Cranberry-Pistachio Ice Cream Cake

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.


  • 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

    How to make it  42 minutes

  • 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.

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