Simple Apple Crisp with Vanilla Ice Cream

The sensation of sweet and tangy warm apple with bits of crispy oats together with chilly creamy ice cream is just delightful…

This is a very simple recipe that can be literally place together in a blink…there is nothing exclusive in terms of ingredients…but the combination is just splendid. This dessert sure emphasizes that simple is good.


Apple Filling

2 apples, peeled and cut in small pieces

1 to 2 tablespoons raisins

½ tablespoon lemon juice

1 tablespoon brown sugar

½ to ¾ teaspoon ground cinnamon

1 pinch salt

1 tablespoon corn starch

1 tablespoon butter, cold cut in small pieces


2 tablespoons all-purpose flour

2 ½ tablespoons quick oat

2 tablespoons butter, cold cut in pieces

½ teaspoon ground cinnamon


Preheat the oven to 350F.

In a medium bowl, toss together the apples, raisin, lemon juice, brown sugar, cinnamon, salt butter.  Add the corn starch and fold gently.  Divide the apple filling in 4 small baking dish and set aside.

For the topping:

In a medium bowl, mix all the ingredients together.  Use fork to mask the cold butter into the mix until large crumbs form.

Sprinkle the topping evenly over the 4 baking dish with the apples. Bake until is golden brown and bubbling on top, about 30 to 35 minutes.

Serve the apple crisps warm with vanilla ice cream.

I  hope you enjoy the simplicity of this dessert by just combining a few ingredients.

Did you know that apples are extremely rich in antioxidants and phytonutrients? Therefore apples may help reduce risks of developing heart disease, hypertension, diabetes and cancer.

Thank you for stopping by Color Your Recipes…have a colorful day!

Ice Cream Swiss Roll

Can you find a better combination than ice cream and cake? Well, in this Swiss roll ice cream cake you have them both, all in one bite.

This is a fun Swiss roll, especially during the hot weather. And the best part of it, is that you can prepare way in advance and store in the freezer until you are ready to serve.

The recipe is super easy…just use a simple sponge cake batter…and instead of cream, fruit for the filling, I simply filled with ice cream…the choices in regards to flavors are countless…chocolate, vanilla, strawberry, coconut, lemon…you can mix and match any kind of flavor for the sponge cake with any flavor of ice cream…it is up to you to color it the way you want…


  • 3 eggs, separated
  • 55 g cake flour
  • ¼ teaspoon baking powder
  • Pinch of salt
  • 30 g vegetable oil, I used avocado oil
  • 30 g milk
  • 1 tsp vanilla extract
  • 50 g sugar
  • Ice cream of your choice ( I used pistachio)


Have handy two 9 x 13 inch or 23 x 28cm baking trays, line one with parchment paper. To avoid the paper slipping, brush some butter on the try to “stick” the paper.

Preheat oven to 350F.

Mix together the flour, baking powder, salt and set aside.

In a large bowl whisk egg white to foamy and add sugar, continue to whisk the egg white at medium speed to form to stiff peaks. Do not over beat, as the egg white should still remain very shiny.

In another large bowl, mix egg yolks, vanilla extract, sugar, cooking oil and fresh milk together until a light pale yellow forms and the mixture is slightly thicken.

Combine the flour mixture to the egg mix. Mix gently until all the flour is well incorporated.

Fold the egg whites into the egg yolk/flour mix in 3 portions. Fold well with a spatula after each addition of egg white. Do not over mix.

Take out about 1 ½ to 2 tablespoons of the cake batter and add 1 drop of red coloring liquid. Mix and pipe dots on the baking tray, with the help of a wooden toothpick, design your pattern by placing the tip of the stick in the middle of the dot and dragging outwards.

Place the tray in the preheated oven for about 1 minute. Transfer the parchment paper to other tray.

Pour the remaining batter onto the patterned tray. Make sure to spread the batter evenly with the spatula. Gently tap the try on the table top to remove large air bubble trapped in the batter during mixing.

Place the tray in the oven and bake for approximately 10 minutes at 350F and then turn down the temperature to 325F and bake for another 5 minutes.

Remove the desired ice cream from the freezer and let it sit at room temperature for about 5 minutes.

When done baking, remove the cake from the tray and transfer onto a wire rack to cool. After cooling, flip the cake onto a plastic sheet.

Spoon the ice cream on the sponge cake. Spread evenly throughout the cake and gently roll up to make a Swiss roll.

Wrap with the plastic sheet and place the roll in the freezer for a couple of hours.

When it is time to serve, remove the Ice cream Swiss roll from the freezer, slice accordingly to the thickness you desire and let it sit for a couple of minutes at room temperature.

Thank you for visiting Color Your Recipes…have a colorful week!

Cherry Ice Cream

The ice cream is rich, creamy and loaded with cherries. The recipe calls for cherry cooked in brandy sauce, very easy and delicious.

Can you believe that this is my first homemade ice cream? I have made a variety of frozen yogurt but this time I decided to go for the “real” ice cream, with heavy cream and all…for the Valentine’s Day.

When I saw cherries at the local grocery store, I just thought that cherry ice cream would be nice…especially with its intense and vivid red color accompanied with brandy flavor.

The most laborious part of this recipe is to remove the cherry pit…which with the help of a cherry pitter it was not that bad.

The texture of this ice cream without a doubt was creamier than the brandied cherry frozen yogurt which was made with fat free yogurt, after all the “fat” in heavy cream had to play a role…


Brandied Cherry

  • 2 lbs of cherries (pit removed)
  • 2/3 cup sugar
  • 1 cup brandy

Ice Cream

  • 2 cups heavy cream
  • ½ cup whole milk
  • 1/3 cup sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon brandy (optional)
  • 2 cups of brandied cherry


Make sure that your ice cream maker bucket is in the freezer overnight before you start the process.

Place in a medium pan the cherries, sugar and brandy. Cook over high heat until boiling point, then lower the heat to medium low and continue to cook for approximately 12 minutes until the cherries are slightly soft, and still somehow whole (not mushy) and syrupy.

Remove the brandied cherries from the heat, let it cool and place in the refrigerator for a few hours or overnight.

In a medium bowl, mix the heavy cream, milk, sugar, vanilla extract, brandied cherry and brandy (if you decide to use). Once the cherry and the heavy cream mixture are all well blended turn on the ice cream maker and pour the heavy cream mix into the frozen bucket.

Churn until the mixture is creamy for about 10 to 15 minutes depending on your ice cream maker.

Serve immediately or place in the freezer in an airtight container.

If placed in the freezer, remove the ice cream 10 to 15 minutes before serving.

I hope you enjoy this simple ice cream recipe. If you care for healthy versions of frozen desserts, you might want to check on Avocado Ice Cream, Mango Frozen Yogurt or Rhubarb Frozen Yogurt recipes.

Have a wonderful week and thank you so much for visiting Color Your Recipes!