94 mackeral recipes

Parmesan break-away rolls dip quartered refrigerator biscuits in garlic butter and roll them in Parmesan, then bake in a sandwich maker until golden. Pull-apart cheesy bites in 15 minutes.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Orange sorbet uses frozen juice concentrate, simple syrup, and fresh orange zest for an intensely citrusy frozen dessert. Vegan, fat-free, and ready for the ice cream maker in 10 minutes.

Choose-A-Fruit Ice is a flexible fruit sorbet made with your pick of strawberries, raspberries, oranges, or mandarins blended with sugar syrup and lemon. No ice cream maker, four ingredients.

Fresh strawberry glace is a glossy ruby cake topping cooked from macerated strawberries, sugar, lemon, and cornstarch. Pours like syrup, sets like jelly, and turns any plain cake into a centerpiece.

Cardamom kulfi pops made the traditional Indian way, whole milk reduced down to a thick, caramelized base with ground cardamom, then frozen into creamy cones or popsicles. No ice cream maker needed.

Homemade yogurt in a thermos: just milk and a spoonful of starter yogurt, cultured 7 hours in a warm thermos for thick, tangy results. No yogurt maker needed, served with fresh raspberries.

Frozen graham custard is a retro no-churn freezer dessert with whipped evaporated milk, lemon, and vanilla custard layered between buttery graham cracker crumbs. Six ingredients, no ice cream maker, pure midcentury nostalgia.

Saffron kulfi pops simmer whole milk with sugar until reduced by half, then bloom saffron threads in hot water and freeze in cones or cups. Authentic Indian frozen dessert without an ice cream maker.

Fresh fruit ice is a light, low-fat frozen dessert made with orange juice, lemon, mashed banana, and strawberries or peaches. Gelatin and a rebeat give it a creamy, scoopable texture without a churn ice cream maker.

Fresh blackberries macerated in aged balsamic vinegar, layered with creamy Greek yogurt and honey, then topped with a crackly torched sugar crust. A no-bake crème brûlée that's elegant enough for a dinner party.

Tea and lemon ice made with strong brewed tea, fresh lemon juice, sugar syrup, and a splash of carbonated water for lightness. A refreshing frozen dessert you can make without an ice cream maker.

Pineapple sorbet purees fresh pineapple with light corn syrup and fresh lemon juice for a bright, dairy-free frozen dessert. Three ingredients, no ice cream maker needed if you've got a blender. Tropical sweetness in every spoonful.

You don’t need an ice cream maker to make this, but you do need a food processor. I use a banana and a small amount of honey to sweeten the yogurt. (See the banana-only variation on this recipe below.) You can serve it like soft-serve ice cream, or let it freeze solid so that it’s more like regular frozen yogurt.