Strawberry Cake

I have always enjoyed strawberries, but lately, I am obsessed. Strawberry season is my favorite. When strawberries are ripe and ready, we buy them like crazy. I love eating strawberries with my yogurt, acai bowls, in salads, and of course I love m…

I have always enjoyed strawberries, but lately, I am obsessed. Strawberry season is my favorite. When strawberries are ripe and ready, we buy them like crazy. I love eating strawberries with my yogurt, acai bowls, in salads, and of course I love making strawberry shortcake. It is a strawberry season classic! I also love making this…

Strawberry Ice Cream

This homemade strawberry ice cream recipe is the best! It’s creamy and bursting with pure, sweet tart berry flavor. Everyone…

A Couple Cooks – Recipes worth repeating.

This homemade strawberry ice cream recipe is the best! It’s creamy and bursting with pure, sweet tart berry flavor.

Strawberry Ice Cream

Everyone knows that homemade ice cream is the best. And in the case of strawberry ice cream, the results are beyond worth the effort. Try this homemade strawberry ice cream recipe! It’s lusciously creamy, with a pure sweet tart berry flavor interspersed with chunks of red berries. To be honest, I don’t like storebought strawberry ice cream, but I couldn’t stop eating spoonfuls of this homemade version!

Ingredients in homemade strawberry ice cream

Sure, it’s easy to buy a pint of strawberry ice cream from the store. But the flavor can have an artificial aftertaste. In fact, we typically avoid purchased strawberry ice cream. But homemade strawberry ice cream is like a totally different animal! The flavor is beautifully pure from the ripe berries and vanilla extract. All you need are a handful of ingredients for a symphony of flavor! Here’s what you’ll need:

  • Ripe strawberries: you’ll want the ripest sweet berries you can find
  • Cornstarch: cornstarch helps to thicken the ice cream and keep it soft after freezing; it’s absolutely essential in our book!
  • Whole milk
  • Granulated sugar
  • Heavy cream
  • Salt
  • Vanilla extract
  • Red food coloring: optional: keep reading!
Strawberry ice cream recipe

Food coloring is optional

Do you need food coloring in homemade strawberry ice cream? Typically we’re as natural as possible in the food we make, and we like to avoid adding artificial colors. However, we eat with our eyes, and the bright pink color really makes this ice cream! We’re not averse to adding a few drops of red food coloring to accentuate the color. (It’s the same reason we put a few drops of green in our classic mint chocolate chip ice cream.)

But if you’re not into added colors, no problem! This strawberry ice cream is a beautiful pale pink color without red food coloring.

Churn it in an ice cream maker

This is a classic strawberry ice cream recipe, so you’ll need an ice cream maker! It’s a great investment you can use to make sorbetssherbet and ice creams all year round. Here are two types of ice cream makers you can find on the market:

  • Freezer bowl ice cream maker: This type of maker is the most inexpensive and requires freezing overnight before making the recipe (store the bowl in the freezer). We use this 2 quart freezer bowl ice cream maker we use; it’s very durable and has held up well over the years.
  • Automatic ice cream maker: If you make ice cream often, you might want to consider an automatic ice cream maker, which is larger and more expensive. But it requires no pre-freezing, so you can make ice cream any time you please! You can also make multiple batches back to back without needing to freeze the base again.
Homemade strawberry ice cream

How to make homemade strawberry ice cream

This homemade strawberry ice cream recipe has no shortcuts — it’s the classic method for whipping up this popular dessert! You’ll make a custard, combine it with berries, and then churn it an an ice cream maker. We also recommend letting the ice cream “ripen” for 4 hours or overnight for the best hard ice cream texture.

