CRANBERRY ICE CREAM SWIRL CAKE
Outstanding 'non-heavy' dessert for when you want guests applauding! I have yet to make this recipe without rave reviews. Flavors blend perfectly. It has become my signature recipe. Not difficult to make, but allow enough time to make. I make it the day before. You may garnish with semi-sweet or bittersweet chocolate shavings or curls if you like.
Provided by AlwaysCookin
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Time 6h
Yield 10
Number Of Ingredients 13
Steps:
- In a food processor or blender, process wafers until finely ground. Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan. Freeze 30 minutes.
- Meanwhile, in a covered saucepan over medium heat, simmer cranberries, corn syrup, sugar and water for 10 minutes. Transfer mixture to a blender or food processor and puree until smooth. Place in a bowl and chill until cold.
- Spread half the softened ice cream over the frozen crust. Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream. Top with remaining ice cream. Draw a knife through the layers to marble. Freeze 30 minutes, or until firm.
- Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
- Meanwhile, chop pistachios finely and place in a small skillet over medium heat with 1 tablespoon butter and salt. Cook, stirring, 1 minute, until fragrant. Set aside to cool.
- In a chilled bowl, whip cream until soft peaks form. Beat in confectioners' sugar and vanilla and whip until stiff peaks form. Fold in cooled pistachios and spread cream over chilled cake. Freeze 30 minutes, then cover tightly with plastic wrap and foil and freeze 4 hours.
- To unmold, wrap a hot, dampened towel around the sides of the pan for 1 to 2 minutes. Then remove the sides of the pan.
Nutrition Facts : Calories 398.9 calories, Carbohydrate 45.5 g, Cholesterol 65.6 mg, Fat 23.8 g, Fiber 2.1 g, Protein 4.2 g, SaturatedFat 12.8 g, Sodium 219.9 mg, Sugar 27.2 g
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Hsaileng
[email protected]I can't wait to make this cake again!
shuri chemeda
[email protected]This cake is perfect for a special occasion. It's beautiful and delicious.
Herbal Knowledge Ayurbed gyan
[email protected]I would definitely recommend this cake to anyone who is looking for a festive and delicious dessert.
Ethan Hinson
[email protected]This cake was a nice change from the usual chocolate or vanilla cake. The cranberries added a unique flavor that I really enjoyed.
Timilehin Lucky
[email protected]Overall, I thought this cake was a good recipe. It's easy to make and it turned out really well.
Juliet Oenga
[email protected]This cake was a bit too dry for my taste. I think I would add more liquid next time.
Taki Hamessi
[email protected]I'm not a big fan of cranberries, but I thought this cake was really good. The ice cream swirl helped to balance out the tartness of the cranberries.
Erons Odigie
[email protected]This cake is a great way to use up leftover cranberries. It's also a fun and festive dessert for the holidays.
Billie Mufakosi
[email protected]The cake was delicious, but I found the ice cream swirl to be a bit too sweet for my taste.
Taguilif Ag
[email protected]I made this cake for my family and they loved it! The ice cream swirl was a nice surprise.
edwin muthomi
[email protected]This cake was easy to make and turned out beautifully. The cranberries added a tart flavor that balanced out the sweetness of the ice cream.
Milena Jakovljević
[email protected]I love the combination of cranberries and ice cream in this cake. It's the perfect dessert for a special occasion.
Sijan Ahmad
[email protected]This cake was a hit at my holiday party! The cranberry ice cream swirl added a festive touch, and the cake itself was moist and fluffy. I will definitely be making this again.