Easy strawberry ice cream cake with a nut base – a strawberry ice cream cake with no custard base and no ice cream machine.
The world’s easiest ice cream cake with strawberries and a nut base.
Are you looking for the perfect dessert for summer parties, one that tastes of sun and summer but doesn’t demand hours in the kitchen? Then this strawberry ice cream cake with a nut base is just the thing for you.
The preparation is minimal and fairly quick – it is only your patience that is put to the test while the ice cream sets in the freezer.
This is my “go-to” recipe when it has to be really easy but still taste heavenly. The secret is a remarkably simple ice cream that doesn’t need an ice cream machine, no heating and no tricky techniques. It is made from nothing more than whipping cream and condensed milk, folded together with a homemade strawberry purée.
For the base, I have made a very simple, chewy nut base that is baked in the oven. The combination of the chewy nut base and the creamy, fresh strawberry ice cream is nothing short of brilliant.
Top it with plenty of fresh strawberries and let it stand on the kitchen counter for 15-20 minutes before serving, so the texture is perfectly creamy. It is summer on a plate.
Strawberry ice cream cake with a nut base
Ingredients
Nut base
- 200 g almonds or hazelnuts
- 200 g sugar, preferably cane sugar
- 3 large eggs
- 1 pinch salt
- Butter for the tin
Strawberry ice cream
- 500 g strawberries, fresh or frozen
- 100 g sugar
- 1 vanilla pod, seeds scraped out
- 1 tin sweetened condensed milk, approx. 400 g
- 1/2 l whipping cream (38% fat)
You will also need
- Springform tin, approx. 26-28 cm
- Acetate cake collar
- Fresh strawberries or other decoration
Method
- Whisk the eggs, sugar and a pinch of salt until pale, thick and fluffy.
- Blitz the nuts to a medium-fine flour and fold them into the egg mixture.
- Line the base of a springform tin with baking parchment and grease the whole tin, including the parchment, with a little butter.
- Pour the batter into the tin and tap it on the worktop a couple of times so any air bubbles rise to the surface.
- Bake the base in a preheated conventional oven (top and bottom heat) at 175°C for approx. 30-35 minutes. Then let it cool completely, in the fridge if you like, and press the top down flat.
- Put the strawberries, sugar and vanilla seeds, along with the empty vanilla pod, in a saucepan and bring to the boil.
- Let the strawberries simmer until completely soft – approx. 10 minutes. Remove the vanilla pod and blend the strawberries to a smooth purée. Put it in the fridge and let it cool completely.
- Whip the cream and condensed milk together to a creamy, airy ice cream mixture. Fold in the cold strawberry purée and stir until well combined.
- Line the inside of the springform tin with an acetate cake collar; it should stand a little above the top of the tin so all the ice cream mixture will fit.
- Pour the ice cream mixture over the base. Tap the tin gently on the worktop so the mixture fills the whole tin, and smooth the top with a palette knife.
- Freeze the ice cream cake for at least 4 hours, or until frozen all the way through.
- Take the ice cream cake out of the freezer 15-20 minutes before serving and decorate with fresh strawberries.
Nutrition
Premium
Hej Diana, tak for dine gode opskrifter. Skal lave din islagkage på fredag og vil bruge frosne jordbær, skal de tø op og dryppe af i en sigte først?
Mvh Lisa
Hej Lisa
Ej hvor dejligt, håber den hitter 🙂
Du kan sagtens smide dem i gryden frosten, og så bare koge til de er helt møre:)
Warm wishes, Dianna
Uhmm.. nøj fik lavet den og som du skriver Diana, så er den super nem at lave og smagte vidunderligt
Hej Lisa
Det er jeg virkelig glad for at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Hej Diana, tak for altid gode opskrifter skal lave islagkagen på fredag, hvis jeg bruger frosne jordbær, skal de så tøes op og drænes for væsken i en si ?
Rigtig dejlig islagkage – gæsterne kunne også godt lide den
Hej Lisbeth
Ej hvor er det bare dejligt at høre – tusind tak for de søde ord:)
Warm wishes, Dianna
Hej Diana
Har du prøvet at lave den med en anden bund. Vi har en i familien med nødde allergi og hvad tænker du ville kunne bruges i stedet for. På forhånd tak
Mange hilsner
Bodil
Hej Bodil
Ja du kan sagtens lave den med f.eks. en bund af kammerjunkere, det smager så dejligt 🙂
Der skal du til denne kage bruge ca. 250 g kammerjunkere som du blender fint og blander med 100 g smeltet smør:)
Warm wishes, Dianna
Hej Diana
Har du prøvet at lave den med en anden bund. Vi har en i familien med nødde allergi og hvad tænker du ville kunne bruges i stedet for. På forhånd tak
Mange hilsner
Bodil
Hvor mange personer er den til? Får 24 gæster – er en nok?
Hejsa
Nej til 24 gæster ville jeg lave minimum 2 – så er der et lille stykke til hver.
Ved 3 stk er der et fint stort stykke til hver, og måske en lille rest:)
Warm wishes, Dianna
Super lækker og nem altid god opskrifter fra dig!
Hej Jeanet
Hvor gør det mig glad at høre – tusind tak for de søde ord:)
Warm wishes, Dianna
Den ser godt nok lækker ud. Har du noget bud på, hvor lang tid i forvejen, jeg kan lave den?
Hej Lisbeth
Tusind tak:)
Jamen den kan sagtens laves 2-3 uger i forvejen – så længe den er tætlukket på frost:)
Warm wishes, Dianna
Ser nydelig ut! Skal lages til 17. mai her i nord
Hej Tone
Hvor dejligt at høre – håber den bliver et hit 🙂
Warm wishes, Dianna