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Do you ever really want to be somewhere and you just can’t? It’s one of those days for me.
My niece is celebrating her 14th birthday. My heart really wants to be able to throw my arms around her, give her a big hug, celebrate her special day with her, and yes, make her a birthday cake.
When she was little, I used to take her to the library and we’d check out a huge pile of books and read them together. We’d finger paint, color, draw, and when I made pancakes for breakfast I’d pull a chair up to the stove so she could drop the chocolate chips into the batter just before I flipped them over.
It’s hard to believe that nearly 8 years have passed since I moved. There’s not a day that’s gone by that I don’t miss her. Now when I’m home if I’m lucky she’ll let me take her shopping – if she doesn’t have plans with friends.
I’m so proud of the young woman she’s become. Allie is smart, hard-working, a truly gifted writer, tenderhearted, and responsible. I miss the days she when she thought reading books with me was fun, but I can’t wait to see what life has in store for her. She’s been blessed with so many gifts. Whatever unfolds for her will be beyond her wildest dreams.
Though I can’t share this cake with her I made it for her anyway. It’s not a typical birthday cake. I wanted to make her something simple yet sophisticated, decadent, and bursting with flavor. I know if she was here (or if I was there) she’d love every last bite.
Happy Birthday, Allie! I love you.
This recipe is adapted from adapted from Barefoot Contessa How Easy Is That? by Ina Garten
Ingredients
- 2 cups heavy cream, cold
- 12 ounces part-skim ricotta cheese
- 3 tablespoons Dutch-processed cocoa powder
- 1/4 + 1/8 teaspoon liquid vanilla stevia
- 1/4 teaspoon instant decaf coffee granules
- pinch of kosher salt
- 1 1/2 – 2 pounds gluten-free, sugar-free carob chip cookies
Instructions
- Put heavy cream, ricotta, cocoa powder, stevia, decaf coffee granules, and salt into the bowl of a stand mixer fitted with the whip attachment. Mix on low until ingredients are incorporated, scraping down bowl if necessary, then gradually increase to high speed until the mixture holds stiff peaks.
- Put a single layer of carob chip cookies in the bottom of an 8-inch springform pan. Top with a layer of the whipped cream mixture, then repeat 3 to 4 more times until the pan is full. Use an offset spatula to smooth the top so it’s level with the top of the pan. Cover with plastic wrap and refrigerate overnight. Save any extra whipped cream to repair any small defects once the cake is unmolded. Run a small, thin offset spatula between the cake and the pan before removing the outer rim. Serve cold garnished with slivers of carob if desired.
Notes
This cake can be made with any type of cookies and the whipped cream can be flavored any way you choose. I used a mix of carob chip cookies & carob-walnut chip cookies I made when testing recipes for my book. They’d been tucked away in my freezer. If you don’t have any leftovers, pick up your favorite gluten-free, sugar-free cookies or make your own. Mary’s Gone Crackers makes N’Oatmeal Raisin Cookies that use palm sugar as the sweetener. They’d make a fabulous Icebox Cake with Vanilla Whipped Cream.
This post is linked to Miz Helen’s Full Plate Thursday. Stop by her place for more good food!
Monica
posted on January 24, 2011 at 11:42 am
Dear Amy,
Thank you for the love, care and inspiration that goes into your recipes. As a dairy – free, gluten – free, no cane sugar cook and eater I receive so much encouragement from these daily presents in my in-box!
This cake looks absolutely scrumptious and though I shouldn’t have the dairy, I know my husband would love it.
Thanks so much for sharing your niece’s long distant birthday with me!
Monica
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Maggie
posted on January 24, 2011 at 11:35 am
What a lucky little niece you have Amy. I’m sure she’ll be thrilled about this post and this cake! It looks and sounds absolutely amazing! Thanks for sharing it with us
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Alta
posted on January 24, 2011 at 1:15 pm
I can only imagine how tough it has to be for you being so far from family. (I bet you’re not missing the cold so much though!) this looks like a lovely birthday cake!
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Faith
posted on January 24, 2011 at 1:47 pm
I wonder if I could use Cool Whip instead of the cream to accommodate dairy free eaters??
