Ice Cream

“Chubby Hubby ice cream – I can't say no anymore.” - Sidney Biddle Barrows, the erstwhile Mayflower Madam, on the subject of her sole remaining vice.

Found in Loose Cannons: Devastating Dish from the World's Wildest Women, complied by Autumn Stephens, page 21.

Since Monday is Labor Day, a time when many people are fortunate enough to have off, I figured I'd post something to get everyone into a festive mood. For me, that screams of ice cream, especially since I remember way too many summer holidays making homemade ice cream. Today's offerings include Honey Pistachio Ice Cream (something I'm sure my dad would have loved, given his love of pistachios and homemade ice cream) and Creamy No Churn Raspberry Crumble Ice Cream. Enjoy!

WATERMELON SORBET

This came from the infamous long-since-forgotten emailing list. Makes 8 servings.

The recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.”

Ingredients

1/2 cup plus 4 cups seeded and pureed watermelon

1/2 cup sugar

2 tablespoons lime juice

1 teaspoon lime zest

Directions

In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.

KEY LIME PIE POPS

This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.

"Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.

“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”

To view this online, click here.

Ingredients

6 graham crackers

1/4 cup (1/2 stick) unsalted butter, melted

4 ounces (1/2 package) cream cheese, at room temperature

1/2 cup sweetened condensed milk

1 teaspoon finely grated lime zest

1/4 cup freshly squeezed lime juice

1 cup heavy cream, very cold

Twelve 3-ounce paper cups

12 wooden craft sticks

Preparation

In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.

In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.

Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.

Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.

When ready to serve, peel the cups away from the pops.

RED, WHITE & BLUE POPSICLES

This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “Who doesn't love a popsicle? Especially when it's homemade with real fruit! They're easy to eat, a fun dessert and can be color customized to suit the summer celebration. Technique tip: Use silicone molds that will release the popsicles easy.

“Swap option: Swap out raspberries for strawberries or use frozen fruit.”

Prep Time: 15 minutes; Cook Time 3 hours; Yield: 6 popsicles

To view this online, go to https://www.today.com/recipes/red-white-blue-popsicles-recipe-t154820.

Ingredients

Red Layer

1 1/2 cups fresh strawberries

1 teaspoon cane sugar

White Layer

1 cup coconut milk

1 teaspoon vanilla extract

1 teaspoon cane sugar

Blue Layer

1 1/2 cups fresh blueberries

1 teaspoon cane sugar

Preparation

Place the empty popsicle molds in the freezer.

For the red layer:

Puree the strawberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

For the white layer:

Whisk together the coconut milk, sugar and vanilla and transfer to a container that is easy to pour out of and reserve.

For the blue layer:

Puree the blueberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

To assemble:

Remove the popsicle molds from the freezer and evenly pour the strawberry puree first into the molds. Place the molds in the freezer and allow freezing for one hour or until firm.

Once the strawberry layer has set up, remove the molds from the freezer and evenly pour in the coconut mixture and return the molds to the freezer and allow freezing for 1 hour or until firm.

Finally remove the popsicle molds from the freezer a final time and evenly pour in the final blueberry layer, then insert the popsicle handles and return to the freezer for an additional hour or until the final layer has set. Keep the popsicles in the freezer to fully freeze until ready to serve.

HONEY PISTACHIO ICE CREAM

Like I wrote at the top of this post, I'm sure my dad would have loved this ice cream. Between making homemade ice cream during the summer holidays (Memorial Day, Labor Day, and especially the 4th of July), along with his love of pistachios, ths no doublt would've been a hit.

Dad and Phyllis (step-mom)

This comes from Anita Schecter, who writes for The Spruce Eats.

For this recipe, Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.

“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.

“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.

“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.

“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.

“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”

Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings

To view this online, click here.

Ingredients

1 Cup whole milk

2 Cups heavy cream

1/2 Cup honey

1/4 Cup sugar

1 Tablespoon vanilla (vanilla paste is best, if you have it)

1/4 Teaspoon Salt

1 Cup shelled roasted and salted pistachios

Preparation

In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.

Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.

DARK CHOCOLATE SORBET

This is from the infamous long-since-forgotten emailing list. Makes 4 servings.

This begins, “Deep, dark chocolate is the perfect finish to any meal. Here, the sumptuousness of a chocolate treat is tempered by the refreshing texture of a light sorbet.”

Ingredients:

3/4 cup granulated sugar

1 cup whole milk

1/4 cup cocoa powder

5 oz finely chopped dark chocolate

Directions:

In a small saucepan, bring the milk, sugar, and cocoa to a gentle simmer. Whisking the mixture occasionally, allow it to simmer, uncovered, for about 10 minutes. Set aside the chocolate milk.

Melt the dark chocolate in a double boiler and then whisk in the chocolate milk.

Chill the chocolate mixture for at least 1 hour, and then freeze it in an ice cream maker according to the manufacturer’s instructions.

CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM

This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”

To view this online, click here.

