Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes

Pancakes are a weekend morning favorite! Wake your family up to the aroma of fresh lemon poppyseed pancakes following our easy recipe. Fluffy and light pancakes are topped with warm blueberry preserves or sauce.

Ingredients:

  • 2 C. all-purpose flour
  • 1/3 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Powder
  • 1 tsp. Clabber Girl Baking Soda
  • pinch salt
  • 2 C. buttermilk
  • 2 lg. eggs, lightly beaten
  • 2 Tbsp. melted butter
  • Zest of 4 lemons
  • 1/3 C. poppy seeds
  • Blueberry preserves or syrup, for serving

Directions

Preheat griddle on medium heat for about 10 mins.

In a medium sized bowl,combine flour, sugar, baking powder, baking soda and salt. In a separate bowl combine buttermilk, eggs and butter and whisk until smooth. Stir egg mixture into flour mixture, mix with a whisk until batter is smooth, add in lemon zest and poppy seeds and whisk to combine.

Pour 1/3 c. batter onto lightly greased hot griddle. Flip pancakes after bubbles appear in batter (about 3 mins.) or when the pancake is brown. Cook the other side for about 2 mins. Pancakes are done when brown on both sides.

Serve warm with blueberry preserves or syrup.

Cinnamon Nut Quick Bread

A loaf of this Cinnamon Nut Quick Bread is a delicious addition for breakfast! Enjoy a slice with your morning coffee, tea, milk or even for an afternoon snack.

The wonderful flavors of cinnamon and nuts swirled into a moist and delicious batter and baked to perfection-all with no yeast needed.

I love making different breads to enjoy for breakfasts or snacks. My whole family are fans too. One loaf generally doesn’t last too long in this house. You can’t go wrong with the amazing smell of this yummy Cinnamon Nut Quick Bread as its baking! The delightful aroma brings back all that childhood nostalgia of mom or grandma baking in their homes.

This Cinnamon Nut Quick Bread is simple to make. It comes together quickly in preparing. Unlike regular bread, this quick bread requires no yeast so there is no rising time needed.

Enjoy this Cinnamon Nut Quick Bread fresh and warm out of the oven, for your morning breakfast, or as a yummy afternoon snack. For additional flavors spread butter or cream cheese on top.

Cinnamon Nut Quick Bread Recipe

Ingredients

Cinnamon Swirl:

  • 1/4 C. butter, melted
  • 1/2 C. nuts (walnuts or pecans – I used walnut)
  • 1 Tbsp. cinnamon
  • 1/2 C. sugar

Batter:

  • 1/2 C. sugar
  • 2 1/2 C. all purpose flour
  • 1 tsp. salt
  • 1 1/4 tsp. Clabber Girl Baking Soda
  • 1/4 C. apple cider vinegar
  • 3/4 C. milk
  • 2 lg. eggs
  • 1/4 C. shortening, melted

Topping:

  • 1-2 Tbsp. butter, as desired
  • Equal parts cinnamon and sugar sprinkled over the top

Directions:

  1. Preheat oven to 350° F. and grease a 9×5-inch loaf pan, then set aside.
  2. Combine melted butter, nuts, cinnamon and 1/2 cup sugar in small mixing bowl. Mix well together and set aside.
  3. Add the other 1/2 cup or sugar, flour, salt and baking soda to a larger mixing bowl and whisk together until well blended.
  4. Using a measuring cup, add the apple cider vinegar to the milk.
  5. Using a stand mixer or a large mixing bowl, add the eggs and the vinegar/milk mixture and beat together. Gradually add the melted shortening and stir together.
  6. Add half of the dry ingredients and blend together well. Scrape the sides of the bowl so all bread batter is together in center. Then add in the second half, blending well and scraping the sides down a second time.
  7. Fold in the nut/cinnamon mixture to create a swirling effect, but not completely mixed within the batter.
  8. Pour the batter into loaf pan and bake at 350° F. for 45 to 55 minutes, until clean toothpick comes out.
  9. Immediately after removing the loaf from the oven, gently rub butter over the top of the loaf for a light melted butter topping. Then sprinkle a light layer of cinnamon/sugar to finish off the bread.
  10. Cool for 10 minutes, remove from loaf pan and continue cooling. Enjoy warm or cooled.

