2 Ingredient Archives - The Slow Roasted Italian

White Chocolate Truffles

Donna Elick — Mon, 17 Nov 2025 10:00:00 +0000

These White Chocolate Truffles are a creamy, dreamy bite of luxury. Smooth ganache centers melt on your tongue, while festive coatings from snowy coconut to crushed peppermint sparkle make them a show-stopping holiday treat. With their buttery sweetness and melt-in-your-mouth texture, this white chocolate truffle recipe is a must for gifting, cookie trays, or anytime you want to treat yourself.

WHY YOU’LL LOVE THIS WHITE CHOCOLATE TRUFFLE RECIPE

Holiday Perfect: Coconut, peppermint, or sprinkles turn these into little snowballs.
Sweet & Creamy: White chocolate lovers will swoon over their melt-in-your-mouth texture.
Beautifully Versatile: Dress each white chocolate truffle up for gifting or keep them simple for snacking.
Easy Yet Elegant: Just 2 ingredients plus toppings = impressive dessert.
Teaching Recipe: Perfect for showing how cocoa butter behaves differently than dark chocolate.

White Chocolate Truffles

I’ll admit it: I’m the white chocolate lover in this house. While Chad and Munchkin lean toward the bold milk and dark chocolates, I’ll take the creamy, sweet side every time.

Crockpot candy, Oreo fudge, in chewy cookies, or drizzled over popcorn… there’s no shortage of ways I’ll find to make use of the buttery sweetness!

But there’s just something about rolling these little snowballs of white chocolate and coating them in peppermint or coconut that makes me feel like I’ve bottled the holidays into one bite.

It’s such a simple recipe to make, and it’s easy to scale for sharing or gifts. Not without tucking away a few first 😉 These are the truffles I hide in the fridge and sneak one by one when no one’s looking!

INGREDIENT NOTES

White Chocolate: Brand really matters here! Always use a high-quality bar (I prefer Ghirardelli) over baking chips. White chocolate chips have stabilizers that prevent smooth melting.
Heavy Cream: Don’t try to substitute milk or even half & half. You need the fat to create a stable emulsion.
Toppings: White chocolate truffles pair beautifully with peppermint, coconut, or even a drizzle of dark chocolate for contrast.

VARIATIONS

Festive Peppermint: Roll in crushed peppermint candies for a holiday party favorite.

Snowball Truffles: Coat in shredded coconut.

Pistachio Crunch: Roll in finely chopped pistachios for a nutty crunch and a pop of color.

Flavor Boost: Sneak a little extract (vanilla, orange, maple) or a teaspoon of rum into the cream

Almond Joy Twist: Add a whole almond in the center before rolling, then coat with coconut.

Two-Tone: Dip or drizzle white truffles in dark chocolate for a striking contrast.

Fruity Flair: Grind up freeze-dried raspberries, then roll the truffles in the powder.

SERVING SUGGESTIONS

Fresh Fruit: Tart berries or bright citrus cut through the richness of white chocolate.
Hot Beverage: Sip on a warm mug of hot chocolate or spiced apple cider.
Boozy Eggnog: Whip up a batch of homemade coquito, a spiced Puerto Rican eggnog with rum!
Wine Pairing: Sparkling and dessert wines are light enough to go with the sweet white chocolate.

WHITE CHOCOLATE TRUFFLE FAQ

Can I use coconut cream instead of heavy cream?

You should be able to without issue. Be sure to use the full-fat kind from a can and know that there might be a slight coconut flavor in your truffles… perfect if you coat them in coconut too!

How do you thicken ganache for truffles?

Chilling ganache will help it set and firm up so you can scoop it into truffles. Allow it to cool to room temperature before placing it in the refrigerator for a few hours.

White chocolate ganache stays softer than milk or dark chocolate, so if it hasn’t thickened, it likely just needs more time.

Can I double this recipe for white chocolate truffles?

Yes! It’s easy to scale up for larger batches, which I usually make for holiday gifts and treat bags. To ensure even melting and that the ganache sets up properly, I wouldn’t do more than a double batch per bowl.

More than that, and it’s better to have a second bowl going (with a helper!) or make several batches in a row instead of all at the same time.

Will freezing make homemade truffles set faster?

Maybe, but it’s not advisable. You want the truffles to stay soft and chewable, and rapid temperature changes can cause chocolate bloom, which is when fat or sugar crystals rise to the surface.

This can cause the texture to become greasy or chalky. Best to be patient and let them chill slowly!

White chocolate truffles are the most challenging of all truffles… and the most rewarding when you get them right! Unlike dark and milk chocolate, white chocolate doesn’t contain cocoa solids, only cocoa butter, sugar, and milk. That means:

Higher Fat, Lower Structure: White chocolate has a higher fat content and melts softer, so it needs a higher ratio of chocolate to cream (1:3). This ensures the ganache firms up enough to roll.
Gentle Heat Matters: White chocolate scorches more easily than dark, so the cream should only simmer, never boil.
Crystallization: The long chill time lets cocoa butter crystals stabilize, creating a firm but creamy bite.
Flavor Balance: Since white chocolate is naturally very sweet, toppings like peppermint or nuts add balance and texture.

This is exactly why I love teaching this recipe for white chocolate truffles.

Students can see how chocolate ratios change based on cocoa content and learn how chemistry controls the texture of their finished truffle. It’s food science you can eat!

DONNA’S PRO TIPS

Chill longer: White chocolate truffles are extra soft, so don’t rush the chill time.
Use a scoop: A small cookie scoop keeps truffles uniform.
Keep it cool: If your kitchen runs warm, chill your hands or wear gloves while rolling.
Contrast flavors: Pair the sweetness with something crunchy, nutty, or minty for balance.

TOOLS NEEDED

Cutting Board and Sharp Knife: Finely chopped chocolate melts smoother and faster.
Heat-Safe Bowl: Add the chocolate here and pour the cream over the top to melt.
Small Saucepan: For heating the cream.
Spatula: To mix the chocolate and cream into a smooth mixture.
Small Cookie Scoop: Easy, mess-free, and guarantees each white chocolate truffle is the same size.
Parchment-Lined Baking Sheet: For the truffles to help them set.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Truffle Recipes

Chocolate Truffles Recipe

Easy Oreo Truffles (Chocolate Oreo Balls Recipe)

Golden Oreo Truffles

4-Ingredient Chocolate Truffle Dessert Dip

White Chocolate Truffles

White Chocolate Truffles are buttery sweet with a festive, snowy look that combines elegance with an extra sweet treat!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 5

Chill Time 3

Total Time 3 25

Servings truffles

Calories 123cal

Author Donna Elick

Ingredients

12 ounces high-quality white chocolate bar I like Ghirardelli; chop finely
4 ounces heavy whipping cream

Toppings of choice:

Crushed peppermint candies
Finely chopped nuts
Sweetened shredded coconut
Melted chocolate for dipping and drizzling
Sprinkles or sanding sugar holiday ready!

Instructions

Chop the Chocolate: Finely chop 12 ounces high-quality white chocolate bar into very small pieces and place in a heat-safe bowl. White chocolate is softer than dark or milk, so uniform pieces help it melt evenly.
Heat the Cream: In a small saucepan, warm 4 ounces heavy whipping cream over medium heat until it reaches a gentle simmer — tiny bubbles around the edges but no boiling.
Make the Ganache: Immediately pour the hot cream over the chopped chocolate. Let sit undisturbed for 2 minutes, then stir slowly with a spatula until the mixture is smooth and glossy. If bits of chocolate remain, place the bowl over a saucepan of gently simmering water (double-boiler style) and stir until fully melted.
Chill the Ganache: Cover the bowl with plastic wrap and refrigerate for 2 1/2 to 3 hours, or until firm enough to scoop. White chocolate ganache stays softer, so give it plenty of chill time.
Scoop the Truffles: Use a small cookie scoop or spoon to portion out tablespoon-sized mounds onto a parchment-lined baking sheet. Chill again for 20 minutes to firm.
Roll into Balls: With clean, cool hands, roll each mound into a smooth ball. If they soften, return them to the fridge briefly before finishing.
Decorate: Roll in shredded coconut, crushed peppermint, sprinkles, or dip in melted chocolate for a crisp shell. Let set before serving.
Serve or Store: Store as directed below and enjoy chilled for best texture.

Notes

Make-Ahead Tips: These can be made 2–3 days ahead. Keep chilled and decorate just before serving for the prettiest finish.

Storage: Store in an airtight container in the refrigerator for up to 2 weeks. White chocolate is softer than dark or milk, so keep truffles chilled until serving.

Freezing: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container. Store for up to 2 months. Thaw overnight in the refrigerator.

Nutrition

Originally published November 2025

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Ice Cream Bread (2-Ingredient Recipe) + Video

Donna Elick — Thu, 30 Oct 2025 10:05:00 +0000

Make Ice Cream Bread with just 2 ingredients for a dessert that your family will love. Bread with ice cream is perfect for any celebration or party! This easy recipe proves that two-ingredient ice cream bread is an easy way to make an ew sweet treat!

Can you believe that this 2-ingredient bread recipe is made with ice cream?

It’s literally the perfect essay dessert, that is so much fun to make! (and yes, you can make this cake with different flavors to change how this perfect easy dessert tastes!)

This sweet ice cream bread is one of those quick bread recipes that combine melted ice cream with the texture of a loaf of bread.

You can absolutely make this with your favorite flavor of ice cream, with fun rainbow sprinkles on top.

The next time that you want a sweet bread that can be a dessert or an afternoon snack, this is the easiest quick bread recipe out there!

