Best 4 Frozen Pistachio Cream Dessert With Ruby Raspberry Sauce Recipes

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Indulge your taste buds with a symphony of flavors in the Frozen Pistachio Cream Dessert with Ruby Raspberry Sauce. This delectable dessert features a creamy pistachio filling encased in a crisp cookie crust, topped with a vibrant ruby raspberry sauce. Embark on a culinary journey with our step-by-step guide to crafting this exquisite dish, where each element harmonizes to create a masterpiece. Discover the secrets to achieving the perfect texture and flavor balance in the pistachio cream, ensuring a smooth and velvety filling. Master the art of creating a crisp and crumbly cookie crust that complements the creamy pistachio filling. Elevate your dessert with our special ruby raspberry sauce recipe, boasting a captivating color and tangy flavor that adds a touch of elegance. Prepare to tantalize your senses with this exceptional dessert that will leave a lasting impression on your palate.

Check out the recipes below so you can choose the best recipe for yourself!

PISTACHIO ICE CREAM DESSERT



Pistachio Ice Cream Dessert image

Both creamy and crunchy, this fabulous frozen dessert is a favorite at our house. You'll love the pistachio flavor and toffee candy topping. -Heather Ahrens Columbus, Ohio

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 9 servings.

Number Of Ingredients 7

1 cup crushed butter-flavored crackers
1/4 cup butter, melted
3/4 cup cold 2% milk
1 package (3.4 ounces) instant pistachio pudding mix
1 quart vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 packages (1.4 ounces each) Heath candy bars, crushed

Steps:

  • In a small bowl, combine cracker crumbs and butter. Press into an ungreased 9-in. square baking pan. Bake at 325° for 7-10 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a large bowl, whisk milk and pudding mix for 2 minutes (mixture will be thick). Stir in ice cream; pour over crust. Cover and freeze for 2 hours or until firm. , Spread with whipped topping; sprinkle with crushed candy bars. Cover and freeze for 1 hour or until firm.

Nutrition Facts : Calories 364 calories, Fat 20g fat (13g saturated fat), Cholesterol 43mg cholesterol, Sodium 352mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 0 fiber), Protein 4g protein.

RASPBERRY AND PISTACHIO ICE CREAM ICEBOX CAKE



Raspberry and Pistachio Ice Cream Icebox Cake image

Nutty pistachio and tangy raspberry jam spread through whipped cream make for a lovely duo in this easy ice cream cake layered with Biscoff cookies.

Provided by Kendra Vaculin

Categories     Pistachio     Milk/Cream     Vanilla     Jam or Jelly     Dessert     Frozen Dessert     Quick & Easy     Ice Cream     Summer     Mother's Day     Father's Day     Fourth of July     Labor Day     Memorial Day     Backyard BBQ

Yield Makes one 9x5" cake

Number Of Ingredients 8

¼ cup raw pistachios
1½ cups chilled heavy cream
½ tsp. vanilla extract
Pinch of kosher salt
1 tsp. powdered sugar
⅔ cup raspberry jam or preserves
36 Biscoff cookies
½ pint pistachio ice cream, softened at room temperature until pliable

Steps:

  • Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast nuts in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool, then coarsely chop; set aside.
  • Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
  • Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of cookies on top, breaking or cutting to fit as needed. Add half of raspberry whipped cream, smooth into an even layer, and top with another layer of cookies. Dollop ice cream across top and smooth into an even layer. Add a third layer of cookies, followed by remaining raspberry whipped cream. Repeat with a fourth layer of cookies and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pistachios on top. Cover with plastic overhang and freeze until set, at least 6 hours.
  • To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.

FROZEN PISTACHIO DESSERT WITH RASPBERRY SAUCE



Frozen Pistachio Dessert with Raspberry Sauce image

Raspberry sauce brings bright flavor and a touch of holiday color to this cool and creamy treat, while pistachios add a lick of saltiness. It'll melt any resistance to dessert! Suzette Jury - Keene, California

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12 servings.

