANS: Transfer the drained beans to a large mixing bowl. Use a potato masher to break them down until about two-thirds of the beans are mashed and the rest are still in small chunks. The mixture should hold together when pressed but still have visible bean pieces for texture.
• MIX BURGER BASE: Add the cooled vegetable mixture to the mashed beans. Add 2 cups old-fashioned oats, 1 1/2 teaspoons smoked paprika, 1 1/2 teaspoons New Mexico chile powder, 1 tablespoon dried oregano, 1 tablespoon dried parsley, 1 1/2 teaspoons red pepper flakes, 1 1/2 teaspoons ground cumin, 1/2 cup Italian breadcrumbs, 1 teaspoon kosher salt, and 1/2 teaspoon fresh-ground black pepper. Pour in 6 large egg whites (about 3/4 cup). Use your hands to mix everything together until every piece is coated in egg white and the spices are evenly distributed, about 2 minutes. The mixture should feel moist and hold its shape when you squeeze a handful.
• FORM PATTIES: Divide the mixture into 12 equal portions (about 4 ounces each if you have a kitchen scale). Shape each portion into a patty about 3/4 inch thick. The patties will feel soft and a bit fragile at this point, which is perfectly normal.
• CHILL PATTIES: Place the patties on a plate or parchment-lined tray, cover with plastic wrap, and refrigerate for 30 minutes. This firms the patties so they hold their shape during baking and gives the oats time to absorb moisture from the egg whites.
• BAKE VEGGIE BURGERS: Arrange the chilled patties on the prepared baking sheet in a single layer with a little space between each one. Bake for 15 minutes, then carefully flip each patty with a thin spatula. Bake for another 15 minutes until the outside is lightly browned and firm to the touch, about 30 minutes total.
• SERVE: Serve the veggie burgers warm on buns with your favorite toppings, or enjoy them on their own alongside your favorite sides.

Notes

MAKE-AHEAD: Patties can be formed up to 1 day ahead and stored covered in the refrigerator before baking. The extra chill time actually helps them hold together even better.

STORAGE: Cooked veggie burgers stay at peak quality in an airtight container in the refrigerator for 3 to 4 days. Safe to eat for up to 5 days, though the texture starts to soften past day 4.

REHEATING: Reheat in a skillet over medium heat for 2 to 3 minutes per side until warmed through and the outside is crispy again. The oven works too: spread on a baking sheet and warm at 350F for about 10 minutes.

FREEZING: Freeze cooked or uncooked patties for up to 3 months at peak quality, safe for up to 6 months. Place a piece of parchment paper between each patty so they stay separate, then store in a freezer-safe bag with the air pressed out. Defrost in the refrigerator overnight before reheating.

INGREDIENT TIP: New Mexico chile powder is pure ground chile peppers, milder and sweeter than regular chili powder (which is a spice blend). Substitute with ancho chile powder for a similar heat level, or use half the amount of chipotle chile powder for a smokier kick. For Italian breadcrumbs in a pinch, mix 1/2 cup plain breadcrumbs with 1/2 tablespoon Italian seasoning.

AIR FRYER VERSION: Preheat the air fryer to 375F. Place chilled patties in a single layer without touching (work in batches). Cook for 8 minutes, flip carefully, then cook another 6 to 8 minutes until golden brown and firm to the touch. The air fryer gives a crispier outside while keeping the inside moist.

PAN-FRY VERSION: Heat 1 tablespoon olive oil in a nonstick skillet over medium heat until the oil shimmers. Cook chilled patties for 4 to 5 minutes per side until a golden crust forms and the burger is warmed through.

Nutrition

Serving: 1 | Calories: 115cal | Carbohydrates: 15g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 0.05mg | Sodium: 362mg | Sugar: 1g | Fiber: 3g | Calcium: 37mg | Iron: 1mg

Originally published November 2012, updated and republished June 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 Power House Homemade Veggie Burgers appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE ICE CREAM WITH BIRTHDAY CAKE

• Tastes like classic cake batter ice cream from the shop
  
• No ice cream maker needed
  
• Loaded with real cake pieces and sprinkles
  
• Creamy, fluffy texture that scoops beautifully
  
• Perfect for birthdays… or just because

Birthday Cake Ice Cream

I’m a huge fan of cake batter ice cream. It’s always the one I go for at ice cream shops.

There’s just something about that sweet, vanilla cake flavor that gets me every time.

So this version? It hits that same note.

You get that soft, creamy base, the real cake pieces mixed in, and just enough sprinkles to make it feel like an actual treat… not just vanilla ice cream pretending to be something else.

And the fact that you can make ice cream with birthday cake and sprinkles at home, whenever the craving hits, without any special equipment? That’s a good situation to be in.

INGREDIENT NOTES

• Heavy Whipping Cream: Needs to be cold for proper whipping and structure. Back of the fridge is best.
  
• Sweetened Condensed Milk: The kind from a can! It sweetens the base and keeps the texture smooth and scoopable.
  
• Dry Cake Mix: This is where that cake batter flavor comes from, so use a good quality mix. I usually grab vanilla or white cake mix, but a yellow cake mix will work too.
  
• Vanilla Extract: Enhances the overall flavor and rounds everything out.
  
• Vanilla Cupcakes: Soft cake works best so it blends into the ice cream base nicely. You can use store-bought or homemade cupcakes (without the frosting).
  
• Sprinkles: Adds color, texture, and that classic birthday cake feel. Keep it simple with rainbow jimmies or grab a fancy blend!

VARIATIONS

Chocolate Chip Version: Add mini chocolate chips for extra texture.

Funfetti Style: Use funfetti cake mix (and cupcakes!) for even more color.

Cookie Dough Add-In: Fold small pieces of edible cookie dough into ice cream with the birthday cake.

Strawberry Cake Version: Use strawberry cake mix for a fruity twist.

Cupcake Swap: Replace vanilla cupcakes with chopped up Twinkies.

Extra Sprinkles: Add more on top or mix throughout the base for more crunch.

Lighter Version: Use whipped topping (Cool Whip) instead of whipping heavy cream for a softer texture.

SERVING SUGGESTIONS

• Top birthday cake ice cream with whipped cream and a cherry for a classic finish.
  
• Drizzle with hot fudge, Magic Shell, or caramel sauce for an extra indulgent treat. 
  
• Scoop into bowls or cones with extra sprinkles on top.
  
• Add to a birthday dessert table with a homemade Costco sheet cake or dirt pudding cheesecake bars.
  
• Pair with our Strawberry Shortcake Ice Cream for an indulgent dessert spread.

BIRTHDAY CAKE FLAVORED ICE CREAM FAQ

No-churn ice cream is all about air and balance, and this birthday cake flavored ice cream fits the bill perfectly.

Whipping the cream properly gives you that light, scoopable texture, and folding it gently keeps it from collapsing.

The cake mix does more than add flavor… it thickens the base slightly, which helps everything feel more like real ice cream instead of frozen whipped cream.

And using soft cake pieces is key. Dry cake turns chewy once frozen, and that’s not what you want here.

TOOLS NEEDED

• Large Mixing Bowl: For whipping the cream.
  
• Electric Mixer: Helps achieve stiff peaks quickly.
  
• Spatula: For folding everything together gently.
  
• Loaf Pan or Freezer Container: For freezing the birthday cake icecream.
  
• Plastic Wrap or Lid: To prevent ice crystals.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Red White and Blue Ice Cream (No Churn Recipe)

Cheesecake Ice Cream Recipe (No Machine Needed)

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

Strawberry Shortcake Ice Cream (No-Churn Recipe)

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Birthday Cake Ice Cream

Birthday Cake Ice Cream combines all of the flavors and textures you love about birthday cake (including the sprinkles)… no machine needed!

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

freezer time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6

Calories 660cal

Author Donna Elick

Equipment

• large mixing bowl
• 9×5 loaf pan

Ingredients

• 2 cups heavy whipping cream
• 1 14 ounce can sweetened condensed milk
• 1/2 cup dry vanilla or white cake mix
• 1 teaspoon pure vanilla extract
• 4 to 5 vanilla cupcakes, crumbled (about 2 cups)
• 1/4 cup sprinkles plus extra for topping

Instructions

• WHIP CREAM: In a large mixing bowl, beat 2 cups heavy whipping cream with an electric mixer until stiff peaks form, about 3 to 4 minutes.
• MAKE BASE: In a separate bowl, combine 1 14 ounce can sweetened condensed milk, 1/2 cup dry vanilla or white cake mix, and 1 teaspoon pure vanilla extract. Stir until smooth and fully combined.
• FOLD MIXTURE: Gently fold the whipped cream into the condensed milk mixture in batches until fully combined. Do not overmix, the mixture should stay light and fluffy.
• ADD MIX-INS: Fold in 4 to 5 vanilla cupcakes, crumbled and 1/4 cup sprinkles until evenly distributed.
• TRANSFER: Spoon the mixture into a loaf pan or freezer-safe container and smooth the top.
• TOP: Sprinkle additional sprinkles over the top.
• FREEZE: Cover tightly with plastic wrap or a lid and freeze for at least 6 hours, or until fully frozen.
• SERVE: Let the ice cream sit at room temperature for 5 minutes before scooping for easier serving.

Notes

Make-Ahead: This ice cream can be made up to 2 weeks ahead and stored in the freezer.