For the best desired results, check out the simple ingredients for this loaf of quick bread on the recipe card below.

It’s like a softer cake, with a variety of flavor options. The only thing that is hard about this bread recipe is not earing it all.

This is literally the best ice-cream bread!

Ice Cream Bread

How can two ingredients like self-rising flour and softened ice cream turn into bread? Very easily!

Self-rising flour contains all-purpose flour, salt, and baking powder — that’s the basis for any quick bread recipe.

With softened ice cream, you are adding the necessary dairy, sugar, and flavorings. This combination makes a delicious, moist, and light dessert bread that’s so easy to customize.

Making bread with ice cream means that it takes on the flavor of whatever ice cream you want to use!

Go classic and simple with French vanilla ice cream, or wow your guests by using Rocky Road. Those chunks of marshmallows and nuts will be found in every slice of your 2 ingredient ice cream bread.

Ingredient Notes and Substitutions

Flour – All-purpose flour will not work in this ice cream bread recipe. You need to have self-rising flour so that it rises properly. If you do not have self-rising flour, there is an easy substitute!
Ice Cream – Do not try to use low-fat or reduced-sugar ice cream. Both the fat and sugar are needed for the cream bread to turn out properly.
Sprinkles – These are entirely optional, but they add so much bright, colorful fun to bread with ice cream!

Substitute for Self-Rising Flour

You can substitute all-purpose flour in this cream bread recipe by making a few adjustments.

Self-rising flour is a blend of all-purpose flour, baking powder, and salt.

Make your own by mixing 1 tablespoon of baking powder and 3/4 teaspoon of salt into 1 1/2 cups of all-purpose flour. Then, use that mixture in place of the self-rising flour.

How To Make Bread With Ice Cream

Preheat your oven.
Mix the two ingredients in a large bowl. Don’t over mix it — just until combined.
Pour mixture into the bread pan. Smooth the top with a spatula.
Bake, then allow your 2 ingredient ice cream bread to cool completely. Remove from the pan and enjoy!

Best Add-Ins for Ice Cream Bread

Half the fun of making this ice cream bread recipe is using different types of ice cream to change the flavor.

If all you have on hand is vanilla ice cream, use fruit, nuts, and spices to create new flavors!

Just make sure that you do not add things that increase the amount of liquid in the recipe, or it may not turn out the same.

So, while chopped apples should work, applesauce will not.

Here are some of our favorite flavors:

Double Chocolate Ice Cream Bread – Use chocolate ice cream in place of vanilla, then add 1/4 cup cocoa powder and 1 cup chopped chocolate chips.
Chocolate Chip Ice Cream Bread – Add 1 cup chocolate chips to the batter.
Strawberry Ice Cream Bread – Use strawberry ice cream and mix in 1 cup chopped fresh strawberries.
Cookies & Cream Ice Cream Bread – Use cookies and cream ice cream, then add 10-15 chopped Oreo cookies.

Kitchen tools you will need

9×5 bread pan – Keep in mind that dark pans and glass pans bake hotter, so you may want to reduce your oven temperature by 25°F if using either of those.
Large mixing bowl – This is my go-to mixing bowl.
Cooling rack – you can use your removable microwave rack as a cooling rack in a pinch.
Bread knife – I love a good bread knife – it’s one of my essentials! I have been using this one for a decade, even for slicing tomatoes.

Storing and Freezing 2 Ingredient Ice Cream Bread

If you have leftover cream bread, you can wrap the loaf tightly in plastic wrap or aluminum foil and store it in the refrigerator for 3 to 5 days.

Or, you can slice and freeze individual pieces of bread in the freezer for up to 6 months!

Just make sure to place freezer paper between each slice so that they don’t stick together.

Ice Cream Bread Recipe FAQ

What does ice cream bread taste like?

The flavor depends entirely on what flavor ice cream or mix-ins you use! However, the texture is like a cross between traditional quick bread and pound cake.

Can I make an ice cream cake with this ice cream bread recipe?

Yes, but instead of baking it in a loaf pan, you would bake it in a cake pan.

For best results, I recommend using a bundt pan instead of traditional round cake pans. You will also need to adjust the baking time based on the size of the pan you use.

The end result is a simple, delicious dessert that will impress family and friends!

Can I use any type of ice cream to make this viral recipe?

You can! That’s the best part!! Choose any ice cream flavor that you like for this simple 2 ingredient recipe. You could use butter pecan ice cream, cherry, chocolate, or even peanut butter flavor. The flavor possibilities are truly endless on how to make this sweet treat!

It’s just that easy to change the flavor of the baked final bread every time – so have fun with it!

Enjoy!

With love, from our simple kitchen to yours.

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Other Quick Bread Recipes

4-Ingredient Root Beer Quick Bread

Easy Cranberry Orange Quick Bread

Bacon Cheddar Beer Bread

Cheesy Pepperoni Pizza Beer Bread

Ice Cream Bread (2-Ingredient Recipe) + Video

Our Ice Cream Bread recipe makes a simple dessert that your family will ask for over and over again. It only requires 2 ingredients to make!

Course Bread

Cuisine American

Method Oven

Prep Time 5

Cook Time 40

Total Time 45

Servings Loaf

Calories 1223cal

Author Donna Elick

Ingredients

2 cups full-fat ice cream softened (we used vanilla bean)
1 1/2 cups self-rising flour *see notes about using all-purpose flour
Rainbow sprinkles optional

Instructions

Preheat oven to 350°F. Spray a 9×5 loaf pan with non-stick spray, set aside.
Combine ice cream and flour in a large bowl. Stir until just combined.
Pour the mixture into the prepared pan. Smooth with a spatula and top with rainbow sprinkles if desired.
Place on the center rack in the oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Place Ice Cream Bread on a cooling rack for 5-10 minutes, then flip it out of the pan and let the bread cool completely on the cooling rack.
Slice and serve.
Ice cream bread will keep for 3-5 days in an airtight container at room temperature. You can also keep in a freezer bag in the freezer for up to 6 months.
If you have no self-rising flour, you can use 1 1/2 cups all-purpose, 1 tablespoon baking powder and 3/4 teaspoon salt.
Double Chocolate Ice Cream Bread – Use chocolate ice cream in place of vanilla, add 1/4 cup cocoa powder and 1 cup chopped chocolate chips
Chocolate Chip Ice Cream Bread – Add 1 cup chocolate chips to the batter
Strawberry Ice Cream Bread – Use strawberry ice cream and mix in 1 cup chopped fresh strawberries
Cookies & Cream Ice Cream Bread – Use cookies and cream ice cream, add 10-15 Oreos chopped.

Video

Notes

Ice cream bread will keep for 3-5 days in an airtight container at room temperature. You can also keep in a freezer bag in the freezer for up to 6 months.

If you have no self-rising flour, you can use 1 1/2 cups all-purpose, 1 tablespoon baking powder and 3/4 teaspoon salt.

Ice Cream Bread Variations

Double Chocolate Ice Cream Bread – Use chocolate ice cream in place of vanilla, add 1/4 cup cocoa powder and 1 cup chopped chocolate chips

Chocolate Chip Ice Cream Bread – Add 1 cup chocolate chips to the batter

Strawberry Ice Cream Bread – Use strawberry ice cream and mix in 1 cup chopped fresh strawberries

Cookies & Cream Ice Cream Bread – Use cookies and cream ice cream, add 10-15 Oreos chopped.

Nutrition

Originally published April 2020, updated and republished October 2025

The post Ice Cream Bread (2-Ingredient Recipe) + Video appeared first on The Slow Roasted Italian.

Chocolate Truffles Recipe

Donna Elick — Sun, 12 Oct 2025 10:00:00 +0000

Indulge in pure decadence with this homemade Chocolate Truffles Recipe. Rich, silky ganache centers that melt in your mouth, dressed up with toppings from crunchy nuts to peppermint sparkle. With just two ingredients, plus your favorite coatings, you can create a gourmet candy-shop experience in your own kitchen. Whether made with milk chocolate for a sweet and creamy bite, or dark chocolate for a bold, bittersweet finish, these little luxuries are elegant, indulgent, and endlessly customizable.

WHY YOU’LL LOVE TRUFFLE CHOCOLATES

Pure Indulgence: Velvety ganache centers that melt in your mouth.
Customizable: Roll, dip, or coat in endless toppings.
Gourmet at Home: Two ingredients turn into boutique-worthy truffle chocolates.
Make-Ahead Friendly: Store for up to 2 weeks or freeze for months.
Science in Action: Learn how ratios of cream to chocolate create different textures.

Chocolate Truffles Recipe

If there’s one thing that makes me feel like a fancy chocolatier without leaving my kitchen, it’s homemade chocolate truffles.

Just two ingredients and a little patience, and suddenly you’re rolling glossy balls of chocolate that look straight out of a boutique candy shop.

Honestly? Half the fun is rolling them in toppings! Munchkin always claims the crushed peppermint while I go for coconut. And Chad? He sneaks the “test truffles” before they’re even coated.

We especially love making this chocolate truffle recipe around the holidays, then pairing it with other homemade treats like our White Chocolate Truffles or Snickerdoodle Truffles for goodie bag gifts!

Cracker candy, torrone, peppermint bark… It’s such a sweet and thoughtful way to let your loved ones know you’re thinking of them.

INGREDIENT NOTES

Chocolate: Use high-quality chocolate bars or melting wafers, not chocolate chips. Those contain stabilizers that prevent smooth melting.
Heavy Cream: An absolute must! The fat helps emulsify the ganache and keeps it silky.
Flavors & Toppings: Infuse the cream with espresso, tea, or liqueurs for endless options. Or keep the center of your truffle chocolates the same and create variation with coatings.

