Category: Sweets

Ice Cream Cherry Biscuits

Ice Cream Cherry Biscuits

July is Ice Cream Month and my favorite time of the year to host friends for dinner. I usually throw some veggies on the barbie for a simple meal and save the impressing for dessert when I bust out my unique Ice Cream Cherry Biscuits. These Ice Cream Biscuits are made with Real California Ice Cream in the dough! They are perfect for a #SnackHappy occasion especially when you fill the centers with whipped cream, fresh cherries, and a scoop of ice cream! It’s a decadent dessert that will have your guest oohing and ahhing. You can serve them at dinner parties but would also be a great option to serve as a brunch treat.

Excitement fills me whenever I think of these yummy Ice Cream Biscuits and realize they come from a long line of quality ingredients made with sustainably sourced Milk from California dairy families. I simply look for the seal to find my  prized Real California dairy products for perfect biscuits everytime.

Check out @RealCalifMilk recipes here and let me know what snacks you’re creating this summer!

Ice Cream Cherry Biscuits

Prep: 20 minutes

Cool/rest: 8 hours

Bake: 22 minutes

Yields: 12 ice cream biscuits

Ice Cream Biscuits:

  • 2 ½ cups all purpose flour
  • 1 ½ tablespoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 2 sticks Real California butter, cut into tabs and frozen
  • 1 ¼ cups Real California Vanilla ice cream, melted and divided
  • 2 tablespoons turbinado sugar

Cherry Mixture:

  • 2 cups cherries, pitted and cut in half
  • 1/4 cup sugar
  • 1 teaspoon orange or lemon zest
  • ½ teaspoon almond extract

Whipped Cream:

  • 2 cups Real California whipping cream (cold)
  • 1/4 cup sugar

Ice Cream:

  • Real California Ice Cream of choice


Ice Cream Biscuits: Add flour, baking powder, sugar, salt, and baking soda to a food processor. Pulse until dry ingredients combine.

Add in the frozen butter and pulse to break up the butter until it shapes into small pea size pieces.

Slowly add in 1 cup melted ice cream, then pulse until dough comes together.

Transfer dough to a clean surface and knead for a few minutes.

Roll dough on a lightly floured surface into a rectangle.

Fold the dough onto itself several times, then roll out again.

Then fold the dough like a folder with each end meeting in the middle, then fold the outer ends toward each other so you know have 4 layers of dough on top of one another.

Roll one more time just to meld all the layers together.

Cut into 2 inch round ½ inch thick circles until all dough is used.

Place on a parchment paper lined baking sheet and place in the freezer overnight (8 hours minimum) or until frozen.

Preheat oven to 400 degrees Fahrenheit.

Brush the top of the biscuits with ¼ cup melted vanilla ice cream, then sprinkle with turbinado sugar over the tops.

Bake for 22 minutes.

Remove from baking sheet and allow to cool.

Cherry Mixture: Mix all ingredients together in a bowl and allow to rest for 20 minutes or until cherries form a syrup. (This portion can be made a few days in advance for all flavors to meld.

Whipped Cream: Pour Real California whipping cream in a stand up mixer with a whisk attachment. Whisk on high for 2 minutes or until soft peaks form. Sprinkle sugar over the top and continue whisking on high until peaks form and cream is dense.

Assemble: Split biscuit in half. Add a scoop of Real California Ice Cream to one half then pour a tablespoon of cherry mixture over top. Pipe in or spoon in a delicious amount of whipped cream, then top with other half of biscuit. Enjoy!

Julio es el mes del helado y mi época favorita del año para invitar a amigos a cenar. Por lo general, tiro algunas verduras en la barbie para una comida sencilla y guardo la impresionante para el postre cuando saco mis exclusivas galletas de helado de cereza. ¡Estas galletas de helado están hechas con helado Real California en la masa! ¡Son perfectos para una ocasión #SnackHappy, especialmente cuando llenas los centros con crema batida, cerezas frescas y una bola de helado! Es un postre decadente que hará que tu invitado se emocione. Los sirvo en cenas, pero no me opondría a servirlos como un brunch.