Storage: Store in an airtight container in the freezer for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Use cold heavy cream for the best volume and structure when whipping.

Nutrition

Serving: 1 | Calories: 660cal | Carbohydrates: 71g | Protein: 10g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 113mg | Sodium: 284mg | Sugar: 60g | Fiber: 0.4g | Calcium: 304mg | Iron: 1mg

Originally published July 2024, updated and republished May 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 Birthday Cake Ice Cream appeared first on The Slow Roasted Italian.

Strawberry Recipes

The best part of summer might be the endless supply of juicy, sweet berries!

We’ve rounded up a total of 53 recipes with strawberries for any occasion: a few savory, a whole lot of sweet, and everything from breakfast to dessert… and maybe a few poolside sips as well.

No matter the dish (or drink), strawberry flavor is front and center. Just as it should be.

And all of them are pretty easy to make. The hardest part is choosing which recipe to make first!

Fresh Strawberry Recipes

These are all about balance, letting the natural berry sweetness shine while playing with other flavors. Any one of these recipes would be great for a weekend brunch or afternoon snacking.

• Best Ever Panzanella Salad Recipe with Strawberries
  Crunchy cucumber and croutons, creamy mozzarella, savory onion and tomato, and sweet berries all in a light vinegar dressing. The perfect summer salad!

• French Toast Rollups (Strawberry Cheesecake)
  Breakfast got dressed up with this one! Fold cheesecake filling and berry pieces into golden slices of French toast and dig in.

• Strawberry Spinach Salad (Homemade Dressing)
  This one’s my go-to summer side for indoor cooking and outdoor grilling. Tender greens, creamy avocado, tangy blue cheese, and candied pecans piled high with strawberries and blueberries.

• Summer Berry Fruit Salad with Easy Dressing
  Triple berry flavor boosted with a tantalizing raspberry dressing. Delicious on its own but even better with chips or crackers… or with a dollop of whipped cream for dessert!

• Very Berry Strawberry Shortcake Pancakes
  One of those recipes with strawberries in every bite! Pile fluffy buttermilk pancakes with fruit and whipped cream, then smother the stack in strawberry pancake syrup and dessert topping.

• Strawberry Pineapple Ambrosia Salad
  A modern take on a vintage favorite. Pineapple and mandarin oranges keep it tangy, marshmallows add fluff, and shredded coconut keeps the texture interesting.

Sauces and Spreads

Homemade anything has the best flavor, and nothing’s ever really too tricky to make. Whether it’s chopping berries for a quick fruit salsa or reducing them down into a thick jam, these recipes really let strawberries take center stage.

• Best Ever Homemade Strawberry Jam Recipe
  This one couldn’t be easier: fruit, sugar, a little orange juice, and a sturdy pot. The natural pectin thickens the jam right up… no extras needed!

• Strawberry Habanero Everything Spread
  The perfect balance of sweet and spicy, this pepper jelly truly goes with everything. Bagels, sandwiches, cream cheese dips, even tacos!

• Homemade Strawberry Pancake Syrup
  Delicious on any breakfast stacks, from pancakes and waffles to French toast, this one’s easy to make with just 3 ingredients.

• Strawberry Mango Salsa
  You’ll often find me shoveling this into my mouth with tortilla chips, but it’s just as tasty on fish tacos or with grilled chicken.

• Mixed Berry Jam Recipe With Pectin
  Looking for crockpot recipes using strawberries? This homemade jam couldn’t get any easier. Cook everything for a few hours, stirring occasionally, then divide it into jars.

• Simple Strawberry Syrup Recipe
  This isn’t like the basic syrup from a bottle… no, this one’s got sweet chunks of real fruit to make any bowl of ice cream even better. Sometimes I even mix it into the ice cream!

• Easy Strawberry Glaze Recipe (Cookie and Cake Icing)
  Adds extra flavor and a pop of color to all your sweet treats. Spread it over cookies and cakes or drizzle it over freshly baked muffins and scones. It’s even good on donuts!

Drink Recipes Using Strawberries

So many strawberry recipes focus on food, but what about something to sip?? Starting with a healthy breakfast and heading straight to after-dinner cocktails, there’s more than one way to make the best of that sweet berry flavor.

• Strawberry Banana Smoothie Recipe
  Our favorite breakfast drink, packed with protein and fresh fruit but still easy to make with just 5 ingredients. Each batch serves two, and it freezes well too.

• Easy Pomegranate Smoothie (Skinny Shake Recipe)
  A great detox breakfast drink that harnesses the antioxidant power of fresh pomegranates. That tart flavor is balanced with sweet strawberries, creating the most gorgeous color to boot!

• Dreamy Creamy Strawberry Milkshake Recipe
  Speckles of fresh berries and fluffy whipped cream are swirled throughout this fantastically creamy concoction. Made in minutes with only 3 ingredients.

• Spiked Strawberry Lemonade Cocktail Recipe
  The perfect summertime sip for an afternoon by the pool. It’s the perfect balance of sweet and tangy, and it goes down extra smooth too.

• Strawberry Shortcake Martini
  Rim your glasses with crushed graham crackers, then shake Cake Vodka, Whipped Vodka, amaretto, and strawberry simple syrup with ice. All the dessert flavor without the baking!

• Easy Frozen Strawberry Daiquiri Cocktail Recipe
  One of the best strawberry recipes for a girl’s night or a backyard barbecue. Sweet, frosty, and easy to sip, made with rum, lime juice, simple syrup, and frozen berries.

• Strawberry Wine and Ice Cream Float
  Forget soda… grab a bottle of strawberry wine for a boozy twist on the summertime treat. Club soda adds bubbles without watering it down, and fresh berries boost the flavor right back up.

• Strawberry Cheesecake Pudding Shots Recipe
  Is it really a party without a round of Jello shots? Take them to the next level with strawberry vodka and a layer of cheesecake pudding on top!

Strawberry Dessert Recipes

Here’s where the fun really begins! Cakes, pies, cheesecakes, cookies… there’s no shortage of treats that would look stunning in a bakery case. But it’s just as simple to craft them at home and add a personal touch yourself.

• Strawberry Shortcake Cake Recipe
  A lighter take on the classic, featuring fresh strawberries and fluffy whipped cream sandwiched between two layers of vanilla shortcake, topped with even more berries. A true showstopper!

• Strawberry Swirl Cheesecake
  Creamy, luscious, and extra sweet, this baked cheesecake is perfect for holidays, celebrations, and special occasions. And anyone can nail it…even beginner bakers.

• Easy Fresh Strawberry Pie Recipe (No Jello)
  Flaky crust and a thick, homemade fruit filling are always a winning combo. Make the most of summer strawberries with this easy pie recipe, and don’t forget the whipped cream on top.

• Strawberry Twinkie Cake Recipe
  Nestle fluffy Twinkies into strawberry cake batter before baking for a fun surprise! Fresh berry frosting ties it all together, bringing nostalgia to something new.

• Strawberry Dump Cake (5 Ingredient Recipe)
  One of the easiest strawberry dessert recipes, especially when you don’t want to overthink it. Spread pie filling in a pan, sprinkle cake mix on top, and drizzle with butter before baking.

• Copycat Olive Garden Cheesecake (with Strawberry Topping)
  Made with a shortbread crust and ricotta-cream cheese filling, this Sicilian-style cheesecake is lighter than others, so you can add plenty of strawberry topping without making it too sweet.

• Southern-Style Strawberry Shortcake
  Juicy, sweet berries and the fluffiest vanilla bean whipped cream nestled between tender, buttermilk biscuits… doesn’t get more classic than that!

• Strawberry Cake Mix Cookies with White Chocolate Chips
  These perfectly pink cookies are soft, chewy, and full of strawberries-and-creme flavor. Get a batch in the oven in minutes, thanks to a simple, box mix shortcut.

• Brownie Cupcakes Recipe with Strawberry Frosting
  Top each fudgy, brownie cupcake with a thick swirl of strawberry frosting, then nestle a chocolate-covered strawberry in the center. Talk about decadence!!

• Strawberry Bread (Ice Cream Bread Recipe)
  Whip up a quick treat with ice cream, flour, and fresh strawberries. It bakes into a moist and tender loaf that’s just as delicious plain as it is with a glaze or icing.

Individual & Single-Serve Treats

These fresh strawberry recipes are perfect for parties and potlucks, when you don’t want the hassle of slicing and serving. They’re the perfect mix-and-mingle bites that are still just as stunning at a place setting.

• Strawberry Cheesecake Bars Recipe
  Take layers of graham cracker crust, cheesecake filling, and berry topping to the next level with a spiced oatmeal crumble. Layer, bake, and slice!

• Fresh Summer Strawberry Trifle
  All the flavor of a fresh strawberry pie, but without the hassle. Layer fresh berries and homemade strawberry syrup with whipped cream and pie crust pieces made from refrigerated dough.

• Strawberry Pretzel Salad Cups
  One of the best strawberry recipes for parties, combining salty pretzel crumbs with fluffy cheesecake filling and sweet berries. Assemble a whole tray of dessert cups in just 20 minutes!

• Strawberry Cheesecake Trifle
  Layer angel food cake and juicy berries into jars with a simple vanilla cheesecake filling. This one comes together quickly with a handful of ingredients and is perfect for sharing.

