Lemon Blueberry Ice Cream Sandwiches

Easy homemade ice cream sandwiches ... you need these in your life ASAP! Perfect for a hot summer day!

Ingredients:

36 graham cracker squares

8 oz (236 ml) Cool Whip whipped topping

12 oz (3 X 100g single serving cups) lemon yogurt

zest of 1/2 a lemon

1 cup frozen blueberries

1/2 cup blueberry jam

In a large bowl fold the Cool Whip, yogurt and lemon zest together. Rinse the blueberries in a colander until the water runs clear, then pat dry with a paper towel. In a small bowl mix the blueberries and jam together and gently swirl into the whipped topping mixture. Resist the urge to over stir. I used my Blueberry Jam with Lavender Infusion here. If you're interested, here is the link to the recipe:

https://hotandcoldrunningmom.blogspot.com/2021/07/blueberry-jam-with-lavender-infusion.html

Lay plastic wrap in a 13 X 9" pan with plenty of overhang, enough to cover everything when done. Lay half the graham squares in the bottom of the pan. If you need to cut them to fit use a serrated knife. Spread the creamy mixture evenly over the squares.

Top with the rest of the graham crackers.

And wrap with plastic wrap.

Freezer for 6 hours, then lift out of the pan, unwrap and cut into squares.

Individually wrap and return to the freezer until ready to serve. Keeps well for 2-3 weeks. 

Makes 15 full squares with a few 1/2 squares too! (They're the testers!)

Adapted from: midwesternhomelife.com

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Vanilla Raspberry Baked Alaska

While Baked Alaska looks pretty fancy it's really quite easy to make. Other recipes list it as intermediate level but I'm saying don't be intimidated! Go for it! There are several steps to follow but also alot of down time for freezing. Best part is it can be made days in advance.

Also, variations are endless.... you could change up the ice cream flavour, use 2 or 3 flavours in one Alaska or even use some sorbet scooped in with the ice cream. 

Ingredients:
3/4 cup frozen raspberries, defrosted
1/2 cup lemon sorbet
8 ladyfinger biscuits
1  1/2 litres raspberry swirl vanilla ice cream
8 large egg whites, room temperature, divided in half
1 cup icing sugar, divided in half
1 tsp cream of tartar, divided in half

Taking a few raspberries at a time, press them with the back of a spoon through a sieve to remove the seeds leaving you with 1/4 cup raspberry purée. Set aside.

Line a 9 X 5" loaf pan with plastic wrap leaving plenty of overhang to be used to cover the ice cream later.

Melt the sorbet in the microwave for 20 seconds.

Line the bottom of the pan with the ladyfingers and pour the melted sorbet over them. I used lemoncello flavour sorbet. I wonder if I could have used actual limoncello liqueur?!? 
Set aside for about 10 minutes so the biscuits absorb the liquid.

Bring the ice cream out of the freezer for about 10 minutes, then start scooping about half of it onto the ladyfingers. Don't mix. 

Drizzle the raspberry purée.

Flatten and press down firmly with a spatula,

then add the remainder of the ice cream and press flat again.
Pull up the sides of the plastic wrap to cover the ice cream and place back in the freezer for at least 2 hours or even for a few days.

Now for the meringue. It is of the utmost importance that the meringue covers the ice cream completely as a seal from the heat it will be exposed to. That is why I chose to make my meringue in 2 steps.

First take 4 room temperature egg whites and beat them until soft peaks form. Then add 1/2 cup icing sugar, 1 tbsp at a time, and continue beating until stiff peaks form. Add 1/2 tsp cream of tartar.

Take the ice cream out of the pan, unwrap it and place it biscuit side down on a parchment lined baking pan (one that will fit in your freezer when this masterpiece is complete!)
Start spreading the meringue on top and down the sides. No need to get fancy yet.

I used a long flat ice pack underneath because I was worried that I wouldn't work fast enough and the ice cream would start to melt. But it's not necessary as this step went quickly. So this was like an undercoat or a crumb coat if you were icing a cake...just smooth but making sure the entire ice cream loaf is sealed.

