No-churn Christmas ice cream cake
Prep: 40 min · Makes: 10-12 · For:
An ice cream cake is a brilliant Christmas dessert because it is completely finished days before the big day. This one needs no ice cream maker: whipped cream and condensed milk freeze into a smooth, creamy ice cream that slices beautifully.
The red cranberries and green pistachios make it look festive, and the crunchy spiced base is a hit with children.
Tips
- Whip to soft-firm peaks. Too soft and it will be icy; too stiff and it turns buttery.
- Use a hot knife. Dip it in hot water and wipe it dry between slices.
- Let it soften slightly. Fifteen minutes out of the freezer makes it easier to cut and nicer to eat.
Variations
- Gingerbread: use ginger snaps for the base and add 1 tsp ground ginger to the vanilla layer.
- Mint chocolate: add peppermint extract to the vanilla cream and chopped chocolate instead of cranberries.
Little helpers
Children can crush the graham crackers (great fun with a rolling pin), press the base into the pan and decorate the top.
Ingredients
- 1½ cups graham cracker crumbs (about 10 full sheets), for the base
- 5 tbsp butter, melted, for the base
- 1 tsp ground cinnamon, for the base
- 2½ cups heavy cream, cold
- 1 can (14 oz) sweetened condensed milk
- 1 tsp vanilla extract or the seeds of 1 vanilla pod
- 3½ oz semisweet chocolate
- ½ cup dried cranberries, roughly chopped
- ⅓ cup unsalted pistachios, roughly chopped
- To decorate: fresh cranberries or raspberries, chocolate shavings, a few sprigs of rosemary
Method
- Line the base and sides of a 9-inch springform pan with parchment paper.
- Crush the graham crackers to fine crumbs in a bag with a rolling pin, mix with the melted butter and cinnamon and press firmly into the base. Freeze while you make the filling.
- Melt the chocolate in a bowl over a pan of barely simmering water or in short bursts in the microwave. Let it cool until lukewarm.
- Whip the cold cream with the condensed milk and vanilla until thick, like soft whipped cream that holds its shape.
- Spoon a little less than half of the cream into another bowl and fold in the cooled chocolate.
- Fold the cranberries and most of the pistachios into the vanilla cream. Spread it over the base, then spoon the chocolate cream on top and smooth it. Swirl lightly with a knife for a marbled look, if you like.
- Cover and freeze for at least 6 hours, or up to 2 weeks.
- Take the cake out of the freezer 15 minutes before serving. Remove the pan, decorate with berries, chocolate shavings and the rest of the pistachios, and slice with a knife dipped in hot water.
Questions
Do I need an ice cream maker?
No. Whipped cream and condensed milk freeze into a smooth, scoopable ice cream without churning.
Can I make it nut-free?
Yes. Leave out the pistachios and add chopped chocolate or extra cranberries instead.
How long does it keep?
Well wrapped, up to 2 weeks in the freezer. After that it is still safe but can pick up freezer flavors.
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