Pistachio and chocolate icebox cake

  • serves 8
  • A little effort

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.



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


  • 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.

Nutritional Information

  • Kcals 522
  • Fat 26.1g
  • Saturates 12.7g
  • Carbs 59.8g
  • Fibre 4.8g
  • Protein 9.8g
  • Salt 0.8g