I had a lovely chat this week with cookbook author Jessie Sheehan. Her cookbook, Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats is fantastic. This is the kind of baking book that I love because it mirrors the way I cook. Rustic, one bowl, easy baking recipes that are so delicious they jump off the page into your saved recipe files of things you want to make. Snackable Bakes is full of recipes that minimize time but maximize fun. Jessie’s warm, easy approach made me her fan right away, and I promptly ordered the book for my niece and followed her on Tick Tok and Instagram.
and the Rasberry crumb pie.
The following no-churn ice cream recipe from Jessie was published in Fine Cooking Magazine. She has a few other versions of no-churn ice cream like the “Any Jam” recipe for those of us whose refrigerator is overflowing with Jam.
- 4 oz. full-fat cream cheese, at room temperature
- 2 Tbs. finely grated lemon zest
- 2 tsp. pure vanilla extract
- 1/2 tsp. fine sea salt
- 2 cups cold heavy cream
- 1/2 cup fresh lemon juice
- 1 14-oz. can sweetened condensed milk
- 1 Tbs. rum, bourbon, or vodka (optional)
- 1/2 cup best-quality raspberry jam
Put a 9×5-inch loaf pan in the freezer.
In a food processor, process the cream cheese, lemon zest, vanilla, and salt until smooth, scraping the bowl as needed. Add the heavy cream and lemon juice and pulse, then process until stiff peaks form, about 30 seconds.
Add the sweetened condensed milk and, if using, the alcohol, and process just to combine.
Transfer ice cream to the prepared pan and smooth the top. Dollop about 1/4 cup of the jam over the ice cream. Use a fork to swirl it throughout, ensuring the swirls reach the bottom of the pan. Dollop the remaining 1/4 cup jam over the top, and swirl it decoratively across the surface.
Lay plastic wrap directly on the surface of the ice cream, and freeze for at least 6 hours, preferably overnight.
The ice cream will keep in the freezer for a week, tightly covered in plastic wrap.