Pistachio And Fig Layered Ice Cream Cake Recipes
CHOCOLATE, VANILLA AND FIG LAYERED ICE CREAM CAKE
Fig is a little unexpected but definitely welcome in this layered ice cream cake. The cookies are soft enough to cut through even when frozen. Chocolate and vanilla are classic, but feel free to mix it up-lemon sorbet and strawberry ice cream would be great, too!
Provided by Food Network Kitchen
Categories dessert
Time 5h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Let the chocolate ice cream soften slightly at room temperature for about 10 minutes. Evenly spread it on the bottom of an 8-inch springform pan. Freeze until hardened, about 30 minutes. Arrange 18 of the fig cookies in an even layer over the ice cream (don't press them into it) so they fit snugly together, cutting to fit if necessary.
- Meanwhile, let the vanilla ice cream sit at room temperature for about 10 minutes. Evenly spread it over the cookies. Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight.
- When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes. Meanwhile, cut the 2 remaining fig cookies into thin slices. Whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar.
- Run a knife around the cake edge, and remove the springform collar. Top the cake with the whipped cream, and sprinkle with the cookie slices. Cut into slices with a sharp, heavy knife.
FIG AND PISTACHIO LOAF CAKE
I picked up this recipe around ten years ago at a health food convention. It was put out by either the California Fig Board or Pistachio Board - I forget which. Plainly, they were in cahoots. Anyway, this is just delicious - probably my all-time favourite loaf cake. Prep time includes soaking of fruit and nuts.
Provided by Jenny Sanders
Categories Quick Breads
Time 2h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Soak the figs and pistachios for 1 hour in the boiling water (If you can only find salted pistachios, rinse them first).
- Grease a standard loaf pan.
- Preheat the oven to 350°F.
- Cream the butter and the sugar, then beat in the egg and vanilla.
- Mix the flour with the soda and salt.
- Mix it into the butter mixture and then add the figs and the pistachios in their soaking liquid.
- Scrape into the loaf pan and bake for 1 to 1 1/4 hours.
Nutrition Facts : Calories 400.6, Fat 19.6, SaturatedFat 8.4, Cholesterol 56.9, Sodium 320.2, Carbohydrate 51.9, Fiber 4, Sugar 28, Protein 7.2
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