VARIATIONS

Mocha Truffles: Steep espresso powder in the cream before pouring over the chocolate.

Holiday Twist: Roll these easy chocolate truffles in crushed peppermint candies.

Nutty Crunch: Coat in finely chopped toasted hazelnuts, almonds, or pecans.

Boozy Truffles: Stir in a splash of Grand Marnier, Baileys, or Kahlúa (reduce cream slightly to balance liquid).

Extra Sweet: Coat in cocoa powder, powdered sugar, sanding sugar, or cookie crumbs.

Matcha Truffles: Add a vivid green color and an earthy, herbal flavor with matcha green tea powder.

Tart & Tangy: Grind freeze-dried raspberries or strawberries, then roll homemade chocolate truffles in the powder.

Mexican Hot Chocolate: Coat truffles in cinnamon sugar with a pinch of cayenne.

SERVING SUGGESTIONS

Coffee or Tea: Complements and enhances the chocolate flavor without being too sweet.
Hot Chocolate: For the chocolate lovers, of course! Make a big batch in the crockpot or a thick, Italian version for something extra indulgent.
Wine Pairing: Sweet reds (like Zinfandel or Malbec) contrast both milk and dark chocolate nicely, while sparkling wines provide a nice textural contrast.
Fresh or Dried Fruit: Berries, citrus, and stone fruits complement the richness with sweetness and acidity.
Nuts and Cheeses: Pair this chocolate truffles recipe with charcuterie board favorites.

CHOCOLATE TRUFFLE RECIPE FAQ

Why won’t the ganache thicken?

Be sure to use high-quality chocolate and heavy cream to get the right consistency. You’ll need to chill the ganache for a few hours for it to thicken, but you can speed up the process by pouring it into a shallow dish instead of leaving it in the mixing bowl.

How do you fix split ganache?

If the truffle mixture looks greasy, that means the cream was too hot and the fat in the chocolate separated. There are a few ways to fix this, depending on where you are in the process!

First, try adding a little more chocolate and whisking again. If that doesn’t bring it back together, transfer the mixture to the saucepan and whisk while heating it over low. This also works if the ganache has cooled but looks grainy.

Why aren’t the toppings sticking?

Sometimes rolled truffles can dry out a bit as they set, especially when you’re working with a large batch. Simply mash them between your palms to soften the chocolate, then reshape before coating.

Do homemade truffles need to be refrigerated?

Yes, keep these chocolates in the refrigerator in an airtight container so they don’t dry out. Let them sit at room temperature before serving so they soften a bit and are easier to eat.

Ganache-based truffles are a masterclass in food science wrapped in chocolate. Here’s why they work every time:

Chocolate + Cream Ratio: Dark chocolate needs more cream than milk chocolate because of its higher cocoa solids.

The correct ratio ensures a truffle that’s firm but melts luxuriously on the tongue.
Emulsion: When hot cream meets finely chopped chocolate, the cocoa butter and milk solids disperse into a silky emulsion.

Stirring gently helps bind fat and water together instead of separating.
Temperature Control: Letting the cream simmer but not boil prevents scorching the fat.

Letting the ganache cool slowly in the fridge allows the cocoa butter crystals to stabilize, giving truffles their perfect bite.
Toppings & Dips: A dusting of cocoa powder prevents stickiness, while dipping in tempered chocolate adds a snap that contrasts the creamy center.

This is exactly the kind of recipe we love teaching in our Teen Cooking Club… it’s part science, part art, and totally delicious.

By the end, the students not only have easy chocolate truffles to share, but they also understand why the ratios matter and how small changes affect texture and flavor.

DONNA’S PRO TIPS

Chop it fine: The finer the chocolate is chopped, the easier it melts into the cream.
Don’t boil the cream: Bring it just to a gentle simmer. If it’s too hot, it will cause the chocolate to split.
Patience is key: Let the cream sit undisturbed over the chocolate before stirring. It melts more evenly.
Gloves help: Wear disposable gloves or dust hands with cocoa powder when rolling to prevent sticky fingers.
No shortcuts on chocolate: The better quality the chocolate, the better the truffles.

TOOLS NEEDED

Cutting Board & Sharp Knife: Chocolate must be finely chopped for melting.
Heat-Safe Bowl: Add the chocolate here before pouring hot cream over the top.
Small Saucepan: For heating the cream.
Spatula or Whisk: To get the ganache super smooth.
Small Cookie Scoop: Guarantees evenly sized truffles.
Baking Sheet: Lined with parchment paper.
Wire Rack: Use if dipping in chocolate.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Chocolate Dessert Recipes

Easy Creamy Chocolate Fudge Recipe (3-Ingredients)

Easy Oreo Truffles (Chocolate Oreo Balls Recipe)

Hot Chocolate Cupcakes Recipe

Triple Chocolate Cookies (Soft & Chewy Recipe)

Chocolate Truffles Recipe

Make this Chocolate Truffles Recipe with just 2 ingredients, plus whatever coatings you like! Rich, elegant, and absolutely swoon-worthy!

Course Dessert

Cuisine American

Method Stovetop

Prep Time 20

Cook Time 5

chill time 2 30

Total Time 2 55

Servings -15

Calories 245cal

Author Donna Elick

Ingredients

For Dark Chocolate Truffles (yields about 15):

8 ounces high-quality dark chocolate bar 60–72% cacao, I like Ghirardelli
4 ounces heavy whipping cream

For Milk Chocolate Truffles (yields about 13):

8 ounces high-quality milk chocolate I like Ghirardelli melting wafers
3 ounces heavy whipping cream

Toppings (choose your favorites):

Finely chopped nuts
Sweetened shredded coconut
Crushed peppermint candies
Cocoa powder
Melted chocolate for dipping or drizzling

Instructions

Prepare the Chocolate: Finely chop the 8 ounces high-quality dark chocolate bar into small, uniform pieces and place them in a medium heat-safe bowl. The smaller the pieces, the easier they melt into a silky ganache.
Heat the Cream: In a small saucepan, warm 4 ounces heavy whipping cream over medium heat until it reaches a gentle simmer — look for tiny bubbles forming around the edges. Do not boil.
Make the Ganache: Immediately pour the hot cream over the chopped chocolate. Let it sit undisturbed for 1–2 minutes to soften the chocolate, then stir slowly with a spatula until smooth, thick, and glossy.
Chill the Ganache: Allow the ganache to sit at room temperature for 30 minutes. Cover with plastic wrap and refrigerate for 2–3 hours, or until firm enough to scoop.
Scoop the Truffles: Use a small cookie scoop or spoon to portion tablespoon-sized balls onto a parchment-lined baking sheet. Chill again for 20 minutes to firm.
Roll into Balls: With clean hands (or lightly dusted with cocoa powder), roll each scoop into smooth balls. If they soften too quickly, return to the refrigerator for a few minutes before finishing.
Coat and Garnish: Roll the truffles in your chosen toppings, or dip them into melted chocolate for a smooth shell. Place on a wire rack set over a parchment-lined sheet pan until set.
Serve or Store: Enjoy immediately or store as directed in notes.

Notes

Make-Ahead Tips: Truffles are an excellent make-ahead treat. Prepare them up to 1 week in advance and store in the refrigerator until ready to serve.

Storage: Store in an airtight container for up to 2 weeks in the refrigerator. For best texture, allow them to sit at room temperature for 10 minutes before serving.

Freezing: Freeze truffles in a single layer on a baking sheet until firm, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Nutrition

Originally published October 2025

The post Chocolate Truffles Recipe appeared first on The Slow Roasted Italian.

Crockpot Cinnamon Rolls (2 Ingredient)

Donna Elick — Mon, 06 Oct 2025 10:00:00 +0000

Cozy, gooey, and dripping with cinnamon-sugar goodness, Crockpot Cinnamon Rolls like fall wrapped in a fluffy blanket. The cinnamon rolls puff up into pillowy-soft bites with golden, caramelized edges, while the apple pie filling melts into a sticky-sweet layer of gooey, cinnamon-kissed fruit. It’s like your grandma’s kitchen and a bakery had a delicious little baby. Each bite is fluffy, sweet, and sticky in the best way… Just one whiff and you’ll be hooked. Serve this 2 ingredient apple cinnamon roll bake warm, drizzle on that icing, and get ready to devour every last spoonful!!

WHY YOU’LL LOVE CROCKPOT APPLE CINNAMON ROLLS

Just 2 ingredients!
Set it and walk away.
Gooey, fluffy, spiced goodness.
Perfect for holidays.

Crockpot Cinnamon Rolls

Y’all know I have a love affair with cinnamon rolls… but this right here is what happens when breakfast and dessert get together and decide to make magic.

Two ingredients. No oven. No stress. Just that warm, sticky-sweet apple cinnamon perfection that makes your kitchen smell like you’ve been baking for hours. Even if you’ve only been up for five minutes.

I mean… this is one of those “drop the spoon, dance in your slippers” kind of mornings.

Whether you’re feeding a crowd or just pretending it’s fall again, this recipe for slow cooker cinnamon rolls is the easiest win you’ll have all week.

Layers of pillowy-soft cinnamon rolls soak up the sweet, spiced apple pie filling as they slow cook to sticky, golden perfection. The result?

A fluffy, cinnamon-sugar dream that smells like a warm fall morning and tastes like a trip to your favorite hometown diner.

Whether you’re serving them for a lazy weekend brunch, a holiday breakfast, or just because it’s Tuesday (and you deserve joy!), these are the easy, indulgent, soul-soothing bites you’ll be dreaming about long after the crockpot’s been scraped clean.

