Blog

Romanesco, with its intricate, fractal-like florets and slightly sweet flavor, is a versatile vegetable that can elevate a wide range of dishes. From comforting side dishes to bold main courses, we’ve rounded up 20 mouthwatering Romanesco recipes to inspire your next meal. Whether you’re looking for a quick weeknight dinner or a show-stopping centerpiece for your holiday table, these ideas are sure to please even the pickiest eaters.

In this article, we’ll take you on a culinary journey through the many faces of Romanesco, from classic roasted vegetable dishes to innovative stir-fries and curries. With its unique flavor profile and beautiful presentation, Romanesco is a vegetable that’s sure to impress your friends and family. So why not start experimenting with some new recipes today?

Roasted Romanesco with Garlic and Lemon

Roasted Romanesco with Garlic and Lemon: Elevate your side dish game with this simple yet flavorful recipe that showcases the unique beauty of Romanesco broccoli.

Ingredients:

– 1 head Romanesco broccoli, separated into florets
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley or thyme for garnish

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss Romanesco florets with olive oil, minced garlic, salt, and pepper until well coated.
3. Spread the mixture on a baking sheet in a single layer.
4. Roast in the preheated oven for 15-20 minutes, or until the Romanesco is tender and slightly caramelized.
5. Remove from the oven and drizzle with lemon juice.
6. Garnish with chopped herbs, if desired.

Cooking Time: 15-20 minutes

Creamy Romanesco Soup with Crispy Pancetta

This hearty soup combines the sweetness of Romanesco broccoli with the savory richness of crispy pancetta, all wrapped up in a creamy sauce. Perfect for a chilly evening or a comforting meal any time of the year.

Ingredients:

– 1 large Romanesco broccoli head, broken into florets
– 2 tablespoons olive oil
– 6 slices pancetta, chopped
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss pancetta with olive oil on a baking sheet; bake for 10-12 minutes or until crispy.
3. In a large pot, sauté onion and garlic in remaining olive oil until softened.
4. Add Romanesco broccoli and cook for 5 minutes or until tender.
5. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
6. Stir in heavy cream and season with salt and pepper.
7. Serve soup hot, topped with crispy pancetta and chopped parsley (if desired).
8. Cooking time: approximately 35-40 minutes.

Romanesco and Parmesan Risotto

Romanesco and Parmesan Risotto Recipe

This creamy risotto pairs the sweet, slightly nutty flavor of Romanesco broccoli with the salty, sharp taste of Parmesan cheese.

Ingredients:

– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 cup Romanesco broccoli florets
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the chicken broth in a separate pot and keep warm.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until translucent, about 3 minutes.
3. Add the garlic and Romanesco broccoli to the skillet. Cook until the broccoli is tender, about 5 minutes.
4. Add the Arborio rice to the skillet and stir to coat with the vegetable mixture. Cook for 1-2 minutes.
5. Add 1/2 cup of the warmed broth to the rice and stir until absorbed. Repeat this process, adding the broth in 1/2-cup increments and stirring until absorbed, until all the broth is used.
6. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Grilled Romanesco with Romesco Sauce

Elevate your summer BBQ game with this flavorful and vibrant side dish featuring grilled Romanesco broccoli and a rich, smoky Romesco sauce. This colorful combination is sure to impress at your next gathering.

Ingredients:

– 1 head of Romanesco broccoli
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup Romesco sauce (homemade or store-bought)
– Optional: lemon wedges for serving

Instructions:

1. Preheat grill to medium-high heat.
2. Cut the Romanesco into florets, leaving stems intact.
3. Brush both sides with olive oil and season with salt and pepper.
4. Grill Romanesco for 5-7 minutes per side, or until tender and slightly charred.
5. Serve grilled Romanesco with Romesco sauce spooned over the top.
6. Garnish with lemon wedges, if desired.

Cooking Time: 15-20 minutes

Romanesco Salad with Tahini Dressing

This vibrant salad brings together the delicate flavors of Romanesco broccoli, creamy tahini dressing, and crunchy texture from toasted almonds. Perfect for a light and refreshing meal or as a side dish.

Ingredients:

– 1 head Romanesco broccoli
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 cloves garlic, minced
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1/4 cup water
– 1/4 cup chopped fresh parsley
– 1/4 cup toasted almonds

Instructions:

1. Preheat oven to 400°F (200°C).
2. Cut the Romanesco broccoli into florets and toss with olive oil, salt, and pepper.
3. Roast in the oven for 15-20 minutes or until tender and slightly caramelized.
4. In a blender or food processor, combine tahini, garlic, lemon juice, water, parsley, and a pinch of salt. Blend until smooth.
5. Toss the roasted broccoli with the tahini dressing and sprinkle with toasted almonds.
6. Serve immediately.

Cooking Time: 20 minutes

Romanesco and Chickpea Curry

This vibrant and flavorful curry combines the unique, fractal-like Romanesco broccoli with tender chickpeas, aromatic spices, and a hint of coconut milk. Perfect for a quick weeknight dinner or a flavorful lunch.

Ingredients:

– 1 head Romanesco broccoli, broken into florets
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish

Instructions:

1. Heat oil in a large skillet over medium-high heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, cumin, coriander, turmeric, and cayenne pepper; cook 1 minute.
4. Add Romanesco and chickpeas; stir to combine.
5. Pour in coconut milk and season with salt and pepper.
6. Simmer, uncovered, for 15-20 minutes or until the Romanesco is tender.

Cooking Time: 20-25 minutes

Romanesco Pasta with Brown Butter and Sage

A classic Italian combination of flavors and textures, this recipe showcases the beauty of Romanesco broccoli paired with nutty brown butter and crispy sage leaves. This simple yet elegant dish is perfect for a weeknight dinner or a special occasion.

Ingredients:

– 8 oz Romanesco broccoli, cut into florets
– 12 oz pasta of your choice (e.g., spaghetti, linguine)
– 4 tablespoons unsalted butter
– 2 tablespoons chopped fresh sage leaves
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add Romanesco broccoli and cook until tender, about 5 minutes.
3. Remove the broccoli from the skillet with a slotted spoon. Leave the butter sauce in the pan.
4. Increase heat to medium-high and continue cooking the butter until it turns golden brown and has a nutty aroma (about 2-3 minutes).
5. Stir in chopped sage leaves and season with salt and pepper to taste.
6. Combine cooked pasta, Romanesco broccoli, and brown butter sauce. Toss to coat.
7. Serve immediately, topped with grated Parmesan cheese if desired.

Cooking Time: 20 minutes

Baked Romanesco with Breadcrumbs and Herbs

This recipe elevates the humble Romanesco cauliflower to new heights by pairing it with crunchy breadcrumbs and a medley of fresh herbs. The result is a delightful side dish that’s perfect for any occasion.

Ingredients:

– 1 head of Romanesco cauliflower
– 1/2 cup breadcrumbs
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
– Salt and pepper to taste

Instructions:

1. Preheat oven to 425°F (220°C).
2. Rinse the Romanesco cauliflower and remove any tough outer leaves.
3. Cut the cauliflower into florets and place them on a baking sheet lined with parchment paper.
4. Drizzle the olive oil over the cauliflower, then sprinkle with garlic, parsley, thyme, salt, and pepper.
5. Toss the breadcrumbs with a pinch of salt and spread them evenly over the cauliflower.
6. Bake for 20-25 minutes, or until the breadcrumbs are golden brown and the cauliflower is tender.