  • Make the custard (5 minutes): Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk, vanilla, salt, and food coloring (if using).
  • Cool the custard (1 to 3 hours): Cool down the custard before churning it. Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Alternatively, place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
  • Churn (25 minutes): Churn the ice cream in the ice cream maker. After 25 minutes, it makes a soft serve texture you can eat immediately.
  • Freeze or “ripen” for hard ice cream texture (4 hours or overnight): We recommend freezing the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture (as shown in the photos).
Strawberry ice cream

Mix-ins and variations

Homemade strawberry ice cream is one thing: and it’s darn good on its own! But want to step it up even more? Here are some fun ideas for mix-ins to add to strawberry ice cream:

  • Chocolate chunks: Make the chocolate chunks from this Mint Chocolate Chip Ice Cream to make it Strawberry Chocolate Chip
  • Graham crackers: Make Strawberry Pie Ice Cream by adding crushed graham crackers (like this Strawberry Cheesecake flavor)
  • Vanilla cookies: Make Strawberry Shortcake Ice Cream by adding crushed vanilla cookies

More homemade ice cream flavors

Want to make more ice cream at home? Here are some flavors to try:

This homemade strawberry ice cream recipe is…

Vegetarian.

Print
Strawberry ice cream

Strawberry Ice Cream Recipe


Description

This homemade strawberry ice cream recipe is the best! It’s creamy and bursting with pure, sweet tart berry flavor.


Ingredients

  • 1 1/2 pounds ripe strawberries (about 4 cups chopped)
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 1 ¼ cups granulated sugar, divided
  • 2 cups heavy cream
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • Red food coloring (optional)

Instructions

  1. In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in 1 cup sugar.
  2. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
  3. Remove from the heat. Stir in the heavy cream, salt and vanilla extract. If desired, add 1 to 2 drops of red food coloring until the desired color is reached (it will lighten slightly when frozen). 
  4. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
  5. Meanwhile, hull the strawberries and chop them into very small pieces. Place them in a bowl, sprinkle with ¼ cup sugar, and mash the fruit lightly with a potato masher or pastry blender for several minutes until they are very saucy.
  6. When the custard is chilled, stir together the custard and the strawberries. Pour them into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

A Couple Cooks - Recipes worth repeating.

Vegan Gluten-Free Rhubarb Crisp

We’re all for strawberry + rhubarb, but sometimes rhubarb deserves to be in the spotlight, unmasked by other flavors! Enter this simple, vegan + gluten-free RHUBARB crisp. It showcases the tangy, bright flavor of rhubarb while enhancing it with a perfe…

Vegan Gluten-Free Rhubarb Crisp

We’re all for strawberry + rhubarb, but sometimes rhubarb deserves to be in the spotlight, unmasked by other flavors! Enter this simple, vegan + gluten-free RHUBARB crisp. It showcases the tangy, bright flavor of rhubarb while enhancing it with a perfectly sweet oat-almond topping.

Made in 1 bowl with just 8 ingredients, it’s a low-effort dessert perfect for spring and summer. Let’s get crispy!

The simple rhubarb filling comes together with just 4 ingredients, with fresh or frozen rhubarb being the star of the show.

Vegan Gluten-Free Rhubarb Crisp from Minimalist Baker →

Milkshake Recipe

Making a milkshake may seem like a no-brainer – it’s just ice cream and milk, after all! But the ratio of ice cream to milk makes all the difference. Too much milk, and you end up with a soupy (but sweet) slurry. Too much ice cream, and you need a spoon to eat it. We like our milkshakes to have a rich, thick, and creamy consistency that still slips through a straw. All you need…

Read More

The post Milkshake Recipe appeared first on Spoon Fork Bacon.

Milkshake recipes in three glasses in different flavors.

Making a milkshake may seem like a no-brainer – it’s just ice cream and milk, after all! But the ratio of ice cream to milk makes all the difference.

Too much milk, and you end up with a soupy (but sweet) slurry. Too much ice cream, and you need a spoon to eat it. We like our milkshakes to have a rich, thick, and creamy consistency that still slips through a straw.

All you need is ice cream, milk, a blender, and this simple guide on how to make the best milkshake at home for a delicious sweet treat any time the craving strikes!

Milkshake recipe ingredients on a kitchen counter.

How to Make a Milkshake

  1. Allow ice cream to sit out for about 7 minutes to soften slightly. Transfer ice cream into a blender with milk.
  2. Blend on low until smooth and creamy – 30 seconds to 1 minute.
Ice cream and milk in a blender.
A blended up milkshake still int he blender.
  1. Drizzle caramel sauce around the inner sides of a glass (if using). Pour the milkshake into the prepared glass and top with whipped cream, sprinkles, and a cherry. Serve immediately.
A strawberry milkshake in a glass with a cherry on top.

