ICE CREAM Archive - Kimberly Zett

Frozen Peach Strawberry Margarita

Kimberly — Fri, 24 Jul 2026 11:20:35 +0000

Frozen Peach Strawberry Margarita

July 16, 2026 by Kimberly

This Frozen Peach Strawberry Margarita brings summer straight into your glass: fruity strawberries, juicy peach, fresh lime juice, and tequila come together in a wonderfully creamy slushy texture. Whether it’s for a spontaneous evening with friends, your next summer party, or an aperitif on the balcony, this frozen strawberry peach margarita tastes like a holiday and makes you want a second round.

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TOTAL TIME

5 min

SERVES

2 margaritas

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

It was really only a matter of time before my Peach Strawberry Sorbet turned into a frozen drink. The texture is simply perfect for it, the colour already makes me happy, and on warm days, I can hardly think of anything better than a drink that sits somewhere between a cocktail and a slushy.

Frozen cocktails have long been part of summer in our family. The Strawberry Daiquiri is probably the best-known favourite and makes a very reliable appearance in our kitchen as soon as strawberries are in season. This margarita is a little different: fresher, slightly tart from the lime, and less sweet thanks to the tequila than you might expect from a drink made with sorbet.

The sorbet does several things at once here. It brings in the peach and strawberry flavour, creates the frozen texture, and makes any additional sugar unnecessary. Blended with fresh lime juice and crushed ice, it becomes creamy, almost silky, while still staying wonderfully cold and refreshing.

For the rim, I couldn’t decide between salt and sugar. Salt alone would have been too intense for me, while sugar on its own felt a little boring. A mixture of both works best because it brings out the fruit without making the drink any sweeter. With every sip, you first taste a little salt, then the lime, followed by the sorbet – and that is exactly what makes this margarita so good.

It is also practical that the drink can be blended in just a few minutes when guests stay longer than expected or you suddenly feel like having something a little special in the evening. The sorbet can wait in the freezer, and the remaining ingredients are things you will probably already have at home if you make margaritas from time to time.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Frozen Peach Strawberry Margarita

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Author: Kimberly
Total Time: 5 min
Yield: 2 margaritas 1x

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Description

This Frozen Peach Strawberry Margarita brings summer straight into your glass: fruity strawberries, juicy peach, fresh lime juice, and tequila come together in a wonderfully creamy slushy texture. The salt-and-sugar rim creates the perfect contrast to the sweet fruitiness of the sorbet. Whether it’s for a spontaneous evening with friends, your next summer party, or an aperitif on the balcony, this frozen strawberry peach margarita tastes like a holiday and makes you want a second round.

GOOD TO HAVE ON HAND

blender
Margarita glass
small plate

Ingredients

Units

for the rim

1 lime wedge
1 tbsp sugar
1 tsp salt

for the margarita

4 scoops of peach strawberry sorbet
80 milliliters tequila blanco
2 limes
1 cup ice cubes

Instructions

Mix sugar and salt on a small plate. Rub a lime wedge around the rim of the glass, then dip it into the mixture of salt and sugar.
Blend all the margarita ingredients until creamy and slushy and pour it into the margarita glasses.
If the mixture is too thick, add 1–2 tablespoons of lime juice. If it is too thin, add more ice cubes.

Prep Time: 5 min

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Yogurt Lime Ice Cream Trifle

Kimberly — Mon, 20 Jul 2026 09:00:19 +0000

Yogurt Lime Ice Cream Trifle

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July 20, 2026 by Kimberly

This yogurt lime ice cream dessert tastes like an ice-cold, creamy limeade, only with crunchy lemon cookies and little pieces of meringue in between. Fresh, slightly tangy, and just sweet enough, it is the perfect summer dessert for hot days. The best part is that the dessert glasses can be prepared in advance and served straight from the freezer whenever guests stop by unexpectedly or an ordinary Tuesday could use something a little special.

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TOTAL TIME

10 min

SERVES

2 desserts

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Of course, the Yogurt Lime Swirl Ice Cream had to become a proper dessert. One that looks as though you spent a long time in the kitchen, even though it actually takes barely five minutes.

