Homemade Ice Cream Cake
A Treat for the Kids!

This is one of my kid's favorite homemade ice cream cake recipes. This cake is made with cream kisses (Scandinavian sweet, a kind of marshmallow treat), Daim (a caramel candy bar coated with chocolate, similar to a Heath bar) and macaroon cookies.

A Sweet Treat!

The cream kisses are fairly simple to make, and can be made with 3 different bases depending on the type of taste you prefer. A marzipan base, biscuit base or a waffle base. I've chosen a marzipan base for this recipe. Try them with some of your favorite homemade ice cream cake recipes.

Marzipan base: (15)

If you're going to buy your marzipan, you'll need about 8 oz (250 grams)
Here is a recipe for marzipan if you'd like to make it yourself:
7½ oz (225 grams) almonds
2½ oz (75 grams) sugar
water

Method:

Blanch the almonds. (Pour boiling water over and let them sit for a minute. Rinse with cold water and remove the skins). Place them on a table cloth and pat dry. Let them dry off for about an hour. Transfer to a blender or food processor and ground thoroughly.
Combine the sugar with a little bit of water in a small saucepan. Heat until the candy thermometer reaches 234˚F (112˚C), (if you don't have a thermometer you can use the cold water test, put a drop of the boiling syrup in cold water and if it is finished the syrup will form a soft ball).
Remove the saucepan and turn down the heat. Add the ground almonds and stir. You might need to add a little more water to the mixture. Place the saucepan over low heat and "dry" the mixture for a few minutes, stirring continuously. Transfer to a suitable container, cover and place cool for about 24 hours.

Roll out the marzipan and cut 15 circles with a glass/cookie cutter for the base. Place on a baking sheet and bake for 5-8 minutes at 350˚F (180˚C) middle oven.

Filling:

5 oz (150 grams) sugar
1½ fl oz (50 ml) water
2½ oz (75 grams)glucose (optional)
2½ oz (75 grams) egg white



Method:

Boil the sugar, glucose and water for 2 minutes. Whisk the egg whites and slowly add the sugar-water to them. Now whisk the mixture at medium speed (electric whisk) for about 15 minutes. Pipe the mixture on to the marzipan base and bake for 5 minutes at 350˚F (180˚C). When completely cool coat with dark chocolate (approximately 4 oz (125 grams) for 15 cream kisses).

Macaroons can be used for several homemade ice cream cake recipes.
(Macaroon ice cream tastes great too).

Ingredients:

5 oz (150 grams) sugar
5 oz (150 grams) almonds
1½ egg whites

Method:

Blanch and ground the almonds, blend with the sugar and stir in the egg whites a little at a time. Form small balls (about the size of a walnut) and place on a baking sheet and flatten them with your fingers. Bake at 400˚F (200˚C) middle oven for about 15-18 minutes. Keep an eye on them.

Don't You Just Love Homemade Ice cream cake recipes!

Ingredients: (8-10 servings)

5 egg yolks
6½ oz (190 grams) confectioners sugar
9-12 cream kisses
3½ oz (100 grams) macaroons
1-2 Daim bars (or Heath bars)
3 egg whites
2 cups (500 ml) double (heavy) cream

Method:

Whisk the egg yolks with the confectioners sugar. Whip the cream and turn in the egg yolks. Whisk the egg whites until they form soft peaks and combine with the cream and egg yolks.
Crush the macaroons and chop the Daim bar into small pieces, add them to the mixture. Transfer the mixture to a spring form cake pan and then press the cream kisses into the ice cream. Tap the form on to the table, cover and freeze.
Freeze for at least 6 hours, place in the refrigerator 20-30 minutes before serving. Decorate with chocolate, almonds or fresh fruit.