If there is one thing every great summer ending deserves, it’s the perfect send-off. Especially, when it involves easygoing friends, laid-back outfits, and simple food pairings with effortless desserts. And if there is anyone that knows how to do effortless right, it’s our guest blogger Jen from TheEffortlessChic.com. Not only does she live for less is more style, but she’s got a homemade ice cream recipe that will have us sending off summer again and again.
Hi friends! For those of us that don’t know each other, allow me to introduce myself: I’m Jen Pinkston and I write the blog, TheEffortlessChic.com. Whether it’s your closet, your home or your next cookout, I love when things are pulled together simply and stylishly.
So, if you’re getting ready to play hostess with the mostess this Labor Day weekend, I’ve got an ice cream recipe and styling tips that are sure to keep things minimal, chic, and full of yum.
Speaking of easy pairings, here’s the homemade ice cream recipe you’ve been waiting for:
No-Churn Blackberry Cobbler Chip Ice Cream
2 cups whole whipping cream 1 stick of mascarpone, softened (8 oz) 1 can of sweetened condensed milk (14 oz) 1 tsp. vanilla extract 1 cup crushed organic blackberries ¼ cup dark chocolate chips ½ cup crushed graham crackers
- In a stand mixer, whip the heavy cream until stiff peaks form, about five minutes. Fold in the mascarpone and blend until smooth.
- While the cream and mascarpone are mixing, muddle the blackberries using a mortar and pestle or a food processor. Pour into the cream base, and add the vanilla. Mix well. Add the crushed graham crackers and dark chocolate chips. Mix by hand.
- Line a bread pan with parchment paper and pour the ice cream base into the pan. Spread evenly, cover, and refrigerate for at least 8 hours or overnight.
- When ready to serve, let the ice cream sit out for about ten minutes to soften, then scoop and enjoy.