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Cranberry Pistacnio Ice Cream Cake

Holiday.Cook's picture
Ingredients
  Creme filled chocolate cookies crumbs 1 1⁄2 Cup (24 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Cranberries 1 1⁄2 Cup (24 tbs) (Fresh / Frozen, Thawed)
  Light corn syrup 1⁄2 Cup (8 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Water 1⁄3 Cup (5.33 tbs)
  Vanilla ice cream 6 Cup (96 tbs), softened and divided
  Chopped pistachios 1⁄2 Cup (8 tbs) (Divided)
Directions

Combine crushed cookies and butter; press onto the bottom of a greased 9-in spnngform pan.
Freeze for 1 hour or until firm.
In a 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 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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Cranberry
Cook Time: 
25 Minutes
Servings: 
4

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