My July issue of Southern Living is full of drool-worthy recipes, inspiration, and summertime favorites!
You can tell by my old-fashioned method of pinning :)
Most tempting is the Lazy Day Summer Cobbler section~
fast and easy scoopable desserts~
specifically Red Velvet-Berry Cobbler!
On the heels of the Fourth, celebrating and indulging in Banner Yet Wave Burgers, I was too lazy to cobble together Red Velvet-Berry Cobbler~
but it is definitely on my “to make” list this summer.
Thanks to Red Velvet Cupcakes in the freezer from my Teeny Tasting, I took a short cut instead. . .
satisfying my cravings with an individual Red Velvet-Berry Trifle or Almost Red Velvet-Berry Cobbler :)
Tip:
{I like to make cupcakes and freeze them to have them on hand to use to crumble for parfaits or for a special birthday like Queen Beaufort’s.
I use Stretch-Tite®, the world’s best plastic food wrap in my humble opinion, to hermetically seal them and then place them in a freezer bag.}
I did manage to make the Cream Cheese Ice Cream to layer with the Red Velvet and berries~
I don’t have an ice cream maker for the same reason I don’t have a bread machine~ too much temptation :)
So I followed David Lebovitz’s directions on how to make ice cream without an ice cream machine.
Southern Living’s Cream Cheese Ice Cream recipe
makes about 1 quart of ice cream.
Ingredients
~3 cups half-and-half
~1 1/4 cups powdered sugar
~2 egg yolks
~1 (8-oz.) package cream cheese, cubed and softened
~2 teaspoons vanilla bean paste or vanilla extract
Preparation
Whisk together first 3 ingredients in a large heavy saucepan. Cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thickens slightly. Remove from heat, and whisk in cream cheese and vanilla bean paste until cheese is melted. Cool completely (about 1 hour), stirring occasionally. Place plastic wrap directly on mixture (to prevent a film from forming), and chill 8 to 24 hours.
Pour mixture into freezer container of a 1 1/2-qt. electric ice-cream maker, and freeze according to manufacturer’s instructions. (Instructions and times may vary.) Transfer ice cream to an airtight container. Freeze 4 hours before serving.
{Tip~ You can assemble individual Almost-Cobblers or Trifles layered with ice cream ahead of time and place them in your freezer~ pull out just before serving.}
While the ice cream was good, it wasn’t terribly “cream cheesy”. . .more like vanilla ice cream on steroids :)
I’d like to make it again and try to boost the cream cheese flavor.
Any suggestions?
I hope you have time this summer to cobble together
something delicious that satisfies your cravings!
Looks like a great treat Mary! Cream cheese ice cream is new to me, sounds good! Fun linens too:@)
This looks delicious! Last night we went to our best friends for dinner and dessert was vanilla ice cream with peaches and blackberries. YUMMMMMMMMM!!!!! I have never heard ice cream cheese ice cream though. Also, in your directions you say to place the mixture in the freezer compartment of the ice cream machine. What did you do without an ice cream maker? Just a regular freezer container? XO, pinky
You make it look so much better than Southern Living!!!….Red velvet…my all-time favorite!…Wow…what a great summertime dessert!
Mary, I agree that this month’s issue of Southern Living is fantastic. I cannot wait to try some of the recipes when we get home. :D
My oldest daughter LOVES red velvet, and I know she would love this recipe. Your presentation is lovely as always, too!
Have a blessed Sunday!
xo,
RJ
You and I pin the same way! ;-) This sounds delicious. I love to eat cobblers so I’ll be trying some of these recipes. Hope you are enjoying some cooler temps now. We’ve got our hopes on rain this week. They say it’s possible. ~ sarah
OH! Mercy! Red velvet cake and cream cheese ice cream? Have I died and gone to heaven? Red velvet cake is one of my all time faves. Gotta get hubby to make the cream cheese ice cream. Thanks for another feast for the taste buds and the eyes.
My mom used to give me subscriptions to Southern Living magazine for years as a birthday gift. Love it! The problem is by the time it arrived here it was too late to use for whatever holiday the contents were aimed …They always arrived at least 3 weeks later than anyone else’s copy…It was frustrating!
The Red Velvet Berry cobbler looks delicious! Not indulging in rich desserts at the moment, but am ‘pinning’ this one to my own computer’s personal files so as not to forget!
Thanks, Mary…and thank you for extending the Red, White & Blue season!
Mary, I had just put down this issue of Southern Living after looking at that recipe for the cream cheese ice cream and picked up the computer! I don’t have an ice cream making machine, so I’m going to check out the link you provided for making it without a machine. Beefing up the cream cheese flavor would be worth experimenting with!
Looks wonderful Mary. I might have to try the cream cheese ice cream. Yum!
My mouth was literally watering just looking at the pix, and then you mentioned “cream cheese ice cream”!! I may have drooled a little ;-D YUM!
Pinky~ I followed David Lebovitz’s directions and stirred alot with a wooden spoon. You can use any freezer safe container~ I used my small size dutch oven :)
Mary, LIck, lick, slurp, drool, smack, lick lick…. translation… this looks spectacular, delicious, scrumptious, yummy…and that’s not even talking about the CREAM CHEESE ICE CREAM!
Thanks for joining ON THE MENU MONDAY with this sweetest of al treats! Did you see you were featured this week! I must be your biggest fan!!!
I love it when you make recipes from Southern Living. Invariably, you make the ones that most appeal to me. This looks sensational. I love the idea of keeping red velvet cupcakes in the freezer just for this purpose.
Mary, I think you seriously must be a photographer, on the side, for SL!!! Your photos of food certainly rival the best of the best. I love seeing your renditions. YUMMY!!!!!!!
Oh goodness, that looks just delicious! I love your idea about freezing cupcakes for trifle, etc. We have a food saver so it should work well. Currently, I have three layers of an unfrosted red velvet cake in the freezer. and some berries from berry picking. It looks like this recipe was just “meant to be” for me.
And the ice cream? Oh, do not get me started.
How have I missed your fabulous blog. The better part of my evening has been spend on this site, and I can hardly wait to try the cobbler. Thrilled to be your newest follower!!
sorry, meant to say spent!!
Oh my, that looks wonderful! What a delicious way to use those red velvet cupcakes. Southern Living at its best :)
These look amazing! Great to have you be a part of Seasonal Sundays.
- The Tablescaper
Definitely fabulous.. recipe & photos.. liked your shortcut, too. Southern Living has such terrific ideas.. and you implement them so well :-)
Your food styling is spectacular.
I found you on Stone Gable’s On the Menu Monday. I have linked in bacon and scrambled egg rolls. Have a nice week.
Oh my goodness! This looks SO GOOD!!!
Yum! Your cobbler looks so good!
I had the very same reaction to this cover pic dessert! I’ve been obsessed with it for several weeks. I also don’t have an ice cream freezer (or bread maker) for the identical reasons, so I cheated and bought Cheesecake ice cream from Maggie Moo’s! I made the red velvet cake (minus the berries) last weekend and we have enjoyed this several times. Very yummy. Was a little perplexed over a 7×11 baking pan for the cake. Not your typical size. I modified by using an 8×8. Your food styling and pics are professional quality. Glad I found this site!