No-Churn Raspberry Cheesecake Ice Cream

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No-Churn Raspberry Cheesecake Ice Cream

by Andrea Weimer July-16-2017

A great way to make ice cream without the churn.

Ingredients

• 1/3 Cup (About 3 full sized crackers) Graham Cracker Crumbs
• 2 Tbsp Butter, Melted
• 1 Tbsp Brown Sugar
• 8 oz Cream Cheese, Softened
• 14 oz Sweetened Condensed Milk
• 1/2 tsp. Vanilla Extract
• 1 1/2 Cup Heavy Cream
• 10 oz Raspberry Pie Filling (about half a can, you can use more or less to your taste)

Instructions

Combine graham cracker crumbs, melted butter, and brown sugar in a small bowl.Mix together condensed milk, vanilla extract, and cream cheese until all lumps are gone.In a new bowl, whip heavy cream to stiff peaks.Add condensed milk mixture to cream, mix until blended.In a 9 x 5 pan, spread half of the ice cream mixture, sprinkle with 1/2 graham cracker mix, and add half the pie filling in dollops. Swirl mixture with a knife, then repeat with an additional layer, swirling to mix ingredients. Cover and freeze 6 hours.

Details

Prep time: 30 mins Cook time: Total time: 30 mins Yield: 6-8 Servings

https://thesundaysuppersisters.blogspot.com/

Happy National Ice Cream Day:

Okay, guys, this one is good... really really good. My favorite part is the graham cracker crumble, but honestly, I love it all.

If you don't have an ice cream maker or forgot to throw your drum in the freezer 1-2 days ahead of time, have no fear, this recipe will get you delicious ice cream in 4-6 hours.

The trick is, let it freeze, don't dig in until that baby is solid. Here is a picture of what I used to make this recipe. I only use about half the can of raspberry pie filling, a little bit goes a long way. The filling has the seeds, and I found if you use the whole can, it can overpower everything and you are chewing on seeds.

A trick I use is to throw the mixing bowl for the cream, and the pan I am going to pour the ice cream into right into the freezer for some pre-freezing, it makes things go faster.

Chocolate Chip Cheesecake Pie

Chocolate Chip Cheesecake Pie by Andrea Weimer

This recipe is fabulously easy, and delicious too! Now, don't believe that this pie is going to taste and be just like a cheesecake, because that isn't going to happen. Think of this as a more french silk textured pie, with a cheesecake flavor. Believe me, if you like chocolate, you are going to like the light fluffy texture of this pie, especially paired with the hint of cheesecake flavor!

Total time, 15 minutes to make, 1 hour at least to chill in the fridge, you want this pie chilled!

This recipe is my spin off of the Chocolate Cheesecake Pie Recipe from the Taste of Home Website. 

Assemble your ingredients:

• 1 Graham Cracker Pie Crust
• 1/4th C. Sugar
• 1 1/2 tsp. Vanilla extract (I gave Jes a kit for Christmas years ago, she finally made it and it was delicious!)
• 8 oz Cool Whip
• 1/2 Stick of Butter
• 1 8 oz package of Cream Cheese
• 1 1/2 C. Milk Chocolate chips, I used Ghirardelli because if chocolate is the showcase of this recipe, it is going to be good chocolate.

In addition, I used 1 C of mini chocolate chips, whip cream, and my crunchy freeze because I love that stuff enough to put it on everything, and it really works well on the top of this pie.

 Measure and pour the chocolate chips into a microwave safe bowl. Microwave for 1 minute. You could do 30 seconds, stir, 15 more seconds, stir, 15 more seconds, if your microwave is really hot. One minute did it for me. 

 The chocolate may not look melted, if you put a spoon in it to stir and it melts like this picture, you are ready to stir.

Keep up the good work until your chocolate is smooth. Set this aside to cool a bit, not enough to harden but enough so that it doesn't melt the butter. 

Now take your softened cream cheese, butter, vanilla extract, and sugar, beat this until smooth

Yes, this was delicious, no raw eggs so of course I taste tested! Once you have a smooth consistency, add your chocolate.

 I also added 1/2 C. of mini chocolate chips, I could have done full size, but I prefer the mini for texture of the pie. More pleasant to get a bite with those little ones in it.

This should look thick, don't worry, you didn't mess it up! Now fold in that cool whip

 This took the longest of any of the process, I had to keep folding to get the pie to fully mix but a little patience pays off here.

