Strawberry Shortcake

Source: The Basic House Wife


  • whip cream
  • 1 package fresh strawberries
  • 1, 6 pack of spongecake shells
  • 2 tablespoons sugar


  1. Wash and cut up strawberries into pieces, add strawberries and sugar into a bowl and mix well.
  2. Lay out the spongecake shells and add strawberry mixture evenly between the cakes.
  3. Top with ready whip cream or homemade whip cream.

Strawberry Shortcake Ice Cream Bars

Source: The Basic House Wife


  • 1 package golden oreo cookies
  • 4 tablespoons melted butter
  • 5 cups vanilla or chocolate ice cream
  • 6 large strawberries


  1. For the bottom crust, blend 2/3 of oreo package in a blender
  2. melt 3 tablespoons of butter and add blended oreos and melted butter in a bowl and mix well
  3. press firmly on the bottom of an 8x8 baking dish
  4. freeze for 20 minutes
  5. remove from freezer
  6. scoop 5 cups of vanilla or chocolate ice cream into blender and blend until smooth and pour over top of crust and freeze for another 30 minutes
  7. blend the strawberries, the rest of the butter and the rest of oreo cookies together and spread evenly on top of the ice cream and then place back in freezer for another hour or until ready to serve!

Homemade Cheesecake

Source: kingarthurflour



  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup confectioners' sugar
  • 5 tablespoons + 1 teaspoon (1/3 cup) melted butter
  • 1/8 teaspoon salt


  • 2 cups (2 large packages) cream cheese, at room temperature
  • 2 large eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract


  1. Select a pie pan whose inside top dimension is at least 9", and whose height is at least 1 1/4". Preheat the oven to 350°F.
  2. Make the crust by stirring together all of the crust ingredients, mixing until thoroughly combined.
  3. Press the crumbs into the bottom and up the sides of the pie pan, making a thicker layer on the bottom than on the sides.
  4. Make the filling by mixing together the room-temperature cream cheese and sugar until smooth. Mix in the eggs and vanilla, again mixing until smooth. 
  5. Set the pie pan onto a baking sheet and pour the filling into the crust.
  6. Place the cheesecake in the oven. Bake it for 20 minutes, then add a crust shield; or shield the crust with strips of aluminum foil. Bake for an additional 10 minutes (for a total of about 30 minutes). An instant-read thermometer inserted into the crust 1" from the edge should read between 165°F and 170°F; the filling won't look entirely set in the center.
  7. Remove the cheesecake from the oven, and set it on a rack to cool while you make the topping. Once the cake is cool, refrigerate it, covered, until you're ready to serve it.

Homemade Chocolate Ice-cream



  • 3/4 cup of sugar
  • 1 cup of milk
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened coco powder
  • 3 egg yolk, lightly beaten
  • 2 oz semi sweet chocolate chips (chopped)
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract


  1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid. and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours until cold, stirring occasionally.
  2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Coconut Ice-cream Topped with Raw Honey

Source: Chocolate Covered Katie


  • 1 1/2 cup canned coconut milk
  • 1/2 cup additional coconut milk OR milk of choice
  • 1/4 cup sweetener of choice, such as sugar or pure maple syrup
  • pinch stevia or 1 additional tbsp sweetener of choice
  • 1/8 tsp salt
  • 1 1/2 tsp pure vanilla extract
  • optional ingredients for desired flavor

*Be sure to use full-fat canned coconut milk, not lite or coconutmilk beverage. Sweeteners that work include pure maple syrup, regular sugar, coconut sugar, honey, agave, brown sugar, or xylitol for a sugar-free ice cream.

Stir all ingredients (minus optional add-ins) together in a bowl. If you have an ice cream maker, simply transfer the mixture to your ice cream maker and churn according to manufacturer’s directions for your specific machine. If you don’t have an ice cream maker, you can freeze the mixture in ice cube trays, then blend the frozen ice cubes in a high-speed blender such as a Vitamix. Either eat the ice cream straight from the machine or freeze a few hours for a firmer texture. While homemade ice cream is best the day it is made, you can technically keep it frozen for up to a few weeks and thaw before eating.