Top off crockpot apple cinnamon rolls with that creamy icing and a scoop of melty vanilla ice cream if you’re feelin’ fancy. Because around here, we don’t do boring!

INGREDIENT NOTES

Cinnamon Roll Tubes: Pillsbury Grands work best due to their size and richness. If using regular-size rolls, use 3 cans instead.
Apple Pie Filling: Use any brand you love. Chunkier fillings offer more texture.
Icing: Don’t skip it! But you can jazz it up with extra vanilla extract, lemon zest, or cream cheese if you want a homemade twist.

VARIATIONS

Fruit Swap: Use cherry, blueberry, or peach pie filling in place of apple.

Extra Texture: Stir in ½ cup dried cranberries or cherries.

Nutty Twist: Include chopped toasted pecans or walnuts between layers.

More Spice: Add a few dashes of cinnamon or pumpkin pie spice.

Creamy Surprise: Mix 4 ounces of softened cream cheese with 2 tablespoons of sugar, then dollop between layers before cooking.

SERVING SUGGESTIONS

Max Indulgence: Swap out the included icing with homemade cream cheese frosting or drizzle on salted caramel sauce.
Sweet and Savory Brunch: Pair with crispy bacon or sausage links for some protein.
Add a Refreshing Side: Crockpot cinnamon rolls are delicious with fresh fruit or a fruit salad.
Crowd-Pleasing Dessert: Serve as a sweet treat after a light soup or salad lunch.
Holiday Morning Sips: Grab a warm mug of coffee, tea, apple cider, or hot chocolate.

SLOW COOKER CINNAMON ROLLS FAQ

Can I prep the recipe ahead of time?

Yes, you can assemble crockpot cinnamon rolls with apple the night before, then cover the insert tightly with plastic wrap and pop it in the fridge. Just uncover and pop it in the slow cooker base when you’re ready to cook!

However, be sure to check the instructions for your crock pot first. If yours doesn’t allow cold-to-heat transitions, you’ll need to let the insert warm on the counter first so it doesn’t crack.

How do I reheat crockpot apple pie cinnamon roll casserole?

Microwave individual servings until soft, gooey, and warmed through. If you need to reheat the whole dish, transfer it to a greased baking pan and bake for 10-15 minutes at 350°F.

Can I use homemade apple pie filling?

If you’ve got the time, why not? This recipe for crockpot cinnamon rolls calls for two 20-ounce cans of pie filling, so you’ll need about 4 cups of the homemade stuff to make it work.

Best to make it ahead of time so it can cool first, which helps it thicken up. Homemade pie filling will also keep for a few days in the fridge, so you can grab it when you need it!

I’ve made more cinnamon roll recipes than I can count… from scratch, from a can, and everything in between.

This one is a top-tier favorite, especially for busy mornings, holiday brunches, or just when you want something warm and indulgent without turning on the oven.

I’ve tested this 2 ingredient apple cinnamon roll bake with different brands and fillings, and the key is layering and stirring just enough to get that gooey marriage of dough and filling, but not so much that you end up with mush.

Trust the slow cook. It’s worth it!!

DONNA’S PRO TIPS

Less Sticking: Use a silicone spatula to help scrape down the sides of the crockpot
Start Checking Early: If your crockpot runs hot, start checking at 1 hour 45 minutes to prevent overcooking.
Want extra caramelization? After cooking, remove the lid and cook for 15 minutes uncovered to let the top set.
Let It Sit Before Serving: Wait about 10 minutes after icing so the glaze can melt into every crevice.
Next-Level Indulgence: Serve with a scoop of butter pecan ice cream or a dollop of whipped cream.

TOOLS NEEDED

6-quart Crockpot: More space = more even cooking.
Nonstick Spray: Keeps crockpot cinnamon rolls with apples from sticking to the side.
Cutting Board & Knife: To slice the rolls into quarters.
Spatula or Wooden Spoon: For stirring and smoothing the layers.
Serving Spoon: Helps to get down under everything when scooping out servings.

Enjoy!

With love, from our simple kitchen to yours.

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Other Cinnamon Roll Recipes

The Ultimate Cinnamon Rolls with Apple Pie Filling + Video

Sheet Pan Cinnamon Rolls

Cinnabon Cinnamon Roll Recipe (Copycat) + Video

Homemade Maple Cinnamon Rolls With Pecans Recipe

Crockpot Cinnamon Rolls (2 Ingredient)

2-Ingredient Crockpot Cinnamon Rolls are pure cozy comfort in every gooey bite, soaking up sweet, spiced apple pie filling as they cook.

Course Dessert

Cuisine American

Method Slow Cooker

Prep Time 5

Cook Time 2

Total Time 2 5

Servings -10

Calories 320cal

Author Donna Elick

Ingredients

2 cans (17.5 ounces each) Pillsbury Grands Cinnamon Rolls with icing (Cinnabon variety)
2 cans (20 ounces) each apple pie filling

Instructions

Prepare the Crockpot: Liberally spray the inside of a 6-quart crockpot insert with nonstick cooking spray. This helps prevent sticking and makes cleanup easier.
Cut the Cinnamon Rolls: Open the 2 cans (17.5 ounces each) Pillsbury Grands Cinnamon Rolls with icing (Cinnabon variety) and set aside the icing packs. Cut each roll into quarters and set aside.
Layer the Ingredients: Place half of the cinnamon roll pieces evenly in the bottom of the crockpot. Spoon 1 can of the 2 cans (20 ounces) each apple pie filling over the top and spread it out gently.
Add Remaining Ingredients: Scatter the remaining cinnamon roll pieces over the apple pie filling. Spoon the second can of apple pie filling evenly over the top. Use a spatula or spoon to gently stir and lightly mix the layers. Spread into an even layer across the crockpot.
Cook: Cover with the lid and cook on LOW for 2 to 3 hours. Start checking around the 2-hour mark. The cinnamon rolls should be puffed up, golden brown around the edges, and cooked through. A toothpick inserted into the center should come out clean.
Add the Icing: Once cooked, drizzle the reserved icing packets evenly over the warm cinnamon rolls. For easier cleanup, serve directly from the crockpot with a spoon or spatula.
Serve: Serve warm as is or top with vanilla ice cream, butter pecan ice cream, or a drizzle of caramel sauce for an over-the-top treat.

Notes

Make-Ahead Tips: You can prepare the entire dish in the crockpot insert the night before (do not cook). Cover and refrigerate. In the morning, place the insert in the crockpot base and cook on LOW as directed. Only do this if your crockpot base and insert allow cold-to-heat transitions.

Freezing Tips: Crockpot cinnamon rolls are best fresh, but leftovers can be frozen. Cool completely, portion into individual servings, wrap tightly in plastic wrap, and place in a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat as desired.

Reheating Tips: Microwave individual servings in 20–30 second bursts until warm. For larger amounts, reheat in a 300°F oven for 10–15 minutes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Customization Ideas:
– Try cherry, blueberry, or peach pie filling in place of apple.
– Stir in 1/2 cup dried cranberries or chopped pecans for extra texture.
– Swap out the included icing for a homemade cream cheese glaze or drizzle with caramel sauce.
– Add a few dashes of cinnamon or pumpkin pie spice for extra warmth and flavor.
– Mix 4 ounces of softened cream cheese with 2 tablespoons sugar and dollop between layers before cooking for a creamy surprise!

Nutrition

Originally published October 2025

The post Crockpot Cinnamon Rolls (2 Ingredient) appeared first on The Slow Roasted Italian.

2 Ingredient Crockpot Salsa Chicken

Donna Elick — Thu, 31 Jul 2025 10:00:00 +0000

Crockpot Salsa Chicken is so easy, it just about cooks itself! It’s a great option for nights when you don’t feel like spending hours over the stove… or just as long cleaning the kitchen after. And with just 2 ingredients, you may not even need to go to the store first!

Crockpot Salsa Chicken

This is my favorite slow cooker dinner for busy weeknights!

Whether you use store-bought or homemade salsa is up to you, but I guarantee this salsa chicken crock pot recipe will garner a spot in your “what’s-for-dinner?” arsenal.

Plus, you can use it for so many other yummy meals… burrito bowls, Taco Night, chicken nachos, and more!

Make a big batch at the start of the week, then use Crockpot chicken and salsa for multiple dinners or freeze some for later.

For more “set it and forget it” family favorite dinners, prepare a large batch of sausage and ravioli or my simple creamy mac and cheese.

Still have a craving for Mexican flavors? Try out these super fun taco stuffed meatballs! A great way to put a twist on your next Taco Tuesday.

Ingredient Notes and Substitutions

Chicken – I prefer to use boneless breasts for crockpot salsa chicken, but the recipe works just as well with thigh meat or tenders.

You can even use bone-in meat in a pinch, then remove the bones before shredding. Avoid any cuts with the skin still attached.
Salsa – Grab your favorite! There are so many varieties to choose from at the store, and I’ve got plenty of homemade salsa recipes that would be just as tasty.

Tomato-based salsas work best, but try a salsa verde for something different!

How to Make Salsa Chicken in the Crock Pot

This recipe is all about the twos: combine two ingredients in the crockpot (chicken and salsa), cook it in two steps, and shred it with two forks.

You’re welcome to add more to this recipe or tweak it so it works for you. Spread sliced onions into the bottom of the crock before adding the chicken, or sprinkle spices over the meat before adding the salsa.

The only thing that really matters is that you keep the boneless breasts in a single layer… at least, as best as you can.