Cooking Time: 20-25 minutes

Romanesco and Potato Gratin

This vibrant Romanesco broccoli and potato gratin is a perfect combination of flavors, textures, and colors. A simple yet impressive dish that’s sure to please.

Ingredients:

– 1 head Romanesco broccoli, broken into florets
– 2 large potatoes, peeled and thinly sliced
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and Romanesco broccoli to the skillet. Cook, stirring occasionally, until the broccoli is tender but still crisp, about 8-10 minutes.
4. In a separate pot, boil the sliced potatoes in salted water until slightly tender. Drain and set aside.
5. In a greased 9×13-inch baking dish, create a layer of potato slices. Top with the cooked Romanesco broccoli mixture, then sprinkle with grated cheddar cheese.
6. Repeat the layers one more time, finishing with a layer of cheese on top.
7. Bake for 25-30 minutes or until the potatoes are golden brown and the cheese is melted and bubbly.

Cooking Time: 35-40 minutes

Romanesco Stir-Fry with Ginger and Soy

Discover the vibrant flavor of Romanesco broccoli paired with the warmth of ginger and the savory taste of soy sauce. This quick and easy stir-fry makes for a delightful side dish or light meal.

Ingredients:

– 1 head Romanesco broccoli, cut into florets
– 2 tablespoons vegetable oil
– 1-inch piece fresh ginger, peeled and grated
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the ginger and garlic; cook, stirring constantly, until fragrant (30 seconds).
3. Add the Romanesco broccoli; cook, stirring occasionally, until tender but still crisp (4-5 minutes).
4. Stir in soy sauce; season with salt and pepper to taste.
5. Garnish with chopped green onions, if desired.
6. Serve hot.

Cooking Time: 10-12 minutes

Romanesco and White Bean Stew

This hearty stew combines the sweetness of Romanesco broccoli with the creamy texture of cannellini beans, all wrapped up in a flavorful broth. Perfect for a cozy evening meal or a quick lunch.

Ingredients:

– 1 head Romanesco broccoli, broken into florets
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 1 onion, chopped
– 4 cups vegetable broth
– 1/4 cup white wine (optional)
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in a little oil until softened.
2. Add the Romanesco broccoli and cook until tender, about 5 minutes.
3. Add the cannellini beans, vegetable broth, white wine (if using), and thyme. Bring to a simmer.
4. Reduce heat and let stew for 20-25 minutes or until the flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, topped with grated Parmesan cheese if desired.

Cooking Time: 25-30 minutes

Romanesco Tacos with Avocado Crema

Experience the bold flavors of Italy and Mexico in this unique fusion recipe. Crunchy Romanesco broccoli slaws, crispy tacos, and creamy avocado crema come together for a delightful twist on traditional tacos.

Ingredients:

– 1 head of Romanesco broccoli
– 2 tablespoons olive oil
– 1/4 cup chopped red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 corn tortillas
– Avocado crema (see below)
– Optional toppings: diced tomatoes, shredded cheese, cilantro

Instructions:

1. Preheat oven to 400°F.
2. Remove Romanesco florets from the head and slice into thin strips. Toss with olive oil, red onion, jalapeño, garlic, cumin, smoked paprika, salt, and pepper.
3. Spread on a baking sheet and roast for 15-20 minutes or until tender and slightly caramelized.
4. Warm tortillas by wrapping in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by placing roasted Romanesco slaw onto tortillas, followed by avocado crema (see below) and desired toppings.

Avocado Crema:

– 3 ripe avocados, halved and pitted
– 1/4 cup Greek yogurt
– 1 tablespoon lime juice
– Salt to taste

Combine all ingredients in a blender until smooth. Refrigerate for at least 30 minutes before serving.

Romanesco and Goat Cheese Tart

Romanesco and Goat Cheese Tart: A Savory Delight

This tart combines the nutty sweetness of Romanesco broccoli with the tanginess of goat cheese, all wrapped up in a flaky pastry crust. Perfect for a weeknight dinner or a special occasion.

Ingredients:

– 1 sheet puff pastry, thawed
– 2 cups Romanesco broccoli florets
– 1/4 cup goat cheese, crumbled
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh thyme leaves, chopped (optional)

Instructions:

1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a bowl, toss Romanesco broccoli with olive oil, salt, and pepper.
4. Arrange broccoli florets on one half of the pastry, leaving a 1/2-inch border around edges.
5. Sprinkle crumbled goat cheese over the broccoli.
6. Fold the other half of the pastry over the filling to form a triangle or rectangle shape.
7. Brush edges with water and press gently to seal.
8. Bake for 25-30 minutes, or until pastry is golden brown.

Cooking Time: 25-30 minutes

Romanesco Pizza with Caramelized Onions

Romanesco Pizza with Caramelized Onions: A Sweet and Savory Twist on Classic Pizza!

Ingredients:

– 1 lb pizza dough
– 1/2 cup Romanesco broccoli florets
– 1/4 cup caramelized onions (see note)
– 8 oz mozzarella cheese, shredded
– 1/4 cup grated Parmesan cheese
– 1 tsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Roll out pizza dough to desired thickness.
2. Spread caramelized onions evenly over the dough, leaving a small border around edges.
3. Top with Romanesco broccoli florets and mozzarella cheese.
4. Sprinkle Parmesan cheese and season with salt and pepper to taste.
5. Drizzle olive oil over the pizza and top with chopped parsley (if using).
6. Bake for 15-20 minutes, or until crust is golden brown and cheese is melted and bubbly.

Note: To caramelize onions, cook 1 large onion in 2 tbsp olive oil over low heat for 30-40 minutes, stirring occasionally, until dark golden brown.

Romanesco and Quinoa Bowl with Lemon Vinaigrette

This vibrant bowl combines the nutty flavor of quinoa with the delicate, broccoli-like Romanesco, all tied together with a bright and tangy lemon vinaigrette. Perfect as a quick lunch or light dinner.

Ingredients:

– 1 cup cooked quinoa
– 1 head Romanesco, broken into florets
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Optional: chopped fresh parsley or thyme for garnish

Instructions:

1. Cook quinoa according to package instructions.
2. In a large skillet, heat olive oil over medium-high heat. Add Romanesco and cook until tender, about 5 minutes.
3. Add garlic and cook for an additional minute.
4. In a small bowl, whisk together lemon juice and a pinch of salt and pepper.
5. Combine cooked quinoa, Romanesco mixture, and lemon vinaigrette in a bowl. Toss to combine.
6. Season with additional salt and pepper if needed.
7. Garnish with chopped parsley or thyme, if desired.

Cooking Time: 20-25 minutes

Romanesco Fritters with Yogurt Dip

Romanesco Fritters with Yogurt Dip Recipe

Enjoy the sweet and tangy combination of Romanesco cauliflower florets, crispy fritters, and creamy yogurt dip.

