Baby, it's hot outside! But, baby still needs dessert, am I right?
I've taken some of your favorite desserts that normally need oven time, and created no-bake frozen versions. Dessert without the heat.
First up: cheesecake popsicles. Not only are these delicious and easy, you can customize your toppings. Dip the frozen bars into white chocolate and top with toasted coconut. Or, stir in a few teaspoons of peach jam for a peach cheesecake pop. Mix up your own variation.
Frozen lemon mousse with warm white chocolate sauce is a refreshing treat. Frozen mousse has the texture of ice cream, but doesn't require an ice cream maker. The white chocolate sauce is optional, as the individual servings of mousse are just as good on their own.
A cherry pie in a creamy, frozen form is always a winner. Feel free to stir in a little amaretto for an adult version.
Blackberry Ice Cream Pie: another pie in frozen form, but this time with a chocolate crust. Berries and chocolate go great together.
Fried ice cream: while fried ice cream never required oven time, it used to require a pot of hot oil for frying. Not anymore! This version features scoops of your favorite ice cream rolled in sugared and spiced cornflakes for a version that tastes even better than the original.
Makes 1 cup, or 2 4-oz. popsicles
◦5 ounces cream cheese, softened
◦1/2 cup powdered sugar
◦1/4 teaspoon vanilla
◦1/4 teaspoon fresh lemon juice
◦1/2 cup milk
◦1/4 cup dark chocolate chips, melted
◦1-2 graham crackers, crushed
1.In a medium bowl, beat together the cream cheese, powdered sugar, milk, vanilla and lemon juice.
2.Pour into your popsicle molds. Freeze overnight.
3.When ready to serve, unmold the popsicles, dip in melted chocolate then graham cracker crumbs. Serve immediately, or place them back in the freezer for the chocolate to harden.
Frozen Lemon Mousse
Makes 2 6-oz. ramekins
For the mousse:
◦2 tablespoons unsalted butter, at room temp
◦1/4 cup + 3 tablespoons sugar, divided use
◦1 whole large egg + 1 large egg yolk
◦1/8 teaspoon fresh lemon zest
◦1/3 cup freshly squeezed lemon juice
◦1/3 cup heavy whipping cream
For the white chocolate sauce:
◦2 ounces real white chocolate
◦1 tablespoon of heavy cream
1.Begin by making your lemon curd: In a small bowl, beat together with an electric mixer the butter and 1/4 cup of sugar. Beat this mixture very well, until it is light and fluffy, about 2 minutes. Add the whole egg, beat until combined, then add the remaining egg yolk and lemon zest and beat well. Next, slowly stream in the lemon juice while beating. The mixture may look curdled, but do not worry.
2.Pour the mixture into a heavy-bottomed sauce pan and cook over low heat while stirring continuously and scrapping the sides of the pan. When the mixture thickens and coats the back of a spoon, in about 5-7 minutes, it is done. Remove from the heat, pour into a small bowl and press plastic wrap directly on the surface before placing it in the fridge to chill. (Can be made 1-2 days in advance).
3.Once the lemon curd is fully chilled, oil 2 small 6-ounce ramekins, and then line them with several layers of plastic wrap--leave plenty of overhang for lifting the mousse out later.
4.Next, beat the heavy cream and remaining 2 or 3 tablespoons of sugar (use your taste buds to guide you) until soft peaks form. Fold in the lemon curd gently, taking care not to stir all the air out of the whipped cream. Streaks are OK.
5.Divide the mixture between the two ramekins, cover with the overhanging plastic wrap and freeze overnight.
6.When ready to serve, melt together the white chocolate and heavy cream til the sauce is pourable over a double boiler or in the microwave in short bursts. Lift the mousse cups out of the ramekins using the plastic wrap handles, then tip them onto a plate with a drizzle of white chocolate sauce and serve.
Cherry Pie Milkshakes
Makes 2 milkshakes.
◦1/2 cup milk
◦1 pint vanilla ice cream, softened
◦1 cup frozen, pitted cherries
◦1/4 teaspoon almond extract
◦1/4 teaspoon cinnamon
◦1/4 cup graham cracker crumbs (from about 2 crackers)
◦1/4 cup heavy cream (optional, for serving)
1.In a blender, combine all ingredients except graham crackers and heavy cream. Pulse on high until all ingredients are combined. Divide between two glasses, then stir in the graham cracker crumbs. If you wish, whip the heavy cream and dollop on top of each glass before serving.
Blackberry Ice Cream Pie
Makes 1 small 6″ pie.
◦3 ounces (about 13) Famous chocolate wafers
◦2 tablespoons butter, melted
◦6 ounces fresh blackberries (1 heaping cup)
◦2 tablespoons sugar
◦juice of half a lime (plus ½ teaspoon)
◦3/4 cup half and half
◦1/2 cup sweetened, condensed milk
◦1/2 cup low-fat buttermilk
1.First, make the crust by adding the chocolate wafers and melted butter into the bowl of a food processor. Process until very finely ground. Dump the chocolate crumbs into a 6" metal pie tin. Pack the crumbs onto the bottom of the pie tin first by using a small glass or a measuring cup. Then press the crumbs up the sides of the pan. Pack the crust very tightly to ensure a clean pie slice. Store the crust in the freezer until ready to fill it.
2.Next, make the ice cream. Add the blackberries, sugar and the juice of half a lime into a small bowl. Let the berries macerate for at least 30 minutes, or up to an hour.
3.Once time is up, place a small mesh strainer over a clean bowl and press the berries through the strainer. Press very hard to extract as much juice as possible. Don't forget to scrape the bottom of the strainer for the last remaining juice. To the blackberry juice, add all remaining ingredients (half and half, condensed milk, buttermilk, and ½ teaspoon lime juice). Beat together with a wire whisk, and then chill for at least 2 hours before churning in your ice cream maker. Follow your manufacturer's instructions for churning time (mine took 25 minutes).
4.After the ice cream has churned, put it back in the freezer for about 30 minutes to slightly firm up. Then press it into the frozen chocolate crust. Use the back of a metal spoon dipped in warm water to smooth the surface of the pie. You will have some ice cream left over-lucky you! Freeze this mixture for at least 30 minutes before slicing and serving.
Fried Ice Cream
Makes 2 large ice cream balls
◦2 large scoops of your favorite ice cream (I used Dryer's Coffee)
◦1 cup corn flakes
◦2 tablespoons powdered sugar
◦1/4 teaspoon cinnamon
◦2 tablespoons honey
◦Optional: warm chocolate sauce
1.For the prettiest presentation, scoop your ice cream onto a sheet and place it back in the freezer.
2.In a food processor, combine the corn flakes, powdered sugar and cinnamon and pulse for 10-15 seconds. Pour the mixture out into a shallow bowl. Drizzle the honey on top, then use your fingers to incorporate the honey into the flakes evenly. It's sticky, but worth it.
3.Take your ice cream balls out of the freezer, then roll them quickly the crumbs. Serve drizzled with warm chocolate sauce and topped with a cherry.
All photos and recipes owned by Christina George.
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