Category: Summer Dessert

Lavender Ice Cream

This lavender ice cream recipe is a summer favorite, soft and creamy with a natural bright color! Blueberries make the…

This lavender ice cream recipe is a summer favorite, soft and creamy with a natural bright color! Blueberries make the lovely color and add a tangy flavor that accents the floral notes of the lavender. We love serving this purple ice cream to guests: everyone goes crazy for it!

Lavender ice cream in tub with fresh lavender.

Why we love this recipe

We’re big lavender fans: we love sipping on a lavender latte and watching the stalks of the purple flowers in our garden sway in the wind. So, of course we had to try our hand at a lavender ice cream recipe. (Or we like to call it lavender haze ice cream, for Taylor Swift fans.)

If you love lavender too, this recipe is a must-make! This lavender ice cream is so creamy and irresistible, with a bright purple color from a natural ingredient—fresh blueberries! They add a tangy flavor to accent the floral lavender, and the eye-popping color is so fun to surprise people with. Our family and friends always go crazy for it!

“This lavender ice cream is super tasty!! The flavor is just strong enough for me (I love a Starbucks lavender latte). My husband just took a bite and said “Mmmmm, I like this!'” -Mary

Lavender Ice Cream in ice cream cone

Ingredients in lavender ice cream

Lavender ice cream requires just a handful of ingredients for its delicious flavor and beautiful color.

  • Fresh blueberries make the beautiful color. We prefer fresh for the best flavor, but you can also use frozen: no need to thaw before making the ice cream.
  • Granulated sugar is the sweetener of choice.
  • Dried culinary lavender is what brings in the floral flavor. You can find it jarred in the spices aisle of your local grocery. If you have fresh lavender on hand, you can use it as a 1:1 substitute.
  • Cornstarch gives body to the ice cream and helps it to stay scoopable after freezing.
  • Whole milk and heavy cream form the base of the custard. For a vegan version, go to Vegan Ice Cream, remove ½ cup of the oat milk and substitute the lavender blueberry syrup in this recipe.
  • Salt and vanilla offer the final flavoring.

Tips for lavender ice cream

Here are a few tips about the lavender flavor in this ice cream:

  • This recipe is designed for dried culinary lavender. The level of 3 tablespoons gives a medium strong lavender flavor; if you are worried about it being too strong, you can try 2 1/2. The flavor varies based on every jar of lavender!
  • If you can, make the custard in advance. The custard takes about 1 hour to chill if you set it in a bowl of ice, or 3 hours if you refrigerate it.
  • The ice cream is soft serve texture right away, and you can serve immediately. Or, freeze at least 2 hours for a hard ice cream texture.
Lavender Ice Cream in cone in bowl.

Variations and mix-ins

This lavender ice cream recipe would taste great with the following:

  • Orange zest: Add ½ teaspoon to add a stronger citrus flair.
  • Chocolate: Add chocolate, using the method in mint chocolate chip ice cream.
  • Pistachios or pecans: Add ½ cup pistachios or chopped pecans to the mix for a nutty flavor.

Ice cream makers

This lavender ice cream recipe does require an ice cream maker to churn it into a soft, smooth texture. There are two options when it comes to ice cream makers:

  • 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; it’s very durable and has held up well over the years.
  • Automatic ice cream maker: This automatic ice cream maker is larger and more expensive, but great if you make ice cream often. It requires no pre-freezing, so you can make ice cream any time you please!

Storing leftovers

This lavender ice cream lasts in the freezer for up to 2 weeks: it stays creamy and scoopable for the entire storage time! Many of our homemade ice cream recipes become slightly hard and need to be set out at room temperature for 15 to 20 minutes before serving. However, this lavender ice cream doesn’t require it! It’s very soft because of the fruit syrup addition, and you can scoop it out right from the freezer.

Dietary notes

This lavender ice cream recipe is vegetarian and gluten-free. For a dairy-free and vegan version, go to Vegan Ice Cream, remove ½ cup of the oat milk and substitute the lavender blueberry syrup in this recipe.

Frequently asked questions

What does lavender ice cream taste like?

Lavender ice cream has a delicate floral flavor that is surprisingly refreshing and not overly sweet. The taste is often described as slightly sweet with hints of mint and rosemary. It’s a unique and sophisticated flavor that can be enjoyed on its own or paired with other desserts.

What kind of lavender should I use for lavender ice cream?

