- Level: Easy
- Total: 4 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 319
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 68 mg
- Sodium
- 86 mg
- Level: Easy
- Total: 4 hr 20 min (includes freezing time)
- Active: 20 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 319
- Total Fat
- 25 g
- Saturated Fat
- 14 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 68 mg
- Sodium
- 86 mg
Ingredients
Directions
- Line a loaf pan with plastic wrap so it hangs over the sides.
- Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form.
- Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan.
- Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer.
- Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer.
- Cover and freeze for 4 hours.
- Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.
