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Strawberry Swirl Shortbread Cookie Ice Cream
PIN THIS RECIPE!When I posted a sneak peek of this recipe on social media, a woman on Facebook told me not to over-style my photos. Why would you tell someone to work less hard at their job? Be more boring? Try less? To me, life is all about improving and challenging yourself in new ways. If I wasn’t “over-styling” my food, it would look like this recipe from 2011: Mushroom Gravy Slow Cooked Rump Roast. Does that look appetizing to you? Does it? If it does, you’re a brave soul. And just a simple reminder to you guys – never be boring, never stop challenging yourself, never stop trying something new. If you’re not progressing, you’re standing still. Don’t ever stand still. And don’t you dare ever let anyone else make you stand still.
Sorry I had to get on my soapbox there. That woman really ruffled my feathers. Or however the saying goes.
You guys. I had a tad too much fun over the weekend. As I’ve said before, I’m a homebody. Especially in the winter because it’s damn cold outside AND because everyone is sick and I don’t watch to catch their nastiness. Well, I caught someone’s nastiness last week and was finally over it and ready to go back out into the world. So that’s exactly what I did. And it was soooooo worth it. One of my closest friends, who is truly one of the most intelligent and talented people I know, decided that he wanted to learn how to DJ and create music. So he started taking lessons and putting together tracks. And in about a month, he already had a gig booked! If you follow me on snapchat, you probably saw a quick video of a bunch of people in a silent room with headphones on dancing their faces off. He booked this silent disco event and 30+ of his closest friends were all there ready to listen to his newest track and dance their faces off. It was seriously SO much fun. I accidentally wore a sticky bra like a rookie and had to slide of it off and put it in my purse because I was dancing so hard and sweating so much. My class never ceases to amaze me.
You should totally check out his music here! It’s seriously awesome!
The next day, I was feeling good since I stayed sober the night before, and was ready to be productive AF. But the day had a different plan for me. So we have these awesome neighbors a couple houses down that are around the same age as us, have 1 dog, no kids, and are just super fun to hang out with. Well we headed to brunch with them to catch up and I decided to get a mimosa. Well 1 mimosa turned into 2 and before I knew it, our server was filling mine up like a bottomless mimosa. But she was leaving no room for orange juice. So I just kept drinking straight up champagne for probably 4 hours. Then we went to our house to make cocktails (which I remember tasting like crap) and then we headed to dinner. So brunch turned into dinner which turned into bed by 8pm. But it turns out that my body still doesn’t like alcohol and I was wide awake by 1am. So not only was Sunday completely unproductive, but Monday was exactly the same. But hey, sometimes you just gotta act like you’re still 22 and live it up a little! YOLO!
Strawberry Swirl Shortbread Cookie Ice Cream
- Yield: 5-6 1x
Ingredients
For the strawberry jam swirl
- 2 cups quartered strawberries
- 1/2 cup maple sugar
- juice of 1/2 lemon
- 1/2 teaspoon vanilla extract
For the shortbread cookie
- 3/4 cup almond flour
- 3 tablespoons coconut flour
- 3 tablespoons tapioca flour
- 1/4 teaspoon baking soda
- 2 tablespoons ghee
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
For the ice cream
- 2 (14 ounce) cans of full-fat coconut milk
- 1/2 cup maple sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees F.
- Place all the ingredients for the strawberry jam swirl in a medium saucepan over medium heat and let cook down for about 10 minutes, until strawberries are soft and the mixture has become almost jam-like. Place in the fridge to cool completely.
- Grease a loaf pan and line it with parchment paper. Add all ingredients for the crust into a food processor and pulse until completely combine. The dough should combine into a slight ball once combine. Put dough in the pan and use your fingers to press dough around evenly throughout the pan. Bake crust for 15-18 minutes, until golden brown. Remove then let crust cool. Once cooled, chop into small pieces for the ice cream.
- Lastly, whisk together all the ingredients for the ice cream. Pour ice cream mixture into ice cream maker then follow the directions for that specific ice cream maker. Once ice cream begins to thicken, about 10 minutes, pour the strawberry jam into the ice cream mixture to mix into the ice cream. Once completely combine, turn off ice cream maker and pour the ice cream into the loaf pan (it doesn’t need to be lined with parchment paper at this point) then add the chopped cookie pieces, leaving a little bit behind for topping later on, and mix until cookies are completely combine into the ice cream. Place in freezer to set for 2-3 hours before serving. Top with cookie pieces on top!
