Crispy Chickpea, Cucumber & Feta Salad

Lunch · Salads

Crispy Chickpea, Cucumber & Feta Salad

Cool cucumber, salty feta and warm crisp chickpeas give this salad several textures at once. A garlic-cumin oil dressing ties it together, with seeded crackers tucked in just before serving.
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4 servings

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About this recipe.

Cucumber and feta with turmeric-crisped chickpeas, cumin-garlic dressing and seeded crackers.

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

Dressing

  • 2 tablespoons vegetable oil
  • 4 garlic cloves (thinly sliced)
  • 1 teaspoon cumin seeds
  • 1 lime (juice)
  • 2 teaspoons sugar
  • 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton for the base recipe)

Salad

  • 2 English cucumbers (about 1 1/2 pounds total, trimmed)

Chickpeas

  • 2 tablespoons vegetable oil
  • 15 oz canned chickpeas (rinsed and thoroughly patted dry)
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon Morton for the base recipe)

Salad

  • 4 oz feta (cut into thin slabs)
  • seeded crackers (for serving)
  • basil leaves (for serving)

Save half the dressing

The cucumber releases water as it stands. Reserving some dressing keeps a stronger, fresher drizzle for finishing the platter.

At the table

Serve immediately while the chickpeas are crisp and the cucumbers cool.

The cooking plan

How to make Crispy Chickpea, Cucumber & Feta Salad.

  1. Heat the dressing oil over medium heat in a skillet. Stir the garlic and cumin seeds for 1–2 minutes, until the garlic is golden. Transfer the oil and aromatics to a bowl and cool slightly. Whisk in the lime juice, sugar and dressing salt.

  2. Cut the cucumbers on a deep diagonal into 1/4-inch ovals, then cut the ovals into sticks. Toss with half the dressing and set aside.

  3. Heat the remaining oil in the skillet over medium heat. Carefully add the dry chickpeas, turmeric and chickpea salt. Cook for 7–9 minutes, tossing occasionally, until golden and crisp.

  4. Lift the cucumbers onto a platter, letting excess liquid drain back into their bowl. Arrange feta and broken crackers around them. Add the chickpeas, drizzle with the untouched remaining dressing and finish with basil.

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

Crispy Chickpea, Cucumber & Feta Salad

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Cucumber and feta with turmeric-crisped chickpeas, cumin-garlic dressing and seeded crackers.
Print Recipe
Servings: 4 servings
Course: Lunch, Salad
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
  

Dressing
  • 2 tablespoons vegetable oil
  • 4 garlic cloves thinly sliced
  •  
    1 teaspoon cumin seeds
  • 1 lime juice
  • 2 teaspoons sugar
  • Light irregular kosher salt flakes in a small white bowl2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe
Salad
  •  
    2 English cucumbers about 1 1/2 pounds total, trimmed
Chickpeas
  • 2 tablespoons vegetable oil
  •  
    15 oz canned chickpeas rinsed and thoroughly patted dry
  • Golden yellow ground turmeric in a small white prep bowl½ teaspoon ground turmeric
  • Light irregular kosher salt flakes in a small white bowl1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton for the base recipe
Salad
  • 4 oz feta cut into thin slabs
  •  
    seeded crackers for serving
  •  
    basil leaves for serving

Equipment

Large skillet
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the dressing oil over medium heat in a skillet. Stir the garlic and cumin seeds for 1–2 minutes, until the garlic is golden. Transfer the oil and aromatics to a bowl and cool slightly. Whisk in the lime juice, sugar and dressing salt.
  2. Cut the cucumbers on a deep diagonal into 1/4-inch ovals, then cut the ovals into sticks. Toss with half the dressing and set aside.
  3. Heat the remaining oil in the skillet over medium heat. Carefully add the dry chickpeas, turmeric and chickpea salt. Cook for 7–9 minutes, tossing occasionally, until golden and crisp.
  4. Lift the cucumbers onto a platter, letting excess liquid drain back into their bowl. Arrange feta and broken crackers around them. Add the chickpeas, drizzle with the untouched remaining dressing and finish with basil.

