Strawberry Shortcake Ice Cream Sandwich

Let’s face it, July has been a sweaty sticky month and frozen desserts are just NOT an option! This recipe’s inspiration comes from one of our favorite chef in Montreal, . We all know he’s super talented but boy his he sexy in person! We both had the chance to meet him at different occasions and he’s so charming and truly genuine.

My sister had a chance to grab a signed copy of his cookbook at a little while ago and we decided to draw inspiration from his strawberry shortcake recipe using his delicious genoise.

If you have a chance, make sure to visit his !

Chuck’s genoise

  • 6 eggs
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1 cup all-purpose flour
  • 1/2 cup melted butter
  1. Preheat oven at 350°F
  2. Using a 9 X 11 baking sheet cover with parchment paper
  3. Melt your butter and reserve
  4. In a mixing bowl of electric mixer beat the eggs and sugar until white and fluffy (5-8min)
  5. Add vanilla
  6. Stir in flour into eggs mixture, little by little and folding gently between addition (this step in important to take the time so that your egg mixture stays fluffy)
  7. Fold in melted butter slowly
  8. Spread batter on the baking sheet and bake for 20-25 min
  9. Let cool
  10. Once cooled, put in freezer for 20-30 minutes


  • 2 1/2 cups fresh strawberries cut into small pieces

Vanilla Ice Cream

  • 4 cups of vanilla ice cream, make your own or buy a good quality artisanal vanilla ice cream
  1. Let the ice cream thaw just enough so you can mix in the berries
  2. In a big bowl mix the chopped strawberries into the ice cream and stir making sure all the little pieces are well incorporated in your ice cream
  3. Return to freezer

Assembly of the ice cream sandwich

  1. Take your cooled genoise and with a 4 inch round cookie cutter, cut out 8 circles
  2. Take out ice cream and with regular ice cream scoop, scoop in the ice on 4 cut out of the genoise
  3. Top it with the other genoise
  4. Put back in freezer until ready to serve

Happy Sweet Remedy!

Sweet Lavender Meringue Ice Cream Cookies

{Stephanie} When I was making the honey-lavender ice cream, I had the idea of making a meringue cookie with the left over egg white from the ice cream recipe. There are so easy to make and a fun way to present the ice cream to guests or just to indulge on your own.

First make your lavender sugar. This can be made in advance and you can make a big batch because it will keep up to 6 months.

Lavender Sugar

  • 1 cup sugar
  • 1 tbsp lavender
  1. In a coffee grinder, grind lavender until fine and dusty.
  2. Put in sugar, mix well.
  3. Once all mix together put back in grinder and grind more until you have fine sugar, about 5 pulses.
  4. Pour into airtight container, keeps for 6 month.

Sweet lavender meringue cookies

  • 3 egg whites
  • 3/4 cup lavender sugar
  • 1/4 tsp cream of tartar
  1. Preheat oven 200ºF
  2. Line cookie sheet with parchment paper
  3. In a bowl of an electric mixer start beating egg whites, once they start to foam, add cream of tartar.
  4. Then add lavender sugar slowly and continue to beat on high-speed.
  5. The meringue is ready when you have stiff peaks and a glossy white color.
  6. Using a pastry bag and a tip, pipe meringue on parchment paper. Use any tip you like to make the shape you want or free form with 2 spoons if you do not have pastry bag.
  7. Sprinkle with a bit a lavender sugar if you desire a stronger taste.
  8. Put in oven for about 1 1/2 hrs to 2 hrs. Once done, turn off the oven, put a wooden spoon in the door and let the meringues cool down in the oven for about 1 hr.

Cookie assembly

Take ice cream out, let soften a little bit.

With a small ice cream scoop, scoop out ice cream and put on one of the meringue cookie.

Put the second one on top and press just a little but not too hard or the meringue will break.

Lavender Honey Ice Cream

{Stephanie} The inspiration for this recipe came to me while I was watching the movie It’s Complicated, when Meryl Streep makes her lavender-honey ice cream. Of course, the idea only came after spending countless hours daydreaming of her fabulous kitchen (I want her marble countertops!) and her even more beautiful bakery. The movie’s california inspired bakery is big and spacious, white and warm… basically designed just the way I would have mine! A girl can dream…

This yummy ice cream is also the perfect transition between our featured flavours for the month of May – flowers – and the month of June which showcases all things honey.

Please note that this recipe is made using an ice cream maker (mine is a Cuisinart) so make sure that before starting the process, you put the bowl in the freezer, ready to make your ice cream.

Making: 3hrs. Count another 3hrs for freezing.

Quantity: about 2 liters.