Ingredients

Brown Sugar Crisp

1/3 cup all purpose flour

1/3 cup rolled oats

1/4 cup brown sugar

1/2 tsp cinnamon

3 tbsp butter, cold

No Churn Ice Cream

1 14 oz can sweetened condensed milk

1/2 tbsp vanilla extract

1 tbsp lemon juice

1/4 tsp salt

4 oz cream cheese, softened

2 1/2 cups heavy whipping cream

Raspberry Jam, about 2/3 cup

Directions

For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.

In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.

For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.

In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.

Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.

Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.

Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.

Cover with plastic wrap and set in the freezer for 5-6 hours before serving.

Ice Cream

“Chubby Hubby ice cream – I can't say no anymore.” - Sidney Biddle Barrows, the erstwhile Mayflower Madam, on the subject of her sole remaining vice.

Found in Loose Cannons: Devastating Dish from the World's Wildest Women, complied by Autumn Stephens, page 21.

I absolutely love ice cream. One of my favorite childhood memories was making homemade ice cream. (Of course, this was using a hand crank ice cream maker. Most ice cream makers now are electric, which is a lot easier on the arms.) Even if no other holiday or summer weekend called for homemade ice cream, my dad always insisted on making the stuff on the 4th of July.

Today's yummy offerings include Key Lime Pie Pops and Homemade Rocky Road Ice Cream. Enjoy!

WATERMELON SORBET

This came from the infamous long-since-forgotten emailing list. Makes 8 servings.

The recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.”

Ingredients

1/2 cup plus 4 cups seeded and pureed watermelon

1/2 cup sugar

2 tablespoons lime juice

1 teaspoon lime zest

Directions

In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.

BEST PINEAPPLE ORANGE SORBET

I don’t know about you, but I’ve been on several bulletin boards over the years (mainly feminist bulletin boards), and find others’ nicknames on the boards interesting. This was posted on a long-since-forgotten-emailing-list by hungry kitten and was from mydailymoment.com. Hungrykitten wrote, “I like this recipe because you don't need an ice cream maker. Cooking time is freezing time.” Time: 2 1/4 hours; 15 min prep; serves 10.

To view this online, click here.

Ingredients

1/2 cup water

1/2 cup granulated sugar

2 cups orange juice

1 tablespoon lemon juice

1 (20 ounce) can pineapple, crushed

2 teaspoons orange zest, freshly grated

In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.

Directions

In a blender, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen and process mixture again in the blender until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

RED, WHITE & BLUE POPSICLES

This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “Who doesn't love a popsicle? Especially when it's homemade with real fruit! They're easy to eat, a fun dessert and can be color customized to suit the summer celebration. Technique tip: Use silicone molds that will release the popsicles easy.

“Swap option: Swap out raspberries for strawberries or use frozen fruit.”

Prep Time: 15 minutes; Cook Time 3 hours; Yield: 6 popsicles

To view this online, go to https://www.today.com/recipes/red-white-blue-popsicles-recipe-t154820.

Ingredients

Red Layer

1 1/2 cups fresh strawberries

1 teaspoon cane sugar

White Layer

1 cup coconut milk

1 teaspoon vanilla extract

1 teaspoon cane sugar

Blue Layer

1 1/2 cups fresh blueberries

1 teaspoon cane sugar

Preparation

Place the empty popsicle molds in the freezer.

For the red layer:

Puree the strawberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

For the white layer:

Whisk together the coconut milk, sugar and vanilla and transfer to a container that is easy to pour out of and reserve.

For the blue layer:

Puree the blueberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

To assemble:

Remove the popsicle molds from the freezer and evenly pour the strawberry puree first into the molds. Place the molds in the freezer and allow freezing for one hour or until firm.

Once the strawberry layer has set up, remove the molds from the freezer and evenly pour in the coconut mixture and return the molds to the freezer and allow freezing for 1 hour or until firm.

Finally remove the popsicle molds from the freezer a final time and evenly pour in the final blueberry layer, then insert the popsicle handles and return to the freezer for an additional hour or until the final layer has set. Keep the popsicles in the freezer to fully freeze until ready to serve.

KEY LIME PIE POPS

This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.

"Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.

“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”

To view this online, click here.

Ingredients

6 graham crackers

1/4 cup (1/2 stick) unsalted butter, melted

4 ounces (1/2 package) cream cheese, at room temperature

1/2 cup sweetened condensed milk

1 teaspoon finely grated lime zest

1/4 cup freshly squeezed lime juice

1 cup heavy cream, very cold

Twelve 3-ounce paper cups

12 wooden craft sticks

Preparation

In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.

In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.

Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.

Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.

When ready to serve, peel the cups away from the pops.

HOMEMADE ROCKY ROAD ICE CREAM

This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12

Ingredients

2 cups 2% low-fat milk

2 cups heavy whipping cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)

2/3 cup sliced almonds

1/2 cup unsweetened cocoa

Directions

Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.

Allow to set in freezer for 2-4 hours.