It’s crucial to use culinary lavender, not the lavender found in essential oils or used for aromatherapy. Culinary lavender is specifically grown for consumption and has a milder flavor than other varieties. You can find it in specialty food stores or online.

What are some pairing suggestions for lavender ice cream?

Lavender ice cream pairs well with various flavors, both sweet and savory. Some popular options include:

Fresh berries like raspberries or blueberries

Honey or honeycomb

Lemon or lime zest

Shortbread cookies or pound cake

Toasted almonds or pistachios

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Lavender ice cream

Lavender Ice Cream

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  • Author: Sonja Overhiser
  • Prep Time: 2 hours
  • Cook Time: 5 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 1 quart
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Description

This lavender ice cream recipe is a summer favorite, soft and creamy with a natural bright color! Blueberries make the lovely shade of purple and add a tangy flavor to the floral notes of the lavender. We love serving this brilliant purple ice cream to guests: everyone goes crazy for it!

Ingredients

  • 2 cups fresh blueberries (or frozen) 
  • 1 ½ cups granulated sugar, divided
  • 3 tablespoons dried culinary lavender (purchased or home-dried; see notes)
  • 2 tablespoons lemon juice
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 2 cups heavy cream
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  1. In a large saucepan, add the blueberries, ½ cup of the sugar, the lavender, and 2 tablespoons water and bring to a boil. Simmer for 7 to 8 minutes on medium heat, bubbling rapidly, until the berries are broken down into a thick sauce, mashing. Strain through a fine mesh strainer into a bowl. Stir in lemon juice and reserve.
  2. Wash and dry the pan. Slowly whisk the cornstarch into the whole milk, then whisk in the remaining 1 cup sugar. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens. Remove from the heat.
  3. Stir in the heavy cream, salt, and vanilla extract. Transfer the mixture to a large metal or glass bowl. Add the blueberry puree and stir until combined. 
  4. 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. Pour the chilled mixture 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. The ice cream stays scoopable and creamy (no need to let it sit at room temperature before serving).

Notes

*This recipe is designed for dried culinary lavender. The level of 3 tablespoons gives a medium strong lavender flavor; if you are worried about it being too strong, you can try 2 1/2. The flavor varies based on every jar of lavender! If you have fresh lavender on hand, you can use it as a 1:1 substitute.

  • Category: Ice Cream
  • Method: Frozen
  • Cuisine: Ice Cream
  • Diet: Vegetarian

Peach Galette

This peach galette recipe is spectacular! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry…

This peach galette recipe is spectacular! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust. It’s gotten loads of rave reviews from readers!

Peach Galette

Why we love this recipe

Here’s our ultimate summer treat: a peach galette! Imagine, a filling of tender fruit flavored with brown sugar, nutty browned butter and a hint of cinnamon and vanilla. It’s all encased in a flaky, buttery pastry crust.

A galette is a rustic tart: the perfect easy alternative to a pie. This one was a huge hit in our house and with our readers. We had dozens of recipe testers try this one out before sharing it with you. The overall opinion? Fantastic.

Readers on Instagram volunteered in droves to test this recipe! Here’s what a few of them had to say:

  • “This peach galette is very good, simple to make, and looks impressive!” -Natalia
  • “This galette was delicious. The recipe was very simple to follow. Hubby thought it was perfect!” -Mary
  • “I don’t typically like to bake, but this recipe was very easy to follow and the dough came together beautifully!” -Vonda
  • “Overall, really easy: a simple recipe that wasn’t too sugary and really focused on the crust and the peach flavor!” -Bart

Ingredients for a peach galette

A galette is a rustic French tart: a round pie made without a pie plate using a folded pastry crust. This peach galette is visually stunning: perfect for impressing at a dinner party or just enjoying on the patio on a summer evening. In fact, we’ve almost sworn off pies altogether: galettes are so much easier and even more fun! The most important ingredient to get ahold of for this one? Ripe peaches. Here’s what you’ll need:

  • Ripe fresh peaches: don’t compromise on ripeness! See the notes below. We don’t recommend using frozen here, though unsweetened canned peaches could work as a substitute. You can make this dessert with unpeeled peaches as we did, or peel the peaches using the boiling water method.
  • Brown sugar, granulated sugar, and turbinado sugar
  • Vanilla extract
  • Cornstarch
  • Cinnamon
  • Butter
  • Flour
  • Salt
  • Baking powder
  • Egg
Peach Galette Recipe