The idea mostly came about because I still had some lemon cookies and a few of those little meringues left over, and they were far too pretty to simply disappear into the back of a cupboard. So I layered everything in dessert glasses: crushed cookies on the bottom, creamy yogurt lime ice cream on top, and then a generous layer of crumbled meringue. A slice of lime on the rim, a little of the remaining lime swirl spooned over the top, and suddenly it looked very much like a carefully planned dessert rather than a way of using up leftovers.

We had actually planned to eat it straight away. Then we spontaneously decided to go out, so I simply placed the finished glasses in the freezer. To be honest, I was not entirely sure how the cookies and meringue would handle it. But the following evening came with a very pleasant surprise: the cookies were still crisp, the meringue had kept its texture, and the ice cream was, of course, exactly as it should be.

Ever since, I have thought that keeping ready-made dessert glasses in the freezer is almost a little ingenious. You open the freezer on a completely ordinary weekday and take out a dessert that is already finished, served in an ice-cold glass, with nothing else left to do.

Flavour-wise, it reminds me of limeade, only in the form of creamy ice cream. Fresh, slightly tangy, and sweet enough, with crunchy pieces in every spoonful. On a really hot summer day, this combination is hard to beat.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Yogurt Lime Ice Cream Trifle

Author: Kimberly
Total Time: 10 min
Yield: 2 1x

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Description

GOOD TO HAVE ON HAND

pretty dessert bowls

Ingredients

2 white chocolate lemons cookies
6 scoops of yogurt lime swirl ice cream
1 lime
meringue

Instructions

Crumble the cookies into small pieces and divide them between the dessert glasses.
Add 3 scoops of yogurt lime swirl ice cream to each glass.
Crumble the meringue and sprinkle it over the ice cream.
If you have any lime swirl left, drizzle it over the meringue.
Finish by placing a lime slice on the rim of each glass.
Serve immediately or place the glasses in the freezer until ready to serve.

Prep Time: 10 min

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Bruleed Salted Caramel Ice Cream

Kimberly — Sun, 19 Jul 2026 09:44:59 +0000

Bruleed Salted Caramel Ice Cream

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July 19, 2026 by Kimberly

Imagine tapping your spoon through a thin, crisp caramel shell to find ice-cold, creamy salted caramel ice cream underneath. That is exactly what this crème brûlée ice cream is: warm and caramelized on top, soft, cold, and slightly salty underneath. Every spoonful brings together shards of caramel and melting ice cream – and that contrast is exactly what makes this dessert so good.

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TOTAL TIME

10 min

SERVES

2 ramekins

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

You probably know by now that I like things to be a little special. Not necessarily complicated, but whenever a small idea can turn a good dessert into something even better, I have to try it. That is exactly how this Salted Caramel Crème Brûlée Ice Cream came to be.

It started with my Salted Caramel Ice Cream, which is already perfectly good on its own. But then I started thinking about crème brûlée – more specifically, that moment when the spoon breaks through the thin, firm sugar crust. Probably one of the best sounds a dessert can make. Naturally, the question followed: why shouldn’t that work on ice cream too? It does. Surprisingly well, in fact.

Underneath the caramel layer, the ice cream stays cold and creamy. With the first spoonful, the crust breaks into small pieces that mix with the soft salted caramel ice cream. Sweet caramel, a little salt, and that contrast between crisp and creamy.

For the crust, I did not simply use regular sugar this time. I first melted it into a dark caramel, let it cool and harden completely, and then ground it into a fine powder. This allows the caramel powder to melt especially quickly under the blowtorch while adding even more depth and toasted flavour. It does not just taste like caramelized sugar, but intensely of caramel, which is of course perfect with the ice cream.

You can still skip that extra step and use regular sugar instead. The dessert works very well that way too. The caramel version is more for those days when you feel like a small kitchen experiment and a little extra effort suddenly seems entirely reasonable.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Bruleed Salted Caramel Ice Cream

Author: Kimberly
Total Time: 10 min
Yield: 2 ramekins 1x

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Description

GOOD TO HAVE ON HAND

kitchen torch
small saucepan
parchment paper
heatproof ramekins
small sieve

Ingredients

Units

100 grams white sugar
4 scoops of salted caramel ice cream

Instructions

Optional: Caramelize the sugar in a small saucepan, then pour it onto a sheet of parchment paper. Leave it to cool completely and harden. Once set, transfer the caramel to a food processor and blend it into a fine powder. You can skip this step and use regular white sugar instead.
Spoon the ice cream into the ramekins and smooth the surface, leaving a little room at the top. Sift the caramel powder or regular white sugar evenly over the ice cream using a small sieve. Briefly torch the surface until the sugar melts and forms a firm caramel shell.
Serve immediately or return the ramekins to the freezer until ready to serve.

