Homemade Vanilla Ice Cream for National Day
1 hr 20 min
Creamy homemade vanilla ice cream served in waffle cones dipped in white chocolate and festive sprinkles. Dead simple, and kids go absolutely wild for it.
dessertfor kidsnorwegian
Rich, sweet, and full of that caramel-y brunost flavour — this homemade ice cream is something special. Top with flaky salt or nuts, or just eat it straight.
Instructions
- 1
Put the gelatin sheet in a bowl of cold water and let it soak while you get everything else ready — about 5–10 minutes.
- 2
Split the vanilla pod lengthways with a sharp knife and scrape out the seeds.
- 3
Grate the brown cheese on a box grater.
- 4
Pour the milk and cream into a saucepan and bring to a boil. Take it off the heat, then stir in the grated brown cheese and the soaked gelatin. Let it cool down.
- 5
Meanwhile, beat the egg yolks and sugar in a stand mixer bowl until you get a pale, fluffy mixture.
- 6
Once the brown cheese mixture has cooled, whisk it into the egg mixture. Pour everything into an ice cream machine and churn until the ice cream reaches -6 °C.
- 7
If you're not serving it straight away, pour it into a loaf tin or another suitable container and put it in the freezer. Take it out 20–30 minutes before serving and let it sit in the fridge.
Per average serving
622
Calories
kcal
25.3
Protein
g
32.3
Carbs
g
40
Fat
g
0g
Fiber
30.4g
Sugar
137mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
622
Calories
kcal
25.3
Protein
g
32.3
Carbs
g
40
Fat
g
0g
Fiber
30.4g
Sugar
137mg
Sodium
Tips from the kitchen
- Grate the brown cheese while it's cold and firm, straight from the fridge. It gets sticky and messy fast once it warms up.
- The brown cheese mixture needs to cool down before you whisk it into the egg yolks. If it's still hot, you'll scramble the eggs. Give it 15-20 minutes on the counter, or set the pan in a bowl of cold water to speed things up.
- Squeeze the gelatin sheet firmly before adding it to the warm milk and cream mixture. You want it damp, not dripping. It dissolves quickly at that temperature, so just stir it in and move on.
- The -6 °C target in the ice cream machine matters here. Brown cheese has a lot of sugar in it already, which lowers the freezing point. Pull it out at -6 °C and it'll firm up properly in the freezer without going rock hard.
- When you take it out of the freezer to serve, 20 minutes in the fridge is better than leaving it on the counter. It softens more evenly that way.
Ways to vary it
- You can swap out some of the regular brown cheese for a smoked variety if you can find one. It adds a slightly deeper, more savoury note. Keep the total weight at 250 g.
- A handful of chopped walnuts or pecans folded in right before you pour the churned ice cream into the tin works well. The bitterness of the nuts cuts through the sweetness of the brunost.
- Flaky salt on top when serving is worth doing. Just a pinch over each scoop. It makes the caramel flavour in the cheese come forward more.
Storage & leftovers
This keeps well in the freezer for up to 3 weeks in a sealed container. Press a piece of clingfilm directly onto the surface before putting the lid on to stop ice crystals forming. Take it out 20-30 minutes before serving and let it sit in the fridge, not on the counter, so it softens evenly.
What to serve with it
A thin, crisp waffle or a couple of almond cookies on the side is all it needs. A drizzle of cloudberry jam works too if you want to keep it Norwegian.
UC
By Untrained ChefPublished 23 July 2026
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