Danish Soft Mallow  & Ice Cream Cake, Layers of yumminess perfect for the holiday season.

This ice cream cake is inspired by Danish little soft mallow cakes also known as flødeboller. You can find the recipe for this special treat in the app, search for Danish flødeboller & Chocolate kisses

Flødeboller (soft mallow cakes) in Denmark starts with a marzipan crust, it has a generous amount of soft marshmallow filling and is dipped in melted chocolate. At most cafes in  Denmark, they are often drizzled with desiccated coconut and are enjoyed as a special treat with a cup of coffee.

 

 I fell in love with an ice cream cake version of this popular Danish treat. When I visited Peter Beier Cafe in Copenhagen in Denmark and tasted their 25th Anniversary Flødeboller Ice Cream Cake it was so delicious and I wanted to re-create their special ice cream cake.

This Danish Soft Mallow  & Ice Cream Cake has a no-bake crust, the first layer has a raw marzipan layer. 



The raw marzipan is made with raw almonds with the skin on which gives the marzipan a distinctive appearance and texture and taste so amazing especially when you add vanilla bean paste.

The raw marzipan layer is then covered in a thin layer of semisweet chocolate ganache that becomes velvety in the freezer and is then drizzled with desiccated coconut.



The second layer has a no-churn vanilla ice cream which is made in minutes and is covered with another thin layer of semisweet chocolate ganache and desiccated coconut 

The third layer is topped with marshmallow fluff. The fluff is a bright white soft marshmallow frosting that is incredibly delicious on this ice cream cake, it does not harden in the freezer but stays soft and fluffy.

On top of the marshmallow fluff, there is another thin layer of semisweet chocolate ganache and coconut drizzle. 

This ice cream cake is so delicious and easy to make, it has a few multistep processes but it is well worth the effort.

 

Merry Christmas,

XO, Love Manuela

Before you start