Olive Magazine
Chocolate Icebox Cake Recipe with Pistachio

Pistachio and chocolate icebox cake

Published: October 21, 2015 at 10:32 am
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  • Preparation and cooking time
    • Total time
    • + freezing
  • Easy
  • Serves 8

The icebox cake is a US staple – the biscuits become pleasantly softened by the ice cream and the whole thing holds together so you can cut it into wedges

Nutrition:
NutrientUnit
kcal522
fat26.1g
saturates12.7g
carbs59.8g
fibre4.8g
protein9.8g
salt0.8g
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Ingredients

  • 1.5 litres pistachio ice cream
  • 350g mini Oreos
  • 200ml double cream, softly whipped 
  • melted dark chocolate
  • caramel sauce
  • chopped pistachios

Method

  • STEP 1

    Remove the ice cream from the freezer to soften a little while you remove the fillings from the oreos and discard (you just want the biscuit).

  • STEP 2

    Line a deep 18cm square or round springform or loose-bottomed cake tin with clingflim, and arrange a neat layer of the biscuits on the bottom. Spoon over a layer of the ice cream, packing it down until even. Add another layer of biscuits, then ice cream, and repeat, finishing with a layer of biscuits. Freeze the cake in between layers if the ice cream is melting too much.

  • STEP 3

    Cover with another layer of clingfilm, then freeze for at least 3 hours, or until solid. To serve, tip the cake onto a plate and remove the clingfilm. Top with the whipped cream, drizzle over the melted chocolate, caramel sauce and scatter over chopped pistachios.

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