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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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!!