One of the things I love most about Denmark is how inspiring it is just to wander into bakeries or cafés.
Every time I visit, I’m struck by the creativity in their desserts. On one of my trips to Copenhagen, I visited Peter Beier Café and discovered their 25th Anniversary Flødeboller Ice Cream Cake. The combination of flavors and textures was so unexpected—and so delicious—that I knew I had to try recreating it at home.
This ice cream cake starts with a layer of raw marzipan, made with almonds for a beautifully rich, nutty flavor. On top is a smooth layer of semisweet chocolate ganache, lightly sprinkled with coconut, followed by creamy, no-churn vanilla ice cream.
The final touch is soft marshmallow fluff, which freezes perfectly but stays light and fluffy.
The result is simply divine. Every bite is a perfect balance of chewy, creamy, and fluffy, with just the right amount of sweetness. It’s one of those desserts that makes you pause and say, “Wow!”
A little effort, yes—but it’s so worth it.
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