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Islagkage med jordbær og nøddebund - Nem jordbærislagkage
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Strawberry ice cream cake with a nut base

Recipe for an easy strawberry ice cream cake with a nut base.
Course Dessert
Cuisine Danish
Nøgleord Easy summer dessert, Homemade ice cream, Ice cream cake, Ice cream without a machine
Total Time 6 hours
Servings 12 people
Calories 454kcal

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

Instructions

  • 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

Calories: 454kcal | Carbohydrates: 53g | Protein: 10g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 88mg | Sodium: 105mg | Potassium: 242mg | Fiber: 3g | Sugar: 49g | Vitamin A: 762IU | Vitamin C: 25mg | Calcium: 208mg | Iron: 1mg