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Easy Greek Yogurt Cheesecakes are light, honey-sweetened, and perfect for summer. Served in stemware, they’re great for entertaining – no oven needed! Summer entertaining calls for quick, easy desserts that are as delicious as they are stress-free. That’s why I whipped up these Easy Greek Yogurt Cheesecakes. That’s right – Greek yogurt isn’t just for […] LEGGI TUTTO
This No-Bake Strawberry Lime Ritz Cracker Dessert is a sweet, creamy, layered treat perfect for summer gatherings. Easy, refreshing, and crowd-pleasing! Last year, I stumbled upon J. Kenji López-Alt’s on Food52 and immediately bookmarked it for summer. It had everything I love in a warm-weather dessert with bright citrus, sweetened condensed milk, and a salty-sweet […] LEGGI TUTTO
Sweet, citrusy, and a little bit floral, these Lemon Elderflower Cordial Slices are a sophisticated spin on the classic jello shot, served up in sunny lemon peels. Let’s be honest, traditional jello shots are more college dorm than cocktail hour. But these beauties? They’re light, fragrant, and infused with real elderflower liqueur and freshly squeezed […] LEGGI TUTTO
Chocolate pudding dirt cups topped with cookie crumb ‘dirt’ and strawberry ‘carrots’ – a fun, easy Easter dessert that both kids and adults will love! Spring brings us gorgeous, juicy strawberries. They’re one of the first harvests of the season and often come at a great price. I couldn’t resist grabbing a pint (or two) […] LEGGI TUTTO
This Layered Espresso Martini Mousse is a sophisticated dessert featuring espresso gelée, velvety espresso-chocolate mousse, and whipped cream – all elegantly served in a cocktail glass. If you love an espresso martini, you’re going to be obsessed with this dessert version! This layered espresso martini mousse is inspired by the , which has made a […] LEGGI TUTTO
This Black Forest Tiramisu combines rich chocolate, tart cherries, and creamy layers into one easy-to-make dessert – perfect for Oktoberfest!
Happy Oktoberfest to all who celebrate! This year the festivities run from September 21st through October 6th, so there’s still plenty of celebrate with good food, good drinks, and good company. While beer might take center stage, the food is just as important. Traditional Bavarian treats like pretzels, sausages, and schnitzels are everywhere, but let’s not forget dessert!
This recipe blends the iconic flavors of Black Forest Cake—cherries, chocolate, and cream—with some traditional elements of tiramisu. But instead of sticking to just coffee, this confection ups the ante with cherry-espresso soaked ladyfingers. It’s layered with mascarpone cream, sour cherries, and a rich chocolate ganache. Top it off with chocolate curls (or shavings, if you’re short on time), and you’ve got a treat that’s perfect for Oktoberfest – or any fall gathering.
Black Forest Cake, or Schwarzwälder Kirschtorte, is one of Germany’s most beloved desserts. (Note: Here’s my trusty Classic Black Forest Cake Recipe, which I make all the time!) Traditionally, it’s made with layers of chocolate cake, whipped cream, cherries, and a splash of kirsch (a cherry brandy). The combination of rich chocolate and tart cherries creates a flavor pairing that’s hard to beat. I wanted to take those flavors and give them a new twist. You’ll still get all the cherry, chocolate, and cream notes you love from Black Forest Cake, but in a no-bake dessert that’s easy to assemble in an 8×8 pan.
Make the Ganache
This recipe has ribbons of chocolate ganache running through the layers. Make this first so it can cool a little before using it on chilled cream.
Begin with 1/2 cup of heavy cream and 1 cup of chocolate chips. Stir them together briefly in a microwave-safe bowl and heat at 100% power for about 1 minute. Or until the cream is very hot and steaming but not boiling. Let the mixture stand for about 1 minute, then blend it together until a smooth shiny ganache forms.
Then, stir in 1 tablespoon of Kirsch liqueur; set aside to cool. I used my Homemade Cherry Liqueur which really amplifies the cherry flavor. (It’s so easy to make, and bottled, makes wonderful holiday gifts!) I use it in all kinds of baking and pastry recipes. Or, if you’d like to omit the liqueur completely, replace it with 1 tablespoon of cherry juice from the jar of cherries we’re using in the recipe (more on this in a bit).
Make the Mascarpone Cream
Mascarpone cream is a traditional tiramisu component, and it’s so easy to make. Whip heavy cream in a bowl while gradually adding granulated sugar. When it thickens a little, add in some more cherry liqueur (or cherry juice) and beat until combined. Then, add room temperature mascarpone cream to the mixture and whip until thick and fluffy. It’s that easy!
