In my family we all love the daim bar. I grew up eating them for fika instead of a cookie sometimes (but only half a daim bar each!) and my favourite ice cream is still the daim ice cream. Either as scoops or the daim cone we have in Sweden.
So I don’t know why it took me so long to try this daim ice cream cake recipe, as it basically has my name written all over it!
I made it for pudding in the summer for some friends of mine and we all loved it, although I thought it was borderline too sweet. (Who have I become?!) So when I made it for the second time, only a few days later, for dinner with my parents, I changed the proportions a bit. The cake base is really lovely but also very sweet so by adding more ice cream on top the base appeared less dominant and sweet. So this is not the original recipe, but my adaptation of it, and isn’t that the beauty of sharing recipes really?! That we can all change them after our own preferences.
And yes, of course it was a hit with my daim bar loving parents as well!
Daim ice cream cake, serves 6-8
Translated from and adapted after Söta Saker’s recipe.
100 g butter, softened
100 ml golden caster sugar
100 ml oats
2 tbsp cocoa
1 tsp vanilla
2 daim bars
150 ml double cream
75 ml caramel sauce
3 daim bars
Mix butter, sugar, oats, cocoa and vanilla to a sticky batter. Chop the daim bars coarsely and mix into the batter. Press the batter onto a baking parchment covered cake tin.
Whip the cream and add the caramel sauce bit by bit, while whipping until soft peaks. Chop the daim bars and add to the cream mixture. Pour the cream mixture into the tin. Cover with cling and put in the freezer for at least 4 hours or over night. Remove from the freezer a few minutes before serving and decorate with caramel sauce and daim sprinkles.