Lavender-honey ice cream

  • 2 cups whole milk
  • 1 1/2 cup cooking cream (35%)
  • 1/2 cup sugar
  • 1/3 cup mild honey
  • 1/4 cup dried edible lavender flowers
  • 3 large egg yolks
  • 1/8 teaspoon salt
  1. Bring milk, cream, honey, and lavender just to a boil in heavy saucepan over moderate heat for 8-10 minutes, until mixture thickens slightly, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.
  2. Pour cream mixture through a fine-mesh sieve or cheesecloth into a bowl and discard lavender. Return mixture to  saucepan and heat over moderate heat until hot.
  3. Whisk together eggs yolks, sugar and salt until light and fluffy (3-5 min), then add 1 cup of hot cream mixture into the eggs in a slow stream, whisking. Pour back egg mixture into  remaining hot cream mixture in saucepan and cook over  moderately low heat, stirring constantly with a wooden spoon, until thick enough  to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).
  4. Pour custard through sieve into cleaned bowl and let cool.
  5. Once cooled pour into the ice cream maker bowl and start the machine. Let machine work for about 20 to 25 minutes.
  6. Put ice cream bowl in the freezer, covered, until cold, at least 3 hours.

For presentation, add a teaspoon of honey and sprinkle with lavender!

*If you live in Quebec, we strongly suggest using a high quality bio honey like . It’s local, eco-responsible and soooooo good.

We will share another great recipe next week using this ice cream and lavender meringue! Visit us in a few days.

Happy Sweet Remedy!

Homemade doughnuts with Hibiscus glaze

After tasting the best doughnuts EVER from at Dough in Brooklyn, we really wanted to create our own version here at home since we live too far to indulge in them whenever we have a craving. Our favorite flavor was the Hibiscus glazed doughnut, so after lots of tries (and a few failures), we came up with this recipe that will make you want to get in the kitchen and give doughnuts a chance. Until then, here’s a quick video by on Dough! Be prepared to drool.

To be honest, doughnuts are not the easiest to make and they take time… but ohhhh are they worth it! Don’t worry, we will share all the little secrets that we discovered (the hard way) making them! A special thanks to our friend Erika, who made it happen with her extensive knowledge and experience with yeast! We did it and so can you! Just follow these steps.

Hibiscus glaze

You have to start with the concentrate since it takes some time to infuse well and then cool down.

  • 1 cup of dried hibiscus flowers
  • 4 cups water
  • 1 cup sugar
  1. In a sauce pan, boil water and sugar until the sugar is dissolve.
  2. Remove from stove, add the flowers, let cool.
  3. We let ours cool and infused for most of the doughnut making time to make sure that we had a strong taste of the hibiscus.
  4. Once cool, strain and reserve the liquid.

While the cut doughnuts are rising (about an hour), make the glaze.

  • 1/4 cup Hibiscus concentrate
  • 2 cups icing sugar
  1. In a small bowl, mix together until smooth.
  2. Adjust ingredients to obtain desired flavor.
  3. Pour in a shallow dish and set aside.


  • 4 cups (1L) of canola oil or vegetable oil

12-15 doughnuts. 3 hours.

[Recipe from .]

First step:

  • 1 tsp sugar
  • 1 cup warm water (125°F) – VERY IMPORTANT
  • 1 pkg active dry yeast
  • 1 cup all-purpose flour
  1. In bowl, dissolve sugar in warm water (125°F). *It is so important for the water to be warm (almost hot), we had to try a few times to get that one (thanks Erika)!
  2. Sprinkle in yeast; let stand until you see that the water becomes milky, about 10 minutes. You can also stir it a little to make sure all is well dissolve. This step is very important. The yeast needs the sugar to feed and to start blooming.
  3.  Stir in flour and mix with wooden spoon until smooth.
  4.  Cover with plastic wrap; let stand in a warm place until bubbly, about 30 minutes. *When we say warm me mean warm! The best spot? On top of the dryer or the stove.

Second Step:

  • 1/4 cup butter, room temperature
  • 1/4 sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 2 3/4 cups all-purpose flour
  1. In large bowl, beat butter with sugar until fluffy.
  2. Beat in eggs, vanilla and salt.
  3. Beat in your first step (the yeast mixture you just made in first step).
  4. With wooden spoon, stir in flour in the whole mixture to form sticky dough.
  5. Transfer to floured surface; knead for 8 minutes. The dough will be smooth.
  6. Place in greased bowl  (grease dough all over).
  7. Cover with plastic wrap; let rise in warm place until tripled in size, about 1-1/2 hours.

On floured surface, roll out to 1/2-inch thickness. Using 3-inch doughnut cutter or round cutter with 1-inch hole, cut out doughnuts. Transfer doughnuts baking sheet lines with parchment paper. Cover with damp clothe and let rise about 1 hour.

In a big pot or sauce pan, heat oil until thermometer reads approximately in between 360-370°F. *We suggest to heat at medium, it will take time but if you go to fast the oil is hard to keep steady at the right temperature (again lots of try on this one).

Fry for about 1 minute on each side, make sure to turn only once. When fluffy and golden, remove to paper towels with slotted spoon. Transfer to rack; let cool.

Once cooled pour glaze over or put the glaze in a shallow dish and dip. The dipping should be done twice, it will give it a nice thick coat.

Note: Homemade doughnuts are meant to be enjoyed on the spot or preferably the same day for the optimal fluffy texture and best flavor!