- Vegetarian
- Seafood free
- Shellfish free
- Sesame free
- Peanut free
- Egg free
Looking for the perfect warm-weather dessert? Try this pistachio and fruit mince ice cream pie - it’s festive, refreshing and delicious.
- Serves12
- Prep time15 minutes, + 6 hours 10 mins freezing time
Ingredients
- 250g Arnott’s Butternut Snap Cookie biscuits, coarsely chopped
- 100g unsalted butter, melted
- 1L vanilla ice cream, softened
- 1 tsp ground cinnamon
- 1/4 cup (35g) pistachios, coarsely chopped
- 1 cup (275g) fruit mince
- 300ml Coles Thickened Cream, whipped to soft peaks
- 4 pieces cranberry and pistachio nougat, chopped
- Chopped pistachios, extra, to serve
- Icing sugar, to dust
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the biscuit in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon the biscuit mixture into a 16cm (base measurement) round pie tin and use a flat-bottomed, straight-sided glass to spread and press over the base and side. Place in the freezer for 10 mins or until firm.Step 2
Spoon the ice cream into a large bowl. Add the cinnamon, pistachio and fruit mince and gently stir to combine. Spoon into the pie case and smooth the surface. Place in the freezer for 6 hours or overnight or until firm.Step 3
Transfer the pie to a serving platter. Spoon over the whipped cream and decorate with nougat and extra pistachio. Dust with icing sugar and serve immediately.
Spoon the ice cream into a large bowl. Add the cinnamon, pistachioand fruit mince and gently stir to combine. Spoon into the pie case and smooth the surface. Place in the freezer for 6 hours or overnight or until firm.
Recipe tip
COOK. STORE. SAVE.
Get-ahead: Make the pie, without the toppings, up to 2 months ahead - just cover well with foil and store in the freezer.
Pistachio and fruit mince ice cream pie
- Serves12
- Prep time15 minutes, + 6 hours 10 mins freezing time
Ingredients
- 250g Arnott’s Butternut Snap Cookie biscuits, coarsely chopped
- 100g unsalted butter, melted
- 1L vanilla ice cream, softened
- 1 tsp ground cinnamon
- 1/4 cup (35g) pistachios, coarsely chopped
- 1 cup (275g) fruit mince
- 300ml Coles Thickened Cream, whipped to soft peaks
- 4 pieces cranberry and pistachio nougat, chopped
- Chopped pistachios, extra, to serve
- Icing sugar, to dust
Description
Looking for the perfect warm-weather dessert? Try this pistachio and fruit mince ice cream pie - it’s festive, refreshing and delicious.
Method
Step 1
Place the biscuit in a food processor and process until finely crushed. Add the butter and process until well combined. Spoon the biscuit mixture into a 16cm (base measurement) round pie tin and use a flat-bottomed, straight-sided glass to spread and press over the base and side. Place in the freezer for 10 mins or until firm.Step 2
Spoon the ice cream into a large bowl. Add the cinnamon, pistachio and fruit mince and gently stir to combine. Spoon into the pie case and smooth the surface. Place in the freezer for 6 hours or overnight or until firm.Step 3
Transfer the pie to a serving platter. Spoon over the whipped cream and decorate with nougat and extra pistachio. Dust with icing sugar and serve immediately.
Spoon the ice cream into a large bowl. Add the cinnamon, pistachioand fruit mince and gently stir to combine. Spoon into the pie case and smooth the surface. Place in the freezer for 6 hours or overnight or until firm.