Pistachio Crush Ice Cream Cake
This Pistachio Crush Ice Cream Cake is honestly next-level delicious.
It all starts with a gooey, fudgy brownie base that’s rich and chocolatey.
On top of that sits a thick layer of my sweetened pistachio paste—made with raw green pistachios, vanilla bean, sea salt, and cream—blended just enough to keep some coarsely crushed pistachios for texture. The paste alone is lip-smacking good.
Then comes the dreamy part: a triple vanilla, sea salt mascarpone ice cream that’s ultra creamy and perfectly balanced.
To finish, it’s topped with a swirl of Raspberry Purée that adds the perfect tart contrast. The combo of chocolate, pistachio, vanilla, and raspberry is pure magic.
Before You Start
To read the full recipe, please subscribe!