Ingredients:

– 1 head of Romanesco cauliflower
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup whole milk
– Vegetable oil for frying
– Yogurt Dip:
+ 1 cup plain yogurt
+ 1 tablespoon honey
+ 1/4 teaspoon lemon zest

Instructions:

1. Preheat the oil in a deep frying pan to 350°F (175°C).
2. Rinse Romanesco florets and pat dry.
3. In a bowl, whisk together flour, salt, and baking powder.
4. Dip each Romanesco floret into the milk, then coat with the flour mixture, shaking off excess.
5. Fry fritters in batches until golden brown (about 2-3 minutes per batch).
6. Remove from oil and drain on paper towels.
7. To make yogurt dip, mix all ingredients together in a bowl.
8. Serve warm fritters with chilled yogurt dip.

Cooking Time: 20-25 minutes

Romanesco and Lentil Salad with Mustard Dressing

A vibrant and flavorful salad that combines the unique texture of Romanesco broccoli with the comforting warmth of lentils, all tied together with a tangy mustard dressing.

Ingredients:

– 1 head of Romanesco broccoli
– 1 cup cooked lentils (cooled)
– 2 tablespoons olive oil
– 2 tablespoons white wine vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon honey
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F (220°C). Cut the Romanesco broccoli into florets and toss with olive oil, salt, and pepper. Roast for 15-20 minutes or until tender.
2. In a large bowl, combine cooked lentils, roasted Romanesco, and chopped parsley (if using).
3. In a small bowl, whisk together vinegar, mustard, and honey to make the dressing.
4. Pour the dressing over the lentil mixture and toss to combine.
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.

Cooking Time: 25-30 minutes

Romanesco and Sausage Skillet

This hearty skillet recipe combines the nutty flavor of Romanesco broccoli with spicy Italian sausage, garlic, and herbs for a quick and satisfying weeknight meal.

Ingredients:

– 1 large Romanesco broccoli head
– 1 pound sweet or hot Italian sausage, casings removed
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1/4 cup chicken broth
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the sausage and cook, breaking up with a spoon, until browned and cooked through, about 5 minutes.
3. Remove the sausage from the skillet and set aside.
4. Add the garlic to the skillet and cook for 1 minute, until fragrant.
5. Add the Romanesco broccoli to the skillet and cook, stirring occasionally, until tender and slightly caramelized, about 8-10 minutes.
6. Return the sausage to the skillet and stir in chicken broth, parsley, salt, and pepper.
7. Serve hot, garnished with additional parsley if desired.

Cooking Time: 20-25 minutes

Romanesco and Mushroom Stir-Fry

This vibrant Romanesco and mushroom stir-fry combines the sweet, nutty flavor of Romanesco with the earthy taste of mushrooms. Perfect for a quick weeknight dinner or a flavorful vegetarian option.

Ingredients:

– 1 head Romanesco broccoli, broken into florets
– 2 cups mixed mushrooms (such as cremini, shiitake, and oyster), sliced
– 2 tablespoons vegetable oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste

Instructions:

1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown (about 3-4 minutes).
3. Add the onion and garlic; cook for an additional 2 minutes, stirring frequently.
4. Add the Romanesco broccoli and stir-fry until it starts to soften (about 3-4 minutes).
5. Stir in soy sauce and sesame oil.
6. Season with salt and pepper to taste.

Cooking Time: 10-12 minutes

Romanesco and Walnut Pesto Pasta

Elevate your pasta game with this vibrant Romanesco and walnut pesto recipe, perfect for a quick weeknight dinner or special occasion.

Ingredients:

– 12 oz. pasta of choice (e.g., spaghetti, linguine)
– 2 cups Romanesco broccoli florets
– 1/4 cup walnuts
– 1/4 cup freshly grated Parmesan cheese
– 3 cloves garlic, minced
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente.
2. In a blender or food processor, combine Romanesco, walnuts, Parmesan cheese, garlic, and olive oil. Blend until smooth pesto forms.
3. Reserve 1/4 cup pasta cooking water before draining the spaghetti. Add reserved water to the pesto and stir well.
4. Combine cooked pasta and pesto in a large serving bowl. Toss to coat, adding more pasta water if needed to achieve desired consistency.
5. Serve immediately, garnished with additional Parmesan cheese and Romanesco florets if desired.

Cooking Time: 15-20 minutes

Summary

Get ready to fall in love with Romanesco’s unique flavor and texture! This article presents 20 delicious recipes that showcase the versatility of this beautiful vegetable. From hearty soups and risottos to light and refreshing salads, there’s something for every occasion. Discover how to roast Romanesco with garlic and lemon, make a creamy soup with crispy pancetta, or even use it in a savory curry. Whether you’re looking for a comforting meal or a quick weeknight dinner, these recipes are sure to inspire your culinary creativity.

Get ready to pucker up and indulge in the sweet and tangy world of lemon tarts! As the sun shines brighter, our taste buds crave a refreshing escape from the heat. And what better way to beat the summer blues than with a slice (or three) of zesty lemon tart? In this article, we’ll take you on a journey through 20 mouthwatering recipes that will have your taste buds dancing with joy! From classic French lemon tarts to innovative twists featuring earl grey tea and coconut cream, each recipe is carefully crafted to showcase the versatility and allure of this citrus superstar. So grab your apron, preheat your oven, and get ready to unleash your inner pastry chef!

Classic French Lemon Tart

This classic French lemon tart is a timeless dessert that showcases the simplicity and elegance of French patisserie. With its flaky pastry crust, creamy lemon filling, and subtle sweetness, it’s a perfect treat for any occasion.

Ingredients:

– 1 sheet puff pastry, thawed
– 2 large egg yolks
– 1/2 cup granulated sugar
– 1/4 cup freshly squeezed lemon juice
– 1/4 cup heavy cream
– 1 tsp vanilla extract
– Confectioners’ sugar, for dusting

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
2. In a medium bowl, whisk together egg yolks and sugar until pale and thickened. Add lemon juice, heavy cream, and vanilla extract; whisk until smooth.
3. Place the pastry into a 9-inch (23cm) tart pan with a removable bottom. Fill with the lemon mixture and smooth top.
4. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.
5. Let cool completely before dusting with confectioners’ sugar.

Cook Time: 40-45 minutes

Lemon Meringue Tart with Toasted Meringue

This classic dessert gets an extra boost of flavor and texture from toasted meringue, adding a delightful crunch to the creamy lemon filling.

Ingredients:

For the crust:

– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces

For the filling:

– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/2 cup heavy cream
– Zest of 1 lemon

For the meringue:

– 3 large egg whites
– 1 cup granulated sugar
– 1 teaspoon cream of tartar

Instructions:

1. Preheat oven to 375°F (190°C).
2. Make the crust: Combine flour, confectioners’ sugar, and butter in a bowl; pulse until coarse crumbs form.
3. Roll out crust to a thickness of about 1/8 inch; place in a 9-inch tart pan with a removable bottom.
4. Bake for 15-20 minutes or until lightly browned.
5. Make the filling: Whisk together egg yolks, lemon juice, sugar, flour, and cream in a bowl.
6. Pour filling into baked crust and smooth top.
7. Toast meringue: Beat egg whites and cream of tartar until stiff peaks form; gradually add sugar and beat until dissolved.
8. Spread meringue over filling and bake for an additional 10-12 minutes or until golden brown.

Cooking Time: About 35-40 minutes

Earl Grey Infused Lemon Tart

This refreshing dessert combines the bright citrus flavor of lemons with the subtle bergamot notes of Earl Grey tea, all wrapped up in a flaky pastry crust.

