Pistachio Ice Cream Cake

I’ve been wanting to make a pistachio ice cream cake for a while but I didn’t because I felt like I should wait for summer.

But I’ve decided I cannot let the weather dictate what I do, summer is a mentality…so I made a pistachio ice cream cake.

THIS CAKE WAS SOOOO GOOD, the pistachio ice cream had an amazing flavour and it was so creamy. And also the cake layers were so soft and fluffy, I loved this ice cream cake so much.

A slice of the pistachio ice cream cake on a white plate, with the full cake in the background.

Video Tutorial

Breakdown of the process

This recipe has a lot of steps and this cake also needs to be made over 2 days.

But every step is pretty easy and the wait is so worth it just trust me.

Here’s a quick breakdown of what we are going to be doing:

Day 1:

  • Make the pistachio ice cream and add this into a lined tin.
  • Leave this in your freezer.
  • Make the cake layers.
  • Soak them in a sweet milk.
  • Wrap these and leave in your fridge.

Day 2:

  • Make the whipped cream, we’re going to cover the cake in this.
  • Stack the cake layers and ice cream layer together.
  • Cover the cake in the whipped cream and decorate.
  • Leave this in your freezer for about 20 minutes, then the cake is ready to be eaten.
The full pistachio ice cream cake after being decorated.

The pistachio ice cream

We’re going to start by making the ice cream first.

I did want to say, if you wanted to save some time you could buy some pistachio ice cream and use this instead. 

All you need to do is add this into a tin that has been lined with cling film, then place this into your freezer overnight.

But if you do want to make it, we’re making a no-churn ice cream, so it is super easy to make.

These are the ingredients you will need to make it:

  • Double cream – also known as heavy cream.
  • Vanilla extract – for flavour.
  • Sweetened condensed milk 
  • Pistachio spread – this is where the pistachio flavour is coming from. I used a pistachio spread from a brand called ‘Pisti’, you can get this from Costco or Amazon. But any pistachio spread works, use whichever you can fin.

That’s all you need, it’s a very simple and easy ice cream to make.

The ingredients needed to make the pistachio ice cream.

The cake layers

For the cake layers, I wanted to make a cake that is super light and fluffy, just because I felt like this would go best with the ice cream and the whipped cream.

So I went with a chiffon cake.

These are the ingredients I used to make the chiffon cake batter:

  • Eggs – we are going to whip the egg whites and yolks separately. This is what’s going to make the cakes light and fluffy.
  • Cream of tartar – this is going to help stabilise your whipped egg whites, which helps with the final texture of the cake layers. This ingredient can be left out, but it makes a difference so I really do recommend it.
  • Granulated sugar – caster sugar  also works. In the recipe card below, you will see that it says ‘125g granulated sugar’ twice. This isn’t a mistake, we’re just going to whip 125g of sugar with the egg whites, and then 125g of sugar with the yolks.
  • Vanilla extract
  • Oil – for some moisture.
  • Water
  • Plain flour – also known as all purpose flour.
  • Baking powder
  • Salt – to help enhance the flavours.
The ingredients needed to make the cake layers.

A few tips when making the cake layers

Since chiffon cakes are so light and fluffy, there is a risk of them deflating after they have baked…then they will be not light and fluffy.

They will still deflate slightly after they come out of the oven, but we don’t want them to deflate completely.

So here are 2 tips on how to prevent this from happening:

Don’t grease your cake tins

As chiffon cakes bake, the cake batter grips to the sides of the cake tins, this is how they rise and become fluffy.

If you grease your tins, your cake batter won’t be able to grip to the sides of the cake tins.

So make sure not to grease them.

All you need to do is add a circle of baking paper to the bottom of the tins.

Cool your cakes upside down

As soon as your cakes come out of the oven, I recommend flipping them upside down onto a wire rack.

DON’T TAKE THEM OUT OF THE TIN, just flip them upside down.

You want to leave them like this for about 20 minutes, then after you can flip them over and let them cool the right side up.

One of the cake layers inside of a tin, before being baked.
One of the cake layers inside of a tin, after being baked.

The sweet milk

This is the last thing we need to do on day 1…there is still more steps, but on day 1 this is the last thing we need to do.

I soak a lot of my cakes in a sweet milk, I love doing it.

All it does is add a lot more flavour to the cakes, as well as a lot of moisture.

I think fluffy cakes, like chiffon cakes, can typically be on the drier side, so I especially love pouring a sweet milk over them to avoid any dryness.