Cherry Espresso Soak
This may seem an odd flavor duo, but it works! First, you’ll need a 24 oz. jar of pitted sour cherries, such as sweetened Morello cherries in light syrup. The ingredients on the label should be: sour cherries, sugar, water. I used Marco Polo Pitted Sour Cherries.
Pour 1/2 cup of the juice from the jar into a shallow dish. Add in 1 cup of room temperature brewed espresso or strongly brewed coffee and stir well. Add in 1 tablespoon of cherry liqueur, or just omit it if you’re avoiding alcohol.
Start Building
Now that all the components are ready, it’s time to start assembling! At this point I realized all of my 8×8 pans look boring – but even so, this dessert still turned out pretty! But if you have a fancy ceramic 8×8 dish, now’s the time to use it.
Quickly dip the bottoms of each lady finger in the cherry-espresso liquid and line the bottom of the pan with them. Don’t let them swim around; just a quick dip. You may have to trim some of the lady fingers short to get an even layer in the pan.
Cream and Ganache Layers
Next, spread 1/3 of the mascarpone cream over the lady fingers evenly. Then, drizzle on half of the ganache; again, spread evenly.
Repeat the Layers
Add half of the cherries from the jar on top of the ganache and tamp down with the back of a spoon. Repeat the layers of lady fingers, 1/3 of the cream, the ganache, and the remaining cherries. Top the dessert with the remaining 1/3 of mascarpone cream.
Chocolate Shavings or Curls
Finish the top with homemade chocolate curls for an extra touch of fancy. But if that feels like too much effort, then chocolate shavings are just as pretty and give the same delicious payoff. A third option for a topping would be a dusting of cocoa powder. Whatever suits your mood or time constraints.
Cherries on Top (Or Not!)
If you can find fresh cherries at the market, then a few on top will look picture-perfect. But they’re not always available, and this dessert is perfectly fine without.
Refrigerate for at least 3-4 hours, so the lady fingers will soften and become cake-like. Overnight is better if time allows.
Black Forest Tiramisu is such a delicious dessert, and unbelievably easy to make – really! There’s no baking, just some whipping and assembling. You can spoon it out of the dish with a big server, but it slices beautifully when it’s well-chilled (as shown above).
I hope you love this fun fusion of German and Italian cuisine as much as I do.
Related recipe: Throw the Ultimate Backyard Oktoberfest Party with a Feast of German Fare
Black Forest Tiramisu (No-Bake)
Heather Baird
This Black Forest Tiramisu combines cherry-espresso soaked ladyfingers with rich mascarpone cream, tart sour cherries, and a luscious layer of chocolate ganache. You’ll need a 24 oz. jar of sweetened Morello or other sour cherries in light syrup for the filling. To finish, top with either chocolate curls or easy chocolate shavings. See recipe notes for these instructions.Brew espresso or strong coffee ahead of time. It needs to be room temperature before using.
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Prep Time 20 minutes minsHands off, 3-4 hours chill time 3 hours hrsTotal Time 3 hours hrs 20 minutes mins
Course DessertCuisine German, Italian
Servings 12
EquipmentElectric mixer8×8 inch baking dish
Ingredients US CustomaryMetric Chocolate ganache1 cup chocolate chips1/2 cup heavy cream1 tablespoon cherry liqueur or cherry juice from the jarMascarpone cream1 1/2 cups heavy whipping cream1/3 cup granulated sugar1 tablespoon cherry liqueur or cherry juice from the jar8 oz. mascarpone cheese at room temperatureCherry-espresso soak1/2 cup cherry juice from the jar of sour cherries1 cup cold espresso or cold strongly brewed coffee1 tablespoon cherry liqueur optionalAssembly1 package crisp lady fingers 24 cookies24 oz. jar sour cherries in light syrupChocolate curls or shavings see recipe notes3-4 fresh cherries with stems optional
Instructions Chocolate ganacheIn a medium microwave-safe bowl combine the chocolate chips and heavy cream. Stir until chips are coated with the cream. Microwave at 100% power for 1 minute, or until the cream is hot and steaming but not boiling.Allow the mixture to stand for 1 minute, then whisk together until a shiny ganache forms. Stir in the cherry liqueur or cherry juice. Set aside to cool slightly while you make the mascarpone cream.Mascarpone creamAdd the whipping cream to the bowl of an electric mixer and beat on medium speed while gradually adding in the granulated sugar. When the mixture thickens slightly, beat in the cherry liqueur or cherry juice. Add the room temperature mascarpone cheese. Beat until thick and fluffy.Cherry-espresso soakCombine the cherry juice and espresso in a shallow dish. I used a pie plate.Stir in the cherry liqueur if using.AssemblyDip one side of each lady finger into the cherry-espresso soak and line the bottom of an 8×8-inch baking dish. You may need to trim some of the lady fingers with a serrated knife to fit in an even layer.Top the lady fingers with 1/3 of the mascarpone cream. Smooth evenly.Top the mascarpone cream with half of the chocolate ganache. Remove half of the cherries from the jar and pat dry with paper towels. Add them on top of the ganache; tamp down slightly.Repeat layers of dipped lady fingers, 1/3 of the cream, remaining ganache and remaining cherries (patted dry). Top with the remaining 1/3 mascarpone cream and spread from the center outward creating swirls with your spatula. This cream layer doesn’t have to completely cover the top. Garnish with chocolate curls or shavings. (See recipe notes for instructions.) Refrigerate for at least 3-4 hours, or overnight (recommended).Add fresh cherries with stems to the middle of the dessert just before serving, if desired.
