FILLED FOURTH OF JULY STRAWBERRIES
Create a festive, fruity dessert in 15 minutes. These creamy red, white, and blue bites are just right for the Fourth of July or a summer picnic.
Provided by Martha Stewart
Categories Holiday Planning & Ideas Memorial Day
Time 15m
Yield Makes 12
Number Of Ingredients 5
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, confectioners' sugar, and vanilla extract on medium speed until light and fluffy, about 2 minutes. Transfer to a piping bag fitted with a 1/2-inch star tip.
- Trim 1/2-inch from bottom of each strawberry so that it sits flat. Use a small melon baller to scoop out the center of each berry. Pipe cream cheese mixture into berries until it brims over the tops. Finish each strawberry with a blueberry garnish. Store, covered lightly with plastic wrap, in the refrigerator for up to 2 hours.
CHEF JOHN'S STRAWBERRY ICE CREAM
Many people consider this type of strawberry ice cream recipe a 'hack' or a 'cheat' because we're skipping the more time-consuming and sometimes temperamental egg-custard step; but even if I didn't want to save time I'd still prefer this method. To be clear, I'm only speaking about this specific flavor of ice cream. For deep, dark chocolate, or butter pecan, I'll take the classic French-style every time. But, for sweet, juicy strawberries, I'm not a big fan of the egginess you get with the traditional method.
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 2h55m
Yield 12
Number Of Ingredients 7
Steps:
- Place strawberries and sugar in a blender and pulse until pureed; steep for 10 minutes.
- Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.
- Pour strawberry mixture into the container of an ice cream maker and freeze according to the manufacturer's instructions. Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.
- Process in an ice cream maker until thick. Immediately transfer to a sealable container, cover with plastic wrap, cover the bowl with a lid and freeze for 2 hours to overnight.
Nutrition Facts : Calories 205.4 calories, Carbohydrate 16.8 g, Cholesterol 56 mg, Fat 15.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 9.4 g, Sodium 39.9 mg, Sugar 14.9 g
FOURTH OF JULY ICE CREAM CAKE
This eye-catching dessert is actually easy to prepare and keeps well in the freezer for days. It's nice to be able to serve cake and ice cream in one slice.-Anne Scholovich, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 5
Steps:
- Cut cake horizontally into 4 equal layers. Place bottom layer on a serving plate; spread with half of the strawberry ice cream. Place in freezer., Spread second cake layer with vanilla ice cream; place over strawberry layer in freezer. Spread third cake layer with remaining strawberry ice cream; place over vanilla layer in freezer. Top with remaining cake layer. Freeze until ice cream is firm., Beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread over top and sides of cake. Freeze until serving.
Nutrition Facts : Calories 363 calories, Fat 23g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 182mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 1g fiber), Protein 5g protein.
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