My First Ice Cream Cake on My Twenty First Birthday

To be honest, when I realized my birthday was three weeks after arriving in Huelva I thought I might not really know anyone and didn’t think I’d do anything special, but it was a really nice night and my roommates and I put together a fun little party. I was a very happy and grateful birthday girl:) We hosted a little birthday dinner shindig and invited the friends we had made so far in Huelva.We told everyone that they were more than welcome to bring a friend or any housemates, so I don’t think I actually knew about half the people who came, but we made a lot of friends and met some new neighbours, which was awesome!
To make things even more memorable, my fabulous roommates surprised me with a cake at the salsa club the next night and after they told our salsa instructors that it was my birthday I was made to dance with all the men at the club– I’m sure I looked more inept than Jennifer Grey at the beginning of Dirty Dancing, but it was so fun I really didn’t mind!
Now, my twin is visiting me in Huelva after a an awesome twin-time/sightseeing weekend in Cordoba — I couldn’t be happier.

I made a modified chocolate ricotta mousse tonight in Huelva to celebrate TShap’s arrival!

Without a working oven, I decided to improvise and make an ice cream cake. Our kitchen set up is really basic, so I didn’t make a crust or anything. It was literally just layers of ice cream, with homemade ganache, crushed Oreos and peanuts in the middle. It was the first ice cream cake I had ever made, and after some initial issues with the free form bottom layer on the plate melting before I could get it in the freezer it worked out super well! I’d even go so far and say it was a hit, but people might have just been nice since it was my birthday…but really, ice cream, chocolate, crumbled cookies and salty nuts? It seems like a winning combo no matter what!

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Chocolate Ricotta Mousse

You know what’s awesome? A dessert that only takes 10 minutes to put together. Toss it in the fridge for an hour while you do something productive (or nap), and then it’s ready. It’s like it practically makes itself. Magical.


This is one of those desserts.  Minimal effort, but fabulous results. This is for chocolate lovers. It isn’t too sweet, so the intense chocolate flavour is the star of the show.  Serve it with a spoonful of whipped cream and seasonal fruit, and voilà!,  a deliciously pretty dessert.

Slightly less exciting is when you have a major brain fart and don’t realize that your lactose intolerant friend probably can’t eat ricotta cheese. Don’t bring this to lactose intolerant friends, even if they are incredibly nice about it and happen to have another dessert on hand anyway. You could make coconut macaroons instead, maybe?

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