The Part Where I Need To Really Work Out

It is now the end of my frozen treat week. I've loved every single bite, but my rear has taken on more than it should. P90X has never sounded like such a good deal until today. I want to have those rock hard abs. I don't think eating this is really getting me any closer.



This is a wonderful frozen cheesecake. Oh yeah, you heard me right. Vanilla cheesecake ice cream sitting on top of a cookie crust. This has proved to be the most popular creation during frozen week. I've made it a couple of times to make sure I had the method tried and true (thus making my P90X even more of a necessity). It doesn't last for long in the freezer and there is already requests for this instead of birthday cakes. I'll gladly whip this up any day over a cake. I used gluten free pecan short breads as the base just because I haven't found a very good gluten free graham. You could use anything you like. Even a pre-made graham cracker crust from the store would be great.



Freezer Box Cheesecake

2 1/2 cups whole milk
1 vanilla bean split and seeded
4 oz cream cheese softened
1 egg
3/4 cup sugar
1 teaspoon lemon juice
6 Gluten free shortbread cookies crumbled (or any cookie/graham that floats your boat)
1 Tablespoon melted butter
2 cups mixed berries fresh or frozen
1 Tablespoon sugar
1 teaspoon corn starch

In a medium sauce pan heat up milk and vanilla bean seeds. I actually throw in the whole bean to get more flavor out of it.Use medium high heat until it's just about to boil. Meanwhile whisk together the cream cheese, egg and 3/4 cup sugar over medium high heat. Remove vanilla bean from the hot milk and pour the milk slowly over the cheese mixture while the machine is running on low. Whisk until it is thoroughly mixed together. Pour cheese custard back into the sauce pan and heat until it reaches 160º. Remove from heat and cool. An ice bath is best, but not absolutely necessary. Refrigerate for at least 3-4 hours. Add the lemon juice just before pouring the mixture into the ice cream maker. Follow ice cream makers manufacturer directions to freeze the cheesecake custard base. While you are freezing your ice cream place crumbled cookies into a bowl and mix in the melted butter. Press the cookie crumbs into the bottom of a 8 inch cake pan. When the ice cream is ready, pour it on top of the cookie crumbs and smooth out the top. Place back in the freezer to set. Place berries, sugar and corn starch into a small sauce pan and heat over low heat until saucy and thick. Spoon berries over each slice of frozen cheesecake.



I hope you enjoyed frozen week as much as we did. Maybe not enough to need hours of work outs in one complete muscle confusion system? Just enough to cool down your summer or what is left of it.


Other good endings to a frosty week of goodness:
Blueberry Cardamom Cake - a raw dessert that looks heavenly! (more on my raw comments later)

Chocolate Peanut Butter Ice Cream Sandwiches - No bake cookies + ice cream = summer cookie love

Gorgeous and intense - Myer Lemon Sorbet Baked Alaska