Prep Time: 10 min

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Peach Strawberry Sorbet

Kimberly — Wed, 08 Jul 2026 08:00:25 +0000

Peach Strawberry Sorbet

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July 8, 2026 by Kimberly

Sweet peaches, juicy strawberries, and a squeeze of lime. That’s all this homemade peach strawberry sorbet needs to taste like pure summer. It’s refreshing, completely dairy-free, and happens to come in a color I’d love to wear as blush. Whether as a light dessert on hot days, a cool-down in between, or a moment on the balcony that briefly feels like vacation: this sorbet simply makes summer a little better.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

4 hrs + 20 min

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Thursday, 7 a.m. While other people are still sleepily stirring their coffee, I’m in the kitchen puréeing fruit. Not because I have to, but because this sorbet wanted to get made and my calendar had no other slots left. This is what dedication looks like. The plan was actually a different one. Peaches were on the list, the supermarket had other ideas, and so it ended up being white nectarines. The recipe is still called peach strawberry sorbet, and I’m sticking with it.

That’s the beauty of homemade sorbet anyway: whether peach, nectarine, or whatever happens to be ripe and looking good, what matters in the end is that the fruit tastes like summer. Originally, the sorbet was also supposed to be two-toned, hence the two separate purées. Then I did some quick math on the extra waiting time that would have meant, and changed my mind. Both purées together, into the ice cream maker, done. And honestly? Best decision of the day. Sometimes impatience isn’t such a bad thing after all.

The result: a sorbet that’s fruity and refreshing, completely dairy-free, and feels like instant relief on a hot day. Sweet peach, strawberries, a squeeze of lime for freshness – that’s all it takes to make hot days a whole lot more bearable. And the best part: once it’s made, the sorbet waits patiently in the freezer for its big moment. Whether it’s unexpected guests, a warm evening on the balcony, or just a Tuesday that deserves a little reward. You’ll be glad it’s there.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Peach Strawberry Sorbet

Author: Kimberly
Total Time: 4 hrs + 20 min

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Description

GOOD TO HAVE ON HAND

Ice Cream Maker
Standmixer
Sieve
Bowl

Ingredients

Units

600 grams peaches
500 grams strawberries
180 grams white sugar
2 limes

Instructions

Add the peaches and strawberries to a blender with the sugar and lime juice, then blend until smooth.
Pass the mixture through a sieve into a bowl and chill in the fridge for 4 hours.
Pour the mixture into the ice cream maker and churn for 20 minutes. The sorbet can either be served straight away or transferred to the freezer for another 3–4 hours.

Prep Time: 20 min
Passive Time: 4 hrs

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Yogurt Lime Swirl Ice Cream

Kimberly — Tue, 07 Jul 2026 08:00:09 +0000

Yogurt Lime Swirl Ice Cream

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July 7, 2026 by Kimberly

Creamy yogurt ice cream meets a fresh lime swirl. This homemade frozen yogurt is summer in a bowl. The yogurt base stays wonderfully creamy and scoopable even after freezing, while the lime swirl brings natural color and a bright hint of tartness for that wow-worthy marble look. Whether as a refreshing dessert, a sweet cool-down on hot days, or a showstopper at your next dinner party: this yogurt lime ice cream makes every summer moment a little more refreshing.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hour

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Some recipes work on the first try. And then there’s this yogurt lime swirl ice cream. The lime swirl took me four attempts. Four! But hey, for a yogurt lime swirl ice cream, I wanted nothing less than perfect. My goal was clear: I wanted a homemade ice cream that doesn’t turn rock hard in the freezer, but stays beautifully creamy and scoopable. Sounds simple, but it isn’t. Anyone who has ever had to chisel ice cream out of the freezer knows exactly what I mean. So I tinkered, tested, tossed and on the fourth try, everything finally came together. Creamy, fresh, scoopable. Exactly the way I had imagined it.

