Summer’s most edible art piece
PEACH + BLACKBERRY SORBET WITH LEMON VERBENA SWIRL
Not your average “fruit ice.” This one layers roasted peaches, blackberry intensity, and a lemon verbena syrup so smooth it feels custom-designed for hot afternoons and second helpings.
This week on the show
Peach Basil Ice Cream
A silky scoop of ripe peaches infused with fresh basil, bright and herb-kissed with a finish that feels like pure sunshine.
Good morning. It’s Sunday, and we’re churning up peach basil ice cream. Smooth, refreshing, and a little unexpected. Juicy roasted peaches blend with a touch of basil for a flavor that’s equal parts fruity and herbal, sweet and sophisticated. It’s the kind of scoop that turns a summer afternoon into something you’ll actually remember. Grab a spoon, you’ll want more than one bowl.
The Ice Cream Bar
Build your dream scoop
Start with a base, swirl in something wild, finish it off with a crunch. Mix and match to make your perfect pint.
Base Flavors
Choose Your Creamy Foundation
Custards, buttermilk blends, brown sugar twists, and more.
Mix-ins & Swirls
Get dramatic
Curds, purées, sauces, jams, and flavor bombs to swirl right in.
Toppings & Crumbles
Add a little texture
Shortbread crumble? Salted caramel shards? We’re not here for plain.
About that Sunday Morning Magic✨
Good morning. I’m Jodi, and this is That Sunday Morning Bake Show.
This is not your grandma’s baking channel—unless your grandma made brown butter everything and swirled curd like a pro. Every Sunday, I make something absurdly good from scratch: ice cream with homemade swirls, cakes stacked like architectural feats, cookies that demand respect.
Some recipes are tried-and-true. Others are wild experiments held together with butter and delusion. And sure, not everything goes according to plan, but they’re always loaded with flavor, zero shortcuts, and a little chaos (the fun kind).
If you’re into bold bakes, loud flavors, and ice cream that talks back, you’ll fit in just fine.