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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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!