Cranberry Ice Cream Swirl Cake Recipe - Allrecipes.com
  • READY IN 6 hr

Cranberry Ice Cream Swirl Cake

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 8-inch springform Change Servings
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  • PREP

    45 mins
  • COOK

    10 mins
  • READY IN

    6 hrs

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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2003

I used the cranberry swirl in a cheescake recipe, it was delicious. Can't wait to try the ice cream cake.

 
Most Helpful Critical Review
Oct 08, 2003

It was just okay. I didn't think this one was worth the trouble. Lengthy process and time consuming. The flavor doesn't make up for the trouble to make it, in my opinion. There are plenty of other ice cream desserts that aren't nearly as involved.

 

8 Ratings

Dec 22, 2006

Delicious and unusual. Also too time consuming to make except for very special occasions. I'd probably double or at least increase the cranberry swirl by half. I skipped cooking the pistachios in butter, just bought roasted nuts. Otherwise it was a wonderful mix of flavors, and got by far the most raves of any birthday cake I've made. :-)

 
Dec 03, 2006

Yummy in my tummy...... I loved this recipe so much! I just started cooking and this recipe is so good! I don't even like cranberries!

 
Aug 02, 2006

very tasty,good flavor. Took some time to make though.

 
Nov 20, 2012

I've made this every year at Thanksgiving and/or Christmas for a few years now, and it's always a hit. Love the contrast of the tart cranberries with the sweet ice cream. It is time consuming, especially over the holidays, but I have found it can be easily parceled out over a few days. I'll make & freeze the crust on Monday, do the ice cream layer on Tuesday, add the whipped cream & nuts on Wednesday, and sit back & enjoy it after the turkey dinner on Thursday. That way it's just 5 - 10 minutes per day - much easier to fit in during a hectic time of year.

 
Dec 23, 2013

Positively Yummy! My go-to Christmas dessert!

 

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Nutrition

  • Calories
  • 399 kcal
  • 20%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 23.8 g
  • 37%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 220 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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