Very Berry Cheesecake Ice Cream Pavlova Jars.
HAPPY FRIDAY!! Aren’t you just so ready for the weekend…and ice cream! 🙂
Because you be better believe I am!
It was a busy, busy week, like whoa! But it’s not stopping today, there are recipes to be made, photographed and eaten, YEAH! I kind of a hit a slump on Wednesday when I felt like everything I was creating was no good. UGH. When you have a creative job, this happens from time to time, but it’s really not fun. I’m the type of person that can get down on myself pretty easily. I know it’s not a good thing, but it happens. The good news is that I’m also the type of person to push through and “just keep swimming, swimming, swimming…just keep swimming, swimming swimming”.
Sorry, I had too. Did anyone else love Finding Nemo as kid?? Really, I need to watch that again. I feel like it would just put a big smile on everyone’s face. Actually, I don’t think Asher has ever seen it… ok, girl’s night planned!
Anyway, Brendan (brother just above me) and Lyndsie (brother’s girlfriend) totally showed up and saved my day late Wednesday night. As I mentioned, I was feeling not so great about some book recipes I had made earlier, and they completely changed my thinking, THANK GOD! I really needed a little creative talk and confidence boost, so their appearance was greatly welcomed.
Okok, and then yesterday I made them like all the recipes I possibly make, so that I could get their thoughts on them before they leave today. Whooa, lots of food went down, but it was all good, so I am all similes. ?
BUT guys, let’s talk about these cute little Ice Cream Pavlova Jars.
Umm, I am so excited about them.
Here’s the story – I set out to make a classic Pavlova but failed miserably when my meringue came out all cracked and slightly brown… just not that pretty. NOOO, I am almost cried, but then I thought wait, this meringue still tastes delicious…oh my gosh, I should put it in cute little parfait Pavlova jars.
Yes, yes, yes!!
And then I kept thinking, and somehow ice cream got involved, and then somehow I made the most epic dessert that’s PERFECT for all things Memorial Day…AND…all things summer.
Double fist pump, please!
So these are the easiest desserts to throw together.
Start out by mixing up a fresh berry sauce. This is so super simple, just toss some berries with sugar. The sugar helps the berries release their juices and in turn, you get a quick, no cook berry sauce – cool! Then whip up a super quick, no churn, cheesecake ice cream. This is the easiest, creamiest ice cream ever… SO GOOD. To the ice cream, stir in your crushed meringue cookies. You can make homemade meringue or use store-bought, either works great! For those of you wanting to make your own…it’s super easy, just don’t try to cook it quickly and then burn it. Trust me, that is no good.
Now assemble everything in cute glass jars and freeze.
You see, easy and simple, pretty and delicious!
I like to let my jars sit out for around ten minutes prior to serving to help everything soften a bit. Otherwise the fruit can be pretty icy.
Wouldn’t these be great for Memorial Day…and then even better for the 4th of July!?? I mean, they are red, white and blue after all!
Clearly I am SO ready for summer! 🙂
Very Berry Cheesecake Ice Cream Pavlova Jars.
- 3 cups fresh strawberries halved or quartered
- 1 1/2 cups fresh blueberries
- zest + juice of 1 lemon
- 2 tablespoons granulated sugar
- 1 1/2 cups heavy whipping cream
- 4 ounces cream cheese
- 1 cup sweetened condensed milk use the whole 14 ounce can for a sweater ice cream
- 1 teaspoon vanilla
- pinch of flaky sea salt
- 10-12 homemade or store-bought meringues or macaron cookies crushed
- Combine the strawberries, blueberries, zest + juice of 1 lemon and sugar in a bowl. Toss well to combine and let the berries sit at room temperature for 30 minutes or until the strawberries have released their juices. Then lightly mash some of the berries together while leaving some berries whole.
- In a large mixing bowl, combine the heavy cream, cream cheese and sweetened condensed milk (start with 1 cup). Using an electric mixer, whip the cream until stiff peaks form. Add the vanilla and salt, whip until combined. Fold in the crushed meringues.
- Once the berries have released their juices, assemble the jars.
- Take 6-8 small glass jars and layer the berries and the ice cream, finishing each jar with a layer of ice cream and reserving about 1 cup of the berries for serving. Cover the jars and freeze for 3-4 hours or until firm. Remove the jars 10-15 minutes before eating to help the berries soften slightly. Serve the ice cream jars with the reserved fresh berry sauce. Enjoy!
- 2 large egg whites
- 1/2 cup granulated or caster sugar
- seeds from half a vanilla bean
- Preheat the oven to 275 degrees F. Line a baking sheet with parchment paper.
- Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is stiff and glossy. Now add the vanilla bean, whisk until just combined.Spoon the meringue into a piping bag or into a gallon size ziploc bag with the corner snipped off. Pipe the meringue onto the prepared baking sheet.
- Bake in the center of the oven for 30 minutes. Turn the oven off and allow the cookies to sit in the oven for an additional 30 minutes. Serve or use as desire.
Cheers to the weekend….and all the ice cream we can eat!