I didn’t want to compromise on the color either. The swirl in this recipe gets its color entirely from natural ingredients. It was supposed to look like real lime not like plastic. The base is my tried-and-true Yogurt Ice Cream. Yogurt ice cream is my absolute favorite anyway that light freshness, that creaminess, that feeling of summer in a bowl. But paired with the tangy, fresh lime swirl? It takes the whole thing to a completely different level. The best part comes when you layer it: the yogurt base and lime swirl are added to the container in alternating layers and gently swirled with a knife, creating a gorgeous marble look.

Every scoop looks a little different, and that’s exactly what makes this frozen yogurt so special to me. It’s one of those recipes where even the plating is pure joy. Whether as dessert on a warm summer evening, a little cool-down in between, or the highlight of your next dinner with friends, this yogurt lime ice cream is my personal summer favorite. And I promise you: after the first spoonful, you’ll understand why I don’t regret a single one of those four attempts. I simply love everything about it.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Yogurt Lime Swirl Ice Cream

Author: Kimberly
Total Time: 1 hours
Yield: 6 portions 1x

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Description

GOOD TO HAVE ON HAND

ice cream maker
big bowl
whisk
small pot

Ingredients

Units

ICE CREAM BASE

750 grams greek yogurt (10% fat)
145 milliliters full-fat cow milk
145 grams heavy whipping cream
125 grams white sugar
juice of 1 lemon

LIME SWIRL

120 milliliters water
juice of 1 lime
50 grams white sugar
zest of 1 lime
6 grams clear cake glaze powder
25 grams corn syrup
green food coloring

Instructions

LIME SWIRL

Add the water, sugar, corn syrup, lime zest, and clear cake glaze powder to a small saucepan and whisk until smooth. Bring to a brief boil while stirring, until the mixture thickens slightly and turns glossy.
Remove from the heat. Stir in the lime juice and food coloring and let it cool completely.

YOGURT ICE CREAM

Depending on your ice cream maker, place the freezer bowl in the freezer at least 24 hours in advance.
For the ice cream base, add the yogurt, milk, cream, sugar, and a little lemon juice to a large bowl. Whisk everything thoroughly until the sugar has dissolved and the mixture is smooth.
Turn on the ice cream maker and pour in the yogurt mixture. Let it churn for about 15 minutes, until it reaches a creamy frozen yogurt consistency.

ASSEMBLY

Layer the ice cream with the lime swirl in a freezer-safe container and swirl it gently with a knife, if desired.
If you want to enjoy the ice cream soft and creamy right away, serve it immediately. For firmer scoops, freeze it for another 3–4 hours.

Prep Time: 1 hours

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Salted Caramel Ice Cream

Kimberly — Sat, 04 Jul 2026 08:00:06 +0000

Salted Caramel Ice Cream

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July 4, 2026 by Kimberly

Imagine opening your freezer and finding homemade salted caramel ice cream waiting for you: creamy, sweet, salty, and layered with thick ribbons of caramel swirl. This ice cream tastes like a summer evening after spending the whole day by the sea: salty skin, shoulders still warm from the sun, open windows, and that moment when you have absolutely nothing left to do except spoon something cold from a bowl.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

9 hrs

SERVES

6 portions

DIET

vegetarian

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A Little Love Letter

I think there are ice cream flavors you like, and then there are ice cream flavors that suddenly become part of your personality. Salted caramel is definitely in the second category for me. Whenever I see those two words, my brain is immediately on board. No questions. No reason. Just: yes, please.

So it was pretty clear that I had to make salted caramel ice cream myself. The beautiful thing about it starts long before the ice cream is even finished. In the kitchen, the sugar slowly turns into caramel, and suddenly the whole apartment smells warm.

And then comes the part I was almost most excited about: the caramel swirl. That glossy, thick caramel sauce that gets layered between the ice cream and creates those beautiful ribbons when you scoop into it.

Here is my very important note: give the base enough time to cool down before putting it into the ice cream maker. Really. Cold base equals better ice cream. But even with my little bit of impatience, it still turned into a creamy, caramel-y, slightly salty ice cream that became even more perfect in the freezer.