Ingredients:

– 1 sheet puff pastry, thawed
– 1 cup freshly squeezed lemon juice
– 2 tablespoons Earl Grey tea leaves (loose-leaf or tea bags)
– 1/4 cup granulated sugar
– 2 large egg yolks
– 1 tablespoon unsalted butter, melted

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a small saucepan, combine lemon juice and Earl Grey tea leaves. Bring to a simmer over medium heat.
4. Reduce heat to low and let steep for 5 minutes. Strain the mixture through a fine-mesh sieve into a bowl; discard solids.
5. Whisk together sugar and egg yolks until pale and smooth. Add melted butter, lemon juice mixture, and whisk until combined.
6. Roll out pastry to fit a 9-inch tart pan with a removable bottom. Fill with lemon filling and bake for 35-40 minutes or until golden brown.

Cooking Time: 35-40 minutes

Lemon Curd Tart with Shortbread Crust

Brighten up your dessert table with this tangy and sweet lemon curd tart, nestled in a crumbly shortbread crust. This refreshing treat is perfect for springtime gatherings or as a simple yet impressive dessert.

Ingredients:

For the Shortbread Crust:

– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened

For the Lemon Curd:

– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted

Instructions:

1. Preheat oven to 350°F (175°C).
2. Prepare the shortbread crust by mixing flour and confectioners’ sugar in a bowl. Add softened butter and mix until crumbly.
3. Press the crust mixture into a 9-inch tart pan with a removable bottom.
4. Bake for 20-25 minutes or until lightly golden.
5. Meanwhile, prepare the lemon curd by whisking together egg yolks, lemon juice, sugar, and melted butter in a bowl.
6. Pour the lemon curd into the baked shortbread crust and smooth the top.
7. Refrigerate for at least 2 hours before serving.

Cooking Time: approximately 45 minutes

Vegan Lemon Tart with Coconut Cream

Vegan Lemon Tart with Coconut Cream Recipe

Brighten up your dessert game with this refreshing vegan lemon tart, topped with a creamy coconut cream and a sprinkle of citrusy zest. This tangy treat is perfect for warm weather or anytime you need a burst of sunshine.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsweetened non-dairy milk
– 1/4 cup coconut oil, melted
– 2 tablespoons lemon juice
– 1 teaspoon vanilla extract
– 1/2 cup granulated sugar
– 1/4 cup coconut cream (chilled)
– Zest of 1 lemon

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together flour, confectioners’ sugar, and salt.
3. Add non-dairy milk, melted coconut oil, lemon juice, and vanilla extract; stir until a dough forms.
4. Roll out the dough into a circle, about 1/8 inch thick.
5. Place the dough in a tart pan with a removable bottom.
6. Bake for 20-25 minutes or until lightly golden.
7. Allow the tart to cool completely.
8. Top with coconut cream and sprinkle with lemon zest.

Cooking Time: 20-25 minutes

Mini Lemon Tartlets with Raspberry Glaze

Brighten up your next gathering with these bite-sized treats that combine the tanginess of lemon with the sweetness of raspberry. Perfect for a dessert or snack, these mini tartlets are sure to impress!

Ingredients:

– 1 package of frozen puff pastry, thawed
– 1/2 cup granulated sugar
– 2 large egg yolks
– 1 tablespoon freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
– Raspberry glaze (recipe below)

Raspberry Glaze:

– 1 cup fresh or frozen raspberries
– 2 tablespoons powdered sugar

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out puff pastry and cut into small squares, about 3 inches (7.5 cm) per side.
3. In a bowl, whisk together sugar, egg yolks, and lemon juice. Add melted butter and mix until smooth.
4. Place a spoonful of the lemon mixture onto each square, leaving a 1/2 inch border around edges.
5. Fold squares into triangles to form tartlets. Brush edges with water and press gently to seal.
6. Bake for 20-25 minutes or until golden brown.
7. Allow to cool before drizzling with raspberry glaze.

Tips:

– Use fresh raspberries for the glaze if in season, or frozen raspberries as a substitute.
– For an extra burst of flavor, add a few drops of lemon extract to the glaze.

Lemon Lavender Tart with Honey Drizzle

Brighten up your day with this refreshing tart, combining the sweetness of honey with the brightness of lemon and the subtle charm of lavender.

Ingredients:

– 1 sheet of frozen puff pastry, thawed
– 2 lemons, zested and juiced
– 1/4 cup dried lavender buds
– 1/2 cup granulated sugar
– 1/4 cup honey
– 1 egg, beaten (for egg wash)
– Confectioners’ sugar (for dusting)

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry and place on a baking sheet lined with parchment paper.
2. In a small bowl, mix together lemon zest, juice, and lavender buds. Sprinkle evenly over the pastry, leaving a 1-inch border around edges.
3. Fold edges of pastry up over filling to form a crust. Brush with beaten egg for a golden glaze.
4. Bake for 35-40 minutes or until pastry is golden brown.
5. While tart is baking, whisk together honey and sugar in a small saucepan until smooth. Bring to a simmer over medium heat until slightly thickened.
6. Remove tart from oven and let cool. Drizzle with honey glaze and dust with confectioners’ sugar before serving.

Cooking Time: 35-40 minutes

Gluten-Free Lemon Almond Tart

Brighten up your table with this refreshing gluten-free tart, bursting with citrusy flavor and nutty crunch.

Ingredients:

– 1 1/2 cups almond flour
– 1/4 cup confectioners’ sugar
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 teaspoon grated lemon zest
– 1/4 cup sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together almond flour, confectioners’ sugar, and salt. Add melted butter and mix until a dough forms.
3. Roll out the dough on a lightly floured surface to a thickness of about 1/8 inch (3 mm).
4. Transfer the dough to the prepared baking sheet and spread it evenly.
5. In a small bowl, whisk together eggs, lemon juice, and lemon zest. Pour the mixture over the tart crust, leaving a 1-inch (2.5 cm) border around the edges.
6. Sprinkle sliced almonds over the filling.
7. Bake for 35-40 minutes or until the crust is golden brown and the filling is set.

Cooking Time: 35-40 minutes

Lemon Blueberry Tart with Thyme

This tart combines the sweetness of blueberries with the brightness of lemon zest, all tied together with a hint of thyme. Perfect for springtime or summer gatherings, this dessert is sure to impress.

Ingredients:

– 1 sheet puff pastry, thawed
– 2 cups fresh blueberries
– 1/4 cup granulated sugar
– 2 tbsp freshly squeezed lemon juice
– 1 tsp grated lemon zest
– 1 sprig of fresh thyme
– 1 egg, beaten (for brushing pastry)

Instructions:

1. Preheat oven to 400°F (200°C). Roll out puff pastry and place on a baking sheet lined with parchment paper.
2. In a bowl, mix together blueberries, sugar, lemon juice, and lemon zest. Arrange the mixture on one half of the pastry, leaving a 1/2-inch border.
3. Fold the other half of the pastry over the filling, pressing edges to seal. Brush with beaten egg for golden brown finish.
4. Bake for 35-40 minutes or until pastry is golden and blueberries are bubbly. Garnish with thyme sprig before serving.