Homemade Hot Cross Buns

Homemade Hot Cross Buns

Hot cross buns are soft and fluffy with plump raisins, a mixture of spice flavors, and a sweet glaze on the top. Make these homemade hot cross buns for your Easter traditions.

Hot Cross Buns 5

A sweet bread with all my favorite flavors paired with juicy raisins all together in a little roll. It’s topped off with a sweet sugary glaze to finish off the flavors.

Traditional homemade Hot Cross Buns. Easy recipe using raisins and cinnamon, nutmeg, and ginger. Perfect for Easter

The most significant part of the hot cross buns is the cross itself baked into the roll. Perfect for Easter….but really delightful any time of the year!

I love making bread at home so I’m looking forward to making these more often! You really can’t beat homemade breads and buns! My favorite part is while they are still warm, splitting the bun in half and smearing butter on both pieces. It instantly melts and tastes so so good!

The hot cross bun is not too heavy so its great enjoyed as a side with dinner, or for breakfast! Or anytime really….I’m snacking with one right now as I write.

Homemade Hot Cross Buns

Ingredients for Homemade Hot Cross Buns

  • 3/4 C. milk, warmed
  • 1 pk dry active yeast, 2 1/4 tsp if using bulk
  • 1/4 C. sugar
  • 1 large egg, beaten
  • 1/4 tsp. nutmeg
  • 3/4 tsp. cinnamon
  • 1/4 tsp. ginger
  • 1/2 tsp. salt
  • 1/2 tsp. Clabber Girl Baking Powder
  • 7 Tbsp. unsalted butter, melted
  • 3 C. flour, divided within recipe (plus extra for work surfaces)
  • 1/2 C. raisins

Ingredients for the crosses

  • 1/4 C. water
  • 1/3 C. flour
  • 1/4 tsp. vanilla extract

Ingredients for the glaze

  • 1/4 C. sugar
  • 4 Tbsp. water

Directions for Homemade Hot Cross Buns

  1. In a medium mixing bowl or a stand mixer combine the warm water and the yeast. Mix until dissolved. Let sit for 10 minutes.
  2. Add the sugar and egg to the bowl and mix until combined.
  3. Add the nutmeg, cinnamon, ginger, salt, melted butter, baking powder and 1 1/2 cups of the flour and mix on low speed with the dough hook.
  4. Add the remainder of the flour and the raisins and continue to mix. The dough will start to form a ball and pull away from the sides.
  5. Remove dough, form into a ball and place in bowl that has been lightly greased with oil. Cover the bowl with a towel or plate and sit to rise for 1 hour. The dough will double in size.
  6. After dough has risen, transfer dough to a lightly floured surface and press it down flat to take the air out. If dough is a little too dry, add a teaspoon of water and work it in.
  7. Divide the dough into 12 equal pieces. Roll each piece into small balls by rolling with your hand against a surface using a circular motion.
  8. Place the 12 dough balls onto a lightly greased baking tray or use parchment paper in a 3 x 4 formation. Leave some space between the buns so they can rise more to touch each other.
  9. Let rise for 15 minutes before adding the crosses.
  10. While the buns are rising, prepare the ingredients for the crosses.
  11. In a mixing bowl, add the water, flour, and vanilla, and whisk together. It will have a thicker wet consistency, holds it shape, but thin enough to pipe.
  12. Transfer the flour mixture into a piping bag or plastic bag with the tip cut off.
  13. After the buns have been rising for 15 minutes, carefully pipe the flour mixture across each buns in both directions to form a cross. The cross will bake into the buns.
  14. Bake at 425° F. for 20 to 25 minutes or until the tops are golden brown.
  15. While the buns are baking make the glaze by bringing the sugar and water to a boil in a pot. Simmer until a syrup is formed.
  16. Glaze the buns as soon as they come out of the oven and let sit to cool.
  17. Ready to serve. Best if served the same day or the next day.