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Ricki
posted on January 24, 2011 at 4:51 pm
We are so on the same wavelength–I was just dreaming of making an icebox cake yesterday! This looks gorgeous. I love the carob chip cookies in it, but as you say, I bet any cookie would work beautifully. I’m sure your niece will be thrilled–even if she can’t actually have a slice.
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glutenfreeforgood
posted on January 24, 2011 at 5:12 pm
Wow, this looks amazing and I’m so hungry right now I could eat a shoebox cake instead of an icebox cake! =) I’ll be saving this recipe for later. What a treat! Wish you were my neighbor. I’d pop over for a slice (begging, but in an appreciative way).
Melissa
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Jen
posted on January 24, 2011 at 7:34 pm
It sounds like your niece is a wonderful young lady.
This cake looks fantastic, too! Wow…
BTW, I made your almond-butter cookies this weekend and now it is difficult to stop eating them! Even Hubby liked them. Thank you again for a marvellous blog!
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Chickiepea's Blog: Eating for Autoimmune Health
posted on January 24, 2011 at 8:54 pm
This looks absolutely divine. And I know just what you are feeling- my nephew is 16 hours away and it’s been 5 years now since I moved. It’s so hard to watch them grow up anyway, but from afar… it’s heart-wrenching. Thanks so much for doing what you do- I’m so glad to have “met” you through the blogging world, and we love your recipes <3
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Christianne
posted on January 24, 2011 at 10:38 pm
Amy I can empathize with you.
I have one neice and I am her god-mother. When she was little her nanan (me) was so special to her and we always had FUN. She was in Houston so I didn’t get to always spend time with her.
Now she has a daughter, and she made me HER god-mother as well. I pick up Sophia every Tuesday afternoon from school and we get some special time together.
Thank you for reminding me its not always the homework that we need to work on. Its the art and the chocolate chip cookie time as well that really help sweeten that special bond! She is 9 years old and growing up quickly! i know I will be saying the same thing you just wrote in no time at all.
You and Allie are so blessed to have each other!
So those gluten free cookies that were in question a few weeks ago will get a new chance on life tomorrow with Sophia manning the mixer!
Thanks and Hugs!
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nicola @ gfreemom
posted on January 25, 2011 at 1:40 am
The cake looks phenomenal! I feel I can taste it just by looking at it. Love the inspiration that you had for making it.
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Gluten Free Diva
posted on January 25, 2011 at 10:10 pm
I don’t really know what an icebox cake is, but it sure sounds and looks delicious!
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Angelina~
posted on January 28, 2011 at 1:13 am
is there to list nutrition facts for your recipes? I know it must be an annoying request, I only ask because I am gf and on Weight Watchers, I know, too much! ok if you can that would be awesome. If you can’t, I understand.
BTW your blog and recipes are awesome!
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Miz Helen
posted on January 30, 2011 at 5:49 pm
Miz Amy,
I am so excited that I had an opportunity to have a wonderful slice of your Icebox Cake with Carob Chip Cookies, it was a little bit of heaven. Thank you so much for sharing it with us here at Full Plate Thursday. Hope you are having a great week end and please come back!
Love You!
Miz Helen
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James Sklar
posted on September 17, 2011 at 1:48 pm
2 cups of heavy cream??? Wow, that’s unhealthy. Replace with unsweetened almond milk.
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Amy Reply:
September 22nd, 2011 at 8:39 am
@James Sklar, The recipe wouldn’t work with unsweetened almond milk. You’d have a soppy mess on your hands.
You’re right – it’s not the healthiest recipe but once in a while a little indulgence is perfectly ok in my book.
Hugs,
Amy
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Sherri
posted on April 12, 2013 at 2:14 pm
I’m curious… why do you put the coffee granules in it? Do they give it a coffee taste? I can’t stand coffee so I’m just curious.
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Amy Reply:
April 12th, 2013 at 7:06 pm
@Sherri, I get this question all of the time! You can’t taste the coffee at all. Coffee just enhances the flavor of the chocolate. You can omit if you’d like.
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Sherri Reply:
April 12th, 2013 at 7:07 pm
@Amy, Thanks for your reply! I may give it a try.
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