Cooking Time: 35-40 minutes

Lemon Tart with Ginger Snap Crust

Brighten up your dessert game with this zesty and sweet lemon tart, elevated by the warm spices of ginger snap crust. Perfect for springtime gatherings or as a delightful pick-me-up any time of year.

Ingredients:

For the crust:
– 1 1/2 cups ginger snap cookies, crushed
– 1/4 cup granulated sugar
– 6 tablespoons (3/4 stick) unsalted butter, melted

For the tart filling:
– 2 large egg yolks
– 1 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/4 cup heavy cream
– Zest of 1 lemon

Instructions:

1. Preheat oven to 350°F (180°C).
2. Mix crushed cookies, sugar, and melted butter until well combined.
3. Press mixture into a 9-inch tart pan with a removable bottom.
4. In a separate bowl, whisk together egg yolks, lemon juice, sugar, and heavy cream.
5. Pour filling into crust and bake for 40-45 minutes or until filling is set.
6. Let cool before serving.

Cooking Time: 40-45 minutes

White Chocolate Lemon Tart

Brighten up any gathering with this refreshing and tangy tart, featuring a velvety white chocolate filling and a burst of citrus flavor.

Ingredients:

– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/4 cup granulated sugar
– 2 large egg yolks
– 1 tablespoon freshly squeezed lemon juice
– 8 ounces white chocolate chips
– Confectioners’ sugar, for dusting

Instructions:

1. Preheat oven to 350°F (180°C). In a medium bowl, whisk together flour and confectioners’ sugar. Add butter and use a pastry blender or fingers to work it into the mixture until coarse crumbs form.
2. Press crust mixture into a 9-inch tart pan with a removable bottom. Bake for 18-20 minutes or until lightly browned.
3. In a separate bowl, whisk together egg yolks, granulated sugar, and lemon juice until smooth.
4. Melt white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
5. Pour melted white chocolate into the baked tart crust. Top with lemon-egg yolk mixture.
6. Bake for an additional 10-12 minutes or until filling is set.
7. Allow to cool completely before dusting with confectioners’ sugar and serving.

Cook Time: 30-35 minutes

Lemon Tart with Pistachio Crust

Brighten up your dessert menu with this refreshing lemon tart, nestled in a crunchy pistachio crust. This elegant dessert is perfect for springtime gatherings or any time you need a burst of citrusy goodness.

Ingredients:

For the crust:

– 1 cup pistachios
– 1/4 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted

For the tart:

– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/4 cup heavy cream
– 1 tablespoon grated lemon zest

Instructions:

1. Preheat oven to 375°F (190°C).
2. Make the crust: Blend pistachios, sugar, and salt in a food processor until finely ground. Add melted butter and process until combined.
3. Press crust mixture into a 9-inch tart pan with a removable bottom.
4. Bake crust for 15 minutes.
5. Prepare the tart: Whisk together egg yolks, lemon juice, sugar, heavy cream, and lemon zest.
6. Pour filling into baked crust and bake for an additional 20-25 minutes or until set.

Cooking Time: 35-40 minutes

Lemon Tart with Rosemary Shortcrust

This refreshing lemon tart is elevated by a fragrant rosemary-infused shortcrust, making it perfect for a spring or summer gathering. The combination of bright citrus and herbaceous flavors is sure to impress.

Ingredients:

– 2 cups all-purpose flour
– 1/2 cup confectioners’ sugar
– 1/4 cup cold unsalted butter, cut into small pieces
– 2 sprigs fresh rosemary, chopped
– 1/2 cup freshly squeezed lemon juice
– 1 egg, beaten
– 1 tablespoon granulated sugar

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a food processor, combine flour, confectioners’ sugar, and butter. Process until mixture resembles coarse crumbs.
3. Add chopped rosemary and pulse until just combined.
4. Press mixture into a 9-inch tart pan with removable bottom.
5. Whisk together lemon juice, egg, and granulated sugar. Pour into prepared crust.
6. Bake for 40-45 minutes or until filling is set and crust is golden brown.

Cooking Time: 40-45 minutes

Lemon Tart with Blackberry Swirl

Elevate your dessert game with this stunning lemon tart, featuring a sweet and tangy blackberry swirl. This show-stopping treat is perfect for springtime gatherings or warm-weather celebrations.

Ingredients:

– 1 9-inch tart crust
– 2 cups confectioners’ sugar
– 4 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup unsalted butter, melted
– 1 cup blackberries
– 2 tablespoons granulated sugar

Instructions:

1. Preheat oven to 350°F (175°C).
2. Roll out tart crust and place in a 9-inch tart pan.
3. In a medium bowl, whisk together confectioners’ sugar, egg yolks, lemon juice, and melted butter until smooth.
4. Pour the lemon mixture into the tart crust.
5. Arrange blackberries on top of the lemon filling, leaving a 1-inch border around the edges.
6. Sprinkle granulated sugar over the blackberries.
7. Bake for 40-45 minutes or until the filling is set and the crust is golden brown.

Cooking Time: 40-45 minutes

Lemon Tart with Almond Flour Crust

Brighten up your dessert table with this refreshing lemon tart, featuring a crumbly almond flour crust and a tangy lemon filling. Perfect for springtime gatherings or any occasion that calls for a burst of citrus flavor.

Ingredients:

For the crust:

– 1 1/2 cups almond flour
– 1/4 cup confectioners’ sugar
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted

For the filling:

– 3 large egg yolks
– 1/2 cup freshly squeezed lemon juice
– 1/2 cup granulated sugar
– 1/4 cup heavy cream
– 1 teaspoon grated lemon zest

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together almond flour, confectioners’ sugar, and salt. Add melted butter and mix until dough forms.
3. Press dough into a 9-inch tart pan with a removable bottom.
4. Bake crust for 18-20 minutes or until lightly golden.
5. In a large bowl, whisk together egg yolks, lemon juice, sugar, and heavy cream until smooth. Stir in lemon zest.
6. Pour filling over baked crust and bake for an additional 15-18 minutes or until filling is set.

Cooking Time: 35-40 minutes

Lemon Tart with Coconut Macaroon Base

Brighten up your dessert table with this unique and refreshing lemon tart, featuring a coconut macaroon crust.

Ingredients:

For the crust:
– 1 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon vanilla extract
– 3 large egg whites

For the filling:
– 1 cup freshly squeezed lemon juice
– 1 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 2 large egg yolks
– 1 tablespoon grated lemon zest

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a medium bowl, whisk together coconut, sugar, and salt. Add vanilla extract and mix well.
3. In a separate bowl, beat egg whites until stiff peaks form. Fold into coconut mixture until well combined.
4. Press crust mixture into a 9-inch tart pan with a removable bottom.
5. Bake for 20-22 minutes or until lightly golden.
6. Prepare the filling by whisking together lemon juice, sugar, melted butter, and egg yolks.
7. Pour filling into baked crust and bake for an additional 15-17 minutes or until set.

Cooking Time: 35-40 minutes

Lemon Tart with Cardamom Whipped Cream

Elevate your dessert game with this refreshing lemon tart, perfectly balanced by the warm, aromatic flavor of cardamom whipped cream.