To make it, all you need is milk, sugar and vanilla.

We’re just going to heat these together so that the sugar can dissolve, then pour this over the cakes layers and leave them to soak.

1 of the cake layers in the tin, after the sweet milk was poured over it.

Decorating the cake

The next day, we just need to whip some cream, stack your cake layers and ice cream layer together, then cover the cake with the whipped cream and decorate.

You can decorate this cake however you want, but I kept mine very simple. I just added a swirl on top and then covered the sides with some chopped pistachios.

WARNING…ice cream melts.

I live in the UK, so it was not hot at all when I made this cake. So I didn’t need to worry too much about the ice cream melting.

But if you live in a hotter place, you might have to decorate the cake quite quickly, and you might have to keep putting the cake back into your freezer.

If at any point you notice that the ice cream is melting, throw your cake into your freezer for 30 minutes, then carry on.

But now the ice cream cake is finally done woohoo.

Pistachio Ice Cream Cake

5.0 from 1 vote

Ingredients

  • For the pistachio ice cream:
  • 480 ml double cream

  • 2 teaspoons vanilla extract

  • 1 can sweetened condensed milk (around 397g)

  • 300 g pistachio spread

  • For the cake layers:
  • 6 egg whites

  • 1/2 teaspoon cream of tartar

  • 125 g granulated sugar

  • 6 egg yolks

  • 125 g granulated sugar

  • 1 tablespoon vanilla extract

  • 80 ml vegetable oil

  • 100 ml water, cold

  • 200 g plain flour

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • For the sweet milk:
  • 400 ml whole milk

  • 2 tablespoons granulated sugar

  • 2 teaspoons vanilla extract

  • For the whipped cream:
  • 400 ml double cream

  • 100 g icing sugar

  • 2 teaspoons vanilla extract

  • Extras:
  • Some chopped pistachios, to decorate (optional)

Directions

  • DAY 1
  • Making the ice cream:
  • Line an 8 inch cake tin with cling film, leave this aside.
  • In a large bowl, add the double cream and vanilla. Whip this until you get soft peaks.
  • Add the condensed milk and pistachio spread into this, mix until combined.
  • Add this into your prepared tin and smooth it out. Cover the top with cling film and leave this in your freezer overnight.
  • Making the cake layers:
  • Start by pre-heating your oven to 180c/350f. Also line two 8 inch cake tins, DON'T grease these, just add circles of baking paper to the bottom of them.
  • In a large bowl, add the egg whites and cream of tartar, start whipping this. Once the egg whites become foamy, slowly pour in the first 125g sugar, whiles still whipping. Once all the sugar has been added, whip until you get stiff peaks. Leave this aside.
  • In a separate large bowl, add the egg yolks, the second 125g of sugar and vanilla. Whip these together until the mixture lightens in colour and increases in volume slightly. This should take around 2-3 minutes.
  • Add the oil and water into this, whisk until combined. Now add the flour, baking powder and salt, then whisk just until you get a smooth batter.
  • Add half of the whipped egg whites into this batter, gently fold these in. Now add the rest of the whipped egg whites and fold until you can no longer see any lumps or streaks of egg whites.
  • Pour this into your cake tins then bake in your pre-heated oven for around 45-50 minutes. They're done when a toothpick inserted into the centre comes out clean.
  • As soon as these come out of the oven, flip them upside down onto a wire rack. Don't take them out of the tin, just leave them in the tin, upside down. Leave them like this for 20 minutes.
  • The sweet milk:
  • Heat together the milk, sugar and vanilla. This doesn't need to come to a boil, you just want it to be warm enough so that the sugar dissolves. Leave aside.
  • Once your cakes have cooled upside down for 20 minutes, turn them over then pour the milk over them.
  • Let these soak for about 30 minutes, then take the cake layers out of the tin, wrap them in cling film and leave in your fridge overnight.
  • DAY 2
  • Making the whipped cream:
  • In a large bowl, add the double cream, icing sugar and vanilla. Whip these together until you get firm peaks. Leave this in your fridge until you're ready to use it.
  • Putting the cake together:
  • Place one of your cake layers down onto a cake board. Add your ice cream layer on top of this, then add the second layer of cake.
  • Now you can decorate however you want. I just covered the outside of the cake with the whipped cream and added chopped pistachios onto the side.
  • Leave this in your freezer for about 20 minutes, then you can cut into it and enjoy!
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