Matcha Butter Mochi Cake with Chocolate Ganache

Dessert

Matcha Butter Mochi Cake with Chocolate Ganache

Mochiko gives this matcha cake its chewy texture. The batter comes together with eggs, butter, condensed milk and cream, then a layer of chocolate ganache adds a smooth finish.

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Yield
1 cake
Cuisine
Asian-American fusion

Bring it to the table

Use sweet rice flour

Mochiko is sweet rice flour, also called glutinous rice flour. Use that ingredient for the intended chewy texture and sift the matcha before mixing so it disperses evenly.

At the table

Let the cake cool before adding the ganache, then chill briefly to set the topping. Sift a little extra matcha over it just before serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 6 tbsp unsalted butter — melted and slightly cooled, plus soft butter for the pan
  • 227 g mochiko sweet rice flour
  • 1 tsp baking powder
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 2 tbsp matcha — sifted, plus more to finish
  • 2 large eggs
  • 1 14-ounce can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup heavy cream — for the batter
  • 4 oz bittersweet chocolate — chopped
  • 1/3 cup heavy cream — for the ganache

A few useful notes.

Use mochiko sweet rice flour rather than ordinary rice flour.

The base batch makes one 8- or 9-inch cake. Changing the batch calls for a suitable pan and a fresh doneness check.

Sift the matcha before adding it to the dry ingredients to avoid concentrated pockets of powder.

The cooking plan

How to make Matcha Butter Mochi Cake with Chocolate Ganache.

  1. Heat the oven to 350°F with a rack in the middle. Butter an 8- or 9-inch round cake pan generously.

  2. Whisk the mochiko, baking powder, salt and sifted matcha in a large bowl. In a second bowl, whisk the eggs and melted butter vigorously for about 30 seconds, until pale and combined.

  3. Whisk the condensed milk, vanilla and batter cream into the egg mixture until smooth. Add to the dry ingredients and whisk thoroughly into a thick, smooth batter. Scrape into the pan and level the surface.

  4. Bake for 35–45 minutes, until the cake pulls slightly from the sides, the edges are golden and a tester in the center comes out clean. The smaller pan may take longer. Cool in the pan on a rack for 5 minutes, then turn out and cool completely.

  5. Put the chopped chocolate in a heatproof bowl. Bring the ganache cream just to a boil and pour it over the chocolate. Leave for about 15 seconds, then stir until smooth.

  6. Pour the ganache over the cooled cake and spread it toward the edges with a spoon or small spatula. Chill for about 30 minutes, until the ganache sets. Sift a little extra matcha over the top before serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Matcha Butter Mochi Cake with Chocolate Ganache

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A chewy matcha sweet-rice cake with condensed milk and a bittersweet chocolate ganache.
Print Recipe
Servings: 1 cake
Course: Dessert
Cuisine: Asian American Fusion
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Cake
  • 6 tbsp unsalted butter melted and slightly cooled, plus soft butter for the pan
  •  
    227 g mochiko sweet rice flour
  •  
    1 tsp baking powder
  •  
    ½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  •  
    2 tbsp matcha sifted, plus more to finish
  • 2 large eggs
  •  
    1 14-ounce can sweetened condensed milk
  • 1 tsp vanilla extract
  • 1 cup heavy cream for the batter
Ganache
  •  
    4 oz bittersweet chocolate chopped
  • ⅓ cup heavy cream for the ganache

Equipment

Round cake pans
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Fine Mesh Strainer
Mixing Bowls (Set)
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Wire rack
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with a rack in the middle. Butter an 8- or 9-inch round cake pan generously.
  2. Whisk the mochiko, baking powder, salt and sifted matcha in a large bowl. In a second bowl, whisk the eggs and melted butter vigorously for about 30 seconds, until pale and combined.
  3. Whisk the condensed milk, vanilla and batter cream into the egg mixture until smooth. Add to the dry ingredients and whisk thoroughly into a thick, smooth batter. Scrape into the pan and level the surface.
  4. Bake for 35–45 minutes, until the cake pulls slightly from the sides, the edges are golden and a tester in the center comes out clean. The smaller pan may take longer. Cool in the pan on a rack for 5 minutes, then turn out and cool completely.
  5. Put the chopped chocolate in a heatproof bowl. Bring the ganache cream just to a boil and pour it over the chocolate. Leave for about 15 seconds, then stir until smooth.
  6. Pour the ganache over the cooled cake and spread it toward the edges with a spoon or small spatula. Chill for about 30 minutes, until the ganache sets. Sift a little extra matcha over the top before serving.