And by the first spoonful at the latest, it was clear: this flavor is staying. It tastes like a summer evening, like a little dessert moment, like “just a little bit more” — and then somehow you find yourself standing in front of the freezer again with a bowl and a spoon.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Salted Caramel Ice Cream

Author: Kimberly
Total Time: 9 hrs
Yield: 6 portions 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

ice cream maker
small saucepan
medium saucepan
whisk
large bowl

Ingredients

Units

CARAMEL SWIRL

120 grams white sugar
40 grams butter
100 milliliters heavy whipping cream
optional: 40 grams corn syrup

SALTED CARAMEL ICE CREAM

500 grams heavy whipping cream
500 milliliters full-fat cow milk
180 grams white sugar
5 egg yolks
1/2-3/4 tsp salt

Instructions

Caramel Swirl: Caramelize the sugar until it turns a beautiful amber color. Stir in the butter. Slowly add the cream, carefully, as the mixture will bubble up strongly. Stir in the glucose syrup at the end. Let the sauce simmer for a few minutes until slightly thickened. Allow it to cool completely. Once cold, it should be creamy, thick, but still spoonable.
Ice Cream Base (morning): Heat the cream in a medium saucepan until hot, but not boiling. Keep it warm over the lowest heat. This is important because cold cream can make the caramel clump more and cause stronger splattering when added.
Add the sugar to a large saucepan and let it melt over medium heat. Try not to stir at the beginning. Once the sugar has melted, continue heating until the caramel is dark golden to amber in color.
Slowly add the hot cream to the caramel while stirring. Be careful: it will bubble and steam heavily. Work slowly. If small caramel lumps form, don’t worry they will dissolve again as you keep stirring.
Add the milk, glucose syrup, salt, and butter. Stir everything over low to medium heat until the caramel has completely dissolved.
In a separate bowl, whisk the 5 egg yolks until smooth.
Slowly pour the warm caramel milk and cream mixture into the egg yolks while whisking constantly. Start with just a few ladles, then gradually add more. This prevents the egg yolks from curdling.
Pour everything back into the saucepan and heat over low to medium heat, stirring constantly, until the mixture reaches 84°C.
Pour the mixture through a fine sieve into a bowl. Ideally, place the bowl directly into a cold water bath or ice bath and stir occasionally for 10–15 minutes. Then cover and place in the fridge. The goal is for the base to be properly cold before churning it in the ice cream maker.
Ice Cream Base (afternoon/evening): Pour the base directly into the ice cream maker and churn. Straight from the machine, the ice cream will be rather soft and creamy. For scoopable ice cream, freeze for another 2–3 hours. After that, it should be nicely firm. If needed, let it sit at room temperature for 5–10 minutes before serving.

Prep Time: 60 min
Passive Time: 8 hrs

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Classic Vanilla Ice Cream

Kimberly — Thu, 02 Jul 2026 08:00:29 +0000

Classic Vanilla Ice Cream

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July 2, 2026 by Kimberly

By the first spoonful at the latest, you understand why homemade vanilla ice cream just feels different. It is not simply cold and sweet, but melts slowly on your tongue, turning soft, creamy, and almost a little nostalgic. Suddenly, your mind is somewhere between a warm summer day, a bowl of ice cream on the balcony, and that little evening moment when you only meant to have one scoop and then somehow find yourself going back to the freezer.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

9 hrs

SERVES

6 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Some things sound so simple at first that you almost underestimate them. Vanilla ice cream, for example. At first glance, it is the classic, the safe choice, the flavor that is somehow always there. But when vanilla ice cream is made really well, it suddenly is not plain at all. It is creamy, rounded, soft, aromatic, and exactly the kind of ice cream that makes you think after the first spoonful: Oh, this is what it is supposed to taste like.

For me, homemade vanilla ice cream felt like the perfect way to start our little ice cream month. If you are going to begin with ice cream love, you might as well begin with the foundation. With the recipe that shows whether an ice cream is truly good. No hiding behind toppings, sauces, or wild flavor combinations. Just milk, cream, egg yolks, sugar, and vanilla. But done properly.

And that is exactly why two vanilla pods go into this base. Not because we want to be dramatic — although, maybe a little — but because real vanilla simply makes all the difference. Those tiny black specks do not just look beautiful; they give the ice cream that warm, deep flavor that store-bought vanilla ice cream so often misses.

