Prepare for the unexpected with the Mini Pistachio Ice Cream Cake. It’s not your average dessert, and it’s definitely not for those who stick to the basics. Pistachio, the elegant underdog of ice cream flavors, steals the show here. The rich, nutty flavor pairs perfectly with ice cream, creating a delicate balance between indulgence and sophistication. This little treat packs big flavor and makes you look like you have your life together—without doing much at all. It’s like a mini vacation for your taste buds—fancy but easy, satisfying yet not overwhelming. Ready to impress without breaking a sweat?
Mini Pistachio Ice Cream Cake
A pistachio-infused ice cream cake, simple yet elevated, perfect for impressing without complicating your life.
Ingredients
- 1 pack of graham cracker crumbs for crust
- 2 tbsp melted butter
- 1 pint pistachio ice cream softened
- 1/2 cup heavy cream whipped
- 1/4 cup powdered sugar
- 1/2 cup crushed pistachios for garnish
- 1 tbsp honey optional for drizzling
Instructions
- Preheat the oven to 350°F (175°C).
- Mix graham cracker crumbs and melted butter; press into mini springform pans. Bake for 8 minutes, then cool.
- Beat whipped cream with powdered sugar until stiff peaks form.
- Layer softened pistachio ice cream onto cooled crust, freeze for 1 hour.
- Add another layer of whipped cream, freeze for 1 more hour.
- Garnish with crushed pistachios and drizzle honey (optional). Freeze until fully set, about 1 hour.
Notes
Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 8g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Calcium: 6%
- Iron: 4%
- Vitamin D: 2%
- Vitamin C: 2%
Additional Notes/Tips
- Add a chocolate drizzle for an extra indulgent twist.
- For a firmer texture, freeze overnight.
- Swap in almond or cashew ice cream for a fun variation.
