Strawberry Ice Cream - Florentine

3hr 42m
Preparation/cooking time: ca. 30m + Bake: ca. 12m + Freeze: ca. 180m

For 10 pieces

Nutritional Information

Contains 153 Kcal, 2g Protein, 13g Carbohydrates, 10g Fat


  • 250 g marzipan (almond mass)
  • 20 g sugar
  • 50 g sliced almonds, roasted
  • 20 g butter
  • 1 dl full cream
  • 1 tbsp. acacia honey
  • 1.5 tbsp. white flour
  • 1 tbsp. unsalted, shelled pistachios, chopped
  • 1 organic orange, use half of grated zest
  • 150 g strawberry ice cream

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  • Roll out the marzipan between two layers of plastic bag to a thickness of approx. 2 mm. Cut out 20 circles approx. 6 cm in diameter and lay them on an oven tray lined with baking paper.
  • Put sugar, almonds, butter, cream, honey, flour and orange zest in a pan and simmer over medium heat, stirring occasionally, for approx. 5 minutes or until the mixture has thickened. Spread on the marzipan circles. Sprinkle with pistachios. Bake for approx. 12 min. in the middle of an oven preheated to 200°C. Remove from the oven, let cool.
  • Spread the ice cream on 10 of the florentines and top with the remaining florentines. Freeze for approx. 3 hours.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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