Notes

Use mochiko sweet rice flour rather than ordinary rice flour.
The base batch makes one 8- or 9-inch cake. Changing the batch calls for a suitable pan and a fresh doneness check.
Sift the matcha before adding it to the dry ingredients to avoid concentrated pockets of powder.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Why is the cake chewy?

Mochiko sweet rice flour gives the cake its characteristic texture. Ordinary rice flour is not the same ingredient.

Can I put the ganache on a warm cake?

Cool the cake completely first so the chocolate topping can sit on the surface and set evenly.

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Preserved Lemon and Olive Oil Loaf

Dessert

Preserved Lemon and Olive Oil Loaf

Preserved lemon brings a savory citrus edge to this glazed loaf. Olive oil and sour cream form the batter, while fresh zest and juice keep the lemon flavor at the center.

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Yield
1 loaf
Cuisine
Mediterranean-inspired

Bring it to the table

Blend the preserved lemon into a paste

Remove the seeds, then finely purée the whole preserved lemon. Mixing it into a paste spreads its flavor through the batter rather than leaving large pieces in the finished loaf.

At the table

Let the loaf cool completely before glazing. Finish with a little flaky salt and allow the glaze to set before slicing.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 cup olive oil — plus more for the parchment
  • 1 preserved lemon — about 55 g for the base loaf
  • 188 g all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp ground turmeric
  • 3 large eggs
  • 225 g granulated sugar
  • 1/2 cup sour cream
  • 1 tbsp lemon zest — finely grated
  • 3 tbsp lemon juice
  • 83 g powdered sugar
  • 1 tbsp whole milk
  • flaky sea salt — to finish

A few useful notes.

The base batch makes one loaf in an 8 1/2-by-4 1/2-inch pan. Changing the servings means changing the number or size of pans; baking time does not scale directly.

The preserved lemon is used without its seeds. Its saltiness varies, so keep the finishing salt light.

The cooking plan

How to make Preserved Lemon and Olive Oil Loaf.

  1. Heat the oven to 350°F with a rack in the middle. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving an overhang along the long sides, and brush the parchment with a little oil.

  2. Quarter the preserved lemon and remove its seeds. Process to a paste in a small food processor, or chop finely and crush with a knife or mortar and pestle.

  3. Whisk the flour, baking powder and turmeric in a bowl. In a separate bowl, beat the eggs, granulated sugar and measured oil on medium speed for about 1 minute, until smooth.

  4. Mix in the sour cream, then the preserved-lemon paste, fresh zest and lemon juice. Add the dry ingredients on low speed and mix just until combined, about 15 seconds. Scrape into the pan and smooth the top.

  5. Bake for 50–60 minutes, until golden and a tester inserted into the center comes out clean. Cool in the pan on a rack for 15 minutes, then loosen the edges and lift out using the parchment. Remove the paper and cool completely.

  6. Whisk the powdered sugar and milk until smooth. Spoon over the cooled loaf, letting a little run down the sides. Sprinkle lightly with flaky salt and leave about 30 minutes for the glaze to set before slicing.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Preserved Lemon and Olive Oil Loaf

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An olive oil and sour cream loaf with preserved lemon, fresh lemon zest and a simple sugar glaze.
Print Recipe
Servings: 1 loaf
Course: Dessert
Cuisine: Mediterranean-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Loaf
  • ½ cup olive oil plus more for the parchment
  •  
    1 preserved lemon about 55 g for the base loaf
  • 188 g all-purpose flour
  •  
    2 tsp baking powder
  •  
    ½ tsp ground turmeric
  • 3 large eggs
  • 225 g granulated sugar
  • ½ cup sour cream
  •  
    1 tbsp lemon zest finely grated
  • 3 tbsp lemon juice
Glaze
  •  
    83 g powdered sugar
  •  
    1 tbsp whole milk
  •  
    flaky sea salt to finish

