Almost Red Velvet Berry Cobbler

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, making it easy to satisfy my cravings with an individual Red Velvet-Berry Trifle or Almost Red Velvet-Berry Cobbler :)

Tip:

{If I have leftover unfrosted cupcakes, I like to freeze them to have them on hand to use to crumble for parfaits or for a special birthday like Queen Beaufort’s. Wrap each cupcake individually in plastic food wrap to 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!

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