Article, Finnish Cookbook

Ice Cream Classics

Old timers to cool you down.

Use your favourite ice cream brand or what is available. If it tastes good, it’s good.

Peach Melba

Serves 4


4 Fresh ripe peaches


Raspberry melba sauce


200g raspberries

2 tbsp icing sugar

1 tsp lemon juice


Put all the ingredients in a blender bowl and blend until smooth. Strain through a fine sieve to remove the seeds. Cover and keep refrigerated.


Crispy almond biscuits


65g almonds, finely chopped

50 g butter, melted

40g sugar

20g honey

10 g flour

20g milk


Mix all the ingredients and set to cool for 15 minutes. Preheat the oven to 175 degrees. Drip 4 rounded tablespoons of the mixture on a baking tray lined with parchment paper. Using a small palette or spatula spread the mixture thinly and evenly into discs about 10cm across. Bake for 6 minutes or until golden brown. 


Vanilla ice cream




Cut peaches into wedges. Spoon a big ball of vanilla ice cream on top. Drizzle with raspberry melba sauce and finish off with an almond biscuit.


Banana Split

Serves 4


4 Ripe bananas cut in half


Chocolate sauce

100g good-quality dark chocolate

50g butter

250g cream

1 tbsp sugar


Put all the ingredients in a saucepan on a low heat. Whisk together when the chocolate is melted. Keep at room temperature. 


250g Whipped cream


Vanilla ice cream


Chocolate ice cream


Strawberry ice cream



Place the bananas on the bottom of the dish. Spoon over the ice cream. Finish off with a spoonful of whipped cream and plenty of chocolate sauce.


Baked Alaska

Serves 4



125g butter, softened

125g sugar

2 eggs

125g ground almond 

1tbsp flour


In a mixer, beat the butter and caster sugar creamy. Add the eggs one by one and beat until just combined. Add the ground almond and flour and stir to combine. Spoon the mixture into a small baking dish lined with parchment paper. Bake in a 170c oven for 30 minutes or until set. Remove from the oven and set aside to cool.


Italian meringue


4 large egg whites

300g sugar

100g water


Put the sugar and water into a small saucepan over a medium heat. Start slowly whisking the egg whites in a stand mixer until just starting to foam. 

Heat the sugar until it reaches 121°C then slowly pour into the egg whites while whisking

Turn the whisk up to full speed and whisk until cooled to room temperature. Use immediately or store in the fridge for up to two days or in the freezer for up to 6 months.


Caramel ice cream





Cut the frangipane into small rounds of approx. 6cm in diameter. Spoon a large ball of ice cream on to every frangipane round. Working quickly, spread the meringue over the ice cream and frangipane using a spatula or a piping bag. Toast the meringue with a blow torch and serve immediately.