Equipment

Loaf pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Spatula
Wire rack
Parchment paper
Pastry brush
Food processor
Mortar and pestle or spice grinder
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 350°F with a rack in the middle. Line an 8 1/2-by-4 1/2-inch loaf pan with parchment, leaving an overhang along the long sides, and brush the parchment with a little oil.
  2. Quarter the preserved lemon and remove its seeds. Process to a paste in a small food processor, or chop finely and crush with a knife or mortar and pestle.
  3. Whisk the flour, baking powder and turmeric in a bowl. In a separate bowl, beat the eggs, granulated sugar and measured oil on medium speed for about 1 minute, until smooth.
  4. Mix in the sour cream, then the preserved-lemon paste, fresh zest and lemon juice. Add the dry ingredients on low speed and mix just until combined, about 15 seconds. Scrape into the pan and smooth the top.
  5. Bake for 50–60 minutes, until golden and a tester inserted into the center comes out clean. Cool in the pan on a rack for 15 minutes, then loosen the edges and lift out using the parchment. Remove the paper and cool completely.
  6. Whisk the powdered sugar and milk until smooth. Spoon over the cooled loaf, letting a little run down the sides. Sprinkle lightly with flaky salt and leave about 30 minutes for the glaze to set before slicing.

Notes

The base batch makes one loaf in an 8 1/2-by-4 1/2-inch pan. Changing the servings means changing the number or size of pans; baking time does not scale directly.
The preserved lemon is used without its seeds. Its saltiness varies, so keep the finishing salt light.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Do I use only the preserved-lemon peel?

This version uses the seeded preserved lemon blended into a paste. Remove its seeds before blending.

When should I add the glaze?

Wait until the loaf has cooled completely, then spoon over the sugar-and-milk glaze and let it set.

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Mango, Coconut and Lime Barfi

Dessert

Mango, Coconut and Lime Barfi

Mango and lime brighten these coconut sweets. Stir the ingredients together, press the mixture firmly into a lined pan and let the freezer do the setting before cutting it into small pieces.

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Yield
22 pieces
Cuisine
Indian-inspired

Bring it to the table

Press firmly for neat pieces

Make sure the coconut is evenly coated in the mango mixture, then pack it into every corner of the pan. A flat, compact layer is easier to lift and cut once chilled.

At the table

Lift the chilled slab from the pan and cut into small triangles, squares or diamonds. Keep the pieces chilled until serving.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1/2 cup sweetened condensed milk
  • 6 tbsp canned or thawed frozen mango purée
  • 1/2 tsp lime zest — finely grated, plus more to finish
  • 3 tbsp lime juice
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 320 g unsweetened shredded coconut — plus more to finish

A few useful notes.

Use unsweetened shredded coconut and sweetened condensed milk; they perform different jobs in the mixture.

The base coconut weight of 320 g is about 4 cups. Weighing makes it easier to scale consistently.

Yield depends on how you cut the slab. The base batch makes about 22 small pieces.

The cooking plan

How to make Mango, Coconut and Lime Barfi.

  1. Line an 8-inch square pan with parchment, leaving enough overhang on two sides to lift the finished slab.

  2. Whisk or stir the condensed milk, mango purée, measured lime zest, lime juice and salt in a large bowl until evenly combined.

  3. Add the coconut and mix thoroughly so no dry patches remain. Scrape into the lined pan, spread into the corners and press firmly into an even layer.

  4. Scatter a little extra coconut and lime zest over the top. Freeze for about 45 minutes, until firm enough to cut.

  5. Lift out using the parchment and cut with a large knife into about 22 small pieces, or portions of your preferred shape. Keep covered and refrigerated until serving.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Mango, Coconut and Lime Barfi

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No-bake coconut sweets with mango purée, condensed milk and lime, pressed into a pan and chilled to slice.
Print Recipe
Servings: 22 pieces
Course: Dessert
Cuisine: Indian-inspired
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Barfi
  •  
    ½ cup sweetened condensed milk
  •  
    6 tbsp canned or thawed frozen mango purée
  •  
    ½ tsp lime zest finely grated, plus more to finish
  • 3 tbsp lime juice
  •  
    ½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  •  
    320 g unsweetened shredded coconut plus more to finish

Equipment

Square baking pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Parchment paper
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Line an 8-inch square pan with parchment, leaving enough overhang on two sides to lift the finished slab.
  2. Whisk or stir the condensed milk, mango purée, measured lime zest, lime juice and salt in a large bowl until evenly combined.
  3. Add the coconut and mix thoroughly so no dry patches remain. Scrape into the lined pan, spread into the corners and press firmly into an even layer.
  4. Scatter a little extra coconut and lime zest over the top. Freeze for about 45 minutes, until firm enough to cut.
  5. Lift out using the parchment and cut with a large knife into about 22 small pieces, or portions of your preferred shape. Keep covered and refrigerated until serving.