NotesHow to make chocolate curls: Melt 1 cup of chocolate chips at 30 second intervals in the microwave; stir until smooth. Pour onto cookie sheet and spread evenly with an offset spatula. Place in refrigerator for 5-7 minutes, or until the chocolate is firm and has a matte appearance.
Remove from refrigerator and let stand for a few minutes (3-5ish) at room temperature. With a small, sharp spatula, begin scraping chocolate at one edge in a thin strip. If chocolate breaks into pieces it is too cold, so allow it to stand a few minutes more at room temp. Chocolate should curl easily as you run your spatula under the chocolate and down the length of the cookie sheet. This may take a few attempts – everyone’s room temperature and humidity conditions will differ. Place curls in a small bowl and store in refrigerator until ready for use.
How to make chocolate shavings: Place a block or bar of chocolate in the freezer, and when it’s good and cold use a vegetable peeler to shave the edge of it onto a plate. Use the plate to transfer the shavings to the top of the dessert; fingers will melt the thin pieces of chocolate.
Top with cocoa powder: Instead of chocolate curls or shavings, you could opt for the traditional tiramisu topping – a dusting of unsweet cocoa powder. Sieve 2 tablespoons over the top cream layer.
Cherry liqueur: Kirshwasser is the usual cherry liqueur used in Black Forest desserts, but most any cherry brandy or other cherry liqueur will elevate the flavor. My homemade cherry liqueur is linked in the blog post, and is very easy to make. Although it needs to steep at least 30 days before using.
Instant espresso powder: Instead of brewed espresso or strongly brewed coffee, you can use reconstituted instant espresso powder. Follow the directions on the container and let cool to room temperature.
You may also enjoy: LEGGI TUTTO
Caffeinate your summer in the sweetest way possible with this Frozen Caramel Macchiato Pie. Espresso-infused ice cream is layered in a chocolate cookie crust and topped with loads of salted caramel and whipped cream.
Happy July! Predictably, it’s hotter than blazes outside. When I take my four little dogs outside at 5:30 a.m. each morning, it’s already warm and muggy. If there’s a breeze, it’s neither cool nor fresh. It feels like a hairdryer blowing right in my face. Perhaps I shouldn’t complain when there’s so many sweet antidotes to this weather (plus air conditioning). And really, it’s given me a new playground to explore with ice box cakes, frozen custards, and other chilled desserts. Like this coffee house-inspired Frozen Caramel Macchiato Pie.
This pie is made with a homemade chocolate cookie crust that holds espresso-infused ice cream. It’s layered with the most delicious homemade salted caramel. Then, it’s topped with a big mound of whipped cream and chocolate shavings. Even though this pie is pretty easy to make as written, there are a few additional shortcuts you can take. Which I’ll be sure to mention and include in the recipe notes.
Sweet Inspiration: Caramel Macchiato
I am a true coffee enthusiast so I love making desserts with a caffeinated kick. Caramel Macchiatos are so delicious, made with espresso, vanilla syrup, milk, and caramel sauce. This coffee drink is practically dessert you can sip! Served both hot and cold, I just knew it would translate well in a chilly ice cream pie.
Chocolate Cookie Crust
Start this recipe by mixing up some chocolate cookie crumbs and butter. Then bake it for just a few minutes to set it. If you’re not into firing up your oven on a hot day, the no-bake option is to refrigerate it for 15 minutes to stiffen the butter in the crust.
Or, you can simply pick up a ready-made deep dish pie crust at the grocery store. If you can’t find a deep dish pie crust, then pick up two regular 9″ chocolate cookie crusts. The caramel macchiato ice cream mixture will fill two standard pie crusts. Which means you’ll have one pie to give and one to keep!
