Ice Cream Sandwiches


One of my favorites treats to eat in the summer is ice cream. I usually make my own ice cream, and oh boy, it is beyond delicious! I mean who doesn’t like ice cream right? Well, I am sorry if you don’t…

Today I am making a classic. Ice cream sandwiches. I think this is a classic in the US, Spain and all over the world! These ice cream sandwiches really took me back to my childhood. Eating them by the beach or pool while playing with my friends. I really want to recreate these fun memories for my baby girl! Well, she’s not that much of a baby anymore, she is 1-year old already!

For this recipe, I am using vanilla ice cream, but please use your favorite ice cream. Go crazy! lol. Let’s make them!

Ice cream sandwiches

The perfect summer treat!
5 from 1 vote
Print Pin Rate
Course: Dessert
Keyword: icecream, summer
Prep Time: 20 minutes
Cook Time: 8 minutes
Freezer: 1 hour 30 minutes
Total Time: 1 hour 28 minutes


  • 1/2 cup All purpose flour Scoop the flour into the measuring cup with a spoon.
  • 1/4 cup Unsweetened cocoa powder Extra dark chocolate
  • 1/2 cup Sugar PureCane Sweetener
  • 1/4 tsp Salt
  • 8 tbsp Melted butter 1 stick
  • 1 Medium egg Room temperature
  • 1 tsp Vanilla Extract
  • 1 Quart Ice cream


  • Preheat the oven to 350F and  line a 15" x 10" baking pan with parchment paper. 

Transfer the ice cream to the fridge so it's soft for spreading.

  • In a bowl, whisk the flour, sugar, cocoa powder and salt.
  • Add the melted butter and vanilla. Whisk until fully incorporated.
  • Add the egg and whisk until fully incorporated.
  • Spoon and spread the batter into a prepared pan. The batter is pretty thick!
  • Bake for 7 minutes.
  • Remove from the oven and poke some holes on the dough. Set aside and let it cool completely.
  • Once its cool, cut in half.
  • Scoop the softened ice cream onto the chocolate dough. You’ll use about 1 quart of ice cream. Using the back of a spoon, spread it into an even and thick layer.
  • Cover the entire pan with plastic wrap and freeze for at least 90 minutes.
  • Remove from the freezer. Using a sharp knife, cut into rectangles.
  • Serve immediately or wrap each one individually and store in the freezer.
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking


Ice Cream Sandwiches

Spanish Bizcocho (cake)



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I hope everyone is doing well and cooking and baking a lot! Today’s recipe is a cake, my go-to cake, or Bizcocho. That’s what we call it in Spain. This cake is very popular in Spain, and I swear this is the easiest cake ever! (My personal nickname is Easy Cake.) No frosting, no special tools … all you need are a bowl, a whisk and a mold for the cake. And it’s always good to have a little cake around the house.

I think the first time I made this cake I was 6 or 7 years old. Yup, it’s that easy. You can use a round mold or a square one, it doesn’t matter. The cake stays fresh for a couple of days, but I am telling you, you’ll eat it before that. You could also keep it in the fridge and it would last about 5 days.

I always dust powdered sugar on top of the cake, but you can get as creative as you want, and cover the cake with chocolate frosting, lemon frosting… Go crazy, or go easy and traditional and just use powdered sugar. 

Spanish Bizcocho (Cake)

0 from 0 votes
Print Pin Rate
Course: Dessert
Cuisine: spanish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes


  • 3 Medium eggs room temperature
  • 2 cups All Purpose Flour
  • 1 1/2 cups Granulated sugar
  • 5 oz Plain or Lemon Yogurt 1 Small yougurt
  • 2 oz Neutral Oil
  • 3 oz Olive Oil
  • 3 tsp  Baking powder 
  • 1 tsp Baking soda
  • Zest of 1 medium lemon
  • Powdered Sugar


  • Preheat the oven to 350F and grease a cake mold with your favorite spray or with butter. 
  • In a large bowl, beat the eggs.
  • Add the yogurt and the olive oil, and whisk until combined. 
  • Add the flour, sugar, baking powder and soda, and lemon zest. Whisk until combined. Be careful, don’t overmix the batter. 
  • Transfer the mixture to the cake mold and bake for 40 to 45 minutes or until a toothpick inserted into the center comes out clean. 
  • Transfer to a cooling rack. And take it out of the mold.
  • Once the cake is fully cooled, dust with some powdered sugar (optional)
  • See how easy that was!? Enjoy and bon profit! 
Tried this recipe?Did you make this recipe? Tag @joyofspanishcooking on Instagram and hashtag #joyofspanishcooking


Spanish Bizcocho (cake)

Boozy Orange Flan


Hello everyone! 

Thinking of a delicious dessert that you can booze up and is healthy? I got you covered! Ok, maybe it’s not “healthy”, but it does have Vitamin C

This dessert is easy to make and all you need are four ingredients. Yup, just 4! Oranges, sugar, eggs and orange liqueur.  This flan is super creamy and pretty boozy! 

Ingredients for 4 flans: 


  • ¼ cup granulated sugar
  • 1 tablespoon water 

In a small saucepan add the sugar and water. Cook on low heat until it looks golden brown. Transfer the caramel to the 4 molds. 


  • 4 medium eggs 
  • ¾ cup fresh orange juice (about 2 large oranges)
  • ¼ cup granulated sugar
  • 1 tablespoon orange liquor 
  • Aluminum foil 

Preheat the oven to 350F. Put the flan molds in a baking dish and aside. 

