Let me tell you something kind of funny about us Norwegians. We’re absolutely OBSESSED with ice cream, even though we live in a place where it’s freezing cold half the year! Maybe it’s because we spend those long winter months dreaming of summer treats while wrapped in wool sweaters by the fireplace.

Whatever the reason, when the sun finally shows up, we go all in on our frozen desserts!

And if you’ve ever been to a Norwegian celebration, you know there’s one dessert that makes everyone’s eyes light up – that gorgeous, crowd-pleasing Daim ice cream cake.

If you’re Norwegian, you know the one I’m talking about – the cake that causes a little stampede toward the dessert table at every gathering!

How This Cake Stole Our Hearts

I still remember my first slice of Daim cake at my cousin’s confirmation party when I was maybe ten years old. That perfect combination of crunchy caramel bits and smooth ice cream was nothing short of life-changing!

And I’m clearly not alone – this cake has become such a staple that showing up to a May 17th Constitution Day celebration without one is practically unpatriotic!

Picture this:

The streets filled with children in colorful bunads (our traditional costumes), Norwegian flags waving everywhere, and families gathering afterward for massive spreads of food that ALWAYS end with slices of this beloved dessert.

May 17th is our nation’s biggest ice cream day – we eat it by the bucketload while celebrating our country’s Constitution Day!

Making It Plant-Based (Without Anyone Noticing!)

When I went vegan a few years ago, missing out on Daim cake during our family’s Constitution Day party felt like having to sit inside during the parade – completely unacceptable! So I set out on a mission to create a version that would satisfy even my most traditional, dairy-loving relatives.

After some experimentation (and yes, a few failures my neighbors were happy to help dispose of), I cracked the code!

Using Breyer’s oat milk vanilla ice cream as the creamy base and making my own vegan Daim pieces, I created something that had my non-vegan sister asking for the recipe – the ultimate seal of approval!

The Perfect Balance of Nostalgia and Celebration

There’s something about that first bite—when the ice cream starts melting just slightly on your tongue while your teeth crunch through those caramelized almond bits—that feels like the official start of celebration mode. It’s like that moment when the sun first returns after polar night and everyone stops to lift their faces toward the light.

The beauty of this dessert, besides its wonderful taste, is how it brings people together. Whether you’re enjoying it in a cabin in the mountains after a day of hiking, passing slices around a backyard filled with friends on a rare warm evening, or serving it as the grand finale to your May 17th feast, this cake has a way of creating those perfect hygge moments that we Norwegians live for.

I hope you will try out my vegan version of Daim iskake!!

Vegan Daim Ice Cream Cake

Makes 1 x 9-inch cake

Ingredients

For the base:
½ cup (125 ml) chickpea liquid (aquafaba)
1 cup (200 g) sugar
1 ¾ cup (250 g) whole, raw almonds
For the filling:
2 pints (2 liters) vegan vanilla ice cream
⅔ cups (130 g) crushed vegan Daim chocolate

For the topping:
Additional crushed vegan Daim chocolate

Directions

To prepare the base:
Preheat the oven to 350°F (175°C).

Line the bottom of a 9-inch springform pan with parchment paper and set aside
.
Grind the whole almonds in a food processor until they reach a fine meal consistency.

In the bowl of a stand mixer fitted with the whisk, whip the aquafaba on medium speed until it becomes foamy.
Increase the speed and gradually add sugar to the aquafaba while continuing to whip until it forms stiff peaks.

Gently fold the ground almonds into the aquafaba-sugar mixture.

Press this mixture firmly into the bottom into the prepared springform pan. It will look very tall, but remember the aquafaba will reduce in size in the oven.

Bake in the middle of the oven for about 25 minutes until the crust is slightly golden and firm.

Remove from the oven and allow the crust to cool completely.

Remove the side of the springform pan and clean it, then carefully remove the parchment paper from the bottom of the crust and set it aside on a plate. Place the springform pan back on the base.

To make the ice cream cake:
Once cool, remove ice cream from the freezer to soften slightly (about 15 minutes).

Add the crushed Daim chocolate to the softened ice cream and mix to combine.

Line the bottom and insides of the springform pan with plastic wrap. Carefully place the almond base inside on the bottom. Spread the ice cream over the base.

Freeze cake for at least 4 hours or overnight until completely firm.

Remove the side of the springform fan and carefully remove the plastic wrap.

Before serving, top with the remaining crushed Daim chocolate.

Let sit at room temperature for 5-10 minutes before slicing with a warm knife.

Enjoy your delicious vegan ice cream cake with that wonderful Daim chocolate crunch!

More Recipes To Try…

Homemade Vegan Daim Chocolate

Norvegan Carrot Cake Two Ways

Norvegan Marsipankake

A Summery Lemon-Vanilla Cake with Strawberries