It’s summer, officially.  For weeks and weeks I’ve been patiently waiting for the temperature to warm up enough to be in shorts and a tank top, all day.  Yes, that’s how I know it’s really summer, when I can wear tank tops, everyday.  It’s a very scientific method.

We live super close to the beach and I decided I want to make it a point to spend as much time at the beach this summer as possible.  Shoot, why not??  The kid thinks sand is an amazing toy; she can dump as much as she wants in her hair and there’s still MORE to dump down her diaper. And the huge bathtub she gets to play in, I mean, does it get any better?

We went to the beach last weekend and as we were walking back to the car I spotted a gelato place.  No question, Jon knew we HAD to get me some gelato. Even though I tried to convince him, and myself, I didn’t really want any.  That was a joke. I got a little sample, had the guy load up a waffle cone with 2 flavors, and we were on our way.  But then the kid spotted my treat.  She’s a very VERY sweet, delicate, dainty little thing.  She talks in a soft sweet voice, likes to cuddle, and give big wet open mouth kisses, lovely.  And then she spots a food she wants to eat.  That’s when the claws come out.  She turns into a rottweiler and starts barking at me.  No really, her normally sweet voice that chants ‘more more more’ when she wants more blueberries, turns into a bark of ‘mOOOORE, MOOOre, MOOOOOORE, WOMAN!’  And apparently she wanted a bite of my ice cream, because I heard barking.  So I gave her a little bit on the taster spoon I had used in the store.  That lasted .00009 seconds.  Then she barked at me again.  SO I gave her more.  She kept barking until I finally inhaled the last bite.  Then she cried, and barked, and cried, all at the same time.  Awesome.

 

New rule in our house: I have to hide when I’m eating ice cream.  Or else I get barked at.

 

 

Use your favorite chocolate chip cookie recipe to make some awesome ice cream sandwiches.  And then maybe add a honkin’ scoop of peanut butter, for good measure.

 

 

But this ice cream, the toddler never even knew it existed.  We ate it too fast I don’t even think we took a breath.

 

 

 

 

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Cheesecake Ice Cream

Ingredients

    Cheesecake Ice Cream:
  • 2 cups heavy cream
  • 8 ounces cream cheese
  • 1 cup sour cream
  • 1 1/2 cups sugar
  • 1 cup milk (low fat or whole milk taste best)

Instructions

In a large bowl, beat the cream cheese until it’s smooth, then add in the sour cream, milk and sugar and continue beating until its all mixed. Set aside.

In a separate bowl, whip the heavy cream until soft peaks form, then beat in the cream cheese mixture. Only beat for about 30 seconds, just until it’s incorporated.

Transfer the mixture to a freezer safe bowl with a lid and freeze. After 3 hours of freezing, scrape down the side of the ice cream and use a hand mixer and mix until the frozen parts and non-frozen parts are all incorporated. This breaks down the ice crystals, without needing an ice cream maker.

Continue freezing for about 4 more hours, until it’s at a scoopable consistency. Then it’s ready to eat.

Can be frozen for a few months, just let it sit at room temperature for about 10 minutes before serving so it softens a bit.

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