Crafted by food bloggers and chefs across the country, our five favourite dessert recipes make ice cream – or sorbet – the star of the show. They are easy to make, require few ingredients and some of them can even be made ahead of time and stored in the freezer until you’re ready to eat!
#5 – Easy Mug Fudge Brownie
Recipe by Alison | The Nutless Baker, Manitoba
An easy yet decadent dessert ready in less than 10 minutes. Made in the microwave means there’s no stack of dirty dishes – just wait for the beep and enjoy! Alison’s Easy Mug Fudge Brownie is allergy friendly, using peanut free/nut free ingredients. To top it off, use one of our original ice cream flavours, such as Mint Chip or Dutch Chocolate. All our original ice cream flavours are peanut free/nut free and gluten free.
#4 – Maple Walnut Ice Cream Sandwich
Recipe by Devan | Chef Dev at Home, Ontario
Candied bacon and Maple Walnut Ice Cream sandwiched between a classic Canadian fried dough treat – this is the ultimate Canadian ice cream sandwich! The sweet and salty combination is intensified by the melding of warm, fried dough and cold, rich ice cream. The sensory experience is out of this world! Looking for a lighter version? Try substituting the ice cream for our Maple Walnut Frozen Yogurt or cut out some of the sugar with our No Sugar Added Maple Walnut Ice Cream.
#3 – Strawberry Mille-Feuille Ice Cream Cake
Recipe by Barry | Rock Recipes, Newfoundland
Although this mille-feuille has such an impressive presentation, it’s quite easy to make at home – especially when you use store bought puff pastry! With the melding of creamy Strawberry Ice Cream and flaky pastry, the combination of textures in this ice cream cake are oh so satisfying. Our original 2L ice cream blocks allow for quick and simple slicing. An easy choice for dessert recipes with ice cream layers like this one.
#2 – Baked Alaska
Recipe by Julie | Dinner with Julie, Alberta
The distinct layers in this baked Alaska, showcasing two fruity flavours of our Sorbet, make for such a beautiful and dramatic presentation. Usually a baked Alaska is made using ice cream, but this sorbet version is lighter and lower in calories, perfect for those watching their calorie intake. This recipe can easily be made lactose free if you swap the milk in the cake to a non-dairy version. You can also make this recipe ahead of time (minus the meringue part) and freeze until you’re ready to use.
Note – Our Cherry Sorbet has been discontinued since this recipe post, but our Triple Berry Sorbet takes its place perfectly.
#1 – Maple Ice Cream Cake
Recipe by Ashley | The Recipe by Rebel, Manitoba
This frozen dessert is Canadian to the core! Your family and friends will be awed when you slice them a piece of this patriotic cake. Not only can you make this recipe ahead and freeze before you’re ready to eat, it’s so easy to get the fun maple leaf shape using our Canadian Maple, Eh! Bars. Looking to reduce the sugar in this recipe? Use our No Sugar Added Maple Walnut Ice Cream.