Red cranberries and green pistachios in this cranberry ice cream cake delightfully show the colors of the season.
1 1/2 cups Chocolate cream-filled cookies
1/4 cup Butter or margarine, melted
1 1/2 cups Fresh or frozen cranberries, thawed
1/2 cup Light corn syrup
1/3 cup Sugar
1/3 cup Water
6 cups Vanilla ice cream, softened, divided
1/2 cup Chopped pistachios, divided
Oven Temp ~
Baking Time ~
Pan Type ~ 9-inch springform pan
Combine crushed cookies and butter,
press onto the bottom of prepared pan. Freeze until firm, about 1 hour.
Combine cranberries, corn syrup, sugar and water in a medium saucepan. Bring to a boil, cook over medium heat until cranberries pop, about 10 minutes. Transfer to a blender, cover and process until smooth. Pour into a bowl. Refrigerate 30 minutes until cooled, stirring occasionally.
Remove crust from freezer. Spread with half of the ice cream. Set aside 1/4 cup cranberry puree. Pour remaining puree over ice cream. Set aside 1 tablespoon nuts, sprinkle remaining nuts over puree. Freeze 30 minutes, until firm.
Layer with remaining 3 cups ice cream, 1/4 cup cranberry puree and 1 tablespoon nuts. Cover with plastic wrap and freeze for 6 hours, until Cranberry Ice Cream Cake is firm. Remove from freezer 15 minutes before serving.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!