Pistachio & Lemon Ice Cream Cake (GF, DF)
Posted April 14, 2022
An elegant, but very simple dessert combining the delicious crunch of pistachios with the zesty tang of fresh lemon. This ice cream cake is both gluten and dairy free and can easily be made vegan. Clean ingredients and DiNoci Dairy-Free ice cream for a dessert everyone will enjoy.
Who doesn't LOVE ice cream cake? Pistachio & Lemon Ice Cream Cake checks all the boxes - our love for ice cream, a make ahead dessert, favorite flavor combinations, clean ingredients and of course its gluten and dairy-free! This dessert is so easy to make and serves best when made at least 24 hrs in advance. You'll need Lemon DiNoci Dairy-Free. You can click here to find it.
To make the cake:
Preheat oven to 350.
Prepare loaf pan by lining it parchment paper.
- Juice and zest of one large lemon
- 3 eggs (use flax egg replacer if desired)
- 2 Tbsp olive or grape-seed oil
- 2/3 cup organic sugar
- 1 cup finely ground pistachios (approx. 1 1/3 cup whole)
- 2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- 1/2 tsp lemon extract
- 1/2 tsp almond extract (optional)
Combine all ingredient in a bowl and mix well. Pour batter into prepared loaf pan and bake for 55 min. Remove and let cool completely in the pan.
To assemble the ice cream cake:
Additional ingredients for glaze and assembly:
Glaze- Juice and zest of one large lemon
- 1 Tbsp coconut oil
- 2 Tbsp confectioners sugar (or honey)
Additional
- 1 Pint DiNoci Dairy-Free Lemon
- 1/3 cup roughly chopped pistachios
Remove DiNoci Dairy-Free Lemon ice cream from freezer to soften while you prepare the setup.
Place ingredients for the glaze in a small saucepan and warm over low heat stirring constantly until melted and well combined.
Remove cooled cake from loaf pan and set pan aside, you will use it to freeze the cake. Turn loaf on its side. Slice into three even layers (it doesn't have to be perfect) using a long sharp knife. Reuse the parchment (waste not want not) to line the loaf pan and proceed to layer the ice cream cake: cake, 3 scoops of ice cream spread into a smooth layer, sprinkle of pistachios. Repeat until you top the cake with the final layer of the cake. Drizzle top of cake with half the glaze mixture reserving the other half for serving. Wrap loaf pan and place in freezer. Let freeze for for 24 hrs (if you can wait that long).
When ready to serve, remove from freezer, let stand for 10-15 minutes, slice and drizzle with extra glaze and more pistachios.
Happy eating!
