Lemon Cream Pie Ice Cream: Creamy lemon ice cream with bits of graham cracker crust and toasty meringue throughout is sure to please all lemon and lemon pie lovers!
Hey there! Just popping in briefly to tell you about this Lemon Cream Pie Ice Cream before moving on to some less pleasant tasks, such as cleaning the bathroom… :~P
I’ve decided that someday I’m going to come out with a cookbook entitled: 101 No-Churn Ice Cream Recipes. (Like my super original title?) And it will be filled with all sorts of fun -and easy, must have easy – no-churn ice cream combinations.
In all seriousness though, I don’t know what it is about this ice cream that get’s me so excited, but it does. The base recipe is like a blank canvas and your imagination the tools to create the most beautiful and palatable work of art. This particular ice cream recipe makes my seventh on SD – all of which have used this simple base (excluding this frozen custard recipe).
The lemony combination got rave reviews from my taste testers and my mom marked it as one those desserts that would be hard to stay out of. So lemon lovers, this recipe’s for you!
When mom asked me how I came up with this particular combination, I really couldn’t give her an answer. I remember putting together the different elements in my mind, but how I arrived at the decision for a lemon cream pie flavor is a complete blank in my memory! So many thoughts run through my head on a daily basis that it’s a little hard to remember where one particular thought began or came from, LOL. Regardless though of how I came up with this – who knows, maybe I saw something similar somewhere once – it’s here and I’m super thrilled to share it with you now.
It does involve a few more steps than usual, but none of them complicated. And if you desire to make things even easier and less time consuming, I’m sure a store-bought graham cracker crust would work fine (as opposed to making your own) and also, don’t feel like you have to toast the meringue – this is more of a fun step than a necessary one and you’ll be perfectly fine skipping it.
This recipe begins begins with a creamy lemon base and is filled with little chunks or graham cracker crust and bits toasty Swiss meringue throughout – so good and very refreshing; perfect for Spring!
I hope you enjoy this recipe as much as my family did and as much as I enjoyed making it!
1 C. graham cracker crumbs (about 9 whole graham crackers, if you’re grinding your own)
4 tbsp. butter, melted
1 tbsp. granulated sugar
2 large egg whites
½ C. granulated sugar
2 C. (1 pint) heavy whipping cream
1 (14 oz) can sweetened condensed milk
6 tbsp. fresh lemon juice
1 tsp. vanilla extract
2 tsp. freshly grated lemon zest
Preheat oven to 325° F.
Line an 8x8 baking dish with foil and spray lightly with cooking spray; set aside.
Add graham cracker crumbs and sugar to the bowl of a food processor and pulse briefly to combine.
Turn on processor and slowly pour in melted butter (through special opening for pouring) and mix until thoroughly combined. You may have to stop and scrape the sides of the bowl a couple of times to ensure the butter get’s mixed in properly.
Press mixture across the bottom of the pan (it doesn’t have to be perfectly even).
Bake for 12 minutes, or until firm and a bit crisp (you want the crust to be a bit crispier than usual).
Remove crust from oven and place the dish on a wire rack to cool.
While crust is cooling, make meringue.
For the meringue:
In the bowl of a stand mixer fitted with the whisk attachment, briefly whisk together the egg whites and sugar to combine.
Place the bowl over a small pan of simmering water, making sure the bowl does not directly touch the water, and whisk constantly until the mixture reaches 160° F. or until sugar is completely dissolved and mixture is warm to the touch, about 3-5 minutes.
Transfer bowl back to mixer and whisk on high until stiff peaks form and mixture is thick and glossy, about 5 minutes.
Transfer meringue to a cookie sheet and spread into a rough circle that is about 9-10” round.
Using a kitchen torch, torch the top of the meringue to desired toastiness, making sure to avoid touching the pan with the flame as little as possible. (See note below!)
Wash the bowl and whisk attachment.
For the ice cream:
Break crust into small chunks/crumbles and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy whipping cream until it reaches stiff peaks.
In a large bowl using a rubber spatula, stir together sweetened condensed milk, lemon juice, and vanilla.
Carefully fold in whipped cream, lemon zest, and crust crumbles.
Pour into a freezer safe container (I use a 9x4 ½:” loaf pan).
Dollop meringue on top and swirl with a knife to incorporate.
Cover tightly with foil and freeze 4-8 hours, or until firm.
If you do not have a kitchen torch, you might could place the pan under the broiler briefly to brown. If you do this please keep a VERY close eye on it - I wouldn't leave it in longer than 30 seconds.
You could also skip this step - it will be just as tasty, I assure you! It's seriously not necessary.
Skillet Brownie with Chocolate Espresso Whipped Cream:This chocolatey skillet brownie is super easy to make and even easier to eat! Fudgy and filled with all the chocolate, then topped with a decadent dark chocolate espresso whipped cream, this is a dessert perfect to make and share with your loved ones! ♥♥♥
Happy Friday and happy start of the weekend! Today, I’m going to get right down to business; brownie business, that is.
