You are here

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

Rate It

Your rating: None
3.883335
Average: 3.9 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1545 Calories from Fat 525

% Daily Value*

Total Fat 69 g105.5%

Saturated Fat 34.5 g172.7%

Trans Fat 0 g

Cholesterol 188.6 mg62.9%

Sodium 748.2 mg31.2%

Total Carbohydrates 216 g71.9%

Dietary Fiber 8.2 g32.6%

Sugars 141.3 g

Protein 20 g40.7%

Vitamin A 42.9% Vitamin C 14.3%

Calcium 65.9% Iron 37.8%

*Based on a 2000 Calorie diet

0 Comments

Cranberry Pistacnio Ice Cream Cake Recipe