Pistachio And Fig Layered Ice Cream Cake
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
56
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Special equipment: An 8-inch springform pan Let the butter pecan ice cream soften slightly at room temperature for about 10 minutes
2
Evenly spread it on the bottom of an 8-inch springform pan; freeze until hardened, about 30 minutes
3
Arrange the fig cookies in an even layer over the ice cream (don't press them down into it) so they fit snugly together, cutting to fit if necessary
4
Meanwhile, let the pistachio ice cream sit at room temperature for about 10 minutes
5
Evenly spread it over the cookies
6
Cover the top of the cake with plastic wrap, and freeze until solid, at least 4 hours up to overnight
7
When ready to serve, remove the plastic wrap and let the cake sit at room temperature for 10 minutes
8
Meanwhile, whip the cream with an electric mixer on medium speed in a small bowl until firm peaks form; stir in the sugar
9
Run a knife around the cake edge, and remove the springform collar
10
Top with the whipped cream, and sprinkle with the pistachios
11
Cut into slices with a sharp, heavy knife