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Pistachio Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 24 reviews
  • Author: Sienna
  • Prep Time: 1 hour 20 minutes
  • Freezing Time: 5 hours
  • Cook Time: 25 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Indulge in the rich and creamy Pistachio Ice Cream Cake, a delightful dessert that combines luscious pistachio ice cream with a light and fluffy pistachio sponge cake. This recipe features a homemade pistachio spread-infused ice cream layer, a moist pistachio-flavored cake, and a smooth whipped cream topping garnished with chopped pistachios for added texture and flavor. Perfect for special occasions or anytime you crave a nutty, refreshing treat.

Ingredients

Units Scale

Ice Cream Base

  • 480 ml double cream
  • 2 teaspoons vanilla extract
  • 1 can sweetened condensed milk (around 397 g)
  • 300 g pistachio spread

Meringue

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 125 g granulated sugar

Pistachio Sponge Cake

  • 6 egg yolks
  • 125 g granulated sugar
  • 1 tablespoon vanilla extract
  • 80 ml vegetable oil
  • 100 ml cold water
  • 200 g plain flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Pastry Cream

  • 400 ml whole milk
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla extract

Whipped Cream Topping

  • 400 ml double cream
  • 100 g icing sugar
  • 2 teaspoons vanilla extract

Decoration

  • Some chopped pistachios (optional)

Instructions

  1. Prepare the Ice Cream Base: In a large mixing bowl, whip 480 ml of double cream until stiff peaks form. In a separate bowl, combine the sweetened condensed milk, pistachio spread, and 2 teaspoons of vanilla extract. Gently fold the whipped cream into the pistachio mixture until fully incorporated. Transfer to a container and freeze for at least 4 hours or overnight until firm.
  2. Make the Meringue: Using an electric mixer, beat 6 egg whites with 1/2 teaspoon cream of tartar until soft peaks form. Gradually add 125 g granulated sugar while continuing to beat until stiff, glossy peaks form. Set aside.
  3. Prepare the Pistachio Sponge Cake Batter: In another bowl, beat the 6 egg yolks and 125 g granulated sugar until pale and fluffy. Add 1 tablespoon vanilla extract, 80 ml vegetable oil, and 100 ml cold water; mix until smooth. Sift together 200 g plain flour, 1 teaspoon baking powder, and 1/4 teaspoon salt, then gently fold into the wet ingredients. Carefully fold in the meringue in thirds, preserving the airiness.
  4. Bake the Sponge Cake: Preheat the oven to 180 degrees Celsius. Pour the batter into a greased and lined cake tin, smoothing the top. Bake for 25 minutes or until a skewer inserted into the center comes out clean. Allow to cool completely on a wire rack.
  5. Prepare the Pastry Cream: Heat 400 ml whole milk and 2 tablespoons sugar in a saucepan until hot but not boiling. Slowly pour the hot milk into a mixture of egg yolks (reserved from meringue) whisked with a bit of cornflour (not listed, assume 2 tablespoons) for thickening. Return to the heat and cook, stirring constantly until thickened. Remove from heat, add 2 teaspoons vanilla extract, and let cool.
  6. Assemble the Cake: Place the cooled sponge cake at the base of a springform pan. Spread the pastry cream evenly over the sponge layer. Take the pistachio ice cream out of the freezer and let it soften slightly; then spread it evenly over the pastry cream.
  7. Prepare the Whipped Cream Topping: Whip 400 ml double cream with 100 g icing sugar and 2 teaspoons vanilla extract until stiff peaks form. Spread the whipped cream over the frozen ice cream layer.
  8. Freeze the Assembled Cake: Freeze the entire cake for at least 4 hours or until firm.
  9. Decorate and Serve: Before serving, remove the cake from the springform pan. Decorate the top with chopped pistachios if desired. Slice with a hot knife for clean cuts and serve immediately.

Notes

  • For best results, chill all mixing bowls and beaters before whipping cream and egg whites.
  • If you cannot find pistachio spread, substitute with pistachio paste or finely ground pistachios mixed with a little oil or honey.
  • Ensure the ice cream is sufficiently softened before spreading to avoid breaking the cake layers.
  • The pastry cream thickening step assumes 2 tablespoons of cornflour; adjust as needed for consistency.
  • Use a sharp, warm knife to cut the cake for neat slices.
  • This cake can be prepared a day ahead and frozen, but serve slightly thawed for best texture.

Nutrition

  • Serving Size: 1 slice (approx. 150 g)
  • Calories: 420 kcal
  • Sugar: 35 g
  • Sodium: 140 mg
  • Fat: 28 g
  • Saturated Fat: 13 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 35 g
  • Fiber: 1.5 g
  • Protein: 6 g
  • Cholesterol: 140 mg

Find it online: https://siennarecipes.com/pistachio-ice-cream-cake-recipe/