Notes

Dry the rinsed chickpeas well before frying to reduce splattering and help them crisp.
Add crackers and chickpeas close to serving.

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Let us know how it was!

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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.

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Avocado & Bulgur Salad with Charred Scallions

Lunch · Salads

Avocado & Bulgur Salad with Charred Scallions

Charred scallions and toasted pistachios give this green grain salad plenty of flavor. Avocado softens the sharp lemon dressing, and arugula keeps each forkful fresh.
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About this recipe.

Bulgur with avocado, arugula, charred scallions, lemon and toasted pistachios.

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
  • 3/4 cup quick-cooking bulgur
  • 3/4 cup water
  • 1/2 teaspoon ground cumin
  • kosher salt and black pepper (to taste)
  • 5 tablespoons extra-virgin olive oil (divided)
  • 12 scallions
  • 1/2 cup chopped raw pistachios
  • 1 lemon (zest and juice)
  • 1 jalapeño (thinly sliced; use up to 2 for the base recipe if desired)
  • 1/2 cup chopped cilantro (plus more to serve)
  • 2 large avocados (cut into large pieces)
  • 3 cups arugula (baby leaves or trimmed mature leaves)

Char the scallions before chopping

Cooking them whole makes them easier to turn and gives the salad a mix of sweet softened centers and browned edges.

At the table

Serve as a substantial lunch salad or alongside a grilled main.

The cooking plan

How to make Avocado & Bulgur Salad with Charred Scallions.

  1. Bring the water to a boil in a small saucepan. Stir in the bulgur, cumin and a pinch of salt. Cover immediately, remove from the heat and let stand for about 10 minutes, until tender. Fluff with a fork; follow the package if your bulgur needs a different method.

  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the scallions for about 5 minutes, turning, until charred. Transfer to a board, leaving the oil in the pan, and chop coarsely.

  3. Lower to medium and toast the pistachios in the same skillet for 1–2 minutes, stirring, until browned in spots. Transfer out and season with a little salt.

  4. Toss the bulgur, scallions, lemon zest and juice, jalapeño, cilantro and remaining 3 tablespoons oil. Season to taste, then gently fold in the avocado and arugula.

  5. Divide among plates and scatter with pistachios, extra cilantro and black pepper.

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.

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Avocado & Bulgur Salad with Charred Scallions

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Bulgur with avocado, arugula, charred scallions, lemon and toasted pistachios.
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Servings: 4 servings
Course: Lunch, Salad
Cuisine: Contemporary
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
  

  •  
    ¾ cup quick-cooking bulgur
  • ¾ cup water
  • ½ teaspoon ground cumin
  •  
    kosher salt and black pepper to taste
  • 5 tablespoons extra-virgin olive oil divided
  • 12 scallions
  •  
    ½ cup chopped raw pistachios
  • 1 lemon zest and juice
  •  
    1 jalapeño thinly sliced; use up to 2 for the base recipe if desired
  •  
    ½ cup chopped cilantro plus more to serve
  •  
    2 large avocados cut into large pieces
  •  
    3 cups arugula baby leaves or trimmed mature leaves

Equipment

Saucepan
Small Saucepan
Large skillet
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring the water to a boil in a small saucepan. Stir in the bulgur, cumin and a pinch of salt. Cover immediately, remove from the heat and let stand for about 10 minutes, until tender. Fluff with a fork; follow the package if your bulgur needs a different method.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Cook the scallions for about 5 minutes, turning, until charred. Transfer to a board, leaving the oil in the pan, and chop coarsely.
  3. Lower to medium and toast the pistachios in the same skillet for 1–2 minutes, stirring, until browned in spots. Transfer out and season with a little salt.
  4. Toss the bulgur, scallions, lemon zest and juice, jalapeño, cilantro and remaining 3 tablespoons oil. Season to taste, then gently fold in the avocado and arugula.
  5. Divide among plates and scatter with pistachios, extra cilantro and black pepper.

