My birthday is this month! I really enjoy a good cake for my birthday, but more than that I enjoy reuniting friends over a home-cooked feast. After all, who could resist a birthday dinner party where the birthday hostess prepares all the food and entertainment?
My husband takes me out on the day of my birthday, which allows me to relax and enjoy the day with him since I don’t have to cook or clean the kitchen! Then I traditionally hold a series of birthday dinner parties at our house in the following weeks to celebrate with family and different groups of friends. This dairy free strawberry ice cream cake was the birthday cake I made for my husband’s birthday earlier this year. I don’t yet have a birthday cake for myself made, but I will have some recipes in the upcoming weeks so stay tuned!
When I asked my husband what kind of cake he wanted for his birthday, he replied without hesitation that he wanted an ice cream cake. He and his sister are allergic to dairy, and as you can imagine, they had never previously enjoyed an ice cream cake before. He shared with me stories about his younger years when he had to take empty sugar cones at school while all the other kids enjoyed their ice cream cones. My heart melted every time I pictured the story in my head as he reminisced, and I was determined to give him an ice cream cake for his birthday. Now with all the dairy substitutes available at the regular supermarket, there is an option to adjust any recipe to suit a dairy-free diet.
The cake turned out amazing; it was delicious and fresh, and it was suited for those who cannot take dairy. It’s also a great way to use up those broken sugar cones! You can substitute the strawberries for any fruit of your choice. If you prefer dairy, this ice cream cake recipe also works with regular ice cream, butter and whipping cream. Most of all, it delighted me to see my hubby enjoy his first ice cream cake. Now that’s love.
1 1/2 cups crushed ice cream sugar cones (12 cones)
1/4 cup sugar
1/2 cup margarine, melted
3 cups fresh strawberries, tops removed, rinsed and air dried
1 quart (4 cups or 946 ml) dairy-free vanilla soy ice cream
1/3 cup malted milk powder (Ovaltine or Horlicks drink mix works too)
1/2 cup finely chopped fresh strawberries
Fresh strawberries for topping
Dairy-free whipped cream topping (optional)
1 cup Nutriwhip
2 tbsp sugar
1/2 tsp vanilla extract
Place a large mixing bowl in the refrigerator to chill for later use.
In a medium bowl, combine the crushed cones and the sugar. Drizzle with the melted butter and toss gently to coat. Press mixture evenly onto the bottom of an 8-inch springform pan. Cover and freeze for 30 minutes.
Meanwhile, place the 3 cups strawberries in a food processor and process until smooth.
In the chilled bowl, stir the ice cream with a wooden spoon until softened. Stir in 1/2 cup of the pureed strawberries and the malted milk powder.
Spoon half of this ice cream mixture over the crust, spreading evenly. Cover and freeze for 30 minutes. Also cover and freeze the remaining ice cream mixture.
Spoon the remaining pureed strawberries over the first ice cream layer. Cover and freeze for 30 minutes.
Stir the remaining ice cream mixture to soften and then spoon over the pureed strawberry layer, spreading evenly.
Top with the 1/2 cup chopped strawberries.
Cover and freeze for at least 8 hours or overnight. Let cake stand at room temperature for 20-30 minutes before serving.
Meanwhile, (if desired) in the bowl of a stand mixture, add the Nutriwhip, sugar, and vanilla and beat on medium-high speed until soft peaks form (the tips of the peaks should curl). Top the cake with the whipped cream topping and additional strawberries.