Quick look
- prep 30 min cook 12 min
- serves 8-12
Red cranberries and green pistachios in this ice cream cake delightfully showcase the colors of the season.
Ingredients
- 1 1/2 cups crushed chocolate cream-filled cookies
- 1/4 cup butter or margarine, 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
Grease a 9-inch springform pan. Combine crushed cookies and butter; press onto the bottom of prepared pan. Freeze until firm, 1 hour.
- 2
Combine cranberries, corn syrup, sugar and water in a medium saucepan. Bring to a boil; cook over medium heat until berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a bowl. Refrigerate 30 minutes, 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 30 minutes, until firm.
- 4
Layer with remaining 3 cups ice cream, 1/4 cup cranberry puree and 1 tablespoon nuts. Cover with plastic wrap and freeze 6 hours, until firm. Remove from freezer 15 minutes before serving.