Notes

Use quick-cooking bulgur for the covered standing method. Coarser bulgur may need more water and cooking time.
Fold the avocado in last to keep larger pieces intact.

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Thai-Inspired Chicken, Nectarine & Green Bean Salad

Dinner · Meat & Poultry Mains

Thai-Inspired Chicken, Nectarine & Green Bean Salad

Juicy nectarines and crisp green beans meet warm sliced chicken in a bright lime-and-fish-sauce dressing. Peanuts and cilantro finish the salad with crunch and freshness.
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4 servings

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About this recipe.

Lime-marinated chicken with smashed green beans, nectarines, tomato and peanuts.

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

Chicken

  • 3 green Thai or serrano chiles
  • 4 garlic cloves
  • 1/2 cup packed chopped cilantro
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon brown sugar
  • 2 teaspoons Diamond Crystal kosher salt (or 1 1/4 teaspoons Morton for the base recipe)
  • 1 1/2 lb boneless skinless chicken thighs
  • 2 tablespoons extra-virgin olive oil (for cooking)

Salad

  • 3 tablespoons fish sauce
  • 1/4 cup extra-virgin olive oil
  • 5 tablespoons fresh lime juice
  • 3 tablespoons brown sugar
  • 12 oz green beans (trimmed)
  • 2 nectarines (cut into 1/4-inch wedges)
  • 1 medium heirloom tomato (cut into 1/4-inch wedges)
  • 1/2 cup packed chopped cilantro (plus more to serve)
  • 2 tablespoons salted dry-roasted peanuts

Bruise the beans gently

Cracking the green beans slightly gives the lime dressing more surface to cling to while retaining their crunch.

At the table

Serve soon after tossing, with the remaining clean salad dressing passed separately.

The cooking plan

How to make Thai-Inspired Chicken, Nectarine & Green Bean Salad.

  1. Blend the chiles, garlic, chicken cilantro, 3 tablespoons lime juice, 2 tablespoons oil, tablespoon brown sugar and measured salt until smooth. Make three shallow slits in the smooth side of each thigh and coat with the marinade. Cover and refrigerate for at least 30 minutes and up to 12 hours.

  2. In a separate large bowl, whisk the fish sauce, salad oil, remaining lime juice and remaining sugar. Place the beans in a sturdy food bag and bruise with a rolling pin. Toss them and the nectarines with the dressing, then refrigerate while cooking the chicken.

  3. Heat the cooking oil in a large skillet over medium-high heat. Lift the thighs from their marinade, let excess drip off and cook for about 5–7 minutes per side, until browned and the thickest part reaches 165°F. Discard the used marinade. Rest the cooked chicken on a clean board for 5–10 minutes, then slice thinly.

  4. Drain the beans and nectarines into a bowl, reserving the dressing. Toss them with the chicken, tomato and remaining cilantro. Arrange on a platter, drizzle with reserved dressing to taste and finish with crushed peanuts and extra cilantro.

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

Thai-Inspired Chicken, Nectarine & Green Bean Salad

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Lime-marinated chicken with smashed green beans, nectarines, tomato and peanuts.
Print Recipe
Servings: 4 servings
Course: Dinner, Salad
Cuisine: Thai-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
  

Chicken
  •  
    3 green Thai or serrano chiles
  • 4 garlic cloves
  •  
    ½ cup packed chopped cilantro
  • 3 tablespoons fresh lime juice
  • 2 tablespoons extra-virgin olive oil
  • Moist light brown sugar in a white prep bowl1 tablespoon brown sugar
  • Light irregular kosher salt flakes in a small white bowl2 teaspoons Diamond Crystal kosher salt or 1 1/4 teaspoons Morton for the base recipe
  •  
    1 ½ lb boneless skinless chicken thighs
  • 2 tablespoons extra-virgin olive oil for cooking
Salad
  • Amber fish sauce in a clear glass pouring bottle and prep bowl3 tablespoons fish sauce
  • ¼ cup extra-virgin olive oil
  • 5 tablespoons fresh lime juice
  • Moist light brown sugar in a white prep bowl3 tablespoons brown sugar
  •  
    12 oz green beans trimmed
  •  
    2 nectarines cut into 1/4-inch wedges
  •  
    1 medium heirloom tomatoes cut into 1/4-inch wedges
  •  
    ½ cup packed chopped cilantro plus more to serve
  •  
    2 tablespoons salted dry-roasted peanuts

