Pistachio and Cranberry Ice Cream Cake Recipe
Ingredients
⅓ cup of sugar
⅓ cup of water
½ a cup corn syrup (light)
1 ½ cups of Chocolate with cream cookies
¼ cup of butter or margarine (melted)
1 ½ cups of cranberries (fresh or frozen)
6 cups of vanilla ice cream (softened and then divided)
½ a cup of Pistachio's (chopped and divided)
Instructions
First grease the pan and then combine the butter and cookies. Once it is combined, press them onto the bottom of a prepared pan. Now freeze for about an hour, or until it is firm.
Next combine the corn syrup, water, sugar and cranberries in a medium sized saucepan. Put the saucepan over a medium flame for about 10 minutes or until the berries pop. After that, transfer the contents of the saucepan to a blender and process until it is smooth. Once that is done, pour this mixture into a bowl and put it into the refrigerator freezer for about 30 minutes. Remember to stir occasionally.
Now remove the crust from the fridge and spread it with half of the ice cream. Now set aside about ¼ cup of the prepared cranberry puree and pour the rest over the ice cream.
After setting aside 1 tablespoon of nuts, spread the remaining nuts over the cranberry puree and let it set in the freezer until it is firm - about 39 minutes.
Once the above steps are complete, layer the cake with the remaining ingredients and cover with a plastic wrap and put it into the freezer for about 6 hours. Take the ice cream cake out of the freezer 15 minutes prior to serving.
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