Homemade Salted Caramel
Nothing compares to homemade salted caramel, if you ask me. It’s not hard to make, but it does require your full attention. Here’s the gist of caramel-making.
Pour granulated sugar in a saucepan and cook it until a deep amber color forms. Then add a stick of butter into the mixture all at once. The caramel will boil and sputter with this addition, so be very careful! Turn the heat off, then whisk in heavy cream (which will boil and sputter also). Followed by vanilla extract (again, boil sputter). Add in fine grain sea salt and stir well. Transfer it to a bowl to cool before using in this recipe.
If you’ve never made homemade caramel before, then watch the video just before the recipe card in this blog post. It gives important visual cues to look for as the sugar melts and the amber color forms.
Speed the cooling process by transferring the caramel to the refrigerator. Stir intermittently as it cools. The caramel should still be just warm enough to drizzle, but not hot enough to melt the ice cream.
Alternatively, you could purchase a jar of ready-made salted caramel. I personally think it’s the homemade caramel that makes this recipe extra-special. But I’m not a snob when it comes to shortcuts. Do what fits into your skill set and time frame.
Make the Coffee Ice Cream
For the ice cream, pour 1/4 cup of espresso powder into a small bowl. Add 2 tablespoons hot water and stir well. It will be a little pasty and first – just keep stirring until dissolved. Set aside to cool down.
Purchase two pints of your favorite vanilla ice cream and place it in a big bowl. Stir well to soften it.
Add the cooled espresso mixture and stir well until incorporated, and the ice cream is lightly coffee hued.
You could also use two pints of your favorite coffee ice cream here, but I really like the flavor the concentrated espresso powder gives the pie. If you do opt for coffee ice cream, stir in a little vanilla extract. Because it’s an important element of the Caramel Macchiato flavor.
Layer into the Pie Crust
Pour half of the espresso ice cream mixture into the prepared pie crust. Drizzle over a generous 1/4 cup of the salted caramel. Then, pour the remaining espresso ice cream on top, smooth evenly into the crust.
Whipped Cream and more Caramel
Drizzle more salted caramel on top of the pie, then top with unsweetened whipped cream. Drizzle caramel over the cream. You don’t need to sweeten the whipped cream because the caramel will add the sweetness. Swirl the caramel into the whipped cream with a spoon (see video for action).
Finish with chocolate shavings, which can be made using a bar of chocolate and a vegetable peeler. I added a few roasted coffee beans to the top of the pie for food styling purposes, but this is completely optional.
Frozen Caramel Macchiato Pie is made for sharing! Serve it any time you need a cold, refreshing sweet. I particularly love this as an ending to a rich Italian dinner.
You will have a little leftover salted caramel. So transfer it to a small pitcher and serve it alongside the pie. This pie is definitely indulgent, but also refreshing. Happy Summer!
Related recipe: Tiramisu Semifreddo
Frozen Caramel Macchiato Pie
Heather Baird
Enjoy a chilly caffeinated summer treat with this Frozen Caramel Macchiato Pie. It’s made with a homemade chocolate cookie crust, luscious espresso-infused ice cream, and generous layers of homemade salted caramel. Topped with fluffy whipped cream and delicate chocolate shavings, this pie captures all the flavors of your favorite coffeehouse drink in a cool, refreshing slice.Use 2 pints of your favorite vanilla ice cream in this recipe. See recipe notes for shortcuts and substitutions.