Hot Cross Buns 2

Decorating Easter Sugar Cookies

Shaped Sugar Cookies

Ingredients:

  • 3 1/4 C. all-purpose flour
  • 1 1/2 tsp. Clabber Girl Baking Powder
  • 1 tsp. salt
  • 1 1/2 sticks butter, softened
  • 1 1/2 c. granulated sugar
  • 2 eggs
  • 1 1/2 Tbsp. vanilla extract

Directions:

  1. Preheat oven to 350° F. Grease a baking sheet or line with parchment paper, then set aside.
  2. Mix flour, baking powder and salt in a medium bowl, set aside.
  3. Cream butter and sugar together on high until light and fluffy, 3-5 minutes. Add eggs and vanilla extract. Scrape the bowl.
  4. Slowly add the flour mixture. Scrape the bowl and mix again until just combined. Cover bowl tightly with film wrap and refrigerate for 30 minutes.
  5. When dough is chilled, roll out to 1/4-inch thickness with a floured rolling pin. Cut out cookie with desired shape and place on baking sheet.
  6. Bake at 350° F. for 10 minutes or until edges are lightly browned. Cool completely before decorating.

Royal Icing

Ingredients:

  • 4 1/2 Tbsp. meringue powder, sifted
  • 6 C. powdered sugar, sifted
  • 1 1/2 tsp. vanilla or almond extract, optional
  • Water
  • Food coloring, if desired

Directions:

  1. Whisk meringue powder and powdered sugar together in a bowl. Stir in extract (if using).
  2. With a kitchen faucet turned on very low, slowly add water while stirring until icing reaches the desired consistency.

To test consistency:

  • Drizzle some icing with your spatula into the bowl of icing
  • The drizzles should “melt” back into the icing in 5-10 seconds
  • Less than 5 seconds – it’s too thin; add sifted powdered sugar 1 Tbsp. at a time until correct consistency
  • More than 10 seconds – it’s too thick; add water until correct consistency

Adding Color:

Lastly, stir in food coloring, if using. Divide the icing into bowls with 1 C. in each. Reserve 1 Tbsp. of icing for the black. For dark pigments, you may want to make the icing a day in advance for a brighter color. Stir day-old icing vigorously to re-incorporate.

Turquoise

  • 2 drops royal blue
  • 1 drop green

Dusty Rose

  • 1 drop red
  • 1/4 drop brown

Gold

  • 2 drops yellow
  • 1/2 drop red

Bright White

  • 4-8 drops bright white

Green

  • 4 drops green

Black

  • 4-8 drops black

Putting it all together

Decorating Easter Egg Cookies

  1. Use an offset spatula and spread Turquoise icing over cookie then let the icing fully dry.
  2. Use a #3 tip and pipe Gold icing in diagonal lines. Then pipe lines in the opposite direction to form X’s.
  3. Use a #3 tip and pipe Bright White dots onto the lines where they cross and let icing fully dry.
  4. Use a #2 tip and pipe Dusty Rose dots onto the middle of the diamond shape the lines form.

Decorating Easter Bunny Cookies

  1. Use a #3 tip and pipe Bright White icing onto bunny face area.
  2. Use a #2 tip and pipe Dusty Rose icing onto bunny ears and let icing fully dry.
  3. Use a #3 tip and pipe Bright White Icing to create bunny cheeks.
  4. Use a #2 tip and pipe Dusty Rose icing to create a bunny nose and let icing fully dry.
  5. Use a #3 tip and pipe Bright White dots on top of bunny cheeks, 2-3 dots per cheek.
  6. Use a #3 tip to pipe Black dots for the bunny eyes and let icing fully dry.

Decorating Tulip Cookies

  1. Use a #3 tip and pipe Gold to outline each of the petals and let icing fully dry.
  2. Use a #3 tip and fill each outlined petal Gold and let icing fully dry.
  3. Use a #3 tip and pipe Bright White dots onto the base of the left petal.
  4. Use a #2 tip and pipe Green onto the stem of the tulip.

Farmer’s Omelet

What better way to start your day than with a delicious omelet! We love omelets for breakfast! Any meal really!

Our family has different kinds of prepared egg often. From scrambled eggs, to eggs over medium, to omelets – everyone in my family has their favorites.

We have a chicken coop full of chickens and the kids love to go out and gather up the eggs.

Farmers-Omelet-Eggs

And there is just something about a bowl full of fresh eggs in all different shades of colors that I love!! Backyard chickens for the win!!

We really love omelets and different combinations of flavors that you can incorporate in them, but this recipe is probably my favorite combination.

Farmer's Omelet Final

My favorite and go-to combination is this recipe with ham, tomatoes, spinach, chives and cheese.

I especially like it during the gardening season when we can use fresh produce straight from our garden.

