You might think, what’s up with all the ice cream cake recipes in the middle of winter? In Scandinavia, we love serving ice cream cakes during the holiday season.
They’re perfect to enjoy after a heavy dinner.
Norwegian Krokan Ice Cream Cake is one of my favorite ice cream cakes to make for the holiday season. It is gooey and dreamy in taste.
The Norwegian word “krokan” means crushed praline, which is usually made with almonds. I prefer the version without almonds and instead make crushed salted caramel shards.
The ice cream cake starts with a gluten-free almond crust that is gooey, chewy, and crunchy.
The cake is then topped with vanilla ice cream made with egg yolks. The ice cream has the texture of part ice cream and part vanilla mousse, and it is combined with crushed salted caramel shards.
The crunchiness of the crushed salted caramel shards melts perfectly into the vanilla ice cream, and the ice cream cake is finished off with salted peanuts that balance the sweetness of the vanilla ice cream.
This ice cream cake is gooey, divine, and perfect for enjoying a small slice on Christmas or New Year’s Eve after a heavy dinner.
Before you start
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