Raspberry and Pistachio Ice Cream Icebox Cake 🍰🧁
Active Time
20 minutes
Total Time
20 minutes, plus 6 hours freezing time
Ice cream isn’t a traditional element in icebox cakes (usually they contain just whipped cream and cookies), but spreading a layer of ice cream right through the center creates a mix of textures and flavors that is hard to beat. Nutty pistachio and bright raspberry jam spread through whipped cream make for a lovely pastel duo, while Biscoff cookies add a welcome hint of spice.
Ingredients
Makes one 9x5" cake
Step 1
Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast nuts in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5–8 minutes. Let cool, then coarsely chop; set aside.
Step 2
Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
Step 3
Scoop half of vanilla whipped cream into a prepared loaf pan and spread into an even layer. Arrange a layer of cookies on top, breaking or cutting to fit as needed. Add half of raspberry whipped cream, smooth into an even layer, and top with another layer of cookies. Dollop ice cream across the top and smooth into an even layer. Add a third layer of cookies, followed by the remaining raspberry whipped cream. Repeat with the fourth layer of cookies and finally spread the remaining vanilla whipped cream over (don’t worry if it’s a little higher than the edges of the pan). Scatter reserved pistachios on top. Cover with plastic overhang and freeze until set, at least 6 hours.
Step 4
To serve, using plastic overhang, unmold cake (if it’s hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices.
Do ahead: Cake can be made 2 days ahead. Keep frozen.