• Strawberry Shortcake Tiramisu
  Combine two classic desserts into one over-the-top masterpiece. Instead of coffee, dip ladyfingers in orange juice and layer with custard cream and berries.

• Strawberry No-Bake Cheesecake In A Jar
  The perfect make-ahead treat at the end of a long day. Layer crushed shortbread cookies into jars with cheesecake filling, fresh berries, and whipped cream before chilling.

No Bake Recipes with Strawberries

When I need a make-ahead dessert that will still wow, no bake recipes always deliver. It doesn’t hurt that summer is the last time I want to turn on my oven, either!

• Strawberry Icebox Cake
  Another vintage favorite, nestling berries and graham crackers between layers of fluffy whipped cream frosting. It sets as it freezes, so it’s perfect for make-ahead.

• No-Bake Strawberry Cheesecake
  Simple, sweet, satisfying. Whole berries are covered in a Jello glaze, contrasting the tangy cheesecake layer.

• Strawberry Lemonade Cheesecake Salad
  This one is so light and refreshing, and the citrus really sings. All the flavor of a strawberry lemon cheesecake without all the effort.

• Easy Strawberry Popcorn Ball Recipe (Using Jello)
  A colorful treat that’s fun to eat! Combine melted marshmallows with strawberry Jello powder, then mix it with popcorn and sprinkles. Perfect for movie night!

• Strawberry Banana Cheesecake Salad
  Who knew a few ingredients could transform a classic flavor duo into an incredible dessert fruit salad?? Sometimes I even sneak some for breakfast.

• Hawaiian Cheesecake Salad
  Instead of the same old fruit platter, try dessert recipes using strawberries and tropical fruit. Add a creamy cheesecake pudding and watch it disappear!

• Strawberry Cheesecake Salad with Pretzels
  An even creamier take on fluff salad, with crunchy pretzels, fresh berries, and plenty of cheesecake flavor.

Ice Cream and Popsicles

Our favorite way to beat the heat is with something sweet from the freezer. Make a batch of these Frozen Strawberry Dog Treats, and your fur babies can join in on the fun!

• Strawberry Cheesecake Ice Cream (No Churn)
  Make the most luscious cheesecake ice cream, swirled with fresh strawberry sauce and crunchy bits of graham cracker… all without a fancy machine!

• Sublime Strawberry Popsicles
  The easiest of fresh strawberry recipes… just blend, pour, and freeze. The strawberry flavor is so intense, no one ever believes they’re homemade.

• 2 Ingredient Strawberry Ice Cream Recipe
  Enjoy creamy, no churn ice cream speckled with real berries, made with just 2 ingredients. 

• Scrumptious Strawberry Banana Popsicle Recipe
  It’s easy to make real fruit popsicles at home, and a little yogurt gives the creamiest texture!

• Strawberry Shortcake Ice Cream (No-Churn Recipe)
  Rich and creamy, with bits of real cake, Golden Oreos, and fresh berries in every bite.

• Strawberry Kiwi Vitamin C Ice Pops
  One of my favorite strawberry recipes for summer colds, delivering a hefty dose of vitamin C and soothing sore throats in the process!

• 2-Ingredient Strawberry Banana Ice Cream
  This one’s all fruit and naturally dairy-free. Easy to make and just fine when the kids want ice cream for breakfast.
• Strawberry Lime Yogurt Popsicles
  A fantastic flavor combo that’s tart and sweet. Yogurt makes it creamy and adds a little protein too!

Enjoy!

With love, from our simple kitchen to yours.

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Originally published May 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 Strawberry Recipes appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE STRAWBERRY SHORT CAKE ICE CREAM

• No ice cream maker… no problem
  
• Creamy base with real strawberry shortcake vibes
  
• Layers of soft, crunchy, and fruity in every scoop
  
• Comes together in minutes, then the freezer does the work
  
• Feels special without being complicated

Strawberry Shortcake Ice Cream

This is one of those desserts that looks like you fussed… but you absolutely did not. I love that.

You stir, fold, swirl, and walk away. That’s it.

The pound cake stays soft, the cookies keep a little crunch, and those strawberry ribbons? That’s where things get interesting.

Don’t overmix that part. Let it be a little messy. It’s supposed to look swirled, not stirred into oblivion.

Pull this homemade strawberry shortcake ice cream out after dinner and just watch… people suddenly have room for dessert.

INGREDIENT NOTES

• Heavy Cream + Sweetened Condensed Milk: This is your no-churn magic. It freezes creamy without needing an ice cream machine.
  
• Pound Cake: Soft is key. Dry cake turns a little tough in the freezer, and we’re not doing that.
  
• Golden Oreo Cookies: These add that classic strawberry shortcake crunch and a little vanilla sweetness.
  
• Fresh Strawberries: Chop them small so you get juicy bits in every bite.
  
• Strawberry Syrup: This creates those pretty ribbons and boosts the berry flavor without watering things down.

VARIATIONS

Chocolate Twist: Add white chocolate chips or a drizzle of melted chocolate between layers.

Berry Mix: Replace some of the strawberries with raspberries or blueberries.

Lemon Shortcake: Add a little lemon zest for a bright, citrusy version.

Graham Crunch: Use crushed graham crackers instead of Oreos for a more classic shortcake feel.

Strawberry Sauce Swap: Use homemade strawberry sauce instead of bottled syrup for a fresher flavor.

Lighter Version: Whip the heavy cream first, then fold in the sweetened condensed milk. The texture will be softer.

Extra Cake: Add more pound cake squares if you want strawberry shortcake ice cream that’s extra loaded and dessert-like.

SERVING SUGGESTIONS

• Top with freshly whipped cream and extra fresh strawberries.
  
• Add a drizzle of strawberry syrup or chocolate sauce.
  
• Scoop strawberry short cake ice cream into cones if you want full ice cream shop energy.
  
• Pair with our Classic Strawberry Shortcake Recipe for a full strawberry dessert spread.

STRAWBERRY SHORTCAKE ICE CREAM RECIPE FAQ

I’ve made a lot of no-churn ice creams over the years, and the biggest mistake people make is overmixing once the good stuff goes in.

You want layers. You want pockets of flavor. That swirl of strawberry syrup isn’t just for looks… it keeps bites from all tasting the same.

And when you’re adding cake, it’s all about texture. Too dry, and it turns chewy in a bad way. Soft cake absorbs just enough of that creamy base to turn into something really special.

This strawberry shortcake ice cream recipe isn’t tricky or difficult to make. It just requires care and attention.

TOOLS NEEDED

• Large Mixing Bowl or Loaf Pan: You can mix and freeze in the same dish to keep things simple.
  
• Spatula or Spoon: For folding everything together gently.
  
• Measuring Cups: Helpful for keeping the ratios right.
  
• Plastic Wrap or Lid: To cover homemade strawberry shortcake ice cream tightly and prevent ice crystals.
  
• Freezer Space: Make sure you’ve got a flat spot ready!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

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

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Cheesecake Ice Cream Recipe (No Machine Needed)

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Print

Strawberry Shortcake Ice Cream (No-Churn Recipe)

No churn Strawberry Shortcake Ice Cream is rich and creamy, with cake and berries in every bite. Prepped in 10 minutes with 6 ingredients!

Course Dessert

Cuisine American

Method Freezer

Prep Time 8 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 8 minutes minutes

Servings 6 – 8

Calories 631cal

Author Donna Elick

Equipment

• loaf pan – Be sure to use a metal loaf pan – Cold glass breaks easily, and metal will chill the ice cream faster.
• heat-resistant silicone spatula – Because it's heat resistant, I use this spatula for cooking too.
• ice cream scoop – I have several scoops in my kitchen, but this one is my favorite!

Ingredients

• 2 cups heavy cream
• 14 ounces sweetened condensed milk
• 6 ounces pound cake, cut into 1 inch cubes (about ¾ cup)
• 5 Golden Oreo cookies, crumbled
• 1 cup fresh strawberries, chopped (about 6 ounces)
• 2 tablespoons strawberry syrup

Instructions

• MIX BASE: In a large freezer-safe bowl or 2-pound loaf pan, stir together 2 cups heavy cream and 14 ounces sweetened condensed milk until smooth and fully combined.
• ADD MIX-INS: Gently stir in 6 ounces pound cake, cut into 1 inch cubes and 5 Golden Oreo cookies, crumbled.
• ADD STRAWBERRIES: Scatter 1 cup fresh strawberries, chopped over the mixture and fold gently so they are evenly distributed without clumping.
• SWIRL SYRUP: Drizzle 2 tablespoons strawberry syrup over the mixture, adding a little at a time in different spots. Gently swirl with a spoon to create ribbons without fully mixing.
• FREEZE: Cover tightly with a lid, plastic wrap, or foil. Freeze for at least 4 hours, or until the ice cream is firm.
• SERVE: Scoop and serve straight from the freezer.

Notes

Make-Ahead: This ice cream can be made up to 1 week ahead and stored in the freezer.

Storage: Store in a tightly covered freezer-safe container for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Use soft pound cake so it stays tender in the freezer and gives that classic strawberry shortcake texture.

Nutrition

Serving: 2scoops | Calories: 631cal | Carbohydrates: 67g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 321mg | Sugar: 56g | Fiber: 1g | Calcium: 268mg | Iron: 1mg

First published May 2022, updated and republished May 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 allows us to keep creating new recipes.

