Cranberry Pistachio Ice Cream Cake Recipe

5 1 2
Cranberry Pistachio Ice Cream Cake Recipe
Cranberry Pistachio Ice Cream Cake Recipe photo by Taste of Home
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Cranberry Pistachio Ice Cream Cake Recipe

Read Reviews
5 1 2
Publisher Photo
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
MAKES:
8-12 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
8-12 servings
TOTAL TIME:
Prep: 30 min. + freezing

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

Nutritional Facts

1 piece: 352 calories, 18g fat (8g saturated fat), 39mg cholesterol, 225mg sodium, 48g carbohydrate (32g sugars, 2g fiber), 5g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Cranberry Pistachio Ice cream Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p101

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MY REVIEW
midged User ID: 1105263 34033
Reviewed Jan. 24, 2011

"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."

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