To be honest, I had a little respect for making ice cream with egg yolks myself, but in the end, it is much more doable than you might think. You take a little time in the morning to prepare the base, let it chill peacefully in the fridge, and then pour it into the ice cream maker in the evening. And then that moment happens: the machine is running, the mixture becomes lighter, thicker, creamier — and at some point, the ice cream looks like the softest vanilla ice cream in the world. Straight from the machine, it is basically like soft serve, which for me personally is already a very strong argument for going in immediately with a spoon.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Classic Vanilla Ice Cream

Author: Kimberly
Total Time: 8 hrs + 60 min
Yield: 6 portions 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

ice cream maker
medium saucepan
whisk
large bowl

Ingredients

Units

500 grams heavy whipping cream
500 milliliters full-fat cow milk
190 grams white sugar
5 egg yolks
2 vanilla beans
pinch of salt

Instructions

In the morning: Add the milk, cream, scraped vanilla seeds, vanilla pods, salt, and half of the sugar to a saucepan and heat slowly. The mixture should become hot, but not boil. Remove the saucepan from the heat and set aside.
In the meantime, whisk the egg yolks with the remaining sugar until well combined.
Slowly pour the warm milk and cream mixture into the egg yolks while whisking constantly to prevent the eggs from curdling. Then pour everything back into the saucepan.
Heat the mixture over low to medium heat, stirring constantly, until it reaches 84°C and slightly thickens.
Pour the ice cream base through a fine sieve. Add the vanilla pods back in so they can continue to infuse the mixture while it chills.
Place the mixture directly in the fridge.
In the evening: Remove the vanilla pods from the well-chilled ice cream base.
Pour the mixture directly into the ice cream maker and churn until creamy.
Serve the finished ice cream immediately or transfer it to a suitable container and freeze for another 4 hours until firm.

Prep Time: 60 min
Passive Time: 8 hrs

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Yogurt Ice Cream

Kimberly — Mon, 25 May 2026 16:14:18 +0000

Yogurt Ice Cream

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May 26, 2026 by Kimberly

This extra creamy homemade frozen yogurt tastes like summer from your favorite little ice cream shop, only made in your own kitchen and in exactly the amount you want. With just five ingredients, it turns into a fresh, slightly tangy, beautifully creamy frozen yogurt in only 20 minutes. It gets even better with strawberry sauce and white chocolate shavings for homemade spaghetti ice cream.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

20 min

SERVES

6 big scoops

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

My mom and I were on the phone and somehow we ended up talking about making ice cream at home. And not just any ice cream, but frozen yogurt. The really good kind: creamy, slightly tangy, fresh, and so delicious that you kind of want to order ten scoops of it. Our love for frozen yogurt goes so far that we even order spaghetti ice cream with frozen yogurt instead of vanilla ice cream. I know. Maybe not classic. But very correct.

And while we were talking about how dreamy it would be to make that exact kind of ice cream at home, I suddenly had one of those moments where I thought: why not? I had been eyeing an ice cream machine for ages. So I finally just ordered it, and I can say with full confidence: best decision of my life. At least in the category of kitchen appliances.

For my perfect homemade frozen yogurt, I only need five ingredients: yogurt, cream, milk, sugar, and a little lemon juice. That’s it. This exact combination makes the ice cream beautifully creamy, fresh, and not too heavy. It tastes like summer, like an ice cream shop, like “I only wanted one little scoop, but now the bowl is empty.”

When the frozen yogurt came out of the ice cream machine after only 15 minutes, I was honestly speechless for a second. It was truly perfect. So, naturally, I called my mom again right away and simply said: “It turned out perfect.” No further convincing was needed. My parents ordered the ice cream machine immediately after. And now? Now the whole family is basically just producing ice cream.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Yogurt Ice Cream

Author: Kimberly
Total Time: 20 min
Yield: 2-3 portions 1x

Print Recipe

Description

This extra creamy homemade frozen yogurt tastes like summer from your favorite little ice cream shop, only made in your own kitchen and in exactly the amount you want. With just five ingredients, it turns into a fresh, slightly tangy, beautifully creamy frozen yogurt in only 15 minutes. It gets even better with strawberry sauce and white chocolate shavings for homemade spaghetti ice cream.