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

Fruit Salad Recipes

I know I’ve collected quite a few recipes for fruit salad over the years. Turns out, that number has grown to well over 30. So maybe a few more than I thought.

Some are simple, combining fresh fruit with a light dressing to enhance the natural flavors. Others… well, you know how I love my cheesecake salads!!

There are also a few easy salad recipes with fruit and a homemade dressing, perfect for a quick lunch or a light dinner. Or if you just want something a little more special than the bagged mixes from the store.

Fruit salad is such a simple way to bring the rainbow to your table, make the most of what’s in season, and deliver stunning results with a few minutes of prep.

SIMPLE AND SWEET

Here’s where fruit really has a chance to shine! All that natural sweetness, made bolder with a simple dressing to tie it all together.

These easy fruit salad recipes get even better with a little time in the fridge, so they’re perfect for parties or having a BBQ side ready to go.

Orange Honey Rainbow Fruit Salad Recipe
All the best flavors, tied together with a sweet and tart citrus honey dressing. It’s a party for your senses and the perfect addition to a spring or summer table.

Summer Fruit Salad with Vanilla Dressing
This one always disappears first at potlucks! A sweet vanilla cinnamon dressing clings to every bite and the bowl is bursting with a literal rainbow of colors.

Best Ever Tropical Fruit Salad
Kiwi, pineapple, mango, mandarin oranges, and strawberries are drenched in a citrus poppyseed dressing, bringing a taste of vacation right to your kitchen.

Summer Berry Fruit Salad Recipe with Easy Dressing
I like to eat this one with cinnamon chips like a fruit salsa. It’s packed with berry flavor and gets juicier the longer it sits.

Mojito Fruit Salad
One of the best fruit salad recipes for cookouts and BBQs! The dressing pulls from a mojito cocktail, combining lime, mint, and honey to balance all that sweetness.

Summer Peach Salad with Honey Lime Dressing
This one’s a little more special, with sweet peaches and tart pomegranate arils stealing the show. The colors are incredibly vibrant, and it only takes about 10 minutes to put together.

Cantaloupe Fruit Bowl
Doesn’t get much easier than this! Scoop out the fruit with a melon baller, toss with grapes, banana slices, and lemon, then serve it in the hollowed-out rind.

VINTAGE RECIPES FOR FRUIT SALAD

Remember those dishes that always turned up at holidays and family celebrations? The ones that were kept tucked away in the family recipe book.

Turns out, the secret all along was cream cheese or Cool Whip. Sometimes both!

Pistachio Fluff Watergate Salad Recipe
Green fluff is one of my favorites, and it’s so easy to make. Crushed pineapple and marshmallows add texture, pecans add crunch, and pistachio pudding mix soaks up all the juice.

Snickers Apple Salad
Red and green apples, candy bar pieces, whipped cream, and plenty of caramel. It’s a Midwestern staple, and one of those easy fruit salad recipes that doubles as dessert!

Best Creamy Grape Salad
Sweet and creamy with plenty of crunch. Kick snacktime up a notch by swapping plain yogurt with a tangy cream cheese dressing.

Gigi’s Famous Apple Salad
Crisp apples and grapes meet soft bananas and marshmallows, tossed with Cool Whip for sweetness and fluffy goodness.

Strawberry Pineapple Ambrosia Salad
This vintage favorite is made even better by combining canned fruit with fresh slices. Cool, creamy, and super refreshing on a hot day.

Millionaire Cheesecake Salad
Watergate meets ambrosia in the best possible way! Sweet, tart, creamy, crunchy… it’s all there in one delicious bite.

CHEESECAKE SALADS

Listen. I know these are probably considered dessert. But most of it’s fruit, so I’m counting them as fruit salad recipes!

It’s such an easy way to transform a casual snack into something impressive and decadent.

Summer Berry Cheesecake Salad (5-Ingredient Recipe)
Fresh raspberries, blueberries, and strawberries are coated in a sweet and tangy cream cheese mixture. This one’s ready in minutes!

Hawaiian Cheesecake Salad
Tropical sweetness meets creamy, tangy cheesecake filling. Strawberries, pineapple, mandarins, kiwi, mango… the gang’s all here.

Strawberry Cheesecake Salad with Pretzels
Mix up a fluffy concoction with pudding and Jello mixes, then toss in fresh berries and candied pretzel pieces for crunch.

Lemon Berry Cheesecake Salad
One of the best fruit salad recipes for a decadent brunch. It’s ready in 10 minutes, can be chilled ahead of time, and the lemon cheesecake filling makes the whole thing bright.

Strawberry Banana Cheesecake Salad
Cheesecake pudding mix is the best way to amp up the flavor, transforming a simple bowl of fruit into a sweet delight.

Red White and Blue Cheesecake Salad
A must for any American holiday, delivering strawberry, banana, and blueberry flavor with pops of color to rival the fireworks.

Strawberry Lemonade Cheesecake Salad
This dreamy fruit salad tastes like strawberry lemon cheesecake meets a tart glass of pink lemonade. Ready to serve in just 15 minutes.

Double Dessert Flavor

Here’s where we pull out all the stops, using a fruit base to deliver all the flavor of favorite desserts without all the extra effort!

Banana Pudding Cheesecake Salad
All that classic dessert flavor without the time spent layering. Toss banana slices, vanilla wafer cookies, and marshmallows with a thick and creamy vanilla cheesecake filling.

Orange Dreamsicle Salad
This one tastes just like those ice cream bars we slurped down all summer. Light enough for a potluck side but sweet enough for dessert.

Pineapple Upside Down Cheesecake Salad
Who wants to bake when it’s hot outside?? Enjoy all the caramely, sticky-sweet goodness of this classic cake, no careful flipping necessary!

Banana Split Cheesecake Salad
Ice cream shop flavor meets tangy cheesecake sweetness. There’s still plenty of chocolate drizzle, but you won’t have to worry about this one melting too quickly.

Piña Colada Cheesecake Salad
Add buttery coconut rum flavor to cheesecake filling for a tropical twist. One of the easiest fruit salad recipes, and it feeds a crowd!

Cherry Pie Cheesecake Salad Recipe
This one combines two classic dessert flavors into one sweet treat! The texture is so light and fluffy, with bits of real fruit and crispy graham crackers in every bite.

Peach Cobbler Cheesecake Fruit Salad
Sweet, fresh peaches, crisp cobbler bits, and the silkiest coating… what’s not to love? Make extra of that topping because you’ll want it on yogurt and ice cream too!

EASY SALAD RECIPES WITH FRUIT

There’s just something about a crisp salad that rounds out a meal, and fruit is a great way to add a seasonal touch and mix things up.

Homemade dressings take it a step further, allowing you to really complement the flavors you’re already working with.

Cucumber Watermelon Salad Recipe with Feta
This one’s the best side for summer. Light, refreshing, perfectly balanced, and easy to throw together in a few minutes.

Arugula Salad with Lemon Vinaigrette
Bright and peppery with juicy strawberries, creamy avocado, and tangy feta. Pine nuts add crunch and the homemade citrus dressing ties it all together.

Best Spinach Strawberry Salad (Homemade Dressing)
One of my go-tos for adding a healthy dose of fruits and vegetables to the table. It’s got a little bit of everything, and you can slice up chicken or steak to make it a meal.

Grilled Peach Salad with Arugula
Peaches aren’t just for sweet dishes! Toss a couple on the grill with your mains, then slice them up and toss with greens, tomatoes, feta, and toasted walnuts.

Harvest Fall Salad with Honey Vinaigrette
Who says fruit salad recipes are for summer only? Toss apple slices and tender sweet potato over crisp greens with dried cranberries, feta, and a red wine dressing for balance.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published May 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 Fruit Salad Recipes appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BANANA ICE CREAM WITH FROZEN BANANAS

• Just one ingredient… that’s it
  
• Naturally sweet and creamy
  
• Ready in minutes if bananas are frozen
  
• Easy base for tons of flavor variations
  
• Feels like dessert, but couldn’t be simpler

Nice Cream

Back in 2013, when Sassy was 3, we went on a full banana ice cream streak. It started with this. Just bananas. That’s it.

I remember the first time it came together… you’re blending and thinking, “there’s no way this is going to work,” and then suddenly it flips.

Smooth. Creamy. Looks like soft serve. And you just stand there for a second like… okay, wait a minute.

From there, we made every version you can think of. Chocolate, peanut butter, all of it.

But this one ingredient ice cream? This is the one that started the whole thing.

INGREDIENT NOTES

• Bananas: The riper, the better. Lots of brown spots means more natural sweetness. Slice and freeze in a single layer to keep them from clumping and make blending easier.
  
• Optional Toppings and Mix-Ins: This is where you can have fun. Keep it simple or load it up!

VARIATIONS

Chocolate Nice Cream: Add cocoa powder or chocolate syrup.

Peanut Butter Swirl: Blend in or swirl through after.

Cinnamon Banana: Include a pinch of cinnamon for warmth.

Berry Burst: Add a handful of frozen strawberries or raspberries.

Chocolate Chip: Stir in chocolate chips after blending.

Nutty Version: Add peanuts, walnuts, or pecans after blending and pulse until combined.

Flavor Extracts: Include ½ teaspoon of pure extract for a flavor twist. Vanilla, maple, or rum are great options.

