My husband and I are celebrating his milestone birthday this week (hint: it ends in an "0"). To make things a bit more festive, since his kids live out of state, I decided to give him a special bday dinner party, inviting some friends and their kids.
Husband’s party menu request is meatballs and spaghetti, and a birthday cake.
Discovered after invite that friends and kids are allergic to dairy, gluten, garlic, eggs and chocolate + others. I think this explains why they’re skinny.
Hmmm. Okay; the upside is they’re meat-eaters, and not allergic to wheat. After I whipped up a batch of meatballs for the Birthday Boy (which they can’t eat obviously, since meatballs have eggs and breadcrumbs in them) I throw together a vat of meat sauce (ground beef; sans garlic) and another tub of sausage and peppers (also sans garlic).
Now for the birthday cake. Umm, I mean un-cake. I was hoping to just pick up a ready-made ice cream cake but clearly that’s out of the picture. After several emails back and forth about additional food allergens; I crack open the recipe books. The recipe below was inspired by a kosher recipe – who knew?
Non-Ice Cream – Ice Cream Cake
- 1 large container strawberries
- Sugar (to taste)
- 8 oz (1 package) Soy Cream Cheese
- 2 small (individual) containers Vanilla Soy Yogurt (6-8 oz)
- Faux Snickerdoodles (I bought these in the Vegan section of our grocery store; they do not contain gluten or dairy or eggs; very soft and worked surprisingly well for a crust)
- 2-3 tablespoons water
- Small springform pan
- Small food processor (or, a lot of patience and a fork and bowl)
- Wash, trim and freeze the strawberries overnight in a plastic bag. The next day…
- Crumble the faux Snickerdoodles using small food processor (or by hand); press into the bottom of the small springform pan.
- Place strawberries, soy yogurt, soy cream cheese, sugar (to taste; I used about 3 large tablespoons). I did this half at a time because my strawberries were large, and this helped blend things better. You might need to use a tablespoon or 2 of water if the mixture gets too thick.
- Making sure strawberry mixture is well mixed, pour into springform pan.
- Place filled springform pan into another container, or cookie sheet (in case it leads) and place FLAT inside freezer overnight to completely freeze.
- Remove before serving; and let your allergic guests enjoy an allergen free dessert!