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Blueberry Swirl Cheesecake Ice Cream


Blueberry Swirl
1 ¼ c fresh blueberries
3 Tbs sugar
1 Tbs cornstarch
1 Tbs water
1 tsp fresh lemon juice
Graham Cracker Crust
1 c finely crushed graham cracker crumbs
3 Tbs sugar
¼ tsp salt
¼ c butter, melted
Cheesecake Ice Cream
6 oz. block cream cheese, softened
¾ c superfine sugar
½ c sour cream
1 ½ c heavy cream
Pinch kosher salt
3 Tbs fresh squeezed lemon juice
¼ tsp vanilla extract


For the blueberry swirl: In a small saucepan, crush the blueberries with a potato masher. Stir in the sugar. Set over medium-high heat and bring to a boil. While the blueberries are heating up, form a slurry by
stirring together the cornstarch and water in a small bowl. Add the slurry to the blueberries, stirring constantly. Continue stirring for one minute as the mixture thickens up. Remove from heat and stir in the lemon juice. Pour blueberry mixture into a heatproof bowl, cover, and chill until cooled. Keep in refrigerator until ready to add to the ice cream.
For the graham cracker crust: Preheat oven to 375°F. Mix together graham cracker crumbs, sugar, and salt in a bowl. Add the melted butter and mix until well combined. Press mixture into a thin, even layer in the bottom of an 8x8” baking pan. Bake until lightly browned, about 5 minutes. Cool on a wire rack. Break into pieces, and store in an air-tight container until ready to add to ice cream.
For the cheesecake ice cream: In a medium bowl, beat cream cheese until smooth. Add sugar and continue to beat until fluffy. Add the sour cream, heavy cream, salt, lemon juice, and vanilla and beat until smooth. Cover and chill overnight.

When ready to churn, remove mixture from refrigerator. Whisk a little to make sure the mixture has no lumps. Churn in an ice cream maker according to the manufacturer’s instructions. When the ice cream has finished churning, remove the attachment. Crumble ¾ of the graham cracker crust into the ice cream and mix well. (Use the remaining graham cracker crust to garnish individual servings.) Spoon the blueberry mixture into the bowl and mix just enough to swirl through the ice cream. Pour ice cream into a freezer-safe container and freeze until hardened.

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I saw the hype that was started around the last #chocolate #omg #deadly cake I posted.

Lesson learned 🙊 I present you this mouth drooling cheesecake #turtles #caramel #cheesecake


So check out the recipe to this monster if you feel like being bad 😜

#Enjoy 🙆🙎💁🙋

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We can't look away from this S'mores Cheesecake.

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No-Bake Nutella Cheesecake

For the crust:

1 1/2 cups Oreos or other chocolate cookies, crushed
5 Tbsp butter, melted
For the filling:

1 cup Nutella
6 ounces cream cheese, softened
1/2 cup heavy whipping cream
To make the crust, combine the crushed cookies with the melted butter. Press into a greased 9″ pie pan and place in the freezer for about 10 minutes.

To make the filling, first beat the whipping cream in a medium bowl until soft peaks form.

In a separate bowl, beat the Nutella with the cream cheese until smooth. Beat in the whipped cream.

Pour the filling into the crust.

Chill 1-2 hours or until set before serving.


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While we’re taking some time off before the new season starts and I work on my first cookbook due out in November, we’re going to provide you with a look back at some of the best episodes from the first season along with our "SEASON BREAK EPISODES" of my first cooking show, "The Chuckwagon Cowboy"

This episode comes from the first season of "The Chuckwagon Cowboy Show" which ran from May 2011 through June 2013. The first season was simply known as "The Chuckwagon Cowboy"

This episode was originally Episode 6 which aired 8/14/2011. This is a grilling episode and features a newly introduced Chef Ron Lock as "The Chuckwagon Cowboy". 

This episode takes your through the steps and execution of this delicious recipe along with some stories and tips along the way!

So come enjoy this trip back through time coming this Thursday and relive some of these first moments of my first cooking show!

Get off that couch and GET COOKIN’ with The Chef Ron Lock Show!

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Fresh raspberries and a homemade lemon cheesecake mousse collide in this Raspberry-Lemon Cheesecake Trifle
Get the recipe:

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