Pop the pan back into the freezer while preparing the rest of the meringue.  Same as before... 4 egg whites, 1/2 cup icing sugar and 1/2 tsp cream of tartar. Once whipped up take the pan out again and start dolloping on the meringue.

Here's where you can get fancy! Swirl that stuff on! 
When you're done place the whole thing in the freezer. It can stay there a few days no problem. Or if you want it right away go right to the next step.

Keep frozen while pre-heating the oven to 425 F then take the pan from the freezer right to the oven. Just 5 minutes until golden peaks form, and you're saying "oh wow, it's working!" (or maybe that's just me!) 
Remove from oven and let sit 4 or 5 minutes before slicing.

And it slices so easily and neatly through the crispy meringue.

Serves 10-12 
Any leftovers should be kept in the freezer with a piece of foil on the cut end.

Oatmeal Cookie Frozen Yogurt Sandwiches

Just because I wish it was summer now...

This is the view from my front door, but inside the kitchen it's summertime (I can dream can't I?)

Start with good sized homemade oatmeal cookies like these:

And here's the link:

http://hotandcoldrunningmom.blogspot.ca/2015/03/old-mill-oatmeal-cookies.html

I made them without raisins for these sandwiches as I thought the raisins would be too hard when frozen.

Next soften the frozen yogurt (or ice cream) just enough to spoon onto a cookie, filling almost to the edge. Pressing the top cookie should bring the yogurt to the edge, then just spread to smooth.

If you like roll the edge in sprinkles,

then wrap in plastic wrap and freeze.

It's the end of February. Summer's just around the corner, right?

Good for You Strawberry Banana Ice Cream

This is a great way to eat your fruit!
Serves 2

2 bananas, sliced and frozen
1/2 cup strawberries, sliced and frozen
2 tbsps vanilla yogurt
1/2 tsp vanilla
honey (optional)

Blend the bananas and strawberries in a food processor.

Add the yogurt and vanilla.
At first it will look like this

Don't worry, keep going, it'll come together like this

Have a taste to see if you want to add a little honey.

It doesn't really need it, but if you have a sweet tooth you might want to add a couple of teaspoonfuls.
Transfer to a container.

Freeze 2-3 hours, then scoop it up!

Krispie Nutella Ice Cream Cake

Easy and impressive....doesn't get better than this!

4 cups Rice Krispies cereal
350 g Nutella
2 litres vanilla ice cream
caramel syrup
chocolate chips
vegetable oil
sprinkles

8 inch spring form pan

Start by putting your springform pan and a large bowl in the freezer. 
Put your ice cream in the fridge for about 30-45 minutes.
In a large pot and on low heat stir together the rice krispies and the nutella until completely combined.

Line a baking sheet with parchment or waxed paper and spread the mixture out to cool.

Place in the freezer. You don't want it to freeze but once cooled take a knife and fork and cut up the krispies, then return to freezer.
Take your large bowl out of the freezer and put the ice cream in. Reserve 1  1/2 cups of krispies. Mix the remaining with the ice cream.

Once well combined pack half into the springform pan, drizzle with caramel syrup and pack the rest of the ice cream on top. Note: I should have used more caramel syrup.

Top it all off with the reserved krispie mix.

Put a couple of tbsps chocolate chips in a ziplock bag with a few drops of vegetable oil. Microwave a few seconds to melt, massage around to make sure it's all melted and smooth.
Cut a small corner off, zip up the bag and drizzle the melted chocolate over the top of your cake. And because this one's going to be my daughter's birthday cake....add lots of sprinkles before the drizzle sets.

Cover with foil and freeze  minimum of 4-6 hours.

Place in the fridge for about 45 minutes before serving.
When you take it out of the fridge the springform ring might still be stuck to the cake.
Simply dampen a dish towel with hot water and wrap it around the outside of the ring for a minute, then run a thin knife around the edge.  It should loosen right up. You could use a warm knife to slice.

Drizzle more caramel sauce on the plate and place a piece of ice cream cake on top.

I used more of the chocolate drizzle for her age on a palette of white chocolate 

Adapted from http://www.afamilyfeast.com