Pistachio ice cream and chopped pistachios nestled between layers of pound cake! This is the dessert recipe everyone needs—using only four ingredients and can be made in advance. It’s the perfect treat for holidays, potlucks, and entertaining.
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When my cousin suggested the idea of a Pistachio Ice Cream Cake, it immediately took me back to the Cassata ice cream we loved growing up in India. I knew I had to recreate it! After a few attempts, I’ve perfected the recipe, showcasing one of my all-time favorite ingredients—pistachios!
This Pistachio Ice Cream Cake is a delightful fusion of flavors and textures, perfect for any celebration. Its stunning presentation and delectable taste make it a crowd-pleaser that will leave your guests asking for more. Try this recipe at home and enjoy a slice of creamy, nutty perfection!
Ingredients
- Pound Cake – I highly recommend using Sara Lee Family Size Classic Pound Cake available in the frozen aisle of most US grocery stores. I love that you can reuse the tin loaf pan to assemble the ice cream cake.
- Pistachio Ice Cream – use your favorite brand, I have used Van leeuwen Sicilian Pistachio ice cream
- Pistachios – I recommend Turkish Antep pistachios as they have a rich, buttery flavor with a hint of sweetness. They also have striking pinkish-red shells and vibrant green kernels making them visually stunning in this recipe.
- Cool Whip – pre-whipped and ready to use straight from the container, saving time and effort compared to whipping cream from scratch.
How to Make Pistachio Ice Cream Cake
- Remove the cake from its pan and place it on a cutting board. Using a sharp or serrated knife, carefully slice the cake horizontally into three even layers. You can use a ruler to ensure uniform layers.
- Line the empty cake tin with a large sheet of saran wrap making sure there is enough overhang to wrap the cake before freezing. Place the bottom cake layer in the cake tin.
- Scoop out the pistachio ice cream from the first pint and spread it evenly over the cake layer.
- Sprinkle one-third of the pistachios over the ice cream layer.
- Repeat the above process with the second cake layer, adding ice cream and pistachios. Add the top cake layer and gently press it down.
- Wrap the cake tin tightly with plastic wrap and freeze for at least 8 hours.
- When ready to serve, remove the cake from the freezer and unwrap it. Stretch the aluminum pan to release the cake, or run a knife around the edge to free it onto a serving dish or cutting board.
- Spread an even layer of Cool Whip over the top and sprinkle with the remaining pistachios.
- Using a sharp bread knife, cut the ice cream cake into 1-inch slices and serve.
- Freeze back any leftover cake wrapped nicely or in an airtight freezer container for weeks.
Other Fun Variations
Love the idea of an easy, no-cook dessert with just a few ingredients? So do we, and we also love all the possible variations! In the fall, layer the cake with pumpkin ice cream and pecans; in the summer, try strawberry ice cream and fresh strawberries! What other pairings are you thinking of? I’d love to hear your ideas!
This Pistachio Ice Cream Cake is a delightful fusion of flavors and textures, perfect for any celebration. Its stunning presentation and delectable taste make it a crowd-pleaser that will leave your guests asking for more. Try this recipe at home and enjoy a slice of creamy, nutty perfection.
Don’t forget to share your creations with us! Use the hashtag #PistachioIceCreamCake and tag us on social media. We can’t wait to see your delicious masterpieces!
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Recipe
Pistachio Ice Cream Cake
A show-stopping dessert that combines the creamy goodness of ice cream with the nutty flavor of pistachios! Perfect for any occasion, this cake is as beautiful as it is delicious.
Servings: 8
Calories: 317kcal
Ingredients
Instructions
Leave the ice cream pints at room temperature for 15 minutes to soften, making them easier to spread.
Remove the cake from its pan and place it on a cutting board. Using a sharp or serrated knife, carefully slice the cake horizontally into three even layers. You can use a ruler to ensure uniform layers.
Line the empty cake tin with a large sheet of saran wrap making sure there is enough overhang to wrap the cake before freezing.
Place the bottom cake layer in the cake tin. Scoop out the pistachio ice cream from the first pint and spread it evenly over the cake layer. Sprinkle one-third of the pistachios over the ice cream layer.
Repeat the above process with the second cake layer, adding ice cream and pistachios. Add the top cake layer and gently press it down.
Wrap the cake tin tightly with plastic wrap and freeze for at least 8 hours or up to a few days.
When ready to serve, remove the cake from the freezer and unwrap it. Stretch the aluminum pan to release the cake, or run a knife around the edge to free it onto a serving dish or cutting board.
Spread an even layer of Cool Whip over the top and sprinkle with the remaining pistachios. Using a sharp bread knife, cut the ice cream cake into 1-inch slices and serve.
Notes
- Love the taste and convenience of Sara Lee Family Size Classic Pound Cake available in the grocery store frozen aisles
- I have used Van Leeuwen Sicilian Pistachio ice cream, use your favorite brand
- Turkish pistachios work great in this recipe as they have a rich, buttery flavor with a hint of sweetness. They also have striking pinkish-red shells and vibrant green kernels making them visually stunning.
Nutrition
Calories: 317kcal | Carbohydrates: 35g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 58mg | Sodium: 131mg | Potassium: 328mg | Fiber: 2g | Sugar: 29g | Vitamin A: 542IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 1mg
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Source: Ministry of Curry
