Pistachio Ice Cream Cake Recipe

I absolutely adore this pistachio ice cream cake because it combines two of my all-time favorites: creamy ice cream and the nutty goodness of pistachios, creating an indulgent and refreshing treat that’s perfect for any celebration. Plus, the process of making it is so satisfying, from crafting the buttery graham cracker crust to topping it with homemade whipped cream and a sprinkle of dark chocolate—it’s like unlocking a treasure chest of delicious layers!

Pistachio Ice Cream Cake is a delicious dessert that combines the creamy texture of vanilla ice cream with the gelato-like richness of pistachio. It’s the kind of treat that makes you want to linger, as it’s hard for me to resist sweetened whipped cream that embellishes the top of this cake.

And hitting the “optional” dark chocolate with which to adorn the top of the cake is a surefire way of achieving a lovely depth of flavor that you’re bound to (maybe) want to resist but won’t be able to once you taste it.

Ingredients

Vanilla Ice Cream:
A sweet treat with a creamy base that is rich in fats.

Pistachio Gelato:
The protein content and the delightful texture of nuts contribute to their flavor, which is anything but blah.

Crushed Pistachios:
Delivers a satisfying crunch, with a hearty dose of protein and wholesome fats.

Graham Cracker Crumbs:
Offers a fast-digesting energy source; delicious and easy to make!
Heavy Whipping Cream:
Smooth sheen, deep tactile quality, boosts lusciousness.

Dark Chocolate:
Richness, a hint of bitterness, and a plethora of antioxidants.

Fresh Pistachios:
Brighten your plate, make it more appealing, and boost protein and fiber intake with these healthy top-ups—avocado, hemp hearts, and microgreens.

Ingredient Quantities

• 2 cups of vanilla ice cream, softened
• 2 cups of pistachio gelato or pistachio ice cream, softened
• 1 cup of crushed pistachios
• 1 cup of graham cracker crumbs
• 1/4 cup of unsalted butter, melted
• 1 tablespoon of sugar
• 1 cup of heavy whipping cream
• 2 tablespoons of powdered sugar
• 1 teaspoon of vanilla extract
• 1/2 cup of chopped dark chocolate or chocolate chips (optional)
• Fresh pistachios, for garnish
• Fresh mint leaves, for garnish

Instructions

1. In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar. Combine until the mixture is well blended, and then press it evenly across the bottom of a springform pan, ensuring the crust is formed and not just a “bottom of pan” layer. Place the pan in the freezer and chill for about 15 minutes.

2. The softened vanilla ice cream is spread over the chilled crust, smoothed to the top with a spatula, and then put in the freezer until firm. This process takes about 30 minutes.

3. After the vanilla layer has set, spread softened pistachio gelato or pistachio ice cream over the top. Smooth the surface and return it to the freezer for a minimum of 2 hours, or until the ice cream is rock solid.

4. As the ice cream layers freeze, make the whipped topping. Beat the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form. Set aside in the fridge.

5. Take the cake from the freezer and free it from the springform pan. If necessary, use a warm knife to run around the edges and loosen the cake.

6. Evenly spread the whipped cream atop and along the sides of the ice cream cake using a spatula.

7. Sift the crushed pistachios over the cake’s surface, then pat them down gently so that they stick and don’t fall off when you slice into the cake.

8. If you are using it, sprinkle the chopped dark chocolate or chocolate chips over the top of the pistachio layer.

9. Before serving, add a decorative touch with fresh pistachios and mint leaves.

10. Cut into portions and serve right away; any remaining portions should be stored in the freezer.

Equipment Needed

1. Medium mixing bowl
2. Spoon or spatula (for mixing)
3. Springform pan
4. Measuring cups
5. Freezer
6. Spatula (for spreading)
7. Electric mixer or whisk (for making whipped cream)
8. Refrigerator
9. Knife (can be warmed if needed)
10. Sifter (for crushed pistachios)
11. Serving plate or cake stand (optional)

FAQ

• Q: Can I use only pistachio ice cream instead of combining with vanilla?You can all use pistachio ice cream if you prefer a more robust pistachio flavor.
• Q: How do I prevent the ice cream cake from melting too quickly?A: Ensure to work swiftly when combining the ice creams, and freeze them right away after you have assembled everything. Store the resulting creation in the freezer until it is time to serve.
• Q: Can I substitute another nut for the pistachios?Yes, you can use almonds or cashews as a substitute, but you’ll have a different flavor.
• Q: Is there a non-dairy alternative for this recipe?You may use coconut milk and a dairy-free ice cream and a heavy whipping cream substitute to make a version of this dish that doesn’t contain dairy.
• Q: How can I make the crust gluten-free?To make the crust gluten-free, use gluten-free graham cracker crumbs.
• Q: What can I use instead of graham cracker crumbs?A: Crushed digestive biscuits or shortbread cookies can be used as substitutes for graham cracker crumbs.
• Q: How long should I freeze the cake before serving?It is recommended that you freeze the cake for a minimum of 4 hours or overnight to ensure that it is solid enough to slice neatly.

Substitutions and Variations

Use pistachio yogurt instead of pistachio gelato for a tangy twist.
Use crushed digestive biscuits instead of graham cracker crumbs for a different base flavor.
Coconut oil can be used in place of unsalted butter to achieve a slightly coconut-flavored baked good.
Substitute almond extract for vanilla extract to impart a nice nutty flavor.
Choose white chocolate chips or chopped white chocolate rather than dark chocolate for a sweeter variation.

Pro Tips

– For a more flavorful crust, consider toasting the graham cracker crumbs in a skillet for a few minutes before mixing them with butter and sugar. This adds a subtle nutty flavor that complements the pistachios.
– To distribute the pistachio flavor more evenly, you can fold some of the crushed pistachios into the pistachio gelato or ice cream before spreading it over the vanilla layer.
– When spreading the ice cream layers, use a warm spatula (dip it in hot water and dry it off) to make the ice cream smooth and prevent any potential tearing of the ice cream.
– For an extra-rich whipped topping, chill your mixing bowl and beaters in the freezer for about 15 minutes before whipping the cream; this helps to achieve a stable and voluminous consistency.
– Consider adding a few drops of almond extract to the whipped cream for another layer of complementary flavor that matches well with both pistachio and chocolate.