Recipe ~ Frozen Strawberry Crumble Cake

frozen-strawberry-crumble-cake

The crunchy crumble is the perfect base for the light, fluffy strawberry cream. This dessert is a perfect idea for a kids party—or any time (of the year) you want a perfectly sweet, icy treat for after dinner.

  • SERVES

    8 – 10

  • ACTIVE TIME

    25 min.

  • TOTAL TIME

    6 hr. (includes freezing time)

INGREDIENTS

  • 2 cups flour, sifted
  • ½ cup brown sugar, packed
  • ½ cup nuts, any kind, chopped
  • 1 cup butter, melted
  • 3 egg whites
  • 1 cup sugar
  • 1 lb sliced strawberries, (if frozen, thaw and drain first, and reduce sugar to ⅔ cup)
  • 2 Tbsp lemon juice
  • 1 cup whipping cream

DIRECTIONS

  1. Stir together the first 4 ingredients and spread evenly in a shallow baking pan. Bake at 350 F for 20 minutes, stirring occasionally.
  2. When browned, sprinkle about ⅔ of the crumbs in the bottom of a 9×13″ baking dish.
  3. In a large bowl, combine egg whites, sugar, berries and lemon juice and beat at high speed with an electric mixer until stiff peaks form – about 10 minutes.
  4. In a separate bowl, whip the cream until almost stiff, then fold gently into the berry mixture. Pour this over the crumbs in the baking dish, and spread evenly.
  5. Top with remaining crumble mixture and freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries.
  6. Serve almost frozen.

KITCHEN COUNTER

Serves 8 – 10.

Recipe ~ No-Churn Ice Cream (Chocolate, Vanilla, Coffee)

no-churn-ice-cream-chocolate-coffee-vanilla

 

Ingredients

For vanilla ice cream:
  • 1 cup whipping cream (240ml)
  • ½ cup sweetened condensed milk (120ml)
  • 2 teaspoons pure vanilla extract
For chocolate ice cream:
  • 1 cup whipping cream (240ml)
  • 2/3 cup sweetened condensed milk (160ml)
  • 2 tablespoons unsweetened cocoa powder
For coffee ice cream:
  • 1 cup whipping cream (240ml)
  • 2/3 cup sweetened condensed milk (160ml)
  • 1 tablespoon and 1 teaspoon instant coffee melted in 1 tablespoon of hot water

Instructions

For vanilla:
  • 1. Whip whipping cream until soft peaks form.
  • 2. Add 1/2 cup of sweetened condensed milk and about 2 teaspoons of pure vanilla extract. And delicately fold until combined. Be careful not to deflate the whipped cream.
  • 3. Transfer to individual-size containers and freeze.
For chocolate:
  • 1. Add 2/3 cup of sweetened condensed milk in a bowl and sift in 2 tablespoons of unsweetened cocoa powder. Whisk until homogeneous.
  • 2. Whip whipping cream until soft peaks form.
  • 3. Add a part of whipped cream into chocolate-condensed milk mixture. And whisk until combined. Then pour the thinned mixture into whipped cream and fold until homogeneous. Comparing to vanilla, more sweetened condensed milk is added in chocolate and coffee flavors because of the bitterness of cocoa and coffee.
  • 4. Fill in the containers and freeze.
For coffee:
  • 1. Melt 1 tablespoon and 1 teaspoon of instant coffee in 1 tablespoon of hot water. And pour in 2/3 cup of sweetened condensed milk. Then whisk until combined.
  • 2. Whip whipping cream until soft peaks form.
  • 3. Add a part of whipped cream into coffee-condensed milk mixture. And whisk until combined. Then pour the thinned mixture into whipped cream and fold until combined.
  • 4. Fill in the containers and freeze.