Do you remember eating creamsicle popsicles as a kid? Well then this Orange Creamsicle Ice Cream is just like that only better.
There was never enough of them on those hot summer days.
I personally could eat one after the other after the other, but with 6 normally to a box. I had to refrain myself, otherwise my Mother would be very upset.
This recipe takes me back to that time, walking down the sidewalk with my friends, playing hop scotch and just being a kid.
Never thought something so simple, could do that.
Try it for yourself, and even better yet make it for the kids.
Its super healthy as it only contains, orange juice, cream, condensed milk and vanilla.
Just 4 simple Ingredients that can take you right back to your childhood.
Star buy pouring your orange juice, cream into a large bowl
Then pour in your canned of condensed milk, vanilla extract and stir to combine.
Pour it all into your operating ice cream maker, and allow it to turn for 25 minutes.
Once its done, it will have a creamy texture.
You can then place into an airtight container in the freezer for a minimum of 2 hours or freeze overnight.
Allow it to defrost 10 minutes prior to scooping.
I hope you enjoy!
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The first time I tried Key Lime pie was at one of our local restaurants a few years back, my first thought was how come I have not tried this sooner.
Maybe it’s because I live in Canada where it’s more cold than warm.
But really that is not any kind of good excuse, I was immediately a hooked the first time I tried it.
So much so that I make it quite often now and even have a great recipe for the pie on this blog too, so go check it out!
CAN KEY LIME CHEESECAKE BE FROZEN
YES, you can freeze any type of cheesecake. Just be sure to wrap it tightly with aluminum foil or freezer wrap.
I just love no bake cheesecakes!!
If you have not tried one before, then I encourage you to give it a go.
This is a no bake cheesecake, has a graham cracker crust, and is filled with cream cheese, condensed milk, vanilla extract and a little sour cream, oh and the juice from 10 limes, can’t forget the most important part.
I used a 8 inch cheesecake pan, this is the size I like most because it gives you a more taller and thicker cheesecake which can serve 12 people.
There really isn’t much to this recipe, just follow the basic steps below and you will have the most amazing Key Lime and pistachio cheesecake ever.
The awesome part about this cake is that you won’t have to spend all day in the kitchen baking, it really takes less than an hour to prepare.
Then the rest of the time is spend in your freezer, setting.
Also make sure you defrost the cheesecake for anywhere from 20 – 30 minutes on the counter prior to slicing and serving.
This way you will have a creamy cheesecake, he really likes it creamy.
HOW TO MAKE A KEY LIME CHEESECAKE
You will want to start by either making the crust from scratch or buying a pre-made one. I highly recommend doing it from scratch though as it is not only simple to do but tastes way better.
Then you will want to make the filling – (see recipe below for those institutions)
The then topping – (see recipe below for those institutions)
Once it’s on the serving tray, sprinkle around the outer edge with the crushed pistachios.
Set cheesecake on the counter for another 20 minutes and then slice and serve. Enjoy!
During the defrosting time you can start to decorate it with the lime zest and pistachios.
Simply leave the cheesecake in the cheesecake pan on the countertop, and zest one lime overtop, release the cheesecake half way through defrosting and be sure to keep the metal bottom on in tack.
This ensures the cake stays together during serving, simply sparkle your crumbled pistachios over the out part of the cake prior to serving.
I think this cheesecake could be a staple at any holiday event, because I have yet to find someone who doesn’t love the fresh taste of key lime in their dessert.
Don’t forget the limes and zest!
Sprinkle the crushed Pistachios around the cheesecake rim like this, add as much as you want.
Soley remove it from the cheesecake pan, keeping the metal bottom on for serving to help keep it intact.
That’s all folks, what a fresh and creamy cheesecake, enjoy!
Notes: You can skip the pistachio topping and add whip cream if desired. This cheesecake typically will make 12 slices, ruffly this thin. If you want thicker this will easily serve 8.
If you love Key Lime flavors, then be sure to try my other key lime inspired recipes!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for ourNEWSLETTER delivered right to your inbox!
Hello Summer Fresh Rhubarb, i have been waiting all year for you. The trick to making the perfect Rhubarb and Strawberry Frozen Yogurt is to puree your Rhubarb. This is done by cooking down the Rhubarb in a saucepan with a little water and sugar till tender and then you simply mash it with a fork and or blend in a food processor if its stringy. And don’t forget, this freezes a lot quicker than store-bought frozen yogurt. Because it contains no extra fillers, so if your going to freeze overnight you can add in some corn starch or vodka to make scooping easier. Also, if you want more tart frozen yogurt, feel free to decrease the sugar in step 3!”
In a saucepan add in your cubed Rhubarb, with 3tbsp of sugar. Cook on medium/high heat for 15 minutes or until fork tender, and mash. If you find it easier you can transfer it to your food processor to puree to a smoother consistency once its been cooked down.
Once your Rhubarb is done transfer it to the fridge for 2 hours to cool.
Next lets make the Yogurt, if your yogurt if its not GREEK, you will need to strain the water out. If its GREEK omit this step. “In a strainer lined with 2 coffee filters allow your plain yogurt to strain by placing it in the fridge for 2 hours, you should get about 1/2 cup of water and discard of that.
Now, lets prepare that delicious cream cheese mixture. In a food processor add your cream cheese icing, and powdered sugar. MAKE sure your food processor is cleaned out because you will be pulsing your strawberries in it next. Once the cream cheese is smooth “light and fluffy”, set aside on the counter so it reaches room temperature.
Now in the same food processor, chop up 3 cups of frozen strawberries and then whisk them into your Greek yogurt. Then add in your rhubarb, condensed milk, milk, vanilla extract, maple syrup, and red food coloring and whisk till everything is combined.
Now, pour your yogurt mixture into your “frozen ice cream maker” and process for 20 minutes or according to manufacturer’s instructions.
Now comes the fun part, grab a large plastic container will a lid (you will be using this to freeze your frozen yogurt in) after letting it sit for 20 minutes in the (Cuisinart machine to make it easier to remove) you then can start by pouring half your “Rhubarb & Strawberry mixture” in your container and then add in all of your room temperature cream cheese icing (To fill the middle of the container). Top with the remaining “Rhubarb & Strawberry mixture”. You also can mix the cream cheese directly into the ice cream if you desire, it will just look different then the picture.
You can eat it soft as is or put in the freezer to allow it to freeze more for about 2 hours before serving
Before scooping, remove from the freezer for about 10 minutes to scoop.
Note: This can store in the freezer up to one month.
I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!