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Prep Time 5 minutes minsCook Time 17 minutes mins4 hours freeze time 4 hours hrsTotal Time 4 hours hrs 22 minutes mins
Course DessertCuisine American, Italian-inspired
Servings 10
Equipment9 inch deep dish pie dish
Ingredients Chocolate cookie crust2 cups chocolate cookie crumbs such as pulverized Oreo cookies or packaged chocolate cookie crumbs8 tablespoons unsalted butter meltedCaramel sauce1 cup granulated sugar8 tablespoons unsalted butter cubed1/2 cup heavy cream1/2 teaspoon vanilla extract1/4 teaspoon fine grain saltCoffee ice cream filling and toppings2 tablespoons hot water4 tablespoons instant espresso powder32 oz. vanilla ice cream 2 pints or about 5 2/3 cups1 cup heavy cream whipped to stiff peaksChocolate shavings
Instructions Chocolate cookie crustPreheat the oven to 375°F.In a large bowl, stir together the cookie crumbs and melted butter. Mix well until all of the crumbs are coated with the butter.Pour the crumbs into an ungreased 9’inch deep dish pie plate and pack them evenly into the bottom of the pan and up the sides.Bake for 7 minutes to set. Remove to a wire rack to cool completely.Caramel sauceMelt the sugar over medium-high heat in a medium saucepan. Gently prod the sugar as it melts to promote even cooking. Once the sugar is melted with just a few lumps of sugar remaining, whisk briefly to disperse the lumps.Cook until the sugar turns deep amber and add the butter all at once, using a whisk to combine. Be very careful with this addition because the butter will cause the caramelized sugar to bubble and sputter.Keep whisking until the butter incorporates (this make take a minute or two). Turn the heat off and remove the pan from stove eye. Pour in the heavy cream, whisking constantly. When the mixture is smooth, stir in the vanilla extract and the salt.Transfer the mixture to a bowl and let thicken slightly in the refrigerator, about 30-40 minutes. Stir intermittently to speed cooling.Espresso ice cream filling and toppingsIn a small bowl, combine the hot water and instant espresso powder, mix until dissolved. Set aside to cool 5 minutes.Pour the ice cream into a large bowl and stir until softened but still very thick. Add the espresso mixture and stir well.Transfer half of the ice cream mixture into the bottom of the cooled chocolate crust. Drizzle with about 1/4 cup of the salted caramel.Top with the remaining ice cream mixture. Spread evenly to the edges of the crust. Drizzle with more salted caramel.Place the whipped cream in the center of the pie and drizzle on salted caramel. Swirl the caramel into the cream using a spoon.Add one last drizzle of caramel to the top of the pie, then sprinkle on chocolate shavings.Transfer to the freezer to chill until firm. Freeze the pie uncovered, until firm, 4 to 6 hours.
NotesWhat to expect: This pie has zippy espresso flavor with layers of salted caramel and whipped cream. The filling is reminiscent of a chilled caramel macchiato coffee drink. The chocolate crust adds richness and a study base for the pie. You may have salted caramel sauce leftover; serve it alongside the pie in a small pitcher.
Make chocolate shavings by running a vegetable peeler down the side edge of a bar of chocolate. If your kitchen is particularly warm, freeze the chocolate bar first before shaving it.
Shortcut This Recipe:
Purchase a ready-made deep dish chocolate cookie pie crust at the grocery store, or if you can’t find deep dish, you can purchase two standard 9-inch pie crusts. The espresso ice cream mixture will fill two pie crusts.
Coffee ice cream may be substituted for the vanilla ice cream. Just omit the espresso and water concentrate. While softening the coffee ice cream in a mixing bowl, add 1 teaspoon vanilla extract to give the mixture the vanilla note in the café macchiato drink.
Use a jar of your favorite ready-made salted caramel in place of homemade. However, I must urge you to try to the homemade caramel when you have to time to make it.
This recipe is original to sprinklebakes.com.
Keyword caramel macchiato, chocolate cookie crust, homemade salted caramel, ice cream pie, summer dessert, vanilla ice cream
You may also enjoy: LEGGI TUTTO
If you’re looking for an easy summertime dessert, Ice Cream Sandwich Sheet Cake is it! Assembled with purchased ice cream sandwiches and all your favorite ready-made ice cream toppings.
I love to bake sweet things for every season, but summer? Not my fave. However, I love all things ice cream. Which is summer’s unofficial dessert (second only to Strawberry Shortcake). It’s easy to get excited about making something delicious, cold, and creamy to enjoy in this sweltering summer heat.
I decided to whip up an easy ice cream cake with no baking required. It’s not my first ice cream sandwich cake, (see the first one here) but it is the most decadent. It’s layered in a 13×9-inch dish (easy!) and loaded up ice cream sundae-style with strawberry and caramel toppings. Along with hot fudge, nuts, and plenty of sprinkles, of course. I think it would be absolutely perfect to serve at a kid’s birthday party – or even a pool party! This cake is a sugar rush, so any event that kids expend lots of energy running, swimming, or playing.
Make the Whipped Cream
Whip up a big bowl of heavy cream to stiff peaks. Don’t be tempted to sweeten it! It’s already a little sweet, plus the ice cream toppings will bring plenty more sweetness to the party.
Ice Cream Sandwiches
Purchase 2 boxes (or 20) of your favorite rectangular ice cream sandwiches. I used Neapolitan-filled, which gives this cake all the flavors of an ice cream sundae. Unwrap them and layer 8 whole sandwiches in the bottom of a 13×9-inch pan. Trim two of the sandwiches and fit them into the empty space to completely fill the pan.
Layer Up!
Next, spread on a layer of whipped cream, then add the strawberry topping. Try to drizzle it evenly over the cream. Don’t worry too much about spreading it out. I just left the drizzle as-is.
