• 1 1/2 pints(3 cups)pistachio ice cream
  • 1/3 cup chopped shelled pistachio nuts OR almonds(optional)
  • 6 maraschino cheries
  • 1 1/2 pints(3 cups)vanilla ice cream
  • 1/4 teaspoon rum flavoring
  • 3/4 cup whipping cream
  • 1/3 cup presweetened cocoa powder
  • 1 10-oz. pkg. frozen red rasberries, thawed and drained
  • 1/2 cup whipping cream
  • 1/4 cup sifted powdered sugar


Chill a 2-quart metal mold in freezer. Meanwhile, stir pistachio ice cream just to soften; stir in nuts, if desired. If necessary, refreeze till workable. Spread quickly over bottom and up sides of mold, bringing ice cream all the way to top. (If ice cream tends to slip, refreeze till workable.) Arrange cherries around bottom of mold, pressing into ice cream. Freeze. Stir vanilla ice cream just to soften; stir in rum flavoring. Refreeze till workable. Quickly spread over first layer. Freeze. Combine 3/4 cup cream and cocoa powder; beat till stiff peaks form. Quickly spread over vanilla layer. Freeze. Press drained rasberries through sieve; discard seeds. Combine remaining cream, powdered sugar, and salt; beat just till soft peaks form. Fold in berry pulp. Pile into mold; smooth top. Cover with foil. Freeze several hours or overnight. Peel off foil. Invert onto chilled serving plate. Rub mold with hot damp towel for a few seconds to loosen; lift off mold. Cut into wedges to serve.

Makes 12 servings.

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Submitted 6/13/05.
Source: B.H.&G. Italian Cookbook
Submitted By: Linda Wilson