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Colander
Mixing Bowls (Set)
Wire whisk
Rolling pin
Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Blend the chiles, garlic, chicken cilantro, 3 tablespoons lime juice, 2 tablespoons oil, tablespoon brown sugar and measured salt until smooth. Make three shallow slits in the smooth side of each thigh and coat with the marinade. Cover and refrigerate for at least 30 minutes and up to 12 hours.
  2. In a separate large bowl, whisk the fish sauce, salad oil, remaining lime juice and remaining sugar. Place the beans in a sturdy food bag and bruise with a rolling pin. Toss them and the nectarines with the dressing, then refrigerate while cooking the chicken.
  3. Heat the cooking oil in a large skillet over medium-high heat. Lift the thighs from their marinade, let excess drip off and cook for about 5–7 minutes per side, until browned and the thickest part reaches 165°F. Discard the used marinade. Rest the cooked chicken on a clean board for 5–10 minutes, then slice thinly.
  4. Drain the beans and nectarines into a bowl, reserving the dressing. Toss them with the chicken, tomato and remaining cilantro. Arrange on a platter, drizzle with reserved dressing to taste and finish with crushed peanuts and extra cilantro.

Notes

This is a chile-forward salad; reduce the chile amount to suit your taste.
Marinate chicken in the refrigerator and keep its raw marinade separate from the salad dressing.

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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.

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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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Mango-Sumac Yogurt Semifreddo

Desserts

Mango-Sumac Yogurt Semifreddo

Swirls of mango and sumac run through a light yogurt-and-cream base with fine pieces of dark chocolate. It freezes in a loaf pan and softens briefly before scooping.
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Serves
8 servings

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About this recipe.

A no-churn frozen yogurt-and-cream dessert with mango ribbons and chopped dark chocolate.

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
  • 3 medium ripe mangoes (peeled and coarsely chopped, about 4 cups)
  • 1/3 cup granulated sugar (67 g)
  • 1 tablespoon fresh lemon juice
  • kosher salt (a pinch for fruit and a generous pinch for cream mixture)
  • 2 teaspoons sumac
  • 1 cup sweetened condensed milk
  • 1/2 cup plain whole-milk Greek yogurt (or labneh)
  • 1/2 teaspoon vanilla extract
  • 1 oz bittersweet chocolate (finely chopped)
  • 2 cups heavy cream

Swirl without fully mixing

A few gentle passes create mango ribbons. Too much stirring blends the fruit completely into the cream.

At the table

Let the loaf soften just enough to scoop, then return the remaining dessert promptly to the freezer.

The cooking plan

How to make Mango-Sumac Yogurt Semifreddo.

  1. Cook the mango, sugar, lemon juice and a pinch of salt in a saucepan over medium heat for 15–18 minutes, stirring and mashing, until thick and jammy. Blend carefully until smooth, using an immersion blender or a blender rated for warm mixtures. Stir in the sumac and let cool.

  2. Whisk the condensed milk, yogurt, vanilla and a generous pinch of salt together. Stir in the chopped chocolate.

  3. Whip the cream to stiff peaks. Gently fold 1 cup whipped cream into the yogurt mixture to lighten it, then fold that mixture into the remaining whipped cream without beating out the air.

  4. Spread one-third of the cream mixture in a 9-by-5-inch loaf pan. Add one-third of the mango purée and swirl lightly. Repeat twice with the remaining cream and mango, keeping some distinct ribbons. Smooth the top and cover tightly.

  5. Freeze for at least 8 hours, until solid. Let stand at room temperature for about 10 minutes before scooping into bowls.

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.

