Melt-in-Your-Mouth Chicken 
Creamy, cheesy, and irresistibly tender—this easy baked chicken dish is pure comfort food. With just a handful of ingredients, you’ll have a weeknight winner the whole family will love.
Ingredients
4 boneless, skinless chicken breasts
1 cup mayonnaise (or Greek yogurt for a lighter option)
1/2 cup shredded Parmesan cheese
1 tsp salt
1/2 tsp black pepper
1 tsp minced garlic
1 tsp garlic powder
Instructions
Preheat the Oven
Set your oven to 375°F (190°C) and lightly grease a baking dish.
Make the Topping
In a bowl, mix together the mayonnaise, Parmesan cheese, salt, pepper, minced garlic, and garlic powder until creamy and well combined.
Prep the Chicken
Place the chicken breasts in the prepared baking dish in a single layer.
Add the Magic
Spread the mayo-cheese mixture generously over each piece of chicken, covering the tops completely.
Bake It Up
Bake for about 45 minutes, or until the chicken is cooked through and the topping is golden and bubbling.
Serve & Enjoy
Let it rest for a few minutes, then serve warm. Pairs beautifully with rice, roasted veggies, or a crisp salad.
Quick Tips
Try adding a pinch of Italian seasoning or paprika for an extra flavor boost.
Leftovers? Store in the fridge for up to 3 days—just reheat gently to keep the chicken tender.

 Rotel Cream Cheese Sausage Balls 
Cheesy, savory, and packed with a little spicy kick, these sausage balls are the ultimate appetizer or snack for any occasion!

 Ingredients:
1 lb ground sausage (hot or mild, depending on your preference)

8 oz cream cheese, softened

1 can (10 oz) Rotel diced tomatoes and green chilies, drained

2 cups shredded cheddar cheese

1 ½ cups Bisquick (or other baking mix)

 Instructions:
 Preheat the Oven:
Preheat your oven to 375°F (190°C).

Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.

 Prepare the Sausage Mixture:
In a large bowl, combine:

Ground sausage

Softened cream cheese

Drained Rotel

Shredded cheddar cheese

Bisquick

Mix well using a spoon or your hands until everything is evenly combined.

 Shape the Balls:
Roll the mixture into 1-inch balls.

Arrange them on the prepared baking sheet, leaving about 1 inch of space between each ball.

 Bake:
Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through.

 Serve:
Serve the sausage balls warm as a snack or appetizer.

Pair them with dipping sauces like ranch dressing, spicy mustard, or a tangy buffalo sauce.

Layered Golden Raspberry Ice Cream Delight

This vibrant and delicious dessert combines creamy ice cream layers with a fruity compote and delightful toppings. It’s perfect for a treat on a warm day or as a festive dessert.

Ingredients:

For the Yellow Layer (Mango or Pineapple flavored):

• 1 cup (250ml) good quality vanilla ice cream, slightly softened OR 1 cup (250ml) mango/pineapple ice cream
• 1/2 cup (approx. 100g) fresh or canned mango chunks (drained if canned) OR 1/2 cup pineapple chunks
• 2 tablespoons mango or pineapple pulp/puree (optional, for richer flavor/color)
• 2 tablespoons chopped golden raspberries or passion fruit pulp (for a “golden raspberry cheesecake” hint, if not using a yellow fruit ice cream)
• 2-3 digestive biscuits or shortbread cookies, crushed (for a “cheesecake” crumble base)

For the Pink Layer (Raspberry/Strawberry flavored):

• 1 cup (250ml) good quality vanilla ice cream, slightly softened OR 1 cup (250ml) raspberry/strawberry ice cream
• 1/2 cup (approx. 75g) fresh or frozen raspberries or strawberries, pureed and strained (to remove seeds)
• 1-2 tablespoons condensed milk or sugar (adjust to taste, if needed, for sweetness)
• A few drops of pink food coloring (optional, to enhance color)

For the White Drizzle (White Chocolate Ganache or Cream Cheese Glaze):

