This luscious Chocolate Sea Salt Ice Cream is the kind of indulgence you whisper about at the end of a long day. I don’t know what it is about sea salt ice cream that has me hooked, but I’m in deep now, and there’s no going back!

Chocolate Sea Salt Ice Cream

Travel seems to inspire so many of my recipes. And this one was no different. My sisters and I visited Santa Fe, New Mexico recently, and while we were there we found a shop that served a chocolate sea salt ice cream just like this one. It was love at first bite, for me.

My older sister wasn’t a fan of the sea salt ice creams, but I would have happily increased the salt even more. I just knew that I had to recreate those ice creams when I got home. I’m happy to report that I’ve nailed them both now.

As it turns out, I like salted ice cream so much that I’ve started sprinkling salt over pretty much every scoop of ice cream I serve lately. If you think that sea salt and chocolate is a strange combination, then I can’t wait to introduce you!

Sea salt chocolate captures one of my absolute favorite combinations, salty and sweet. I always sprinkle Maldon sea salt flakes over desserts like these chocolate chip pudding cookies. It takes them from really good to downright glorious.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

Salted Chocolate Ice Cream

I’m really proud of the way that this salted chocolate ice cream turned out. I’ve worked on a lot of i

There’s something gleefully unrestrained about turning a drink as comforting as horchata into ice cream. You still get the sweet, creamy flavors of cinnamon and vanilla in Horchata Ice Cream. But, let me tell you, it’s twice as luscious as an indulgent dessert.

Horchata Ice Cream

I was introduced to horchata at a young age because it was (and still is) my older sister’s favorite drink. Every time I travel with my sisters, we make sure to stop and grab some horchata for her wherever we arrive. It’s a tradition.

This is the same sister who shared her intense love of mangoes with me. So, I can say that she’s at least partially responsible for my mango ice cream, too. It reminds me of so many ways that I have been influenced by my siblings, and I am grateful.

When I first played with the idea of making a horchata ice cream flavor, I wasn’t really chasing the exact flavors. I wanted to nail the excitement of being a kid when my big sister would wink at me and then share a sip of her drink. It didn’t matter what was in the glass, it was pure joy to be trusted to drink it with her.

Rice Ice Cream

Flavor-wise, this ice cream is beautifully layered. Horchata is a sweet, spiced rice drink, and this ice cream mimics that. Warm notes of cinnamon hit you right away, while the vanilla remains subtle. The rice is more of an undertone throughout each bite. It’s there, but it’s not the thing that draws your focus.

If you make it with RumChata, the liqueur adds a wonderful element to the ice cream. It begins very sweet, almost hiding in the ice cream. As the ice cream melts in your mouth, the alcohol emerges and becomes more dominant toward the end of each bite. It’s an incredible experience. So, be sure to savor each spoonful.

The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!

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Recipes are born all the time. But, recipes that are born in hard times? They’re special, like this depression-era Crazy Spice Eggless Cake. Creative bakers figured out how to put a tasty dessert on the table, even without the eggs and butter we so easily take for granted.

One of my readers shared this cake with me, straight from her family’s recipe card. And, I’m so glad she did! The crumb is wonderfully moist, and the spices are warm enough for the coldest winter night. I’m going to make it again, and the eggs can just stay jealous in the fridge.

Eggless Cake

I’m willing to bet that if you could peek inside your grandmother’s recipes, you would find something like this eggless cake recipe. I’ve seen them called wacky cake, depression cake, war cake, and crazy cake. And, I make a chocolate crazy cake, myself.

My foray into making cake without eggs was simply the result of my curiosity and not personal hardship. But, for millions of bakers during World War I, the Great Depression, and World War II, finding a ready supply of eggs and butter was simply not feasible. Traditional baked desserts were a luxury, and this kind of “crazy cake” helped make it possible for even the families who were often going without to occasionally enjoy a sweet treat.

Cake without Eggs

You’d be amazed at how good this cake tastes. This is not some awfully dense brick of dough that’s been given a dusting of sweetener and called cake. I’m telling you, this cake has a moist and fluffy crumb that just shines with a rich and creamy frosting.

Don’t be startled by the vinegar in this recipe, either! You don’t taste it at all. It reacts with the baking soda to create an acid-base reaction (remember those science fair volcanoes?) which is what makes the cake rise without any eggs or baking powder.

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You and I both know that frosting isn’t just some creamy decoration. This Fluffy Cream Cheese Frosting might sit on top, but it improves the whole experience. Smooth without being too sweet, rich without becoming heavy, this tangy topping is everything you want. And, you can whip up a batch of it in less than ten minutes!

Fluffy Cream Cheese Frosting

Have you ever tried a frosting that didn’t spread easily? It reminds me of the long ago, back before I knew how easy it was to make frosting at home. Cracking open a plastic can of storebought frosting that seemed more like paste. Too dense. Too dry. Oof, thanks brain. Let’s forget that one again.

Fluffy cream cheese frosting is a different experience entirely. It’s lighter and silkier, but still has plenty of structure to stand up proudly above your cake. Just don’t skip bringing the butter and cream cheese up to room temperature so they’re easier to spread. And, that splash of heavy cream? That’s the trick that makes this frosting super fluffy.

Cream Cheese Frosting

I know that there are a lot more complicated frosting recipes out there. But, my family adores this fluffy cream cheese frosting. We’re not even apologetic about it. It reminds me of the homestyle toppings that my grandma spread on her baked goods long before social media perfection was ever a thing.

It’s super easy to throw together, even on short notice. And, the flavors are perfect. That first spoonful (just to test!) never fails to make me question why it’s been so long since I made it. The tang of cream cheese is subtle but lingers. And, because it’s less sweet than traditional frosting, it doesn’t overpower the dessert beneath it. It amplifies those flavors.

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Waves of salty and sweet churn together in a luscious creamy base in this Sea Salt Ice Cream. Yeah, I’ll admit I could wax poetic on this one.

The salt and sugar enhance one another instead of competing for your attention. It’s exactly like one rolls in while the other rolls out, over and over again. This is one of those flavors that makes you pause mid-bite and wonder how is this so good?

Sea Salt Ice Cream

I first tried a salted ice cream while in Santa Fe with my sisters earlier this year. As soon as the first bite hit my tongue, I knew I’d be working on a sea salt ice cream to share with you.

I’ll tell you now that salt and ice cream isn’t a combination for everyone. I went crazy over it and my younger sister did as well. My older sister? She wants nothing to do with anything remotely salted with her desserts.

The salt in this ice cream is very subtle, verrrrrry subtle. It mostly enhances the sweetness and flavor. However, if you look closely at the photos, you’ll see that I generously sprinkled additional salt over the servings and am now a very happy convert to salting every scoop of ice cream. It’s transformative.

Salt and Ice Cream

Salt and ice cream may sound like a strange combination. I get it. But, let’s talk about salt for a second. See, I come from a long line of low sodium cooks. My mom and grandma each had their reasons for skimping on salt. Nevertheless, I grew up with very little first-hand experience for how salt actually works in cooking. So, I’m making up for lost time!

In a nutshell, salt increases our ability to taste four of the five primary flavor categories: salty, sweet, sour, and umami (savory). And, as an added bonus, salt actually decreases our ability to detect bitterness. This is why a teeny pinch of salt in your coffee can make even a basic brew taste noticeably better.

This dynamic is one reason why recipes like salted caramel sauce are all the rage. Yes, there is saltiness. And, if you’re not expecting it, that might be off-putting. But, that saltiness then gives way to an incredible, boosted e