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Mango-Sumac Yogurt Semifreddo

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A no-churn frozen yogurt-and-cream dessert with mango ribbons and chopped dark chocolate.
Print Recipe
Servings: 8 servings
Course: Dessert
Cuisine: Italian-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
  

  •  
    3 medium ripe mangoes peeled and coarsely chopped, about 4 cups
  • ⅓ cup granulated sugar 67 g
  • 1 tablespoon fresh lemon juice
  • kosher salt a pinch for fruit and a generous pinch for cream mixture
  •  
    2 teaspoons sumac
  •  
    1 cup sweetened condensed milk
  • ½ cup plain whole-milk Greek yogurt or labneh
  • ½ teaspoon vanilla extract
  •  
    1 oz bittersweet chocolate finely chopped
  • 2 cups heavy cream

Equipment

Mixer
Saucepan
Saucepan
Loaf pan
Digital kitchen scale — equipment illustration
Kitchen scale
Knife and cutting board
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Immersion Blender
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook the mango, sugar, lemon juice and a pinch of salt in a saucepan over medium heat for 15–18 minutes, stirring and mashing, until thick and jammy. Blend carefully until smooth, using an immersion blender or a blender rated for warm mixtures. Stir in the sumac and let cool.
  2. Whisk the condensed milk, yogurt, vanilla and a generous pinch of salt together. Stir in the chopped chocolate.
  3. Whip the cream to stiff peaks. Gently fold 1 cup whipped cream into the yogurt mixture to lighten it, then fold that mixture into the remaining whipped cream without beating out the air.
  4. Spread one-third of the cream mixture in a 9-by-5-inch loaf pan. Add one-third of the mango purée and swirl lightly. Repeat twice with the remaining cream and mango, keeping some distinct ribbons. Smooth the top and cover tightly.
  5. Freeze for at least 8 hours, until solid. Let stand at room temperature for about 10 minutes before scooping into bowls.

Notes

Makes 6–8 servings; the serving adjustment starts at 8.
For a plum variation, replace mango with 5 peeled chopped plums, about 3 1/2 cups, and replace sumac with 1/2 teaspoon black pepper for the base recipe.
For a raspberry variation, use 1 pound raspberries and 1 teaspoon ground cardamom instead of mango and sumac for the base recipe; the cooked raspberries can remain unblended.

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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.

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Dark Cocoa & Espresso Ice Pops

Desserts

Dark Cocoa & Espresso Ice Pops

These freezer pops get their chocolate flavor from unsweetened cocoa rather than a melted chocolate bar. Espresso deepens the flavor, or use extra cocoa for a coffee-free version.
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Serves
16 ice pops

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About this recipe.

Creamy milk-based cocoa pops with an optional espresso boost.

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
  • 1 cup granulated sugar (200 g)
  • 3/4 cup unsweetened cocoa powder (63 g)
  • 2 tablespoons instant espresso powder (or extra unsweetened cocoa powder)
  • 2 tablespoons cornstarch (or potato starch)
  • 1/4 teaspoon kosher salt
  • 3 1/2 cups whole milk (divided)
  • 1 teaspoon vanilla extract

Make a smooth cocoa paste first

Adding a little milk before the rest helps disperse the cocoa and starch without lumps.

At the table

Unmold only the pops you plan to serve and keep the rest frozen.

The cooking plan

How to make Dark Cocoa & Espresso Ice Pops.

  1. Whisk the sugar, cocoa, espresso or extra cocoa, starch and salt in a saucepan. Gradually whisk in 1 cup milk to make a smooth paste, then whisk in the rest.

  2. Set over medium heat and bring to a simmer, whisking often. Switch to a heatproof spatula and stir along the bottom and sides for another 3–4 minutes, until thickened.

  3. Remove from the heat and stir in the vanilla. Cool for about 10 minutes, whisking occasionally to prevent a skin forming.

  4. Pour into ice-pop molds. Freeze for about 1 hour, until beginning to set, then insert sticks if your molds require it. Freeze for about 5 more hours, or until solid.

