Cool Desserts! It’s Hot Outside!

by | Jul 8, 2011

It has been very hot and humid here lately and it is raining this morning.  Hopefully that will reduce the humidity tomorrow, doubtful but worth a wish.  🙂  Anyhow it is a good day to share some desserts that are nice and cool!

If you have children one thing my kids used to love to do in the summer was fill ice cube trays with juice, cover the trays with handi wrap or tinfoil and poke toothpicks through and freeze them to make their own “popscicles”!  It is a great icy cold dessert and you know exactly what is in them.  You can also freeze orange juice in an ice cube tray and add them to your lemonade or punch! 

Strawberry Cheesecake Sundae

Prep/Total Time:  15 Min



  • 1 cup sliced fresh strawberries
  • 1 tablespoon sugar
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup confectioners’ sugar
  • 1 tablespoon 2% milk
  • 1-1/3 cups vanilla ice cream
  • 2 tablespoons graham cracker crumbs
  • Dash ground cinnamon


  • In a small bowl, combine strawberries and sugar; set aside. In another bowl, beat the cream cheese, confectioners’ sugar and milk until smooth.
  • Spoon ice cream into two dessert dishes; layer each with 1/4 cup strawberries. Top with cream cheese mixture and remaining strawberries. Combine cracker crumbs and cinnamon; sprinkle over sundaes. Yield: 2 servings.


Blueberry Cheesecake Icecream

Servings:  16        Prep Time:  55 Min     +  Chilling Process:  20 MIn.  Plus Freezing



  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1-1/4 cups fresh or frozen blueberries
  • 1 tablespoon lemon juice

  • 2-1/4 cups graham cracker crumbs (about 36 squares)
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter, melted

  • 1-1/2 cups sugar
  • 1 package (3.4 ounces) instant cheesecake or vanilla pudding mix
  • 1 quart heavy whipping cream
  • 2 cups milk
  • 2 teaspoons vanilla extract


  • In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in blueberries and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. Cover and refrigerate until chilled.
  • In a large bowl, combine the cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 10-15 minutes or until lightly browned. Cool completely on a wire rack.
  • Meanwhile, in a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. Whisk before adding to ice cream freezer (mixture will have some lumps).
  • Crumble the graham cracker mixture. In a large container, layer the ice cream, graham cracker mixture and blueberry sauce three times; swirl. Freeze. Yield: 2 quarts.

I hope you can stay cool today! 

God Bless,

Janet Scott