Pistachio Ice Cream Cake

By Ministry of Curry

Ingredients

Instructions

1. Leave the ice cream pints at room temperature for 15 minutes so they soften and spread more easily.
2. Take the cake out of its pan and set it on a cutting board. Using a sharp or serrated knife, slice it horizontally into three even layers.
3. Line the empty cake tin with a large sheet of plastic wrap, leaving enough overhang to wrap the cake.
4. Put the bottom cake layer in the tin. Spread the ice cream from the first pint evenly over it and sprinkle with one-third of the chopped pistachios.
5. Repeat with the second layer, using the second pint of ice cream and another third of the pistachios. Place the top layer on top and press gently.
6. Wrap the tin tightly in plastic wrap and freeze for at least 8 hours, or up to a few days.
7. When ready to serve, unwrap the cake and release it from the tin by flexing the pan or running a knife around the edge, then move it onto a serving dish or board.
8. Spread an even layer of whipped topping over the top and sprinkle with the remaining pistachios. Cut into 1-inch slices with a sharp bread knife and serve.

Summarized from Ministry of Curry's video. Watch it for the details.

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