Danish Soft Mallow  & Ice Cream Cake
 

• Plan ahead. The assembled ice cream cake needs to be frozen for at least 6 hours.
   
• To make the marzipan crust; Have a springform lined with parchment paper.
   
• Place 250 gram whole raw almonds in a food processor and process until finely ground.
   
• Add the 200-gram confectioners' sugar/ or powdered sugar, one teaspoon vanilla bean paste, pulse, and add 50-gram water a little at a time. You might not need all of the water.  Pulse until the dough comes together.
   
• Dust your work surface with 100-gram confectioners' sugar, take the almond paste out of the food processor, dust it with icing sugar, and knead it.
   
• If not used right away, wrap in plastic wrap; It will keep in your refrigerator for up to 2-3 weeks, wrapped in plastic wrap.
   
• Pat the marzipan evenly over the bottom of the springform. It is easier to place a new parchment paper on top of the marzipan and then pat it down into an even layer.
   
• I use a sheet of acetate around the inside of the springform and ensure a smooth and beautiful edge to the finished ice cream cake. You can also cut a long strip of parchment paper and use a touch of baking spray or butter to help it stick to the springform. Then, wrap the acetate sheet or parchment paper around the inside of the springform. Acetate sheets are often sold at specialty cake stores but can always be found online.
   
• Set the springform in the freezer while you make the semisweet chocolate ganache.

Chocolate Ganache Glaze – Semisweet
 

• To make the Chocolate Ganache, Chop your dark chocolate as fine as possible. If using chocolate from a large block or bar, chop off the chocolate with a long serrated knife.
   
• Place 300-gram semisweet chocolate into a medium heat-proof bowl and set aside for now.
   
• In a medium saucepan, add 350-gram heavy cream, two tablespoons glucose or light corn syrup, one teaspoon vanilla bean paste, two teaspoons instant espresso powder, and 1/4 teaspoon fine sea salt.
   
• Place the saucepan over medium-low heat. Once the cream begins to simmer, remove it from the heat and pour it over the chopped chocolate.
   
• Wait for 2 minutes, then use a silicone spatula or a spoon while stirring very slow in the middle of the bowl, until completely combined, and the chocolate has melted and is smooth, silky, and shiny.
   
• Pour the hot ganache through a fine-mesh sieve into a clean small bowl. This is optional, but straining creates a very smooth, even shinier glaze.
   
• This ganache glaze will thicken if you let it sit at room temperature.
   
• If your ganache gets too thick, in between the second two layers of this ice cream cake, warm it slightly over a pot of barely simmering water for a few seconds ( not in the microwave) or until it reaches the desired consistency.
   
• Let the ganache sit at room temperature for 20 minutes before you pour it on top of the raw marzipan for this ice cream cake. You don't want the ganache to be warm when you pour it over the layers.
   
• When ready pour 1/3 of the chocolate ganache on top of the raw marzipan, Jiggle the pan from side to side to even the chocolate ganache.
   
• Set the remaining chocolate ganache aside for the two remaining layers.
   
• Drizzle the chocolate ganache top with desiccated coconut. 
   
• Put the springform in the freezer and leave it there until the top of the ice is firm, about 15 minutes.

No-churn Vanilla Ice Cream

• When you make the ice cream make sure your heavy cream and sweetened condensed milk are very cold before you start.
   
• To make the No-churn Vanilla Ice Cream; If using vanilla bean. Use a sharp knife to split the vanilla bean lengthwise and scrape out the vanilla seeds.
   
• Into the bowl of a stand mixer fitted with the whisk attachment ( or in a large bowl and using an electric beater), whip 500-gram cold heavy cream, seeds from 1 vanilla bean, and 1/8 teaspoon fine sea salt on low speed for a minute, then turn the mixer up to medium speed until medium-soft peaks form, about 2 to 4 minutes.
   
• Pour in the 300 gram cold-sweetened condensed milk into the whipped cream. Add one tablespoon pure vanilla extract if using.
   
• Continue to whip on medium-high speed until fully combined and fluffy, about 1 to 2 minutes.
   
• Take the springform with the marzipan/chocolate/coconut layer out of the freezer. 
   
• Scrap the vanilla ice cream on top of the marzipan/chocolate/coconut layer using an offset spatula or a spatula, spread it even layer.
   
• Put the springform back in the freezer and leave it there until the top of the ice is firm, 30 to 60 minutes, depending on how cold your freezer is.
   
• If your ganache gets too thick, in between the layers, warm it slightly over a pot of barely simmering water for a few seconds ( not in the microwave) or until it reaches the desired consistency.
   
• Pour another 1/3 of the chocolate ganache over the  Vanilla ice cream layer for the next layer. 
   
