Blueberry Ice cream

 Handle the Heat

Ice Cream base-
2 cups of cream
1 can of sweetened condensed milk
This method is its own recipe. Simply whip 2 cups of cream, by hand or with an electric mixer, until stiff peaks form. Slowly drizzle in a chilled can of sweetened condensed milk. Add your desired flavorings or mix-ins. Remove to an airtight container and freeze. It’s that simple!!

Blueberry swirl
2 cups fresh blueberries (lily added 1/4c frozen cherries)
3 tablespoons sugar 
 2 tablespoons lemon juice 
cooked in a small saucepan over medium-high heat until burst. Chill before swirling into ice cream.

Red, White, blueberry Trifle

 Skinny taste

feeds 10 people

My friend Afro made this most delicious red/white/blue dessert for a summer BBQ. She fit this is one of those fancy 14 c trifle dish. It looked so beautiful and was so amazingly yummy

Ingredients-

Two- 10 oz sour cream angel food cake, cut into 1-inch cubes

4 pints blueberries

4 pints strawberries

two- 12 oz frozen whipped topping or (4c of heavy whipped cream, freeze bowl and metal whisks- whip for 4 min)

one- 5 oz white chocolate, cream cheese or vanilla pudding mixes

3/4 c sweetened condensed milk

2 c water or milk

Directions-

• Whisk the condensed milk and water in a bowl.
• Whisk in the pudding mix for 2 minutes.
• Let stand for 2 minutes or until soft-set; fold in the whipped topping.
• Arrange half of the cake in the bottom of a 14-cup trifle dish.
• Sprinkle evenly with a layer of blueberries.
• Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
• Top with a layer of strawberries.
• Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
• Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
• Cover and refrigerate at least one 1 hour.

11/12/21 made it, I made it one time and forgot to add the extra milk or water to the pudding, the final product was thick (but still delicious)

Coconut Cream Poke Cake

Country Cook

1 (18 oz) box of white cake mix
all ingredients to make the cake (eggs, oil, milk)
1 can of sweetened condensed and/or cream of coconut
1 (8oz) whipped cream (made vanilla pudding for the top instead of whip cream)
1 (8 oz) sweetened coconut

Mix and cook the white cake mix, as the box describes.

When the cake is still warm i mixed half sweetened condensed milk and coconut milk  (b/c that is all I had of each).

Poke holes in the warm cake and pour the condensed and coconut milk. Let it cool in freezer or fridge.
Toast the coconut on the stove top 5 min till light brown or in oven (350 for 5-10min).

After the cake is cooled- Mix the vanilla pudding with milk and pour on top of the cake.