Cooking crockpot salsa chicken is the easy part, but take some care when shredding the meat. It can go from tender, juicy pieces to dry, stringy bits in no time at all!

I usually toss mine in the stand mixer, especially when I’m making big batches for meal prep. But for a regular weeknight, grab your forks and shred the chicken right in the crock.

Pull the meat apart in larger chunks, then give everything a quick stir so the salsa is mixed in. This will break it down a little more, as will serving the meat with tongs.

Donna’s Pro Tips

Short on salsa? Use a can of diced tomatoes with peppers, jalapenos, or green chiles. This recipe is super forgiving, so get creative!
Add an extra kick: Stir in a couple of tablespoons of your favorite Mexican seasoning to really make it pop.
Make it creamy: Include a few tablespoons of cream cheese or stir in some sour cream after you shred the meat.
Bulk up the filling: Toss some corn kernels or a can of drained and rinsed beans into the Crockpot too.
Tip for easy shredding: Toss the meat in a stand mixer, then set it to Stir with the paddle attachment. It will be completely shredded in about a minute!
Prefer dark meat? Replace the breasts with boneless thighs instead. Be sure to use an equal amount by weight and know that they typically take a bit longer to cook.

Serving Suggestions

This slow cooker salsa chicken is incredible on a flour or corn tortilla with all your favorite toppings.

I’m a sucker for fresh cilantro and cheddar cheese, but you can add anything you love. Sour cream, more salsa (or pico de gallo), cotija or queso fresco, and a squeeze of fresh lime juice are all great options.

You can also serve crock pot salsa chicken over rice and veggies for a scrumptious rice bowl, or make a taco salad with lettuce and your favorite low-carb toppings.

Storing and Reheating Crock Pot Salsa Chicken

Once cooled, leftovers can be kept in the refrigerator for 3 to 4 days in an airtight container.

For longer storage, transfer the shredded chicken to a Ziploc freezer bag and freeze it! Use within 3 months and thaw in the refrigerator before reheating.

Warm slow cooker salsa chicken in the microwave in 30-second bursts, or simmer it on the stovetop with a little water or broth for moisture.

Crockpot Chicken and Salsa FAQ

What is the best way to make this spicy?

Pay attention to the jar of salsa you’re using, as that’s the best (and easiest) way to adjust the level of heat.

For low heat, use mild salsa, and for lots of heat, add a hot salsa. You could also pair a mild or medium salsa with a can of diced chiles to make it both spicy and smoky.

Can I put raw chicken in a slow cooker?

Yes, though it’s best if the poultry is thawed and not frozen.

For this crock pot salsa chicken recipe, boneless breasts will cook in 3-4 hours on High or 6-8 hours on Low.

Do you have to put liquid in a Crockpot with chicken?

No liquid necessary, though a little bit doesn’t hurt… mostly for flavor. As long as the meat is touching the bottom, your Crockpot salsa chicken will cook perfectly.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Crockpot Recipes

Crockpot Beer Brats

Crockpot Honey Garlic Meatballs

Crock Pot Pork Chops

Crockpot Chicken Taco Soup

2 Ingredient Crockpot Salsa Chicken

Make Crockpot Salsa Chicken with two easy ingredients and very little clean up. Delicious for tacos, nachos, quesadillas, and more!

Course Main

Cuisine Mexican

Method Slow Cooker

Prep Time 2

Cook Time 4

Total Time 4 2

Servings

Calories 146cal

Author Donna Elick

Equipment

slow cooker

Ingredients

2 pounds boneless skinless chicken breasts
16 ounces your favorite salsa
salt and pepper to taste

Instructions

Place chicken breasts on the bottom of the slow cooker. Pour salsa over top.
Cover and cook for 3-4 hours on high or 6-8 hours on low. Once cooked through, use 2 forks or meat claws to shred chicken. Season with salt and pepper to taste. Mine usually needs just a pinch.
Serve and enjoy!

Notes

My family loves flautas (flour taquitos). So, I took the leftover salsa chicken and mixed it with cream cheese and Colby Jack and rolled it up. Froze it and when I am ready to make it, I pop it in a preheated 425°F oven for 20 minutes, until tortilla is crisp and the ends are beginning to brown and cooked through and my family goes crazy over them!

To freeze for later use: Prepare taquitos as described. Place taquitos in a resealable freezer bag (1 gallon works great) and store until ready to use. They keep well for 6 months.

I prefer my Easy Blender Salsa Recipe and Rojo’s Fire Roasted Medium Salsa.

Nutrition

Originally published August 2015, updated and republished July 2025

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The post 2 Ingredient Crockpot Salsa Chicken appeared first on The Slow Roasted Italian.

Best Ever Crispy Air Fryer Bacon (No Fuss Recipe)

Donna Elick — Thu, 17 Jul 2025 22:00:00 +0000

Air Fryer Bacon takes everything you dislike about making bacon out of the equation! Cooking bacon in the air fryer leaves you with nothing but perfect, crispy strips! Perfect for less mess bacon slices! This simple recipe is the best way to make the perfect bacon with easy clean up.

This is my new favorite way to make the crispiest bacon. This recipe actually works with any type of bacon, and I love that I don’t have to mess with the excess grease.

Once I cook the first batch in the bottom of the air fryer, I’m prepping and getting my second batch ready.

This is because this crispy air fryer bacon literally lasts mere seconds once I get done cooking it!

For the best results, follow the simple steps on the recipe card to make this air fryer bacon recipe.

I love not having to clean up a greasy mess, and air frying bacon makes the perfect cooked bacon for BLT’s, the perfect topping for salads, or just a good crispy bacon for an easy breakfast.

This is a total game-changer when it comes to delicious bacon because the air fryer method is the best way for minimal mess and crispiness.

Forget the traditional way of frying bacon in a cast iron skillet, and let the air fryer basket do all the work for you.

This is one of my favorite air fryer recipes because it makes the best bacon!

Air Fryer Bacon

When you air fry bacon, there’s no smoke, no oily mess that takes ages to clean, no constant flipping and rearranging, and no long bake times.

The secret is cooking bacon in water! Once you try it, you’ll never want to make it any other way.

Jazz up your morning eggs, lunchtime wraps, or literally anything — because everything is better with bacon!

And don’t stop at bacon in an air fryer! Pair it with more air fryer favorites like breakfast potatoes and hard boiled eggs.

I’m sure I also don’t have to tell you that air fryer bacon isn’t just for breakfast! Pile it high on sandwiches and burgers, or crumble it up to sprinkle on nachos and fries.

Ingredient Notes and Swaps

Bacon – If your strips are a bit long, you might want to trim them down to fit your basket to prevent curling and uneven cooking.

And don’t be afraid to use meatless alternatives or turkey bacon! The cooking process will be the same, but the timing will be different.

You can also use thick-cut bacon or varied thickness of the bacon to make air-fried bacon.
Water – Don’t replace it, and don’t leave it out! Adding a bit of water along with the bacon in the air fryer will prevent it from smoking.

I promise it’s important if you want to get crisp strips that aren’t overcooked.
Optional Seasonings – Bacon is already the king of flavor, I know.

But why not make things a little more fun with some chili powder, brown sugar, pepper, or maple syrup?

Ingredient Notes and Swaps

Optional Seasonings – Bacon is already the king of flavor, I know.

But why not make things a little more fun with some chili powder, brown sugar, pepper, or maple syrup? Home cooks have options!

Bacon – If your strips are a bit long, you might want to trim them down to fit your basket to prevent curling and uneven cooking.

And don’t be afraid to use meatless alternatives or turkey bacon! The cooking process will be the same, but the timing will be different.

You can also use thick-cut bacon or varied thickness of the bacon to make air-fried bacon. I use regular cut bacon all the time, and it works perfectly fine.

Water – Don’t replace it, and don’t leave it out! Adding a bit of water along with the bacon in the air fryer will prevent it from smoking.

I promise it’s important if you want to get crisp strips that aren’t overcooked.

Reheating Bacon in Air Fryer

You can refrigerate air fryer bacon for 5 days, and it freezes well for up to 1 month. Which makes it so great for meal prep!

It’s great to add to quick breakfasts, lunches, and dinners, so it’s totally worth making in bulk.

To reheat strips, throw them back in the air fryer for a few minutes! It only takes a short time to reheat, depending on the thickness of your bacon.

You can also add leftovers cold to your sandwiches, or let them warm up in the pan with anything else you’re cooking.

Talk about easy! Cooking air fryer bacon and having leftovers to use later is the best part!

Bacon in the Air Fryer FAQ

How long does it take for bacon to cook in the air fryer?

It depends on how crispy you like your slices, how thick the meat is, and the model of your air fryer.

With my Cosori air fryer, it takes about 14 minutes for thick-cut strips and 9 minutes for regular bacon, give or take.

Give it a little less or a little more time if you prefer chewier or crispier bacon, respectively.

What is the benefit of cooking bacon in water?

First, the water keeps the initial temperature low. This keeps the bacon strips moist and tender while the fat has time to render.

The grease also sticks to the water, keeping splatters to a minimum!

Cooking bacon in water works no matter the method — whether you’re making bacon in an air fryer, on the stovetop, or in the oven.

How do you know when bacon is fully cooked?

Technically, the safe internal temperature is 145°F, but that’s almost impossible to gauge with bacon. So base it on sight!

Once air fryer bacon has gone from raw pink to golden brown, it’s safe to eat.

Enjoy!
With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

Air Fryer Baked Potatoes

Air Fryer Pickles

Air Fryer Apple Fries

Air Fryer Nachos

Best Ever Crispy Air Fryer Bacon (No Fuss Recipe)

Air Fryer Bacon takes everything you dislike about making bacon out of the equation! Bacon in the air fryer gives you perfect, crispy strips!

