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10

Pistachio & Custard Vanilla Ice Cream Cake

Ingredients

  • 250g butternut snap biscuits
  • 80g butter
  • 185g pistachio kernels
  • 2L Bulla Creamy Classics Ice Cream Vanilla
  • 500mL store-bought thick vanilla custard

Cooking Directions

  • Lightly grease and line the base of a 20cm spring form cake pan.
  • Process biscuits in a food processor until they resemble coarse breadcrumbs. With motor operating, gradually add butter until well combined. Process pistachio kernels in food processor until coarsely chopped. Reserve 2 tablespoons of chopped nuts to serve. Press 1/2 of crumb mixture on to base of pan using the back of a spoon, sprinkle half of remaining pistachios over biscuit base and refrigerate while ice cream is prepared.
  • Place 1/2 of the ice cream in a large bowl of electric mixer and beat on low speed for 1 minute or until softened. Spoon Bulla Creamy Classics Vanilla Ice Cream on to base and spread evenly, dot 1/2 cup of custard over ice cream and swirl custard through ice cream with the end of a spoon. Sprinkle remaining crumb followed by remaining pistachios onto ice cream layer. Place in freezer for 2 hours or until layer is frozen firm. Repeat with remaining ice cream and another 1/2 cup of custard (serve remaining custard with cake). Cover with plastic wrap. And freeze overnight.
  • Remove spring form and baking paper from cake. Serve pistachio custard ice cream cake with remaining custard and reserved pistachios.

Ingredients

  • 250g butternut snap biscuits
  • 80g butter
  • 185g pistachio kernels
  • 2L Bulla Creamy Classics Ice Cream Vanilla
  • 500mL store-bought thick vanilla custard