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Cranberry Pistachio Ice Cream Cake Recipe

Cranberry Pistachio Ice Cream Cake Recipe photo by Taste of Home

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Red cranberries and green pistachios in this ice cream cake delightfully showcase the colors of the season. My family prefers this refreshing homemade ice cream cake to store-bought desserts. —Quadelle Rose, Springbrook, Alberta

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Cranberry Pistachio Ice Cream Cake Recipe

Prep: 30 min. + freezing

Yield: 8-12 Servings

30 30

Ingredients

1-1/2 cups crushed chocolate cream-filled cookies
1/4 cup butter, melted
1-1/2 cups fresh or frozen cranberries, thawed
1/2 cup light corn syrup
1/3 cup sugar
1/3 cup water
6 cups vanilla ice cream, softened, divided
1/2 cup chopped pistachios, divided

Directions

In a small bowl, combine crushed cookies and butter; press onto the bottom of a greased 9-in. springform pan. Freeze for 1 hour or until firm.
In a small saucepan, combine the cranberries, corn syrup, sugar and water. Bring to a boil; cook over medium heat until the berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a large bowl. Refrigerate for 30 minutes or until cooled, stirring occasionally.
Remove crust from freezer. Spread with half of the ice cream. Set aside 1/4 cup cranberry puree. Pour remaining puree over ice cream. Set aside 1 tablespoon nuts; sprinkle remaining nuts over puree. Freeze for 30 minutes or until firm.
Layer with remaining ice cream, puree and nuts. Cover with plastic wrap; freeze for 6 hours or until firm. Remove from freezer 15 minutes before serving. Yield: 8-12 servings.

Nutritional Facts 1 serving (1 piece) equals 352 calories, 18 g fat (8 g saturated fat), 39 mg cholesterol, 225 mg sodium, 48 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Cranberry Pistachio Ice cream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p101

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Cranberry Pistachio Ice Cream Cake

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(1-1) of 1 reviews

Reviewed on Jan. 24, 2011 by midged

I made this dessert for a Christmas dinner party and it was a big hit! The cranberry mixture is the right combination of sweet/tart and the green & red topping is very festive.