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Cranberry Ice Cream Swirl Cake

By: AlwaysCookin  
"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."

Rating: This weblink has been rated 6 times with an average star rating of 3.8 Read Reviews (5)

Rate/Review | 115 people have saved this

Prep Time:
45 Min
Cook Time:
10 Min
Ready In:
6 Hrs

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Original Recipe Yield 1 8-inch springform
 

Ingredients

  • 24 chocolate wafers
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups cranberries
  • 1/2 cup light corn syrup
  • 1/3 cup white sugar
  • 1/3 cup water
  • 3 cups vanilla ice cream, softened
  • 1/2 cup shelled pistachio nuts
  • 1 tablespoon unsalted butter
  • 1/4 teaspoon salt
  • 1 cup heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
  5. 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.
  6. 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.
  7. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 401 | Total Fat: 23.9g | Cholesterol: 66mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by schmerna 
I used the cranberry swirl in a cheescake recipe, it was delicious. Can't wait to try the ice... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2003 by TWILLIAMS05 
It was just okay. I didn't think this one was worth the trouble. Lengthy process and time... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2006 by CallieJade 
Yummy in my tummy...... I loved this recipe so much! I just started cooking and this recipe is... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2006 by Countess 
Delicious and unusual. Also too time consuming to make except for very special occasions. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2006 by crissyD 
very tasty,good flavor. Took some time to make though. MORE

 
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