Making Strawberry Ice Cream without an ice cream maker!

We just started having hotter weather in the mid-80’s for the past two weeks around here! Can you believe it?! And summer is almost over! Meaning…I start school on Monday!!!

Is it still hot where you live? Try this ice cream recipe, you won’t be sorry! And the  good part is…you don’t even need an ice cream maker!

The ice cream doesn’t have this consistency, I just mixed it for a bit so I could scoop it out and that’s why it looks kind of melted in this picture.

At first we weren’t planning on making ice cream, but by mixing a little bit of this and a little bit of that, freezing it overnight, we ended up making  ice cream.

This doesn’t exactly have the same consistency as the real ice cream, but it’s cold and delicious! We also put some on our waffles, they were sooooo delicious!!

The Recipe:


1 pint heavy whipping cream

2 1/2 cups strawberries

1/4 cup powdered sugar

2 tbsp. lemon juice


Puree your strawberries in a blender or a food processor.  Whip up your heavy whipping cream until you have stiff peaks. Mix together the whipping cream and the pureed strawberries slowly so the whipping cream won’t deflate. Add the powdered sugar and the lemon juice and mix. Freeze overnight in a container or you can enjoy it as it is on waffles. It’s also good on waffles when it’s a little frozen.


Jessica the Baker

Iced Mocha!

Once upon a time my sisters and I made coffee.

Then we decided to make iced coffee, but when we added some hot cocoa to it, we ended up making iced mocha.

It was so delicious we lived happily ever after. 🙂

The End

I. Love. Coffee! 🙂

But, I don’t drink it on a regular basis.

Now if you had a dollop of whipped cream to top it off, that would be like the cherry on a cake! 🙂 Enjoy this iced mocha while the weather is still hot!

Here is the standard recipe for about 1-2 servings.


1 cup of your favorite coffee (already made) the coffee I made was half decaf, and half caffeinated

1 cup of hot cocoa using dutch processed cocoa powder (You have to use dutch processed cocoa powder or else it won’t taste as delicious)

1/4 cup milk

1 tbsp. brown sugar

1 tsp. vanilla extract

1 cup ice cubes (or as much as you prefer)


Place all you ingredients in a blender. Pulse a few times on low until the ice is crushed but not totally melted. Serve and Enjoy!

Jessica the baker

Mixed Berry Crumb Pie!

I had some leftover filling from the berry turnovers and I didn’t have any more puff pastry left so I decided to make a pie. That also saved the filling so it won’t go to waste. It turned out really good, and I can’t even tell you how fast it was gone. 🙂

You can tell where the cream cheese mixture is and where the berry mixture starts. It almost looks like a peanut butter and jelly pie. 🙂

The recipe


For the bottom crust:

2 cups flour

1/4 tsp. salt

12 Tbsp. butter

6 Tbsp. water

For the crumb topping:

1/3 cup sugar

3/4 cup flour

6 Tbsp. butter

For the filling:

6 oz. cream cheese

1/2 cup sugar

1 tsp. vanilla extract

2 egg yolks

2 cups mixed berries (frozen or fresh)

1/2 cup sugar

2-3 Tbsp. flour

1 Tbsp. lemon juice


Preheat your oven to 350 degrees.

For the crust:

Combine flour, salt, and butter in a small bowl and mix together until the mixture becomes crumbly. Slowly add water and form into a dough. Place into your pie dish and set aside.

For the filling:

In a bowl add the cream cheese, sugar, vanilla,  and egg yolks and mix together until smooth and creamy and pour over pie crust. In another bowl mix together the berries, sugar, flour, and lemon juice. Pour your berry mixture on top of the cream cheese mixture. Do not mix. Put your pie in the oven for 20 min.

For the topping:

While the pie is in the oven, prepare your topping. In a small bowl combine the sugar, flour and butter and mixture until you have coarse crumbs. After the pie has been in the oven for 20 min. sprinkle crumbs evenly over the surface of the pie and bake for another 30-35 min. or until golden brown.


Jessica the Baker