• Option 1: White Chocolate Ganache (as pictured)
  • 1/4 cup (60ml) heavy cream
  • 1/2 cup (approx. 90g) white chocolate chips or finely chopped white chocolate
• Option 2: Cream Cheese Glaze (for a “cheesecake” flavor)
  • 2 oz (55g) cream cheese, softened
  • 1/4 cup (30g) powdered sugar (confectioners’ sugar)
  • 1-2 tablespoons milk or cream (as needed for consistency)
  • 1/4 teaspoon vanilla extract

For the Whipped Cream Topping:

• 1 cup (250ml) cold heavy cream (whipping cream)
• 2-3 tablespoons powdered sugar (confectioners’ sugar)
• 1/2 teaspoon vanilla extract

For Garnish:

• Fresh raspberries or strawberries
• A few drizzles of raspberry or strawberry syrup/sauce
• Sprinkles (optional)
• Chopped nuts (cashews, almonds – optional, for texture)
• Cherry (optional)

Equipment:

• 2 large parfait glasses or sundae glasses (as pictured)
• Saucepans (for ganache)
• Mixing bowls
• Electric mixer or whisk (for whipped cream)
• Spoons for layering

Instructions:

1. Prepare the White Drizzle (Ganache or Glaze):

• For White Chocolate Ganache:

  1. Place white chocolate in a heatproof bowl.
  2. Heat heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges (do not boil).
  3. Pour the hot cream over the white chocolate. Let it sit for 2-3 minutes, then whisk gently until smooth and glossy.
  4. Let it cool slightly until it thickens to a pourable but not too runny consistency. It should be thick enough to cling to the sides of the glass (as seen in the picture). If it’s too thick, gently warm it slightly. If too thin, let it cool longer. You can even refrigerate it for 5-10 minutes, stirring occasionally, until desired consistency.

• For Cream Cheese Glaze:

  1. In a small bowl, beat softened cream cheese until smooth.
  2. Gradually beat in powdered sugar until well combined.
  3. Add milk/cream, one tablespoon at a time, until you reach a thick, drizzly consistency. Stir in vanilla extract.

2. Prepare the Ice Cream Layers:

• For the Yellow Layer:

  1. If using vanilla ice cream: In a bowl, gently fold together the slightly softened vanilla ice cream with the mango/pineapple chunks and any fruit puree/pulp. If using golden raspberries/passion fruit, mix them in. You want it to be combined but not fully melted.
  2. If using mango/pineapple ice cream: Gently mix in any additional fruit chunks if desired.

• For the Pink Layer:

  1. If using vanilla ice cream: In a separate bowl, combine the slightly softened vanilla ice cream with the strained raspberry/strawberry puree. Add condensed milk/sugar to taste. Add a few drops of pink food coloring if you want a more vibrant color. Mix gently until just combined.
  2. If using raspberry/strawberry ice cream: Gently mix in any additional fruit puree if desired for richer flavor/color.

3. Prepare the Whipped Cream:

• In a cold mixing bowl, combine cold heavy cream, powdered sugar, and vanilla extract.
• Whip with an electric mixer (or by hand with a whisk) on high speed until stiff peaks form. Be careful not to over-whip.

4. Assemble the Parfaits:

• Step 1: Drizzle the Glasses:

  1. Take your prepared parfait glasses. Using a spoon or a squeeze bottle, create the signature “drips” of your white chocolate ganache or cream cheese glaze by letting it run down the inside walls of the glasses. Start from the top rim and let it naturally drip down. You’ll likely need to do this quickly before it sets too much.
  2. Place the glasses in the freezer for 5-10 minutes to set the drizzle. This helps maintain the distinct lines as you add the ice cream.

• Step 2: First Yellow Layer & Crumb:

  1. Remove glasses from the freezer.
  2. Spoon about 1/4 of the yellow ice cream mixture into the bottom of each glass.
  3. Sprinkle about half of the crushed digestive biscuits/cookies over this layer in each glass.

• Step 3: First Pink Layer:

  1. Carefully spoon about 1/4 of the pink ice cream mixture over the yellow layer in each glass. Try to keep it as distinct a layer as possible.

• Step 4: Second Yellow Layer & Crumb:

  1. Add another layer of yellow ice cream (about 1/4 of the total remaining yellow mixture) to each glass.
  2. Sprinkle the remaining crushed biscuits/cookies over this layer.