Farmer’s Omelet

Ingredients:

  • 2 eggs
  • 1/8 C. milk
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/4 C. diced ham
  • 1/4 C. chopped spinach leaves
  • 1/4 C. chopped grape tomatoes
  • 1/4 C. shredded cheese
  • pinch of green onions

Directions:

Using a greased pan add the ham, spinach, tomatoes and green onions and start to sauté on a low-medium heat.
In a small bowl combine the eggs, milk and Clabber Girl Baking Powder and whisk together until well blended.
Then add the egg mixture to the pan with the meat/vegetable mixture. Move pan around so egg mixture is evenly spread.

Cook until bottom side is slightly browned and eggs are not runny. The top of the eggs will get some bubbles.
Add shredded cheese on one side of the top of the circle.

Gently fold over one side once. Flip omelet and cook thoroughly.

Place cooked omelet on plate and top off with extra sprinkle of cheese and green onions.

The egg, spinach, ham, tomato, and green onions combination is my favorite for breakfast creating a delicious farmer’s omelet!

So go start yourself a pot of coffee and get cooking! Eating Farmer's Omelet

Corn Starch Dough Ornaments

Corn Starch Ornaments on Tree LR
Homemade ornaments are so easy to make with just two everyday ingredients you probably already have on-hand: baking soda and corn starch. Corn starch dough is fun to mold and can last indefinitely once it is completely dry. Compared to a flour-based dough recipe, corn starch dough:
  • Feels silky to the touch
  • Is easy to knead
  • Doesn’t contain gluten
  • Won’t dry out your hands
  • Dries into a bright white color
White Corn Starch Dough Ornaments

Corn Starch Dough Recipe

INGREDIENTS
1/2 C. Clabber Girl Corn Starch
1 C. Clabber Girl Baking Soda
3/4 C. water
Cookie Cutters
Decorations, as desired
String/ribbon
Straw
Corn Starch Ornaments on Tree LRDIRECTIONS
  1. Combine the corn starch, baking soda and water in a medium sauce pan. Turn on heat to medium. Stir ingredients until the mixture starts to thicken, about 2-3 minutes, then remove from heat. The mixture should look like mashed potatoes when it is the right consistency. Let the dough cool for several minutes until it is just warm to the touch.
  2. Preheat the oven to 175° F.
  3. Remove the dough onto a cutting board or non-stick surface dusted with corn starch. Immediately add soap and water to your saucepan for easier clean up. Knead the dough so that it forms a ball. Roll dough to be 1/4-inch thick. Add more corn starch if you feel the dough is too sticky. Avoid over-handling the dough, this may cause more cracks when the dough dries.
  4. Cut out shapes and decorate the ornaments as desired. Use a straw to create a hole large enough for your string or ribbon to fit through. After you’ve cut shapes, you may reform the dough and cut again, but the second batch of shapes may develop more flaking or cracks.
  5. Arrange the shapes on a parchment lined baking sheet.
  6. The key to getting perfect ornaments (ones without flakes or cracks) is to dry the ornaments very slowly. Bake them at a low heat,175° F., for 45-60 minutes. Turn the ornaments over half way. The ornaments are done when they are completely white and your nail can’t make a dent in the dough. Depending on how thick your ornaments are, this can take longer than an hour. At such a low heat, you won’t brown the ornaments unless they are over-baked for a very long time.
  7. Let the ornaments cool completely before decorating and adding string to hang them. This only takes a few minutes if you move the ornaments from the baking sheet to a cooling rack.

Corn Starch Ornament Decorating Tips

There are so many different ways to decorate corn starch ornaments! One of the easiest ways to transform plain white ornaments is to paint them with acrylics. This quick drying paint allows you to get a coat on all sides of the ornaments at once. For the ornaments below, we used stencils for the letters, glitter glue sticks and ribbon to decorate. It’s a good idea to seal your artwork with a clear aerosol such as modge podge.

Hand print ornaments commemorate a child’s growth. There are two different ways to do a print-a direct print or the reverse. The photo below shows a reversed hand print. To achieve this look, we took a print in the corn starch dough and baked it. We then used it as a mold for another piece of dough. The result is a 3D handprint that stands out from the background.

Old Fashioned Rice Pudding

Old Fashioned Rice Pudding

Rice pudding…such a creamy, healthy, and delicious dessert! Old fashioned comfort food at its best that is very easy to make and turns out so rich and tasty!
Rice Pudding 3
This recipe comes from a version of my grandma’s recipe and I love the creamy sweetness of it!
Rice Pudding 6
There are so many variations of making rice pudding between using different rices and adding different flavors (just cinnamon, different fruits, chocolate, or caramel to mention a few). I love the raisins that is used in the recipe from my grandma.
Rice Pudding 5
If you need a simple, easy dessert that is flavorful that can be served warm or when it’s cooled down.

