One of my favourite things to do in my free time it to take on kitchen projects. This can range from re-filling spice jars, brewing some kombucha, plotting and planning to create the best gluten-free pie crust there ever was, or this little ditty here.
Now on to the fun in the sun dessert I created. I have been wanting to mix and match my own version ever since my dear sweet designer love Marie whipped this Raspberry Cheesecake together to share with us. It looked so divine and since she’s across the country in Vancouver, my piece melted while it waited for me to bike over for a slice.
While at my cottage, it’s a bit of a catch 22. I have loads of time to play in the kitchen but we have no running water. So if I am going to make a lot of dishes, I will really go to town and create a buffet of goodness. One such creation was this Frozen Blueberry Ice Creamy Cake. Its taste and texture is just like a real deal cheese cake. It’s creamy, just sweet enough, just tangy enough and I am pretty sure even die hard cheesecake fans and Toxic Hydrogenated Oil and High Fructose Corn Syrup Cake-Shaped Frozen Food Processing By-Product fans would love this- including the kiddies!
The best part about this recipe is it lets you be creative, use the bestest of the best fruit that’s in season, gives you a super fun, oven free cooking project on a summer’s night, and cool, refreshing, creamy treat to enjoy, show off and take loads of lovely pictures of. Well, that’s what I did.
One word of caution… Careful lovers. This goodness is rich! A small slice is all you need. My advice, find your long time lover, summer fling or bestest friend, cut a thick slice, grab two forks, and dig in over sweet nothings, gossip or perhaps you would like to discuss how on earth someone ever came up with the recipe for this disgusting concoction called “Ice Cream Cake”that is served to small children.