This beautiful heart shaped dessert from Royal Dansk is both sweet and buttery with the special cookie topping touch. Make this recipe for yourself or your sweetheart. 



  • 10-16 Butter cookies
  • 7 Ounce Raspberries

Raspberry ice cream layer:

  • 4 Ounce Raspberries leave remaining 3 oz for decoration
  • 1 Cup Heavy cream
  • 6 Pasteurized Egg yolks
  • 1 Vanilla bean
  • 3/4 Cup Sugar
  • 1 Cup Sour cream


Step 1:

Bring the raspberries and ¼ cup sugar to a boil. Cool down.

Step 2:

Whisk the egg yolks, ½ cup sugar and the seeds from the butterflied vanilla bean with an electric whisk for 2 minutes on high or until the sugar no longer crunches on the bottom of the bowl. Whip the cream and mix with the egg yolk mixture.

Step 3:

Gently stir in the cooled down raspberry sauce and finally the sour cream. Pour the mixture into a heart shaped mold and freeze overnight or at least 4 hours.

Step 4:

Remove the ice cream from the freezer, take it out of the mold and arrange Royal Dansk butter cookies and fresh raspberries on top.