Raise your hand if you’re enjoying every last bit of summer! We sure are!! And that means getting our fill of all the wonderful summer flavors before the days start getting cooler. Key Lime Cream Pie is the most perfect dessert for June, July, and […]
Tag: <span>summer entertaining</span>
If you like sweet potato fries, then you’ll love Grilled Sweet Potatoes! I’ve always been a sweet potato fan whether they’re fried, baked or all dolled up in a holiday casserole, but grilling them puts it on a whole new level for me. Grilling not […]
Happy First Day of Summer!!! What better way to celebrate than with a fun new recipe? No Churn Blackberry Cheesecake Ice Cream is the perfect way to cool off on a hot summer’s day. This recipe is amazing for so many reasons. It starts off with a simple 3-ingredient base, takes super minimal prep work, and is ready after just a few hours of freezing. And since it’s no churn that means there’s no need for an ice cream maker. That’s right! You already have everything you need right in your very own kitchen. Sweet blackberry swirls, luscious cream cheese, and crunchy graham cracker pieces transform this easy recipe into an indulgent treat. No more chasing down the ice cream truck this summer, the ice cream man will be stopping by your house for dessert.
Here’s all you’ll need: blackberries, sugar, cream cheese, heavy cream, sweetened condensed milk, and graham crackers.
Add the blackberries and sugar to a blender or food processor and process until the fruit is pureed. This recipe is super versatile. You can easily swap out the blackberries for your favorite fruit. Strawberries, raspberries, blueberries or even peaches would make excellent additions to name a few.
Next strain the fruit puree over a fine mesh sieve to remove the seeds. If you don’t have a mesh sieve handy, cheesecloth makes a great strainer too. You can find it in most grocery stores. Set the blackberry puree aside for a little later.
Add the softened cream cheese to a large bowl or stand mixer. If you don’t have a stand mixer a hand mixer will work just the same. So no worries! It took me quite a few years until I made the splurge on a KitchenAid. If you do have a stand mixer, I recommend using the whisk attachment in this recipe.
Beat the cream cheese on medium-high speed until smooth. Pour in the heavy cream and whip at a medium-high speed until soft peaks form. Soft peaks will barely hold their shape and flop over immediately when the beaters are lifted. Reduce the speed to a lower setting (or turn the mixer off completely) and pour in the sweetened condensed milk. Sweetened condensed milk will keep Blackberry Cheesecake Ice Cream smooth, airy and really creamy.
Gradually increase the speed of the mixer until you’re on the highest setting and whip until the mixture is thick and holds stiff peaks. Stiff peaks will stand straight up when the beaters are lifted. They can take anywhere from 5-10 minutes to form. See how thick and creamy…Mmmmm!!!…This is gonna be good!
Gently fold in the crushed graham cracker cookies by hand. To make crushed graham crackers simply break them apart by hand or use a rolling pin or heavy kitchen object to smash into pieces. I’d steer clear of the food processor as it will pulverize the graham crackers a bit too much in this case.
Add a third of the ice cream mixture to an 8″ X 5″ loaf pan or a shallow container. Drop several spoonfuls of blackberry puree randomly over the top of the ice cream mixture. Drag a butter knife through to create distinct swirls of blackberry throughout the ice cream. Add another layer of ice cream and repeat twice. Our goal is to get the blackberries swirled somewhat evenly throughout the batch.
Cover Blackberry Cheesecake Ice Cream and freeze for at least 4 hours or overnight. Remove from the freezer and allow the ice cream to sit at room temperature for a few minutes before serving. This will make it easier to scoop! Store leftover ice cream in the freezer for up to 3 months We recommend covering tightly with plastic wrap to prevent ice crystals from forming.
Did I mention this recipe is really easy to double? Life is short. Eat more ice cream! Who wants the first scoop? If you’re an ice cream addict (like me) then you’ve gotta try our Rhubarb Ice Cream and No Bake Black Forest Ice Cream Pie too!
No Churn Blackberry Cheesecake Ice Cream
- 1/2 cup blackberries
- 1 Tablespoon sugar
- 1/2 cup (4 oz.) cream cheese, softened
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1 cup crushed graham crackers
- Step 1 Add the blackberries and sugar to a blender or food processor and process until the fruit is pureed. Strain the fruit puree over a fine mesh sieve to remove the seeds. Set aside.
- Step 2 Add the softened cream cheese to a large bowl or stand mixer. Beat the cream cheese on medium-high speed until smooth.
- Step 3 Pour in the heavy cream and whip at a medium-high speed until soft peaks form.
- Step 4 Reduce the speed to a lower setting (or turn the mixer off completely) and pour in the sweetened condensed milk. Gradually increase the speed of the mixer until you’re on the highest setting and whip until the mixture is thick and holds stiff peaks.
