Discover Nobel Ice Cream, the world’s smartest dessert!

At what is the greatest dinner party on earth, at the end of every Nobel banquet, held yearly on December 10, one thing is always on the menu: fireworks, with a side of dessert.
There, servers descend a grand staircase in Stockholm’s City Hall to Mozart’s music bearing platters of sweets, surrounded by sparklers, as a grand finale for an event celebrating groundbreaking scientists, artists, and peacemakers.
It seems before his death in 1896, the inventor of dynamite Alfred Nobel deeply regretted the wartime usage of his brainchild, and so he dedicated the majority of his fortune to funding those who artistically, spiritually, and scientifically advanced the human beings.
The reward consists of prize money and a white-tie party with Sweden’s royal family.

Eirher way, the first banquet in 1901 ended with a very special dessert: Nobel ice cream.
Organizers often served glorious icy confections for dessert throughout the 20th century, but it was during glace Nobel’s unbroken run between 1976 and 1998 that it became one of the masterpiece of the event.
Nobel Ice Cream is a famous, dramatic dessert tradition, known for its grand “ice cream parade” with sparklers, featuring layered ice cream/sorbets (often vanilla & berry) shaped into bombes or parfaits, decorated with spun sugar and a chocolate Alfred Nobel coin, served to laureates from 1976 until the tradition shifted around 2000 to allow for modern desserts, though a version is still available at the Nobel Museum bistro.
Actually there’s no official recipe for Nobel ice cream, as It consisted of elderberry-strawberry parfait one year and blend of chocolate ice cream and blackberry sorbet the next, and the only consistent factor was the great pomp with which it was served, and attending a Nobel banquet is only a part of a week-long event, filled with ceremonies, speeches, and lectures.
Ice cream came off the menu in 1999, when the banquet organizers allowed their chefs to expand beyond the then-traditional dessert, and these days, feasts feature much more by the way of Nordic cuisine than the French staples of yesteryear.
But while the words glace Nobel haven’t shown up in a while, guests still enjoy parades with servers bearing peculiar dishes like “chocolate silhouette with nougat and sea buckthorn explosion.”

But the ice cream is not lost to history just yet.
In fact, those with deep pockets can actually eat recreated, historical Nobel banquets within Stockholm City Hall itself, in its basement restaurant.
At Stadshuskällaren, chefs are on-call to reproduce banquets from any year of Nobel history.
For example, you and nine other wealthy friends can feast on 1982’s banquet, where writer Gabriel García Marquez dined on marinated reindeer with mustard sauce, or 1979’s saddle of veal, which would have been served to Mother Teresa had she chosen to attend, and both banquets ended with magnificent parfait glace Nobel!

And luckily, as alrealdy mentioned above, Nobel ice cream is also available for those without PhDs or a Lamborghini, as at the Nobel Museum’s own bistro, the ice cream appears still today as a tiny molded “bomb”.
Interestingly, many Nobel banquets featured bombes, perhaps another joke at the expense of Nobel and his dynamite.
Occasionally, the ice cream appears on the bistro menu as a parfait in a large wine glass.
Made in collaboration with Daniel Roos, a chef who often oversees the banquet dessert, it consists of vanilla ice cream and raspberry sorbet that, together with its accompanying garnish, meant to evoke Sweden’s fruitful crop of arctic berries each year.
The treat also comes with a gold-foil wrapped coin emblazoned with the face of Alfred Nobel, as your very own Nobel prize.
In essence, you can still enjoy a decadent, symbolic dessert that marked a high point in the Nobel Banquet’s culinary history before evolving into a museum attraction.

Images from web – Google Research