Daim Ice Cream Cake – A Family Favorite with a Coffee Twist
I get asked all the time, “What’s your favorite cake?” Hands down, it’s the Daim Ice Cream Cake. But let me tell you the story behind it.
Back in the ’70s, my mom made her own version of this cake. Daim candy wasn’t around back then, so she got creative with crushed mocha-flavored meringue cookies. And let me tell you, it was absolutely delicious!
The base of this cake is a gooey almond layer that somehow gets even gooier when frozen. But the real magic? It’s all in the homemade vanilla ice cream, made with real vanilla bean paste—so rich and creamy it’s ridiculous.
And that hit of coffee? Total game-changer. I use my own homemade coffee extract, which adds depth and boldness to the ice cream, making every bite even more irresistible.
Then, there’s the crushed Daim candy (or mocha meringue cookies if you’re feeling retro). When it all comes together? Pure magic.
Every time I make this cake, people beg for the recipe. I’m not kidding—I’ve lost count of how many times someone has told me, “This is the best ice cream cake I’ve ever had.”
It’s my go-to cake for birthdays—mine, my kids’, you name it. If you’re going to try one recipe from me, let it be this one. I promise, it’s love at first bite.
Happy baking, y’all!
With love from Norway
Before you start
To read the full recipe, please subscribe!
