FEEL GOOD MOVE .
We just recently moved! Yay! But even after a month, can you believe I still have some unpacking to do, some organizing and a little rearranging. Picture me, sitting at my desk surrounded by boxes- yep, me still. Hopefully this weekend I can knock them out. So there hasn’t been as much going on in the Feel Good Food test kitchen and as far as baking goes..not too much. Things are finally settling down on the home front though, but before I get into this exquisite Red, White and Blueberry Cheesecake Ice Cream Pie that I know you’ll be crushing on, can I do a little post-move reflection? K, thanks.
You know what it’s like after you move – everything is different? It takes a while to get used to the flow of things. The light shines differently through the windows throughout the day. Sometimes you wake up and you kinda have to remember you’re in a different place and you smile cause you know life is better, peaceful. (Or is that just a me-thing?)
I GAVE THIS PLAQUE A FAUX VINTAGE LOOK BY SPRAY PAINTING IT WHITE AND RUBBING ALL OF THE EDGES WITH SANDPAPER. I LOVE THE LOOK!
I know I still open the wrong drawer- where the heck are my spatulas? I am completely re-decorating our new home and moving out of my comfort zone in terms of interior design so that’s really changing things up a lot. I am in this new phase where I wanna try something new, like mixing up traditional design with a little contemporary and being more minimalistic. Changing the way I’ve done the same things and am more open to finding a better way. I’m de-cluttering and not holding on to things I don’t need anymore. <–that wasn’t so easy. I’m having so much fun making-over some decor and furniture and sprucing it up – modernizing them. And with a new place to call our own, it’s a clean-slate. I’m learning how to be more organized than ever and I gotta say I love it. Everything has to have it’s place.
MY NEW IKEA BISTRO SET THAT MAKES ME FEEL LIKE I’M BACK IN PARIS ENJOYING THE FOOD AL FRESCO! C’EST LA VIE!
RED, WHITE AND BLUEBERRY CHEESECAKE ICE CREAM PIE
Ok..back to this lovely, creamy, fresh and fruitty pie:)…With so many DIY projects and re-decorating, I’m looking for this recipe to be no-fuss, and nothing but feel-good coolness. Plus, it’s hot, it’s Summer and it’s almost July 4th so it’s time for Ice-Ice Cream baby! And that’s why this Red, White and Blueberry Cheesecake Ice Cream Pie is the perfect way to cool off on Independence day while having yourself a good ol’ fashioned palate party. I know that’s exactly what I thought when I first saw Jen’s no-churn blueberry cheesecake ice cream on Pinterest. I couldn’t wait to make it!
Of course, I added my touch by adding maple syrup instead of white sugar, strawberries and turning it into this incredibly gorgeous ice cream pie with an Oreo crust (made with coconut oil instead of butter). And the best part about this ice cream recipe is it’s no-churn so you won’t need an ice cream machine. I’ve seen so many no-churn ice cream recipes out there and I wanted to try one out. I wanted to see if no-churn was as easy and as good without my Cuisinart.
This is my first ice cream pie friends and I found it was a lot easier than I thought. If you love ice cream, fresh berries and cheesecake then you will fall hard for this ice cream.
Add blueberries, sugar, salt and lemon juice to a medium saucepan and cook over medium heat. Bring to a boil, making sure berries pop and release juice. Continue to boil until berry juice thickens. Remove from heat and allow berry sauce to cool and chill completely in the refrigerator.
While berry sauce is chilling, cut a small circle from parchment paper and line the bottom of the pie or tart pan.
For the cookie crust, add the cookies to a food processor or fill a plastic zip lock bag and with a rolling pin smash up the cookies to a fine crumb texture. (The finer the texture the better the crust sticks.) Add cookie crumbs and melted coconut oil into a small bowl and stir with a fork. Once coconut oil is fully incorporated, press the cookie mix evenly into the pan and up the sides. Chill crust in refrigerator for at least 30 minutes before filling.
For the pie filling, in a large bowl or stand mixer, beat the room-temperature cream cheese until creamy and smooth. Add condensed milk and vanilla, whisking until smooth. Finally, add heavy cream and whisk on high speed until soft peaks form.
Spread half of whipped mixture onto crust. Spoon chilled blueberry sauce over the whipped mixture and add the sliced strawberries. Top with remaining cream mixture, spreading evenly.
Using a knife swirl the blueberry mixture into the cream mixture. Add the remaining strawberries to the top of the pie and garnish in a pretty circular pattern. Cover with foil and freeze for 6 hours or until firm.
Another thing I just love about this Red, White and Blueberry Cheesecake Ice Cream Pie is the combination of fresh fruit and cream. It’s so creamy and not overly sweet but fresh and the berries mingling in with the cream is just divine. If it isn’t your new favorite summer pie, the fireworks are on me..:) Happy July 4th everyone!
- Stand mixer or hand mixer
- silicone spatula
- medium saucepan
- 10-inch pie or tart pan
- fork
- knife
- aluminum foil
- parchment paper
- 2 cups of fresh blueberries
- 2 tbsp lemon juice
- 3 tbsp raw cane sugar or maple syrup
- pinch of salt
- 1 can of coconut milk
- 1 cup of heavy cream
- 1 can condensed milk
- 8 oz Cream Cheese, room temperature
- 2 tsp vanilla
- 2 cups of strawberries, sliced
- 1 cup of sliced strawberries
- 25 Oreo cookies
- 5 tbsp melted coconut oil
- Add blueberries, sugar, salt and lemon juice to a medium saucepan and cook over medium heat. Bring to a boil, making sure berries pop and release juice. Continue to boil until berry juice thickens. Remove from heat and allow berry sauce to cool and chill completely in the refrigerator.
- While berry sauce is chilling, cut a small circle from parchment paper and line the bottom of the pie or tart pan.
- Add the cookies to a food processor or fill a plastic zip lock bag and with a rolling pin smash up the cookies to a fine crumb texture. (The finer the texture the better the crust sticks.) Add cookie crumbs and melted coconut oil into a small bowl and stir with a fork. Once coconut oil is fully incorporated, press the cookie mix evenly into the pan and up the sides. Chill crust in refrigerator for at least 30 minutes before filling.
- In a large bowl or stand mixer, beat the room-temperature cream cheese until creamy and smooth. Add condensed milk and vanilla, whisking until smooth. Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.
- Spread half of this mixture into pie crust. Spoon chilled blueberry sauce over the whipped mixture. Add the sliced strawberries. Top with remaining cream mixture, spreading evenly.
- Using a knife, drag or swirl the blueberry mixture into the cream mixture.
- Add the remaining strawberries to the top of the pie and garnish in a pretty circular pattern.
- Cover with foil and freeze for 6 hours or until firm.
Presentation: dab a little maple syrup on the fruit on top of pie to make it look fresh and juicy not frozen
Make it vegan: use 2 cups of Coconut milk in stead of heavy whipping cream
