Happy birthday to me! This is my first time being pregnant on my birthday since I had Isabelle right before my birthday two years ago.
I’ve been grumpy from all the pregnancy symptoms – shortness of breath, nausea, vomiting, not fitting into any clothes since 12 weeks. So I treated myself to some cute clothes, fancy sushi dinner, and of course an ice cream cake for my birthday (Disclaimer, I felt comfortable eating sushi while pregnant since our anatomy US looked good and we were eating at a high end sushi restaurant I trusted).
B offered to buy me an ice cream birthday cake from a store, but I always insist in making my own cakes if I have the time. I made an ice cream cake almost 10 years ago, and made it again with different ice cream flavors. The chocolate cake is half batched and adapted from the same Allrecipes recipe since I liked the cake as a base.
As we are in the PNW, we are huge fans of Tillamook ice cream, and I used their Oregon strawberry. However, I would not recommend Tillamook for ice cream cakes as I found their ice cream to be on the soft side and it melted more quickly than I expected. A friend said they also noticed Tillamook ice cream melted when their friend also tried to make an ice cream cake, so I wasn’t the only one struggling.
The ice cream cake was delicious, but the melting was troublesome. I was not able to get a chocolate drip topping as the ice cream melted and made a mess. I had to refreeze the ice cream cake after I assembled the cake to get it firm enough to serve, which made the strawberries icy. And I was not able to a nice clean slice for photos.
Fortunately, the cake was still a big hit with my family and friends. I’m happy with the final result, even if this ice cream cake did keep me busy on my birthday.
Strawberry Ice Cream Cake