Tips and Tricks for Making the BEST Milkshake

Follow the 5:1 ratio. Are you making a milkshake for yourself or a crowd? We’ve found that a 5:1 ratio of ice cream to milk has the perfect texture, but feel free to make it 4:1 if you like your milkshakes a little thinner.

Soften your ice cream first. Straight out of the freezer, ice cream is rock-hard and difficult to scoop. Let it sit for 5-7 minutes until it’s slightly softened, and you can easily scoop it out. This helps it blend more easily without having to add more milk.

Don’t add mix-ins or toppings until the end. For any of the flavor variations below, get your milkshake to the consistency you want before adding extras. This way, you can chop them up small but not so small that they completely blend with the ice cream, changing the overall flavor and texture.

Use whole milk. You can use skim, 1%, or 2% milk, but whole milk will give you ice cream shop-quality shakes.

Use frozen glasses. This is especially helpful on warm days! To keep your milkshake from melting as soon as it hits the glass, freeze the glasses for at least a couple of hours so everything stays chilled while you sip.

Don’t over-blend. You only need about 30-60 seconds to whip everything together. Over-blending will heat things up and make your shake runny, regardless of the ratio of ice cream to milk you use.

Caramel milkshake in a glass with whipped cream and a cherry.

Flavor and Mix-in Variations

We like to keep things classic with whipped cream, sprinkles, and a cherry (and maybe a little caramel sauce drizzled inside), but the flavor variations are endless.

When adding larger pieces of cookies or candies, get your milkshake to the right consistency, add your mix-ins, and blend for an extra 20-30 seconds until the pieces are just small enough to suck through a straw.

Try some of these fun milkshake flavors:

  • Chocolate lovers. Want chocolate instead? Use chocolate milk and chocolate ice cream, add chocolate syrup drizzle to the glass, chocolate chips, and brownie.
  • Strawberry shortcake. Vanilla ice cream, whole milk, frozen strawberries, and graham cracker pieces. Drizzle the glass with strawberry syrup and top with whipped cream and more graham cracker crumbs.
  • Birthday cake. Use vanilla ice cream and whole milk, 1/2 a teaspoon of birthday cake or cake batter extract, and top with whipped cream and sprinkles.
  • Almond joy. Use vanilla ice cream, coconut milk, and 1/2 teaspoon of almond extract. Drizzle chocolate syrup in the glass and top with whipped cream, chocolate drizzle, shredded coconut, and sliced almonds.
  • Dairy free. You can easily make a dairy-free milkshake at home by using dairy-free ice cream and plant-based milk. Coconut, oat, and soy milk are great options because they are thick and creamy compared to other plant-based milk.

Or make your own by combining any of these delicious mix-ins:

  • Cookies. Try chocolate chip cookies, Oreos, brownies, shortbread, or thin mint cookies.
  • Coffee or tea. Add 1-2 teaspoons of finely ground espresso, matcha powder, or hot cocoa mix.
  • Flavor extracts. If you want a different flavor base than vanilla, add half a teaspoon of extracts like lemon, almond, birthday cake, or caramel.
  • Fruit. Add half a cup of frozen or fresh fruit. Try strawberries, raspberries, blackberries, blueberries, cherries, peaches, bananas, or mango.
  • Nut butter and spreads. Add extra richness with peanut butter, almond butter, cashew butter, Nutella, marshmallow fluff, or any jam or jelly flavor.
  • Nuts. When adding hard foods, it’s a good idea to add them pre-ground so they’re small enough to go through a straw. Add walnuts, pecans, almonds, or peanuts.
Chocolate milkshake in a glass with chocolate syrup.

More Milkshake Topping Options

Syrup drizzle. Add any syrup flavor to the inside of your glass and on top. Chocolate, caramel, butterscotch, and strawberry are some of our favorites!

Crunchy toppings: Anything small or that you can crumble can top your milkshake. Try graham crackers, waffle cones, shredded coconut, candy bar pieces, or chocolate chips.

