CRANBERRY SWIRL ICE CREAM CAKE

By jarren

Ingredients

• 1 1/2 cups chocolate wafer crumbs
• 1/4 cup butter, melted
• 1 1/2 cups fresh or frozen cranberries
• 1/2 cup light corn syrup
• 1/3 cup sugar
• 1/3 cup water
• 4-5 cups vanilla ice cream, softened
• 1/2 cup shelled pistachios, finely chopped
• 1 cup whipping cream
• 1/4 cup icing sugar
• 1 tsp vanilla
• Whipped cream (optional)

Details

Servings 10

Preparation

Step 1

Lightly grease a 9" spring-form pan; set aside.

In small bowl, combine chocolate crumbs and melted butter, until well blended. Pat into bottom and 1" up sides of prepared spring-form pan. Freeze 30 minutes or until firm.

In medium saucepan, simmer cranberries, corn syrup, sugar and water, covered, 10 minutes or until cranberries are soft.

In blender or food processor, fitted with metal blade, puree cranberry mixture until smooth. Place in small bowl; allow to cool. Set aside 1/3 cup cranberry mixture.

Spread half of ice cream over crust. Drizzle with remaining cranberry puree. Draw a knife through ice cream mixture to create swirled effect. Freeze 30 minutes or until firm.

Spread remaining 1/3 cup puree over top; freeze 15 minutes or until puree is firm.

In medium bowl, beat whipping cream until soft peaks form; add icing sugar and vanilla. Beat to stiff peaks; fold in pistachios.

Spread whipped cream mixture over cake; cover. Freeze 4 hours or overnight. Garnish with additional whipped cream, if desired.