Frankfurter Kranz Eiscreme

Frankfurt Crown Cake Ice Cream

Luxurious vanilla ice cream with crunchy candied nut brittle, vanilla cookies and perky maraschino cherries.

Frankfurt Crown Cake Ice Cream

Prep Time: 15 minutes
Course: Desserts
Cuisine: German
Servings: 2 Quarts
Author: Angela Schofield


  • 1 3/4 cups heavy whipping cream
  • 14 ounces 14 oz. cold sweetened condensed milk, fat-free or regular
  • 1 tbsp. vanilla extract
  • 2/3 cup chopped nuts of your choice i.e. hazelnuts, walnuts, pecans
  • 2/3 cup sugar
  • 1 tbsp. butter
  • 1 jar 10 oz. maraschino cherries
  • 1 cup vanilla cake


  • Refrigerate the sweetened condensed milk in the fridge overnight or place it into the freezer for about 2 hours.
  • Break or cut the vanilla cake into penny sized pieces.
  • Drain the maraschino cherries and remove the stems.
  • Add the sugar to a pan and caramelize on low heat.
  • Stir in the butter and the chopped nuts. Fry for a couple of minutes until the nuts are golden brown.
  • Set aside to cool down completely.
  • In a stand mixer bowl whisk the cold heavy whipping cream until peaks form.
  • Add the cold condensed milk and the vanilla extract to the heavy whipping cream and whisk the mixture on high for about 2 more minutes.
  • Remove the whisk attachment and fold the cake pieces, the cherries and the nuts into the ice cream base.
  • Transfer the mixture to one large or several serving-sized airtight containers.
  • Freeze the ice cream for a minimum of 4 to 6 hours or overnight.


The ice cream will keep for up to 2 months in the freezer.
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