SERVING SUGGESTIONS

• Enjoy immediately for soft-serve texture.
  
• Drizzle with hot fudge or caramel sauce for a classic dessert.
  
• Top with sprinkles, chopped candy, or cookie dough bites.
  
• Pair with peanut butter cookies or use them to make an ice cream cookie sandwich.
  
• Add this one ingredient ice cream to a dessert board with fruit and toppings.
  
• Scoop into cones for a true ice cream feel.

NICE CREAM RECIPE FAQ

The first time you make banana ice cream with frozen bananas, it feels a little questionable.

It goes from frozen chunks… to crumbly… to something that almost looks like it’s not going to come together. And then suddenly it does.

That’s the moment people stop too soon, and that’s why it doesn’t turn out right. You have to let it run.

Once it hits that smooth stage, you’ll see it. It loosens, turns glossy, and suddenly looks like actual ice cream. That’s when you stop.

After making this nice cream recipe as many times as we did back then, you start to recognize that shift without even thinking about it.

TOOLS NEEDED

• Food Processor or High-Powered Blender: This is key for getting that smooth texture.
  
• Spatula: For scraping down the sides as the nice cream blends.
  
• Freezer-Safe Container: If you want to firm it up later.
  
• Baking Sheet: For freezing banana slices evenly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

2-Ingredient Strawberry Banana Ice Cream Recipe + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

3 Ingredient Chocolate Peanut Butter Ice Cream

Print

Nice Cream (One-Ingredient)

Make Nice Cream with frozen bananas… and that's it! Soft serve texture like real ice cream, plus plenty of topping and flavor options.

Course Dessert

Cuisine American

Method Blender, Freezer

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 158cal

Author Donna Elick

Ingredients

• 6 ripe bananas, peeled, sliced, and frozen ( about 6 cups)

Optional Toppings

• Sprinkles
• Chopped nuts
• Caramel sauce
• Peanut butter
• Chocolate syrup
• Chocolate chips
• Ground cinnamon

Instructions

• BLEND BANANAS: Add 6 ripe bananas, peeled, sliced, and frozen ( to a food processor or high-powered blender. Blend on high, stopping to scrape down the sides as needed.
• PROCESS UNTIL CREAMY: Continue blending for 2 to 3 minutes. The bananas will go from crumbly to smooth and creamy. Stop when the mixture looks like soft-serve ice cream.
• SERVE OR FREEZE: Serve immediately for a soft-serve texture, or transfer to a freezer-safe container and freeze for 1 to 2 hours for a firmer scoopable texture.
• SERVE LATER: If frozen longer, let the nice cream sit at room temperature for about 10 minutes before scooping.
• ADD TOPPINGS: Serve with your favorite toppings.

Video

Notes

Make-Ahead: Freeze sliced bananas up to 1 month in advance so they are ready to blend anytime.

Storage: Store prepared nice cream in a freezer-safe container for up to 1 week.

Reheating: Not applicable. Let sit at room temperature to soften before serving.

Freezing Tip: Freeze banana slices in a single layer on a baking sheet before transferring to a bag. This prevents clumping and makes blending easier.

Ingredient Tip: The riper the bananas, the sweeter and more flavorful your nice cream will be.

Nutrition

Serving: 1 | Calories: 158cal | Carbohydrates: 40g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Sugar: 22g | Fiber: 5g | Calcium: 9mg | Iron: 1mg

Originally published May 2021, updated and republished May 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 Nice Cream (One-Ingredient) + Video appeared first on The Slow Roasted Italian.

Summer Desserts

Creamy shakes. Fruity popsicles. No bake cakes and pies paired with no churn ice cream.

There are summer dessert recipes for the air fryer or microwave when you need something quick for yourself, plus plenty of big batch options to share at potlucks and cookouts.

We even have make-ahead desserts and treats that are ready in minutes. There truly is something for everyone here, from simple and sweet to ultra-indulgent.

There are a whopping FIFTY summer dessert ideas to choose from, each one just as delicious as the last. Give a few new ones a try or work your way through them all.

I mean, what better way to enjoy summer vacation, amirite??

EASY SUMMER DESSERTS

These ones are all about satisfying a sudden sweet tooth. Minimal ingredients that deliver big on flavor… and ready to enjoy in no time at all.

• Campfire S’mores Cones
  We have more s’mores recipes than we know what to do with, but this one might be my favorite! Easy enough to make on the grill or in the fire pit at home, and an absolute winner for camping.

• Orange Creamsicle Milkshake Recipe
  Pure nostalgia in a glass. Ours is made with real citrus juice and layered with fresh whipped cream.

• Funfetti Sugar Cookie Dough Dip
  Eggless cookie dough is safe to eat, and even better with sweet dippers. Pop it in the fridge until it’s time to dig in!

• Dole Whip Recipe
  Creamy pineapple soft serve whipped into a cloud-like texture. Just like the ones at Disney’s Magic Kingdom!

• Strawberry Pretzel Salad Cups
  A salty-sweet summertime treat with layers of fresh berries, sandy pretzel crumbs, smooth cheesecake filling, and whipped cream.

• Homemade Choco Taco Recipe
  Chocolate-dipped Stroopwafels stuffed with ice cream and covered in sprinkles. Who needs the ice cream truck with these at home?

• Dreamy Creamy Strawberry Milkshake Recipe
  Speckles of fresh strawberries and swirls of fluffy whipped cream transform an ordinary milkshake into a heavenly sip.

• Golden Oreo Mug Cake
  5 ingredients + a microwave and boom… dessert is ready. Sweet sugary bites in just the right size for one.

• Wendy’s Chocolate Frosty Copycat Recipe
  Make a thick and creamy chocolate shake that rivals the fast food favorite. Only 3 ingredients!

ICE CREAM & POPSICLES

A summertime staple to beat the heat! Sassy and I have been coming up with new popsicle ideas since she was a toddler, and there’s always a batch of no churn ice cream waiting in the freezer.

• Banana Split Ice Cream Popsicles
  Vanilla ice cream speckled with banana, strawberry, and cherry bits, coated in magic shells and rolled in peanuts.

• Homeade No Churn Blueberry Ice Cream Recipe
  A handful of ingredients and no machine needed! Each bite is bursting with fresh berry flavor.

• Virgin Piña Colada Ice Pops
  Fresh pineapple meets coconut creaminess for a tropical treat that’s cool and refreshing.

• Nice Cream (One-Ingredient)
  A silky, soft-serve treat made with frozen bananas is one of the easiest summer desserts. Make it special with toppings and mix-ins!

• Summery Orange Raspberry Ice Pops
  Bright citrus flavor and sweet-tart berries come together with a splash of amaretto (or almond extract). Sunshine in every bite!

• 2-Ingredient Strawberry Ice Cream Recipe
  Thick, creamy, and speckled with real berries. Easy to make, no machine needed.

• 3 Ingredient Chocolate Peanut Butter Ice Cream
  An easy upgrade to nice cream that’s naturally dairy-free but just as creamy as the real thing.

• Peaches and Cream Ice Pops
  Creamy custard base and loads of fresh peaches make for one heavenly treat.

NO BAKE SUMMER DESSERT RECIPES

The last thing I want to do when it’s blazing outside is turn on my oven. No bake recipes keep the house cool (or at least cooler) and honestly… they make some of the best summer desserts!

• Strawberry Icebox Cake
  Layers of fluffy, whipped cream frosting, graham crackers, and fresh summer berries make for an indulgent treat that isn’t too heavy.

• Oreo Ice Cream Sandwich Cake
  Cookies, ice cream, and chocolate… oh my! With all those stunning layers, you wouldn’t believe this one’s only 3 ingredients.

• Hawaiian Cheesecake Salad
  Strawberries, pineapple, mandarin oranges, kiwi, mango, and bananas. It’s all here, coated in a smooth vanilla cheesecake filling.

• No Bake Chocolate Peanut Butter Bars
  Creamy peanut butter bites topped with rich chocolate ganache and assembled in 10 minutes.

• Raspberry Swirl Cheesecake
  This one’s the perfect balance of tart and sweet, rich and refreshing. The hardest part is waiting for it to chill.

• No-Bake Chocolate Icebox Pie
  Chocolate cookie crust topped with chocolate filling and a homemade chocolate ganache. A chocolate lover’s dream!

• Summer Berry Cheesecake Salad
  One of the easiest summer dessert ideas for fresh berries. Whip up a creamy cheesecake filling and toss to combine.

• Reese’s Peanut Butter Pie
  Homemade whipped cream and a creamy peanut butter filling, layered between an Oreo cookie crust and a generous amount of Reese’s cups, peanuts, and chocolate drizzle.

• No-Bake Cookie Dough Ice Cream Cake
  Sandwich chocolate ice cream between two thick layers of edible cookie dough, then top that with even more cookie dough, whipped cream, and ganache.

AIR FRYER SUMMER DESSERT IDEAS

These give you all the benefits of the oven without heating up the house or waiting for the oven to come to temperature. Say hello to sweet treat results in minutes!

• Giant Caramel Pecan Cookie
  This air fryer pizookie has pockets of chewy caramel bits and crunchy pecan pieces, topped with a generous drizzle of caramel.

• How to Make Air Fryer S’mores
  Bring the campfire favorite indoors, no open flames or skewers needed. Assemble, cook, and eat within minutes.