Whisk the eggs, then whisk in the remaining ingredients. Pour the mixture evenly into the flan molds. Pour boiling water into the baking dish to a depth of 1.5 inches (approximately). Cover with aluminum foil and bake for 30 to 33 minutes or until the center is just set (insert a toothpick to see if its cooked). 

Remove the molds from the pan to a wire rack and cook for 1 hour or refrigerate overnight. 

To unmold, run a knife around edges and invert onto a large rimmed serving platter. 

Bon profit!

Boozy Orange Flan

Rocas de Chocolate (Chocolate Rocks)


I’ve been thinking about my next trip to Spain. Beach, good food, good wine … hmmm… I can’t wait. 

Every time I go to Spain to visit my family, I go to a chocolate shop. Oh boy, I would buy everything in that shop. Since I was thinking about it, I got inspired by one of their chocolate treats, chocolate rocks. 

I swear this is the easiest recipe on earth. All you need are chocolate and almonds, a two ingredient dessert. 

For the recipe, I used dark chocolate and white chocolate. You could easily use dark, milk or white chocolate, totally up to you! Just make sure to use a good quality chocolate. 

This recipe doesn’t really need any explanation at all. Simply melt chocolate, mix in almonds and spoon out onto baking paper in little piles. Easy right?! If you make this recipe, or any other recipes from my blog, don’t forget to tag me on Instagram @joyofspanishcooking 

Ingredients makes 25 to 30 chocolate rocks.  

  • 10 ounces roasted slivered almonds 
  • 1 cup white chocolate 
  • 1 cup dark chocolate 
  1. Line a baking sheet with baking paper/silicone mat.
  2. Melt the dark chocolate in a microwave in 30-second bursts until melted. 
  1. Stir in half of the almonds and mix until they are well coated in the chocolate.
  2. Scoop up spoonfuls of the mixture and place them in little piles on the baking sheet. Leave them to set in a cool place.
  3. Repeat the process with the other chocolate. 

White Chocolate Rocks
Dark Chocolate Rocks
Rocas de Chocolate (Chocolate Rocks)

Vegan Banana Double Chocolate Muffins


I hope y’all had great holidays! Mine were fantastic. I went to Spain to see my family. My baby girl did great on the plane! (kudos to her!). I ate so much in Spain, food is so good. Wine is amazing… Gin and tonics are delicious. If you follow me on instagram you probably know what I am talking about… 😉

Today I am making something completely different. I am making vegan muffins. Don’t let the word vegan scare you. You will not notice that these muffins are made out of plant-based ingredients! The muffins are very chocolaty, banana-ey, moist … you name it!

Ingredients (ALL ingredients are VEGAN).

  • 2 large ripe bananas
  • 1/2 cup dark brown sugar
  • 2 cups all purpose flour (SPOON the flour directly into the measuring cup from the container-  DO NOT scoop the flour from the container or bag directly with the measuring cup)
  • 1 cup dark unsweetened cacao powder
  • 1/2 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup soy milk
  • 1/2 cup fresh brewed coffee
  • 1/2 cup maple syrup
  • 1/4 cup agave
  • 1/2 cup olive oil
  • 1 teaspoon vanilla extract
  • 3/4 cup chocolate chips
  1. Preheat oven to 425 degrees F.
  2. Line a muffin pan with cupcake liners. Set aside.
  3. In a large bowl or using your stand mixer, mash the bananas (If using a mixer, mash them on medium speed).
  4. Add the sugar and mix.
  5. Meanwhile in a large bowl, sift the flour, cacao powder, baking powder, baking soda and cinnamon. Whisk to combine the ingredients.
  6. Add the maple syrup, olive oil, agave, vanilla, coffee and milk to the mashed bananas and mix.
  7. Add the dry ingredients to the mashed bananas bowl. Mix gently (on low speed) until all ingredients are fully combined for about 30 seconds. Don’t over-mix or the muffins will be tough.
  8. Add 1/2 cup chocolate chips and fold with a spatula.
  9. Scoop evenly into a prepared muffin tin.
  10. Sprinkle the remaining 1/4 cup chocolate chips over the tops of the muffins.
  11. Bake at 425 degrees for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees and continue to bake for 15 minutes  or until a toothpick comes out *almost* clean. 

Bon profit!

Vegan Banana Double Chocolate Muffins

Blackberry Liqueur Chocolate Truffles


I talked to my mom on the phone yesterday and she told me that she made chocolate truffles. That gave me the thought of making them myself. That’s all the inspiration I need! I did want to add my own little spin on them so I added a little Blackberry Liqueur. Berries and Chocolate go great together!

Let’s jump into the recipe:

  • 8 ounces 60% Cacao Bittersweet Chocolate (use good quality chocolate)
  • 3/4 cup heavy cream
  • 2 Tablespoons soft butter
  • 3 tablespoons Blackberry Liqueur (feel free to add an extra one!)
  • Toppings: unsweetened cocoa powder, crushed nuts (I used pistachios), chocolate sprinkles. (Be creative and add your own topping)

Fill bottom of double boiler with water and place on low heat. Place chocolate chips and the heavy cream in the top of double boiler and allow it to melt. Once the chocolate is almost melted, add the butter and whisk. Add the blackberry liqueur and stir until the chocolate has completely melted and all the ingredients are fully incorporated.

Pour the mixture into a flat shallow dish and place a piece of plastic wrap directly on the surface. Refrigerate for at least 90 minutes.

Scoop the truffle mixture (I used a small scooper) and roll each by hand into bite-sized balls. Roll each into the toppings and enjoy!

Bon profit and Happy Holidays!

Blackberry Liqueur Chocolate Truffles