Number Of Ingredients 11

1-1/2 cups crushed vanilla wafers (about 45 wafers)
1/4 cup finely chopped pistachios
1/4 cup reduced-fat butter, melted
1-1/4 cups fat-free milk
1 package (1 ounce) sugar-free instant pistachio pudding mix
6 ounces reduced-fat cream cheese
1 carton (8 ounces) frozen fat-free whipped topping, thawed, divided
1 package (12 ounces) frozen unsweetened raspberries, thawed
2 tablespoons sugar
2 tablespoons orange liqueur or orange juice
2 tablespoons chopped pistachios

Steps:

  • In a small bowl, combine the wafers, finely chopped pistachios and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place pan on a baking sheet. Bake at 350° for 10 minutes or until lightly browned. Cool on a wire rack., Meanwhile, in a small bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth. Beat in the pudding., Set aside 3/4 cup whipped topping for garnish; fold remaining whipped topping into cream cheese mixture. Pour filling over crust. Freeze for 5 hours or overnight. Cover and refrigerate remaining whipped topping., For sauce, place the raspberries, sugar and liqueur in a food processor. Cover and process for 1-2 minutes or until smooth. Strain and discard seeds and pulp. Refrigerate until serving., Remove dessert from the freezer 15 minutes before serving. Remove sides of pan. Garnish with chopped pistachios and remaining whipped topping. Serve with sauce.,

Nutrition Facts : Calories 214 calories, Fat 9g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 268mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 2g fiber), Protein 4g protein.

FROZEN PISTACHIO COOKIE DESSERT



Frozen Pistachio Cookie Dessert image

This is one of our favorite dessert recipes. It can be made ahead and keeps a long time in the freezer. If you like pistachio, you should try this! Cook time is for freezing.

Provided by Chris from Kansas

Categories     Frozen Desserts

Time 4h20m

Yield 12-15 serving(s)

Number Of Ingredients 6

1 quart vanilla frozen yogurt
20 ounces Oreo cookies
6 tablespoons margarine, melted
1 1/2 cups skim milk
2 (3 1/2 ounce) packages instant pistachio pudding mix
8 ounces Cool Whip Lite, thawed

Steps:

  • Soften ice cream while preparing crust.
  • Place cookies in a food processor or blender; cover and process until fine crumbs form.
  • Stir in butter.
  • Set aside 1 cup for topping.
  • Press remaining crumb mixture into an ungreased 13x9 dish.
  • In a mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
  • Gradually add ice cream; mix well.
  • Fold in whipped topping.
  • Spread over crust.
  • Sprinkle reserved crumb mixture over top, pressing down lighty.
  • Cover and freeze for 4 hours or overnight.
  • Remove from freezer 20 minutes before cutting.

Nutrition Facts : Calories 403.6, Fat 20.3, SaturatedFat 8, Cholesterol 1.9, Sodium 377.7, Carbohydrate 51.2, Fiber 1.3, Sugar 35.4, Protein 6.4

Tips:

  • Use ripe and fresh raspberries for the sauce to ensure the best flavor.
  • For a smoother sauce, strain it through a fine-mesh sieve to remove any seeds or pulp.
  • To make the pistachio cream, use high-quality pistachios for the best flavor and texture.
  • If you don't have heavy cream, you can substitute it with whipped cream or whole milk.
  • For a richer flavor, use unsweetened cocoa powder instead of regular cocoa powder in the chocolate shavings.
  • To make the chocolate shavings, use a vegetable peeler to shave off thin strips of chocolate from a chocolate bar.
  • To make the pistachio brittle, use raw pistachios for the best flavor and texture.
  • Store the pistachio cream, ruby raspberry sauce, chocolate shavings, and pistachio brittle separately in airtight containers in the refrigerator.

Conclusion:

This frozen pistachio cream dessert with ruby raspberry sauce is a delicious and refreshing treat that is perfect for any occasion. The combination of sweet and tart flavors is sure to please everyone. With its creamy texture and vibrant colors, this dessert is sure to be a hit at your next party or gathering. So next time you're looking for a special dessert to impress your friends and family, give this frozen pistachio cream dessert a try. You won't be disappointed!

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