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Pistachio Ice Cream Cake with Chocolate Brownie

If you like pistachio ice cream, you should really try this pistachio ice cream cake! Fudge brownie chocolate base, topped with pistachio ice cream (no churn needed!), all topped with crunchy pistachio streusel. A perfect summer dessert.

Pistachio Ice Cream Cake with Chocolate Brownie

Photo: Natalie Levin



5 from 1 vote
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Pistachio Ice Cream Cake with Chocolate Brownie

Servings 16 cm round cake pan
Author נטלי

Ingredients

Fudge brownie base:

  • 75 grams dark chocolate
  • 40 grams butter
  • 50 grams (1/4 cup) sugar
  • Pinch of salt
  • 1 large egg
  • 30 grams (3 tbsp.) all-purpose flour

Pistachio ice cream:

  • 2 large egg whites
  • Pinch of salt
  • 40 ml. (3 tbsp.) water
  • 100 grams (1/2 cup) sugar
  • 160 ml. (2/3 cup) heavy cream
  • 75 grams pistachio paste

For pistachio streusel:

  • 50 grams light brown sugar
  • 50 grams ground pistachio
  • Pinch of salt
  • 50 grams all-purpose flour
  • 50 grams cold butter cut into cubes
  • Icing sugar for decoration

Instructions

Fudge brownie base:

  1. Preheat oven to 170c degrees and grease the pan.
  2. Chop the chocolate and place in a bowl.
  3. Add butter and solvent together in the microwave or over double boiler.
  4. Add sugar and salt and mix until smooth.
  5. Add eggs and beat until incorporated.
  6. Add flour and whisk until incorporated.
  7. Pour the batter into the pan, and smooth the top.
  8. Bake for about 10-15 minutes or until set at the edges but still slightly soft in the center.
  9. Cool completely at room temperature and place in the refrigerator to cool for about an hour.

Pistachio ice cream:

  1. In a bowl of a mixer put egg whites and salt.
  2. In a small pot put water and sugar and heat to a boil. When the syrup reaches 105c degrees slowly begin whipped egg whites and salt.
  3. Continue to cook until the syrup reaches 117c degrees, and remove from heat.
  4. Increase the speed of the mixer to high and pour the syrup in a thin stream while whipping. Continue to whip for 5-6 minutes until you get a stable, glossy meringue.
  5. In a separate bowl whip the cream and pistachio paste until soft peaks form.
  6. Fold the whipped cream into the meringue gently but firmly, until blended.
  7. Pour the ice cream on the brownie base, and smooth the top.
  8. Freeze for 3-4 hours at least.

Pistachio streusel:

  1. Preheat oven to 180c degrees.
  2. In a food processor with a steel blade put sugar, pistachios, salt, flour and butter and blend until crumbly.
  3. Transfer the crumbs into a pan lined with baking paper and cool for 20 minutes in the freezer.
  4. Bake for 10-15 minutes or until golden brown and fully baked. Cool at room temperature.
  5. Sprinkle the streusel onto the frozen cake and serve.

Recipe Notes

  • Keep the cake in the freezer for up to two weeks in an airtight container.
  • It is recommended to let it out of the freezer 5 minutes before serving.
  • You can make the streusel with any kind of nut you like instead of pistachios.
Pistachio Ice Cream Cake with Chocolate Brownie

Photo: Natalie Levin

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