Recipes with cream

A creamy chilled broccoli soup blended silky smooth with milk, half-and-half, and a hint of nutmeg. Ready in 30 minutes with just a blender, a saucepan, and a handful of ingredients.

Chocolate Raspberry Toasted Hazelnut Ice Cream recipe

Tender sour cream brownies studded with chocolate chips. The sour cream creates extra-moist texture that stays fudgy for days in this simple one-bowl recipe.

Halloween pumpkin pie with a from-scratch pastry crust, silky spiced custard, and fresh grated ginger for a livelier kick than the usual canned pie. The kind of pumpkin pie that earns its place on the autumn table.

Dutch pancake with spicy apples is a puffed, golden oven pancake cut into wedges and smothered in cinnamon-glazed apples with a sweet sour cream dollop. A dramatic, custardy brunch centerpiece.

Madelaine's tomato basil soup with fresh tomatoes, fragrant basil, heavy cream, and butter. A classic creamy bistro-style soup made with just 6 ingredients in 60 minutes.

Fudgy chocolate brownies with both unsweetened and semi-sweet chocolate plus a hit of sour cream for tang and tenderness. Dense, dark, and bakery-style.

Grainy mustard mashed potatoes simmered right in cream infused with garlic, thyme, and bay, then mashed silky and spiked with whole-grain mustard. A rich, tangy upgrade on the classic side dish.

Fresh garden mint ice cream made with crushed pineapple, real mint leaves steeped in sugar syrup, and a splash of creme de menthe. A cool, herby summer dessert that earns its garden name.

Easy cream of tomato soup simmers fresh tomato juice with half-and-half and a generous handful of fresh basil. Smooth, creamy, and on the table in about 25 minutes. The homemade answer to the can.

Fresh peach ice cream with sun-ripe peaches blanched, peeled, and pureed into a no-cook custard of milk, cream, sugar, and vanilla. The simplest summer ice cream maker recipe.

Pumpkin pie with pan-browned pumpkin for deeper caramelized flavor and a sugar-flour barrier under the custard that keeps the crust crisp. Holiday classic, reimagined.

Crisp sugar cookies: thin, snappy roll-out cookies with vanilla and a hint of lemon, sprinkled with sugar before baking. Old-fashioned cookie jar staple that holds intricate cutter shapes.

Sage and parsley bring herbal, earthy, and outdoorsy notes to the forefront, walnuts bring meaty richness, and Parmesan brings home the umami. This simple recipe is all about technique. The pesto then coats the pasta dreamily. Best of all, it's super simple and quick to plate.

Loaded macho nachos piled high with spicy bean dip, melted cheddar, guacamole, sour cream, and sliced jalapenos. This fiery Mexican appetizer is microwave-ready in minutes for game day or any party.

Mango ice cream made without a machine, blending ripe mango and papaya with a whipped egg-yolk custard, thick cream, coconut milk and ground almonds, then frozen in a mould until scoopable.

Spiked coffee cocktail with 151 rum, Irish cream liqueur, and a fresh whipped cream cap. A boozy after-dinner sipper for cold nights and grown-up gatherings.

Whole wheat buttermilk pancakes with strawberries, egg whites, and cottage cheese, topped with mashed banana cinnamon cream. A healthier high-protein breakfast that doesn't sacrifice flavor.

Fresh tomato soup with a bouquet garni of parsley, bay leaf, celery, thyme, and marjoram, pureed smooth with caramelized onion and a butter roux. Topped with sour cream and fresh dill.

Japanese-style Frittata seasoned with Australian native spices and served with Australian Bush Tomato Chutney.

A chocolate mousse tart with cream made from gumleaf and served with a side of rosella confit.

An easy "al forno" (from the oven) baked gnocchi recipe with a spicy rosé gnocchi sauce and Manchego cheese. On the table in 20 minutes, simple and delicious.

Creamy prosciutto and green pea risotto finished with Parmesan, fresh basil, and a splash of cream. Salty cured ham and sweet peas make this Italian rice dish rich and satisfying.

A great summer time dessert, lots of ripe and sweet plum give the souffles delicious flavor!