• Step 5: Second Pink Layer:

  1. Top with the remaining pink ice cream mixture, filling the glasses to almost the top.

5. Final Topping and Garnish:

• Whipped Cream: Generously pipe or spoon a mound of whipped cream on top of each layered ice cream.
• Fruit & Sauce: Artfully arrange a few fresh raspberries or strawberries on top of the whipped cream. Drizzle a little raspberry or strawberry syrup/sauce over the whipped cream and fruit for extra flavor and visual appeal.
• Optional Garnish: Add sprinkles, chopped nuts, or a cherry if desired.

6. Serve Immediately:

• These desserts are best enjoyed immediately after assembly to maintain their texture and prevent melting.

Tips for Success:

• Ice Cream Consistency: Ensure your ice cream is softened just enough to be scoopable and mixable, but not melted. If it’s too soft, the layers will blend.
• Chilling Glasses: Chilling your glasses before layering can help keep the ice cream firmer.
• Working Quickly: Assemble the parfaits relatively quickly to prevent the ice cream from melting too much.
• Customization: Feel free to experiment with different fruit purees, ice cream flavors, and toppings based on your preference! Other fruits like blueberries, kiwis, or even chocolate chips could be added.
• Gadbad Inspiration: If you want a more traditional “Gadbad” feel, consider adding a layer of fruit jelly (cut into cubes), a few roasted cashews, or even a small slice of cake/pound cake in the layers.

Enjoy your beautiful and delicious Layered Golden Raspberry Ice Cream Delight!

Strawberry Banana Swirl Smoothie

This vibrant and delicious smoothie combines the sweetness of strawberries with the creaminess of bananas, creating a beautiful swirled effect that’s as appealing to the eye as it is to the palate. It’s perfect for a quick breakfast, a refreshing snack, or even a light dessert.

Yields: 1-2 servings Prep time: 10 minutes

Ingredients:

For the Strawberry Layer:

• 1 cup (about 150g) frozen strawberries
• 1/2 ripe banana (fresh or frozen, for extra creaminess)
• 1/2 cup (120ml) milk (dairy or non-dairy like almond milk, coconut milk, soy milk)
• 1-2 tablespoons honey or maple syrup (optional, to taste, depending on strawberry sweetness)
• 1/4 teaspoon vanilla extract (optional)

For the Banana Layer:

• 1 ripe banana (fresh or frozen, frozen will yield a thicker smoothie)
• 1/2 cup (120ml) milk (dairy or non-dairy like almond milk, coconut milk, soy milk)
• 1-2 tablespoons honey or maple syrup (optional, to taste)
• 1/4 teaspoon vanilla extract (optional)

For Garnish (Optional):

• Fresh banana slices
• Fresh strawberries
• A fun straw

Equipment:

• Blender (high-speed recommended for best results)
• Measuring cups and spoons
• Drinking glasses

Instructions:

1. Prepare the Strawberry Layer: * In your blender, combine the frozen strawberries, 1/2 ripe banana, 1/2 cup milk, optional honey/maple syrup, and optional vanilla extract. * Blend on high until completely smooth and creamy. If it’s too thick, add a tablespoon more milk at a time until you reach your desired consistency. * Pour the strawberry smoothie into a separate bowl or container and set aside. Give your blender a quick rinse (no need for a deep clean yet).

2. Prepare the Banana Layer: * In the same blender, combine the 1 ripe banana, 1/2 cup milk, optional honey/maple syrup, and optional vanilla extract. * Blend on high until completely smooth and creamy. Again, adjust consistency with a little more milk if needed.

3. Create the Swirl Effect: * Take your serving glass(es). * Carefully spoon alternating dollops of the strawberry smoothie and the banana smoothie into the glass. Don’t worry about being perfect; the randomness creates the swirl. * Once both smoothies are in the glass, take a spoon or a knife and gently swirl through the layers once or twice to create the marble effect. Avoid over-mixing, or you’ll lose the distinct layers.

4. Garnish and Serve: * Garnish with fresh banana slices and/or a whole strawberry on the rim or floating on top, as shown in the image. * Add a straw and serve immediately.