Notes

Use unsweetened shredded coconut and sweetened condensed milk; they perform different jobs in the mixture.
The base coconut weight of 320 g is about 4 cups. Weighing makes it easier to scale consistently.
Yield depends on how you cut the slab. The base batch makes about 22 small pieces.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Does the barfi need baking?

No. Mix, press and chill it until it is firm enough to slice.

Why use canned or thawed frozen mango purée?

It gives a smooth fruit mixture without having to judge the ripeness and texture of fresh mango.

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Chocolate and Anise Breadcrumb Cake

Dessert

Chocolate and Anise Breadcrumb Cake

Dry bread takes the place of flour in this small chocolate cake. Star anise perfumes the cream, while pieces of chocolate and crushed amaretti or vanilla wafers run through the batter.

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Servings
8
Cuisine
Italian

Bring it to the table

Dry bread is the starting point

The bread needs to be dry enough to grind finely. Use sound, unspoiled bread; drying is a texture step, not a way to rescue moldy bread. Beat the eggs and sugar until pale before adding the infused cream.

At the table

Cut into wedges once cooled, or serve warm if you prefer soft chocolate pockets. Add whipped cream and a little cocoa powder if desired.

Before you start

Gather your ingredients.

Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3/4 cup heavy cream — plus more to replace liquid lost during steeping
  • 4 star anise pods
  • 2 tsp aniseed — optional
  • nonstick baking spray or soft unsalted butter — for the pan
  • 4 slices dry sourdough or country-style bread — each about 1/2 inch thick
  • 2 large eggs — at room temperature for mixing
  • 1/3 cup sugar
  • 1/2 tsp Diamond Crystal kosher salt — or use half as much Morton kosher salt
  • 1 tsp baking powder
  • 3 oz amaretti cookies or vanilla wafers — coarsely chopped
  • 3 oz bittersweet chocolate — 60–70% cocoa, chopped; or semisweet chocolate chips
  • whipped cream — optional, to serve
  • cocoa powder — optional, to finish

A few useful notes.

The base recipe uses an 8-inch round pan. If changing the batch size, choose a suitable pan and check doneness rather than simply multiplying the baking time.

Dry, unspoiled bread should grind finely. Never use bread with mold or an off smell.

Amaretti and vanilla wafers bring different flavors; use whichever option you prefer.

The cooking plan

How to make Chocolate and Anise Breadcrumb Cake.

  1. If the bread is not completely dry, place the slices in a 250°F oven for about 20 minutes, until crisp and dry, then let cool. Use only unspoiled bread.

  2. Bring the cream, star anise and optional aniseed just to a boil in a small saucepan over medium heat. Remove from the heat, cover and let infuse for 30 minutes.

  3. Strain into a measuring cup, pressing the spices to recover the cream, then discard the spices. Add fresh cream as needed to restore the measured starting volume.

  4. Heat the oven to 350°F with a rack in the middle. Line the base of an 8-inch round cake pan with parchment and grease the sides. Process the dry bread in a food processor or blender until finely ground.

  5. Beat the eggs, sugar and salt with an electric mixer on high speed for about 4 minutes, until pale and airy. With the mixer running, gradually add the infused cream. Mix in the fine bread crumbs and baking powder, then fold in the cookies and chocolate with a spatula.

  6. Scrape into the prepared pan and tap it gently on the counter. Bake for 25–30 minutes, until golden and the top springs back when lightly touched.