Make it boozy. Add a shot of your favorite liquor or liqueur. Rum, vodka, bourbon, and Buttershot or peach schnapps are all fun options. You can even top your milkshake with bourbon-infused cherries!

Frequently Asked Questions

  • How do you thicken a milkshake? If your milkshake is too runny, just add another scoop of ice cream and blend for another 30 seconds. If it’s extra hot out, freeze your blender canister and glasses 1-2 hours before making your shake to keep things frosty!
  • Do you put ice in a milkshake? A milkshake is just milk and ice cream. If you add ice, the shake will become watery and won’t have the smooth creaminess you expect from a quality shake.
  • Can you make a milkshake ahead of time? We don’t recommend making a milkshake ahead of time as the consistency will never be as smooth and creamy as it will be right after blending. You could make it, freeze it in an ice cube tray, and then let it thaw out again, but the texture will be off and not nearly as delicious!

Our Favorite Foods to Enjoy with Our Milkshake Recipe

There are no rules on when to enjoy a homemade milkshake, but if you’re looking for the perfect meal to pair one with, we have a few options!

Milkshakes made from the same base recipe in different flavors.

More Delicious Ice Cream Recipes You Will Love

Milkshakes made from the same base recipe in different flavors.
Print

Milkshake Recipe

Follow this simple guide for how to make our simple Milkshake Recipe to enjoy a perfectly creamy, decadent dessert anytime the craving strikes!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 1
Calories 756kcal

Ingredients

Milkshake

  • 2 1/2 cups high quality vanilla ice cream (or strawberry or chocolate)
  • 1/2 cup cold whole milk

Optional Toppings

  • whipped cream
  • sprinkles
  • caramel/chocolate syrup
  • maraschino cherry

Instructions

  • Allow ice cream to sit out for about 7 minutes to soften.
  • Transfer ice cream into a blender with milk.
  • Blend on low until smooth and creamy – 30 seconds to 1 minute.
  • Drizzle caramel or chocolate sauce around the inner sides of a glass (if using).
  • Pour milkshake into prepared glass and top with whipped cream, sprinkles and a cherry. Serve immediately.

Notes

**Nutritional Information does not include optional toppings and is based on the vanilla ice cream variety**
Tips and Tricks for Making the BEST Milkshake
Follow the 5:1 ratio. Are you making a milkshake for yourself or a crowd? We’ve found that a 5:1 ratio of ice cream to milk has the perfect texture, but feel free to make it 4:1 if you like your milkshakes a little thinner.
Soften your ice cream first. Straight out of the freezer, ice cream is rock-hard and difficult to scoop. Let it sit for 5-7 minutes until it’s slightly softened, and you can easily scoop it out. This helps it blend more easily without having to add more milk.
Don’t add mix-ins or toppings until the end. For any of the flavor variations below, get your milkshake to the consistency you want before adding extras. This way, you can chop them up small but not so small that they completely blend with the ice cream, changing the overall flavor and texture.
Use whole milk. You can use skim, 1%, or 2% milk, but whole milk will give you ice cream shop-quality shakes.
Use frozen glasses. This is especially helpful on warm days! To keep your milkshake from melting as soon as it hits the glass, freeze the glasses for at least a couple of hours so everything stays chilled while you sip.
Don’t over-blend. You only need about 30-60 seconds to whip everything together. Over-blending will heat things up and make your shake runny, regardless of the ratio of ice cream to milk you use.

Nutrition

Calories: 756kcal | Carbohydrates: 84g | Protein: 16g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 160mg | Sodium: 310mg | Potassium: 840mg | Fiber: 2g | Sugar: 76g | Vitamin A: 1587IU | Vitamin C: 2mg | Calcium: 572mg | Iron: 0.3mg

The post Milkshake Recipe appeared first on Spoon Fork Bacon.