  5. Briefly run the outside of the molds under hot water and release the pops. Keep frozen 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.

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Dark Cocoa & Espresso Ice Pops

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Creamy milk-based cocoa pops with an optional espresso boost.
Print Recipe
Servings: 16 ice pops
Course: Dessert
Cuisine: Contemporary
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
  

  • 1 cup granulated sugar 200 g
  •  
    ¾ cup unsweetened cocoa powder 63 g
  •  
    2 tablespoons instant espresso powder or extra unsweetened cocoa powder
  • 2 tablespoons cornstarch or potato starch
  • ¼ teaspoon kosher salt
  • 3 ½ cups whole milk divided
  • 1 teaspoon vanilla extract

Equipment

Saucepan
Saucepan
Ice pop molds
Digital kitchen scale — equipment illustration
Kitchen scale
Mixing bowl
Wire whisk
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk the sugar, cocoa, espresso or extra cocoa, starch and salt in a saucepan. Gradually whisk in 1 cup milk to make a smooth paste, then whisk in the rest.
  2. Set over medium heat and bring to a simmer, whisking often. Switch to a heatproof spatula and stir along the bottom and sides for another 3–4 minutes, until thickened.
  3. Remove from the heat and stir in the vanilla. Cool for about 10 minutes, whisking occasionally to prevent a skin forming.
  4. Pour into ice-pop molds. Freeze for about 1 hour, until beginning to set, then insert sticks if your molds require it. Freeze for about 5 more hours, or until solid.
  5. Briefly run the outside of the molds under hot water and release the pops. Keep frozen until serving.

Notes

Yield depends on mold size; the base recipe makes about 16 small pops.
Choose the extra-cocoa option if you do not want espresso in the pops.

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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Ginger-Lime Frozen Cheesecake Bars

Desserts

Ginger-Lime Frozen Cheesecake Bars

These layered bars bring together a spiced cookie base, a tangy cream-cheese filling and a bright lime-curd top. They set in the freezer, so plan the layers ahead and slice when firm.
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Serves
12 bars

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About this recipe.

A gingersnap crust with ginger-lime cheesecake filling and a smooth lime-curd topping.

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

Crust

  • 6 oz gingersnap cookies
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon kosher salt
  • 5 tablespoons unsalted butter (melted)

Filling

  • 3/4 cup heavy cream
  • 16 oz cream cheese (at room temperature)
  • 1/2 cup sour cream
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe)
  • 1 cup powdered sugar (110 g, sifted)
  • 1 2-inch piece ginger (peeled and finely grated)
  • 2 tablespoons fresh lime juice

Lime curd

  • 1 large egg
  • 1 large egg yolk
  • 1/2 cup granulated sugar (100 g)
  • 1/4 cup fresh lime juice
  • 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe)
  • 6 tablespoons unsalted butter (cut into pieces)

To finish

  • chopped candied ginger (for serving)
  • finely grated lime zest (for serving)

Chill the curd before topping

A cool curd layer keeps the filling underneath firm. Spread gently, then give the finished bars time to set before slicing.

At the table

Serve small frozen bars with candied ginger and fresh lime zest scattered over the top.

The cooking plan

How to make Ginger-Lime Frozen Cheesecake Bars.

  1. Line a 9-inch square pan with parchment, leaving overhang on two sides. Pulse the gingersnaps in a food processor to fine crumbs, about 2 cups. Pulse in the crust sugar and salt, then the melted butter until evenly damp. Press firmly across the pan bottom and freeze while preparing the filling.

  2. Whip the filling cream to stiff peaks. In another bowl, beat the cream cheese, sour cream, filling salt and sifted powdered sugar until smooth. Mix in the grated ginger and lime juice, then fold in the whipped cream. Spread evenly over the crust and freeze for about 2 hours, until set.

  3. Meanwhile, whisk the egg, yolk, curd sugar, lime juice and curd salt in a small saucepan. Cook over medium heat, whisking constantly, until the sugar dissolves, about 1 minute. Add the butter one piece at a time, whisking between additions.

