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 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!