Tender lemon-rosemary chicken meets an earthy wild mushroom sauce spiked with bourbon, creating layers of savory depth perfect for elegant dinners.

Frosted fudge brownies built with unsweetened chocolate, butter, and toasted walnuts, then crowned with a stovetop boiled fudge frosting. Dense, fudgy, and unapologetically rich.

Black Forest cake the shortcut way: devil's food cake mix spiked with cinnamon and cherry yogurt, layered with cherry pie filling and whipped topping. A faster take on the German classic.

Chocolate chip cookie dough ice cream made at home: a rich, eggless vanilla cream base churned and studded with chunks of cookie dough. The ice cream parlor classic from your own freezer.

Capsicum toast recipe with semolina. Fresh bell pepper, tomato and onion mixed into a spread, pan-toasted on bread for a crispy open-faced snack or healthy kids lunch. Ready in 25 minutes with simple steps.

Flaming cappuccino with Galliano liqueur, hot coffee, chocolate syrup, and whipped cream in a sugar-rimmed glass. A theatrical after-dinner showpiece.

Double chocolate chip cookies loaded with cocoa, semi-sweet chips, and toasted pecans. A splash of cream keeps the centers fudgy while the edges crisp up beautifully.

Triple layer brownies stack a fudgy pecan brownie base, a vanilla buttercream middle, and a glossy chocolate drizzle on top. Bake-bar territory, made at home.

Mediterranean herb chili burgers blend ground beef with chopped tomato, black olives, garlic, dill, lemon zest, and chili powder. A grilled patty with serious global flavor.

Individual blueberry tarts with a flaky vinegar-butter crust and cinnamon-spiced fresh berry filling. Dusted with powdered sugar and topped with whipped cream for a rustic summer dessert.

Aunt Ann's creamy potato soup: waxy potatoes simmered with leek, onion, and celery in herb-scented broth, then finished with cream. Part of the soup gets mashed for a thick, rustic body. Pure comfort.

Cream cheese ice cream is an ultra-rich frozen dessert with the tangy cheesecake-like flavor of cream cheese, sweetened with sugar, eggs, vanilla, and a hit of lemon. Frozen cheesecake in scoopable form.

Harvest time pumpkin soup: creamy pureed pumpkin, potato, and carrot enriched with butter and a savory splash of soy sauce, finished with sour cream and chives. A velvety vegetarian autumn bowl.

This delicious treat can easily be made at home. You can change up the flavor by adding different extracts or add-ins like cookie crumbles, fruit, chopped nuts, candy, etc.---the possibilities are endless.

Creamy tomato soup made from scratch with ten ripe tomatoes, onion, thyme, and basil, blended silky and finished with cream, milk, and a swirl of butter. A rich, homemade bowl made for grilled cheese.

A healthier version of the classic Australian pudding

Chocolate velvet ice cream with cocoa powder, egg yolks, heavy cream, and shaved semi-sweet chocolate stirred in. Silky, dense, and intensely chocolate.

Eggs and chorizo unite in a soft, family-style omelette with sautéed onion, half-and-half cream, and a hint of oregano. A quick Mexican breakfast built for sharing.

Cool and creamy pumpkin pie folds whipped cream into a butterscotch-pudding pumpkin filling spiced with cinnamon, ginger, and nutmeg, then chills in a cinnamon-sugar-glazed crust. A no-bake pumpkin pie that skips the oven entirely.

Mango cream ice cream uses just four ingredients: ripe mango purée, lime juice, sugar, and sour cream. Tangy, tropical, and churned in an ice cream maker for a refreshing scoop with serious depth.

Double fudge brownies loaded with both melted unsweetened chocolate and a full bag of chocolate chips, with sour cream added for an extra moist, fudge-like crumb. Bakes into 24 dense squares with serious chocolate intensity.

Nutmeg muffins built on freshly grated whole nutmeg with heavy cream and milk for a buttery, tender crumb. The bakery-style breakfast muffin where the spice is the star, not an afterthought.

Hearty chili soup with ground beef, kidney beans, strained tomatoes and a surprising swirl of cream. Simple to make with just a handful of ingredients, simmers low and slow.

These are better than ordinary sugar cookies because of the flavoring.