A Norwegian Classic Ice Cream Cake
Light, elegant, and utterly delicious, this Norwegian-style ice cream cake brings together four incredible flavors in one show-stopping dessert. Oh, sweet day—this cake is so good!
The base is a soft sponge cake layer that absorbs the ice cream like a dream, creating a subtly moist and flavorful foundation.
The second layer is a rich and smooth homemade Vanilla Bean Ice Cream, made with egg yolks, vanilla bean seeds, heavy cream, and mascarpone. The mascarpone adds a luxurious texture and depth of flavor, making this ice cream truly crave-worthy.
The third layer is a vibrant and fruity raspberry sorbet with a hint of lemon. Raspberry, with its bold color and juicy, sweet-tart flavor, is one of my all-time favorite berries. This sorbet, ready in less than five minutes, has just the right balance—it’s creamy without being too icy, perfectly complementing the other layers.
Just before serving, the cake is topped with a glossy and fluffy marshmallow frosting that’s lightly torched for a beautiful finish. This frosting not only looks stunning but also adds a delightful sweetness to round out the flavors.
This is a true wow dessert—perfect for special occasions—and you can make it ahead and freeze it. Simply torch the marshmallow frosting right before serving for that extra flair.
The flavor combination is divine, with each layer harmonizing beautifully. I hope you fall in love with this Norwegian-style ice cream cake as much as I do.
With love from Norway,
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