HAPPY BIRTHDAY!

Hel-lo!  This year for my golden birthday, I decided to tackle a dairy-free urban legend – ice cream cake!  While this was more simple than I would have expected, I think the birthday gods were smiling on me.  The cake was delicious and playing around with tie-dyed icing was gloriously fun.  My only regret is that I didn’t leave enough time for this to freeze – we ate it after our post-dinner adventures, instead of, well you know, after dinner.  You’ll want to have this sit in your freezer as least 6 hours before you want to decorate it.

Special Equipment
Waxed paper
metal or glass pot or bowl – in whatever shape you want your cake to be
hand mixer
pastry bag with star tip and fine point tip

Ingredients
1 tsp agave or honey (or anything else sticky)
roughly 2 pints to 2 quarts of vegan or dairy free ice cream (depends on size of your pot/bowl)
Assorted fillings, such as: fruit preserves, cookie crumbs, (vegan) marshmallows, chocolate syrup, fresh berries, thin layers of brownie or cake.  I used cherry preserves, chocolate cookie crumbs and chocolate syrup.

For butter cream icing:
1/2 cup vegan margarine
1/4 cup non-hydrogenated vegetable shortening
2 tsp vanilla extract
1-2 TB non-dairy milk
3 1/2 to 4 cups powdered sugar
food coloring (optional)

1. Take one container of ice cream out of freezer for about 30-45 minutes until it is soft.  Turn your freezer up all the way.

2. Line pot/bowl with waxed paper.  I recommend using glass or metal because it can handle the cold better than plastic.  If the waxed paper keeps sliding around, use a tiny bit of agave or honey as glue.  If you want, you can put the pot in the freezer while you are waiting for the ice cream to soften.

3.  Scoop first container of ice cream into pot.  Smooth with a spoon or spatula.  Return to freezer for approx. 30 minutes, or until ice cream is firmer to the touch.  You want to make sure that it has hardened enough that the fillings don’t sink.  Take the other container of ice cream out to soften while the first layer sets.

4. Line with fillings of your choice.  Remember that you want a sturdy cake that can stand upright so don’t add mounds of wet ingredients without some dry ingredients to act like bricks and mortar.  Scoop second container of ice cream into pot, carefully pressing down but not pushing the fillings out over the sides.  Return to freezer.

5.  After waiting at least 6 hours (overnight would be fine!) you can remove the cake from the pot.  Put your serving plate down and then just flip your cake over onto in.  The honey or agave should be frozen so the glue isn’t strong and the pot should just slide right off.  If you are having trouble, you can flip it back right side up and wiggle the waxed paper a bit to cake the moving.  Once you’ve got the pot off, carefully pull the waxed paper off the ice cream.

6.  You can just start cutting it right there but why not a little piping on the edge to fancy it up?  Using a hand mixer, blend together margarine and vegetable shortening until light and fluffy.  Add vanilla extract and beat until incorporated.

7. Add powdered sugar one cup at a time until the icing is thick but not heavy.  You can add non-dairy milk by the TB as well.  You know the icing is the right consistency when the spoon pulls the icing with it in silky strands.  If it is too wet, add more sugar.  To dry, add more milk.

8. To tie-dye the icing, check out my post on Cotton Candy Meringues.

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One Comment Add yours

  1. Nicole says:

    Happy Birthday, JCB !

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