  7. Cool in the pan on a rack for 5 minutes. Turn out onto the rack, remove the pan and let cool. Peel away the parchment, turn the cake right-side up and slice. Serve with whipped cream and cocoa powder if desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Chocolate and Anise Breadcrumb Cake

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An Italian-style chocolate cake made with finely ground dry bread, anise-infused cream and crisp cookies.
Print Recipe
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

Infused cream
  • ¾ cup heavy cream plus more to replace liquid lost during steeping
  •  
    4 star anise pods
  •  
    2 tsp aniseed optional
Cake
  •  
    nonstick baking spray or soft unsalted butter for the pan
  •  
    4 slices dry sourdough or country-style bread each about 1/2 inch thick
  • 2 large eggs at room temperature for mixing
  •  
    ⅓ cup sugar
  •  
    ½ tsp Diamond Crystal kosher salt or use half as much Morton kosher salt
  •  
    1 tsp baking powder
  •  
    3 oz amaretti cookies or vanilla wafers coarsely chopped
  •  
    3 oz bittersweet chocolate 60–70% cocoa, chopped; or semisweet chocolate chips
To finish
  •  
    whipped cream optional, to serve
  •  
    cocoa powder optional, to finish

Equipment

Mixer
Saucepan
Small Saucepan
Round cake pans
Knife and cutting board
Fine Mesh Strainer
Mixing bowl
Spatula
Wire rack
Parchment paper
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. If the bread is not completely dry, place the slices in a 250°F oven for about 20 minutes, until crisp and dry, then let cool. Use only unspoiled bread.
  2. Bring the cream, star anise and optional aniseed just to a boil in a small saucepan over medium heat. Remove from the heat, cover and let infuse for 30 minutes.
  3. Strain into a measuring cup, pressing the spices to recover the cream, then discard the spices. Add fresh cream as needed to restore the measured starting volume.
  4. Heat the oven to 350°F with a rack in the middle. Line the base of an 8-inch round cake pan with parchment and grease the sides. Process the dry bread in a food processor or blender until finely ground.
  5. Beat the eggs, sugar and salt with an electric mixer on high speed for about 4 minutes, until pale and airy. With the mixer running, gradually add the infused cream. Mix in the fine bread crumbs and baking powder, then fold in the cookies and chocolate with a spatula.
  6. Scrape into the prepared pan and tap it gently on the counter. Bake for 25–30 minutes, until golden and the top springs back when lightly touched.
  7. Cool in the pan on a rack for 5 minutes. Turn out onto the rack, remove the pan and let cool. Peel away the parchment, turn the cake right-side up and slice. Serve with whipped cream and cocoa powder if desired.

Notes

The base recipe uses an 8-inch round pan. If changing the batch size, choose a suitable pan and check doneness rather than simply multiplying the baking time.
Dry, unspoiled bread should grind finely. Never use bread with mold or an off smell.
Amaretti and vanilla wafers bring different flavors; use whichever option you prefer.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

Is there flour in the batter?

No added flour is used. Finely ground dry bread supplies the crumb base, along with the chopped cookies. The bread and cookies still commonly contain wheat.

Why measure the cream again after steeping?

Some cream stays behind with the spices or evaporates. Top it up to the original measured volume before mixing the batter.

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Strawberry & Pretzel Ice Cream Pie

Desserts

Strawberry & Pretzel Ice Cream Pie

Salty pretzels and sweet strawberries make a simple freezer pie. A thin jam layer sits under strawberry ice cream, with fresh berries added just before serving.
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Serves
8 servings

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About this recipe.

A salty pretzel crust with strawberry jam, ice cream and fresh berries.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 5 oz salted pretzels
  • 1/4 cup packed brown sugar (50 g, light or dark)
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)
  • 10 tablespoons unsalted butter (melted)
  • 1/2 cup strawberry jam
  • 2 teaspoons fresh lemon juice
  • 1 pint strawberry ice cream (softened in the refrigerator for about 20 minutes)
  • 10 oz fresh strawberries (about 2 cups; some halved or quartered, some left whole)

Set each layer before the next

A firm crumb base and a briefly frozen jam layer make it easier to spread the ice cream without pulling the layers apart.

At the table

Add fresh berries after unmolding, then slice and serve promptly.

The cooking plan

How to make Strawberry & Pretzel Ice Cream Pie.

  1. Line the bottom of a 9-inch springform pan with parchment. Pulse the pretzels, brown sugar and salt into small crumbs in a food processor. Drizzle in the butter and pulse until evenly coated.