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You May Also Like:
Sea Salt Caramel Brownie Ice Cream
Cold Brew Chocolate Chip Cookie Ice Cream
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Oh, Hi! I’m Juli.
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49 thoughts on “Strawberry Swirl Shortbread Cookie Ice Cream”
I think this photo is stunning– and I love the bowls ! The mushroom rump roast photo made me laugh out loud. Love your recipes!!
1. This recipe looks amaaaazing!
2. As someone who’s been following you for many years I love your food photography. You’ve come such a long way and I love that you have found your own style, scrolling through my Instagram feed I always know when a picture is yours without having look at the name – and that’s awesome!
I swear I eat with my eyes, the prettier food looks the better it tastes to me!! I’m glad you’re not the type to listen to the negative nelly’s cause I need your food pictures in my life. Side note, I absolutely LOVE quiet clubbing!! It’s fun to take the headphones off and watch people dance, they look really silly when you’re not hearing the music! We went to one once that was a DJ battle, 3 different DJ’s with different styles of music so while I’m dancing away to techno the person next to me is dancing to country, it was crazy and awesome!!
★★★★★
Your “over-styled” photos inspired me to make this ice cream tonight…..so well done! Side note- I know you love your murder/serial killer podcasts. If you have HBO and you’re into documentaries you should definitely check out, “The Jinx: The Life and Deaths of Robert Durst”. It’s pretty interesting. Thanks for being awesome!
Oh gosh, I cannot wait to make this! My husband can’t do dairy so I’m always looking out for recipes like this. And the shortbread cookie crumble? Get out!
I’m starting to feel like you’re holding the pad thai recipe hostage. I’m dying for you to post it, haha! 🙂
This ice cream looks so good. Trust me, the styling is PERFECT!!! I love that the roses match the ice cream!
(Your slow cooked mushroom gravy roast looks like every food photo I have ever taken)
★★★★★
YESSSS! I have been waiting to see this recipe since you posted it last week.
Also crying laughing at the 2011 recipe.
I’ve been a dedicated follower of your blog for so many years and your photography skills and food styling just keeps getting better and better.
Keep doing what you do best and ignore those negative comments, you are the best paleo food blogger out there!
This looks incredibly delicious. Fantastic that there’s so little dairy and no eggs! I can’t have either and I’m an ice cream addict. I think your food photography is beautiful and it’s obvious you put a lot of time, thought, and creativity into it. If I had a clue how to do food photography, I think my style would be much more minimalist- just my taste. But why would I tell you, someone with obvious skill and dedication, that your taste is wrong? Silly. Everyone has their own style and opinion but it doesn’t mean there’s a right or wrong way. ANYWAY! I love your message about pushing yourself to try new things and to always strive to be better!
Hahaha. I can’t tell you how many times I have reached in my purse and was like “Wtf? Oh, yeah, last night’s sticky nipples.” Pure class.
I’m only leaving a comment on here because you said you reply better to blog comments than emails.
I’ve followed you for YEARS and bought your cookbooks. I love your recipes to death. Subscribed to your podcast. Recommended you to countless friends and family. But I don’t think you have ever responded to a question or comment I’ve left on a blog post or an Instagram post. Ever. I won’t purchase through your affiliate links because you have never once answered a question I had about sizing or comfort level of a clothing item. But you’ll respond to haters and even rudely reply to people asking a question on an IG picture with a “google it” response. But never any of my genuine questions. What gives? Do you just not care about the individuals who have supported you for years? Are we just not worth your time (but apparently our money is??)?
No I’m not just some random, woman-hating, trolling b*tch. I’m a longtime supporter/follower who just doesn’t get it.
You should comment back to the social media downer with a picture of your 2011 recipe asking her: is this what you want?!?!
On a completely unrelated note, I made some sort of apple jam today (basically just chopped apples and water with gelatin dissolved in it), and then I had the brilliant idea of adding a few spoonfuls of the sweet and salty coconut butter from the Eating Evolved bundle. Oh. My. God. I love your site so much and only tried out that coconut butter because of your post, so I didn’t feel right not sharing with you that you definitely must mix warm cooked apples with that coconut butter because it creates some deep caramel-y flavor and…I just needed to alert you to this use, if you haven’t discovered it already.
