Strawberry Shortcake Ice cream

red generanium


Doesn’t  it seem like the best tasting ice creams are always rock hard right out of the freezer? And in some cases, so hard  you bend your spoon trying to dish some out of the container?

Has the following ever happened to you?…

While grocery shopping, you come to the frozen food section and start eyeballing one of those little expensive containers of ice cream. You think  “Heh, that would make a nice treat for the drive home!”  You swing by the deli counter and pick up a plastic spoon for a little taste of that ice cream when you get into the car. (I’m chuckling as I am writing little taste. How many of us have polished off most of that little carton before we have even pulled into the driveway?)

After you have walked across the parking lot and reached your car, you begin to load the groceries. But before they can actually go into the car, you thoroughly search each and every bag for that little tub of frozen goodness. Then –  your heart skips a beat – there it is!   Buried beneath the bananas and package of weenies…

You take the ice cream out of the bag and casually carry it with you as you climb into the driver’s seat because after all,  you don’t want to draw attention to yourself and that ice cream. People might think as soon as that car door is shut you are going to dive into it. Darn right!  Now where’s that spoon?…

You slam the car door, start the car, search for the spoon in your purse, pry off the ice cream lid, stick in your spoon and then snap!  The spoon breaks off!  

Now,  I ask you, IS there anything more frustrating than the sound of that snap?? All your dreams of “sampling” that ice cream…gone. And now all you are left with is a broken worthless piece of spoon in your hand…

ice cream cookies

Rock hard ice cream. You love it, you despise it!  You chisel and saw, dig and prod and what do you have to show for all your work  after 3 minutes? A broken spoon and this itty-bitty piece of ice cream that finally broke off as your reward!

But you know, I bet the ice cream was worth all the frustration, wasn’t it?

strawberry shortcake ice cream

The following ice cream is filled with fresh strawberries, ripples of homemade fudge, and crumbled vanilla creme-filled cookies  and ooohhhhh…is it yummy!

It has a very creamy smooth texture, but it is very hard out of the freezer. So to avoid any frustration be  kind to yourself and your spoon and set it out on the counter for awhile and just…walk away. Try not to think about that ice cream. Oh!  and don’t listen to it when it starts calling your name after the first 2 minutes of sitting there!

Your patience will be rewarded after about 20 minutes. The strawberries will still be nice and frosty…


The vanilla cookies will be soft and the ice cream and fudge will yield perfectly to your spoon!…

Happy Summer to you! 

strawberry shortcake ice cream

Strawberry Shortcake Ice cream

You will need:

3 cups sliced fresh strawberries

10 vanilla creme sandwich cookies, crumbled or coarsely chopped

Into a small heavy saucepan, put:

2/3 c heavy whipping cream

Scald the cream ( heat the cream and then as soon as it begins to boil, take it off the heat)   Take the pan off the burner and then add:

2 T  butter, at room temperature

2/3 c semi-sweet chocolate chips

Stir slightly then let it sit for about 5 minutes (the warm of the milk will melt the chips). After the 5 minutes has passed, take a whisk and gently stir the mixture until it has a smooth, dark and glossy appearance.  Set it aside while you do the next steps…

Into a medium-sized mixing bowl, put:

2 c heavy whipping cream

Beat it until it forms stiff peaks.  Set aside.

Into a large mixing bowl, put:

1 can sweetened condensed milk

4 egg yolks (be sure your eggs are clean, uncracked, Grade A)

1 t  pure vanilla extract

Stir together.  Fold in the whipped cream.

To assemble the layers of your ice cream, you will need about a 2-quart size freezable container that has a lid.  Pour approximately  a third of the whipped cream mixture into your container.   Then drop in about 3/4 cup of the fresh strawberries and half of the chopped cookies.  Then drizzle half of the chocolate evenly over this.

Cover with another third of the whipped cream mixture, another 3/4 cup or so of the strawberries and the rest of the cookies and the chocolate.  Follow up with the rest of the whipped cream mixture and top with the rest of the strawberries. Seal up the container so that it is air tight and place it in the freezer. Freeze until firm.

When serving, please remember to take the container out of the freezer at least 20 minutes before indulging…

Strawberry Poppyseed Salad

strawberry poppyseed saladLast year was my first experience at growing strawberries.  I put them in a container meaning to plant them into the ground later, but it never got done.  It was actually a blessing in disguise because it introduced my little girl (5 years old) to gardening!

We set the container on a table outside that was the perfect height for her to “check on them” everyday.  She claimed them as her own, which was so cute because I could her hear talking to her little plants when I was working outside.  Later on when they started to bear fruit, she would look everyday to see if there was a strawberry ready for picking.  I let her decide when they were perfect, hence she learned to wait until they were a brilliant red. It’s no fun eating a semi-red strawberry!

strawberry poppyseed salad

Here is a recipe for a wonderful salad that uses fresh stawberries. It is the perfect salad for strawberry season!  Besides the berries, it is filled with walnuts, red onion, crumbled feta cheese and a homemade onion poppyseed dressing.  Enjoy!

Strawberry Poppyseed Salad

 Into a large mixing bowl place:

      Romaine lettuce, washed and torn into bite-sized pieces

     1 medium red onion, finely chopped

      2 cups coarsely chopped walnuts

      1 – 4 oz. container crumbled garlic and herb feta cheese

This can be tossed ahead of time.  Then right before serving, toss with:

      2 cups fresh sliced strawberries, washed and hulled

Then add the following dressing…..

Onion Poppyseed Dressing

Into a blender, put:

      1/2 cup sugar

      1/4 cup white vinegar

      1 t onion powder

      1/2 t  salt

      1/8 t  black pepper

      1 t  dry mustard

Blend on high speed for 5 minutes.  Then add:

     2/3 cup vegetable oil

      1 T  poppyseeds

Blend on high for about 2 minutes.  Cover and place in the refrigerator until ready to toss with the salad. For some added color and flavor, try adding some cubed cantalope along with the strawberries!