Even though ice cream isn't a traditional part of an icebox, it is. Adding a layer of ice cream directly through the middle of a Bundt pudding cake creates a unique combination of textures and flavors. Pistachio and raspberry jam are layered with whipped cream and spiced Biscoff biscuits for a delightfully light and airy dessert. Raw pistachios, 14 ounces 12 quarts of cooled heavy cream Salt and vanilla extract are all that are needed to make a delicious dessert. 1 tablespoon of sugar (powdered) Biscuits with raspberry preserves, one-third of a cup Softened pistachio ice cream, 12 pints in total, at room temperature until it can be molded 
Allow a few inches of overlap on both sides of a 9x5" loaf pan by wrapping plastic wrap around it. Keep the pan in the fridge until you're ready to cook. 5–8 minutes on medium heat, turning frequently, until golden brown in a dry small pan. Set aside to cool before chopping into small pieces. After whipping the cream and powdered sugar together for 3 minutes, the mixture should form firm peaks. After loosening it up with a whisk, incorporate half of the whipped cream into the jam in a medium mixing dish. Whipped cream should be flavored with salt and vanilla. The vanilla whipped cream should be uniformly put in the loaf pan before it goes into the oven. Using a cookie cutter or breaking the cookies to fit the space, add another layer of cookies on top. Half of the raspberry whipped cream is put to the cookie layer, then another layer of cookies is added on top of it. Spread a spoonful of ice cream evenly across the top of the cake. Using the remaining cookies and whipped cream, create one last layer. Cookies and vanilla whipped cream make up the final layer. Sprinkle the remaining pistachios on top after they've been set aside. At least six hours in the freezer, covered with a plastic overhang, is necessary. 
Pistachio pudding cake
Our Best Ever Pistachio Pudding Cake is moist and tasty thanks to the perfect ratio of pistachios and cream. A soft pistachio cake is iced with a simple cream cheese icing and topped with crushed almonds. Other nuts can be used to flavor this pudding cake, but pistachios tend to be more popular in bakeries and pastries. Pistachio pudding is what we'll need for this recipe. Weighing 50 grams, half a cup of soft butter a third of a cup of sugar 1-piece serving of extra-large eggs 1 1/2 cups of flour a pinch of salt is all you need. The cream we'll use to sandwich the cookies is made up of: There is approximately one-half teaspoon of each of the following ingredients: Sugar in powdered form: 225 grams Half a cup of vanilla extract. 0.5 tbsp. Green sugar or sprinkles are an optional extra. 
Start by whipping up a frothy mixture of butter, sugar, and pudding in a mixing bowl until they're well combined. Then, using a high-speed electric mixer, thoroughly blend in one egg. Using a pastry blender, combine the flour and salt and gradually incorporate them into the dough. Roll out the dough to a thickness of half a centimeter on a greaseproof paper-covered surface, then add another layer of greaseproof paper on top. Using a cookie sheet lined with parchment paper, spread out the dough and put it in the freezer for 20 minutes to chill. Empty each dough into a 3cm clover mold and put it in the fridge to chill before serving Re-knead the remaining dough before molding and re-doing the procedure. At intervals, remove the dough from the freezer and place it on a baking sheet lined with greaseproof paper. 
Pistachio Bundt cake
There are no pre-made ingredients in this Lemon Pistachio Bundt Cake recipe. To get the greatest pistachio flavor, go for this thick, buttery, bursting-with-pistachio-and-lemon-zest dessert. For Easter and spring, lemon is a wonderful flavor. Pistachios, lemon, and buttery pound cake all come together in a perfectly balanced Bundt cake. The crunch of the pistachios goes well with the lemon's tartness. The lemon icing on my Bundt cake is simple yet beautiful. Everyone will enjoy this dessert because it's light and easy to eat. What about a summer BBQ, an early spring lunch, a family gathering, or perhaps a bridal shower? Let the Bundt pan cool for fifteen minutes before turning it over. Allows for more efficient removal of cake. After the cake has finished baking, run an offset spatula down the edges of the pan to separate the cake from the pan. 
After thoroughly buttering a 10-inch Bundt pan, sprinkle flour over the surface of the pan. Make sure there is no excess flour in the cake batter before adding it. The oven should be preheated to 325 degrees Celsius. Then, use a 10-inch Bundt pan to butter and flour. You'll need to mix up the cake batter thereafter. A 350°F oven should be preheated and baked for around 70-80 minutes. Flip the cake onto a cooling rack for an additional hour of chilling after cooling for 15 minutes. As the cake cools, prepare the icing. Spread the frosting evenly over the cake using a spatula. Slice and serve with pistachios sprinkled on top before serving. The entire cake, or portions of it, should be wrapped in two layers of plastic wrap and one layer of foil. For the next two months, put the food in the freezer. Defrost the cake at room temperature. 