STRAWBERRY 'ICE CREAM' CAKE

Of course, it does help to have the occasional dessert, right? This one, from page 80 of the March 2016 issue of Vegetarian Times, starts off, “Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.” I'm not telling, if you're not! Serves 12.

To view this yummy recipe online, go to http://www.vegetariantimes.com/recipe/strawberry-ice-cream-cake/.

Ingredients

15 full graham crackers

5 waffle cones

1 20-oz. bag whole frozen strawberries

1 32-oz. container honey-flavored Greek yogurt

2 Tbs. honey

Directions

Line 9-inch springform pan with parchment paper, and set aside.

Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.

Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.

Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.

Stir together yogurt and honey. Set aside.

Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.

nutritional information Per Per slice: Calories: 250; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 39 g; Cholesterol: 10 mg; Sodium: 107 mg; Fiber: 2 g; Sugar: 25 g

Desserts

I want something snacky!

If you've ever said (or thought) that, today's six dessert recipes are sure to get your attention. Check out the Caramel Apple Snickerdoodles, Red, White & Blue Popsicles, or any of the other yummy dessert recipes in today's post. Enjoy!

CRANBERRY-PECAN BAKED PEACHES

This comes from the November 2014 issue of Heart Insight Magazine. It begins, “Fresh peaches are halved and baked with a tantalizing blend of dried cranberries and finely chopped pecans.” Serves 4; 2 peach halves and 2 tablespoons cranberry mixture per serving.

To view this online, go to http://heartinsight.heart.org/November-2014/Cranberry-Pecan-Baked-Peaches/.

Ingredients

Cooking spray

1 1/2 tablespoons honey

1/3 cup sweetened dried cranberries

3 tablespoons finely chopped pecans

4 medium unpeeled peaches, nectarines, or pears, halved, pitted, and skin pierced in several places with a fork

2 teaspoons light tub margarine

1/2 teaspoon grated peeled gingerroot

Directions

Preheat the oven to 350°F.

Lightly spray a 9-inch pie pan with cooking spray. Pour the honey into the pan. Heat the pan in the oven for 2 minutes, or until the honey is slightly runny. Remove from the oven, tilting the pan and swirling so the honey lightly coats the bottom.

Sprinkle the cranberries and pecans in the pan. Place the peaches with the cut side down over the cranberry mixture. (Some of the mixture may not be covered.) Cover the pan with aluminum foil. Bake for 30 minutes, or until the peaches are tender.

Arrange the peaches with the cut side up on a serving plate. Stir the margarine and gingerroot into the pan juices. Spoon the cranberry mixture into the cavities in the peaches. Spoon the pan juices over all. Serve warm or at room temperature.

FUDGY ZUCCHINI BROWNIES

This comes from Audra, otherwise known as The Baker Chick. If you haven’t check out her site, you really, really should. (Hint, hint.)

Anyway, Audra write, “I put green vegetables in your brownies - please don’t hate me.” She then goes on to talk about putting zucchini in her brownies. What can I saw, but I love her comments, as well as these brownies.

To view this online (and to check out Audra’s comments), go to http://www.thebakerchick.com/2014/08/fudgy-zucchini-brownies/.

Recipe adapted from: All Recipes

Ingredients

1/2 cup coconut oil (another vegetable oil will work as well)

1 1/2 cups white sugar

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder (I used dark)

1 1/2 teaspoons baking soda

1 teaspoon salt

2 cups finely shredded zucchini*

For the Frosting:

5 tablespoons unsweetened cocoa powder

1/4 cup melted butter

2 cups confectioners' sugar

1/4 cup milk

1/2 teaspoon vanilla extract

Instructions

Preheat oven to 350F. Lightly spray or grease a 9x13 baking pan and line the bottom with parchment paper. Set aside.

In a large bowl, whisk together the oil, sugar and vanilla until smooth and well-combined. Sprinkle the flour, cocoa powder, soda and salt over the wet ingredients and stir until just incorporated. (The batter will be dry at this point- worry.)

Fold in the zucchini and mix for just a few seconds or until batter is well combined.

Spread into the prepared pan and bake for 25-30 minutes or until a cake tester inserted into the middle of the pan comes out with a few moist crumbs.

Allow brownies to cool completely before frosting.

For the frosting:

In a medium-large bowl, stir together the butter and cocoa powder until smooth. Add the powdered sugar, 1/2 cup at a time, alternating with the milk. Stir in the vanilla.

Spread frosting over cooled brownies and enjoy!

Notes

*Finely shredding the zucchini helps it release more liquid leading to the right texture of brownies. If your batter seems extremely dry after combining all the ingredients, your zucchini may be on the dry side. You can add a tablespoon of water at a time until the batter comes together. The zucchini will release a lot of water during baking and help bind the brownies and give them their rich and fudgy texture!

RED, WHITE & BLUE POPSICLES

This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “Who doesn't love a popsicle? Especially when it's homemade with real fruit! They're easy to eat, a fun dessert and can be color customized to suit the summer celebration. Technique tip: Use silicone molds that will release the popsicles easy.

