Okay, I know you can go out and order an ice cream cake but, I can assure you, you won’t get one that tastes this good, has no additives added, is made with only the best ingredients, costs so little and makes you the “Queen” of the damn I can do this challenge…..to yourself. Ready?
This is in case you need an alternative to the normal pumpkin pie OR you need two desserts…..yikes!!
- 1 1/2 cups chocolate cookie crumbs
- 1/4 cup unsalted butter, melted
- 1 1/2 cups fresh cranberries
- 1/2 cup white corn syrup
- 1/3 cup berry sugar
- 1/3 cup water
- 6 cups of Chapman’s or Tillamook Vanilla ice cream (‘cuz they are the best)
- 3/4 cup chopped pistachios, toasted
In a small bowl, mix the cookie crumbs and butter together and pat into the bottom of an 8 inch springform pan. Freeze for one hour.
In a saucepan put the cranberries, corn syrup, sugar and water and simmer for about 10 minutes, until softened. Transfer to your blender and CAREFULLY puree until smooth. Pour into a bowl and refrigerate for about 30 minutes or until cold.
With your ice cream scoop, scoop one half of the ice cream onto the cookie crumb base of the springform pan. Spoon all but 1/4 cup of the cranberries over the ice cream; save 2 tbsp. of the chopped pistachios and set aside. Sprinkle the remaining pistachios over the cranberries. Freeze this mixture for about 30 – 45 minutes.
Put the remaining three cups of ice cream in the refrigerator to soften up. Spread the ice cream over the nuts. drizzle with the remaining cranberry puree. With the tip of your paring knife, run swirls through the puree and ice cream to make pretty swirls on top. Sprinkle with the remaining pistachios. Cover this with plastic wrap and freeze for at least 7-8 hours.
When ready to serve, place in the refrigerator for about 30 minutes to soften up. If not using for Christmas, save and use it for your New Years Celebrations.
“Damn I did this” is ringing a bell in your heart, isn’t it? You bet it is. Take a well deserved bow.