Tips on how to ripen peaches

Ripe peaches are key to this peach galette and any peach recipe! You might buy them rock hard, or so juicy they’re almost bruising. Gently squeeze the peaches to see if the flesh feels soft: if so, they are ripe. If there is any firmness, you’ll need to ripen them. Here are a few notes on ripening peaches and the sweetness of this recipe:

  • Here’s how to ripen peaches: If the peaches are almost ripe, simply place them on the counter for 1 day. If they are hard, place the peaches in a paper bag. Add a banana or apple inside, which emits ethylene gas and helps the peaches ripen faster. Gently close the top of the bag and wait 1 to 3 days, depending on the ripeness of the peaches.
  • Taste test the peaches: Taste test a peach when you’re ready to make the recipe. If it doesn’t taste tender and sweet, it’s not ready.

Vary the sugar to taste

Feel like your peaches aren’t quite there but you’re making the galette for an occasion? You can add a bit more sugar to compensate. Or if you like sweet desserts, you can use a little more sugar than specified.

This peach galette is perfect with ripe peaches and 6 tablespoons sugar. But if your peaches might be on the edge, use ½ cup sugar.

Peach Galette

Tips for galette dough

The other important part of this peach galette? The galette dough! Overall, this dough is very easy to work with: and you don’t need to shape it like you would for a pie. Here are a few notes to keep in mind when working with this dough:

  • Spoon and level the flour (or weigh it in grams). This provides the most accurate measurement: or you can weigh it! Scooping flour right out of the container packs it in, which can result in more flour in a cup.
  • Add just enough water for the dough to come together. Usually it takes us about 5 tablespoons, though this depends on the exact flour amount (again; grams is more accurate).
  • Chill 1 hour. This is important for the dough to set.
  • Roll into a 12-inch circle on a floured surface. You can pick up the dough and add more flour to the surface as necessary if it’s sticking.
  • Brush with an egg wash and sprinkle with sugar. This is important to get a nice golden sheen on the crust! We like using chunky turbinado sugar on the crust, but granulated sugar works too.
Peach Galette

Serving and storage info

This peach galette is incredible on its own, but we prefer it with a dollop of vanilla ice cream! The creaminess compliments it perfectly. We like to serve it with our own homemade ice cream (a fun project if you’ve never tried it!), but of course it works with any store-bought variety.

Want to store leftovers of this galette? Place it in a storage container and refrigerate for up to 4 days. If you’re making it the day before, leave it out on the counter for an hour or so before serving to let it come to room temperature.

More peach recipes

When it’s the season, make all the peach recipes and peach desserts! Here are some favorites you’ll love:

Dietary notes

This peach galette recipe is vegetarian. For vegan, use vegan butter.

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Peach Galette

Peach Galette

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  • Author: Sonja Overhiser
  • Prep Time: 2 hours (including chill time)
  • Cook Time: 30 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 8
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Description

This peach galette recipe is a triumph! It stars juicy ripe peaches and browned butter filling encased in a flaky pastry crust.

Ingredients

For the galette dough: 

  • 1 ½ cups [210 grams] all-purpose flour, spooned and leveled
  • 1 tablespoon granulated sugar
  • ¾ teaspoon kosher salt
  • ¼ teaspoon baking powder
  • 10 tablespoons cold unsalted butter (or vegan butter)
  • 5 to 6 tablespoons cold water
  • 1 egg, for the egg wash
  • Turbinado sugar, for sprinkling

For the filling: 

  • 3 cups (about 1 pound; 3 to 4 medium) ripe yellow peaches, cut into 1/4-inch slices, skin on* 
  • 6 tablespoons light brown sugar, packed**
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • ½ teaspoon cinnamon
  • ⅛ teaspoon salt
  • 2 tablespoons unsalted butter (or vegan butter)