Ingredients:

For the tart:

– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tablespoon freshly squeezed lemon juice
– 1/4 teaspoon salt

For the whipped cream:

– 1 cup heavy cream
– 2 tablespoons granulated sugar
– 1/2 teaspoon ground cardamom
– 1/2 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C).
2. Roll out dough, place in tart pan, and trim edges.
3. Mix lemon juice, eggs, and sugar; pour into crust.
4. Bake for 40-45 minutes or until set.
5. Whisk heavy cream, sugar, cardamom, and vanilla extract until stiff peaks form.
6. Top cooled tart with whipped cream and serve.

Cooking Time: 40-45 minutes

Lemon Tart with Passionfruit Glaze

Brighten up your dessert menu with this zesty and tangy lemon tart, elevated by a sweet and tropical passionfruit glaze.

Ingredients:

For the Lemon Tart:

– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 tsp grated lemon zest
– 2 tbsp freshly squeezed lemon juice

For the Passionfruit Glaze:

– 1 cup passionfruit puree
– 1 cup powdered sugar
– 2 tbsp water

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9-inch tart pan with parchment paper.
2. In a medium bowl, whisk together flour and confectioners’ sugar. Add softened butter and mix until crumbly. Press into the prepared tart pan.
3. Bake for 18-20 minutes or until lightly golden.
4. Meanwhile, whisk together lemon zest, lemon juice, eggs, and granulated sugar. Pour into baked tart crust and bake for an additional 15-18 minutes or until set.
5. For the glaze, whisk together passionfruit puree, powdered sugar, and water until smooth. Drizzle over cooled tart.

Cooking Time: 35-40 minutes

Lemon Tart with Basil Infused Custard

Brighten up your dessert game with this refreshing lemon tart paired with a sweet and savory basil-infused custard. A perfect combination of citrusy zing and herbal charm!

Ingredients:

For the Crust:

– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup cold unsalted butter, cut into small pieces

For the Custard:

– 3 large egg yolks
– 1 1/2 cups heavy cream
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup fresh basil leaves, chopped
– Zest of 1 lemon

Instructions:

1. Preheat oven to 375°F (190°C).
2. Make the crust: Combine flour, confectioners’ sugar, and butter in a bowl. Use a pastry blender or your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.
3. Roll out the crust and fit into a 9-inch tart pan with a removable bottom. Trim edges and press into corners.
4. Bake crust for 18-20 minutes, or until lightly golden.
5. Make the custard: Whisk together egg yolks, heavy cream, sugar, vanilla extract, and chopped basil in a bowl. Strain mixture into a clean bowl to remove any basil leaves.
6. Pour custard into baked tart shell and bake for an additional 20-22 minutes, or until set.

Cooking Time: 40-42 minutes

Lemon Tart with Candied Citrus Topping

Brighten up your dessert table with this refreshing lemon tart topped with a sweet and tangy candied citrus topping.

Ingredients:

For the Crust:

– 1 1/2 cups all-purpose flour
– 1/4 cup confectioners’ sugar
– 1/2 cup unsalted butter, chilled and cut into small pieces

For the Filling:

– 3 large egg yolks
– 1/2 cup granulated sugar
– 1/2 cup freshly squeezed lemon juice
– 1/4 cup heavy cream
– 1 tsp vanilla extract

For the Candied Citrus Topping:

– 1 orange, sliced into thin rounds
– 1 lemon, sliced into thin rounds
– 1 cup granulated sugar
– 1 cup water

Instructions:

1. Preheat oven to 350°F (180°C). Make the crust by combining flour and confectioners’ sugar in a bowl. Add butter and mix until crumbly.
2. Press mixture into a 9-inch tart pan with a removable bottom. Bake for 18-20 minutes or until lightly golden.
3. Prepare the filling by whisking together egg yolks, sugar, lemon juice, cream, and vanilla extract.
4. Pour the filling into the baked crust and bake for an additional 15-18 minutes or until set.
5. Make the candied citrus topping by simmering sliced citrus in a mixture of sugar and water. Let cool and arrange on top of tart.

Cooking Time: 35-40 minutes

Summary

Get ready to brighten up your dessert game with these 20 zesty lemon tart recipes! From classic French lemon tarts to unique twists like Earl Grey infused and vegan coconut cream-based versions, there’s something for everyone. Mini tartlets, gluten-free options, and creative flavor combinations like lavender honey drizzle and cardamom whipped cream will keep you experimenting all year round. Whether you’re a seasoned baker or just starting out, these irresistible tarts are sure to satisfy your sweet tooth.

Get ready to indulge in a sweet treat that’s perfect for warm weather and special occasions alike: creamy cherry vanilla ice cream! In this article, we’ll be sharing 20 mouthwatering recipes that combine the richness of vanilla with the sweetness of cherries. From classic flavors to unique twists and mix-ins, you’ll find something to satisfy your cravings.

From no-churn options to vegan and gluten-free alternatives, our list has something for everyone. Whether you’re a fan of swirls, chunks, or just a simple scoop, these recipes are sure to delight your taste buds. So go ahead, grab a spoon, and let’s dive into the world of creamy cherry vanilla ice cream!

Classic Cherry Vanilla Bean Ice Cream

This rich and creamy ice cream is infused with the sweetness of cherries, the warmth of vanilla, and the subtle flavor of vanilla beans. A perfect treat for any occasion!

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract
– 1/4 cup cherry preserves
– 1/2 vanilla bean, split lengthwise

Instructions:

1. In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
2. Remove from heat and stir in the vanilla extract and cherry preserves. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add the split vanilla bean.
6. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.

Cooking Time: Approximately 10-15 minutes (including chilling time)

Cherry Vanilla Swirl Ice Cream with Dark Chocolate Chunks

This recipe combines the flavors of cherry and vanilla with the richness of dark chocolate, creating a unique and delicious ice cream flavor. With just a few ingredients and simple steps, you can create this decadent dessert at home.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1 cup cherry jam or preserves
– 1/4 cup dark chocolate chips (at least 60% cocoa)
– Pinch of salt

Instructions:

1. In a medium-sized bowl, whisk together heavy cream, whole milk, and sugar until dissolved.
2. Add vanilla extract and whisk to combine.
3. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. During the last 2 minutes of churning, add cherry jam or preserves and chocolate chips.
5. Transfer the mixture to a freezer-safe container and freeze for at least 4 hours.
6. Every 30 minutes, remove from the freezer and use a fork to scrape the mixture and break up any ice crystals.

Cooking Time: 4-6 hours (including churning time)

No-Churn Cherry Vanilla Ice Cream

Enjoy the sweet and tangy combination of cherry and vanilla in this easy-to-make no-churn ice cream recipe. With just a few simple ingredients, you can create a delicious dessert perfect for hot summer days.

Ingredients:

– 1 can (14 oz) sweetened condensed milk
– 1 cup heavy whipping cream
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup maraschino cherries, chopped
– 1/4 cup cherry juice or grenadine syrup

Instructions:

1. In a large bowl, combine sweetened condensed milk and heavy whipping cream.
2. Whisk until smooth and stiff peaks form.
3. Add granulated sugar, vanilla extract, and chopped maraschino cherries. Mix well.
4. Fold in cherry juice or grenadine syrup.
5. Pour mixture into an airtight container and cover with plastic wrap or aluminum foil.
6. Place in the freezer for at least 6 hours or overnight.

Cooking Time: None, as this is a no-churn recipe!