Me emociono mucho cada vez que pienso en estos deliciosos bizcochos helados y me doy cuenta de que provienen de una larga línea de ingredientes de calidad elaborados con leche de fuentes sostenibles de familias lecheras de California. Simplemente busco el sello para encontrar mis preciados productos lácteos Real California para obtener galletas perfectas en todo momento.

¡Mira las recetas de @RealCalifMilk aquí y cuéntame qué refrigerios estás creando este verano!


Galletas De Helado De Cereza

Preparación: 20 minutos

Frío/descanso: 8 horas

Hornear: 22 minutos

Rinde: 12 galletas de helado

Galletas Heladas:

2 ½ tazas de harina para todo uso

1 ½ cucharadas de polvo de hornear

2 cucharadas de azúcar

1/2 cucharadita de sal

1 cucharadita de bicarbonato de sodio

2 barras de mantequilla Real California, cortada en pestañas y congelada

1 ¼ tazas de helado de vainilla Real California, derretido y dividido

2 cucharadas de azúcar turbinado

Mezcla de cerezas:

2 tazas de cerezas, sin hueso y cortadas por la mitad

1/4 taza de azúcar

1 cucharadita de ralladura de naranja o limón

½ cucharadita de extracto de almendras

Crema batida:

2 tazas de crema batida Real California (fría)

1/4 taza de azúcar


Real California Ice Cream de elección


Galletas de helado: agregue harina, polvo de hornear, azúcar, sal y bicarbonato de sodio a un procesador de alimentos. Pulse para combinar.

Agregue la mantequilla congelada y pulse para romper la mantequilla hasta que tenga la forma de pequeños trozos del tamaño de un guisante.

Agregue lentamente 1 taza de helado derretido. Pulse hasta que la masa se junte.

Transfiera la masa a una superficie limpia y amase durante unos minutos.

Enrolle la masa sobre una superficie ligeramente enharinada hasta formar un rectángulo.

Dobla la masa sobre sí misma varias veces y vuelve a estirarla.

Luego dobla la masa como una carpeta con cada extremo juntándose en el medio, luego dobla los extremos exteriores uno hacia el otro para que tengas 4 capas de masa una encima de la otra.

Enrolle una vez más solo para unir todas las capas.

Cortar en círculos redondos de 2 pulgadas y ½ pulgada de grosor hasta usar toda la masa.

Coloque en una bandeja para hornear forrada con papel pergamino y coloque en el congelador durante la noche (8 horas como mínimo).

Precaliente el horno a 400 grados Fahrenheit.

Cepille la parte superior de las galletas con ¼ de taza de helado de vainilla derretido y espolvoree azúcar turbinado por encima.

Hornear durante 22 minutos.

Retire de la bandeja para hornear y deje que se enfríe.

Mezcla de cerezas: mezcle todos los ingredientes en un tazón y deje reposar durante 20 minutos. (Esta porción se puede hacer con unos días de anticipación para que se mezclen todos los sabores.

Crema batida: vierta la crema batida Real California en una batidora de pie con un accesorio para batir. Batir a velocidad alta durante 2 minutos o hasta que se formen picos suaves. Espolvorea azúcar por encima y continúa batiendo a velocidad alta hasta que se formen picos y la crema esté densa.

Armar: Partir la galleta por la mitad. Agregue una bola de helado Real California a la mitad y luego vierta una cucharada de mezcla de cerezas encima. Vierta con una cuchara o con una cuchara una cantidad deliciosa de crema batida, cubra con la otra mitad de la galleta. ¡Disfrutar!