• Jiggle the pan from side to side to even the chocolate ganache. Jiggle the pan from side to side to even chocolate ganache.
   
•  Drizzle the top with desiccated coconut. 
   
• Put the springform back in the freezer and leave it there until the top of the ganache is firm, 10 to 20 minutes, depending on how cold your freezer is. In the meantime, make the fluff.
   

Marshmallow fluff

• "Baker's note: For best results, use chilled egg whites as the proteins are tougher and break down more slowly. This results in a stronger meringue once a pinch of cream of tartar and sugar is added. Whip the egg whites enough to reach their maximum volume by the time the sugar syrup is ready. When pouring the cooked syrup into the egg whites, be careful not to pour it too fast, as this may cause lumps. Ensure that the sugar syrup is cooked to 118°C/244°F for the best results."
   
• In a 20 cm (8 inch) wide saucepan, put 225 grams of superfine sugar, 120 grams of glucose, and 90 grams of water; use a clean finger to stir the sugar until evenly moistened and sandy. When the sugar is melted and begins to bubble, with a clean pastry brush, brush down the sides of the pan with cold water in case any sugar crystals remain. Cook over medium heat without stirring until the temperature reaches 118°C/244°F.
   
• "In the meantime, wipe the inside of a stainless steel or glass bowl, and then whisk the attachment with a paper towel moistened with a little lemon juice. This step is done to eliminate any trace of grease, which would hinder the egg whites from stiffening."
   
• "Put 150 grams of egg whites, 3 tablespoons of superfine sugar, and a pinch of cream of tartar into the bowl of a stand mixer with the whisk attachment, and turn it on low speed. When the sugar reaches a rolling boil, increase the mixer speed to medium."
   
• "Baker's note: Keep a close eye on the egg whites while whipping them to avoid over-whipping. You want the whites to be whipped with enough volume to be fluffy and shiny while ensuring that the sugar syrup is cooked to the correct temperature (118°C/244°F). If you over-whip the egg whites, they will become dry and grainy, and the meringue cannot be fixed. At this point, the water will start to seep out of the egg white foam, and the whites will separate, rendering the meringue unusable. Therefore, it's important to keep a close eye on the mixer while whipping the egg whites."
   
• "When the sugar syrup reaches a rolling boil, increase the mixer speed to medium. When the sugar syrup reaches 110°C/230°F, increase the mixer speed to medium-high. Whip the egg whites until they are fluffy with stiff peaks and have a shiny but still soft texture. Be careful not to over-whip the egg whites, which can cause them to become dry."
   
• "Remove the saucepan from the heat when the temperature reaches 118°C/244°F. When pouring the cooked syrup into the egg whites, be careful not to pour it too fast, as this may cause lumps and affect the taste. With the mixer on medium-high speed, carefully pour in the hot sugar syrup in a slow, steady stream. Pour the syrup directly onto the whites between the mixer bowl edge and the outer reach of the whisk to prevent splattering or creating lumps."
   
• "After all the syrup has been added, increase the mixer to high speed and continue mixing until the marshmallow fluff becomes thick and glossy and holds a stiff/firm peak. It's important to mix for at least 10 minutes to achieve a stiff fluff. This fluff frosting is very stable and will not break from overmixing before it cools. The ideal temperature for the mixture should be between 30°C to 35°C / 86°F to 95°F. Once the frosting has reached the desired consistency and temperature, it is ready to be used."
   
• Add vanilla bean paste at the very end if using.
   

To assemble
 

• Take the springform out of the freezer and spread 3/4 of the fluff filling with a spatula on top of the ganache coconut layer. You will have left some fluff. It is delicious in hot cocoa.
   
• If your ganache gets too thick for the final layer, warm it slightly over a pot of barely simmering water for a few seconds ( not in the microwave) or until it reaches the desired consistency.
   
•  Then pour over the remaining ( 1/3) of the chocolate ganache, Jiggle the pan from side to side to even the chocolate ganache and drizzle the top with desiccated coconut. 
   
• Freeze the cake for at least 6 hours; overnight is better. Once the cake is solid, cover the top of the springform with plastic foil. The ice cream cake freezes well for up to 2 weeks.
   
• Just before serving, remove the ice cream cake from the freezer.
   
• To slice the ice cream cake, it is easier to cut the cake as soon as it comes from the freezer. Use a long slicing knife, run the knife under hot water, and wipe the blade dry between cuts.
   
• Keep leftover ice cream cake, press a piece of plastic or foil again the cut surfaces, wrap the cake well, and return to the freezer.

For step by step pictures of how to make
 →  Danish Soft Mallow  & Ice Cream Cake
Click → here

For step by step pictures of how to make
 →  Chocolate Ganache Glaze
Click → here

For step by step pictures how to make 
→  Fluff Frosting
Click → here