What’s yummy, easy, and just screams summer? After all, it is July 4th, and that just signifies everything mid-summer. Here’s some of our favorite recipes that your friends and family are gonna flip over. Oh, and we promise you’ll never have leftovers!
Cookies & Ice Cream Pie
1 can sweetened condensed milk
1/2 cup whole milk
3 egg yolks
4 1/2 ounces vanilla cookies (we used vanilla wafers)
4 1/2 ounces milk chocolate, chopped
2 tablespoons butter, melted
1 1/2 cups heavy cream
1 cup dolce de leche (easily purchased at your grocery)
- In a pot, add the condensed milk and whole milk, then gently blend in the 3 egg yolks into the mixture. Cook over low heat, stirring constantly, until the cream thickens. Set aside to cool.
- In a food processor, pulse the vanilla cookies and chocolate until the mixture has a crumbly texture. Add the butter and pulse for 1 more minute, or until incorporated. Set aside.
- Beat heavy cream until it forms soft peaks. Gently fold into the cooled milk mixture.
- In a cake pan lined with plastic wrap, pour half of the cookie crumbs and press down to flatten.
- Pour in half of the cream mixture, and place in freezer for 30 minutes or until firm.
- Remove from the freezer and drizzle with the dolce de leche and the rest of the cream mixture.
- Finish with a layer of cookie crumbs and return to the freezer for at least 3 hours, or until firm. Remove from pan, and serve in slices.
No Bake Blueberry Cheesecake
3 ounces crushed cookie biscuits (Shortbread)
3 tablespoons butter, melted
1 cup frozen blueberries
3 tablespoons sugar
2 teaspoons lemon juice
2/3 teaspoon powdered gelatin
8 ounces cream cheese, softened at room temperature
1/2 cup plain yogurt
1/2 cup heavy cream, divided
3 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon powdered gelatin
10 fresh blueberries (optional)
Edible flowers (optional for decoration)
- Place biscuits in a food processor and combine with butter. Press the mixture into pan lined with aluminum foil. Combine frozen blueberries, 3 tablespoons sugar and 2 teaspoons lemon juice in a bowl. Microwave for 2 minutes. Add 2/3 teaspoon powdered gelatin and mix well. Set aside.
- In a bowl, combine the softened cream cheese, yogurt, half the amount of heavy cream, 3 tablespoons sugar and 2 tablespoons lemon juice. Mix well until smooth.
- Heat the rest of the cream in the microwave until just before boiling. Add 2/3 teaspoon powdered gelatin to combine. Add this to the cream cheese mixture and mix until smooth.
- Divide the mixture evenly into three separate bowls. Add all the berries and half the blueberry mixture liquid into one bowl. Pour in the rest of the liquid into the second bowl. Leave the last bowl as is.
- Pour in the blueberry cheesecake mixtures into the crust starting with the darkest one, finishing with the plain cheesecake mixture. Refrigerate for 2 to 3 hours. Decorate with blueberries and edible flowers if desired.
3 peaches, pitted and halved
1/4 cup frozen raspberries
2 tablespoons honey
- Preheat oven to 375 degrees.
- Place peaches cut side up on a baking tray lined with parchment paper.
- Pop a couple of frozen raspberries in the center of the peach (where the pit was) and drizzle with honey.
- Bake for 5 to 7 minutes or until peaches are soft, still holding their shape, and the juices are flowing.
Serve immediately. Add ice cream or whip cream if you like.
Yogurt Pudding with Blackberry Syrup
1 1/3 tablespoon flavorless powdered gelatin
1 can condensed milk
3 cups plain yogurt
2 cups blackberries
3 tablespoons sugar
1 tablespoon lemon juice
1/2 cup water
- Prepare gelatin according to package instructions.
- In a blender, blend the condensed milk, yogurt and gelatin. Pour into a greased bowl and transfer to the refrigerator for 4 hours.
- In a saucepan, combine the blackberries, sugar, lemon juice and water. Cook over low heat until they form a syrup. Let it cool.
- Turn the pudding out onto a plate and serve the sauce over the top.
*Recipes reprinted from: www.tastemade.com