Strawberry-Pistachio Ice Cream Cake Recipe – Easy Frozen Dessert

Last Updated on 2 months by Neha Deshmukh

Strawberry-Pistachio Ice Cream Cake Recipe – Easy Frozen Dessert

Hey everyone! If you’re looking for a dessert that’s guaranteed to wow, but doesn’t require hours in the kitchen, you’ve come to the right place. This Strawberry-Pistachio Ice Cream Cake is a total crowd-pleaser, and honestly, it’s so easy to put together. I first made this for a summer birthday party, and it disappeared fast. It’s the perfect no-bake treat for those hot days when you just don’t want to turn on the oven!

Why You’ll Love This Recipe

This ice cream cake is the ultimate easy dessert. It requires minimal effort, no baking, and delivers maximum flavour. The combination of creamy vanilla, sweet strawberry, and nutty pistachio ice cream with soft vanilla cake is just divine. Plus, it looks beautiful – seriously, it feels fancy, but it’s so simple! It’s perfect for birthdays, summer gatherings, or just a special treat for yourself.

Ingredients

Here’s what you’ll need to make this dreamy ice cream cake:

• 1 pack (320 gm) vanilla pound cake
• ¼ cup milk (about 60ml)
• 500 ml vanilla ice cream
• 500 ml strawberry ice cream
• 500 ml pistachio ice cream
• ½ cup shelled pistachios (about 60gm)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference here.

• Vanilla Pound Cake: I prefer a good quality, soft vanilla pound cake. Something that’s not too dense. You can find lovely ones at most bakeries, or use your favourite store-bought brand.
• Ice Cream: Don’t skimp on the ice cream! Using a really good quality ice cream will really elevate the flavour. I love using a creamy, full-fat ice cream for the best texture.
• Pistachios: I like to use good quality, shelled pistachios. If you can find Iranian pistachios, even better – they have a beautiful flavour and colour. Roasting them brings out their flavour even more!

Step-By-Step Instructions

Alright, let’s get building! It’s easier than you think.

1. First, line a loaf pan with parchment paper, making sure the paper overhangs the sides. This will make it super easy to lift the cake out later.
2. Now, slice the vanilla pound cake diagonally into three equal layers. Don’t worry about being perfect – a little imperfection adds character!
3. Place the first cake layer at the bottom of the pan. Gently brush it with a little milk – this keeps it nice and moist.
4. Spread a thick, generous layer of strawberry ice cream over the cake. Don’t be shy!
5. Add the second cake layer, brush with milk, and then top with a layer of vanilla ice cream.
6. Place the final cake layer on top, brush with milk, and finish with a layer of pistachio ice cream.
7. Cover the pan tightly with cling film and freeze for at least 4 hours, or preferably overnight, until completely firm. Patience is key here!
8. While the cake is freezing, toast the pistachios in a dry pan over medium heat until fragrant. Keep a close eye on them – they burn easily! Once toasted, roughly chop them.
9. When you’re ready to serve, lift the cake from the pan using the parchment overhang. Transfer it to a serving plate and sprinkle generously with the chopped pistachios.
10. Slice with a warm knife (run it under hot water for a few seconds) for clean cuts and serve immediately. Enjoy!

Expert Tips

• Softening the Ice Cream: Let the ice cream soften slightly before spreading. It makes it much easier to work with. But don’t let it melt completely!
• Warm Knife Trick: Seriously, the warm knife is a game-changer for getting clean slices.
• Freezing Time: The longer you freeze it, the easier it will be to slice.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based vanilla, strawberry, and pistachio ice cream, and a vegan pound cake. My friend, Priya, swears by this version!
• Gluten-Free Adaptation: Simply use a gluten-free vanilla pound cake. It’s a great option for those with dietary restrictions.
• Festival Adaptations: This is perfect for summer! It’s also a fantastic birthday cake – just add some candles!

Serving Suggestions

This ice cream cake is delicious on its own, but you can also serve it with:

• Fresh berries
• A drizzle of chocolate sauce
• A sprinkle of colourful sprinkles (especially for birthdays!)

Storage Instructions

Leftovers (if there are any!) can be stored in the freezer for up to a week. Just wrap it tightly in cling film or place it in an airtight container.

FAQs

Let’s answer some common questions:

1. Can I use different flavours of ice cream?

Absolutely! Feel free to get creative. Chocolate, mango, or even coffee ice cream would be delicious.

2. How far in advance can I make this ice cream cake?

You can make it up to a week in advance and keep it frozen. Just make sure it’s well wrapped.

3. What’s the best way to get clean slices of the frozen cake?

As mentioned before, a warm knife is your best friend!

4. Can I assemble this cake in a different shaped pan?

Yes, you can! A springform pan or even a rectangular dish would work well. Just adjust the amount of cake and ice cream accordingly.

5. What can I substitute for pistachios if I have a nut allergy?

You can use chopped cookies, sprinkles, or even chocolate shavings instead.