More Layers
Place more ice cream sandwiches over the strawberry layer. Trim 2 sandwiches as before and fill in the blanks. Next, drizzle over the caramel ice cream topping. Again, try to do this as evenly as possible.
All-Important Hot Fudge
Add another layer of whipped cream over the caramel layer, carefully spreading it to the top edges of the pan.
Warm a jar of hot fudge sauce in the microwave until it loosens considerably. Stir it well and let it cool slightly. Then, drizzle it over the whipped cream. Or, do as I do. Transfer it to a piping bag and drizzle it on in zigzag patterns.
Even More Toppings!
Sprinkle toasted chopped nuts over the hot fudge. To shortcut the work of chopping nuts, you can find some, ready to sprinkle, right in the ice cream toppings aisle (I used Fisher Nut Topping).
Use a standard size ice cream scoop to dollop whipped cream on top of the cake. It looks like scoops of vanilla ice cream, doesn’t it? Too cute!
Don’t Forget the Sprinkles!
Add maraschino cherries to each mound of whipped cream. And follow up with colorful confetti sprinkles. You could also use ice cream sprinkles found in the ice cream toppings section of the grocery store. These sprinkles won’t bleed or melt. Although pretty, rainbow nonpareils will bleed color with moisture. So avoid them this time.
This is one delicious, ooey-gooey ice cream sandwich sheet cake! I tried my best to get a good cross section picture of the cake, but I’m a bit slow when it comes to photography. So it looks a bit melty.
I’ve said it before – summer – especially in the south – makes me feel lazy in my bones. No wonder southerners have been observed to move slower, talk slower, and generally take our time. Spend an August here. Then you’ll know why. 😊 Desserts like these will always have a place on my menu. Because there’s not a lot of work to do, just some assembly required. It can be made ahead and stored in the freezer until you’re ready to serve.
Related Recipe: Easy Ice Cream Sandwich Cake
Ice Cream Sandwich Sheet Cake (13×9)
Heather Baird
The recipe is an easy fix for hot summer days. It’s the easiest kind of ice cream cake to make with purchased ice cream sandwiches and toppings. Assemble it in a trusty 13×9 inch baking dish. Busy moms will love serving this for birthdays, pool parties, and other summer kid-friendly events – it’s so easy, kids can even help assemble the cake!I used Neapolitan ice cream sandwiches, but feel free to just use any rectangular variety of ice cream sandwich. You’ll need 20, which is usually a couple of boxes. Strawberry, caramel, and hot fudge toppings can all be found in the ice cream toppings aisle at the grocery store. I used Smucker’s brand toppings, and Fisher mixed nut topping.
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Prep Time 25 minutes mins2 hours freeze time 2 hours hrsTotal Time 2 hours hrs 25 minutes mins
Course DessertCuisine American
Servings 16
Equipment13×9 inch baking dish with deep sidesIce cream scooppiping bag or zip-top bag
Ingredients 3 1/2 cups heavy cream20 whole ice cream sandwiches unwrapped11.75 oz. strawberry ice cream topping 1 jar12.25 oz. caramel ice cream topping 1 jar11.75 oz. hot fudge ice cream topping 1 jar1/2 cup chopped mixed nuts8 maraschino cherries patted dry1/2 cup confetti sprinkles or other ice cream sprinkles
Instructions Beat the heavy cream in a large chilled mixing bowl with an electric mixer until thickened to stiff peaks, about 4 minutes.Layer 8 whole ice cream sandwiches in the bottom of a 13×9 inch pan. Trim two ice cream sandwiches width-wise and fill in the empty space in the pan, so that the ice cream sandwiches completely fill the pan.Spread a layer of whipped cream over the sandwiches, a little less than 1/4 inch thick. Stir the strawberry ice cream topping in the jar to loosen. Drizzle it over the whipped cream layer.Layer on 8 more whole ice cream sandwiches atop the strawberry layer. Trim two ice cream sandwiches and layer to fill the pan as before. Drizzle on the caramel ice cream topping. Add another layer of whipped cream over the caramel; spread evenly.Stir the hot fudge sauce in the jar; microwave for 30 seconds or more, until loosened. Let cool slightly. Transfer to a piping bag or a zip-top bag with the corner snipped. Drizzle the hot fudge over the whipped cream layer in zig-zag fashion.Sprinkle chopped mixed nuts over the hot fudge. Using a trigger ice cream scoop, scoop remaining whipped cream in well-spaced mounds top of the hot fudge and nuts, about 8 mounds total – see video for action.Immediately top each scoop of whipped cream with a maraschino cherry; toss on confetti sprinkles.Transfer to the freezer to set, about 2 hours. Cover and keep frozen until ready to serve.