• Air Fryer Cherry Hand Pies
  Flaky pie dough meets juicy cherry filling. With just 3 ingredients and a simple glaze, this one screams easy summer desserts!

• Easy Peach Crisp Recipe
  Made with fresh or canned peaches and a sweet crumb topping. Perfect with a scoop of vanilla ice cream.

• Chewy Air Fryer Chocolate Chip Cookies
  Make a whole batch, or keep the dough chilled and air fry one or two cookies at a time.

• Easy Apple Hand Pies (Air Fryer Recipe)
  Just as delicious as a classic pie, but ready in a fraction of the time. Homemade filling spiced to perfection and tucked into flaky pie dough.

• Air Fryer Churros Recipe
  Just as airy and crisp as the traditional version, without needing thermometers or a big pot of oil

CAKES, COBBLERS, AND PIES

Sometimes you just can’t help it… you gotta bake! Summer desserts are all about classic flavors that everyone loves, and that usually means fruit or chocolate.

• Pig Pickin Cake
  One of the best summer dessert recipes after a heavy meal. It’s bright, fruity, and ridiculously refreshing with the fluffiest texture.

• Easy Chocolate Fudge Cake Recipe
  Classic Texas sheet cake always steals the show. Extra gooey with rich chocolate flavor and fudgy homemade icing.

• Key Lime Pie (Costco Copycat)
  Zingy citrus, buttery graham crust, and a filling so smooth it practically hums. This one’s even better than the warehouse original.

• Cherry Dump Cake
  Sweet pie filling bubbles under a buttery layer of cake with crisp, caramelized edges. Only 3 ingredients!

• Southern Peach Cobbler
  Ultra cozy and sticky-sweet. Add a scoop of vanilla ice cream and transport yourself to a summer porch moment.

• Boozy Margarita Cupcakes with Tequila Lime Frosting
  Nothing beats a cold cocktail with summer desserts to match! Loaded with lime and tequila with ribbons of zest throughout.

• Easy Fresh Strawberry Pie
  Bursting with natural berry flavor and so easy to make from scratch! Delicious with ice cream or whipped cream on top.

• Cherry Limeade Pound Cake
  Super moist and tender but not too rich. This one’s got just the right balance of tart and sweet flavors.

• Ultimate S’mores Cake Recipe
  Gooey marshmallow, crunchy grahams, and silky chocolate baked into an extra moist poke cake.

• Red White and Blue Cake (Firecracker Cake)
  A must for the 4th of July! Super moist and fluffy with an explosion of flavor and color, but easy to make with box mix.

BEST SUMMER DESSERTS FOR POTLUCKS

No need to stress over paper plates or losing your serveware. Bar desserts are sliceable, portable, and serve at least a dozen per batch.

• Ooey Gooey Millionaire Brownies
  Pure decadence in every bite. Shortbread, brownies, dulce de leche, and a homemade chocolate ganache, all topped with chopped pecans, chocolate shavings, and sea salt.

• Strawberry Cheesecake Bars Recipe
  Creamy cheesecake and sweet berries are sandwiched between a buttery crust and oat topping. Perfect for slicing and sharing.

• The Best Lemon Bar Recipe
  Nothing says summer desserts like tart lemon filling over a buttery shortbread crust. Trust me, this recipe’s the best you’ll ever make!

• Salted Caramel Rice Krispie Treats
  Put a grown-up spin on the childhood favorite. These won’t take any longer to make, but the flavor difference is incredible.

• Dirt Pudding Cheesecake Bars Dessert Recipe
  Remember those dirt pudding cups with gummy worms? Combine them with cheesecake bars and you’ve got a winning potluck dessert.

• Snickerdoodle S’mores Bars
  Why choose when you can combine cinnamon-sugar cookie dough with gooey marshmallow and chocolate! These always disappear first.

• Sheet Pan Brownies Recipe
  Chewy edges? Check. Fudgy centers? Double check. And two dozen treats in every batch?? A true winner when it comes to easy summer desserts.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published July 2014, updated and republished May 2026

Disclosure: If you make a purchase through the affiliate link below, your price will remain the same, and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support, it helps us to keep creating new recipes.

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Spring Desserts

We spend most holidays with Chad’s family (mine is 2,000 miles away), and I’m usually in charge of desserts. 

So, to make your own holiday weekend a little less stressful, I put together this collection of my favorite spring dessert ideas. Over 20 to choose from… I’m practically a pro at this point!

These recipes are perfect for Easter, Spring Break, potlucks, get-togethers, and just about any excuse you can think of to make scrumptious spring treats.

And because each of these desserts are quick and easy to make, you’ll be in and out of the kitchen lickety split!

Round out your spring spread with one of our favorite Fruit Salad Recipes — fresh, easy, and always a hit at the table.

EASY SPRING DESSERT IDEAS

It seems that no matter the time of year, things are busy busy busy!! Let these spring dessert recipes give you a hand, delivering impressive treats with very little effort.

You can even let the kids help, giving you a springtime activity that pulls double duty!

Orange Creamsicle Milkshake

Tastes just like your favorite ice cream bar, and you can make it in 5 minutes with just 3 simple ingredients! Sweet, refreshing, and full of nostalgia, each batch makes enough for two servings.

Mint Chocolate Chip Cookie Dough Dip

A truly scrumptious and safe-to-eat treat, and one of the best spring desserts when you need something fast. Every bite teases your taste buds and pleases your sweet tooth, especially when you’ve got cookies and graham crackers as dippers.

Orange Honey Rainbow Fruit Salad

Vibrant colors and bright flavors are only made better with a simple orange honey dressing. It really brings the whole bowl to life! Perfect for a make-ahead treat and extra sweet with a dollop of whipped cream on top.

Dreamy Strawberries and Cream Milkshake

A sweet berry shake speckled with strawberry bits and swirled with whipped cream. It’s unlike any milkshake you have ever tasted and ridiculously simple to make. Only 3 ingredients!

Crema Pasticcera (Italian Pastry Cream)

This thick, homemade pastry cream is delicious in tarts, cream puffs, donuts, and more! It’s rich and decadent with a hint of vanilla, and so easy to make from scratch.

COOKIES & BARS

Sometimes you need a sweet treat that will serve a lot of people or make on-the-go snacking a little easier. Cookies and bar desserts are just the thing, and their small size still delivers on big flavor!

Best Lemon Bar Recipe

One of my go-to spring desserts. The citrus flavor is vibrant and bright, and the creamy texture pairs so well with the crisp, buttery crust. Even if you’ve made other lemon bar recipes, you’ll want to try mine next. It really is the best!

Soft Easter Sugar Cookies

These buttery cookies are decorated to look just like Peeps Bunnies… aren’t they just the cutest things you’ve ever seen?! They’re super delicious too, with a melt-in-your-mouth icing that dries hard for easy stacking. I always package some up for gifts and treat bags!

Lemon Brownies

Just as fudgy as the chocolate version, but with a mouthwatering tang you’ll crave again and again. Perfectly light and refreshing, the sweet lemon icing really puts these chewy bars over the top.

Old Fashioned Pinwheel Cookies

These are soft and chewy with a gorgeous pink swirl in the center and cheerful sprinkles around the edges. Easily one of the most colorful and cheerful spring desserts you can make!

Lemon Crinkle Cookies

Crisp on the outside and chewy on the inside with a sugary crackle effect on top. They’re so bright and citrusy… the perfect addition to any dessert spread. Plus, each batch makes about 5 dozen cookies!

NO BAKE SPRING DESSERT RECIPES

When the weather starts to warm up, the last thing I want to do is turn on my oven. And when the holidays are in full swing, I often don’t have the space anyway.

Try one of these easy no bake recipes for a scrumptious treat without the heat.

Strawberry Icebox Cake

Layer upon layer of graham crackers, vanilla whipped cream frosting, and luscious fresh strawberries. This one’s always a hit at potlucks, and all you really have to do is assemble and chill.

Peanut Butter Caramel Icebox Cake

A symphony of flavors and textures in every bite… sweet and salty, a little bit crunchy, soft and creamy, and a whole lot delicious. It’s a welcome break from fruity spring dessert recipes, especially if you’re more of a chocolate lover.

Easy Lemon Icebox Cake

Pure sunshine in every slice. This no bake dessert strikes the perfect balance between sweet and tangy, leaving you wanting more with each bite. Prep it in 25 minutes, then freeze until it’s time to serve!

Bunny Bait Popcork Snack Mix

A fun and festive addition to any spring celebration, and one of our family’s favorite Easter treats! It started as a snack for the kids, but the adults kept sneaking it by the handful. Popcorn, M&Ms, pretzels, and colorful candy melts… sweet, salty, and just the right amount of crunch.

CAKES FOR SPRING

Something about that first slice always brings out the ooohs and aahhhs. There’s plenty of fruit flavor to go around here, plus the cutest little mini cakes packed with chocolate flavor. Showstoppers for sure!

Raspberry Lemonade Bundt Cake

Moist lemon cake with ribbons of zest, dotted with tart raspberries and drenched in a lemon berry glaze. Easy to make and one of my favorite spring treats!

Best Ever Lemon Pound Cake

Super tender, extra moist and buttery, and bursting with bright citrus flavor. Dust with powdered sugar or add a simple icing… it’s up to you!

