Laura of Page & Plate

Hungry?

Welcome to Page & Plate, where you’ll find books and recipes worth your precious time. Join me in being well fed and well read.

Birthday Cake Ice Cream and My Friend Anna

Birthday Cake Ice Cream and My Friend Anna

I think by now everyone knows that I’m a BIG fan of the no churn ice cream trend. (I say trend, but really, it might just be me, by myself, making tons and tons of no churn ice cream until I die. Unclear.) I’m working on getting into the fancy kind of homemade ice cream (TY to Tyler Malek of Salt & Straw for that), but for now, I’m taking the shortcut.

I made this ice cream a while back for an event I threw with Ruth Nelson over at The Chautauqua Wearhouse, home of my first official summer job ever. It was going to be an exclusive recipe for event attendees only. Really! But then someone told me it was the best ice cream I had ever made. And then I made it a newsletter exclusive. (By the way, are you signed up for my newsletter yet?) And now, I’m giving the people what they want, which, apparently, is birthday cake ice cream (which I was going to call funfetti ice cream at first, until I realized that funfetti is the try-hard version of birthday cake). ENJOY, people!

Birthday Cake Ice Cream

Birthday Cake Ice Cream

No churn ice cream! Funfetti ice cream! Call it what you want — it’s your world.

Birthday Cake Ice Cream

  By October 1, 2019 

This no churn ice cream is ten times easier to make than a fully-fledged birthday cake and probably three times as good, especially when you consider the sheer amount of sprinkles that go into it.

Makes: 16 servings

Birthday Cake Ice Cream

Prep time:

Freeze time:

Ingredients:
  • 2 cups of heavy whipping cream
  • 15 oz of sweetened condensed milk
  • 8 oz of vanilla icing
  • 1 cup of sprinkles

Instructions:
  1. Using a mixer fitted with a whisk attachment OR a large bowl and a handheld mixer (god bless you), whip the heavy whipping cream until it's gone just beyond stiff peaks. This takes a good 8-10 minutes, okay, folks?
  2. Fold in the sweetened condensed milk, funfetti frosting, and sprinkles (reserving a few for the top of the ice cream).
  3. Pour mixture into either a fancy ice cream container or a loaf pan lined with your favorite reusable wrap, then smooth with a spatula. Top with reserved sprinkles, then freeze for AT LEAST 4 hours. I'd recommend overnight for a true ice cream texture, but I realize this is a lot to ask.
Birthday Cake Ice Cream

My Friend Anna

Plot: You probably read about this story when it happened. A nice, Southern girl who works for the magazine of her dreams in big, bad New York City meets a new friend who turns out to be a nightmare.

Thoughts: This is another book club pick which, yes, I voted for (we’re very democratic around here). And it’s another book club book that I absolutely HATED. What can I say? I was taken in, kind of like the narrator of this god-awful memoir.

I have a non-zero amount of sympathy for author Rachel DeLoache Williams, who went through an indisputably traumatic experience. However. However, however, however, however. Going through an unfortunate swindling does not excuse you from writing a readable account of that swindling. Hindsight is 20/20, but Ms. Williams’ hindsight is, first of all, not quite 20/20 yet, and secondly, painfully written.

I sped through this book, which normally is evidence of my having enjoyed a good story, but in this case, was desperation to get it over and done.

Verdict: Much like candy, this book will kind of make your stomach hurt and make you think you should’ve picked something else to wolf down.

Birthday Cake Ice Cream and My Friend Anna
Vegan Banh Mi Sandwich

Vegan Banh Mi Sandwich

Zucchini Pizza Tart

Zucchini Pizza Tart

0