3 LAYER ICE CREAM BIRTHDAY CAKE

3 Layer Ice Cream Cake || A Dairy Queen inspired homemade ice cream cake recipe for all your birthday needs! This party dessert is loaded with three ice creams (chocolate hazelnut, vanilla + spumoni) with crunchy oreo + fudge layers. Topped with a whipped cream frosting. || creamandhoney.ca

Appropriate occasions for an ice cream cake

  • BIRTHDAYS!!!
  • Celebrations like graduations, a new job, anniversaries etc.
  • Baby showers 
  • After having a baby. Because pushing a baby out of your vagina is way harder than getting pregnant and having a party about it. And a woman needs something to look forward too besides the baby. Yes, the baby is pure love – but also work. And sleep deprivation. An ice cream cake is only love.
  • A bad haircut 
  • A good haircut!
  • PMS and/or during your period. I'll take one a month please!
  • You're grandma/grandpa took a spill but didn't break anything. (Why do old people fall so much anyways? Bless them.)
  • A bad dream
  • You lost your job
  • It's too hot for regular cake
3 Layer Ice Cream Cake || A Dairy Queen inspired homemade ice cream cake recipe for all your birthday needs! This party dessert is loaded with three ice creams (chocolate hazelnut, vanilla + spumoni) with crunchy oreo + fudge layers. Topped with a whipped cream frosting. || creamandhoney.ca
3 Layer Ice Cream Cake || A Dairy Queen inspired homemade ice cream cake recipe for all your birthday needs! This party dessert is loaded with three ice creams (chocolate hazelnut, vanilla + spumoni) with crunchy oreo + fudge layers. Topped with a whipped cream frosting. || creamandhoney.ca
3 Layer Ice Cream Cake || A Dairy Queen inspired homemade ice cream cake recipe for all your birthday needs! This party dessert is loaded with three ice creams (chocolate hazelnut, vanilla + spumoni) with crunchy oreo + fudge layers. Topped with a whipped cream frosting. || creamandhoney.ca

I've been deeply in love with Dairy Queen ice cream cakes since I was a young girl, so for my birthday this year I decided to create my own. My best friend and I are born 6 days apart and have celebrated our birthdays together since our souls intertwined at 12 years old. We are both vehement ice cream and dessert lovers to say the least. I am the person I am today because of her; she has undoubtedly been one of the most loving, accepting, hilarious and weirdest people I've ever known. The last few years we have spent the day at Body Blitz– a spa with a sauna, steam room and therapeutic salt water pools. It's pure bliss. And you can be naked if you want which I feel is important for us women – to get more and more comfortable with ourselves and our bodies. Up to this year, we had only ever gone during the weekdays when there are only a few handfuls of other women and almost everyone is in the nude. This year my birthday was on a Saturday. We quickly learned the weekends are a whole different animal. The place was filled to capacity as we strutted out with nip-ons and vaginas blazing into the large pool area. We were greeted with many staring eyes coming from full bathing suited bodies. Not one other naked person. We stopped frozen for a few seconds quietly muttering to each other out of the corners of our mouths if we missed some nudity ban memo since our last visit. No no, this was definitely allowed. What now? I had a split second thought of What if I'm offending someone with my naked body..." Then I immediately shut that shit down because NO! I'm not! That's just what we've been taught to think about our bodies our whole life as women. Either offending or pleasing others with our bodies, never neutral or just being. So we decided right then and there to just own it, be proud, and be the vulnerable exposed women that we are. It was amazing. People quickly got used to us and we were told we were brave on three different occasions when completely submerged and relaxing in the cold plunge pool. Maybe they were also indirectly referring to our nakedness. By the end of the day a few other women were nude as well. 

We were badass bitches walking steadily into 15 degree celsius water completely naked with nipples that could cut glass and bare butts like the day we were born.

It was a perfect way to begin a new year in this world.  Brave and vulnerable all at once. 