Thanks for this bomb-ass looking recipe
This might sound really dumb, but can this be made without the ice cream maker?
This method is supposed to be great: http://www.davidlebovitz.com/making-ice-crea-1/
Coconut milk ice cream always freezes so hard that I wonder if you could aerate it enough before it’s frozen solid… but worth a try!
Thank you! I’ll try that!
Your food pics are really good. I mean, it’s a little extravagant with the flowers.
But…. people tend to want to follow “aspiration” or “inspiration”, not reality. I used to work on model homes- you styled them tastefully, creatively and the goal was to make people feel like they were improving their lifestyle to buy a home. You wouldn’t just throw in an old rooms to go couch and have cereal boxes on the counter and an unmade bed.
So your pix are selling a lifestyle- where you cook with clean ingredients, serve up in nice china, have flowers around. I’m not going to follow you for a scoop of ice cream in a paper cup…. we can do that all ready.
And why not elevate our food every day? Why not have ice cream in the good china and flowers on our table? You are selling a lifestyle, not just recipes. I don’t come to your blog to learn the technical details on ice cream- I come because I like your style and taste in food.
So poop on her. You set the bar. Please to not change your blog. There are plenty of places to look at unappetizing pics of food.
Thanks for sharing the link of the music. I enjoyed what I’ve heard so far, I love EDM and he was great!
Oh my gosh. I’m 25 and I have the exact same issue with drinking–I sleep so terribly if I have more than a glass of wine! I work nights so my sleep on normal days is precious so it has seriously been limiting my drinking lately.
it’s the worst! never had that issue before!
Just came here to say Silent Discos are the JAM. So much fun! I’m gonna check out your friend’s music!
First of all….wow. People sure have some freaking nerve behind a computer.
Secondly, I LOVE this music!
I love that you do things your own way, and totally agree that it’s great to have your own style, try new things and grow. As a bit of constructive criticism, however, the way you use flowers in dessert posts turn me off sometimes. I love the color and contrast they lend to the photos and I love the flowers in the background, but think that flowers in the food (in the bowl of ice cream, or on the hazelnut energy balls for example) make them look less appetizing to me. It makes me think that the food is going to taste floral when I look at it. This is probably because I really hate floral tasting food (I think lavendar chocolates taste like soap – blech!) Anyway, I never try to tell anyone what to do, but I thought I’d share my opinion.
You already know my feelings on this woman. What a dumb B. You didn’t get to where you are now by being boring and trying less! Haters gonna hate hate hate YOU DO YOU JULI YOU’RE ROCKING IT. And people suck. And this recipe looks freaking bomb.
★★★★★
Those BOWLS… Love!! And, to the hater? She’s just jelly. Way easy to criticize. And hey – if she doesn’t like your pics, she doesn’t have to look at ’em!! Personally? Making this recipe this weekend ‘cuz it freakin’ looks Awesome!
I cannot wait to get my hands on an ice cream maker so I can make this and all your other delicious ice creams! May or may not be the #1 item on my wedding registry…
Shut the front door! I’m buying an ice cream maker just for this recipe. Then I’m making it on repeat. Thanks Juli! Also, I love the photo’s and I’m a visual artist, a painter. She’s obv just super jealous of your crazy skillz. Also, thanks for the rec on maple hill yogurt. I’m trying it out the plain this week and loving it.
★★★★★
isn’t that yogurt the absolute best?!
Hey everyone. If you just want to make ice cream for about 6 servings, this ice cream maker is $70, super easy to use, and it never fails me. If the link doesn’t work, just google Cuisineart Ice Cream Maker.
http://www.williams-sonoma.com/products/2397255/?catalogId=5&sku=2397255&cm_ven=Google_PLA&cm_cat=Shopping&cm_pla=default&cm_ite=default&kwid=productads-adid%5E52929360103-device%5Ec-plaid%5E82946568103-sku%5E2397255-adType%5EPLA&gclid=CKeM6_29uNICFUW4wAodhoMLIA
I just realized that you disappeared from my Bloglovin feed. It says your last post was 10 days ago. Is there a problem on Bloglovin, or is it just me?
i haven’t changed anything on my end!!