Chocolate Calavera Cake

Chocolate Calavera Cake


On Dia De Los Muertos I honor my dearly departed with Chocolate Calavera Cake made with my family’s favorite Abuelita Chocolate! I know my tio’s and tia’s are sure to come when I put these cakes on the altar. The lovely scent of marigold and chocolate is the welcome they have been waiting for. I pay great attention to the ornamentation in decorating the lovely calveras with royal icing, as my tio was an artist and will appreciate the small details. I pick up all my ingredients at Northgate Gonzalez Market and a bundle of Flor de Cempasuchil to decorate my ofrenda just so. My tia will be thrilled to find her mini skull chocolate cake and that’s enough for me to feel at peace.

The Best Atole de Coco

The Best Atole de Coco


I don’t think I really grasped the full idea of Dia De Muertos until my grandfather passed away. It wasn’t until then that I saw the beauty in remembering and honoring his spirit. I feel like I do it every day by wondering what he would think of a situation or when I find myself acting just as he would. It’s as if his memory has taken on an entirely new life form and actually it has. 

Remembering him especially during the days leading up to Day of the Dead when I see the Pan de Muerto displayed at Northgate and re-living how much he loved it in my mind. Every year I make sure to buy a couple of different loaves in various sizes and flavors. Northgate will have a Pan de Muerto Relleno de Chocolate Abuelita y Dulce de Leche this year along with 1lb Pan de Muerto. Some sugared and some plain, but equally delicious.

To accompany the pan de muerto and really pay homage to him I will make his favorite Atole De Coco (recipe below) and sip and savor all the memories that come along with it. Just thinking about this brings me to happy tears as I am forever grateful for the love my grandfather showered me with and am proud to show gratitude in his name. How will you honor your dearly departed?

Arroz Con Leche Brûlée

Arroz Con Leche Brûlée


I can’t tell you how long I’ve been dreaming of this recipe, Arroz Con Leche Brûlée. Several months ago I created it in my head, and even wrote it in my notes of things to do. I started making my vamped up extravagant version of arroz con leche and found it to be so creamy and decadent in the same vein as crème brûlée… Thats when I imagined my arroz con leche topped with a layer of hardened caramelized sugar and adorned with fresh fruit.

Cherry Carlota

Cherry Carlota


Calling all dessert lovers! Could we really celebrate Easter without a gorgeous dessert? I’m taking the fuss out of our Easter meal this year with a simple and easy Carlota! I decided to add cherries to my Carlota and change it’s traditional color of white to a festive pinkish-purple pastel. It’s the prettiest color but aside from that, the fresh cherry flavor only adds to this already delicious dessert…. pushing it all the way up in dessert ranks. Lucky for me, I was able to find all my ingredients at Northgate Market and pick up a few extra goodies while I was there. I hope you’ll try this Easter Cherry Carlota and make it whenever you have a bag of cherries hanging around.

Mini Apple Pies

Mini Apple Pies


I usually repurpose one of my senior pie photos on #PiDay because I make pie all year round. I felt this year deserved a brand new photo and something a little fantasy and hopeful. Mini apple pies seem to be a good portrayal of how I’ve been feeling. It’s almost as if I could touch the beginning of Spring and am anticipating some happy changes in the next couple of months. Fingers crossed. To be completely honest, I’ve hit the pandemic fatigue wall and know we are in the final stretch… just gotta hold on tight a little longer.

Gelatina Navideña Traditions

Gelatina Navideña Traditions


Gelatina Navideña is as traditional for my family as setting up our Christmas tree during the hoilday season. It’s a welcomed light treat to have on hand after a big meal. It usually makes it’s grand entrance onto the table and sits proud waiting to be cut so it could wiggle and jiggle from plate to mouth. With the Posadas (from Dec. 16th to Dec 24th) approaching I thought I would bring out this Gelatina Navideña for you to make in your home. I took the classic combo of cherry and lime and added creamy coconut to the mix for an amazing dance on the tastebuds. Plus it’s beauty represents the colors of Mexico and Navidad all at the same time! I hope you and your family and staying safe and healthy.