Go Back
–+ servings

Vegan Daim Ice Cream Cake

Discover how to make Norway's beloved Daim Ice Cream Cake vegan! This creamy-crunchy dessert featuring homemade plant-based Daim pieces is perfect for May 17th celebrations. A taste of Norwegian tradition with all the flavor and none of the dairy
Print Pin
Course: Dessert
Cuisine: Norwegian
Keyword: ice cream cake
Servings: 10 people
Author: Sunny Gandara | Arctic Grub

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 Daim chocolate

For the topping:

  • Additional crushed Daim chocolate

Instructions

To prepare the base:

  • Preheat the oven to 350°F (175°C).
  • Line the bottom of a 9-inch springform pan lined 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 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.

To serve:

  • 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!