Tips for Success:

• Use Frozen Fruit: Using frozen strawberries and at least one frozen banana (for the banana layer) is key to a thick, cold smoothie without needing to add ice, which can dilute the flavor. If your fruit isn’t frozen, you might need to add a handful of ice cubes to each layer.
• Adjust Sweetness: Taste your smoothies before combining and adjust the sweetness to your liking. The ripeness of your bananas and strawberries will affect how much sweetener you need.
• Consistency is Key: Aim for a thick, pourable consistency for both layers. If one layer is significantly thicker than the other, it might be harder to swirl.
• Dairy-Free Option: For a dairy-free and vegan smoothie, simply use your preferred non-dairy milk (almond, soy, oat, or coconut milk work wonderfully).
• Add-ins for Nutrition:
  • Protein Boost: Add a scoop of vanilla or unflavored protein powder to either layer.
  • Healthy Fats: A tablespoon of chia seeds, flax seeds, or almond butter can be blended into either layer for added nutrients and creaminess.
  • Greens: A handful of spinach can be blended into the banana layer (you won’t taste it!) for an extra boost of vitamins.
• Make Ahead (Limited): Smoothies are best enjoyed immediately. However, if you need to make them a little in advance, store the separate layers in airtight containers in the refrigerator for up to an hour. Swirl just before serving.

Enjoy your beautiful and delicious Strawberry Banana Swirl Smoothie!

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 8 cups chicken broth
• 2 carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• Salt and black pepper to taste
• 8 ounces egg noodles
• Fresh parsley, chopped (for garnish)

PREPARATION:

Delicious Sugar-Free and Flourless Cookies: Healthy Energy Desserts You’ll Love
Indulge in guilt-free treats with these two easy, wholesome cookie recipes. Packed with nuts, seeds, and natural sweeteners, these cookies are perfect for anyone looking to enjoy a healthy snack without sugar or flour.
Recipe 1: Nut and Seed Biscuits
Ingredients:
70g dried apricots
50g almonds
70g oats
30g pumpkin seeds
40g sunflower seeds
20g sesame seeds
20g flaxseeds
60g cashews
20g pistachios
20g walnuts
20ml honey
1 egg white
Pinch of salt
Instructions:
Soak dried apricots in cold water for 15–20 minutes to soften, then chop them finely.
In a large bowl, combine all the nuts and seeds.
Add the chopped apricots, honey, egg white, and a pinch of salt to the nut and seed mixture. Mix thoroughly.
Form the mixture into cookie shapes and place them on a baking tray lined with parchment paper.
Bake in a preheated oven at 180°C (360°F) for 15–20 minutes or until golden brown.
Let them cool before enjoying these nutrient-packed cookies with your favorite tea or coffee.
Recipe 2: Peanut and Sesame Biscuits
Ingredients:
100g peanuts
20g white sesame seeds
20g black sesame seeds
40g pumpkin seeds
20ml Jerusalem artichoke syrup (or your favorite alternative sweetener)
1 ripe banana
Instructions:
Blend peanuts in a food processor until finely ground.
In a mixing bowl, combine the ground peanuts, sesame seeds, pumpkin seeds, syrup, and mashed banana. Mix until well incorporated.
Shape the mixture into cookie-sized rounds and place them on a parchment-lined baking tray.
Bake in a preheated oven at 180°C (360°F) for 15–20 minutes until crisp and golden brown.
Allow to cool slightly before indulging in these naturally sweetened, flavorful biscuits.
Why You’ll Love These Cookies
Healthy Ingredients: Packed with nutrient-dense nuts, seeds, and natural sweeteners, these cookies are both wholesome and satisfying.
No Refined Sugar or Flour: Perfect for anyone avoiding sugar or gluten.

 Healthy Lentil Bread 
– No white flour, just lentils. The best gluten-free bread, no sugar, no yeast.

Ingredients  
Lentils: 180 grams (1 cup)
Eggs: 2 large eggs
Yogurt: 100 grams (1/2 cup)
Salt: ¼ teaspoon (or to taste)
Dried garlic: ½ teaspoon
Roumi cheese: 30 grams (1/4 cup, grated)
Parsley: 1 tablespoon (finely chopped)
Baking powder: 10 grams (2 teaspoons)

Preparation  
Soak the lentils overnight, then wash and drain.

