As I mentioned, Ryan’s birthday fell on Wednesday this week. We spent the evening with a few friends and family, eating well and enjoying a cool summer’s night. And like with most good celebrations, Ryan’s face was illuminated by the light of birthday candles and an enthusiastic round of Happy Birthday.
Growing up, Ryan requested an ice cream cake for his birthday most every year. So naturally, for his 30th, I wanted to make him something that was both nostalgic and sophisticated. When I found this recipe in a recent Kinfolk issue, I knew I’d hit upon the winner. Pistachio and salted caramel ice cream were natural choices for my husband’s taste buds, but this recipe can easily be adapted to suit your ice cream needs.
As you can see from the recipe instructions, this ice cream cake takes time. If you have it, it’s well worth the hours spent. Ryan’s Pistachio Caramel Ice Cream Cake turned out beautifully….and it tasted even better.
Pistachio Caramel Ice Cream Cake
*From Kinfolk
1 quart/1 liter (32 fluid ounces/945 milliliters) salted caramel ice cream
1 recipe Snappy Chocolate (see recipe below)
9 ounces/255 grams chocolate wafer cookies, crushed
1 quart/1 liter (32 fluid ounces/945 milliliters) pistachio ice cream
1 recipe Chocolate Ripple (see recipe below)
1 recipe Cream Frosting (see recipe below)
Chopped Pistachios and Caramel Bar for topping
The morning before serving, place a 9-inch cake ring on a parchment-lined baking sheet in the freezer for at least 2 hours. Working quickly, tear the container off the vanilla ice cream. Use a large, sturdy knife to cut the ice cream into thick but manageable slices, the broader the better. Without letting the ice cream soften, firmly pack it into the prepared metal ring in an even layer. Try not to leave air pockets. Freeze ice cream in its ring until completely hard, around 1 1/2 to 2 hours.
In a medium bowl, stir the wafer crumbs into the Snappy Chocolate topping until the crumbs are uniformly damp. Again working quickly, pull the cake ring from the freezer. Spread the soft Chocolate Ripple mixture over the vanilla ice cream, and then press the coated crumbs over the chocolate. Freeze for another hour to set.
As before, remove the second ice cream flavor from its packaging. Cut it into slices and fit these into an even layer on top of the crumb layer. Freeze the cake in its pan, covered with plastic wrap, at least overnight (or up to a few days).
The day of serving, unmold the cake by warming the metal ring with a cooking torch (a hair dryer can also be used), then slipping it up and off the cake. Refreeze the cake for 30 minutes to set the surface. Decorate the cake as desired with Cream Frosting. If piping any decorations, first coat the cake with a base layer that covers the ice cream. Let this firm up in the freezer, and then pipe. This way all the frills and swags will have better footing upon which to adhere. Adorn generously with chopped pistachios and caramel bar. Use a warm knife to cut the cake.
Snappy Chocolate
5 1/4 ounces (150 grams) high-quality dark chocolate, chopped
1/8 teaspoon fine sea salt
3 1/2 ounces (100 milliliters) refined coconut oil
Melt the chocolate, coconut oil and salt in a small saucepan over low heat, stirring often until glossy. Set aside at room temperature until needed (it should be pourable, but not at all hot when used).
Note: Using refined coconut oil means the finished topping will have less of a coconut taste, making it more accommodating in regards to flavor pairings and use. If that’s not a concern, feel free to use virgin instead.
Makes about 1 cup
Recipe: Chocolate Ripple
2 1/2 ounces (70 grams) high-quality dark chocolate, chopped
1 tablespoon (15 milliliters) light corn syrup
2 1/2 ounces (75 milliliters) heavy cream
1/4 teaspoon vanilla extract
Place the chocolate and corn syrup in a heatproof bowl. In a saucepan over medium heat, warm the cream to barely below simmering. Pour the cream over the chocolate and let stand for 5 minutes. Add the vanilla. Starting from the center, stir the cream into the chocolate until the mixture is smooth. Let stand at room temperature, stirring regularly, until thick and spreadable.
Makes enough for a 9-inch (23-centimeter) cake
Recipe: Cream Frosting
1 1/2 cups (360 milliliters) heavy cream
1/2 teaspoon vanilla extract
2 tablespoons (30 grams) superfine sugar
1 teaspoon powdered gelatin
2 tablespoons (30 milliliters) milk
Combine the cream, sugar and vanilla in a chilled bowl and beat to firm peaks with a large wire whisk or electric mixer. In a small saucepan, soak the gelatin in the milk. Once the milk has been absorbed, heat the gelatin over low heat until it melts. Quickly but gently, fold the gelatin into the whipped cream. Use immediately as is, or tint it with a food coloring of your choice.
Note: This recipe may be doubled for more elaborate decorating.
Makes about 3 cups
The flavors in this cake are ridiculously awesome, love it!!
He must have been thrilled. This is quite the cake. Being a pistachio ice cream lover, I can only imagine how perfect this flavor combination was.
you are one adorable wifey..happy birthday to Ryan
Dear Monet, I am sure that Ryan was absolutely delighted to get this marvelous ice cream cake for his 30th birthday – Happy belated Birthday wishes to Ryan!