  2. Press the crumbs firmly across the bottom and partway up the sides of the pan. Freeze for at least 30 minutes, until set.

  3. Mix the jam and lemon juice, spread over the crust and freeze for another 10 minutes.

  4. Spread the softened ice cream over the jam in an even layer, pressing any firmer pieces gently into place. Freeze for at least 5 hours, until very firm.

  5. Unmold the pie and top with fresh strawberries just before serving. Cut with a clean sharp knife.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

The Broken Scale

Strawberry & Pretzel Ice Cream Pie

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A salty pretzel crust with strawberry jam, ice cream and fresh berries.
Print Recipe
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  •  
    5 oz salted pretzels
  •  
    ¼ cup packed brown sugar 50 g, light or dark
  •  
    1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
  • 10 tablespoons unsalted butter melted
  •  
    ½ cup strawberry jam
  •  
    2 teaspoons fresh lemon juice
  •  
    1 pint strawberry ice cream softened in the refrigerator for about 20 minutes
  •  
    10 oz fresh strawberries about 2 cups; some halved or quartered, some left whole

Equipment

Illustration of a round springform cake pan with a metal latch
Springform pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Parchment paper
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Line the bottom of a 9-inch springform pan with parchment. Pulse the pretzels, brown sugar and salt into small crumbs in a food processor. Drizzle in the butter and pulse until evenly coated.
  2. Press the crumbs firmly across the bottom and partway up the sides of the pan. Freeze for at least 30 minutes, until set.
  3. Mix the jam and lemon juice, spread over the crust and freeze for another 10 minutes.
  4. Spread the softened ice cream over the jam in an even layer, pressing any firmer pieces gently into place. Freeze for at least 5 hours, until very firm.
  5. Unmold the pie and top with fresh strawberries just before serving. Cut with a clean sharp knife.

Notes

Use a 9-inch springform pan for the base recipe. Changing the serving multiplier does not change the pan size automatically.
Soften the ice cream in the refrigerator only enough to spread; avoid letting it melt to liquid.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Root Beer Float Granita

Desserts

Root Beer Float Granita

Root beer and sweetened condensed milk become a scoopable frozen treat with the flavor of a float. A fork does the work as the mixture freezes, breaking it into fluffy crystals.
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Serves
8 servings

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About this recipe.

A creamy root-beer ice made with sweetened condensed milk and scraped into fluffy crystals.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 48 fl oz root beer (6 cups)
  • 14 oz sweetened condensed milk (one can)
  • maraschino cherries (for serving)

Scrape from the edges inward

The edges freeze first. Breaking them up and moving through the center helps create an even, fluffy texture.

At the table

Serve in chilled glasses with a cherry on top.

The cooking plan

How to make Root Beer Float Granita.

  1. Bring the root beer to a boil in a saucepan over medium-high heat. Cook for about 10 minutes, until slightly reduced. Remove from the heat and whisk in the condensed milk.

  2. Pour into a 13-by-9-inch baking dish and cool for about 30 minutes.

  3. Freeze for about 90 minutes. Scrape with a fork, working from the firmer edges into the softer center. Return to the freezer and scrape about every hour for roughly 3 more hours, until fluffy and frozen throughout.

  4. Scoop into small glasses or bowls and top with maraschino cherries.

Let’s cook

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Root Beer Float Granita

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A creamy root-beer ice made with sweetened condensed milk and scraped into fluffy crystals.
Print Recipe
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 48 fl oz root beer 6 cups
  • 14 oz sweetened condensed milk one can
  • maraschino cherries for serving

Equipment

Saucepan
Saucepan
Baking dish
Mixing bowl
Wire whisk
Spatula
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring the root beer to a boil in a saucepan over medium-high heat. Cook for about 10 minutes, until slightly reduced. Remove from the heat and whisk in the condensed milk.
  2. Pour into a 13-by-9-inch baking dish and cool for about 30 minutes.
  3. Freeze for about 90 minutes. Scrape with a fork, working from the firmer edges into the softer center. Return to the freezer and scrape about every hour for roughly 3 more hours, until fluffy and frozen throughout.
  4. Scoop into small glasses or bowls and top with maraschino cherries.

Notes

Freezer strength and pan material affect setting time; keep scraping until the center forms frozen crystals too.
Keep the granita frozen until serving.

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