Vegan Cherry Vanilla Coconut Milk Ice Cream

A creamy and delicious vegan ice cream recipe that combines the sweetness of cherries, the warmth of vanilla, and the richness of coconut milk.

Ingredients:

– 1 can (14 oz) full-fat coconut milk
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cherry puree
– 1 tsp vanilla extract
– 1/4 tsp salt

Instructions:

1. In a blender or food processor, combine the coconut milk, sugar, cherry puree, vanilla extract, and salt.
2. Blend on high speed until smooth and creamy, stopping to scrape down the sides of the blender as needed.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once the ice cream is almost fully set, transfer it to an airtight container and freeze for at least 2 hours to allow it to firm up.

Cooking Time: 20-30 minutes (including churning time)

Cherry Vanilla Ice Cream with Almond Brittle

Sweeten your summer with this decadent ice cream recipe, featuring the perfect balance of cherry and vanilla flavors, topped with crunchy almond brittle.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract
– 1/4 cup maraschino cherries, chopped
– 1/2 cup sliced almonds
– 1/4 cup granulated sugar (for brittle)
– 1/4 cup water

Instructions:

1. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until sugar dissolves.
2. Remove from heat and stir in vanilla extract. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Toss almonds with sugar and water. Spread on prepared baking sheet. Bake for 10-12 minutes, stirring frequently, until golden brown. Let cool completely.
5. Churn ice cream mixture in an ice cream maker according to manufacturer’s instructions. Fold in chopped cherries during the last 2 minutes of churning.
6. Transfer churned ice cream to an airtight container and top with almond brittle. Freeze for at least 2 hours before serving.

Cooking Time: 10-12 minutes (for brittle), 20-30 minutes (churning time)

Cherry Vanilla Ice Cream Pie with Graham Cracker Crust

A classic dessert perfect for warm weather, this cherry vanilla ice cream pie is a refreshing treat that’s easy to make and impressive to serve. The combination of sweet graham cracker crust, creamy vanilla ice cream, and tangy cherry filling is a match made in heaven.

Ingredients:

– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 6 tablespoons unsalted butter, melted
– 2 quarts vanilla ice cream
– 1 cup cherry pie filling
– Whipped cream and chopped cherries for topping (optional)

Instructions:

1. Preheat oven to 350°F.
2. Mix graham cracker crumbs and sugar in a bowl. Stir in melted butter until well combined. Press mixture into the bottom of a 9-inch springform pan.
3. Bake crust for 8-10 minutes, or until lightly browned. Let cool completely.
4. Scoop vanilla ice cream into the cooled crust. Top with cherry pie filling.
5. Freeze pie for at least 2 hours before serving. Top with whipped cream and chopped cherries, if desired.

Cooking Time: 10 minutes (crust), 2+ hours (freezing)

Cherry Vanilla Ice Cream Sandwiches

Beat the heat with these sweet and refreshing Cherry Vanilla Ice Cream Sandwiches! Crunchy cookies, creamy ice cream, and a burst of cherry flavor make for a perfect treat.

Ingredients:

– 1 pint vanilla ice cream
– 12-16 wafers or sandwich cookies (such as Nilla or Oreos)
– 1 cup maraschino cherries, chopped
– 2 tablespoons cherry syrup or preserves

Instructions:

1. Scoop the vanilla ice cream into balls, about 1-inch in diameter.
2. Place a cookie on a flat surface and top with an ice cream ball.
3. Drizzle a small amount of cherry syrup or preserves over the ice cream.
4. Top with another cookie to create a sandwich.
5. Repeat until all ingredients are used up.

Cooking Time: None! Just assemble and enjoy.

Cherry Vanilla Ice Cream Float with Root Beer

Enjoy a classic treat that’s perfect for hot summer days or as a special indulgence any time of the year.

Ingredients:

– 1 scoop of vanilla ice cream
– 1/2 cup of root beer
– 1 maraschino cherry, drained and pitted
– Whipped cream (optional)

Instructions:

1. Scoop the vanilla ice cream into a tall glass or mug.
2. Pour in the root beer until the ice cream is almost covered.
3. Place the maraschino cherry on top of the ice cream.
4. If desired, add whipped cream and garnish with additional cherries or sprinkles.
5. Serve immediately and enjoy!

Cooking Time: None required! Just assemble and serve.

Cherry Vanilla Ice Cream with Brownie Chunks

Elevate your dessert game with this decadent cherry vanilla ice cream recipe, featuring chunks of fudgy brownies. Perfect for hot summer days or as a special treat any time of the year.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract
– 1 cup pitted cherries, pureed
– 1 and 1/2 cups brownie chunks (homemade or store-bought)

Instructions:

1. In a medium bowl, whisk together cream, milk, sugar, and vanilla extract until sugar is dissolved.
2. Stir in the cherry puree until well combined.
3. Cover and refrigerate mixture for at least 2 hours or overnight.
4. Preheat ice cream maker according to manufacturer’s instructions.
5. Pour chilled mixture into the ice cream maker and churn according to instructions (about 20-25 minutes).
6. During the last 2 minutes of churning, add brownie chunks.
7. Transfer finished ice cream to an airtight container and freeze for at least 2 hours before serving.

Cooking Time: 20-25 minutes + freezing time

Cherry Vanilla Ice Cream Cheesecake

Elevate your dessert game with this show-stopping Cherry Vanilla Ice Cream Cheesecake, featuring a creamy cheesecake base, a swirl of cherry vanilla ice cream, and a crunchy graham cracker crust.

Ingredients:

– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1 tsp vanilla extract
– 1 cup sour cream
– 1 cup cherry vanilla ice cream (homemade or store-bought)
– Fresh cherries for garnish

Instructions:

1. Preheat oven to 350°F.
2. Prepare crust by mixing crumbs, sugar, and melted butter. Press into a 9-inch springform pan.
3. Beat cream cheese until smooth. Add eggs one at a time, then vanilla extract.
4. Pour cheesecake batter into prepared pan.
5. Dollop cherry vanilla ice cream on top of cheesecake. Use a knife to create a swirly pattern.
6. Bake for 55-60 minutes or until edges are set and center is slightly jiggly.
7. Allow cheesecake to cool completely before serving. Garnish with fresh cherries.

Cooking Time: 1 hour 5 minutes

Cherry Vanilla Ice Cream with Caramel Swirl

A sweet and creamy ice cream recipe that combines the flavors of cherry, vanilla, and caramel for a unique dessert experience.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup maraschino cherries, chopped
– 1/2 cup caramel sauce (homemade or store-bought)
– 1 tbsp unsalted butter

Instructions:

1. In a medium-sized bowl, whisk together heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved.
2. Add in vanilla extract and whisk to combine.
3. Stir in chopped maraschino cherries.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once the ice cream is almost fully churned, drizzle in caramel sauce and continue churning until the caramel is evenly distributed.
6. Transfer the ice cream to an airtight container and cover with plastic wrap or aluminum foil. Place in freezer to harden for at least 2 hours.

Cooking Time: 20-25 minutes (chilling time not included)

Cherry Vanilla Ice Cream Milkshake

This creamy milkshake combines the sweetness of cherry ice cream with the warmth of vanilla, perfect for a hot summer day.