Valentine’s Day is 4 days away, tomorrow is 24 hours away (actually, it’s technically 7…), and be it for VD or tomorrow or next week, you need this skillet brownie and the whipped cream that accompanies it in your life. It’s chocolatey, espresso-y, chewy (< in a good way!), easy, fudgy, and there is absolutely no reason for you not to make it. No reason whatsoever – unless you happen to not like brownies, which in that case you may kindly leave the premises. Just kidding, I have plenty of non brownie desserts – but seriously though?
Brownies are my go-to for comfort food. And I will even admit that the most comforting part about them is the process of mixing up the batter then licking the bowl, spatula, and anything with brownie batter remnants. If you’re laughing, I have nothing to say in my defense; I am completely guilty.
Another comfort food for me is skillet desserts, primarily cookies or brownies. There’s the anticipation of eating them warm, along with the way they just beckon for ice cream and chocolate sauce to be piled on top. Or whipped cream; like this chocolate espresso whipped cream.
I suppose you could say I’m in a mini espresso kick, but really I will take any chance to add espresso powder (or coffee granules if EP is not on hand) to a dessert. It can add so much to a recipe. However, not everyone may be a fan. So if you’re that person, I have good news: feel free to leave out the espresso in the whipped cream. It will taste decadent enough on it’s own, I assure you.
Something else I ♥ about brownies – pardon all the love speak but it is the time for this, right? – is that they are super easy and quick to whip up, making them the perfect antidote to any sudden dessert cravings. This recipe only requires 8 ingredients, all of which you most likely have on hand. These ingredients are:
If you do not have any of these ingredients on hand, this is where I draw the line and must inform you that we can’t be friends. (I will only make an exception on the grounds that maybe you haven’t been to the grocery store this week.) But I trust that since you are on this site, chances are pretty good that you have these essentials for life sitting around somewhere, amiright?
Something else you will need that you may or may not have is a cast iron or ovenproof skillet. If you do not have one, don’t fret, as you can make the brownie in a 10”round cake pan instead. I’ve done this with a skillet cookie and it turned out perfectly fine.
Here’s hoping your weekend is filled with all sorts of fun and leisure, and your Valentine’s Day with skillet brownies, peanut butter cheesecakes, and other things sweet and chocolatey!!
Triple Chocolate Peanut Butter Cheesecakes:These cheesecakes are about as good as they come in so small a size. Consisting of four(!) different layers – double chocolate crust, a layer of ganache, peanut butter cheesecake, and topped with an espresso-infused ganache – this is a treat you won’t want to miss!
Hey, February, why do you always take so long to get here? Nothing against you personally January, but you’re kind of a long month.
The rest of the year can fly by just like that, but it seems like time makes up for its yearly absence in January. Am I the only one who feels this way? Am I the only one who by the third week just wants to get to February already?
OK, now let’s talk about Valentine’s Day. I must confess to this not being one of my favorite holidays and I’m not sure why, it just doesn’t thrill me a whole lot. I mean, even the candy options aren’t good, IMO. Wait, please tell me you measure your holidays by candy too?
Since Valentine’s Day is coming whether I like it or not, I figured I should probably get with the program and offer some treats appropriate for the occasion.
That said, I am super excited to share this recipe with you! These cheesecakes are a peanut butter and chocolate lover’s paradise. There’s a lot of palatable goodness packed into such a small size: first, you have the crust which consists of not only chocolate graham crackers, but also chopped chocolate as well! Then there’s the ganache layer – I’m totally drooling right now – followed by the most lovely accompaniment of peanut butter cheesecake and then finished with an espresso-infused ganache topping.
Do I have your attention?
Another thing to love about these Triple Chocolate Peanut Butter Cheesecakes is not only the obvious (hello? peanut butter + chocolate x 3??), but they are perfect for VD (gimme one of these and I’ll love you for life) as well as any other time of year. They are also great for gatherings (I hear the Super Bowl is coming up), etc.
Don’t you just love multi-purpose desserts?
If you take a quick glance at the recipe, it may seem a bit daunting. But really the hardest part about this recipe is in the waiting. Trust me, you can make these – I have faith! And when it comes to the waiting? Well, all I can say is hang in there. Perhaps dip some graham crackers into leftover ganache?
Whatever it takes.
Peanut butter desserts can often lend themselves to being very rich, which usually means smaller portions (not so bad, I suppose). However, while these are indeed rich, they are just the right size making for a pleasurable indulgence but without being overboard.
2 tsp. espresso powder or coffee granules, optional
Spray a 12 cup muffin tin lightly with baking spray (or line with paper liners) and set aside.
In the bowl of a food processor, blend together chocolate graham crackers, chopped chocolate, and brown sugar until ground into fine crumbs.
Pour melted butter in a steady stream and continue to process until the crumbs begin to stick together. You may need to scrape the bowl a couple of times to ensure that the butter gets thoroughly combined.
Place about 2 tbsp. of crust into each muffin cup. Using your fingers, press and spread crusts evenly over the bottom of each cup.
