Layered ice cream cake with pistachios and figs
Votes: 1
Time: 4 hours 55 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Fig-filled cookies and ice cream complement each other beautifully in this simple yet delicious cake. To make it, you'll need two types of ice cream, for example, pecan and pistachio. Soften them slightly and layer them in a pan, separating the two flavors with a thick layer of fig cookies. Freeze the entire cake again, and before serving, top with whipped cream and sprinkle with crunchy pistachios. This cake doesn't require any special skills, and you can easily combine other ice cream flavors as desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups butter pecan ice cream
- 18 fig cookies
- 3 cups pistachio ice cream, preferably green
- 0.5 cups heavy cream
- 1 tbsp powdered sugar
- 1 tbsp roasted pistachios, chopped
- Special equipment: Springform pan with a diameter of 20 cm.
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Recipes with similar ingredients: ice cream, shortbread cookies, powdered sugar, pistachios
Cooking the dish according to the recipe:
- Let the pecan ice cream sit at room temperature for about 10 minutes to soften. Spread it evenly over the bottom of a springform pan and place it in the freezer for about 30 minutes to firm up.
- Place the fig cookies on top of the ice cream in an even layer (do not press them down) so they fit snugly together. Trim the cookies if necessary.
- Meanwhile, let the pistachio ice cream sit at room temperature for about 10 minutes. Spread it evenly over the cookies. Cover the top of the cake with plastic wrap and freeze until firm, at least 4 hours or overnight.
- Before serving, remove the film and leave the cake at room temperature for 10 minutes.
- Meanwhile, in a small bowl, beat the cream with a mixer on medium speed until stiff peaks form. Add the sugar. Run a knife between the cake and the sides of the pan and remove the ring from the pan. Top the cake with whipped cream and sprinkle with pistachios. Cut into slices with a sharp, heavy knife.
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