“Swap option: Swap out raspberries for strawberries or use frozen fruit.”

Prep Time: 15 minutes; Cook Time 3 hours; Yield: 6 popsicles

To view this online, go to https://www.today.com/recipes/red-white-blue-popsicles-recipe-t154820.

Ingredients

Red Layer

1 1/2 cups fresh strawberries

1 teaspoon cane sugar

White Layer

1 cup coconut milk

1 teaspoon vanilla extract

1 teaspoon cane sugar

Blue Layer

1 1/2 cups fresh blueberries

1 teaspoon cane sugar

Preparation

Place the empty popsicle molds in the freezer.

For the red layer:

Puree the strawberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

For the white layer:

Whisk together the coconut milk, sugar and vanilla and transfer to a container that is easy to pour out of and reserve.

For the blue layer:

Puree the blueberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

To assemble:

Remove the popsicle molds from the freezer and evenly pour the strawberry puree first into the molds. Place the molds in the freezer and allow freezing for one hour or until firm.

Once the strawberry layer has set up, remove the molds from the freezer and evenly pour in the coconut mixture and return the molds to the freezer and allow freezing for 1 hour or until firm.

Finally remove the popsicle molds from the freezer a final time and evenly pour in the final blueberry layer, then insert the popsicle handles and return to the freezer for an additional hour or until the final layer has set. Keep the popsicles in the freezer to fully freeze until ready to serve.

FABULOUS VEGAN FUDGE CAKE WITH BITTERSWEET ICING

This recipe, from the September 2012 issue of Vegetarian Times, page 66, begins, “'I’ve tried vegan cake recipes in the past, but didn’t like the sour taste of the vinegar that is usually used to activate the leavening,' says single mom and café manager Shelly Platten. 'I tinkered with some recipes that didn’t use vinegar to come up with a fudgy, satisfying cake.'” Serves 8.

To view this online, click here.

1 1/4 cups Bob’s Red Mill organic unbleached white flour

1 2/3 cups Florida Crystals organic cane sugar, divided

1 1/3 cups Chatfield’s cocoa powder, divided

1 tsp. baking soda

1/2 tsp. salt

1 cup Silk vanilla soymilk, divided

1/3 cup plus 1/4 cup canola oil, divided

1 cup toasted chopped hazelnuts

1. Preheat oven to 350°F. Line 9-inch round pan with parchment paper, and spray with cooking spray.

2. Whisk together flour, 1 cup sugar, 2/3 cup cocoa, baking soda, and salt in bowl. Whisk together 2/3 cup soymilk, 1/3 cup oil, and 1/2 cup water in separate bowl. Stir soymilk mixture into flour mixture. Spread in prepared pan, and bake 25 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Unmold onto plate.

3. Warm remaining 2/3 cup cocoa, 2/3 cup sugar, and 1/4 cup oil in saucepan over medium heat. Pour in remaining 1/3 cup soymilk, and cook 1 minute, or until smooth. Spread icing over warm cake, and sprinkle with hazelnuts.

from the September 2012 issue, p.66

nutritional information

Per Slice:

Calories: 525; Protein: 5 g; Total Fat: 25 g; Saturated Fat: 2 g; Carbohydrates: 67 g; Cholesterol: 0 mg; Sodium: 315 mg; Fiber: 7 g; Sugar: 43 g

CAST-IRON APPLE AND BLACKBERRY CRUMBLE

This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “My dad used to make this for me growing up! Apples from upstate New York are some of the best in the country. They always added the perfect amount of tartness and sweetness to this crispy crumble.

“Technique tip: Use your favorite apples for a signature taste and to make it your own.

“Swap option: Pears work great and so do peaches! You can also use a 10- by 15-inch baking dish if not using the grill.”

Prep Time: 15 minutes; Cook Time: 40 minutes; Servings: 12

To view this online, go to https://www.today.com/recipes/cast-iron-apple-blackberry-crumble-recipe-t154818.

Ingredients

Crumble Topping

1 cup all-purpose flour

3 packs (1 cup) apple-cinnamon instant oatmeal

1 cup light brown sugar

3/4 cup chopped pecans

1 teaspoon baking powder

1/2 teaspoon kosher salt

8 ounces (2 sticks) cold unsalted butter, grated

Apple Filling

2 pounds honey crisp apples, peeled, cored, and sliced 1/4-inch thick

1 pound granny smith apples, peeled, cored, and sliced 1/4-inch thick

1 pint blackberries

6 tablespoons unsalted butter, melted

1/4 cup all-purpose flour

1 tablespoon cornstarch

2 tablespoon lemon juice

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon allspice

1/2 cup light brown sugar

1/2 teaspoon kosher salt

Preparation

Pre-heat oven or grill to 350°F.

For the crumble topping:

In a medium sized mixing bowl combine flour, apple-cinnamon instant oatmeal, chopped pecans, light brown sugar, baking powder, salt and cold grated butter until it forms a coarse crumble.

