160 – Festive Ice Cream Cake Recipe

Ingredients :

Ice Cream Cake:

• Vanilla ice cream
• Raspberry sorbet
• Meringues, Belgian waffles, or other cookies
•  unsalted pistachios
• fresh raspberries

Whipped Cream:

• 1 pint heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Raspberry Sauce:

• 8 oz fresh raspberries
• 3/4 cup of sugar
• 2 tablespoons of lemon juice

Directions :

1- Buy a meringue box from the store. Place the meringues in a plastic bag and crush them with a cup.
2- Using a sharp knife, chop the unsalted pistachios.
3- Prepare your pan by greasing with butter and covering it with a plastic wrap.
4- We are going to use Vanilla ice cream for the first layer of the cake. Let your vanilla ice cream soften a bit before using it and put a generous amount in the pan.
5- Place the crushed meringue on top of the vanilla ice cream layer.
6- Now it’s raspberry time! Cover the meringue with a layer of raspberry sorbet. Make sure to let the sorbet soften a bit before using it.
7- Finally, cover the raspberry sorbet with Belgium waffles or cookies of your choice.  Cover the cookies with the plastic wrap.
8- Place the ice cream cake in the freezer for 4 hours.
9- Now we are going to make the whipped cream.
10- In a large bowl, place 1 pint of cold heavy cream, add 1 cup of powdered sugar and 1 teaspoon of vanilla.
11- Beat the heavy cream with an egg beater until you get a thick consistency.
12- Remove the ice cream cake out from the freezer and dip the bottom of the pan in hot water for a few seconds. Place a plate on top of the pan and flip it to get the ice cream cake out. Gently remove the plastic wrap.
13- Cover the ice cream cake with whipped cream.
14- Add the chopped pistachios to the sides of the ice cream cake. Do not worry if your ice cream cake melts a bit while you are working (as it happened to mine) because we’ll show you how to fix it.
15- Now decorate the top of the ice cream cake with fresh raspberries!
16- Place the ice cream cake back in the freezer and let it freeze for at least 6 hours.
17- To make the raspberry sauce, mix 8 oz of raspberries with ¾ of a cup of sugar and 2 tablespoons of lemon juice. Use a hand held mixer or regular food mixer to blend the ingredients into a yummy sauce.
18- We are almost ready. Get your ice cream cake from the freezer and fix its shape by gently pressing the sides. Also use paper towel to clean the sides of the plate.
19- Cut your cake and serve it with the raspberry sauce and left over whipped cream.