In Norway, ice cream cakes are a must for parties. Since they’re frozen, they’re easy to bring along and always a crowd-pleaser. I absolutely love making ice cream cakes, and this one is something I grew up with—it’s incredibly delicious and full of texture and flavor.
We call it Krokankake in Norway, and in English, you could think of it as Praline Ice Cream Cake. It starts with a gooey almond crust—one of my favorites for ice cream cakes because it’s soft, chewy, and naturally gluten-free. Then, it’s topped with a rich, no-churn vanilla ice cream made with mascarpone, sweetened condensed milk, sea salt, and vanilla bean paste. But what truly makes it special is the krokan—a crunchy caramelized almond praline that gets crushed and folded into the ice cream, creating the most irresistible texture in every bite.
I like to shape it into a pie using a loose-bottom pan, which makes slicing and serving a breeze. And let me tell you, every bite is pure bliss—the creamy ice cream, the buttery almond crunch, and that perfect balance of sweetness and saltiness. If you love ice cream and want to treat yourself to something extra special this weekend, this is the recipe to try!
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