Pistachio and Honey Ice Cream Cake

Name: Pistachio and Honey Ice Cream Cake
Prep time: 1 h 35 min
Cook time: 45 min
Total time: 2 h 20 min
Yield: 12 serving(s)
Ingredients: 250 mL honey, plus 2tbsp extra to drizzle; Zest and juice of 1 lemon; 50 g unsalted butter, cut into cubes; 2 free range eggs plus 1 egg yolk; 450 mL Greek yogurt; 200 g shelled pistachios, plus extra to scatter; 1 tbsp. caster sugar; 150 g butter, softened; 150 g icing sugar; 3 large eggs; 50 g ground almonds

This frozen dessert has the wow factor! Nut oils give the frozen sponge a cookie-dough texture.

By The GH Kitchen TeamPublished: 14 July 2014

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Preparation Notes: plus cooling, chilling and freezing

Cooking Notes: about 45min

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Yields:

12 serving(s)

Prep Time:

1 hr 35 mins

Cook Time:

45 mins

Total Time:

2 hrs 20 mins

Cal/Serv:

461

Ingredients

For the honey ice cream

250 ml honey, plus 2tbsp extra to drizzle
Zest and juice of 1 lemon
50 g unsalted butter, cut into cubes
2 free range eggs plus 1 egg yolk
450 ml Greek yogurt

For the pistachio sponge

200 g shelled pistachios, plus extra to scatter
1 Tbsp. caster sugar
150 g butter, softened
150 g icing sugar
3 large eggs
50 g ground almonds

Directions

1. Step 1
  Put 175ml honey with the lemon juice, butter, eggs and yolk in a small pan. Stir over a medium heat for 5min, until thickened. Pass through a sieve into a large bowl.
2. Step 2
  Stir in lemon zest, then cover surface with clingfilm to stop a skin forming. Set aside to cool.
3. Step 3
  Stir yogurt to remove any lumps, then combine with the cooled honey mixture. Pour into a 1 litre container. Ripple 50ml honey through the mixture and freeze for 3hr until firm.
4. Step 4
  Heat oven to 160°C (140°C fan) mark 3. Grease and line 2 x 20.5cm loose- bottom sandwich tins. In a food processor, grind 150g pistachios and caster sugar to a fine powder. Set aside.
5. Step 5
  Beat butter and icing sugar until pale and fluffy. Add the eggs one at a time, beating well after each addition until mixture is smooth. Fold in the ground pistachios and almonds.
6. Step 6
  Pour batter into tins, smoothing the top. Bake for 40min until golden and springy to the touch. Run a knife around the edge, then leave to cool in the tins. Remove, then chill in the fridge.
7. Step 7
  To assemble cake, remove baking parchment, defrost the frozen yogurt for 15min, scoop into balls and arrange on the base cake. Top with the second sponge. Wrap in clingfilm and freeze for at least 3-4hr. Remove 15min before serving to soften. Scatter over remaining pistachios and drizzle with the remaining honey. Slice and serve.

Get Ahead: This showstopper can be fully assembled and frozen ahead of time.

Per Serving:

Calories: 461
Fibre: 1.3 g
Total carbs: 33 g
Sugars: 31 g
Total fat: 32 g
Saturated fat: 13 g
Protein: 10 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time