Ingredients:

• 1 1/2 cups cherry vanilla ice cream
• 1/4 cup vanilla ice cream
• 1/2 cup milk
• 1 tablespoon honey
• Ice cubes (optional)

Instructions:

1. In a blender, combine the cherry vanilla and vanilla ice creams.
2. Add the milk and honey. Blend until smooth and creamy.
3. If desired, add ice cubes and blend until frothy.
4. Pour into glasses and serve immediately.

Cooking Time: None! Just blend and enjoy.

Cherry Vanilla Ice Cream with White Chocolate Chips

A creamy and fruity ice cream treat that combines the sweetness of cherries and vanilla with the crunch of white chocolate chips.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract
– 1/4 cup maraschino cherry juice
– 1 cup white chocolate chips

Instructions:

1. In a medium-sized bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved.
2. Add the vanilla extract and maraschino cherry juice to the mixture and whisk until combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
4. Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add the white chocolate chips.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.

Cooking Time: 2-3 hours (including chilling time)

Cherry Vanilla Ice Cream with Fresh Cherry Compote

Elevate your dessert game with this creamy cherry vanilla ice cream and a tangy fresh cherry compote. The perfect combination of sweet and tart, this recipe is sure to please.

Ingredients:

For the ice cream:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract

For the compote:

– 1 cup fresh cherries, pitted
– 2 tbsp granulated sugar
– 2 tbsp lemon juice
– 1/4 cup water

Instructions:

1. Preheat your ice cream maker according to manufacturer’s instructions.
2. In a medium bowl, whisk together heavy cream, whole milk, and sugar until dissolved.
3. Add vanilla extract and whisk until combined.
4. Pour mixture into ice cream maker and churn according to manufacturer’s instructions (approx. 20-25 minutes).
5. Meanwhile, combine compote ingredients in a small saucepan over medium heat. Bring to a simmer and cook for 10-12 minutes or until cherries are tender.
6. Fold in the cooked cherry compote into the ice cream mixture after churning is complete.

Cooking Time: Approx. 30-40 minutes (including compote cooking time)

Cherry Vanilla Ice Cream with Toasted Pecans

Get ready to treat your taste buds to a creamy and nutty delight! This cherry vanilla ice cream recipe combines the sweetness of cherries, the warmth of vanilla, and the crunch of toasted pecans for a unique flavor experience.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup cherry puree (such as maraschino cherries)
– 1 tsp vanilla extract
– 1/2 cup toasted pecans, chopped

Instructions:

1. In a medium saucepan, combine cream, milk, and sugar. Heat over medium heat, stirring occasionally, until sugar dissolves.
2. Remove from heat and stir in cherry puree and vanilla extract.
3. Let mixture cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
4. Churn ice cream according to manufacturer’s instructions (about 20-30 minutes).
5. During the last 2 minutes of churning, add toasted pecans.
6. Transfer ice cream to an airtight container and freeze for at least 2 hours before serving.

Cooking Time: approximately 30 minutes + freezing time

Cherry Vanilla Ice Cream with Marshmallow Swirl

This classic flavor combination gets a fun twist with a marshmallow swirl, adding a delightful surprise to every bite. This recipe yields a creamy and dreamy ice cream that’s perfect for hot summer days or any time you need a sweet pick-me-up.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup maraschino cherries, chopped
– 1/4 cup marshmallow creme
– Pinch of salt

Instructions:

1. In a medium bowl, whisk together cream, milk, and sugar until sugar is dissolved.
2. Add vanilla extract and whisk to combine.
3. Stir in chopped cherries.
4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once churned, stir in marshmallow creme until well combined.
6. Transfer ice cream to an airtight container and freeze for at least 2 hours.

Cooking Time: None needed! Just chill and serve.

Cherry Vanilla Ice Cream with Oatmeal Cookie Dough

This recipe combines the classic flavors of cherry vanilla ice cream with the chewy goodness of oatmeal cookie dough, making it a unique and delicious treat.

Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract
– 1 cup maraschino cherries, chopped
– 1/4 cup oatmeal cookie dough (homemade or store-bought)
– Pinch of salt

Instructions:

1. In a medium-sized bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved.
2. Add the vanilla extract and chopped maraschino cherries to the mixture. Stir well to combine.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. Once the ice cream is almost set, add in the oatmeal cookie dough chunks. Continue churning until the dough is fully incorporated.
5. Transfer the ice cream to an airtight container and place in the freezer to harden for at least 2 hours.

Cooking Time: approximately 20-25 minutes (ice cream making time) + 2 hours (freezing time)

Cherry Vanilla Ice Cream with Candied Ginger

Elevate your ice cream game with this unique and refreshing flavor combination. The sweetness of cherries, the creaminess of vanilla, and the spicy warmth of candied ginger come together in perfect harmony.

Ingredients:
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1/4 cup cherry jam or preserves
– 1 tsp pure vanilla extract
– 1/2 cup candied ginger, finely chopped

Instructions:

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from heat and stir in cherry jam or preserves, vanilla extract, and candied ginger.
3. Cover and refrigerate for at least 2 hours or overnight to allow flavors to meld.
4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours.

Cooking Time: None, as this recipe is for ice cream making!

Cherry Vanilla Ice Cream with Honey Drizzle

This refreshing dessert combines the sweetness of cherries and vanilla with a hint of warm honey, perfect for hot summer days or as a special treat any time of the year.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract
– 1 cup pitted cherries, chopped
– 1 tbsp honey

Instructions:

1. In a medium-sized bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar is fully dissolved.
2. Add the vanilla extract and mix well.
3. Stir in the chopped cherries.
4. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
5. Once frozen, transfer the ice cream to an airtight container.
6. Drizzle with honey before serving.

Cooking Time: 20-25 minutes (depending on your ice cream maker)

Cherry Vanilla Ice Cream with Espresso Swirl

Elevate your dessert game with this unique fusion of sweet and bold flavors. This Cherry Vanilla Ice Cream with Espresso Swirl recipe combines the classic duo of cherry and vanilla with a rich espresso swirl, creating a one-of-a-kind treat.

Ingredients:

– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup maraschino cherries, chopped
– 1 shot espresso (about 1 oz)
– Whipped cream and additional cherries for garnish (optional)

Instructions:

1. In a medium saucepan, combine heavy cream, whole milk, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves.
2. Remove from heat and stir in vanilla extract. Let cool to room temperature.
3. Cover and refrigerate for at least 2 hours or overnight.
4. Churn mixture in an ice cream maker according to manufacturer’s instructions.
5. During the last 2 minutes of churning, add chopped cherries and espresso shot.
6. Transfer the churned ice cream to an airtight container and freeze for at least 2 hours before serving.

Cooking Time: 30 minutes (including chilling time)

Summary

Indulge your sweet tooth with these 20 creamy cherry vanilla ice cream recipes that are sure to delight. From classic flavors like Cherry Vanilla Bean Ice Cream, to unique twists like No-Churn Cherry Vanilla Ice Cream and Vegan Cherry Vanilla Coconut Milk Ice Cream, there’s something for everyone. Try adding mix-ins like dark chocolate chunks, toasted pecans, or marshmallow swirls to create your perfect scoop. Whether you’re in the mood for a classic sundae, an ice cream sandwich, or even an ice cream float, these recipes have got you covered.