My husband recently celebrated his 40th birthday and he loves ice cream and ice cream cake even more. To celebrate this special occasion I wanted to make an ice cream cake from scratch however wanted it to be a simple, no churn recipe. This cake turned out better then I thought it would and it wasn't as difficult as I expected. Pistachio and Earl Grey are some of his favourite flavours and so I decided to combine both however you can add any flavour/colouring you like to the base recipe.
Ingredients:
1 litre of heavy whipping cream (I would have liked to use organic but couldn't find any anywhere)
2 cups of raw, unsalted pistachios
2-3 cans of sweetened condensed milk (I used organic, coconut condensed milk - 195 ml cans. I only used 2 cans but if you like it sweeter than add 3)
10 decaf, earl grey tea bags
2-3 tablespoons of honey
2 tablespoons of vanilla extract
2 tablespoons of butter
Sprinkles and dark chocolate for topping decoration.
1 litre of heavy whipping cream (I would have liked to use organic but couldn't find any anywhere)
2 cups of raw, unsalted pistachios
2-3 cans of sweetened condensed milk (I used organic, coconut condensed milk - 195 ml cans. I only used 2 cans but if you like it sweeter than add 3)
10 decaf, earl grey tea bags
2-3 tablespoons of honey
2 tablespoons of vanilla extract
2 tablespoons of butter
Sprinkles and dark chocolate for topping decoration.
1) Add 3 cups of cream to a saucepan and heat on medium heat.
2) Save remainder cup in the fridge for decoration.
3) Add tea bags to cream once it heats up.
4) Let tea bags steep on low heat until the flavour has been absorbed.
5) Remove from heat and remove tea bags from cream and put in the refrigerator to chill along with the whipping attachment.
6) While cream is chilling, add pistachios to food processor and grind to a medium to fine consistency.
7) Add 2 tablespoons of melted butter and mix.
8) Using a springform pan (approx. 8 inches), pat the pistachio mix into a base in the pan.
9) Put pan in refrigerator to chill.
10) Once tea bagged cream has chilled then remove from fridge and whip into a thick consistency.
11) Add condensed milk, vanilla and honey and mix well.
12) Once mixed, add to chilled pan on top of pistachio base and freeze.
13) Once cake is solid, remove to decorate.
14) Use the remaining cream saved earlier. Whip it and put in cake decorating bag/instrument.
15) Use cream to decorate entire cake. I used the star shape.
16) Add sprinkles, left over pistachios and dark chocolate to the top.
17) Return to freezer. Remove an hour before serving. Open the springform pan and pull out the base with the cake.
14-16 slices
Calories per slice: 266, Fat: 21.4g, Carbs: 16.2 g, Fiber: 0 g, Sugar: 13.9 g, Protein: 4 g, Sodium: 31.4 mg
Calories per slice: 266, Fat: 21.4g, Carbs: 16.2 g, Fiber: 0 g, Sugar: 13.9 g, Protein: 4 g, Sodium: 31.4 mg
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