• Sometimes I go to sleep at night wondering if I’m done. I think “what if my creativity fails me and I have no new recipes”. Then, somehow, I wake up the next morning literally flooded with all new ideas and recipes. So many in fact, that usually by the time I get half way through writing them down I can’t even remember what they all were!

    Lucky for my family that this idea stuck with me, because I when I say it was a huge hit, that is a complete understatement.

    Anyone that has eaten a meal by my house knows that by the time you get to dessert, dessert  is no longer necessary. Ha. Just kidding. Dessert is always necessary. So, I always know that when I make my desserts they don’t usually get finished. Everyone takes a small sample from each dessert but seconds are not really requested since stomach space has dwindled to no nothing.

    Then, this ice cream happened.

    There were seconds and thirds until people were using their fingers to scrape up any leftover remnants from the dish.

    It was so well balanced in taste and texture. The ice cream was smooth and creamy. The homemade strawberry jam was slightly tart and fruity. The oatmeal lace cookies were crunchy and caramelized. And the cookie dough. Sigh. Do I really need to explain the perfection that is cookie dough. I think not.

    So, although this recipe requires a few steps, it was worth every single ounce of effort you put into it. Plus, because a lot of the steps require “chill” time you can spread out the work over the course of a week so that it doesn’t get over whelming. The jam can stay in the fridge for a week and the lace cookies and cookie dough can be made up to a month in advance and frozen until your ready to use them.

    I’m going to divide up the recipes so that you can pick and choose what to make and use any elements of this recipe (Like the ice cream) as a base to make tons of different dishes!

    I really hope you all enjoy!!!


  • Basic Non-Dairy Ice Cream


    1. 8 egg yolks
    2. 8 oz. sugar
    3. 500 ml unsweetened almond or rice milk
    4. 2 c non-dairy heavy cream
    5. 1/2 tsp kosher salt
    6. 1 tsp vanilla extract, or the insides of 1 vanilla bean


    1. 1 tsp peppermint + a few drops of green food coloring + chocolate chips = mint chip ice cream
    2. 1/4 c peanut butter + chocolate chips + Malden salt = slated pb cup ice cream
    3. 2 tsp cinnamon + cookie dough + streusel crumbs = cinabun ice cream
    4. 1/2 c melted chocolate + fluff + graham cracker crumbs = s’mores ice cream


    1. In a stand mixer whisk egg yolks and sugar.
    2. Beat until thick and very pale.
    3. With mixer running on low speed, slowly pour in almond milk.
    4. Once all the “milk” is incorporated transfer mixture to a small pot.
    5. If using real vanilla bean, add it to the pot now.
    6. Place pot over medium heat and using a rubber spatula stir continuously.
    7. Continue stirring until mixture has thickened and can coat the back of a spoon.
    8. Pour custard base into a bowl and place Saran Wrap directly onto.
    9. (The saran should be toughing this liquid. This will prevent a “skin” from forming.)
    10. Refrigerate until completely cooled.
    11. (This can be done up to two days in advance.)
    12. Pour cream into a stand mixer.
    13. Turn on and add salt and any extracts you are using.
    14. Whisk until stiff peaks form.
    15. Strain custard through a fine mesh strainer (to remove any clumps that may have formed) and pour into cream mixture.
    16. Gently fold the custard into the cream to combine.
    17. At this point you can add in any topping you plan to incorporate.
    18. I actually prefer to layer the plain ice cream into a dish and add my “add-ins” in layers.
    19. Freeze for at least 8 hours before serving.
    20. Remove from the freezer 15 minutes before serving to make scooping easier!


    1. I actually prefer to layer the plain ice cream into a dish and add my “add-ins” in layers.
    2. Meaning: ice cream, add-ins, ice cream, add-ins, ice cream, add-ins.
    3. This helps prevent the need to over stir the ice cream and I find it looks prettier when serving.
    4. But, do it however it is easiest for you!
    5. Enjoy!

    Strawberry jam


    1. 3 cups strawberries (I use frozen for this, and I do NOT even defrost!)
    2. juice of 1 lemon
    3. 1 cup sugar
    4. 1/4 tsp salt


    1. Put everything in a medium sized pot and place over medium high heat
    2. Cover and let mixture come to a boil.
    3. Once boil remove cover and stir.
    4. If strawberries are still frozen, replace cover and check back every few minutes or so.
    5. Once strawberries are soft, remove cover and reduce heat to low.
    6. Allow mixture to simmer for ten minutes.
    7. After ten minutes use a masher or fork to break up the strawberries.
    8. Keep strawberries on heat until most of the liquid has disappeared and the mixture has thickened.
    9. When you dip a metal spoon in it should coat the back of a spoon.
    10. Remove from heat and refrigerate until using.


    1. *Make sure the jam is cold before you swirl it onto the ice cream mixture or it will melt the ice cream!
    2. Enjoy!

    Oatmeal Lace Cookies


    1. 1 cup sugar
    2. 1/2 cup dairy free “butter” (e.g. earth balance)
    3. 1/4 cup flour
    4. 1 tbsp vanilla
    5. 1/4 tsp salt
    6. 1 & 1/2 cup sold fashioned oats (not quick-cooking)


    1. In a stand mixture beat “butter” and sugar until pale and fluffy.
    2. Add vanilla and salt.
    3. Once incorporated add flour.
    4. Por in oats and mix until just combined.
    5. Refrigerate dough for at least one hour.
    6. Preheat oven to 350f (180c)
    7. Line two baking sheets with parchment paper, and use a 1.5 inch cookie scooper (or just eye ball it) to make balls of dough.
    8. Place them on the baking sheet and leave 3 inches of space between them.
    9. They will spread!
    10. Bake for around 11 minutes until cookies are golden brown.
    11. Remove from the oven and leave on the baking sheet for 2 minutes.
    12. After 2 minutes use a spatula to remove them to a cooling rack.
    13. Once cooled store in an airtight container.

    To use cookies for the ice cream

    1. Freeze them, then once they are frozen them gently crush them into big chucks.
    2. Add to ice cream, reserving some crumbs to garnish with!
    3. Enjoy!!!
    Adapted from Epicurious

    Cookie Dough


    1. 1 &1/2 c white flour
    2. 1/2 tsp baking soda
    3. 1 tsp salt
    4. 1/2 cup dairy free “butter’ (e.g. earth balance)
    5. 1/2 cup packed dark brown sugar
    6. 1/3 cup white sugar
    7. 1 tsp vanilla extract
    8. 3-4 tbsp unsweetened almond milk (depending on humidity)
    9. 1 cup mini chocolate chips (or regular), chocolate chips are optional


    1. In the bowl of a stand mixer cream together “butter” and both sugars until light and fluffy (about 5 minutes)
    2. Turn mixer to low and add in vanilla and 3 tbsp of almond milk
    3. (reserve the last tbsp and only use if dough is too dry)
    4. Once incorporated add the flour, baking soda and salt.
    5. Mix until combined
    6. If using chocolate chips (for the strawberry ice cream I left them out), add them know and fold them into the dough.
    7. Spoon dough onto parchment paper and form into a log.
    8. wrap tightly in the parchment paper and then wrap in Saran Wrap.
    9. Freeze until ready to use.
    10. When read too use, remove from freezer and cut into marble tied pieces.
    11. Work quickly because it defrosts quickly and is easier to handle when its frozen.
    12. Enjoy!
    Adapted from joy the baker

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