Instructions

  1. In a medium bowl, mix the flour, sugar, kosher salt, and baking powder. Slice the butter into small pieces, then use a pastry blender or fork to cut it into the flour mixture until mostly incorporated and a pebbly texture forms (with pea-sized or smaller pieces).
  2. Sprinkle 4 tablespoons of the cool water over the flour, mixing gradually with a fork until the flour is mostly incorporated. Add the additional 1 to 2 tablespoons of water until all the flour is incorporated, kneading with your fingers until the dough comes together. (Resist the urge to add more water; it should come together!) Form the dough into a ball and flatten into a thick disk. Wrap it in plastic or place it in a covered container and chill the dough for 1 hour. (To make in advance, you can refrigerate the dough up to 3 days; allow to sit at room temperature 30 minutes before rolling. Or, wrap in plastic wrap or aluminum foil and freeze up to 3 months, then defrost overnight in the refrigerator before rolling.)
  3. Preheat the oven to 400 degrees Fahrenheit.
  4. Mix the thinly sliced peaches with the sugar, vanilla, cornstarch, cinnamon, and salt. Brown the 2 tablespoons butter by heating it in a small skillet over medium heat for 3 to 4 minutes until it just turns brown, stirring occasionally. (Keep an eye on it as it starts to brown; it can go from brown to burnt pretty quickly.) Immediately remove from the heat and pour the butter into the bowl with the peaches, then mix gently to combine.
  5. On a floured surface, roll the dough into an even 12” circle, leaving the edges rough (if needed, move the dough around and add a bit more flour underneath to keep it from sticking). Carefully transfer the dough to a sheet of parchment paper on a rimmed baking sheet. 
  6. Arrange the peaches on the dough in a spiral pattern, saving the juices at the bottom of the bowl. Leave at least 2 inches of dough around the outside edge. The pattern can be precise or more free-form: whatever you feel like! Leave out any peaches that you think might overfill the galette. Fold in the outside edges of the dough over the filling to form an approximately 2-inch crust, overlapping the folds as shown in the photos. Gently pour the remaining juices from the bowl over the peaches.
  7. Whisk the egg and use a pastry brush to brush it onto the crust. Sprinkle the crust liberally with turbinado sugar (or granulated sugar). 
  8. Bake the galette for 25 to 30 minutes until the crust is golden brown. Remove from the oven and transfer the parchment paper to a baking rack to cool. Cool to room temperature (about 1 hour) before slicing into pieces and serving. It’s divine with a dollop of vanilla ice cream. Store leftovers for up to 4 days refrigerated; bring to room temperature or warm in the oven before serving.

Notes

*Make sure the peaches are ripe and sweet (give one a taste): this can make or break the recipe! You can leave the skins on for this recipe, but if you prefer without, peel the peaches using this method. 

**If you like a sweeter dessert or your peaches aren’t fully sweet, use ½ cup brown sugar. Avoid using dark brown sugar as it makes the filling very dark.

  • Category: Dessert
  • Method: Baked
  • Cuisine: French Inspired
  • Diet: Vegetarian

Simple Skillet Peach Crumble

Simple Skillet Peach Crumble in black cast iron skillet.Indulge in a warm, comforting treat that screams summer with this Simple Skillet Peach Crumble. Juicy summer peaches are topped…

The post Simple Skillet Peach Crumble appeared first on The Defined Dish.

Simple Skillet Peach Crumble in black cast iron skillet.

Indulge in a warm, comforting treat that screams summer with this Simple Skillet Peach Crumble. Juicy summer peaches are topped with a buttery, spiced crumble and baked to golden perfection, making it an irresistible dessert!

Simple Skillet Peach Crumble in black cast iron skillet.

This recipe lets you dive headfirst into the essence of summer. Of course, the star of the show are the delicious peaches, bringing their natural sweetness and vibrant flavor to every bite. The frozen peaches are slowly softened in a skillet of melted butter, along with cinnamon and salt. This process allows them to release their juices as they thaw, making them perfectly tender before they start to bake.

The topping is a delicious blend of oats, flour, coconut sugar, maple syrup, and butter, creating a golden, crumbly layer that contrasts perfectly with the soft peaches underneath. The warmth of the cinnamon and the richness of the butter add depth to the flavor, making this a simple yet complex treat.

Simple Skillet Peach Crumble served on a blue plate with scoop of ice cream.

Top it with a scoop of vanilla ice cream for an extra indulgent touch. Whether you’re enjoying this on a cozy night in or bringing it along to a summer gathering, this dessert is sure to wow!

Ingredients:

  • Unsalted Butter
  • Frozen Sliced Peaches
  • Ground Cinnamon
  • Kosher Salt
  • Coconut Sugar
  • Maple Syrup
  • Vanilla Extract
  • Lemon Zest
  • Tapioca or Arrowroot Flour
  • Gluten-free Old-fashioned Oats
  • Gluten-free All-purpose Flour
  • Coconut Sugar
  • Maple Syrup
  • Unsalted Butter

Step-by-Step:

step one: preheat the oven to 400℉.

