Baskin-Robbins Pistachio Ice Cream Cake—because why settle for regular ice cream when you can have pistachio? Sure, it’s not everyone’s go-to flavor, but it brings sophistication and a hint of “I know better than you” to the table. This cake isn’t just a dessert; it’s a statement. It’s perfect for impressing your friends or for those times when you want to treat yourself and confuse everyone else. You might say it’s an acquired taste. But let’s be honest, who needs the basic stuff when you’ve got pistachio?
Baskin-Robbins Pistachio Ice Cream Cake
A pistachio ice cream cake that balances the nutty richness of pistachios with the lightness of ice cream for a refreshing treat.
Ingredients
- 1 box vanilla cake mix plus required ingredients
- 3 cups pistachio ice cream softened
- 1 cup whipped cream
- 1/4 cup crushed pistachios for garnish
Instructions
- Prepare and bake the vanilla cake according to package instructions. Let it cool completely.
- Cut the cake into two layers.
- Soften pistachio ice cream and spread it on the bottom layer of the cake.
- Add the second cake layer on top.
- Frost the cake with whipped cream and garnish with crushed pistachios.
- Freeze the cake for at least 4 hours before serving.
Notes
Nutritional values (per serving):
- Calories: 350
- Total Fat: 18g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
Vitamins and minerals present (per serving):
- Vitamin A: 6%
- Vitamin C: 4%
- Calcium: 8%
- Iron: 6%
- Potassium: 4%
Any additional notes/tips to enhance the flavor for the recipe
- Add a drizzle of honey for extra sweetness.
- Include a touch of almond extract for a deeper flavor profile.
- Pair with a shot of espresso for an indulgent dessert experience.