Pistachio raspberry cake
Buttercream made with raspberry Swiss meringue and Pistachio cake layers is wonderfully nutty. It is topped with raspberry Swiss meringue butter that is studded with pistachios three times. 1 1/2 cups of finely ground pistachios make up the cake's pistachio filling (I used a 6-ounce package of unsalted and shelled pistachios). This pistachio cake is dense and chewy thanks to the pistachios. It melts in your mouth like butter when you eat it. There's nothing like a rich, velvety dollop of raspberry Swiss meringue buttercream to wash it all down. The color alone has me smitten. My favorite part is the tiny shards of raspberry. 
Fresh raspberries have no equal when it comes to flavor. On top of one of the buttercream layers, I smeared some raspberry puree, and then again on top. You'll need a food processor to prepare the pistachio crumbs. Even though I've left a few larger pieces for visual interest, all of them have been reduced to a crumble. Pistachio butter is the result of over-processing pistachios. The "pulse" button, which lets you control when processing stops and starts, is the easiest way to avoid this. These cakes were baked at a low temperature to achieve flat tops. This left me with one last problem, which was to remove a little portion of the cake's surface with a serrated knife. The cake layer on top of the raspberry puree may move around a bit when you frost it. When frosting the cake, keep the layer in place by being mindful of the situation. 
Pistachio ice cream cake
Banana ice cream cake serves as the foundation for this ice cream, which is then thickened with coconut cream and pistachio. Frozen bananas and coconut cream from a chilled can of coconut milk were my main ingredients. Adding more sweetener is always an option, but I don't think it's necessary for this ice cream to be overly sweet because of the bananas. The base is made up of pistachios, coconut, and Medjool dates, which are a perfect match for the ice cream layer. Ice cream and summer are two of my favorite things in the world. Overnight is ideal for refrigerating the can of full-fat coconut milk. In order to preserve their flavor, it is best to cut or break bananas into smaller pieces and freeze them. 
Pistachios, desiccated coconut, sea salt, and pitted Medjool dates should be finely ground in a food processor before being added to the crust. Spread the mixture evenly over the bottom of the tin, then press down firmly. Once you've finely ground the pistachios in a food processor, scoop them out and put them in a separate container for the ice cream layer. Frozen banana chunks go into a powerful blender. The bananas, maple syrup, vanilla, and cardamom go into a blender with the firm coconut milk, and the result is a delicious and healthy treat. Blend to a smooth consistency. Stop the blender and stir if necessary. Blend in the pistachios once more. Scoop the mixture onto the crust layer and level it out. Place in the freezer for at least 4 hours, covered with parchment paper and plastic wrap. Carefully remove the cake from the tin after it has hardened. 
Olive oil pistachio cake
You can't go wrong with the Pistachio and Olive Oil Cake because it's so easy to make and a terrific afternoon snack with tea. When it comes to food preparation, olives are a versatile ingredient that can be used in many ways, including in cooking, baking, and salads. You can follow these instructions to bake a cake. Mix the flour, pistachio flour, lemon zest, baking soda, and salt in a medium-sized bowl. In a separate bowl, combine olive oil, honey, milk, and eggs. A basin with equal parts of liquids and solids should be used for mixing. Fill the pan about halfway with the batter and level it out. Cook for 20 to 22 minutes, or until golden brown and puffy on top. Allow 10 minutes for cooling down. 
Use a serrated knife to gently release the cake's edges. Turn the cake over onto a serving plate to complete the cooling process. To make the frosting, combine the cream cheese and butter in a hand or stand mixer and whip until smooth. Sweetened with condensed milk and confectioners' sugar, with 1 teaspoon of honey the frosting should be smooth and silky after a few more minutes of beating. For those who prefer, they can add more honey if necessary. If the frosting is too thick, add an extra tablespoon of heavy cream. Sprinkle pistachio meal on the cake, if desired, if you prefer. It's easier and faster to buy them unshelled, and then grind up 1/4 cup of the nuts in the food processor until they're ground into a powder. This is how you make pistachio flour! After removing the flour using a sieve, put the pistachios back in the food processor. 
Pistachio ricotta cake
For spring, Pistachio Ricotta Cake is a wonderful addition to your culinary arsenal. It's juicy, with a nutty pistachio flavor and the appropriate amount of sweetness. This cake may be made in a matter of minutes. Because of its green color, I also felt it would be a lovely dessert. Pistachio flavoring makes it a great spring or Easter treat, too. The cake isn't overly sweet, and the chopped pistachios add a nutty flavor. To complete this cake, all it needs is some powdered sugar sprinkled on top. Begin by separating the dry and wet ingredients into two separate bowls, and then proceed with the instructions. Pistachio pudding mix and sugar, baking powder, and salt are all mixed in a separate bowl. 
In a separate bowl, mix the eggs, ricotta, butter, and vanilla extract. I prefer to add the butter in little amounts, stirring thoroughly after each addition. Gently mix the dry ingredients into the wet ones. What a lovely shade of pistachio green! After that, add the chopped pistachios into the mixture. Make a thin layer of batter in a 9-inch spring form pan, then smooth it out evenly. For about an hour, bake the cake at 350 degrees. To remove the cake from the oven, the top should be golden brown and the sides should be brown. Wait until the cake is completely cooled before you remove it from the pan. If you want to make your cake look more elegant, dust it with powdered sugar just before serving. Slice the finished product and enjoy.