Step two: start the peaches

Heat a 10 or 12-inch cast iron skillet over medium-high heat. Melt the butter then add the peaches, cinnamon, and salt. Cook, stirring, until the peaches thaw and begin to release their juices, about 5 minutes. Add the coconut sugar, maple syrup, vanilla extract, and lemon zest, stir and bring to a simmer. Once simmering, remove from the heat, and sprinkle in the tapioca and stir into the peaches so that there are no clumps and it is smooth. Spread the peaches into a single layer and set aside to allow to cool slightly.

Peaches sauteed in cast iron skillet.

step three: make the crumble

In a medium bowl, combine the oats, gluten-free flour, coconut sugar, maple syrup, and diced butter. Using your hands or a pastry cutter, mash and stir until the butter is well combined and it resembles a coarse crumbly mixture.

Crumble mixture in a clear mixing bowl.

Step four: Finish the peach crumble

Sprinkle the crumble over the peaches evenly. Transfer to the oven and bake until the topping is golden and the peaches are bubbling, about 20 minutes.

step five: serve and enjoy!

Remove from the oven and let cool for 5 to 10 minutes before serving. Spoon and serve alone or finish with a scoop of vanilla ice cream!

Simple Skillet Peach Crumble in black cast iron skillet with three scoops of vanilla ice cream on top.

Recipe FAQs

I can’t find tapioca flour, what should I use?

Arrowroot flour will do the trick for this recipe, and may be easier to find in some grocery stores!

can I use fresh peaches instead of frozen?

Sure you can! Frozen peaches allow this recipe to be delicious all year long, but if you find some fantastic fresh peaches, those will work great. Just watch them closely to adjust the time they spend in the pan at the beginning so they are not too soft ahead of baking.

can this be made in advance?

This dessert is best served warm, right out of the oven. But, you can definitely make the peach mixture ahead of time (it can stay in the fridge for one to two days), and add the crumble right before baking.

Close up of simple Skillet Peach Crumble in black cast iron skillet with three scoops of vanilla ice cream on top.

I hope this Simple Skillet Peach Crumble brings you all the joy and flavor of summer, no matter when you’re serving it! Comment below when you try it!

Looking for a main dish to serve before dessert? Try these!

Grilled Chipotle Steak Nachos

Caprese Grilled Chicken

Monterey Melt Smash Burgers

Cedar Plank Salmon and Corn with Serrano-Butter

Simple Skillet Peach Crumble served on a blue plate with scoop of ice cream.
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Simple Skillet Peach Crumble

Gluten-Free
Servings 6 slices
Calories 492kcal
Author Alex Snodgrass

Ingredients

For the Peaches:

  • 2 tablespoons unsalted butter
  • 32 ounces frozen sliced peaches
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¼ cup coconut sugar
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • Zest of ½ lemon
  • 2 tablespoons tapioca or arrowroot flour

For the Crumble Topping:

  • 1 ½ cups gluten-free old-fashioned oats
  • ½ cup gluten-free all-purpose flour
  • ¼ cup coconut sugar
  • 1 tablespoon maple syrup
  • 6 tablespoons chilled unsalted butter diced into ¼-inch cubes

Instructions

Preheat the oven to 400℉.

    Start the Peaches

    • Heat a 10 or 12-inch cast iron skillet over medium-high heat. Melt the butter then add the peaches, cinnamon, and salt. Cook, stirring, until the peaches thaw and begin to release their juices, about 5 minutes. Add the coconut sugar, maple syrup, vanilla extract, and lemon zest, stir and bring to a simmer. Once simmering, remove from the heat, and sprinkle in the tapioca and stir into the peaches so that there are no clumps and it is smooth. Spread the peaches into a single layer and set aside to allow to cool slightly.

    Make the Crumble

    • Meanwhile, in a medium bowl, combine the oats, gluten-free flour, coconut sugar, maple syrup, and diced butter. Using your hands or a pastry cutter, mash and stir until the butter is well combined and it resembles a coarse crumbly mixture.

    Finish the Peach Crumble

    • Sprinkle the crumble over the peaches evenly. Transfer to the oven and bake until the topping is golden and the peaches are bubbling, about 20 minutes.
    • Remove from the oven and let cool for 5 to 10 minutes before serving. Spoon and serve alone or finish with a scoop of vanilla ice cream!

    Nutrition

    Calories: 492kcal | Carbohydrates: 82g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 135mg | Potassium: 563mg | Fiber: 7g | Sugar: 19g | Vitamin A: 474IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg

    The post Simple Skillet Peach Crumble appeared first on The Defined Dish.