Course Breakfast

Cuisine American

Method Air Fryer

Prep Time 2

Cook Time 12

Total Time 14

Servings

Calories 300cal

Author Donna Elick

Equipment

Ingredients

8-10 strips thick cut bacon
water

Instructions

Preheat the air fryer at 320°F for 5 minutes.
Pour 1/4 cup of water into the bottom of the air fryer to minimize smoke.
Place bacon in a single layer into the preheated air fryer basket.
Cook for 12-16 minutes for thick cut and 8-10 minutes for standard cut.

Notes

The cook time for our air fryer bacon recipe can vary depending on the thickness of the slices, the doneness of the bacon, and the model of air fryer.

Nutrition

Originally published August 2022, updated and republished July 2025

The post Best Ever Crispy Air Fryer Bacon (No Fuss Recipe) appeared first on The Slow Roasted Italian.

Easy Air Fryer Hot Dogs (10 Minute Recipe)

Donna Elick — Sat, 28 Jun 2025 10:05:00 +0000

Air Fryer Hot Dogs are juicy and bursting with flavor. It’s so easy to prepare delicious beef hot dogs in an air fryer, and they are perfect for your next family gathering or pool party. Just heap on your favorite hot dog toppings and enjoy! Literally the best way to make hot dogs! The recipe card below has all the details!

Forget about a grilled hot dog, and use the easy way to make the perfect hot dog! The air fryer method gives you a perfectly cooked hot dog, every single time.

You can literally make a simple weeknight meal in minutes – an absolute game changer for cooking hot dogs.

When I’m craving a good hot dog, this is my favorite way to cook them.

Not only does this recipe take mere minutes and have simple steps, but the cooking method gives the hot dogs a nice crisp skin as well.

This is a lifesaver recipe for a quick lunch and takes way less time than other options.

You can use this recipe to make turkey dogs, or even plant-based hot dogs a swell – to give each a little bit of crispy skin.

Once the juicy hot dogs are cooked, add all your favorite condiments and enjoy! I like to top my crispy hot dogs with diced white onion or red onion, a slice of cheese, ketchup, and mustard.

Some people like to add BBQ sauce as well! Pair with a side of tater tots or potato chips, and you’re set! Enjoy every bite of these air fry hot dogs!

Air Fryer Hot Dogs

My favorite thing about air fryers is that they make easy meals even easier, including hot dogs.

Once you learn how to cook hot dogs in an air fryer, you won’t want to cook them any other way! They are cooked to perfection — juicy with every bite.

Air fried hot dogs are a go-to recipe in my household because they can be put together in 10 minutes or less.

Plus, once you bring out all the hot dog toppings, everyone is guaranteed to find a combination that they love!

For more delicious hot dog recipes, try my Simple Pretzel Dogs, Air Fryer Pigs in a Blanket, or Baked Chili Cheese Dogs.

Or, give this copycat Disneyland Corn Dog recipe a try!

Ingredient Notes and Suggested Toppings

Beef Hot Dogs – Any brand of beef hot dogs will work just fine with this air fryer hot dogs recipe, but the most important thing is that the size of your hot dogs matches the size of your buns!

I recommend the Ballpark beef variety because they taste incredible and are the perfect size.
Hot Dog Buns – Use thick, high-quality buns that won’t fall apart when loaded up with toppings.

The Pepperidge Farms buns are my favorite because of how sturdy they are.
Optional Toppings – Add your favorite toppings to personalize air fryer hot dogs to your liking. Relish, ketchup, and mustard are often popular choices.

Hot dogs also taste incredible with chili, diced onions, sliced jalepeños, shredded cheese, or diced tomatoes!

How to Cook Hot Dogs in Air Fryer

Line Fryer With Parchment. A single layer of parchment in your air fryer basket will make it so easy to clean up afterward.
Score Your Hot Dogs. Use a knife to score each hot dog 4 to 5 times, at an angle. Doing this will help them cook evenly while also preventing the casing from bursting.
Toast Buns Lightly. During the last minute of cooking, place your buns on top of the hot dogs in the air fryer basket.

They will turn out lightly toasted but not too crispy.

More Great Hot Dog Toppings

The following toppings are all great options!

Chicago Style – Add yellow mustard, sweet relish, chopped white onions, tomato, pickle, peppers, and a dash of celery salt if you have that on hand.
Reuben Style – This savory combination features sauerkraut, Swiss cheese, and Thousand Island dressing.
Mushroom and Onion – Sauteed mushrooms and caramelized onions add an amazing texture and sweetness to your hot dogs.
Bacon Cheese – Top with shredded cheese and crispy bacon, either whole strips or crumbles.
Chili Cheese – Scoop a serving of hearty chili on and sprinkle with shredded cheddar cheese. There’s no better way to use leftover chili!
Buffalo sauce – Adds some spice!

Kitchen Tools You Will Need

Air Fryer – Different brands and sizes may require different cooking times, so be familiar with your model and make adjustments as needed.
Parchment Paper – Keep each hot dog in air fryer from sticking to the basket, plus enjoy an easy clean up!

Hot Dog in Air Fryer FAQ

What can I serve with air fryer hot dogs?

While hot dogs in the air fryer can make a delicious meal on their own, serving them with sides makes the meal more complete.

Try a delicious side salad, like my Smoked Potato Salad or Cheddar Broccoli Pasta Salad. Or, serve them up with a scoop of these Crockpot Baked Beans!

Why cook hot dogs in the air fryer?

Using an air fryer to cook hot dogs is a great choice because it’s so quick and also mess-free! The circulating hot air will cook the hot dogs evenly, leaving them juicy and delicious.

You also get a better taste and texture when you cook your hot dog in an air fryer — compared to boiled hot dogs — and they’re faster and easier to make than baked or grilled hot dogs.

Storing and Reheating Hot Dogs in Air Fryer

Air fryer hot dogs can be stored in the refrigerator in an airtight container or bag for up to 5 days.

To reheat, place hot dogs in air fryer at 350°F and warm for 3-5 minutes, or until heated through.

If you are adding toppings, do not add them until you’re ready to serve — or else you’ll end up with a mushy mess!

Enjoy!
With love, from our simple kitchen to yours.

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Sides To Serve With Air Fryer Hot Dogs

Air Fryer Potato Chips

Air Fryer Pickles

Air Fryer Nachos

Air Fryer Sweet Potato Chips

Easy Air Fryer Hot Dogs (10 Minute Recipe)

Air Fryer Hot Dogs are juicy and flavorful! This easy air fried hot dogs recipe is ready to serve with your favorite toppings in 10 minutes.

Course Main

Cuisine American

Method Air Fryer

Prep Time 3

Cook Time 7

Total Time 10

Servings

Calories 266cal

Author Donna Elick

Ingredients

6 beef hot dogs
6 hot dog buns

Instructions

Preheat the air fryer to 400°F. and line the air fryer basket with a sheet of parchment paper.
Using the tip of a sharp knife, score each hot dog 4 to 5 times, at an angle.
Place hot dogs in a single layer in the basket.
Cook for 6 minutes. Open the basket and place buns on top of the hot dogs. Close the basket and cook for one minute longer.
Open the basket and remove the buns. Using tongs, place one hot dog inside each bun. Serve with desired toppings and enjoy!

Notes

Topping Ideas: relish, ketchup, mustard, diced onions, chili, shredded cheese, sliced jalapenos, sriracha, diced tomatoes, salsa, sport peppers, etc.

Nutrition

Originally published December 2022, updated and republished June 2025

The post Easy Air Fryer Hot Dogs (10 Minute Recipe) appeared first on The Slow Roasted Italian.

Easy Two Ingredient Pizza Dough Recipe + Video

Donna Elick — Fri, 06 Jun 2025 10:05:00 +0000

2 Ingredient Pizza Dough is simple and delicious. Even better, it’s ready in just 10 minutes with no rise time. Make savory pizzas, breadsticks, and even desserts with this yogurt pizza dough recipe! Simple ingredients for the win! I promise – this is literally the easiest pizza dough recipe, ever.

This 2-ingredient pizza dough is the easiest way to make a delicious pizza.

When you have a pizza craving, you can make this easy dough, and then top with tomato sauce or marinara sauce, and all your favorite toppings.

The dough cooks to golden brown perfection when you use a pizza stone!

This means that making an easy pizza recipe topped with all your favorite pizza toppings isn’t hard to do at all!

Follow the simple steps on the recipe card below to get started and you’ll be eating easy homemade pizza in no time at all.

And be sure to share this two-ingredient dough recipe with family and friends – because easy pizza dough this good should be shared!

It’s perfect for pizza night, and so much cheaper than anything you can buy at grocery stores.

2 Ingredient Pizza Dough

When I shared a recipe on our Facebook page for a 2 ingredient pizza dough that I have seen all over the internet, our readers went nuts!

No one could believe that you can make pizza dough with 2 ingredients. So, we put it to the test — Greek yogurt and self-rising flour, that’s it. Seriously!

First, I tried out a simple pepperoni pizza, and it was a success. It had such a delicious, tender crust with a slightly crisp exterior.

The next day, we made more pizza, bread sticks, dessert pizzas, and more. Guess what? They were all phenomenal!

Find plenty of ideas below, plus some helpful tips when making yogurt pizza dough that I discovered while experimenting. Happy baking!

Tips for Making Greek Yogurt Pizza Crust

Self-rising flour substitute: Make your own by combining 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder, and 3/4 teaspoon salt.
Mix by hand. You can still make this recipe, even without a stand mixer! Simply add both ingredients to a bowl and mix with a spoon until combined.

