Strawberry Pistachio Ice Cream Cake
photo: Scott Goodwin
This ice cream cake was definitely one of my favorite projects for Intermezzo. My vision was always this rustic sides-unfrosted version. Roseann had other thoughts and insisted the cake be totally iced with whipped cream for the magazine. Either way, it’s the perfect make-ahead , bring-along summer dessert!
STRAWBERRY PISTACHIO ICE CREAM CAKE
SERVES 15
For cake
2 ½ cups cake flour
1 ½ cups sugar
3 teaspoons baking powder
½ teaspoon salt
¼ pound, plus 3 tablespoons butter, softened
5 egg whites
1 cup milk
1 teaspoon vanilla extract
For strawberry puree
2 cups strawberries
2 cups confectioners sugar
2 cups pistachios, coarsely chopped
2 half gallons vanilla ice cream, partially softened
For Whipped cream
1 cup heavy cream
1/2 cup sugar
Additional strawberries and pistachios for garnish
Make cake. Preheat oven to 350℉. Line a 9-inch round springform pan with parchment paper. Set aside .
In the bowl of a standing mixer (or using a hand mixer) blend flour, sugar, baking powder, and salt on low speed until mixed. Add butter and mix until uniformly blended.
In a separate bowl, mix egg whites, milk and vanilla with a wire whisk. Add egg mixture to flour mixture. Mix on medium speed for 1-2 minutes.
Scrape down the sides and bottom of mixing bowl. Continue to beat at medium high speed for another 3-4 minutes, until batter is blended and smooth.
Pour batter into prepared pan. Bake 40 to 45 minutes or until a tester comes out with a fine crumb.
Remove pan from the oven and cool on wire cooling racks. Cool completely before assembling. ( Can be baked 1 day in advance.)
In a food processor, combine strawberries and confectioners sugar. Pulse until blended.
Assemble the cake. Line the sides of a 9-inch springform pan with parchment paper, extending 1/2-inch above the edge. Cut cooled cake into thirds horizontally. Place one layer of cake in the bottom of the pan. Scoop one half galloon of ice cream onto the top of the cake. Top with one third of the strawberry puree. Sprinkle with one third of the pistachios. Continue to layer cake, ice cream, strawberry and pistachio. Ending with pistachio. Be sure to work fairly quickly so the ice cream stays firm. Gently press all layers together. Cover top with plastic wrap and place in freezer for 2 to 4 hours, or overnight. ( Can be made 1 week in advance.)
Make whipped cream. In the bowl of a standing mixer ( or using a hand mixer) whip cream until soft peaks form. Add sugar and whip until stiff. Use immediately.
Use a pastry bag to pipe whipped cream on top of the cake. Garnish with whole strawberries and pistachios.
If you wish to frost the sides of the cake, just double the whipped cream.
Fully Iced and Sliced!
photo: Scott Goodwin