Strawberry and pistachio ice-cream cake recipe

There is something wonderful about ice-cream cakes. This one is a layer of cheat’s strawberry ice-cream sandwiched with orange-scented pistachio meringue. It makes a wonderful dessert for any summer celebration.

Serves 12-15
Preparation 30min
Cooking 1hr
Skill level Mid

By
Anneka Manning 

Ingredients

1 litre good-quality vanilla ice-cream
strawberries, hulled and thickly sliced, to serve
pistachios, coarsely chopped, to serve
edible flowers (optional), to serve

Strawberry sauce

500 g strawberries, hulled and sliced
2 tbsp caster sugar
12 tbsp lemon juice
2 tsp rosewater, to taste (optional)

Pistachio discs

4 egg whites, at room temperature
220 g (1 cup) caster sugar
45 g (⅓ cup) ground pistachios
1 orange, rind finely grated

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Freezing time overnight

Cooling time 2 hours

Preheat oven to 150°C. Mark 2 x 20 cm circles on 2 pieces of non-stick baking paper. Turn the paper over and line 2 oven trays.

To make the pistachio discs, use an electric mixer with a whisk attachment to whisk the egg whites until soft peaks form. With the motor running, gradually add the sugar, whisking well after each addition, until very thick and glossy and the sugar has dissolved. Whisk in the orange rind. Use a large metal spoon or spatula to fold in the ground pistachios until evenly combined. Divide the mixture between the 2 trays and use a palette knife to spread to fill the 2 marked circles.

Reduce the oven temperature to 100°C and bake for 1-1¼ hours, swapping the trays halfway through baking, or until crisp on top. Turn off the oven and allow the discs to cool in the oven (this will take about 2 hours).

Meanwhile, to make the strawberry sauce, combine the strawberries, sugar and lemon juice in a medium saucepan and cook over low heat, stirring occasionally until the sugar dissolves. Bring to a simmer and heat for 5 minutes or until syrupy but the strawberries still hold some of their shape. Strain the sauce through a sieve set over a heatproof bowl. Transfer to strawberry pieces in a bowl and stir the rosewater through the sauce. Cover both with plastic wrap and place in the fridge to cool.

When ready to assemble the cake, line the base and sides of a 22 cm springform tin with non-stick baking paper. Place a pistachio disc in the base of the lined tin, trimming to fit if necessary.

Scoop the ice-cream into a large bowl and set aside for 5 minutes at room temperature to soften slightly. Spoon over the cooled strawberry pieces and use a large metal spoon or spatula to briefly fold together to form a rough swirl pattern. Spoon the ice-cream immediately into the prepared tin and use the back of a metal spoon to press down and remove any air pockets. Cover the ice-cream with the remaining pistachio disc, trimming to fit if necessary. Cover with plastic wrap and freeze overnight.

Remove the cake from the springform tin and place on a serving plate. Top with strawberries and sprinkle with chopped pistachios and edible flowers, if using. Spoon over some of the strawberry sauce. Serve in wedges with the remaining strawberry sauce passed separately.

Baker’s tips

• This cake will keep covered in the freezer for up to 2 weeks.

• The strawberry sauce will keep in an airtight container in the fridge for up to 3 days. Alternatively, freeze it for up to 1 month and thaw in the fridge.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Tina McLeish.