For the apple filling:

In another large mixing bowl combine the apples with melted butter, flour, corn starch, lemon juice, light brown sugar, salt and spices and toss to fully coat the apples. Next fold in the blackberries and pour the apple mixture into a 12-inch cast iron pan.

To assemble:

Fully coat the top of the apple mixture with the crumble topping and bake for 30-40 minutes or until the crumble topping is golden brown and the apples are tender.

Allow the crumble to cool slightly, and then serve warm with vanilla ice cream or whipped cream. Or chill overnight and serve cold.

CARAMEL APPLE SNICKERDOODLES

This comes from the Tablespoon newsletter. It begins, “Dulce de leche is the secret ingredients that gives these cookies their gooey hidden center.” Prep Time: 20 min; Total Time: 1 hr 45 min; Servings: 9

To view this online, click here.

Ingredients

1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)

1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

3 tablespoons all-purpose flour

1/4 cup sugar

1 teaspoon apple pie spice

Directions

Line cookie sheet with waxed paper. Spoon 9 heaping teaspoons dulce de leche on cookie sheet. Place cookie sheet in freezer 1 hour. Transfer remaining dulce de leche to covered container, and refrigerate for another use.

Heat oven to 350°F. Lightly grease or spray cookie sheet. In large bowl, break up cookie dough. Stir or knead in flour until well combined. Form dough into 9 balls. Flatten each ball into 2-inch round; place 1 frozen dulce de leche dollop on center of each round. Shape dough around dulce de leche, sealing to cover completely. In small bowl, mix sugar and apple pie spice. Roll each ball in sugar mixture. Place 1 inch apart on cookie sheet.

Bake 18 to 20 minutes or until edges are golden brown. Cool 3 minutes; remove from cookie sheet to cooling rack.

Ice Cream

“Chubby Hubby ice cream – I can't say no anymore.” - Sidney Biddle Barrows, the erstwhile Mayflower Madam, on the subject of her sole remaining vice.

Found in Loose Cannons: Devastating Dish from the World's Wildest Women, complied by Autumn Stephens, page 21.

Since Monday is Labor Day, a time when many people are fortunate enough to have off, I figured I'd post something to get everyone into a festive mood. For me, that screams of ice cream, especially since I remember way too many summer holidays making homemade ice cream. Today's offerings include Honey Pistachio Ice Cream (something I'm sure my dad would have loved, given his love of pistachios and homemade ice cream) and Creamy No Churn Raspberry Crumble Ice Cream. Enjoy!

WATERMELON SORBET

This came from the infamous long-since-forgotten emailing list. Makes 8 servings.

The recipe began, “This fresh sorbet is the perfect dessert for a tropical meal.”

Ingredients

1/2 cup plus 4 cups seeded and pureed watermelon

1/2 cup sugar

2 tablespoons lime juice

1 teaspoon lime zest

Directions

In a small saucepan, bring 1/2 cup watermelon puree and sugar to simmer and remove it from heat. Add lime juice and zest and allow mixture to cool for 20 minutes. Add the 4 cups fresh watermelon puree to melon-lime mixture, then freeze in an ice cream maker according to manufacturer’s instructions.

KEY LIME PIE POPS

This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.

"Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.

“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”

To view this online, click here.

Ingredients

6 graham crackers

1/4 cup (1/2 stick) unsalted butter, melted

4 ounces (1/2 package) cream cheese, at room temperature

1/2 cup sweetened condensed milk

1 teaspoon finely grated lime zest

1/4 cup freshly squeezed lime juice

1 cup heavy cream, very cold

Twelve 3-ounce paper cups

12 wooden craft sticks

Preparation

In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.

In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.

Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.

Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.

When ready to serve, peel the cups away from the pops.

RED, WHITE & BLUE POPSICLES

This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “Who doesn't love a popsicle? Especially when it's homemade with real fruit! They're easy to eat, a fun dessert and can be color customized to suit the summer celebration. Technique tip: Use silicone molds that will release the popsicles easy.

“Swap option: Swap out raspberries for strawberries or use frozen fruit.”

Prep Time: 15 minutes; Cook Time 3 hours; Yield: 6 popsicles

To view this online, go to https://www.today.com/recipes/red-white-blue-popsicles-recipe-t154820.

Ingredients

Red Layer

1 1/2 cups fresh strawberries

1 teaspoon cane sugar

White Layer

1 cup coconut milk

1 teaspoon vanilla extract

1 teaspoon cane sugar

Blue Layer

1 1/2 cups fresh blueberries

1 teaspoon cane sugar

Preparation

Place the empty popsicle molds in the freezer.

For the red layer:

Puree the strawberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

For the white layer:

Whisk together the coconut milk, sugar and vanilla and transfer to a container that is easy to pour out of and reserve.

For the blue layer:

Puree the blueberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

To assemble:

Remove the popsicle molds from the freezer and evenly pour the strawberry puree first into the molds. Place the molds in the freezer and allow freezing for one hour or until firm.

