Easy Layered Ice Cream Cake with Pistachio Crust


My mom and uncle make this dessert and it is always a crowd pleaser. The combination of raspberry and mango sorbet with pistachio gelato is refreshing and delicious. The pistachio crust adds crunch and the perfect saltiness to the sweetness of the sorbets. The best part is that it is extremely easy to make! While you could toil away making your own sorbet and gelato from scratch, you can also get pints of haggan daz and save yourself the trouble.

I like to wait for each layer to firm up in the freezer so they don’t blend together. It makes for prettier presentation.

The cake featured is a white layered cake with lemon curd from America's Test Kitchen.

The cake featured is a white layered cake with lemon curd from America’s Test Kitchen.


1 cup shelled pistachios (or more if you really like them)
2 tbs room temperature butter
1 pint raspberry sorbet
1 pint mango sorbet
1 pint pistachio gelato

Note: I like the haggan daz brand best, but you can use whatever you like.


1. Take two pieces of plastic wrap and cover the inside of a freezer safe loaf pan.
2. In a food processor, pulse the pistachios and butter until it sticks together. Press into pan and place in freezer for 10 minutes.
3. Microwave the mango sorbet for about 25 seconds or until it is just softened and spreadable. Spread it in an even layer on top of the pistachio crust. Place back in freezer for 25 minutes. Repeat with the gelato, then the raspberry sorbet, freezing each layer for 25 minutes.
4. Set plastic wrap on the top of the dessert and freeze for at least 4 hours or up to 2 days. When ready to serve, remove the top layer of plastic wrap. Lift the cake from the pan and peel away all the plastic wrap. You can serve it pistachio side up or ice cream side up, whichever you like more. Use a serrated knife to cut.


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One Response to Easy Layered Ice Cream Cake with Pistachio Crust

  1. Pingback: Vanilla, Strawberry, and Lemon Gelato Ice Cream Cake with Shortbread Crust | egg yolk days

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