••••LEMON PIE ICE CREAM RECIPE🍋!!!••••

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••••LEMON PIE ICE CREAM!!

Lemon Pie Ice Cream Recipe

 

A fresh mix of a vanilla graham cracker base with swirls of lemon curd.

Author: Amy Johnson | She Wears Many Hats

Recipe type: Dessert

Serves: Makes about 1½ quart.

Ingredients

• 2 cups heavy cream, divided
• ¾ cup sugar
• ⅛ teaspoon salt
• 1 vanilla bean (optional, but if not using, add 2 more teaspoons of good vanilla extract or vanilla bean paste)
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 3 graham cracker, pulverized (totally. smash 'em up.)
• 10 ounces lemon curd (or lime curd)
  

Instructions

1. In a saucepan, heat 1 cup of heavy cream, sugar, and salt. If using vanilla bean, cut it in half and scrape seeds into mixture along with the vanilla bean pod. Stir until sugar is dissolved. Remove from heat and let it "steep" for about 15 minutes. Remove vanilla bean pod.
2. Add 1 cup heavy cream, 1 cup milk, vanilla extract, and crushed graham cracker.
3. Refrigerate mixture until thoroughly cooled, at least 3 hours, but the longer the better.
4. Add chilled mixture to ice cream maker and churn according to directions.
5. Once churned, layer the lemon curd and ice cream in a freezer-safe container, cover and freeze until firm.
   

   
   

••••BROCCOLI BENEFITS!!!••••

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••••BROCCOLI BENEFITS!!

••••BANANA TIPS🍌!!!••••

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••••BANANA TIPS!!!

••••3-INGREDIENT FRESH STRAWBERRY SAUCE🍓!!!••••

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••••3-INGREDIENT FRESH 

••••STRAWBERRY SAUCE!!!

3-Ingredient Fresh Strawberry Sauce

 

Serves:About 2 cups strawberry sauce

Prep time:10 mins

Total time:10 mins

 

 

Ingredients

• 1 qt (4 cups) fresh strawberries, hulled and sliced
• 1/3 cup xylitol (or sugar)
• 2 tablespoons lemon juice
• 1/4 cup water
  

Instructions

1. Place all ingredients in a medium saucepan over medium-high heat. Bring strawberry sauce to a simmer, stirring constantly until sauce is bubbly and slightly thickened.
2. Remove from heat and cool before using.
   

Notes

Store strawberry sauce in refrigerator up to 5 days.

••••STRAWBERRY-KIWI FROZEN MOJITOS🍓!!!••••

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••••STRAWBERRY-KIWI FROZEN 

••••MOJITOS!!!

STRAWBERRY-KIWI FROZEN MOJITOS

 

PREP TIME

15 mins

TOTAL TIME

15 mins

 

Author: Morgan

Serves: 3

INGREDIENTS

• 1 ½ cups chopped strawberries, frozen
• 1 ½ cups chopped kiwi, frozen
• 3 tablespoons simple syrup, divided
• 8 fresh mint leaves, divided
• 3 ounces rum, divided
• 3 ½ cups crushed ice, divided
• Strawberry and kiwi slices, to garnish
• Mint leaves, to garnish
  

DIRECTIONS

1. In a blender, combine the 1½ cups frozen strawberries, 1½ tablespoons simple syrup, 4 mint leaves, one shot of rum, and 1¾ cups of crushed ice (if you have whole cubes, crush them in the blender first). Blend until well combined and slushy-like.
2. Pour the strawberry mojito into 3 (8 oz) glasses, filling half-way.
3. Rinse out the blender jug and combine the remaining 1½ cups chopped kiwi, 1½ tablespoons simple syrup, 4 mint leaves, shot of rum, and 1¾ cups crushed ice. Blend to desired consistency.
4. Pour the kiwi mojito over the strawberry mojito.
5. Garnish with kiwi, strawberry, and mint.
6. Serve immediately.
   

••••FRIED COOKIES🍪!!!••••

(Source: tinascookings.blogspot.com & photos also)

••••FRIED COOKIES!!! YUM😋!!!

••••FRIED COOKIES!!

Ingredients:
150 grams flour
1 teaspoon baking powder
½ teaspoon powdered vanilla
1 tablespoon sugar
100 ml milk
100 grams granulated sugar, for coating
oil, for frying

Preparation:

Sift the flour with the baking powder, add powdered vanilla and sugar, and whisk really well. Pour in the milk and mix vigorously with a wooden spoon, until a soft dough forms. Flour your work surface, and knead the dough very briefly, then roll it out to about 5 mm (¼-inch) thickness and cut out the cookies. You can shallow fry or deep fry the cookies. Heat up the oil on medium to medium-high heat, and fry the cookies on both sides, until they are golden. If you are shallow frying them, turn them often so they brown evenly. Remove them from the oil and place on a paper napkin, to drain a bit, then cover them generously in granulated sugar. Yields 25 cookies 4 cm (1½-inch) in diameter.

••••WHITE CHOCOLATE BLUEBERRY LASAGNA🍇!!!••••

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••••WHITE CHOCOLATE 

••••BLUEBERRY LASAGNA!!

Ingredients

For the Crust:

36 Golden Oreo cookies ( whole cookies with filling )

6 tablespoon unsalted butter-melted

For Cream Cheese Layer:

8 oz. cream cheese-softened

1/2 cup unsalted butter-softened

1 cup powdered sugar 

1 ¼ cup Cool Whip

1 to 1 ½ cup blueberries fresh or thawed (I used 1 ¼ cup frozen wild blueberries)

For Pudding Layer:

2 – 3.9 ounce packages White Chocolate Instant Pudding

3 cups cold milk

2 oz. freeze dried blueberries- powder (pulse blueberries in a food processor to make the powder)

For Topping:

1 ½ cup Cool Whip

white chocolate bar to make the curls (or sprinkle with 1 ½ cups white chocolate chips)

••••INSTRUCTIONS

1. In a food processor ground whole Oreo cookies with the filling to get fine crumbs.
2. Combine Oreo crumbs with 6 tablespoons melted butter and stir until evenly moistened. Press the mixture into the bottom of 9 x 13 inch dish. Set in the fridge to firm while making the filling.
3. In a bowl mix together cream cheese, ½ cup softened butter and powdered sugar and beat well. Mix in 1 ¼ cup Cool Whip. Fold in blueberries. NOTES: If you use frozen blueberries you must thaw them first and rinse with water if you don’t want to get dark purple color for your filling than drained them well at several layer of paper towel!!!
   
4. Spread the mixture over the crust.
5. In a medium bowl combine white chocolate instant pudding with 3 cups cold milk. Whisk for a few minutes until the pudding starts to thicken and mix in pulverized freeze dried blueberries. Spread over cream cheese layer. Set in the fridge to firm.
6. Spread 1 ½ cups Cool Whip on top.
7. Top with white chocolate curls or shavings or sprinkle white chocolate chips.
8. Refrigerate at least 3-4 hours before serving.