Put all the ingredients in a food processor or blender, mix well until very smooth.
– Pour the entire mixture into a rectangular baking pan lined with parchment paper.
– You can sprinkle sesame or pumpkin seeds and nigella seeds.
– Bake in a preheated oven at 180 degrees Celsius for 50 to 60 minutes.
– Take it out of the mold and leave it to cool on a wire rack.
– Store in the refrigerator for five days after the end of the first day in a tightly sealed container

Homemade Peach Ice Cream

Homemade Peach Ice Cream (Custard Base)

This recipe uses a cooked custard base (French style) which results in a very rich and smooth ice cream.

Yields: Approximately 1.5 quarts (about 6 servings) Prep time: 30 minutes active, plus chilling time (at least 4 hours, preferably overnight) Churn time: 20-30 minutes Freeze time: 4-6 hours after churning for best consistency

Ingredients:

For the Peach Puree:

• 3 cups fresh peaches, peeled, pitted, and diced (about 3-4 medium peaches)
• 1/4 cup granulated sugar (adjust to sweetness of peaches)
• 1 tablespoon fresh lemon juice

For the Custard Base:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 vanilla bean, split lengthwise and scraped (or 1 teaspoon good quality vanilla extract, added after cooking)
• 6 large egg yolks

Equipment:

• Ice cream maker
• Medium saucepan
• Large bowl
• Fine-mesh sieve
• Whisk
• Rubber spatula
• Airtight container for storing ice cream

Instructions:

Part 1: Prepare the Peach Puree

1. Combine ingredients: In a medium saucepan, combine the diced peaches, 1/4 cup granulated sugar, and lemon juice.
2. Cook peaches: Place the saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, until the peaches soften and release their juices, about 5-7 minutes.
3. Mash/Puree: Remove from heat. You can mash the peaches with a potato masher for a chunkier ice cream, or for a smoother ice cream as seen in the photo, transfer the mixture to a blender or food processor and blend until smooth.
4. Chill: Transfer the peach puree to a bowl and refrigerate until completely cold, at least 1 hour. This is important to prevent it from warming the ice cream base later.

Part 2: Prepare the Custard Base

1. Heat dairy: In a medium saucepan, combine the heavy cream, whole milk, 3/4 cup granulated sugar, and salt. If using a vanilla bean, add the pod and scraped seeds to the mixture.
2. Scald the milk: Heat the mixture over medium-low heat, stirring occasionally, until it just reaches a simmer (you’ll see small bubbles forming around the edges). Do not boil. Remove from heat.
3. Whisk egg yolks: In a large bowl, whisk the egg yolks until light in color and slightly thickened.
4. Temper the yolks: Slowly drizzle about half of the hot cream mixture into the whisked egg yolks, whisking constantly. This “tempers” the egg yolks, preventing them from scrambling.
5. Return to saucepan: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot cream.
6. Cook custard: Return the saucepan to medium-low heat. Cook, stirring constantly with a rubber spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon (it should leave a clear trail when you run your finger across it). This usually takes 5-8 minutes. Do not boil, or the custard will curdle. The temperature should reach around 170-175°F (77-79°C).
7. Strain (optional but recommended): Immediately remove the custard from the heat. Pour it through a fine-mesh sieve into a clean large bowl. This will catch any cooked egg bits or vanilla bean pod remnants, ensuring a super smooth ice cream.
8. Add vanilla extract (if using): If you didn’t use a vanilla bean, stir in the vanilla extract now.
9. Chill custard: Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate the custard base until it is thoroughly chilled, at least 4 hours, but preferably overnight. A well-chilled base is crucial for proper churning.

Part 3: Churn and Freeze the Ice Cream

1. Combine: Once both the peach puree and custard base are thoroughly chilled, stir the peach puree into the custard base until well combined.
2. Churn: Pour the mixture into your ice cream maker’s freezer bowl and churn according to the manufacturer’s instructions. This typically takes 20-30 minutes, until the ice cream has the consistency of soft-serve.
3. Transfer to container: Transfer the churned ice cream to a freezer-safe, airtight container.
4. Harden: Press a piece of plastic wrap directly onto the surface of the ice cream to minimize ice crystal formation, then seal the container with a lid. Freeze for at least 4-6 hours, or until firm, for the best scooping consistency.

