Description
A vibrant and delicious Layered Ice Cream Cake featuring pistachio, cherry, and chocolate ice cream on a crunchy sugar cone crust, topped with chocolate magic shell.
Ingredients
Scale
- 2 pints pistachio ice cream
- 2 pints cherry ice cream
- 2 pints chocolate ice cream
- 2/3 cup shelled roasted salted pistachios, divided
- 12 sugar cones (4-ounce package), finely crushed
- 4 tablespoons melted butter
- 2 teaspoons granulated sugar
- Pinch of kosher salt
- 23 maraschino cherries without stems, divided
- 1 cup semisweet chocolate chips
- 1/4 cup refined coconut oil
- Whipped cream for garnish
Instructions
- Remove ice cream from freezer and soften in refrigerator for 20 minutes. Roughly chop 1/3 cup pistachios and set aside.
- Mix crushed sugar cones, melted butter, sugar, and salt until crumbly. Press into bottom of 9-inch springform pan to form crust.
- Spread softened pistachio ice cream evenly over crust. Sprinkle chopped pistachios and gently press in. Tap pan to remove air bubbles.
- Layer cherry ice cream evenly on top of pistachio layer. Distribute 15 maraschino cherries evenly and press lightly.
- Spread chocolate ice cream evenly over cherry layer. Smooth top, cover surface with plastic wrap, and freeze for 4 hours until firm.
- Prepare magic shell by melting chocolate chips and coconut oil in 15-second intervals, stirring until smooth. Cool to room temperature.
- Remove cake from freezer, loosen edges with a knife, release springform pan. Round edges with spatula for better chocolate flow.
- Pour cooled magic shell over cake, letting it drip down sides. Sprinkle remaining chopped pistachios on top.
- Garnish with whipped cream dollops and top each with a maraschino cherry. Let shell set before serving.
Notes
- Allow ice cream to soften properly before layering for easy spreading.
- Tap pan after each layer to reduce air pockets.
- Cool magic shell to room temperature before pouring to avoid melting ice cream layers.
- Store cake tightly wrapped in freezer to prevent ice crystals.
- Let slices thaw 10-15 minutes before serving for easier cutting.
- Use quality ice creams for best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert, Ice Cream Cake
- Method: No-bake (freezing and assembling)
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 110mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
Keywords: Layered Ice Cream Cake, Pistachio Cherry Chocolate Ice Cream Cake, No-Bake Ice Cream Cake, Gluten-Free Ice Cream Cake, Summer Dessert Cake