Tahini Chocolate Chip Skillet Cookie

Welcome to our new favorite dessert: a chewy, gooey, oh-so delicious SKILLET cookie! It’s one of the easiest desserts we’ve ever made. Just stir, spread, bake, and enjoy. No scooping or mixer required!
It’s undetectably vegan and gluten-free, generousl…

Tahini Chocolate Chip Skillet Cookie

Welcome to our new favorite dessert: a chewy, gooey, oh-so delicious SKILLET cookie! It’s one of the easiest desserts we’ve ever made. Just stir, spread, bake, and enjoy. No scooping or mixer required!

It’s undetectably vegan and gluten-free, generously studded with chocolate, and has a creamy tahini cookie base sweetened with maple syrup. Ready in less than 30 minutes, it’s going to be your new go-to! Get your skillet — let’s make a BIG cookie.

Tahini Chocolate Chip Skillet Cookie from Minimalist Baker →

How to buy an ice cream maker

Everybody loves ice cream, and now more than ever, it’s easier to make ice cream, sorbet, and frozen yogurt at home. While people have been making ice cream before the advent of electricity (so yes, you can make ice cream without a machine), there are several options in various price ranges that make the job easier, with results that your friends and family will love….

Cinnamon ice cream recipe

Everybody loves ice cream, and now more than ever, it’s easier to make ice cream, sorbet, and frozen yogurt at home. While people have been making ice cream before the advent of electricity (so yes, you can make ice cream without a machine), there are several options in various price ranges that make the job easier, with results that your friends and family will love.

There are a few options to consider when buying an ice cream maker, but rest assured there’s one that’ll fit within most budgets. I’ve got additional information in my book, The Perfect Scoop, the best-selling guide to making ice cream at home,but here is some additional information about the various ice cream machines that are available, to help you make your decision.

(Note that this post contains affiliate links and I may receive a small commission if you make a purchase using a link from this page.)

Cuisinart ice cream machine

Cuisinart ICE-100

I’ve used a Cuisinart ice cream machine with a built-in compressor for over a decade with excellent results. Their latest model, the Cuisinart ICE-100 produces great ice cream and the price is right for a self-refrigerating machine. The great thing about a machine with a built-in compressor is that you don’t have to pre-canisters; you can churning your ice cream or sorbet as soon as it’s chilled!

One downside is that some people find the noise bothersome. But it is a machine and machines do make noise. (I’m still waiting for someone to make a noiseless vacuum cleaner!) To minimize noise, keep it in another room when churning ice cream. 

The Breville Smart Scoop machine comes with more options, at a higher price point. It offers the ability to pre-cool the machine, change speeds, and will keep the ice cream frozen for up to three hours. Outside of the U.S., these machines are sometimes sold under the Sage brand.

Cuisinart ICE-21

A lower priced option is a machine where you pre-freeze the canister 24 hours in advance before churning, so it requires a little patience, and sufficient freezer room, if you use one.

The upside is the price. These types of machines cost less than $100 (at the time of this writing, the machine above is selling for $69), and machine makes great ice cream as well as being affordable. Krups makes a similar machine, as does Hamilton Beach. (Hamilton Beach also makes a large capacity machine, that lets you freeze 4 quarts at a time, but requires you to add ice and rock salt. White Mountain, founded in 1853, also makes large-capacity machines that require ice and rock salt, and come in both electric and hand-cranked models.)

KitchenAid Ice Cream Maker Attachment

If you have a KitchenAid mixer, their excellent KitchenAid Ice Cream Maker Attachment works very well. I’ve used one extensively and it churns ice cream quickly, and you can adjust the speed easily.

Like other machines that don’t have a built-in compressor, you need to pre-freeze the canister at least 24 hours before you plan to churn your ice cream. So make sure you’ve got the freezer space for it.

Note: If you live outside the United States, KitchenAid mixers have different features and the U.S. ice cream attachment may not be compatible with them.

Ninja Creami Ice Cream Maker

A new kid on the block is the Ninja Creami ice cream maker. Unlike traditional ice cream churning machines, this one works on the same principle as a Pacojet, a pricey machine used by professionals that can cost up to $8000! In these machines, you freeze the base in a pint container overnight, then place it in the machine and a rotating blade shaves the ice cream into a scoopable mass. The Ninja machine costs around $200 and although I haven’t used one, people are happy with the results.