Fully mixed, alright! You are now ready to pour it into your crust.

Just scoop it all in, many thanks to my beautiful assistant Jes

Smooth it out, it doesn't have to be perfect

Decorate according to your taste. My whip cream was a little runny, this is real life so that is what you get a picture of, I wasn't making another one so it could be pretty! I sprinkled more chocolate chips on and added a bit of crunchy freeze.

Put it in the refrigerator to cool. At least one hour. At this time I ate an amazing meal made by my sister. This meal was bribery as she wanted me to help her put together an ikea dresser. 

Grilled pork chops, baked potatoes, and zucchini boats, yes, it was worth the assembling. I got to play a bit with my nephew!

 And then, BAM, dessert!

 Thick, fluffy, yummy and oh so chocolaty goodness to finish off a meal!

Enjoy!

Andi

Crunchy Freeze

Ice cream sundays with the niece wouldn't be complete without topping it with some crunchy freeze.

This recipe is also from my gorgeous Auntie Laurie (Center)

(From Left to right: Christie, Kathie, Laurie, Sherrie, and my mother Julie)

Start by collecting your ingredients

• 1/2 C. Butter, melted

• 2-1/2 C. Rice Krispies

• 3/4 C Brown Sugar

• 1-1/4 C Shredded Coconut

• 1 C. Chopped Pecans

Mix dry ingredients

Melt Butter, I did it in the microwave for 45 seconds on high. Pour butter over dry ingredients

and mix well. Pour onto your cooking sheet. Use the kind with sides.

Oven at 300, cook for 20 minutes, check, the original recipe called for 30 minutes but I noticed in my oven there was some burning, for me 20 minutes worked well in my oven. You want a golden brown color.

Let cool completely.

Using clean hands break up into smaller chunks

Goes delicious with our homemade hot fudge recipe

Although, truth be told, my family has been known to eat this as breakfast cereal. Go ahead, double the recipe. Store in an airtight container.

Original recipe by Laurie MacIntire: Found on http://thesundaysuppersisters.blogspot.com

Enjoy!

Andrea

Easy Homemade Hot Fudge

Hot Fudge on ice cream, you know the kind that you serve warm but once it hits the cold ice cream becomes harder and more fudge like and delicious. If you are craving this, boy you have come to the right place!

I was spending the weekend with my Niece, and what a better way to end a long day of baby watching than with an Ice Cream Party, viewing Ferris Bueller's Day Off. Audrey had never seen it, and even Mark came in from the shop to eat the ice cream and watch one of his favorites.

Spending time with one of my 5 nieces and nephews made me think about my Aunties. I was lucky enough to have 5 wonderful and beautiful aunties. When I say beautiful, I mean it. I would sit in my bed and pray to be as pretty as any one of them when I grew up. This recipe comes from my Auntie Laurie and whoo boy that lady has good ones! She originally named this recipe Hot Chocolate Sauce

(See what I mean about gorgeous)

Back to business. You are going to need a few things.

(The marble cylindrical thing is my salt well, you will need salt for this recipe)

Start by collecting your ingredients

Hot Fudge Ice Cream Topping

Ingredients:

• 1/2 C. Sugar
• 1/4 C. Butter
• 1/4 C. Heavy Whipping Cream
• 1/4 C. Light Corn Syrup
• Dash of salt
• 2 oz Bakers Unsweetened Chocolate
• 2 tsp. Vanilla Extract

Instructions: In small saucepan, combine sugar, butter, cream, corn syrup, and salt. Cook over moderate heat, stirring constantly until mixture comes to a boil. Boil 1 minute. Remove from heat; stir in chocolate and vanilla. Serve warm.

Cut that butter in half, you only need half of it. What a recipe from us with only half a stick of butter! I know, I know, but believe me it is still delicious.

Put all the ingredients in a small saucepan

Cook over moderate heat

Make sure you have your chocolate and vanilla handy.

Stir constantly, bring mixture to a boil

Boil for 1 minute

Remove from heat, and add chocolate and vanilla, 

Stir until blended, serve warm immediately or store in the refrigerator until you are ready for use.

Warm hot fudge up carefully in the microwave or boil with water on the stove.

For an even more amazing ice cream sunday, serve with Crunchy Freeze

Enjoy!

Andrea and Audrey