I hope I’m not disappointing my 4 readers (hi Roxanne, Robyn, Kerri and Trisha!) No mocktail recipe this month. But I will throw in my favorite homemade ice cream recipe as of late for a little change up. Lately my mocktails have been top secret as I’ve been writing one for a friend that’s getting married this month.

Being my reflective self, I realized that it 2 years ago exactly I hosted my first a mocktail class with Café RE. I’m really proud of myself for becoming comfortable enough with myself to be known as someone who makes mocktails. And not just mocktails, but delicious ones that people request.

We can say it, Sobriety is weird sometimes. How do you make friends? What do you do with your hands?

When does my “ASK MY ABOUT MY BEING SOBER” tee shirt arrive that is now a requirement to wear to all parties?

All of a sudden you can feel 14 again, but actually be 39. So figuring out who you are next can be hard and takes some time to get comfortable in a new skin. I liked to make and drink cocktails before I stopped drinking, so why should that stop just because there’s no more booze in my drink? Happy to be making cocktails still.

All that said and now here’s your recipe for this month.

Birthday Cake Ice Cream

Serves 1 (because Ice cream isn’t meant for sharing)

 Ingredients

• 2 C heavy cream
• 1 C whole milk
• ¾ C sugar
• ⅛ t sea salt
• 1 t vanilla extract
• 1 t almond extract
• 1/4 cup sprinkles or jimmies

1- Pour 1 cup of the cream into a saucepan and add the sugar, salt and vanilla. Warm mixture over medium / low heat until the sugar has just dissolved. Remove from the heat and add the remaining cream, milk, and almond extract. Stir to combine and chill in the refrigerator for 2 hours.

2- Once chilled Whisk mixture and pour into ice cream maker. Make according to manufacturer’s instructions. Last 5 minutes add sprinkles and finish churn.

3- Eat.

Until next time!

Love and Mocktails,

Kate