Then, flip out onto a well-floured countertop and knead for 5-8 minutes.
Dough too sticky? Add more flour, 1 tablespoon at a time, to fix this problem.

But, keep in mind that you’ll also be incorporating more flour when rolling out the 2 ingredient dough — so it’s fine for it to be a little bit sticky at first!

What to Make with Yogurt Pizza Dough

There are so many ways to use this two ingredient pizza dough! Regardless of what you’re making, the general steps will always be the same:

Roll out the dough to your desired shape and thickness.
Brush with oil/butter, season, and add toppings.
Bake at 450°F for 10-12 minutes, until the Greek yogurt pizza crust is crisp.

Here are just a few of the things we’ve tried and loved. Let us know what you come up with in the comments!

Pizzas

I also like to brush olive oil on my baking sheet and sprinkle it with cornmeal to give this Greek yogurt pizza crust that classic pizzeria texture on the bottom.

Pizza bases are easy to change the flavor!

However, this step is completely optional

Pepperoni – Top dough with marinara, shredded mozzarella, and pepperoni. A little extra cheese over everything helps to hold the pepperoni in place!
Garlic Cheese – Sprinkle dough with garlic powder, then top with marinara and mozzarella cheese.
Lemon Basil – Top dough with marinara, lemon slices, and mozzarella cheese slices (not shreds).

For the best results, add your favorite toppings and seasonings. I like to add Italian seasoning to the top of my two-ingredient pizza dough for a fun flavor.

The best part is that you can add anything that you want! Don’t forget parmesan cheese on your personal pizza!

Bread and Breadsticks

Just like with pizza, you’ll brush the two ingredient pizza dough with olive oil — use high quality if possible since the flavor will come through stronger without the marinara.

You can bake these with or without the cornmeal on the bottom.

Garlic Breadsticks – Sprinkle dough with garlic powder. Transfer to the prepared baking sheet and slice into bread sticks. Bake, then slice along the same lines to separate.
Cheesy Garlic Bread – Sprinkle with garlic powder and shredded Italian cheese blend. Slice before and after baking.

Dessert Pizzas

Instead of olive oil, brush your 2 ingredient pizza dough with butter when making dessert bread.

And apply a thin layer of cooking spray to your baking sheet to prevent sticking!

Cinna-Sticks – Mix together 3 parts sugar to 1 part cinnamon, then sprinkle the mixture over the buttered dough. Slice before and after baking.
Cherry Pie Pizza – Before brushing with butter, pinch the edges of the dough together to form a border. Then, spread cherry pie filling evenly in the center.
Chocolate Dessert Pizza – Spread chocolate sauce over the prepared dough and top with marshmallows.

Once baked, sprinkle with crushed cookies (I like Oreos!) or chopped-up candy bars.

Other spreads like chocolate hazelnut or chocolate peanut butter would be delicious too!

2 Ingredient Dough FAQ

Can you use plain flour to make pizza dough?

Technically, yes, but not when making two ingredient pizza dough. Self-rising flour is essential for this recipe to work.

For a more classic version, which allows for all-purpose flour, try my Italian Pizza Dough Recipe!

Why put yogurt in pizza dough?

The answer is: science! Baking powder is double-acting — it rises when combined with water, then again from the heat in the oven.

Yogurt is the magic ingredient in 2 ingredient dough because it activates the baking powder in self-rising flour. It also helps bind everything together and provides plenty of moisture.

Can you use regular yogurt instead of Greek in pizza dough?

No. The consistency is too thin and will result in an overly sticky dough.

That said, you can use plain coconut yogurt to make this 2 ingredient pizza dough recipe vegan and dairy-free.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Recipes

5 Ingredient Chili

Lazy Day Mac and Cheese

Crock Pot Sloppy Joes

Lazy Day Bacon Cinnamon Rolls

Easy Two Ingredient Pizza Dough Recipe + Video

2 Ingredient Pizza Dough is simple and delicious. Even better, it's ready in just 10 minutes with no rise time!

Course Pantry Staple

Cuisine American

Method Oven

Prep Time 10

Total Time 10

Servings makes 2 medium pizza crusts or one extra large pizza crust

Calories 156cal

Author Donna Elick

Ingredients

1 cup Greek yogurt I used Fage Non-Fat Plain
1 – 1 1/2 cups self-rising flour 1 – 1 1/2 cups

Instructions

Combine yogurt and 1 cup flour in the bowl of an electric stand mixer. Mix until combined, scraping down the bowl as necessary until combined. Knead on medium high for 5 minutes. *see cook’s note for hand mixing method
Slowly add additional flour as necessary to help dough come together. Depending on how thick your yogurt is, you may need up to an extra 1/2 cup of flour. (I used the entire 1 1/2 cups)
Dust clean counter top with flour and remove dough from bowl. Knead a few turns until dough is tacky, but not sticky (it should not leave dough on your hand when you pull away).
Roll out and top as desired. Bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed).

Video

Notes

If mixing by hand combine ingredients in a bowl and mix with spoon until combined. Flip out onto a well floured counter top and knead 5-8 minutes.

If you do not have self-rising flour, you can substitute: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt. Mix together and use as directed in the recipe.

Nutrition

Originally published February 2014, updated and republished June 2025

The post Easy Two Ingredient Pizza Dough Recipe + Video appeared first on The Slow Roasted Italian.

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

Donna Elick — Mon, 02 Jun 2025 22:05:00 +0000

Peach Ice Cream is rich, thick, and amazingly delicious. And it does NOT use sweetened condensed milk. This 2 ingredient ice cream is speckled with fresh peaches and comes together in a flash. It’s so good, you may never get store-bought again! No ice cream maker needed! For the full recipe instructions, be sure to check out the recipe card below.

Dare I say that this is the best peach ice cream out there? Ripe peaches are key for flavor, so making this during the peach season is a must.

If you’re in the mood for delicious homemade ice cream, you can’t go wrong with the two simple ingredients used here. And yes, it has real peach flavor!!!

The first time that I made this great recipe, I was hooked. I made it on a hot summer day, and I will say that the chunks of peaches and peach pieces were the perfect texture and taste on the sweltering summer day.

We literally ate the entire recipe of this fresh peach ice cream recipe, and didn’t feel bad about it at all.

Peach Ice Cream

After creating this dreamy 2-Ingredient Strawberry Ice Cream recipe, I decided to play with other flavor combinations.

With plenty of peaches that are ripe and readily available, I knew that peaches and cream ice cream was the next flavor to try!

How is it still a 2 ingredient ice cream recipe? With a secret ingredient, of course!

Recipe Video

To see us make this peaches and cream ice cream recipe from start to finish, watch the video in this post!

I started with coffee creamer — it’s basically the cream and sugar all in one product. Then, I added some frozen peaches.

A quick whirl in the blender, and the mixture comes out smooth and luscious like soft serve. Fold in some frozen fruit chunks, then get it in the freezer for about an hour.

This peach ice cream is perfectly scoopable and utterly life-changing. The perfect summertime treat! The next time that you’re having a craving, follow the steps on the printable recipe card below to make this peach mixture.

Once you have fresh homemade peach ice cream, you’ll only think about and crave this delicious ice cream!

Want more easy, no-churn ice cream? Our Birthday Cake Ice Cream is creamy, festive, and made with absolutely zero machine in minutes.

Ingredient Notes and Swaps

Coffee Creamer – I used the International Delight Cold Stone Sweet Cream flavor for this peaches and cream ice cream recipe.

If this isn’t available near you, try to find another sweet cream flavor or use vanilla in a pinch.
Frozen Peaches – You are free to use fresh peaches if you have an abundance on hand, but you will still need to freeze them first.

Be sure to also peel the slices before popping them in the freezer to get the creamy texture you’re looking for!

I do not recommend using canned peaches to make peach ice cream.

The ice cream base needs fresh peaches for the flavor of this delicious homemade peach ice cream to shine through.

I’ll buy several pounds of peaches when they’re on sale or fresh at the market, and create this healthy ice cream.

Buy enough to make this treat over the course of a couple of days because you’ll want to eat it nonstop! You literally can’t just have a scoop of this ice cream.

It’s one of those ice cream recipes that everyone pretty much eats until it’s gone.

Tips for Making Peaches and Cream Ice Cream

Use chilled ingredients. Measure the creamer straight from the refrigerator and do not thaw the frozen fruit.

Everything needs to be nice and frosty for this no churn peach ice cream to come out right.
Start slow. First, pulse the ingredients in the blender until the mixture starts to come together. Then, blend until smooth.
Choose the right container. There are plenty of homemade ice cream containers on the market, but nothing beats a regular ol’ metal loaf pan!
Soften before scooping. 2 ingredient ice cream becomes quite firm in the freezer. Transfer to the counter about 10 minutes before serving so it can soften just a bit.

Peach Ice Cream FAQ

What are good mix-ins for peaches and cream ice cream?

Chopped cookies such as Golden Oreos or Gingersnaps would be tasty! Fold those in with the peach chunks after blending.

The summer months are the perfect time to make this ice cream because delicious peaches are everywhere!

Can you make 2 ingredient ice cream without condensed milk?

You bet — this recipe is exact proof of that! Instead of condensed milk, we use rich coffee creamer for both the dairy and the flavor. There are options when it comes to making this homemade peach pie ice cream recipe, so have fun with it.

How long does no churn peach ice cream last in the freezer?

Enjoy peaches and cream ice cream within 2 weeks. After that, the texture will become grainy.