NotesWhat to expect: This cake is pure nostalgic childhood bliss. It’s a sugar rush, with flavors and textures of an ice cream sundae. The softened ice cream sandwich wafers are cakey and give it chocolaty flavor as well as a sliceable texture.
Banana Split: Make the recipe as written, except layer in two sliced bananas on top of the strawberry topping layer.
Pan Size: Some 13×9 inch pans flare at the top. If you can, use a pan that is the same size from the base to the top. Otherwise, you may have to do some creative re-arranging of the ice cream sandwiches.
Remix: Give this cake a makeover with your favorite ice cream toppings and ingredients. Add peanut butter ice cream topping, magic shell, or other candy elements to this cake (snickers, M&M candies, Reese cups).
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The Mangonada is a spicy-sweet frozen concoction of mango, lime, and chamoy that originated in Mexico. It comes together quickly in a blender for those hot days when a chilly treat is necessary!
Recently I made an impulse purchase of 8 pounds of fresh honey mangos – with no real plans for them. Aside from just eating them. I couldn’t help myself! Mostly because the price was right and ripe mangoes are so sweet and juicy on their own. It’s hard to improve upon eating them out of hand. But honey mangoes (Ataúlfo) are especially good – less fibrous than other varieties. Which makes them ideal for blending up with some mango nectar, lime, and a little spicy chamoy. With just a few ingredients and a blender, you can have the spicy-sweet sensation known as the mangonada.
Mangonadas can be enjoyed a few ways. Blend up the ingredients with no sugar added for something akin to a sweet-spicy smoothie. Or, add a little cane sugar or other natural sweetener for a more dessert-like treat. Another way to enjoy them is cocktail-style, with a splash of tequila.
Mangonada Origins
The mangonada is a beloved Mexican street food and chilly treat, often enjoyed during scorching summer weather. It’s a mango-based frozen beverage layered with chamoy sauce—a savory, spicy, and tangy Mexican condiment—and topped with fresh mango chunks. Additionally, the drink is often garnished with a tamarind candy straw, which is a plastic straw covered with tamarind paste and rolled in chili powder. It is sweet, sour and hot all at once, and complements the fruity mango flavor.
Although mostly attributed to origins in Mexico, it should be mentioned that a Hispanic couple from Chicago claim to have invented it in the 2000’s, inspired by a childhood treat. You can read more about that here.
Ready to try it? Let’s go!
Prep Your Mangoes
Begin with ripe fresh mangos. They don’t have to be honey mangoes. Use what looks, smells, and feels ripest. Ripe mangoes will smell fragrant and feel soft under gentle pressure from your thumb. You’ll need about 4-5 mangoes to get the 1 lb. of chunks needed for this recipe. Cut them lengthwise on either side of the pit, so that you have two equal sized pieces of mango. Then, score each piece into squares using a knife on the cut (flesh) side without cutting through the skin. Then, invert the mango pieces, pushing the skin side upward and exposing the squares of mango flesh. Next, just trim them off the skin with a knife. (See video for this action!)
Frozen diced mangoes may be used to remove this step, but they may not have the same brilliant color and ripe flavor that fresh mangoes have.
Into the Blender
In the pitcher of an electric blender, combine the prepared frozen mangoes, freshly squeezed lime juice, mango nectar, and a cup of ice.
Blend until the mixture is smooth and creamy, ensuring all ingredients are thoroughly incorporated. You can give the mixture a taste here, and if it is too tart, you may add in a little cane sugar or simple syrup to sweeten it up. (See blog notes for simple syrup recipe.)
Rim Your Glasses
Chamoy sauce is key for this recipe – the exact ingredients can vary, but typically chamoy recipes include a combination of fruit, such as apricot, mango, or plum. Also in the mix – chili peppers like guajillo or ancho. And lime juice, salt, and sugar. Some people make their own. But since I’m nowhere near qualified to make an authentic chamoy, I’ll rely on good old Tajín brand. As well as their chili-lime seasoning.
Place chamoy and chili lime seasoning in two small shallow dishes. First dip a glass in the chamoy, then dip into the seasoning.
Layer with Chamoy Sauce in Glasses
Pour a small amount – about 1/2 to 1 tablespoon – of chamoy into the bottom of each glass. Add the pureed mango mixture to fill the glass half full. Add in another spoonful of chamoy. Fill the glass to the top with the mango mixture.
Add a Tamarind Candy Straw
Add a tamarind straw to each beverage. These are made with tamarind paste mixed with sugar, chili powder, and other seasonings to create a sweet, sour, and spicy candy coating on plastic yellow straws. When placed in a drink, the tamarind straw gradually softens, infusing the beverage with its flavor – or you can just nibble on it! The kind I purchased doesn’t really function as a drinking straw until you clear the tamarind paste from inside the straw – and there’s a bunch up in there!
