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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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.