Once the strawberry layer has set up, remove the molds from the freezer and evenly pour in the coconut mixture and return the molds to the freezer and allow freezing for 1 hour or until firm.

Finally remove the popsicle molds from the freezer a final time and evenly pour in the final blueberry layer, then insert the popsicle handles and return to the freezer for an additional hour or until the final layer has set. Keep the popsicles in the freezer to fully freeze until ready to serve.

HONEY PISTACHIO ICE CREAM

This comes from Anita Schecter, who writes for The Spruce Eats.

For this recipe, Anita wrote, “As much as I love all desserts, nothing quite makes me swoon as much as the combination of sweet and salty. It's why chocolate covered salty pretzels and I are old friends and caramel sauce only interests me if it's got a good hit of sea salt. Candied or chocolate covered nuts are good but way more awesome if the nuts are salted.

“And so, as fond as I am of pistachios, pistachio ice cream and, basically all things pistachio, store bought pistachio ice cream is usually too sweet and one note for me. I'm missing the balance of the salt.

“Fortunately, I can easily remedy this situation by making my own and by using roasted and salted pistachios. You can make this with sugar only and omit the honey, if you like, but honey vanilla is another favorite flavor of mine so I decided to combine the two.

“When it comes to homemade ice cream, you can use a cooked custard base, which contains eggs. Or you can go for a straight dairy only option which doesn't require cooking. Because I wanted little bits and pieces of pistachios in my finished ice cream, I went with a no-cook method. If I wanted to strain them out, I would have cooked them with the base mix.

“I should also note that the color of pistachios, while definitely green, is nowhere near the deep green shade you find in store bought pistachio or even mint ice cream. You can certainly add some green food color to your ice cream if you really want that bright green shade. But I prefer to keep it all natural so my ice cream is still mostly beige but with green flecks from the bits of pistachios.

“This recipe is easy and simple and results in the perfect hit of sweet, salty and creamy. A perfect treat for a hot summer day. Enjoy!”

Prep Time: 12 minutes; Cook Time: 40 minutes; Freeze: 240 minutes; Total Time: 292 minutes; Yield: 8 (1/2 Cup) Servings

To view this online, click here.

Ingredients

1 Cup whole milk

2 Cups heavy cream

1/2 Cup honey

1/4 Cup sugar

1 Tablespoon vanilla (vanilla paste is best, if you have it)

1/4 Teaspoon Salt

1 Cup shelled roasted and salted pistachios

Preparation

In a large bowl, whisk together the milk, heavy cream, honey, sugar, vanilla and salt. Add the pistachios to a food processor and pulse a few times until the nuts are very broken down but not powder or paste. Add to the bowl.

Pour the mixture into your ice cream maker and follow manufacturer's instructions for use. Churn for 40 minutes and freeze for at least 4 hours before serving.

DARK CHOCOLATE SORBET

This is from the infamous long-since-forgotten emailing list. Makes 4 servings.

This begins, “Deep, dark chocolate is the perfect finish to any meal. Here, the sumptuousness of a chocolate treat is tempered by the refreshing texture of a light sorbet.”

3/4 cup granulated sugar

1 cup whole milk

1/4 cup cocoa powder

5 oz finely chopped dark chocolate

In a small saucepan, bring the milk, sugar, and cocoa to a gentle simmer. Whisking the mixture occasionally, allow it to simmer, uncovered, for about 10 minutes. Set aside the chocolate milk.

Melt the dark chocolate in a double boiler and then whisk in the chocolate milk.

Chill the chocolate mixture for at least 1 hour, and then freeze it in an ice cream maker according to the manufacturer’s instructions.

CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM

This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”

To view this online, click here.

Ingredients

Brown Sugar Crisp

1/3 cup all purpose flour

1/3 cup rolled oats

1/4 cup brown sugar

1/2 tsp cinnamon

3 tbsp butter, cold

No Churn Ice Cream

1 14 oz can sweetened condensed milk

1/2 tbsp vanilla extract

1 tbsp lemon juice

1/4 tsp salt

4 oz cream cheese, softened

2 1/2 cups heavy whipping cream

Raspberry Jam, about 2/3 cup

Directions

For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.

In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.

For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.

In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.

Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.

Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.

Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.

Cover with plastic wrap and set in the freezer for 5-6 hours before serving.

Ice Cream - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's yummy double post deals with that iconic summer treat, ice cream.

I scream, you scream, we all scream for ice cream!

Remember that old rhyme? Even if you don't, chances are you love ice cream. It seems most of us do.

When I was a kid in New York (state, not city) and Connecticut, my sister, brother, and I were all excited whenever my dad would bring out the ice cream maker. While the big ice cream-making day was the 4th of July, Dad would make sure to make ice cream throughout the summer. Of course, he also included us kids, as the old fashioned hand cranked (non-electric) ice cream makers required having someone hand crank the thing for maybe half-an-hour. The rule was that if we wanted homemade ice cream, each one of us had to put in a few minutes (at least) at cranking the darn thing. But it was well worth it! (Here's a good article on using a hand crank ice cream maker.)