Mini Nutella Cakes

Make this easy 4-ingredient dessert in the microwave! Fluffy chocolate hazelnut cake, slightly gooey center, and sweet powdered sugar on top. It’s simple, impressive, and everyone gets their own individual serving.

Cherry Limeade Pound Cake

Moist and tender bundt cake speckled with cherries and ribbons of lime zest. Just when you thought you couldn’t get any more fruit flavor, the cherry lime glaze knocks your socks off!

Easy Peach Cobbler Dump Cake Recipe

Juicy, cinnamon-spiced peach slices topped with fluffy, buttery cake. Perfect with a scoop of vanilla ice cream, and easy to make in the crockpot too.

LAYERED SPRING TREATS

Texture + flavor = big interest. And when you can work in several of each? That’s a winning dessert. I’ll let you in on a little secret… each of these layered treats is a no-bake recipe too!

Chocolate Lasagna Recipe

A stunning layered dessert filled with a rich cream cheese filling, sweet chocolate pudding, fluffy whipped cream, and an Oreo cookie crust. Top with crushed cookies and chocolate shavings for a restaurant-worthy finish to your meal.

Strawberry Cheesecake Trifle

This one’s almost too cute to eat… almost! With layer upon layer of fresh strawberries, fluffy angel food cake, and creamy cheesecake filling, this is one of those spring dessert ideas you’ll make well into summer.

Cadbury Egg Easter Trifle

Crushed Oreo cookies, gooey marshmallow creme, vanilla pudding, and milk chocolate… what more could you want? And the best part is that it’s ready in 10 minutes with just 5 ingredients!

Triple Berry Parfaits

Layer fresh strawberries, blueberries, and raspberries with sweet berry yogurt and fluffy whipped topping. One of the best spring desserts when you’re craving something light or a sweet bite in the middle of the afternoon.

Enjoy!

With love, from our simple kitchen to yours.

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Originally published March 2013, 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. Thanks for your support, it helps us to keep creating new recipes.

The post Spring Desserts appeared first on The Slow Roasted Italian.

Chocolate Covered Bananas

Toddlers and sprinkles seem to go hand-in-hand. I mean, any food must taste a million times better when it’s covered in a rainbow!!

Once I discovered chocolate covered frozen bananas, I knew I could make Munchkin’s sprinkle dreams come true.

In fact, they made an appearance at her Elmo Birthday Party — and they were a huge hit!

I ended up cutting them into smaller bites because when you have an entire food TENT, guests will want to try a little bit of everything.

The secret to success is my homemade Magic Shell. The coating is crispy but not too thick, and so much easier to bite into than straight melted chocolate.

Once they’re dipped, you can coat chocolate covered bananas in just about anything you’d like! Munchkin always helps me, and we have such a blast together.

Try ice cream bread or my eggless funfetti cookie dough dip next for even more sprinkle fun!!

Ingredient Notes and Substitutions

• Bananas – Be very careful when choosing fruit for this chocolate covered frozen bananas recipe. Look for completely yellow peels (absolutely no green) with at most a few brown freckles.
  
  It’s important that the bananas are firm so they don’t fall apart when adding the popsicle stick, but you also want them to be fully ripe so they are sweet.
  
• Milk Chocolate Chips – Yes, bananas are sweet, but they tend to become less sweet when frozen. So you want to give them a little extra help!
  
  We’ve had great success with milk and white chocolate chips, though semi-sweet should work in a pinch. Dark chocolate is often too bitter for littles, so only use it if you know they’ll like it.
  
• Coconut Oil – Keeps the melted chocolate smooth and silky and helps it to harden faster. Use refined coconut oil for a neutral taste or unrefined for added coconut flavor.
  
  It’s fine if the oil is in its solid state — it will melt along with the chocolate chips!
  
• Sprinkles – Jimmies (the long skinny kind) are easiest to bite into when frozen without hurting your teeth, though nonpareils (the tiny round ones) are a close second.
  
  There are also tons of options throughout the year for flat designs, usually for different holidays — see what fun shapes you can find!

How to Make Frozen Chocolate Covered Bananas

• Prep the bananas.

Remove the peels and any stringy bits, then place all of the bananas on a cutting board. Slice them in half to make two evenly-sized segments — meaning banana halves, not long, skinny pieces.

Carefully push a popsicle stick through the cut side about halfway into the banana.

Try not to poke through the sides! If you do, that’s okay. Just pull back on the stick a little and try again.

Lay each banana popsicle on a baking sheet and freeze for at least 15 minutes up to a few hours.

• Dip in melted chocolate.

While the fruit is in the freezer, melt the chocolate chips and coconut oil together in the microwave.

Heat for 30 seconds at a time, stirring after each, until the chips are almost melted. Then, give it all a really good stir until the mixture is silky and smooth.

Pour the melted chocolate into a tall mason jar. A drinking glass or vase would work too — anything that’s a bit taller than the bananas.

There does need to be some room at the top, or the chocolate will spill over the sides when dipping.

Then, lower the banana pops one at a time into the chocolate!

• Coat them in your favorite toppings.

Spread the toppings onto a large plate, platter, or wide bowl. This makes it so much easier to coat the chocolate covered bananas quickly and evenly.

I usually roll with one hand, holding onto the stick, while using the other hand to push the toppings over the fruit. You can also slowly twirl the stick while sprinkling the toppings over the top.

As soon as they’re coated, place them back on the baking sheet and freeze until set.

Prep Ahead

• Freeze bananas with popsicle sticks
• Add toppings to plates or bowls

What You’ll Need for This Recipe

• Baking Sheets – If you’re making a big batch of frozen chocolate covered bananas (and have room in your freezer!), try using full-size jelly roll pans.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Popsicle Sticks – Look for ones labeled “food-grade” or “food-safe” — they’re treated differently than the kind you use for crafts.
• Mason Jar – I absolutely love these and use them for storing, prepping, drinking glasses, and especially canning.

Topping Ideas

Sky’s the limit when it comes to toppings, and each can add a new texture or flavor to your chocolate covered frozen bananas!

• Chopped Nuts: Try peanuts, macadamia nuts, almonds, pistachios, or hazelnuts
• Shredded Coconut: For a tropical flair! Use sweetened or unsweetened.
• Freeze-Dried Fruit: Crush dried raspberries or strawberries for a pop of color and tart flavor.
• Candy Bits: Chop up toffee, M&Ms, or candy canes.
• Mini Chocolate Chips: Double chocolate deliciousness!
• Crushed Cookies: Store-bought will be best. Try Oreos, Chips Ahoy, Sandies, Circus Animals…
• Breakfast Cereal: Crush up Fruity Pebbles, Trix, Cap’n Crunch, and more!
• Flakey Sea Salt: Adds an elegant touch and a salty contrast.
• Granola: I love my homemade recipe, but any will do! Chop any dried fruit into tiny pieces.

Storing Chocolate Covered Frozen Bananas

Once everything is set, transfer your treats to an airtight container. Add a piece of parchment or wax paper between layers so nothing sticks together.

Keep frozen chocolate covered bananas towards the back of the freezer and enjoy within 3 months.

Chocolate Covered Bananas FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Frozen Treat Recipes

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Frozen Chocolate Covered Bananas

Chocolate Covered Bananas are a fun and easy treat to make for parties or an afternoon snack! Make them at home with 3 simple ingredients.

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

Freeze 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 188cal

Author Donna Elick

Equipment

• mixing bowls

Ingredients

• 6 bananas
• 2 cups milk chocolate chips about 12 ounces
• 1/4 cup refined coconut oil
• Toppings of choice: sprinkles chopped nuts, shredded coconut, mini M&M’s, mini chocolate chips, or crushed candies

Instructions

• PREP BANANAS: Peel 6 bananas and cut each banana in half crosswise to create 12 pieces. Insert a popsicle stick halfway into the cut end of each banana half, being careful not to push through the side.
• FREEZE BANANAS: Place the banana halves on a parchment-lined baking sheet. Freeze for 15 minutes so the bananas firm up before dipping.
• MELT CHOCOLATE: In a microwave-safe bowl, combine 2 cups milk chocolate chips and 1/4 cup refined coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is almost fully melted. Stir until smooth.
• PREP TOPPINGS: Pour your chosen toppings into shallow bowls or plates so they are ready for dipping.
• DIP BANANAS: Holding the popsicle stick, dip each frozen banana into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off.
• ADD TOPPINGS: Immediately roll or sprinkle the chocolate-coated banana in your prepared toppings.
• FREEZE TO SET: Return the coated bananas to the baking sheet and freeze for about 30 minutes, or until the chocolate is firm.
• SERVE: Enjoy immediately or keep frozen until ready to serve.

Notes

Make-Ahead: These can be made up to 2 days in advance and stored in the freezer until ready to serve.

Storage: Store frozen bananas in an airtight container or freezer bag for up to 2 weeks.

Reheating: Not applicable. Serve frozen.

Freezing: Keep the bananas frozen until serving so the chocolate stays firm and the bananas hold their shape.

Ingredient Tip: Refined coconut oil melts smoothly and does not add coconut flavor. Use unrefined coconut oil if you prefer a light coconut taste.

Nutrition

Serving: 1 | Calories: 188cal | Carbohydrates: 26g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 8mg | Sugar: 18g | Fiber: 2g | Calcium: 3mg | Iron: 1mg

Originally published August 2013, 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 Frozen Chocolate Covered Bananas appeared first on The Slow Roasted Italian.

