The spring season especially calls for desserts more than anything. Here are some recipes for you that are easy to make at home and super delicious to eat!
As warmer spring days approach, what better way to celebrate than baking pies, cakes, and cookies with the best seasonal fruits? From juicy strawberries to tangy lemons and rhubarb, these spring desserts will fill your farmers’ market basket to the brim. And for chocolate lovers, there are plenty of sweet treats in this collection of 3 easy spring recipes!
Spring is all about simplicity, and these desserts are just as easy as the season itself. Whether you are planning for big holidays like Easter, Passover, or Memorial Day, it is always handy to have a few impressive, beginner-friendly recipes on hand to wow your guests. From fruity tarts to decadent chocolate delights, there is something for everyone. With these simple yet delicious desserts, you can enjoy the best flavors of spring while impressing friends and family with your baking skills!
So, let’s get to business and enjoy these super easy, super tasty 3 Spring dessert recipes.
- Red Velvet Ice Cream
Skip the chocolate-covered strawberries and roses this season – homemade ice cream is here to steal the spotlight! This creamy red velvet ice cream is made with a buttermilk base and cocoa powder, giving it that perfect mix of chocolatey and tangy flavor. Whether you are cozying up with a movie, mending a broken heart, or just craving a sweet treat, this red velvet ice cream is the ideal indulgence to bring some love and decadence to your day.
Ingredients –
2 cups heavy cream, 1 cup buttermilk, 1 cup (200 g.) granulated sugar, 1/4 cup (20 g.) Dutch process cocoa powder, 2 tsp. pure vanilla extract, 1/2 tsp. kosher salt, Red food coloring, 6 oz. cream cheese, softened, 3/4 cup (85 g.) powdered sugar, 2 cups crumbled store-bought or homemade red velvet cake.
Direction –
Start by taking a large bowl and whisking together cream, buttermilk, sugar, cocoa powder, vanilla, and salt. Now, slowly add food coloring until you reach your desired shade. Once it is churned, the color will lighten. Refrigerate for at least 1 hour or up to 3 days. While your mixer chills in the fridge, freeze your ice cream maker bowl according to the manufacturer’s instructions. Then, take another bowl and beat cream cheese and powdered sugar with an electric mixer until smooth. Once the ice cream base is chilled, add it to the frozen ice cream maker and churn until creamy and soft-serve-like. Now, layer one-third of the ice cream in a loaf pan then swirl in one-third of the cream cheese frosting and sprinkle with one-third of red velvet cake. Repeat the layers twice more. Lastly, cover everything tightly with plastic wrap and freeze for at least 6 hours before serving!
2. Aperol Spritz Trifle
If you are looking for a show-stopping dessert, this is going to take the crown. This is a classic English dessert that dates back to the 16th century and was originally made to use up stale cake. Over time, trifles have now become more elaborate. This version of the Aperol Spritz Trifle is inspired by the Aperol Spritz cocktail with layers of Prosecco, bittersweet Aperol, and fresh orange. Altogether, this dessert will give you an adult twist on an orange Creamsicle.
Ingredients –
Cake:
Cooking spray, 1 (15.25-oz.) box vanilla cake, plus ingredients called for on box, 1/2 cup Prosecco, Zest of 1 orange.
Pudding:
1 (3.4-oz.) box instant vanilla pudding, along with ingredients called for on the box, 3 Tbsp. Aperol.
Whipped cream:
1 1/2 cups heavy cream, 1 Tbsp. Confectioners’ sugar, 1 tsp. Pure vanilla extract.
Aperol Jam:
1 cup apricot preserves, 2 Tbsp. Aperol.
Assembly:
6 oranges.
Direction –
At first preheat the oven according to the package instructions and grease a 12-cup muffin tin with cooking spray. Take a medium bowl and mix the cake mix with the ingredients listed on the box. Here, replace the 1/2 cup of water with Prosecco and add the orange zest. Stir the mixture until everything is well combined, and then divide the batter into the muffin cups. Bake for 20-23 minutes or until a toothpick inserted into the center comes out clean. Now, let the cupcakes cool, then remove them from the tin and slice each one in half horizontally. For the pudding, take a medium bowl and make the pudding following the directions. Once the mixture has been set, whisk in the Aperol. Refrigerate until you are ready to assemble.
To make the cream, take another medium bowl and beat cream, powdered sugar, and vanilla with a handheld mixer or a whisk until soft peaks form. Then, refrigerate until it is ready to assemble. Take a separate small bowl and whisk together Aperol and apricot preserves to make the Aperol jam. Now to assemble, cut one orange in half lengthwise, then slice it thinly into half-moons for garnish. For the remaining 5 oranges, peel and remove the pith, then slice them into half-moons. In a glass, spoon 2 tablespoons of pudding, then arrange orange slices along the inside, gently pressing them to stick. Now, place a halved cupcake on top, followed by 2 tablespoons of cream. Add 2 tablespoons of Aperol jam, another halved cupcake, 2 tablespoons of pudding, and 2 tablespoons of cream. Garnish with the reserved orange slice. Repeat with the remaining 11 glasses. You can make each part up to 3 days ahead and store them separately in airtight containers in the fridge. The assembled trifle can also be made 1 day ahead and refrigerated!
3. Gelato
Is there anything more summery than walking down cobblestone streets with a cone of gelato? In Italy, people enjoy flavors like hazelnut, pistachio, and strawberry as they stroll through the streets of Rome, Florence, or Milan. If you cannot make it to Italy, our homemade gelato recipe will bring that Italian experience to your home. If you have never tried real gelato before, you might just be amazed at how much you love it!
Ingredients –
2 cups whole milk, 1/2 cup heavy cream, 2 tsp. Pure vanilla extract, 6 large egg yolks, 3/4 cup (150 g.) granulated sugar.
Direction –
Start by taking a medium saucepan and heating milk, cream, and vanilla over medium-high heat until it reaches 160°F on a thermometer. Now, take a heatproof bowl and whisk the egg yolks and sugar until the mixture is light, pale, and smooth. Slowly add the warm milk mixture to the egg yolks while whisking constantly. Return the mixture to the saucepan and cook over medium-low heat, stirring with a spatula until it thickens and reaches 170°F to 175°F, about 3 to 5 minutes. Pour into a 9″-by-4″ loaf pan and let cool for 30 minutes. Now, freeze and whisk gently every 30 to 40 minutes, which would be around 3-4 times until the mixture is almost frozen. This motion needs to continue until the whisk no longer moves through the custard. The entire process would take you around 5 to 6 hours.
Make any of three recipes at home and become the star at the next house party!
