Indeed, it is not glamorous, but I enjoy many aspects of pregnancy. You can wear elastic waist pants at all times. You get thick, shiny hair. It doesn’t last, but I will enjoy it if it’s the closest I can ever come to my Pantene Moment. It’s wrong, but secretly I want low expectations. I don’t care if my swimming is only two times per week now instead of three, or if I cook twice a month, I consider it a success. It’s not uncommon for people to respond with anything less than a “Go you!” It’s incredible! I enjoy watching people’s faces change from awe to panic when they realize that this woman who appears normal is colossal if viewed from.
Until the end. Aren’t the final weeks a bit different? The last weeks are too short and too long, with irregular sleep and puffy feet. I dread waiting in line for groceries because I’m afraid I will have to talk about my midsection with strangers. This led me to debate the pros and cons of grocery shopping yesterday. Fortunately, my need for cream and graham crackers for a cheesecake ice-cream pie won out.
It’s fair to say that I am on a frozen-dessert kick this summer. I could argue that Popsicles should be eaten for breakfast or that Campfire-charred Marshmallows are best slurped with a straw. Or that “crack” would make a great Ice Cream Sandwich vehicle. It’s not because 80 degrees is 105 degrees in Third Trimester terms or your husband eats like the stereotypical pregnant woman. Ice cream! Chocolate! Nobody is going to disagree. Even though I own an Ice Cream Maker, my primary goal is to avoid using it because it requires advanced planning (at minimum 24 hours for the bowl to be chilled), and ice cream cravings do not need delayed gratification.
When I saw a recipe that was churn free, I knew it would be a winner. Mexican Chocolate Coffee Ice Cream Pie On one of my favorite blogs, I discovered that the cheesecake recipe was only a few simple steps away. And that I had never met anyone who could make it — dad, graduate, kid. Hearing that the ice cream pie was homemade strawberry cheesecake made me jump for joy. I have no regrets.
One year ago: Valerie’s French Chocolate Cake Espresso Granita With Whipped Creme
Three Years Ago: Chocolate Swirl Buns
Dobos Torte
Five Years Ago: Crushed peas with Smoky Sesame dressing
Six Years Ago: Pickled Sugar Snap Peas Springy Fluff Marshmallows
Seven Years Ago: Breakfast Apricot Crisp Dead Simple Slaw
Videos and Favas
For the other side of this world:
Six months ago: Endives With Oranges and Almonds
1.5 Years Ago: Eggnog Florentines and Linzer Torte
2.5 years ago: Peppermint Hot Fudge Sauce
3.5 Years Ago: Cashew Butter Balls
A note on texture: the cream cheese base can become firm in the freezer, but it won’t be rock-hard. The whipped cream top, however, may become very hard and almost popsicle-like. Add the whipped topping before serving, or let it freeze for 10 minutes. This will allow it to be firm enough to hold up the wet strawberries but not completely frozen.
Crust
Finely ground Graham cracker crumbs, 1 1/2 cups (155g) (from approximately ten crackers).
Granulated Sugar, three tablespoons (40 g)
Two pinches of sea salt
Seven tablespoons (100 g) of unsalted butter melted
Filling for cheesecake
One 8-ounce cream cheese package at room temperature
Sweetened condensed Milk, 1 Can (14 oz).
Finely grated Lemon Zest, one teaspoon
One teaspoon of vanilla extract
Whipped Cream Topping
Heavy or whipping cream, 1 cup
One teaspoon of vanilla extract
One tablespoon of granulated Sugar
Strawberry Sauce
One pound of strawberries hulled.
2 Tablespoons of Sugar
Half a lemon juice
One tablespoon cornstarch
Water 2 tablespoons
To make the crust, heat the oven to 350degF. Mix graham crackers, Sugar, and salt in a large bowl. Stir in butter until the crumbs are coated evenly. Press the crumbs in the bottom of the pie dish and up its sides. Use the outside edge of the heavy measuring cup for neat, firm edges. However, you can also use your fingers. Bake the crust for 9-10 minutes until it is lightly browned. Place on a cooling rack and allow to cool completely. You can transfer the cooled product to the freezer and start chilling.
To make the cheesecake filling, beat cream cheese until fluffy and soft. Then slowly add condensed Milk. Beat in zest and vanilla. This step has been updated to avoid lumps. Pour over the crust that has been cooled and freeze for 6-8 hours until firm.
To make the whipped cream: Whip the cream with Sugar and vanilla until soft peaks are formed. Spread the whipped topping over the frozen filling, and then return it to the freezer for a few minutes.
Prepare strawberry topping: In a heavy medium saucepan, combine strawberries, Sugar and lemon juice, cornstarch, water, and cornstarch. Allow to macerate for 15 to 20 mins, then simmer on medium-low heat, stirring. Remove from heat after 2 to 3 more minutes and let the sauce cool completely. Mixing the sauce in a large bowl over ice water will help it go faster. Refrigerate strawberry sauce until needed. This part will not be frozen.