Belt Busting Cowboy Burger

Reds Restaurant, the Cowboy Club, and our stay at the luxurious Sedona Rouge Hotel and Spa in Sedona, Arizona completely inspired my need to create my very own belt busting cowboy burger recipe. 

But what is a cowboy burger… and why is it called that? Well, it’s basically a hefty cheeseburger with everything a hungry cowboy could want at the end of a long day piled on top.

Loaded with cheese, bacon, onion rings, and plenty of smoky flavor, it has to be one of the best burgers I’ve ever eaten!!

Seriously, the only thing that topped it was their Corn Flake Crusted French Toast — which also got the copycat recipe treatment.

Try my Quick Draw Cowboy Chili next, an easy 30-minute recipe that will stick to your ribs and keep you feeling full long into the night.

And if you’ve got a potluck coming up, you’re sure to wow everyone with a hearty cowboy pasta salad!

Ingredient Notes and Substitutions

• Ground Sirloin – Instead of the usual ground beef, opt for ground sirloin to infuse your cowboy burger with as much beefy flavor as possible.
  
  Keep in mind that ground sirloin is much leaner than ground beef, so it’ll dry out if you overcook the patties.
  
• Worcestershire & A-1 Sauce – These enhance the natural flavor of the meat and add tons of savory flavor. They also add a little more moisture to the beef patties.
  
  Swap the Worcestershire with soy sauce if you don’t have any on hand and use a different steak sauce if you’re not a fan of A-1. Or, replace the steak sauce with more Worcestershire.
  
• Seasonings – Here’s where you’ll start to build that smoky flavor! Ground chile de arbol, smoked paprika, ground cumin, and black pepper all bring the heat and play off the flavors in the barbecue sauce.
  
  If you can’t find chile de arbol, substitute cayenne pepper to taste.
  
• Onion Rings – Use your favorite! I love cooking mine in the air fryer so they get extra crispy on the outside.
  
• Barbecue Sauce – Either store-bought or homemade will work for this cowboy burger recipe. I’m partial to my signature sauce or this Jack Daniel’s version for an extra kick!
  
• Cheddar Cheese – With a lot of intense flavors to go around, stick with mild cheddar, Monterey Jack, or Colby Jack slices for balance.
  
• Bacon – Thick-cut strips are the way to go so they don’t get lost in the shuffle. I like how they’re chewy and crispy at the same time, adding extra smoky flavor to the mix.
  
  For another layer of flavor, try brown sugar or maple candied bacon instead!
  
• Lettuce & Tomato – Burger classics that add crunch and acidity to each bite. Iceberg or Romaine lettuce are popular choices, though I think peppery arugula would be yummy too.
  
  For the tomatoes, choose something that isn’t too watery — Roma or beefsteak are my top choices.
  
• Hamburger Buns – Yet another way to make these cowboy burgers your own. Brioche, poppyseed, plain… just so long as the buns are big enough to support all of the incredible toppings!

Tips and Tricks to Make Perfect Cowboy Burgers

• Handle the ground beef gently.

I like to work the spices and sauces into the meat by hand. Everything tends to mix more evenly and with less effort than with a spoon or spatula.

Divide the mixture into 4 even portions, then gently shape into patties slightly larger than your buns. They’ll shrink up a bit when cooked to be just the right size.

Avoid overmixing or handling the beef any more than necessary. The more you work it, the tougher it will be.

• Make a small dent in the center of the patty.

This helps prevent the dreaded dome in the middle of your cowboy burger. You want an even surface so the toppings don’t slide off!

Once you shape the patties, press your thumb gently into the center. Don’t go too far — just enough that it’s noticeable.

• Only touch the patties when it’s time to flip.

Pressing down on the burgers won’t make them cook any faster. In fact, it will only cause all the yummy juices to squeeze out, leaving you with dry results!

Once they’re seared on both sides, transfer the patties to a clean plate to rest for a few minutes. This also ensures they’ll stay nice and juicy when you’re ready to eat.

Prep Ahead

• Cook bacon and onion rings
• Slice cheese
• Prep lettuce and tomato (if using)

What You’ll Need for This Recipe

• Outdoor or Countertop Grill
• Large Bowl – This one is my go-to! Plenty of space for mixing without worrying about overflow.
• Heat-Safe Spatula for transferring cowboy burger patties on and off the grill.

Serving Suggestions

What’s a cowboy meal without a helping of baked beans and cornbread? Of course, I usually end up making a side of fries during the week!

Pair it with a loaded pasta salad for the ultimate cowboy cookout duo!

A scoop of tangy coleslaw would lighten up this hefty onion ring burger, and it’s easy to make in large batches.

Then, there’s dessert! Gooey s’mores, peach cobbler, or a warm skillet cookie with ice cream are all reminiscent of cooking over an open flame. And it doesn’t get more cowboy than that!

Storing and Reheating an Onion Ring Burger

Ground sirloin patties can be stored in the refrigerator for 3-4 days, separate from the rest of the toppings.

While it’s possible to reheat leftover onion rings and bacon, they really are best when fresh. Make a new batch if you happen to have extra burgers for the crispiest results.

Cowboy Burger Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Amazing Burger Recipes

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👉 Snag your copy today and bring the heat to your summer table!

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Rodeo Cowboy Burger Recipe

This Cowboy Burger is piled high with crispy bacon, thick onion rings, melted cheese, and smoky BBQ sauce. A true gourmet burger recipe!

Course Main

Cuisine American

Method Grill

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 644cal

Author Donna Elick

Equipment

• grill

Ingredients

• 2 pounds lean ground beef about 80 to 85 percent lean
• 1 tablespoon Worcestershire sauce
• 1 tablespoon A-1 steak sauce
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon ground chile de arbol or cayenne pepper
• 1 teaspoon fresh ground black pepper
• 4 thick-cut bacon slices
• 8 frozen or prepared onion rings
• 4 slices mild cheddar cheese about 4 ounces
• 4 large hamburger buns
• 4 lettuce leaves
• 1 large tomato sliced
• 1 cup barbecue sauce

Instructions

• PREHEAT AND PREP: Preheat grill to high heat, about 450°F. Place a grill pan or skillet over medium heat and cook 4 thick-cut bacon slices until crisp, about 6 to 8 minutes. Transfer bacon to a paper towel-lined plate.
• MIX BEEF: In a large bowl, add 2 pounds lean ground beef, 1 tablespoon Worcestershire sauce, 1 tablespoon A-1 steak sauce, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon ground chile de arbol or cayenne pepper and 1 teaspoon fresh ground black pepper. MIX gently with your hands just until combined.
• FORM PATTIES: DIVIDE the seasoned ground beef into 4 equal portions. SHAPE each portion into a patty about ½ inch larger than the hamburger buns. PRESS a shallow indentation in the center of each patty to prevent doming while grilling.
• COOK ONION RINGS: BAKE 8 frozen or prepared onion rings according to package directions until golden and crisp, usually 8 to 10 minutes in a 425°F oven or air fryer.
• GRILL BURGERS: PLACE the patties on the hot grill. COOK for 3 to 4 minutes until a deep golden crust forms. FLIP and cook another 3 to 4 minutes for medium doneness, until the internal temperature reaches about 160°F. DON’T PRESS DOWN ON THE BURGER PATTY.
• ADD CHEESE: During the last minute of cooking, TOP each burger with 1 of 4 slices mild cheddar cheese and CLOSE the grill lid until melted.
• TOAST BUNS: TOAST 4 large hamburger buns cut side down on indirect heat for 1 to 2 minutes until lightly golden.
• ASSEMBLE BURGERS: SPREAD about ¼ cup barbecue sauce on each bottom bun. ADD lettuce leaf and tomato slices, then PLACE the cheeseburger on top. STACK 1 bacon slice and 2 onion rings on each burger. COVER with the top bun and serve warm.

Notes

Make-Ahead: The burger patties can be mixed and shaped up to 1 day ahead. Cover tightly and refrigerate until ready to grill.

Storage: Store leftover cooked burgers in an airtight container in the refrigerator for up to 3 days.

Reheating: Warm burgers in a 325°F oven for 8 to 10 minutes or microwave in 30-second intervals until heated through.

Freezing: Raw patties freeze well. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before cooking.

Stovetop Burger Instructions:
• HEAT SKILLET: Place a 12-inch cast iron skillet over medium-high heat. Add 1 teaspoon extra virgin olive oil and heat until shimmering.
• COOK BURGERS: Add the prepared burger patties to the skillet. Cook 4 to 5 minutes until a deep brown crust forms.
• FLIP: Turn the burgers and cook another 3 to 4 minutes for medium doneness, until the internal temperature reaches about 160°F.
• MELT CHEESE: During the last minute of cooking, place 1 slice mild cheddar cheese on each patty and cover the skillet loosely until melted.
• TOAST BUNS: Toast the hamburger buns cut side down in the same skillet for 30 to 60 seconds until lightly golden.

Nutrition

Serving: 1 | Calories: 644cal | Carbohydrates: 55g | Protein: 58g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 158mg | Sodium: 1336mg | Sugar: 29g | Fiber: 2g | Calcium: 251mg | Iron: 8mg

Originally published May 2013, 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 Rodeo Cowboy Burger Recipe appeared first on The Slow Roasted Italian.