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My review
Cranberry Ice Cream Swirl Cake
8
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."
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Ingredients
6 h servings 399Original recipe yields 10 servings (1 8-inch springform)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- Spread remaining 1/3 cup cranberry mixture over top of frozen dessert and freeze 15 minutes more.
- 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.
- 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.
- 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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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 89 Ratings
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Most helpful positive review
11/25/2002
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
2/26/2003
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 ot...
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11/25/2002
I used the cranberry swirl in a cheescake recipe, it was delicious. Can't wait to try the ice cream cake.
12/3/2006
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!
2/26/2003
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 ot...
12/22/2006
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 pistachio...
11/20/2012
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, e...
2/1/2015
Made this on Thursday for Saturday's celebration. Was a huge hit. Didn't change a thing.