Best Pistachio And Fig Layered Ice Cream Cake Recipes

Chocolate, Vanilla and Fig Layered Ice Cream Cake image

Provided by Food Network Kitchen

Categories dessert

Time 5h20m

Yield 8 servings

Number Of Ingredients 6

1 1/2 pints chocolate ice cream (3 cups)
20 fig cookies, such as Fig Newtons
1 1/2 pints vanilla ice cream (3 cups)
1/2 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon mini chocolate chips

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.

Sky-high Layered Ice Cream Cake image

Provided by Food Network

Categories dessert

Time 7h25m

Yield 12 servings

Number Of Ingredients 5

3 pints chocolate ice cream or gelato, slightly softened
1/2 cup heavy cream
One 13-ounce jar Nutella or other chocolate hazelnut spread
2 pints strawberry ice cream or gelato, slightly softened
1 cup coarsely chopped toasted hazelnuts

Steps:

Spoon the chocolate ice cream in small pieces into a 9-inch springform pan, lined with plastic wrap, filling in any large holes, then spread it evenly with a warm rubber spatula. Heat cream and stir in Nutella to thin out. Cool. Pour 1/2 of the Nutella over the chocolate ice cream and spread it evenly with a small offset spatula. Freeze for at least 1 hour, or until firm.
Spoon the strawberry ice cream over the Nutella in small pieces, filling in any large holes, then spread it evenly with a warm rubber spatula. Pour the remaining Nutella over the ice cream and spread it evenly with the offset spatula. Scatter the hazelnuts over the top of the cake, then press in. Cover the pan tightly with aluminum foil and freeze for at least 6 hours, or up to 2 weeks.
To serve, let the cake stand at room temperature for 5 to 10 minutes or in the refrigerator for 15 to 20 minutes. Run a knife around the inside of the pan, release the side of the pan, and remove it. Cut the cake into wedges.