The pudding starts out by cooking the rice on the oven, then poured into a casserole dish, and finished in the oven and creates a delicious homemade, old fashioned goodness you’ll love.

Old Fashioned Rice Pudding

Ingredients: 
1/2 cup sugar
1/4 teaspoon salt
2 1/2 cups milk, scalded
1/3 cup uncooked rice
1/2 cup raisins
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 teaspoons Clabber Girl Corn Starch

Directions:
Combine the sugar, salt, milk, and rice in a medium sauce pan. While continuously stirring with a whisk, bring the rice mixture a boil. Be sure to not turn up the heat to bring to a boil faster, the rice mixture needs to come to a boil slowly to prevent burn and to start cooking the rice. After the mixture comes to a boil, add the vanilla, cinnamon,  nutmeg and corn starch and stir in. Transfer the mixture into a greased 1-1/2 quart baking dish and cover with foil. Bake at 325 degrees for 45 minutes, stirring every 15 minutes. Add the raisins, stir them in, cover back up with foil, and bake for 15 minutes more. Enjoy warm or cool.
Enjoy!!

Herbed Chicken with Cream Sauce

Are you looking for a simple chicken recipe that is super easy and loaded with flavor? This Herbed Chicken with Cream Sauce recipe is just that. Juicy and flavorful with the cream sauce, serve with your favorite vegetables or a side salad to round out the meal.

My family loves chicken meals and it’s nice to change up different flavors. This Herbed Chicken with Cream Sauce is easy and comes together fast, great for any night of the week!

Herbed Chicken 4
The chicken breasts are simply seasoned with herbs and baked.

Herbed Chicken 1
A cream sauce is made from chicken, the drippings from baking and cream to drizzle over the chicken.

Herbed Chicken 3
The herby chicken flavors are sure to please and delicious all times of the year! The blend of flavors of thyme, parsley and basil.

For meal variations, serve over rice, or pasta, or pair with your favorite vegetables and a roll.

Herbed Chicken with Cream Sauce

Ingredients:
2 pounds chicken breast
1 tablespoon olive oil
1 tablespoon butter
1/4 cup onion diced
1 tablespoon minced garlic
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon dried mustard powder
1/2 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon dried basil
1 1/2 cup chicken broth
3/4 cup heavy cream
2 tablespoons Clabber Girl Corn Starch

Directions: 
In a small pan add the olive oil, butter, onions, and garlic and sauté them. In a small mixing bowl add the thyme, salt, mustard powder, pepper, parsley, and basil and mix together. Then add the sautéed onions and garlic to the herb mixture. Pour the chicken broth to a 9 x 13 baking dish. Rub each chicken breast in the herb mixture on both sides then place them in the baking dish with the chicken broth. Cover with foil and bake at 350 degrees for 1 hour.

Remove chicken breast from the oven. Remove them from the baking dish and cover to keep warm. Pour chicken broth and drippings into a medium sauce pan to make the sauce. Add the cream and whisk together. Add corn starch to the sauce and bring to a boil for about 2 minutes to thicken the sauce. Add salt and pepper to taste if needed. Drizzle over herbed chicken. Serve.
Serve with your favorite vegetable sides, over rice or pasta for an added complete meal.

 

Strawberries and Cream Popsicles

Summer is in full swing here and sometimes the temperatures are hot! Keep cool during the summer months with popsicles! I know we sure enjoy our fair share of popsicles!

These Strawberries and Cream Popsicles make for a delicious and healthy snack! A tasty treat!

Kids love to help make them and enjoy them on a hot summer day. We always have popsicles in the freezer during the summer. When the kids are playing or working hard they can come and grab a popsicle for a snack. A healthy and refreshing snack. Who doesn’t love popsicles!?

Flavors of fresh sweet strawberries combine with a smooth cream in this popsicle.

Strawberries And Cream Popsicles 1

I used a Norpro Frozen Ice Pop Maker and this recipe works out perfectly for it! Simply fill the popsicle cells and put the sticks in and place in the freezer. The hardest part is waiting for them to freeze and set up.

