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.