Almond milk ice, redcurrants & yoghurt loaf

Almond milk ice, redcurrants & yoghurt loaf

The New Nordic
Simon Bajada

Marzipan is very popular in Nordic countries and features regularly in sweet baked goods. Personally, I don’t love the flavour, but I do love almonds. This almond milk ice leans towards the flavour of traditional marzipan without being too strong; the sourness from the yoghurt loaf and the red- or blackcurrants help balance the sweet almond flavour.


Quantity Ingredient
unsalted butter or sunflower oil, for greasing
200g fresh red-or blackcurrants

Almond milk ice

Quantity Ingredient
180g caster sugar
500ml unsweetened almond milk

Yoghurt loaf

Quantity Ingredient
250g natural yoghurt
460g caster sugar
450g plain flour
1/2 teaspoon ground ginger
125ml rapeseed oil
3 eggs
1 1/2 teaspoons baking powder
1 teaspoon natural vanilla extract
pinch salt
2 tablespoons unsalted butter, for frying


  1. For the almond milk ice, heat the sugar and 200 ml water in a small saucepan for 5 minutes, stirring regularly, until the sugar has dissolved and you have a sugar syrup. Set aside to cool completely, then combine with the almond milk. Pour into a deep metal baking tray and freeze for at least 4 hours, or overnight.
  2. For the yoghurt loaf, preheat the oven to 180°C. Line the base of a 20 cm x 10 cm cake tin with baking paper and grease the sides with butter or oil. Mix together all the ingredients, apart from the butter, in a large bowl until well combined.
  3. Pour the batter into the prepared cake tin, and bake for 30–35 minutes, until the top is golden brown and a skewer inserted into the middle comes out clean. Turn out on to a wire rack and allow to cool.
  4. To serve, remove the almond milk ice from the freezer and allow it to sit at room temperature for 5 minutes.
  5. Meanwhile, cut the loaf into slices and pan-fry them in a little butter until golden brown.
  6. Using a fork scrape the surface of the ice to create ‘snow’. Serve the loaf slices topped with ‘snow’ and the red- or blackcurrants.
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