Of course, these days, you can buy either electric or non-electric (hand crank) ice cream makers. (The one I use looks similar to this one, though I'm not advocating buying it at any one particular store.)

Good Housekeeping has an article giving its best ice cream makers. Some of them look pretty fancy, but a simple one works well, in my estimation. The Spruce Eats also has their list of best ice cream makers for 2018. Check it out.

Okay, enough already. Here are six yummy ice cream recipes to get you started, including Creamy No Churn Raspberry Crumble Ice Cream and Spiced Blueberry Ice Dream. Enjoy!

KEY LIME PIE POPS

This was on the TODAY website, and starts off, “Turn your favorite summer pie into an easy creamy lime and graham cracker frozen treat.

"Technique tip: You don't need fancy ice pop molds to make these pops. Try using basic tools you already have in your kitchen, such as small paper cups, a loaf pan, large ice cube trays or even empty yogurt containers.

“Swap option: To give these pops a chocolaty twist, swap 16 chocolate wafer cookies for the graham crackers.”

To view this online, click here.

Ingredients

6 graham crackers

1/4 cup (1/2 stick) unsalted butter, melted

4 ounces (1/2 package) cream cheese, at room temperature

1/2 cup sweetened condensed milk

1 teaspoon finely grated lime zest

1/4 cup freshly squeezed lime juice

1 cup heavy cream, very cold

Twelve 3-ounce paper cups

12 wooden craft sticks

Preparation

In the bowl of a food processor, pulse the graham crackers to form fine crumbs. Add the butter and pulse to combine.

In the bowl of an electric mixer, using the whisk attachment, beat the cream cheese on low speed until smooth. With the mixer running, gradually add the sweetened condensed milk, then the lime zest and juice.

Add the cream, then increase the speed until mixture is thick and soft peaks form, 3 to 4 minutes. Divide among the cups (about 5 tablespoons per cup). Top with the graham mixture and lightly press down to flatten.

Transfer the cups to a small, rimmed baking sheet and push a craft stick halfway down into each cup. Freeze until firm, at least 6 hours.

When ready to serve, peel the cups away from the pops.

RED, WHITE & BLUE POPSICLES

This is from Matt Abdoo and was posted on the TODAY Show’s site. Matt wrote, “Who doesn't love a popsicle? Especially when it's homemade with real fruit! They're easy to eat, a fun dessert and can be color customized to suit the summer celebration. Technique tip: Use silicone molds that will release the popsicles easy.

“Swap option: Swap out raspberries for strawberries or use frozen fruit.”

Prep Time: 15 minutes; Cook Time 3 hours; Yield: 6 popsicles

To view this online, go to https://www.today.com/recipes/red-white-blue-popsicles-recipe-t154820.

Ingredients

Red Layer

1 1/2 cups fresh strawberries

1 teaspoon cane sugar

White Layer

1 cup coconut milk

1 teaspoon vanilla extract

1 teaspoon cane sugar

Blue Layer

1 1/2 cups fresh blueberries

1 teaspoon cane sugar

Preparation

Place the empty popsicle molds in the freezer.

For the red layer:

Puree the strawberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

For the white layer:

Whisk together the coconut milk, sugar and vanilla and transfer to a container that is easy to pour out of and reserve.

For the blue layer:

Puree the blueberries with the sugar in a blender until smooth. Transfer to a container that is easy to pour out of and reserve.

To assemble:

Remove the popsicle molds from the freezer and evenly pour the strawberry puree first into the molds. Place the molds in the freezer and allow freezing for one hour or until firm.

Once the strawberry layer has set up, remove the molds from the freezer and evenly pour in the coconut mixture and return the molds to the freezer and allow freezing for 1 hour or until firm.

Finally remove the popsicle molds from the freezer a final time and evenly pour in the final blueberry layer, then insert the popsicle handles and return to the freezer for an additional hour or until the final layer has set. Keep the popsicles in the freezer to fully freeze until ready to serve.

DARK CHOCOLATE SORBET

This is from the infamous long-since-forgotten emailing list. Makes 4 servings.

This begins, “Deep, dark chocolate is the perfect finish to any meal. Here, the sumptuousness of a chocolate treat is tempered by the refreshing texture of a light sorbet.”

3/4 cup granulated sugar

1 cup whole milk

1/4 cup cocoa powder

5 oz finely chopped dark chocolate

In a small saucepan, bring the milk, sugar, and cocoa to a gentle simmer. Whisking the mixture occasionally, allow it to simmer, uncovered, for about 10 minutes. Set aside the chocolate milk.

Melt the dark chocolate in a double boiler and then whisk in the chocolate milk.

Chill the chocolate mixture for at least 1 hour, and then freeze it in an ice cream maker according to the manufacturer’s instructions.

