Cranberry-Pistachio Ice Cream Cake

[quicklook-recipe prep_time=”30 min” cook_time=”12 min” serves=”8-12″ details=”” ]

Red cranberries and green pistachios in this ice cream cake delightfully showcase the colors of the season.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

• 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

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[ingredients-right]

• 1/3 cup sugar
• 1/3 cup water
• 6 cups vanilla ice cream, softened, divided
• 1/2 cup chopped pistachios, divided

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[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”42 minutes”]
[step-item number=”1″ image_url=”” title=”” ]Grease a 9-inch springform pan. Combine crushed cookies and butter; press onto the bottom of prepared pan. Freeze until firm, 1 hour. [/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item]

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