Strawberry And Pistachio Ice Cream Cake Recipes

STRAWBERRY AND PISTACHIO ICE-CREAM CAKE

Steps:

• Line a 9 1/2-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on each side. Line plastic with parchment paper, leaving a 3-inch overhang on each long side. Set aside.
• Pour syrup into a large, shallow dish. Cut cake into three strips: two 9 1/2 by 4 1/4 inches, one 9 3/4 by 4 3/4 inches; discard scraps. Soak one smaller strip in syrup 1 minute. Turn; soak 40 seconds more. Using two spatulas, carefully transfer cake to pan; gently press into bottom. Brush with about 3 tablespoons syrup.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the strawberry ice cream on medium speed until smooth, about 30 seconds. With a small offset spatula, spread in a smooth layer to cover cake layer. Repeat soaking process with other small piece of cake; place on top of strawberry ice cream, gently pressing down to level layer. Brush with syrup. Freeze about 30 minutes.
• Remove pan from freezer. Repeat process to make a layer of pistachio ice cream and final layer of cake. Cover; place in freezer to harden completely, at least 3 hours or overnight.
• Just before serving, whip heavy cream, sugar, and vanilla to soft peaks in a medium bowl. Invert pan onto a serving platter, and pull on plastic wrap to release cake from pan. Peel off plastic and parchment. Mound whipped cream on top, and spread with a rubber spatula. Cut into slices, and serve immediately.

NEAPOLITAN ICE CREAM CAKE

Steps:

• Butter a 9-inch springform pan and line the bottom with a parchment paper circle.
• Cover the bottom of the pan with the pound cake, using any extra pieces to line the sides of the pan if desired. Scoop the chocolate ice cream onto the cake layer. Spread with an offset spatula to make a smooth top. Scoop the strawberry ice cream over the chocolate layer and smooth the top. Scoop the pistachio ice cream over the strawberry layer and smooth the top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• Put the heavy cream, chocolate syrup, confectioners' sugar, and vanilla in a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the pistachios. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.

FROZEN STRAWBERRY-PISTACHIO DESSERT

Steps:

• Line 13x9-inch pan with foil, extending foil over all sides of pan. In medium bowl, combine all crust ingredients; mix well. Press evenly in bottom of foil-lined pan. Freeze 30 minutes. Place strawberry ice cream in refrigerator to soften.
• Spoon softened strawberry ice cream onto crust; smooth with back of spoon. Freeze 30 minutes. Place vanilla ice cream in refrigerator to soften.
• Place softened vanilla ice cream in large bowl; stir with spoon until smooth. In small bowl, combine pudding mix and half-and-half; stir until blended. Add to ice cream; mix with electric mixer at low speed until well blended. Spoon over strawberry ice cream. Freeze 4 hours or until firm.
• Meanwhile, in large saucepan, combine powdered sugar, chocolate chips, butter and evaporated milk; stir to mix. Bring to a boil over medium heat, stirring occasionally. Boil 5 minutes, stirring frequently. Remove from heat. Stir in vanilla. Cool at least 1 hour before serving.
• To serve, let dessert stand at room temperature for 15 minutes. Cut into squares. Serve each with fudge sauce, whipped topping and strawberries.

CRANBERRY PISTACHIO ICE CREAM CAKE

Steps:

• In a small bowl, combine crushed cookies and butter; press onto the bottom of a greased 9-in. springform pan. Freeze for 1 hour or until firm., In a small saucepan, combine the cranberries, corn syrup, sugar and water. Bring to a boil; cook over medium heat until the berries pop, about 10 minutes. Transfer to a blender; cover and process until smooth. Pour into a large bowl. Refrigerate for 30 minutes or until cooled, stirring occasionally., 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 for 30 minutes or until firm., Layer with remaining ice cream, puree and nuts. Cover with plastic wrap; freeze for 6 hours or until firm. Remove from freezer 15 minutes before serving.

STRAWBERRY & PISTACHIO OLIVE OIL CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line the base of a 23cm cake tin. Put 200g of the pistachios in a blender, and whizz until it looks like ground almonds.
• Whisk the sugar and eggs together with an electric whisk until pale and fluffy - this should take about 5 mins. Add the olive oil, continually whisking, then fold in the ground pistachios, cornmeal or polenta and baking powder with a pinch of salt. Fold in the strawberries, then scrape into the tin. Roughly chop the remaining pistachios and scatter over the top.
• Bake for 50-55 mins until golden and risen. Leave to cool in the tin to room temperature before transferring to a cake stand or plate. Dust with icing sugar and serve with crème fraîche or yogurt and extra strawberries.

PISTACHIO POUNDCAKE WITH STRAWBERRIES

Steps:

• Prepare the cake: Position a rack in the center of the oven and heat to 325 degrees. Grease and flour a 9-x-5-x-3-inch loaf pan.
• Grind the pistachios in a food processor just until they resemble coarse meal. Be careful to not grind them into pistachio butter. Add the flour, baking powder and salt, and pulse until combined.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, beat the butter on medium-high speed until smooth, then, with the mixer still running, slowly stream in the sugar. Cream the butter and sugar together until very light and fluffy, about 5 minutes. Add the eggs one at a time, beating for 30 seconds after each addition. Occasionally stop the mixer and scrape down the sides of the bowl to ensure even mixing. Add the vanilla and almond extracts.
• With the mixer on low speed, add half the flour mixture, then the milk, and finally the remaining flour mixture, mixing until just combined. Finish mixing the batter by hand with a rubber spatula. Make sure to scrape the bottom and sides of the bowl to ensure even mixing.
• Pour batter into the prepared pan, smooth the top, and bake until cake is golden brown and a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool 15 minutes in the pan, then remove the cake to a rack to cool completely.
• Prepare the strawberries: Combine sugar, lavender and vanilla seeds in a mortar and grind with a pestle until the lavender is broken up into fine bits and the sugar is fragrant.
• Hull the strawberries and slice in half if they are small, or in quarters if they are larger. Combine the sliced berries and sugar mixture in a bowl and stir gently. Let macerate for at least 15 minutes at room temperature before serving.
• To serve, slice the cooled cake into thick pieces and top each slice with a generous spoonful of berries and their juices. Top with whipped cream. Extra cake keeps in an airtight container at room temperature for 3 days.

PISTACHIO ICE CREAM DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine cracker crumbs and melted butter in a bowl. Mix until evenly moistened; press into the bottom and sides of a 9x13-inch baking dish.
• Bake in preheated oven until crust is lightly browned and smells toasted, about 15 minutes. Remove from the oven and cool.
• Mix ice cream, pudding mix, and milk together in a bowl until combined; spread evenly onto prepared crust. Spread whipped topping over ice cream mixture; top with toffee bits. Place in freezer until hardened, at least 1 hour.