After blending, spread your peach ice cream mixture evenly into the loaf pan. Cover with wax paper before placing it in the freezer, making sure to press down on the paper so it’s touching the surface of the ice cream.

If you plan on saving it for later, then add a lid or wrap the whole pan in aluminum foil.
I have a freezer-safe container that I’ll add this homemade peach ice cream recipe to, and the airtight container does a great job at making it last.

Enjoy!
With love, from our simple kitchen to yours.

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Other Ice Cream Recipes

Soft Strawberry Banana Ice Cream

No-Churn Blueberry Ice Cream

Chocolate Banana Ice Cream (2-Ingredient)

Cake Batter Ice Cream (Cold Stone Copycat)

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

Peach Ice Cream is rich, thick, and amazingly delicious. This 2 ingredient ice cream is easy to make and speckled with fresh peaches!

Course Dessert

Cuisine American

Method Blender, Freezer

Prep Time 5

Total Time 5

Servings

Calories 80cal

Author Donna Elick

Ingredients

2 cups International Delight Cold Stone Sweet Cream Creamer 16 ounces
5 cups frozen peaches divided

Instructions

Add creamer to blender. Top with 4 cups frozen peaches. Cover with blender lid and pulse until peaches and creamer come together. Use your ice cream setting, if your blender has one. Scrape down as needed. Blend until ice cream is thick and creamy.
Meanwhile: Chop remaining peaches into small pieces.
Fold chopped peaches into ice cream.
Serve immediately or scrape into a freezer container (I use a bread loaf pan). Cover with wax paper to keep ice crystals from forming on the top. Freeze until ready to serve, 2 hours to 2 weeks.
Scoop and Enjoy!

Video

Nutrition

Originally published July 2016, updated and republished June 2025

The post No Churn Peach Ice Cream (2-Ingredient Recipe) + Video appeared first on The Slow Roasted Italian.

2 Ingredient Strawberry Ice Cream Recipe + Video

Donna Elick — Wed, 21 May 2025 22:05:00 +0000

This Strawberry Ice Cream Recipe makes thick, creamy, and amazingly delicious no churn strawberry ice cream with just 2 ingredients! Speckled with real berries, this recipe for homemade strawberry ice cream comes together in a flash and is sure to be your go-to summer treat! No ice cream machine needed!

Strawberry Ice Cream Recipe

The warmer weather is on its way, and I am getting my ice cream recipes together. Nothing is more refreshing on a hot summer day than a big bowl of homemade ice cream!

If you agree, you definitely need to try my Ice Cream in a Bag, this No-Churn Peaches and Cream Ice Cream, and of course my Triple Berry Sangria Ice Cream.

And, what’s a bowl of ice cream if it isn’t topped with Homemade Whipped Cream and a big scoop of my No-Fail Caramel Sauce?

Or, maybe you’d prefer my 3-Ingredient Homemade Strawberry Syrup instead.

If you don’t have an ice cream maker, this recipe for homemade strawberry ice cream is exactly what you need!

You simply combine the ingredients in a bowl, and then pop it in the freezer! The result is a deliciously creamy no churn strawberry ice cream that your whole family will love.

Recipe Video

To see us make this homemade strawberry ice cream recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

Frozen Strawberries – This recipe really couldn’t be easier — just grab a bag of frozen berries and your favorite creamer and you’re set!

If you have fresh berries that you need to use up, you’ll need to freeze them first. Otherwise, you’ll simply make flavored creamer and it will take forever to freeze.
Coffee Creamer – I like to use French Vanilla creamer for homemade strawberry ice cream, but feel free to get creative with flavors!

Regular vanilla and sweet cream would be my next top picks, but I hear there’s a Coldstone Cake Batter creamer that would probably be excellent!

Sugar-Free Ice Cream Option

If you’re worried about the sugar content in this homemade strawberry ice cream recipe, you can use sugar-free coffee creamer instead of regular creamer.

It’s a great option for a more diabetic-friendly ice cream recipe!

Tips and Tricks to Make Homemade Strawberry Ice Cream

Use a high-powered blender for best results.

This strawberry ice cream is smooth and creamy. You process the ingredients in a blender, so there are no chunks in the ice cream.

Use a high-power blender like Blendtec or Vitamix for best results. I have also made this recipe with a Ninja with great success.

Turn the blender off and scrape down the sides with a silicone spatula as needed.

Use the right container.

Metal pans are the best choice for no churn ice cream since they get cold super fast and retain that chilly temperature.

There are special containers out there specifically for homemade ice cream, but a loaf pan (like what you’d use to make bread) will do the job just fine!

Add fresh berries for extra pops of sweetness.

If you want chunks of strawberries in your ice cream, chop a few fresh or frozen berries and stir them into the creamer base after you pour it into the freezer container.

You can also add other fruit flavors to the cream base to change up the flavor.

Kitchen Tools You Will Need

Blender – A high-powered blender is a must in every kitchen!
Metal Bread Pan – Most people already have this on hand, so there’s no need to buy a special container.
A sturdy Silicone Spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
Ice cream container – To store the delicious strawberry ice cream once it thaws.
Ice cream scoop – To fill your bowl!

Serving Suggestions

There are so many delicious ways to serve this strawberry ice cream recipe!

You can always enjoy a big bowl on its own. Or, top it with your favorite ice cream toppings like whipped cream, sprinkles, and hot fudge sauce.

Add a scoop (or two) to an ice cream cone or waffle bowl — and don’t forget the Magic Shell!

Or, place a scoop on a slice of pie or sandwich it between two shortbread or chewy chocolate chip cookies.

I’m also all about topping with some fresh fruit and enjoying, too. Different fruits can add a pop of fun flavor to each bite.

Storing No Churn Strawberry Ice Cream

Keep your frozen treat in the freezer so it doesn’t melt. I often press a piece of plastic wrap directly onto the ice cream as extra protection against freezer burn.

If your pan comes with a lid, use that. Otherwise, wrap it tightly with plastic wrap or transfer the ice cream to an airtight container once firm.

No churn ice cream is best enjoyed within a week of making it.

But this strawberry ice cream is so tasty and easy to make, that it never lasts longer than a day or two in our house!

For best results, store homemade ice cream in a shallow flat container in the back of the freezer. Never store ice cream in the freezer door.

Homemade Strawberry Ice Cream Recipe FAQ

What can I use instead of coffee creamer?

If you are out of coffee creamer (or just don’t use it), mix together a few simple ingredients to use as a substitute.

1 cup whole milk
¾ cup heavy cream
¼ cup powdered sugar
1 teaspoon of vanilla extract

Toss it all in the blender and give it a whirl, then continue with the recipe as written!

Can I make this recipe with different fruit?

You bet! Use this strawberry ice cream recipe as a base for all kinds of flavors — mixed berry, peach, mango, cherry… if you can find the frozen fruit, you can make it!

Another delicious option would be to mix and match. Replace half of the strawberries with a different frozen fruit to make a new tasty flavor.

What else can I add to homemade strawberry ice cream?

Instead of fresh strawberries, stir in other fresh fruits like blueberries, raspberries, or mango.

You could also add chocolate chips, brownie pieces, chopped cookies, or candy bits to this strawberry ice cream recipe. Or, swirl in chocolate sauce to create sweet ribbons throughout!

What is the texture of this strawberry ice-cream?

It has the consistency of soft serve. If you want the ice cream base to be a bit firmer, add the fresh strawberry ice cream to the freezer-safe container and store it in the coldest part of your freezer. This could give it a firmer texture, but as the ice cream thaws, it will soften quite a bit.

I will say that the texture is perfect for waffle cones, where you can have soft peaks and fill those cones full! Add a little bit of toppings or sprinkles, and you’re set! Delicious recipes like this are the best.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Strawberry Dessert Recipes

Easy Fresh Strawberry Pie Recipe + Video (No Jello)

Strawberry Icebox Cake (Easy No-Bake Recipe) + Video

Easy Strawberry Popcorn Ball Recipe (Using Jello)

Strawberry Dump Cake (5 Ingredient Recipe) + Video

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

Buy the Ebook Now

2 Ingredient Strawberry Ice Cream Recipe + Video

This Strawberry Ice Cream Recipe makes a blissfully creamy no churn ice cream that's full of fresh strawberries! Just 2 ingredients total!

Course Dessert

Cuisine American

Method Blender, Freezer

Prep Time 5

Freeze 2

Total Time 2 5

Servings

Calories 102cal

Author Donna Elick

Equipment

Ingredients

2 cups liquid french vanilla creamer
4 cups frozen strawberries

Instructions

Add creamer to blender. Top with frozen berries.
Place lid on the blender and pulse until strawberries and creamer come together. Use your ice cream setting, if your blender has one.
Scrape down as needed. Blend until ice cream is thick and creamy.
Serve immediately or scrape into a freezer container (I use a bread loaf pan).
Cover with wax paper to keep ice crystals from forming on the top. Freeze until ready to serve, 2 hours to 2 weeks.
Scoop and Enjoy!

Video

Notes

Use a high power blender like a Blendec or Vitamix for best results. I have also made this recipe with a Ninja with great success.
You can also use other frozen fruit (peaches, berries, etc).
Turn the blender off and scrape down the sides with a silicone spatula as needed.
If you are out of coffee creamer you can substitute 1 cup whole milk, 3/4 cup heavy cream, 1/4 cup powdered sugar and 1 teaspoon vanilla extract.

Nutrition

Originally published June 2016, updated and republished May 2025

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The post 2 Ingredient Strawberry Ice Cream Recipe + Video appeared first on The Slow Roasted Italian.