I know you are looking at this and thinking another ice cream recipe woman??? Yes, another one. And if you don’t own an ice cream maker yet you need to get one. Seriously. Plus it’s hot. Just making the crisp for 30 minutes made the house way too warm.
Hope everyone who celebrates it had a nice 4th of July. We did something this year that we don’t normally do we had the dog do a 4K.
She was a good little trooper and did her 2 and ½ miles to help the humane society. Mostly she just wanted the bacon we discussed about her getting at the end. 🙂
We didn’t even stay up for fireworks this year. Too tired from getting up early to do the 4K. Ahh, we are getting so old.
(Check out Mr. Sassy Flag Man in the background he cracks me up).
I put this post off thinking/hoping my writers block would pass. It did not and I feel something needs to go up. So hopefully my brain will be working better next week.
If you don’t know what a Tayberry is (cross between a raspberry and a blackberry) then that is sad because they are awesome and I love them. But you can sub a combo of both if you don’t have tayberries in your area.
Tayberry Crisp Vanilla Ice Cream
One recipe Vanilla Ice Cream (I used this one)
One recipe Tayberry Crisp (recipe follows)
2 cups fresh tayberries (or half raspberry half blackberry)
½ cup granulated sugar
1 tsp. cornstarch
1 tsp. lemon juice
1/2 cup quick-cooking oats
1/4 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup cold unsalted butter
Place tayberries in a 1-qt. baking dish sprayed with baking spray.
In a small bowl, combine the sugar, cornstarch, and lemon juice until smooth. Pour over berries.
Combine the oats, flour, and brown sugar; cut in butter until crumbly. Sprinkle over berries.
Bake, uncovered, at 375° for 20-25 minutes or until filling is bubbly.
Let cool completely.
Make vanilla ice cream according to recipe. When ice cream has been made before its final freeze, layer one layer of vanilla ice cream, then spoon about a cup of crisp evenly over the ice cream. Then layer more ice cream. More crisp. Until you run out.
Put back in freezer and freeze for 4 hours at least to firm up.
Erika says
Awe; CCS looks so patriotic!
Liz (formerly VeggieGirl) says
First, never apologize for posting an ice cream recipe – ’tis the season 😀
Second, CCS looks like a true champ at that 4k event. Happy belated 4th of July!
Toyota Smith says
I love Sassy Flag Man!! Loving the look of this icecream
Alice says
Were those tayberries in your Instagram pic from a few days ago on the patriotic pastry rectangles? I’ve never seen or heard of a tayberry and I’m quite envious of you right now. I do love raspberries and blackberries, though! What am I saying, I love ALL berries… 🙂
Cassie says
Yay tayberries!
Kelly says
Gorgeous looking ice cream! And so much fun for me just reading your title, because my junior high and high school math teachers (married) always used to say O-tay instead of okay. Fun memories. 🙂
KB says
Mmmm, looks fantastic…especially considering it’s 105F here, and double especially considering I’ve had the oven on for five hours baking loaf after muffin after loaf of zucchini bread since my uncle brought over two 4.5 lb. zucchini. I’ve never had a tayberry, but hearing that it’s a cross between raspberry and blackberry means it’s calling my name. I’m on a mission now. Tayberries or bust!
Or more ice cream. That sounds good too.
Erin @ The Spiffy Cookie says
I don’t believe I’ve ever had or heard of a tayberry. Glad you wrote that it could be half and half of other berries though.
Victoria V says
Mr. Sassy Flag Man is the best!
And I’ve never had a tayberry. I first heard of them this past season on Top Chef. Sounds wonderful!
Sarah B-C says
I think I could live on only ice cream this summer with gorgeous recipes like this one.
Nutmeg Nanny says
I will never tire of ice cream recipes, I am in love with ice cream 🙂 this looks wonderful!