When the popsicle are ready to enjoy, remove the lid and simply run the the maker under warmer water to loosen the popsicle, and make easier to pull out.

Keep cool on those hot days with popsicles. Kids love them!

This recipe can easily be used with any kind of fruit.

Strawberries and Cream Popsicle Recipe

Ingredients:
1 C. whole milk
1/4 C. heavy whipping cream
1 C. strawberry yogurt
2 Tbsp. Clabber Girl Corn Starch
1/4 C. granulated sugar
1 Tbsp. strawberry extract
3 C. fresh strawberries, chopped

Directions:
Add the milk, heaving whipping cream, and strawberry yogurt to a medium mixing bowl. Then add corn starch and whisk together until smooth. Pour mixture into a saucepan and add the strawberry extract. Slowly bring the mixture to a boil, while continuously whisking. Continue whisking for about 4 to 5 minutes once mixture begins to boil, to thicken. Remove from heat and set aside and cool a bit.

While cream mixture is cooling, this is when I chop my strawberries. Place the chopped strawberries in a bowl.

Then divide half the cream mixture. Add one half the cream mixture to the strawberry bowl. Stir the strawberries and cream together. Set aside.

Use the other half of the cream mixture and pour a little in each popsicle mold, saving some to top off all the molds at the end.

Then fill molds to the top with the strawberry/cream mixture. Make sure to press down on the filled molds with a spoon, or insert a knife to get any air bubbles out. I banged the mold set on the counter some too. This will help the mixture settle and get out any bubbles. Add more strawberry mixture to the molds as necessary. Lastly top off each mold with the remaining cream mixture. Put the maker top on and insert popsicle sticks. Freeze overnight and remove from popsicle molds to serve.

Enjoy this healthy and frozen summer treat!

Strawberries And Cream Popsicles 2

Blueberry Cheesecake No Churn Ice Cream

Some of my favorite things about summer include fresh blueberries and ice cream!

Blueberry season is here in Indiana and one of my favorite things I look forward to is taking the kids to go blueberry picking. We pick several pounds to eat fresh, bake with and freeze.

Who doesn’t love ice cream!?? I would say it is actually my weakness in a dessert. I love ice cream!

This blueberry cheesecake ice cream is so delicious! I honestly don’t think I will want to buy store bought ice cream again, when I can simply make it at home.

Blueberry Cheesecake Ice Cream 1

The best part….it’s NO CHURN! So you don’t need a fancy ice cream machine to make it!

I love the flavors of this blueberry cheesecake ice cream! It is smooth, rich, and so creamy!! The blend of blueberry and cheesecake together is fantastic!

This creamy, no churn ice cream will become a summertime favorite! Blueberries and the richness of the cheesecake flavor in this ice cream – delicious!

Blueberry Cheesecake Ice Cream 3

Blueberry Cheesecake No Churn Ice Cream Recipe

Ingredients:
1 1/2 C. blueberries, fresh or frozen
1/4 C. granulated sugar
1 tsp. Clabber Girl Corn Starch
6 oz. cream cheese, room temperature
1/2 C. brown sugar
2 tsp. vanilla extract
2 C. heavy whipping cream

Directions:
Combine the blueberries and sugar in a small saucepan. Cook over a medium heat until the blueberries start to release their juices, about 5 minutes. Add the corn starch to the saucepan and continue cooking for another minute while stirring continuously. Remove from heat and place blueberries in the freezer to quickly cool them down to be able to put in the cream mixture, about 10 minutes.

In a large mixing bowl, cream together the cream cheese and brown sugar until smooth and well blended. Add 1/2 C. whipping cream and whip with a handheld blender until the cream cheese and cream are well blended. Then add the rest of the cream and the vanilla extract and continue whipping until the mixture becomes thicker and peaks form, about 4 to 5 minutes.

In a plastic container or a metal loaf pan, spread out half of the whipped cream mixture. Then add half of the blueberries on top. Next spread the remaining cream and then top again with the remaining blueberries. Then, using a butter knife, swirl it thought the ice cream creating a swirl affect. Cover and place in the freezer overnight, or at least 6 hours before serving. Makes about 1 quart.

The great thing about no-churn ice cream recipes is simple: the mixture doesn’t need to churn to form the ice cream. No ice cream maker necessary! How great is that?!

Blueberry Cheesecake Ice Cream 5