The pictures are amazing, the flavor combination sounds fabulous! I will definitely have to make an ice cream cake for the kids this summer!
Hope that all is well with darling Lucy – she looks so cute in every picture that you post here and on FB!
I usually request an ice cream cake for my bday too…it helps that it’s in July 🙂 The flavors in this sound awesome. I’ve always wanted to try making an ice cream cake, so I don’t know why I’ve never tried!
What a unique ice cream cake! It looks delicious and I love the colors and pistachios too!
I grew up on ice cream cake like this, my husband grew up on Baskin Robbins. So he’s always disappointed when my ice cream cakes are all ice cream.
What a beautiful cake and delicious combination, Monet! Ryan must’ve been thrilled with this cake — what a way to celebrate! 🙂
A labor of love, that definitely hit the jackpot!
Note to self: do not read Monet’s blog with Phil around. You don’t want to give him crazy ideas for his Birthday celebration.. 😉
awwww you’re the sweetest wife ever!!
This cake is amazing! I love the different flavored layers and it just is SO pretty and tasty!
This looks delicious! Love all the flavors in here. Pinned to my “sexy cakes” board! 🙂
Beautiful ice cream cake! Homemade ice cream cake must be very nice. I’ve only had baskin robin’s ice cream cake. 🙂 And pistachio and caramel….. great choice!
This is SUCH a beauty!! WHat a lucky guy that husband of yours is!
Oh wow Monet – this cake looks amazingly good! I always asked for an ice cream cake when I was a kid so I have such a soft spot for them : ) And with the pistachio and the salted caramel ice cream and all this other goodness … man what a great birthday treat!
This cake sounds amazing!! Happy birthday to Ryan! What a lucky guy!
This cake is gorgeous Monet! I love ice cream cakes and this one is definitely a winner with the pistachio and salted caramel! Happy Birthday to Ryan, he must have been so thrilled to see this beauty 🙂
This looks awesome Monet! I absolutely love pistachio and when I go out for ice cream – it’s one of my top choices! I can just imagine that Ryan loved it. i know I would!
This does look like it would be a labour of love, but totally worth it for a special someone. I really appreciate the step-by-step instructions – so easy to follow. Pinning this one for later because I would love to see the amazed look on my special someone’s face when I make this for them some day!
Wow that is one impressive ice cream cake! Would make the best birthday cake!
Wow this looks like quite the labour of love, which makes it the perfect cake for you husbands big 3-0! Happy Birthday to him, I am certain he had an absolutely fantastic day. This ice cream cake looks absolutely beautiful!
it’s just that time of the year to eat ice cream cake, isn’t it?! love the pistachio caramel combo!
Wow, what an absolutely beautiful and delicious sounding cake! My husband always requests an ice cream cake for his birthday, so I’m going to pin this to make for him 🙂
This is beautiful. I usually make ice cream cake in a 9×13 baking dish, but I love how this one looks like a layer cake and need to give it a try!
What a wonderful birthday cake. Your husband is very lucky! I can’t let my husband know about this. Expectations would be raised too high!
Wow! First, happy belated 30th to Ryan and second, I stared at your cake for a good minute before scrolling down. That looks fantastic!
I am craving for a big piece of this beautiful ice cream cake right now!
Wow, Ryan scored for his Birthday! This cake looks fantastic, so many delicious layers of happiness! Yum, Hugs, Terra
What a beauty…looks so elegant, delicious and cold. Great b-day cake!
ela h.
Monet this cakes looks delicious! I love the layers. I’ve always wanted to make an ice cream cake but always for you need to plan ahead. Haha
Holy YUM girl!! That looks amazing…I love nuts. Patrick hates them… so I don’t get to make too many desserts with nuts in them, but when his gone I eat my heart out!!
Ahhhh!! This looks amazing! Beyond beautiful and beyond delicious I’m sure! YUM! 🙂 Happy Birthday to Ryan!
Ryan must’ve felt like the luckiest guy in the world to get this gorgeous pistachio caramel ice cream cake! What a beauty of a dessert. I love low key gatherings. They allow you to fully connect with the people there. Ryan’s birthday celebrations sound perfect – good food, good friends and his loved ones. You did an amazing job with this cake, Monet!
This looks amazing!! I always make my hubby and ice cream cake for his birthday – this may need to be the next cake I make him.
Ice cream cake is one of my all-time favorite sweets and this version looks SO wonderful – YUM!
Baskin Robbins better watch out! I want this to celebrate something!
Caramel, chocolate, and pistachio together? Awesome!!!!!!!! I wish I had a big slice of it… It is a summer must-have…
Ice cream cakes are the best! Especially when you have a summer birthday! Pistachio is one of my favorite ice cream flavors and my birthday just happens to be coming up soon, I will be requesting a cake exactly like this one!
You made this cake!!!! Wow!!!! Big wow!!!
Now that’s the way to celebrate, wishing him a very happy belated birthday!