Place in freezer while preparing ganache layer.
Place cream in a medium-sized saucepan set over medium heat and bring to a simmer.
Remove pan from heat and whisk in chopped chocolate until mixture is completely smooth.
Remove crusts from freezer and pour about 1 tbsp. of ganache over each crust and spread. You will probably have some ganache leftover - I will leave what becomes of it to your discretion (eating it with a spoon or dipping in graham crackers is totally allowed in my book). ;)
Return to freezer to chill while making cheesecake layer, at least 15 minutes.
Preheat oven to 325° F.
In a medium/large sized mixing bowl, using a handheld mixer (or you can use a stand mixer, but I think the handheld might be better in this case), beat together cream cheese, peanut butter, and granulated sugar until thoroughly combined and fluffy.
Mix in sour cream and then the eggs, one at a time.
Beat in vanilla and mix until smooth.
Remove crusts from freezer and divide cheesecake batter evenly between the crusts.
Bake cheesecakes for 25 minutes, or until slightly firm to the touch and tops appear dry.
Transfer to a cooling rack and let cool for about 45 minutes then transfer to fridge.
Allow to chill in fridge for at least 2 hours, but preferably 3-4+ hours.
Place chocolate chips and espresso powder/coffee granules in a small bowl.
Heat cream in a small microwave safe dish/bowl/cup for about 30 seconds.
Pour over chocolate chips and let sit for about 5 minutes, then whisk until smooth.
Run a small knife (a grapefruit knife works well, if you have one) around the edges of each cheesecake and transfer to a serving plate or platter.
Top each cheesecake with ganache and gently spread, leaving some room on the sides. I would say use probably no more than 1 tbsp. of ganache on each cheesecake. You may end up with a little extra ganache - I won’t judge if you use the rest of it on your own personal cheesecake…
Place cheesecakes in fridge for about 30 minutes to allow ganache to set (alternately, you can freeze for 15 minutes for speedier ganache setting). Keep in fridge until ready to serve.
You probably noticed in the photos the powdered sugar dusting the cheesecakes? I’m sorry to say I did that purely for photography purposes (shame on me, I know) and wouldn’t recommend actually doing it, as it will seep into the ganache topping. If you do, please dust right before (and I mean right before) serving. :)
Monster Cookie Brownie Bars:Gooey brownies sandwiched between two layers of monster cookie make for a delicious and comforting dessert/snack. Easy and quick to make, you’ll have these bars in your mouth with little effort involved – total. win.
Hi! I’m back.
I must confess that when taking a break from the blog over the holidays (and a little beyond), I didn’t expect to be gone this long! But life gets busy sometimes, you know?
Actually, what happened was the holidays (= busy), preparing for vacation, vacation, and then after that it’s a bit hard to get back in the swing of things.
So here I am near the end of January (which also means the end of most resolutions, right? Or is that Febraury?) with some photos from our time in the Rocky Mountains and… these Monster Cookie Brownie Bars for you to try (like I said, resolutions end in January, right??).
My family stayed in a cabin situated on top of a quiet hill near the Winter Park area of Colorado which featured the most gorgeous views. All in all we had a pretty great time, although nothing compared to the time my niece’s had – it was so fun to watch them experience some firsts in winter activities. :)
OK, so about these bars. These monster cookies have been a family favorite and one of my personal favorites period (thanks, Sally!). So why not combine them with another one of my favorite desserts?
These bars are easy to make and I don’t think I need to say much about the yum factor. I mean, monster cookies + gooey brownies just kind of speaks for itself.
This recipe is easy to put together as the cookies are a one bowl affair and you can use a box mix for the brownies. I don’t usually go in for boxed mixes, but we had one around the house that needed to be used and since the brownies were going to be sandwiched between peanut butter cookie goodness, I used it to make life easier. And really, in this case you couldn’t tell – #winwin. But feel free to make them from scratch too! Either way, they’re going to be soo good.
1 box brownie mix (I used Ghiradelli’s Double Chocolate Brownie mix) or your favorite recipe (see note below!)
Preheat oven to 350° F.
Line a 9x13” baking dish with parchment paper, and spray with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand-held mixer and large mixing bowl, cream the butter and sugars together on medium speed until combined, about 2-3 minutes.
Add peanut butter, eggs, and vanilla, mixing to combine and scraping down sides of bowl as needed.
With the mixer on low speed, mix in baking soda and flour, mixing until just combined.
With a rubber spatula, fold in quick oats, M&Ms, and chocolate chips.
Prepare brownie batter according to recipe directions.
Press half of cookie dough evenly in the bottom of the pan.
Pour brownie batter on top and then crumble remaining cookie dough evenly over brownie batter.
Bake for 47-55 minutes, or until a toothpick comes out with moist crumbs when inserted. Cover the bars with foil if you notice the cookie top getting brown early (you might check around 30-40 min).
Remove from oven and place on a cooling rack. Let cool almost completely before removing and serving.
Make sure the brownie recipe you use yields a 9x13" pan of brownies.