3 Layer Ice Cream Cake || A Dairy Queen inspired homemade ice cream cake recipe for all your birthday needs! This party dessert is loaded with three ice creams (chocolate hazelnut, vanilla + spumoni) with crunchy oreo + fudge layers. Topped with a whipped cream frosting. || creamandhoney.ca
3 Layer Ice Cream Cake || A Dairy Queen inspired homemade ice cream cake recipe for all your birthday needs! This party dessert is loaded with three ice creams (chocolate hazelnut, vanilla + spumoni) with crunchy oreo + fudge layers. Topped with a whipped cream frosting. || creamandhoney.ca
3 Layer Ice Cream Cake || A Dairy Queen inspired homemade ice cream cake recipe for all your birthday needs! This party dessert is loaded with three ice creams (chocolate hazelnut, vanilla + spumoni) with crunchy oreo + fudge layers. Topped with a whipped cream frosting. || creamandhoney.ca
3 Layer Ice Cream Cake || A Dairy Queen inspired homemade ice cream cake recipe for all your birthday needs! This party dessert is loaded with three ice creams (chocolate hazelnut, vanilla + spumoni) with crunchy oreo + fudge layers. Topped with a whipped cream frosting. || creamandhoney.ca
3 Layer Ice Cream Cake || A Dairy Queen inspired homemade ice cream cake recipe for all your birthday needs! This party dessert is loaded with three ice creams (chocolate hazelnut, vanilla + spumoni) with crunchy oreo + fudge layers. Topped with a whipped cream frosting. || creamandhoney.ca
3 Layer Ice Cream Cake || A Dairy Queen inspired homemade ice cream cake recipe for all your birthday needs! This party dessert is loaded with three ice creams (chocolate hazelnut, vanilla + spumoni) with crunchy oreo + fudge layers. Topped with a whipped cream frosting. || creamandhoney.ca

3 LAYER ICE CREAM CAKE

the magic

inspiration:                bffs, birthday parties + loot bags

the feels:                    cold, creamy + crunchy                            

eat with:                    friends, coffee, tea

might like if you're into:              friendship necklaces (remember                                                        these?), loot bags, brain freeze,                                                        spin the bottle, ouija boards,                                                            makeovers, truth or dare, prank                                                        calls, Girl Talk.

the science

makes one 3 layer 9" cake || serves 16 – 18 

ingredients:

                                                                                                                                                                                                 cake

  • 1 + 1/4 cup chocolate cookie crumbs (like oreo cookie crumbs)
  • 1/4 cup coconut oil, melted
  • 36 oreo cookies, half roughly chopped or more if needed.
  • 1.5 - 2 cups chocolate fudge sauce (Brown Eyed Baker's recipe is lovely)
  • 1.5 L each of three ice cream or gelato flavours (I used vanilla, spumoni and baccio aka chocolate-hazelnut)
  • optional: sprinkles, food colouring for frosting

stabilized whipped cream frosting

  • 2.5 cups whipping cream (double cream)
  • 2 tsp gelatin (I use Knox) 
  • 2 tbsp cold water
  • 1/4 cup icing sugar
  • 1/2 tsp natural vanilla extract

method: 

  1. Line the entire inside of a 9-inch springform pan with plastic wrap (bottom and sides) with a few inches overhanging. 
  2. In a medium bowl, add chocolate cookie crumbs and coconut oil and stir until combined. Press mixture evenly into the bottom of the springform pan. Put pan into freezer for 15 minutes or more.
  3. Take one flavour of ice cream/gelato out of freezer and use a knife to cut slabs right through the container. Remove from lining of container and press on top of the cookie crumb bottom. Use a spatula to press down and even out top of ice cream. Place layer of plastic wrap on top and place back into freezer for at least another 2 hours. 
  4. Remove from freezer, take off plastic wrap and place aside. Layer full oreos on top of ice cream. Add second flavour of ice cream using the same method as step 3. Place plastic wrap back on top and refreeze for another 2 hours.
  5. Get a cloth and run under hot water (which will help to remove the cake from pan). Remove cake from freezer. Place a large plate or cake bottom (larger than springform pan) beside you on the counter. Turn cake upside down on to the counter (plastic wrap side down), open springform lock and remove cake from pan. Use the wet hot towel to wrap around the side of the pan to help loosen the cake. Lift up and it should slide off. Remove bottom of pan from the side facing up. Quickly grab the cake by the plastic wrap flip upside down on to the large plate or cake bottom. Cover fully with plastic wrap and place back into freezer. 
  6. Put springform pan back together. Wash and dry if need be. Add chopped up oreos to base and cover evenly with fudge sauce. If fudge is warm, place in freezer for 30 or more minutes. If fudge is room temperature, add final ice cream layer by following the instructions in step 3 again. Cover in plastic wrap and refreeze for 2 hours or more. 
  7. Remove both ice cream cakes from freezer. Remove the ice cream cake from springform pan the same way as in step 5. Add on to larger cake cookie/fudge side down. Cover entire cake with plastic wrap and freeze again (ideally overnight) but at least 4 - 6 hours. 
  8. Make stabilized whipped cream. You can use this method from Wilton. It must be stabilized to keep for multiple days in the freezer. If it will all be eaten that day then you don't need to stabilize it with gelatin. 
  9. Add colour to frosting if desired. Frost and pipe cake. Add sprinkles. Refreeze if not serving right away. 
  10. When cutting the cake, keep dipping the knife in hot water. 

 

Adapted from cake queen Sweetapolita.