GOOD TO HAVE ON HAND

ice cream maker
big bowl
whisk

Ingredients

Units

500 grams full-fat yogurt (10% fat)
100 grams full-fat cow milk (3,5% fat)
100 grams heavy cream
100 grams white sugar
1/2 lemon

Instructions

Depending on your ice cream machine, place the cooling bowl in the freezer at least 24 hours in advance.
For the ice cream mixture, add the yogurt, milk, cream, sugar, and a little lemon juice to a large bowl. Whisk everything thoroughly until the sugar has dissolved and the mixture is smooth.
Turn on the ice cream machine and pour in the entire yogurt mixture. Let the ice cream churn for about 15 minutes, until it has a creamy frozen yogurt consistency.
If you want to enjoy the frozen yogurt soft and creamy, you can serve it right away. For firm scoops of ice cream, transfer the mixture to a container and place it in the freezer for another 3–4 hours.

Prep Time: 5 min
Passive Time: 15

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Vanilla Parfait with Chocolate Soil

Kimberly — Fri, 20 Dec 2024 16:40:35 +0000

Vanilla Parfait with Chocolate Soil

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December 20, 2024 by Kimberly

This creamy vanilla parfait melts like a dream, paired with crunchy, bittersweet chocolate soil for a texture and flavor explosion. Dessert vibes: fancy enough to impress, cozy enough to devour solo.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

4 hrs + 40 min

SERVES

10 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

If you’re looking for a dessert that feels both luxurious and approachable, this vanilla parfait with chocolate soil is it. The creamy, rich vanilla base perfectly contrasts the crunchy, bittersweet chocolate soil, creating a balance of flavors and textures. It’s the kind of dessert that wows at a dinner party but is easy enough to whip up for yourself when you need a little indulgence. Bonus: it’s no-bake and totally make-ahead friendly!

Serve your parfait chilled in elegant bowls or plates for the ultimate dessert presentation. Spoon the creamy vanilla layer first and top with a generous sprinkle of chocolate soil for that perfect crunch. Want to elevate it even more? Add fresh berries, a drizzle of caramel or even a few drops of this Mint Oil.

Keep the parfait in an airtight container in the freezer for up to one week. Store the chocolate soil separately in a dry container to maintain its crunch. Assemble right before serving.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Vanilla Parfait with Chocolate Soil

5 from 1 review

Author: Kimberly
Total Time: 4 hrs + 40 min
Yield: 10-12 1x

Print Recipe

Description

Recommended Equipment

two glass or metal mixing bowls
two small bowls
baking tray
small pot
whisk
silicone spatula
fine mesh strainer
molds for the parfait

Ingredients

Units

PARFAIT

4 egg yolks
100 grams powdered sugar
400 grams heavy cream
1 vanilla pod

CHOCOLATE SOIL

60 grams powdered sugar
100 grams all-purpose flour
15 grams unsweetened cocoa powder
1/4 tsp salt
50 grams butter
1 tsp ground coffee

Instructions

Whip the cream until stiff peaks form, then place it in the fridge to keep cold.
Separate the eggs, placing the yolks in a glass or metal bowl. Scrape the vanilla pod and add the seeds to the yolks.
Sift the powdered sugar through a fine mesh strainer into the yolks. Mix well with the vanilla seeds.
Place the bowl over a pot of simmering water (double boiler setup), ensuring only the steam touches the bowl. Whisk the mixture until it reaches 80 °C (176 °F).
Prepare an ice bath (a bowl with cold water and ice cubes). Once the yolk mixture reaches 80 °C, place the bowl in the ice bath and whisk until the mixture cools and becomes thick, sticky, and creamy.
Gently fold the chilled whipped cream into the cooled yolk mixture using a silicone spatula until fully combined.
Pour the parfait mixture into molds and freeze for about 4 hours.
For the chocolate soil, preheat the oven to 160 °C (320 °F).
Combine sugar, flour, cocoa powder, salt, and ground coffee in a bowl.
Melt the butter and add it to the dry ingredients. Mix with your hands until a crumbly texture forms.
Spread the mixture evenly on a small baking tray and bake for about 10 minutes.
Remove the tray from the oven, let the mixture cool, then crumble it into pieces. Store in an airtight container.
To serve, unmold the parfaits, arrange them on plates, and decorate with the chocolate soil around them.
Optional: Garnish with mint oil, berry compote, marzipan sauce, or chocolate sauce.