Tips for Success:

• Ripe Peaches: Use ripe, fragrant peaches for the best flavor. If your peaches aren’t very sweet, you might increase the sugar in the peach puree slightly.
• Don’t Overcook Custard: Overcooking the custard will lead to scrambled eggs. Cook over low heat and stir constantly.
• Chill Thoroughly: This is the most common reason for ice cream not freezing properly in the machine. Ensure both the base and the peach puree are very cold.
• Salt is Key: Even a small amount of salt enhances the flavor and balances the sweetness.
• Storage: Store homemade ice cream in an airtight container to prevent freezer burn. It’s best consumed within 1-2 weeks.
• Adding Chunks: If you prefer chunks of peach in your ice cream, you can reserve about 1/2 to 1 cup of the cooked, diced peaches and stir them into the churned ice cream during the last few minutes of churning, or when transferring it to the freezer container.

Enjoy your delicious homemade peach ice cream!

1. Orange/Yellow Tropical Smoothie

• Ingredients (from image):
  • Bananas (sliced)
  • Mango or Pineapple (chunks)
  • Carrots (chopped)
  • Orange (segments, optional, but looks like some orange color is coming from citrus)
• Likely additions for blending:
  • Water, coconut water, or orange juice (about 1/2 to 1 cup, adjust for desired thickness)
  • A squeeze of lime or lemon (optional, for brightness)
  • A little honey or maple syrup (optional, if you like it sweeter)
• Instructions:
  1. Place all the fruit and chopped carrots into a blender.
  2. Add your liquid base.
  3. Blend until completely smooth. If it’s too thick, add more liquid.
  4. Pour into a glass and enjoy!

2. Green Smoothie

• Ingredients (from image):
  • Lettuce (Romaine or similar leafy green)
  • Cucumber (sliced)
  • Bananas (sliced)
• Likely additions for blending:
  • Water, coconut water, or almond milk (about 1/2 to 1 cup, adjust for desired thickness)
  • A squeeze of lime or lemon (to brighten the flavor)
  • A little honey or maple syrup (optional, for sweetness if desired)
  • Ginger (a small piece, peeled, optional, for a zing)
  • Spinach (a handful, optional, if you want more greens)
• Instructions:
  1. Add the lettuce, cucumber, and bananas to your blender.
  2. Pour in your chosen liquid.
  3. Blend until very smooth. Green smoothies often benefit from a longer blend to break down the greens fully.
  4. Serve immediately.

3. Mixed Berry & Banana Pink Smoothie

• Ingredients (from image):
  • Strawberries
  • Bananas (sliced)
  • Mixed Berries (blackberries and raspberries appear to be visible)
• Likely additions for blending:
  • Milk (dairy or non-dairy like almond milk, soy milk, etc., about 1/2 to 1 cup)
  • Yogurt (plain or vanilla, about 1/4 to 1/2 cup, for creaminess and protein)
  • A little honey, maple syrup, or agave nectar (optional, for sweetness)
  • Vanilla extract (a splash, optional)
• Instructions:
  1. Combine the strawberries, bananas, and mixed berries in your blender.
  2. Add milk and yogurt (if using).
  3. Blend until creamy and smooth.
  4. Pour into a glass and enjoy your vibrant pink smoothie!

General Smoothie Tips:

• Frozen Fruit: Using frozen fruit (especially bananas and berries) will make your smoothie thicker and colder, reducing the need for ice.
• Adjust Consistency: Start with less liquid and add more as needed to reach your desired consistency.
• Sweetness: Taste your smoothie before adding sweeteners. The ripeness of the fruit can vary.
• Protein Boost: Add a scoop of protein powder, chia seeds, or flax seeds for extra nutrition.

Vanilla Ice Cream with Fresh Berries & Sauce

Ingredients:

3 scoops vanilla ice cream

¼ cup strawberries (halved)

¼ cup blueberries

¼ cup raspberries

2 tbsp berry sauce or syrup (store-bought or homemade)

Fresh mint leaves (optional)

Instructions:

1. Scoop the vanilla ice cream into a bowl or serving dish.

2. Wash and dry the berries.

3. Arrange the strawberries, raspberries, and blueberries around the ice cream.

4. Drizzle the berry sauce over the top.

5. Garnish with mint leaves if desired.

6. Serve immediately and enjoy!