Pistachio-Strawberry Ice Cream Cake Recipe

1. 1

   Coat a 9-by-5-inch loaf pan with butter and line it with plastic wrap, overlapping pieces as needed to completely cover the bottom and sides and leaving at least a 2-inch overhang.

2. 2

   Mix the melted butter with the ground cookies until the cookies are thoroughly moistened, then press the mixture evenly into the bottom of the loaf pan.

3. 3

   Let set up at least 5 minutes before proceeding.

4. 4

   Evenly spread the strawberry ice cream on top of the ground cookies and put the loaf pan in the freezer until the ice cream is firm, at least 2 hours.

5. 5

   Evenly spread the vanilla ice cream on top of the strawberry ice cream and return the pan to the freezer until the ice cream is firm, at least 2 hours.

6. 6

   Top with the pistachio ice cream and cover with the plastic-wrap overhang.

7. 7

   Put the pan back in the freezer until the ice cream is firm, at least 4 hours.

8. 8

   To serve, unwrap the ice cream cake and pull it out of the loaf pan.

9. 9

   Remove the plastic wrap and, using a knife dipped in hot water and wiped dry, slice into 1-inch slabs.

* Per serving · 4 servings · Values may vary.

No additional tips available.