SPICED BLUEBERRY ICE DREAM

This comes from the June 2015 issue of Better Nutrition, page 56. It’s a magazine that I picked up at a local health food store, a really cool place in the Tampa Bay area, called Rollin’ Oats. This recipes starts off, “This antioxidant-packed alternative to ice cream can be made dairy-free with soy or coconut yogurt, the latter of which is Paleo-friendly.” Serves 4.

1 pint fresh blueberries

1 Tbs. finely minced fresh ginger

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 cup rice syrup or coconut nectar, or to taste

1/4 cup fresh-squeezed orange juice

2 tsp. vanilla extract

1/4 tsp. liquid vanilla stevia, optional

1 1/2 (12 oz.) plain Greek yogurt

Combine all ingredients in food processor in the order listed, and process until blueberries are broken down but mixture isn’t completely smooth, about 10 – 20 seconds, scraping down sides once or twice. Follow directions on any ice cream maker to freeze. Enjoy immediately.

Note: The recipe adds, “If you don’t have an ice cream maker, transfer contents to a 9 x 19-inch, freeze-safe container, and freeze. Remove the container every 30 minutes, whisk contents well, and return to the freezer. Do this for 90 minutes – three mixing sessions. Then freeze to firm consistency, about 2 hours. If ice cream overfreezes, thaw for 10 minutes on the counter and process until smooth in the food processor. You can also enjoy this treat as is, with no freezing.”

Per serving: 120 cal; 8 g protein; 1 g total fat (0 g sat. fat); 18 g carb; 5 mg cholesterol; 35 mg sod; 2 g fiber; 13 g sugars

HOMEMADE ROCKY ROAD ICE CREAM

This comes from the almost-infamous long-since-forgotten-email-list. While I don’t remember who sent this to the list, but whoever sent it in wrote, “I love this ice cream, very creamy and I'd say it tastes better than store bought. Hope you like it as much as we do!!” Time: 45 min; 5 min prep; serves 10 - 12

2 cups 2% low-fat milk

2 cups heavy whipping cream

1 cup sugar

1/2 teaspoon salt

1 teaspoon vanilla extract

1 1/2 cups miniature marshmallows (or if you REALLY like them you can use half a bag like I do!)

2/3 cup sliced almonds

1/2 cup unsweetened cocoa

Mix all ingredients together in cylinder of ice cream maker; freeze according to manufacturers directions.

Allow to set in freezer for 2-4 hours.

Enjoy!

CREAMY NO CHURN RASPBERRY CRUMBLE ICE CREAM

This comes from the wonderful people at Feedfeed, and begins, “Sunshine in Vancouver got me like... let’s make homemade ice cream!!”

To view this online, click here.

Ingredients

Brown Sugar Crisp

1/3 cup all purpose flour

1/3 cup rolled oats

1/4 cup brown sugar

1/2 tsp cinnamon

3 tbsp butter, cold

No Churn Ice Cream

1 14 oz can sweetened condensed milk

1/2 tbsp vanilla extract

1 tbsp lemon juice

1/4 tsp salt

4 oz cream cheese, softened

2 1/2 cups heavy whipping cream

Raspberry Jam, about 2/3 cup

Directions

For the Brown Sugar Crisp: Preheat oven to 350˚F degrees and line a small baking sheet with parchment paper.

In a medium bowl, whisk together flour, oats, brown sugar and cinnamon. Add cold butter and work the butter into the dry ingredients with a pasty cutter until the butter is incorporated and you are left with a crumbly mixture. Spread onto prepared baking sheet and place in the oven to bake for about 10-15 minutes or until golden. Remove from oven and and allow to cool completely. Set aside until ready to use assemble ice cream.

For the No Churn Ice Cream: In a small bowl, whisk together condensed milk, vanilla and salt. Set aside.

In a large bowl, beat the cream cheese with an electric mixer fitted with the whip attachment on high until smooth and creamy and there are no lumps. Turn the mixer to low and slowly add the whipping cream in a steady stream. Once all the cream in incorporated, turn the mixer to high and whip until stiff peaks form; about 3-4 minutes.

Add half of the whipped cream cheese mixture to the condensed milk mixture and whisk to combine. Add the condensed milk mixture to your bowl of whipped cream and use a spatula to fold the whipped cream into the condensed milk until smooth and no streaks of whipped cream remain.

Pour 1/2 of the mixture into a 9 or 10 inch cake pan (alternatively you could use a loaf pan). Set the pan and the remaining ice cream mixture in your freezer for 15 minutes to set slightly. Once set remove and begin assembling your ice cream.

Dollop about 1/3 of a cup of your raspberry jam over the ice cream in the pan. Use a spoon to spread it evenly over the top. Sprinkle with 1/2 of your crumble mixture. Dollop the rest of your ice cream mixture on top and use a spoon to smooth. Dollop the remaining jam across the top of the ice cream and use a knife or the back of your spoon to create the pretty swirls. Sprinkle with remaining crisp mixture.

Cover with plastic wrap and set in the freezer for 5-6 hours before serving.