Passive Time: 4 hours
Cook Time: 40 min

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Pecan Caramel Pie Cobbler

Kimberly — Sun, 01 Dec 2024 16:38:07 +0000

Pecan Caramel Pie Cobbler

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November 27, 2024 by Kimberly

This warm, gooey cobbler is the ultimate comfort dessert – melty caramel candies, crunchy pecans, and buttery dough baked into golden perfection. A cozy, sweet treat for every dessert lover out there!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

1 hr + 15 min

SERVES

8 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

There’s something magical about desserts that feel like a warm hug, and this cobbler delivers just that. Melty caramel candies and crunchy pecans create a gooey filling, while the buttery dough bakes into a golden, rustic crust. It’s the perfect dessert for chilly evenings or holiday gatherings, combining the cozy flavors of caramel and pecans into one irresistible dish. Trust me, once you try this cobbler, it’ll quickly become a go-to comfort dessert for every season.

This cobbler is best served warm, straight out of the oven, with a scoop of vanilla ice cream or a dollop of whipped cream on top. The cold creaminess of the topping perfectly balances the gooey caramel and crunchy pecans. Sprinkle a few extra pecans over the top for added texture. It’s perfect for family gatherings, dinner parties, or just a cozy night in.

Store any leftovers in an airtight container at room temperature for up to one day, or in the fridge for up to four days. Reheat individual portions in the microwave for 20-30 seconds to bring back the gooey, warm goodness.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Pecan Caramel Pie Cobbler

4.3 from 3 reviews

Author: Kimberly
Total Time: 75 min
Yield: 8 1x

Print Recipe

Description

RECOMMENDED EQUIPMENT

baking dish (approx. 20×30 cm or similar)
mixing bowl
whisk or hand mixer
kettle (for boiling water)

Ingredients

Units

120 grams butter
125 grams all-purpose flour
125 grams white sugar
3 tsp baking powder
1/4 tsp salt
170 milliliter full-fat cow milk
1 tsp vanilla extract
100 grams pecans
50 grams brown sugar
125 grams caramel candies
250 milliliter boiling water
vanilla ice cream

Instructions

Preheat the oven to 175°C / 350°F. Grab a baking dish, drop in the butter, and pop it into the oven for a few minutes and let it melt.
In a bowl, combine flour, sugar, baking powder, and a pinch of salt. Stir in milk and a splash of vanilla extract until it’s all smooth, creamy, and totally lump-free.
Carefully pull the now-buttery baking dish out of the oven. Pour the batter right over that melted butter. Trust the process – it looks weird now, but it’s all part of trust the process. Sprinkle pecans on top and follow up with a layer of brown sugar. Finally, add the caramel candies. Whole or crushed? Dealer’s choice.
Next, get that kettle boiling and slowly pour the hot water over everything in the dish. Yes, everything. No stirring allowed! Just trust me on this one.
Bake uncovered for 30–35 minutes or until the top is golden brown and smells like a caramel dream.
Take it out and let it cool for about 30 minutes. Patience is key – the caramel sauce underneath thickens and gets all creamy during this time.
Scoop it into bowls, drizzle with that caramel sauce hiding underneath, and top with a big ol’ scoop of vanilla ice cream.

Passive Time: 60 min
Cook Time: 15 min

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ICE CREAM Archive - Kimberly Zett

Frozen Peach Strawberry Margarita

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Yogurt Lime Ice Cream Trifle

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Bruleed Salted Caramel Ice Cream

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Peach Strawberry Sorbet

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Yogurt Lime Swirl Ice Cream

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Salted Caramel Ice Cream

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A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Classic Vanilla Ice Cream

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Yogurt Ice Cream

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Vanilla Parfait with Chocolate Soil

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

Pecan Caramel Pie Cobbler

A Little Love Letter

Hi, I'm Kimberly.

Description

Ingredients

Instructions

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EVERY RECIPE DESERVES<\/p>\n