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1/2 cup raw sugar (or other sweetener)
1 tsp vanilla
1 (3.4 oz) package instant cheesecake pudding mix
1/4 cup raw sugar (or other sweetener of choice)
1/4 cup water + 1 Tbsp water
1 tsp cornstarch
1/2 cup crushed graham crackers
1/4 cup marshmallow fluff
In a large mixing bowl, combine heavy whipping cream, milk, sugar, vanilla and pudding mix until well combined. Pour into ice cream maker and prepare according to the manufacturer's directions, or pour into a bread pan and let harden in the freezer. If using an ice cream maker, in the last few minutes, mix in either the s'mores mix-ins or the blueberry sauce. Store in the freezer.
Place blueberries, sugar, 1/4 cup water, and lemon juice in small pan. Cook it, stirring occasionally, over medium heat. Let it come to a boil. In the mean time, mix cornstarch with 1 tablespoon water in a small bowl. Slowly stir the cornstarch into the pan. Let simmer for 5 minutes or until it is thick enough to coat the back of a wooden spoon. Take it off the heat and let cool. Store it in an airtight jar in the fridge until ready to use.
Recipe and photo from Fresh Mommy Blog