- Step 5 Gently fold in the crushed graham cracker cookies by hand. Add a third of the ice cream mixture to an 8″ X 5″ loaf pan or a shallow container. Drop several spoonfuls of blackberry puree randomly over the top of the ice cream mixture. Drag a butter knife through to create distinct swirls of blackberry throughout the ice cream. Repeat twice.
- Step 6 Cover and freeze for at least 4 hours or overnight. Remove from the freezer and allow the ice cream to sit at room temperature for a few minutes before serving. Store any leftovers in the freezer for up to 3 months. Enjoy!
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Move over boring side dishes! Grilled Brussels Sprouts are here to steal the show this summer. Brussels sprouts can sometimes get a bad rap but it’s only because most people don’t know how to cook them properly. Grilling or roasting them caramelizes their natural sugars yielding […]
Summer is literally disappearing before my very eyes this year! Between starting an exciting new job, a revolving door of house guests that we hadn’t seen in foreva, and a few really spectacular parties, I pretty much blinked and July was gone. On the bright […]
The joys of summer! It’s the smell of fresh cut grass on a sunny day. It’s the splish splash of a relaxing pool day. It’s the warm sun on your face. It’s the sound of the ice cream truck coming down the street. It’s the sizzle of hot dogs and hamburgers cooking on the grill. And the holy grail of it all, it’s waiting all year to bite into that perfect ear of corn, fresh, juicy, and sweet. Corn on the cob is always an inviting side dish, but it’s really mid summer when the cream of the crop starts to make its debut, which is basically…..right….NOW!! There’s nothing wrong with dressing up those pop in your mouth kernels the traditional way with a little bit of good old fashioned salt and butter. But we have a recipe to share that will take your corn on the cob from delicious to EPIC! We cook it in the smoker!! We found this recipe last year and we absolutely fell in love with cooking corn on the cob this way. The flavor is a little smoky, a little sweet, and you probably already have all the ingredients on hand in your pantry. SCORE! And smoking it is just way more fun!!
Gently pull back the husks on each ear of corn but do not completely remove them. Remove the silks and discard but keep the husks intact.
Look at all those luscious, oversized kernels ready to be eaten!
Place corn in a preheated smoker and smoke at 225 degrees F for 45 minutes to an hour. Remove the husks and enjoy! Should I use the spin it around method or the typewriter method??? Whichever gets it into my mouth faster is my pick!!
Smoky Corn on the Cob
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Ok so if you’ve been reading my blog and getting to know me, then you know by now that I love me some easy, no clean up grilling recipes in the summertime! And yes, we are THAT family that grills in the snow too, but […]
My hubby was born and raised in the country. He’s a country boy at heart. One day we’re hoping to fulfill our dreams, buy some land, and lead a simpler life out in the country away from the hustle and bustle…but until then, we’re stuck […]
We LOVE to cook outside in the summertime!! No need to heat up the kitchen when we have a grill, a smoker (we’re on our second one because the first got so much use), and the Big Easy on hand. So when I came across this awesome nacho recipe, it was a no brainer really. This would quickly become our favorite summer party appetizer! There’s really not much to this recipe either which makes it a great addition to camping trips or tailgating parties too. And the best part is, the aluminum foil that you cook it in doubles as a serving platter. That means straight to the garbage when you’re done and virtually no clean up! I don’t have time for dirty dishes in the summer with all of this beautiful sunshine to enjoy!!
Here’s all you’ll need: Tortilla chips, black beans, 2 plum tomatoes, 2 green onions, shredded cheese, sour cream, and salsa.
Sprinkle with cheese! Make sure to cover all of those chips! I like it cheesy!!
Layer the black beans. I only use half a can. My husband isn’t big on lots of beans but I sneak them in there anyways.
And maybe sprinkle on a little bit more cheese. That’s the best part right!!
Fold the edges of the foil to form a foil packet. I have obtained foil packet expert status over the years!
Be sure to seal up all the edges. Check out this cute photo bomber on the right. My sweet little Nittany (named for the Penn State Nittany Lions). He’s hoping I get messy and drop some cheese on the floor. Best clean up crew ever!!
Carefully remove the foil packet from the grill. We have a nice set of leather grilling gloves to handle the hot stuff that we purchased from Amazon. You can find them here. They are a grilling must have! This is not a sponsored post. We just love them!
Now we just add some finishing touches, sour cream, salsa, guacamole, whatever tickles your fancy! No need to get fancy, just plop it right on top! We serve them right on the foil and then just toss the mess in the trash when we’re done. Easy clean up recipes are my spirit animal!! By: Lisa
What are you waiting for?!? Dig in!!!
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