  4. Continue whisking until the curd coats a spoon, allowing about 2–3 minutes once the butter is added and longer if needed. Check that the egg mixture reaches 160°F. Strain into a heatproof bowl, cool slightly, then cover directly against the surface and refrigerate for about 1 hour, until cool.

  5. Spread the cool curd over the firm cheesecake filling. Freeze for about 2 more hours, until gently set; the curd may remain softer than the filling.

  6. Run a knife along the unlined sides and lift out with the parchment. Cut into 12 bars, wiping the knife between cuts. Finish with candied ginger and lime zest. Keep frozen until serving.

Let’s cook

The full recipe.

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The Broken Scale

Ginger-Lime Frozen Cheesecake Bars

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A gingersnap crust with ginger-lime cheesecake filling and a smooth lime-curd topping.
Print Recipe
Servings: 12 bars
Course: Dessert
Cuisine: Contemporary
Ingredients Equipment Instructions Notes

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Ingredients
  

Crust
  •  
    6 oz gingersnap cookies
  • 1 tablespoon granulated sugar
  • ¼ teaspoon kosher salt
  • 5 tablespoons unsalted butter melted
Filling
  • ¾ cup heavy cream
  • A block of soft white cream cheese with a creamy smear on a plate16 oz cream cheese at room temperature
  • ½ cup sour cream
  • Light irregular kosher salt flakes in a small white bowl½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe
  • Fine white powdered confectioners sugar in a prep bowl1 cup powdered sugar 110 g, sifted
  • Fresh ginger roots with a cut piece showing the yellow interior1 2-inch piece ginger peeled and finely grated
  • 2 tablespoons fresh lime juice
Lime curd
  • 1 large eggs
  • Three separated raw egg yolks in a clear glass bowl1 large egg yolk
  • ½ cup granulated sugar 100 g
  • ¼ cup fresh lime juice
  • Light irregular kosher salt flakes in a small white bowl½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe
  • 6 tablespoons unsalted butter cut into pieces
To finish
  •  
    chopped candied ginger for serving
  •  
    finely grated lime zest for serving

Equipment

Mixer
Saucepan
Small Saucepan
Square baking pan
Digital kitchen scale — equipment illustration
Kitchen scale
Instant-read thermometer
Knife and cutting board
Fine Mesh Strainer
Mixing Bowls (Set)
Wire whisk
Spatula
Parchment paper
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Line a 9-inch square pan with parchment, leaving overhang on two sides. Pulse the gingersnaps in a food processor to fine crumbs, about 2 cups. Pulse in the crust sugar and salt, then the melted butter until evenly damp. Press firmly across the pan bottom and freeze while preparing the filling.
  2. Whip the filling cream to stiff peaks. In another bowl, beat the cream cheese, sour cream, filling salt and sifted powdered sugar until smooth. Mix in the grated ginger and lime juice, then fold in the whipped cream. Spread evenly over the crust and freeze for about 2 hours, until set.
  3. Meanwhile, whisk the egg, yolk, curd sugar, lime juice and curd salt in a small saucepan. Cook over medium heat, whisking constantly, until the sugar dissolves, about 1 minute. Add the butter one piece at a time, whisking between additions.
  4. Continue whisking until the curd coats a spoon, allowing about 2–3 minutes once the butter is added and longer if needed. Check that the egg mixture reaches 160°F. Strain into a heatproof bowl, cool slightly, then cover directly against the surface and refrigerate for about 1 hour, until cool.
  5. Spread the cool curd over the firm cheesecake filling. Freeze for about 2 more hours, until gently set; the curd may remain softer than the filling.
  6. Run a knife along the unlined sides and lift out with the parchment. Cut into 12 bars, wiping the knife between cuts. Finish with candied ginger and lime zest. Keep frozen until serving.

Notes

Allow time for both freezing stages and the curd to cool; these bars are not ready immediately after mixing.
Use a thermometer for the curd, and whisk continuously to keep it smooth.

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