Best Chocolate Cherry Pistachio And Raspberry Ice Cream Cake Recipes

PISTACHIO AND CHERRY BOMBE

Steps:

• In a food processor, grind the pistachios and granulated sugar into a fine meal.
• Transfer pistachio meal to a medium bowl; add the zest, honey and egg whites and combine the ingredients using your hands until fully integrated.
• Transfer to a parchment-lined baking sheet, pressing evenly until about 1/3-inch thick, and bake at 350 degrees for 25 to 30 minutes. The mixture should still be soft and pliable, like the center of a chewy cookie, with some color on top. When you poke it with your finger, the dent should remain.
• Line a 10- to 12-inch, freezer-proof bowl (about 4 quarts) with parchment paper and plastic wrap, allowing enough overhang to cover the top of the bowl. Set aside about one-third of the biscotti dough (this will form the bombe's base later) and press the remaining dough into the bowl while the dough is still warm. (The layer should be as even and thin as possible, ideally about 1/3-inch thick.) Set aside until completely cooled to room temperature, about 1 hour.
• Meanwhile, roll out the remaining biscotti dough into a rough circle between two pieces of clean parchment paper. It should be about 1/3-inch thick. Trim it to fit the opening of the bowl. Set aside to cool completely.
• Prepare the filling: In a medium saucepan, cook the cherries with the granulated sugar over medium heat for 10 minutes; they should be sweet and soft with a good amount of liquor. Set aside to cool completely.
• Remove 2 pints of ice cream from the freezer to soften slightly, about 10 minutes. When the biscotti bowl has cooled and the ice cream is easily scoopable but not at all runny, spoon 2 pints of ice cream into the center of the pistachio bowl and spread evenly with a spatula in the bottom and up the sides, about 1-inch thick. Place a nesting bowl or any smaller bowl in the center and use the bowl to tamp the ice cream down. Transfer the large bowl to the freeze to chill until firm, 2 to 3 hours.
• Remove another pint of ice cream from the freezer and let soften 10 minutes at room temperature. In a medium bowl, fold the cooled cherries and their juices into 1 pint of ice cream, leaving some pockets of vanilla. Spoon this mix into the center of the biscotti bowl (which is now covered with a frozen layer of plain vanilla ice cream). Freeze until firm, 2 to 3 hours.
• Spread the remaining 1/2 pint vanilla ice cream on top of the cherry layer. Cover the top of the bowl with the rolled-out remaining biscotti and tamp down. Freeze at least 8 hours, or overnight.
• To serve, turn the bombe out onto a plate. Sift confectioners' sugar on top. Using a Microplane, grate pistachios all over the top of the bombe. More cherries are a lovely garnish. Slice and serve immediately.

SPUMONI ICE CREAM CAKE

Steps:

• Remove the lid from the cherry ice cream and let sit at room temperature until the ice cream softens to the consistency of thick cake batter, 5 to 10 minutes. Remove the lids from the pistachio and chocolate ice creams and let soften in the refrigerator until the ice creams are softened to the consistency of thick cake batter, 20 to 30 minutes.
• While the ice creams soften, cover the bottom of a 9-inch springform pan with one layer of whole amaretti cookies, flat sides down. Put the remaining amaretti in a resealable plastic bag and crush with a heavy pan. Line another 9-inch round cake pan with plastic wrap, leaving a few inches of overhang. Add the crushed cookies and set aside until Step 4.
• On top of the whole cookies in the springform pan, spread the softened cherry ice cream in an even layer. Tap the pan gently on the counter to remove air pockets. Distribute the maraschino cherries over the cherry ice cream, saving a handful for the top of the cake. Spread the softened pistachio ice cream in an even layer on top of the cherries. Tap the pan gently on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week. (If at any point the ice cream is melting to liquid, pop the cake and ice creams in the freezer to firm to a spoonable consistency.)
• Immediately after placing the cherry and pistachio layers in the freezer, prepare the chocolate layer: Shake to distribute the cookie crumbs evenly in the cake pan. Spread the softened chocolate ice cream in an even layer over the cookies. Press down as you go to adhere the ice cream to the cookies, then tap the pan on the counter to remove air pockets. Cover the pan with plastic wrap and freeze until firm, about 2 hours or up to 1 week.
• Run a knife around the cake in the springform pan, then unmold the springform and transfer the cake to a serving plate. Use the plastic wrap overhang to remove the chocolate ice cream out of the cake pan. Invert the layer onto the pistachio ice cream so the crushed cookies are on top (do not remove the plastic wrap). Freeze until set, about 4 hours or overnight.
• When you're ready to serve, whip the cream with the sugar and salt until stiff peaks form. Remove the cake from the freezer and remove the plastic wrap from the cake. Working quickly, with a spoon or offset spatula, frost the sides and top of the cake with the whipped cream, then decorate with sprinkles and the reserved maraschino cherries. Serve right away. (If you find the cake too solid to cut, run your knife under hot water before slicing and wipe it dry between cuts. Also remember that the first piece is always the trickiest to get out.)

RASPBERRY AND PISTACHIO ICE CREAM ICEBOX CAKE

Steps:

• Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast nuts in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool, then coarsely chop; set aside.
• Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
• Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of cookies on top, breaking or cutting to fit as needed. Add half of raspberry whipped cream, smooth into an even layer, and top with another layer of cookies. Dollop ice cream across top and smooth into an even layer. Add a third layer of cookies, followed by remaining raspberry whipped cream. Repeat with a fourth layer of cookies and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pistachios on top. Cover with plastic overhang and freeze until set, at least 6 hours.
• To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

CHOCOLATE-CHERRY ICE-CREAM CAKE

Steps:

• Heat oven to 350°F. Place 16 cookies in food processor. Cover and process until finely ground. Add butter; cover and process until mixed. Press in springform pan, 9x3 inches. Bake 8 to 10 minutes or until firm. Cool completely, about 30 minutes.
• Wrap outside of springform pan with foil. Spread cherry ice cream over cooled crust. Freeze 30 minutes.
• Sprinkle chopped cookies and 1/2 cup of the chocolate chips over cherry ice cream; press slightly. Spread vanilla ice cream over top. Drop fudge sauce over ice cream in small spoonfuls; swirl slightly into ice cream. Sprinkle with remaining 1/2 cup chocolate chips; press slightly. Freeze about 8 hours until firm.
• To serve, let stand at room temperature 5 to 10 minutes. Carefully remove side of pan. Cut dessert into wedges. Top each wedge with whipped cream and cherry.