Recipe
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry This Pistachio Ice Cream Cake is a delightful fusion of flavors and textures, perfect for any celebration. Its stunning presentation and delectable taste make it a crowd-pleaser that will leave your guests asking for more. Try this recipe at home and enjoy a slice of creamy, nutty perfection!
Pound Cake - I highly recommend using Sara Lee Family Size Classic Pound Cake available in the frozen aisle of most US grocery stores. I love that you can reuse the tin loaf pan to assemble the ice cream cake. Pistachio Ice Cream - use your favorite brand, I have used Van leeuwen Sicilian Pistachio ice cream Pistachios - I recommend Turkish Antep pistachios as they have a rich, buttery flavor with a hint of sweetness. They also have striking pinkish-red shells and vibrant green kernels making them visually stunning in this recipe. Cool Whip - pre-whipped and ready to use straight from the container, saving time and effort compared to whipping cream from scratch.
This Pistachio Ice Cream Cake is a delightful fusion of flavors and textures, perfect for any celebration. Its stunning presentation and delectable taste make it a crowd-pleaser that will leave your guests asking for more. Try this recipe at home and enjoy a slice of creamy, nutty perfection. Don’t forget to share your creations with us! Use the hashtag #PistachioIceCreamCake and tag us on social media. We can’t wait to see your delicious masterpieces!
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