Chocolate Pistachio Ice Cream Cake

Wow! It’s been over a month since I’ve posted. I’m so sorry about that! I didn’t intend to take a month-long hiatus from the blogging world. I have been so ridiculously busy, that I haven’t been able to take a breath in a while. I appreciate my readers, and you all deserve to know why I haven’t posted in a while.

In April, we were racing towards Easter break in school. There were so many things going on: I was getting kids ready to write exams, I went on our Grad Retreat for the 2019 graduating class, I got baptized, Paul and I had a visit from his mother, we took day trips to Lethbridge and Calgary, and there were a few rehearsals for the play I’m directing thrown in, as if I didn’t have enough to do.

After coming back from Easter break, it’s been a sprint to two events: My play, and Graduation. We had our performances Friday and yesterday, and I am so proud of those kids!! I am so humbled and grateful to have the job I do, and every day I am reminded about how lucky I am.

Now it’s the countdown to Graduation, and I can breathe, for at least a week or two, so I figured I would update the blog after long last.

I made this ice cream cake back in April, when a dear friend came over for a girl’s night. It was an extremely belated birthday cake, and I’m so glad I attempted it!

To be completely honest, I kind-of Frankenstein-ed this cake together. I had a vision, and I figured out how to accomplish it. I made a single-layer chocolate cake, then (because I didn’t have time to make my own ice cream) used store-bought chocolate and vanilla ice cream to create the layers. No matter where I looked, I could not find pistachio ice cream (even though I know it exists, and you can easily substitute it here), so I took vanilla ice cream, and mixed in pistachio extract and green food colouring to get the pistachio vibe. It worked perfectly!

Okay. Let’s get to cake!

Ingredients

Yield: 1 9-inch cake

For the ice cream layers:

4 c. softened chocolate ice cream
4 c. softened pistachio ice cream OR 4 c. softened vanilla ice cream with 5 drops green food colouring and 1 tsp. pistachio extract

For the cake:

1½ c. flour
¼ c. cocoa powder
1 c. sugar
½ tsp. salt
½ tsp. espresso powder
1 tsp. baking soda
1 c. brewed coffee
1/3 c. olive oil
1 tsp. vanilla
1 tbsp. apple cider vinegar or white vinegar

To make the cake, preheat the oven to 350°F. Use some Miracle Cake Release (a 1:1:1 ratio of flour, vegetable shortening, and vegetable oil) and brush the bottom and sides of a 9-inch springform pan.

In a large bowl, whisk together the flour, cocoa, sugar, salt, espresso powder, and baking powder. Pour in all the wet ingredients: coffee, oil, vanilla, and vinegar. Whisk together into a smooth batter, being careful not to overmix.

Pour batter into prepared pan and bake for 28-32 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool completely before assembling.

To assemble, take cooled cake, still in pan, and spread softened pistachio ice cream in an even layer over top of cake. Transfer to the freezer, and freeze for 45 minutes to an hour, until the ice cream has firmed up.

Once the pistachio ice cream layer has firmed up, spread softened chocolate ice cream over the pistachio layer. Transfer to the freezer and freeze for 45 minutes to an hour, until the ice cream has firmed up.

To serve, remove from freezer about 10 minutes before serving. Run a knife under hot water, pat dry, and slice. Serve immediately.

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