Garnish the Mangonadas
Top each Mangonada with fresh, juicy mango chunks. Drizzle on a little extra chamoy and shake on a touch more chili lime seasoning. Done and done!
Make it a Cocktail
As I mentioned earlier, Mangonadas can easily be transformed into a cocktail. Simply add a splash of your favorite tequila or vodka to the blender pitcher, along with the other ingredients before pureeing. More on this in the recipe notes.
Mangonadas are smooth and creamy, and somehow the tangy, salty chamoy makes the mango taste even sweeter! It seems like everyone has a different way to make them, but all have the same basic components. I kept this recipe very simple. You should be able to find everything you need at the grocery store in the international aisle, or for purchase online.
Hopefully you’ll find this recipe helpful, as it comes just in time for enjoying a cold beverage in hot weather. We already have summer temps here in the south, so I think I’m going to need another 8 pounds of fresh mangoes soon!
Related recipe: Mango Raspberry Lassi Ice Pops
Mangonada Recipe
Heather Baird
This Mexico-born sweet sip is the perfect way to beat the heat when temps rise and a chilly treat is necessary! Made with fresh mangoes, lime juice, mango nectar, chamoy, and chili-lime seasoning, it all comes together in the blender in a snap. This is often served as a smoothie-like treat with no sugar or alcohol added, which is how I prefer them. However, you can find variations for sweetening the mixture, along with instructions for turning your mangonada into a cocktail, in the recipe notes.
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Prep Time 15 minutes minsTotal Time 15 minutes mins
Course Dessert, Snack, Street FoodCuisine Mexican
Servings 4
Equipment8 oz. glasses (4)
Ingredients US CustomaryMetric 16 oz. frozen fresh mango chunks2 tablespoons freshly squeezed lime juice11.3 oz. mango nectar 1 can, such as Jumex1 cup ice3 tablespoons chili-lime seasoning such as Tajin Clásico1/2 cup chamoy sauce such as Tajin, plus more for garnishes2 mini tamarindo straws optionalFresh mango chunks from 1 mango
Instructions Place the frozen mango chunks, lime juice, 1 cup of the mango nectar, and ice in the pitcher of a blender. Blend until smooth. Add the remainder of the mango nectar through the lid hole as you blend. When the mixture is smooth and has a thick, sorbet-like consistency, it is ready to use. This should take about 2 minutes.Place two shallow dishes side by side. On one plate, add some chamoy, and on the other add the chili-lime seasoning. Dip the rim of each 8 oz. glass into the chamoy, then into the seasoning.Add a little chamoy (1/2 to 1 tablespoon) into the bottom of each of the glasses; fill half full with the mango mixture. Add another spoonful of chamoy, and then fill the glass to the top with the mango mixture. At this point, you can swirl the layers of mango and chamoy together with a spoon, or leave them with distinct layers.Add a tamarind straw to each glass, if using. Top each mangonada with fresh mango chunks, an extra drizzle of chamoy, and a little more chili-lime seasoning.Enjoy immediately as a remedy for hot weather, or for any sunny gathering.
NotesPrepackaged Frozen Mango Chunks: You can absolutely use frozen mango chunks from the freezer section at the grocery store. However, it’s really difficult to judge the ripeness of the product. If you find your frozen mango chunks are tart, blend in some cane sugar or simple syrup to taste.
Increase the Sweet: As I mentioned, cane sugar is a wonderful, natural sweetener to use to sweeten this beverage. Blend in a little sugar at a time, tasting between blending, until it suits your palate. Or you can add simple sugar, which incorporates easily into the mixture. To make simple sugar, add 1 cup of boiling water to 1 cup of sugar. Stir until the sugar is melted. Then use as a drink sweetener.
Make it a Cocktail: The general rule for cocktails is 1.5 to 2 oz. of alcohol per 8 oz. drink. So for this recipe which makes four 8 oz. servings, you could blend in up to 1 cup of tequila or vodka. But as always, you should add this to your taste and preference.
**This recipe was developed from research across several different websites and a travel magazine. Although attributed to origins in Mexico, it should be mentioned that a Hispanic couple from Chicago claim to have invented it in the 2000’s, inspired by a childhood treat. You can read more about that here.
Keyword chamoy, chili lime seasoning, easy mangonada recipe, fresh lime juice, fresh mangoes, honey mangoes, mangonada recipe, mexican cocktail, tajin, tamarind straws, tequila, vodka
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