 

PLUM TARTE TATIN + GINGER MILK ICE CREAM

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

The way an idea is born and ripens is one of my favourite things in life. It begins with a tiny spark–you don't know where it's going but you know it feels too good to dismiss. It's like candlelight you follow through the dark tunnels of mind and soul until the flame brightens and you begin to see hints of treasures around you. Objects you can't quite make out. You move closer to one and then another, observing which desires more of your attention–you find one brings more excitement than the rest. You move in closer and notice the intricacy and how it shimmers. You want to know all it's curves, smooth parts and rough patches. You are bound to it now. You don't want this intoxicating momentum to stop so you must begin. You follow each clue and step along the way which continues to reveal a new hint, a new part of the journey.

The thrill is in following the mystery and seeing where it takes you. Sometimes you don't know it's happening until you reflect back on how you got where you are, and it clicks–you can see the elaborate tapestry that has woven itself in and around your bones. Whether it's a creative project, a trip away or new activity you want to try. All of it, is chasing a feeling that you believe this thing will bring you joy and make you feel more alive.  

This particular idea begins at the market. A buttery croissant in hand–you stroll past a cheese shop, buckets of dried lentils and grains, and stands overflowing with fruits and vegetables. Plums are in season and are calling you, enticing you to bring them home. You cannot deny them. 

Market Plums || Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Market Stone Fruit || Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

You arrive home, brew some coffee and peruse your kitchen slowly.

Puff pastry in the freezer, sugar in the pantry, a dash of this and that– a tarte tatin is a possibility. C'est magnifique.

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

Warm the butter in a cast iron skillet over medium heat, add salt and then cinnamon sugar. Let it melt. Place cut plums and place in the pan. Lay puff pastry on top and tuck into sides to make it all cozy. Bake. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

Right side up. Then upside down. A tarte tatin is born. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

It feels like this dessert should be eaten amongst the rolling hills of a French vineyard. Greens and purples everywhere. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

Add some fresh made ginger ice cream (vanilla works too) and serve with wine for more layers of feelings, tastes and smells. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

Savour slowly with drinks, laughter and the sharing of stories and ideas. Wander into a conversation of daydreams and vacationing in the South of France. It feels as if you're practically there already. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

You begin looking into Airbnb's, where to eat, flights prices–the idea has momentum and cannot be stopped now. It's taken hold inside and you can see it shimmering, inviting you in. 

From what began as a trip to the market, turned coffee in the kitchen, turned midday wine and dessert with a friend, turned international adventure. You never know where an idea will take you. But let's follow them, okay? Our lives will be better for it.


PLUM TARTE TATIN + GINGER MILK ICE CREAM

t h e   m a g i c 

i n s p i r a t  i o n :                    Morning market walks + French pastry.

f e e l s :                                        Sweet + spiced, like eating mulled wine. 

e a t   w i t h :                              Friends, lovers, family, wine, coffee, tea, vanilla ice cream (instead of                                                                  ginger), whipped cream, pouring cream, custard, crème fraîche, brandy,                                                            port.

m i g h t   l i k e   i f   y o u ' r e   i n t o :          The French countryside, mulled wine, stone houses,                                                                                                   bicycles with baskets, flower markets, quaint gardens,                                                                                               patisseries. 

t h e   s c i e n c e 

makes one 10 inch tarte tatin

i n g r e d i e n t s :

  • 1 sheet of butter puff pastry, defrosted in fridge overnight if frozen. 
  • 15 - 18 small plums (mine were approx. 2 inches in length)
  • 5 tbsp unsalted butter
  • 5 tbsp organic cane sugar
  • 1 tsp cinnamon
  • pinch of salt

m e t h o d :

  1. Preheat oven to 425°F. Cut your puff pastry into a circle a little larger than your pan. I lay the pan on top the puff pastry upside down and cut around. Place circle of puff pastry on a baking sheet lined with parchment paper. Lay saran wrap on top and place into fridge to keep cold. 
  2. Cut plums in half and remove pits.
  3. In a small bowl, mix together sugar and cinnamon until evenly combined. 
  4. Place cast iron pan on stovetop over medium heat and melt the butter and salt together. Add the cinnamon sugar to the pan and let simmer, stirring occasionally. Once sugar is mostly melted and mixture is evenly combined, remove from heat. Place plums around the skillet in 2 to 3 layers, skin side down. 
  5. Remove puff pastry circle from the fridge and lay on top of plums. Tuck pastry  into the sides of the pan around the plums. Bake in the oven for 25 to 30 minutes of until the pastry is golden brown.  
  6. Let cool for a couple minutes, use butter knife or small offset spatula to loosen the edges of the tart. Wearing an oven mitt, pick up cast iron pan and flip upside down over a flat plate or cutting board to remove tart. Cut into wedges and serve with ginger ice cream or whatever you please.  

*Best eaten the day of, but will keep nicely covered at room temperature for one day. Store in airtight container in the fridge if keeping for longer. Makes a nice leftover breakfast.  