I have to be honest that I think the flowers you have been using look pretty cheesy and overdone. But your blog is your blog…so you do you.
Waitttt…. alcohol totally messes with my sleep too!! Is this a thing?? I thought it was just me!!!
totally a thing!
I’m only posting because I don’t think people realize how they come across on the screen. Would you approach a artist at an exhibit and say “I really think your piece is overdone, and the colors just don’t work, kind of lame really. But you do you.” I don’t believe so, because that would be incredibly rude. Now, if the artist asked for your honest opinion, that would be different. When people share photos, recipes, their writing, etc, that is their work, they are proud of it, and they work hard on it. It takes a lot to put something out there for all to see. In most cases, it is kind to take the advice, If you don’t have something nice to say, don’t say anything at all, even if from behind a screen.
I read that women’s comment on Facebook (before you deleted it and more than likely blocked her) and she went out of her way to tell you how much she enjoyed you and your work and that, no you didn’t ask her opinion but, your food was great looking enough as it and didn’t need the embellishment. Your response back was condescending and now you refer to her as an “idiot.”
1. I did not delete the comment. She must have.
2. I did not block her.
3. She mentioned that I didn’t ask for her opinion and I said she was correct.
“I love you, girl, but please don’t overstyle your food! It’s all good enough to stand on its own without flowers and unrelated distractions. (JMO, that i know wasn’t asked for…)”
What an idiot and hater.
what? i’m not sure what you’re trying to prove here, JayMarie…
Omfg – what is wrong with people?! Why bother to comment like that? The photo is lovely and I for one truly appreciate all the work you put into it.
Also, the recipe looks great and I will be making this as soon as it’s warm enough outside!
Hey Juli!! Well this recipe truly looks the bomb! And your photography is awesome, nothing wrong with it at all. So, I’ve made the shortbread – all is good and tastes the best! And I made the strawberry sauce, no dramas!! But, can you give me some advice with the icecream part…??! I have a Cuisinart Icecream Maker… I’m just not 100% sure how do I get it to thicken?! I am having a few issues… lol… So help me please!!
if you leave it in long enough, it should firm up. it doesn’t get as hard as the photo (which is why i mention to put it in the freezer to set) and it will come out like frozen yogurt, but it should set up if you leave it in long enough!
The pics could not be any more gorgeous. I could just stare at them all day. So please keep inspiring us. And yeah, I looked at the rump roast. Life is all about getting better and better. Can’t believe someone would take the time to leave a comment like that!
While she IS a troll, she is not wrong about how much is going on distracting from the goal of highlighting the food. Pro tip: treat staging a food photo like adding jewelry to an outfit. Put in what you think is appropriate and then take off your least favorite piece. Embrace negative space in a photo! When looking at the photo, squint your eyes… what pops is your focal point… if you aren’t seeing the food or if you are seeing a bunch of stuff blurred together you need less stuff. If you do that with these the ice cream blends with the flowers behind it.
But hey, I just take photos for a living 🙂 what do I know!
scratch that, I just re-looked with the squint test and these are just perfect as they are as far as the ice cream being the focus!
Your photos are always beautiful. You can tell you take time and effort to arrange them but haters gonna hateee. I’m deff trying this recipe this week minus the shortbread cookie because I’m allergic to almonds. Looks amazing!
Creativity is good, but it depends on your goal. If you’re interested in combining lots of elements to make intriguing images, you’re succeeding. I find most of your images to be too busy / over-styled to make me hungry, though. I would consider them more still lifes than food photography, and that’s ok. You can’t please everyone and you shouldn’t try to. Shoot what pleases you and don’t worry too much about the interweb thinks.
Wow … the reason I was drawn to your site was the “overstyled” lemon poppyseed cake recipe when I did a google image seach for Paleo versions! I think your styling is outstanding and gives great ideas for presentation and making the food look spectacular. After reading more of your posts I am certain that comment didn’t affect you in any way… Thank goodness!
yayyyyyy! i love hearing that! overstyled stuff is my favorite, with everything really haha!
Made this today and would certainly make this again! The only adjustment I made was doubling the strawberry sauce.
★★★★★
awesome, so glad you liked the recipe Carolyn!!