On Ice Cream

The birthday cake version!

Welcome to the Friday recipe post for paid subscribers! On Tuesday, all subscribers will receive an interview with one of Chicago’s wine experts and newly minted author, Chasity Cooper! I couldn’t be more excited to share this conversation with you. As always, thanks so much for being here. A reminder that if you want to learn more about who I am and what I do, you can learn more (and hire me!) here.

Let me just draw a line in the sand right now: I’m not an ice cream girlie. If I have my choice of dessert, there is only one instance that I can think of in which I choose a frozen product and that instance is if you give me the choice of enjoying the pistachio gelato with an olive oil drizzle and sea salt garnish from L’Industrie Pizzeria in Brooklyn. Yes, I am intolerably snobby.

BUT. Back in the days when my food blog was thriving, I stumbled upon a method for making no-churn ice cream with which I became obsessed. Obsessed with a method of making a dessert that I would not have more than a spoonful of? You bet! It was just too easy, too fun, too riff-able not to love. As a result, the ice cream fanatics of my life lived their best lives during this time.

One of my most-loved flavors that summer was the funfetti/birthday cake version that I whipped up for an event that I held with the one and only Ruth Nelson of The Chautauqua Wearhouse, one of my very first summer job bosses and all-around wonderful human. It’s too good not to share again! It’s also a sweet coincidence that today would have been my Mammaw’s 89th birthday, which makes this an extra special treat.

Birthday Cake Ice Cream