Ice cream used is the most delicious ginger ice cream recipe from The Bojon Gourmet.

SUMMER BUCKET LIST

SUMMER BUCKET LIST || Cream + Honey

Sometimes I forget how much I do. How much I adventure, even in my own city. At times it can feel like I’m doing nothing. Nothing that day, nothing in life and that I’ve been doing nothing for a long time. But none of that is true. It’s just something my mind says when I’m lying down watching Netflix for 3 hours straight, or sitting on Facebook scrolling through the never ending trap that is the newsfeed". (I'm just not sure if animal memes and engagement photos of couples laying in fields of wheat making googly eyes at each other are really news"). Then I start thinking things like, “What if I died tomorrow and the last thing I did was read an article on Pokemon Go? Is that really living?"

Bucket lists. People make them but how often do they follow up on them? Most of mine are stored away in journals never to be found again. So this year I made a summer bucket list and am steadily working through them. Each experience makes me excited for the next and sends me new ideas and daydreams of things to come. My hopes are that by declaring my bucket list instead of hiding it away, it will stir up more inspiration to do. More incentive to experience new things and more joy. I love photos because they remind me that I do DO things and they invoke feelings that welled up inside me during those moments. So here is my bucket list and a few of the amazing times I’ve had lately because of it.

SUMMER BUCKET LIST || Cream + Honey

GEORGIAN BAY

SUMMER BUCKET LIST || Cream + Honey
SUMMER BUCKET LIST || Cream + Honey
SUMMER BUCKET LIST || Cream + Honey

A nautical treasure we found. 

SUMMER BUCKET LIST || Cream + Honey

Inuksuk.

SUMMER BUCKET LIST || Cream + Honey

Tater tot salad, tacos, watermelon mint cocktail and cerveza at Bent Taco in Collingwood. 

SUMMER BUCKET LIST || Cream + Honey

Gummy bears with your bill! <3

SUMMER BUCKET LIST || Cream + Honey

All was muy bueno but the baja fish taco was my favourite.


SCANDINAVE SPA

SUMMER BUCKET LIST || Cream + Honey
bucketlist-scandinavespaupdated.jpg

This place was incredible. You are initially greeted by signs like, #shhhrelax" and respect the silence". I loved it. The quietness really helps you melt into a pile of jelly in the best way possible. They only allow photos from the entrance so these don't do justice to the 6 pools that range in temperature from on  60 –104 °F. There are little waterfalls in some pools, a eucalyptus steam room, dry sauna, and many comfortable places to relax like big fat hammocks, round chairs with a canopy and pillows to lay on, and adirondacks in front of a burning fire. I rested in a hammock while gently swaying back and forth looking up at rustling leaves waving in the light breeze. It was perfection. Not everyone is crazy about the Nordic Waterfall pool (bottom right) because it literally takes your breath away. But then you're more awake than 3 cups of coffee!!! So it's good... I think. And you feel really brave after. 

bucketlist-scandinavespaupdated2.jpg

TINY HOME CAMPING 

SUMMER BUCKET LIST || Cream + Honey
SUMMER BUCKET LIST || Cream + Honey
SUMMER BUCKET LIST || Cream + Honey

A fire on the river with hot dogs and a nice bottle of ripasso. Because we classy like that.

SUMMER BUCKET LIST || Cream + Honey

This tiny home was super cute and cozy. It had a summer camp-like feel to it and was right on a river with one million baby frogs everywhere that we almost stepped on every other second! Late in the night we played Scrabble under the hanging star lights with the windows open and the sound of the rain pattering on the rooftop.

SUMMER BUCKET LIST || Cream + Honey
SUMMER BUCKET LIST || Cream + Honey
SUMMER BUCKET LIST || Cream + Honey
SUMMER BUCKET LIST || Cream + Honey

TORONTO ISLANDS

SUMMER BUCKET LIST || Cream + Honey

Views from the ferry. 

SUMMER BUCKET LIST || Cream + Honey

Views from the boardwalk.

SUMMER BUCKET LIST || Cream + Honey

Views from the pier. 

SUMMER BUCKET LIST || Cream + Honey

Views from the lake. 

SUMMER BUCKET LIST || Cream + Honey

Views from the six.


SUMMER BUCKET LIST || Cream + Honey

Waterfall hike on the Niagara Escarpment.

SUMMER BUCKET LIST || Cream + Honey
SUMMER BUCKET LIST || Cream + Honey

Random wanderings in nature. 

SUMMER BUCKET LIST || Cream + Honey

Sunsets at home and treats in the park.

SUMMER BUCKET LIST || Cream + Honey
SUMMER BUCKET LIST || Cream + Honey

Hope you are all having a wonderful ice cream filled summer! xx