This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
The past couple of weeks have been a whirlwind. Last weekend I went to an amazing food photography and styling workshop in Plymouth, MA (more on that here), yesterday I took the comprehensive exams for my master’s program, and somewhere in there I turned 30.
I actually love birthdays (especially mine), and so far I am feeling good about being 30. Ben’s birthday is just a week and a half before mine, so we celebrated with a joint make-your-own ice cream sandwich party. It’s hard to imagine anything more fun than smooshing ice cream between cookies with your closest friends!
This ice cream was not present at the party because it hadn’t occurred to me yet–I was actually inspired to make this because of all the leftover buttermilk I had after making Ben’s birthday cake. (He always wants a gluten cake for his big day, and who am I to deny a birthday boy? It’s the only glutinous baking I do all year. I made him this chocolate cake and it was fabulous. The only change I made was using avocado oil instead of canola. The avocado oil is tasteless and worked great in the cake!)
For the party I made a classic vanilla ice cream in my ice cream maker and Nigella Lawson’s no-churn coffee ice cream. If you don’t have an ice cream maker (or even if you do!) you HAVE to try this no-churn business. I was blown away by the awesome, creamy texture and how easy it was to make. (It is, however, less healthy than what I normally make due to copious amounts of sweetened condensed milk. Worth it for a special occasion, though!)