Ready, Set, Weekend with Simply Beautiful Eating

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Spent the weekend trying to stay cool here in the T. Dot. I'm getting a bit crazy with this no churn ice cream thing but it's so good and so easy I had to make it again. Baked up some of my favorite oatmeal cookies and slapped this mix of white chocolate and raspberry ice cream in between. It was truly heaven in an ice cream sammie form.

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Our garden is full of raspberries this year so naturally I needed to pick em' and mix them into this ice cream. They take me back to my childhood memories. I used to sit myself down in our backyard and pick the raspberries off the bushes, pop them in my mouth one by one and just SIGH. I have the same reaction now when I taste them. They really are one of my favorite berries and so beautiful to boot.

Now take a look at this.......can you imagine?

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mmmmmmmmm...........creamy dreamy OH MY GOODNESS!

AND it didn't topple over when I stacked them high to the sky.

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Thanks to @allthatglitters.partyshoppe for her help in making this treat and shoot a success. It's always so much better to have a helping hand AND someone to share sweet treats with.

No Churn White Chocolate Raspberry Ice Cream

2 cups of heavy whipping cream 14 oz can of sweetened condensed milk 2 teaspoons of good quality vanilla extract 1/2 cup shaved white chocolate 1 cup raspberries, washed and dried

Line an 8 x 4 inch loaf pan with wax paper. Make sure the whipping cream is really cold before you start. I would suggest you put the bowl from your stand mixer in the fridge before starting Use a stand or hand mixer to whip the heavy cream just until you get stiff peaks. Test by pulling the beaters out and the cream stands up. Don't over mix or the cream will separate. Mix condensed milk with vanilla just until combined. Slowly add the vanilla mixture to the heavy cream. Once combined, pour into a freezer-safe container and freeze at least 6 hours to overnight.

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Oatmeal Raisin or Craisin Cookies

2/3 cup butter or margarine, softened 2/3 cup brown sugar 2 large eggs 1 1/2 cups old-fashioned oats 1 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 2/3 cup of raisins or cranberries 2/3 cup white or semi-sweet chocolate chunks or chips – optional

Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and chocolate chunks. Drop by rounded teaspoonfuls onto ungreased cookie sheets (I use silicone baking mats). Bake for 10-12 minutes or until golden brown. Cool on wire rack. Makes approximately 2 1/2 dozen cookies

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