You can also find more of my recommendations for machines and ice cream making equipment, as well as recipes for all your favorite ice creams, sorbets, granitas, toppings, swirls, and more in my book, The Perfect Scoop, revised and updated!

Gluten-Free Chocolate Mug Cake (3 Ingredients!)

Chocolate cake in 3 MINUTES!? We’ve got you covered. This chocolate mug cake is rich, FLUFFY, and studded with melty chocolate chips. Bonus? No one will guess it’s vegan, gluten-free, and SO easy to make! 
With just 1 mug and 3 simple ingredients,…

Gluten-Free Chocolate Mug Cake (3 Ingredients!)

Chocolate cake in 3 MINUTES!? We’ve got you covered. This chocolate mug cake is rich, FLUFFY, and studded with melty chocolate chips. Bonus? No one will guess it’s vegan, gluten-free, and SO easy to make! 

With just 1 mug and 3 simple ingredients, you’re about to be cozy on your couch with your new favorite single-serving dessert. Let’s make cake!

How to Make a Vegan Gluten-Free Chocolate Mug Cake

This seriously easy chocolate cake requires 3 simple ingredients: 1) avocado oil (or melted coconut oil), 2) vanilla extract, and 3) our Chocolate Cake + Cupcake Mix.

Gluten-Free Chocolate Mug Cake (3 Ingredients!) from Minimalist Baker →

Panettone French Toast

I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on…

I’ve been pondering what, if anything, I should close out the year with. In the past, I’ve written down my thoughts here, which I spent the last couple of days pondering. Reading and re-reading what I wrote, I realized that I couldn’t quite figure out what I wanted to say. And if I couldn’t figure it out, I didn’t feel like I should inflict that on you. But I knew one thing for sure: I had a lot of panettone on hand.

It’s been a great year in a lot of ways. The book I’d been working on for nearly two years came out, and a revised and updated cookbook that’s turning ten years old in March will be released in the spring. I also got to spend time with family members that I haven’t seen in a while. And doing so in 90ºF weather, in November, ain’t bad either.

Continue Reading Panettone French Toast...

Lemon Verbena Ice Cream

Lest you think this is turning into a blog about obscure, leafy ingredients, you might be right. But when I sniffed the very fragrant leaves of lemon verbena, or verveine, growing at a friend’s house near Nice (where we were staying a few years ago), she told me to take as much as I wanted home, and I dove for the clippers. Almost as soon…

Lemon verbena ice cream

Lest you think this is turning into a blog about obscure, leafy ingredients, you might be right. But when I sniffed the very fragrant leaves of lemon verbena, or verveine, growing at a friend’s house near Nice (where we were staying a few years ago), she told me to take as much as I wanted home, and I dove for the clippers. Almost as soon as I got home, to preserve the bought, I churned up a batch of lemon verbena ice cream.

French people drink infusions and tisanes after dinner, which in English, we call “herbal teas.” But in France, what they call “tea” (thé) has black tea in it. Infusions and tisanes are made with herbs or other botanicals, and they use everything from camomile flowers to cherry stems, but no black tea.

One exception is North African-style mint tea, which is called thé à la menthe by one and all, and while it usually has some green tea in it, I can’t figure out the differentiation between “tea” made with leaves and “infusion”…also made with leaves.

Continue Reading Lemon Verbena Ice Cream...

Mixed Berry Crumble Pie (Vegan + GF)

When everyone says “Mmm!” and “Wow…” after every bite, you know it’s a winner! From the crust to the filling to the crumble topping, this vegan and gluten-free mixed berry pie is perfection.
The crust is FLAKY and buttery (without dairy) and the fillin…

Mixed Berry Crumble Pie (Vegan + GF)

When everyone says “Mmm!” and “Wow…” after every bite, you know it’s a winner! From the crust to the filling to the crumble topping, this vegan and gluten-free mixed berry pie is perfection.

The crust is FLAKY and buttery (without dairy) and the filling is perfectly sweet and bursting with flavorful berries. Two words: absolutely delicious!

And with a scoop of ice cream?

Mixed Berry Crumble Pie (Vegan + GF) from Minimalist Baker →