Ingredients

2 pt. pistachio ice cream

2 pt. cherry ice cream

2 pt. chocolate ice cream

2/3 cup shelled roasted salted pistachios, divided

12 sugar cones (from a 4-oz package), finely crushed

4 tbsp. melted butter

2 tsp. granulated sugar

Kosher salt, a pinch

23 maraschino cherries without stems, divided

1 cup semisweet chocolate chips

1/4 cup refined coconut oil

Whipped cream, for garnish

Instructions

Step 1: Remove all ice creams from freezer, take off lids and paper covers, then place them in the refrigerator for at least 20 minutes to soften slightly. Roughly chop one-third cup of the shelled pistachios.

Step 2: Make the crust by combining the crushed sugar cones, melted butter, sugar, and a pinch of kosher salt in a bowl; stir to combine. Press this mixture evenly into the bottom of a 9-inch springform pan to form a crust.

Step 3: Scoop both pints of pistachio ice cream into the springform pan, spreading evenly with an offset spatula or spoon. Tap the pan firmly on a flat surface to remove air bubbles. Sprinkle one-third cup of whole pistachios evenly over the pistachio layer, pressing them in gently.

Step 4: Add both pints of cherry ice cream next, spreading into an even layer. Distribute 15 maraschino cherries evenly over the cherry ice cream and press them in gently.

Step 5: Spread the final two pints of chocolate ice cream evenly over the cherry layer. Cover the surface with plastic wrap touching the ice cream, then freeze the cake until very firm, about 4 hours.

Step 6: While the cake freezes, prepare the magic shell topping. In a microwave-safe bowl or measuring cup, combine the semisweet chocolate chips and refined coconut oil. Microwave in 15-second intervals, stirring between each, until the chocolate is fully melted and smooth. Let it cool completely.

Step 7: When ready to serve, run a knife or large offset spatula around the edge of the cake to loosen it. Slowly release the springform pan and remove it. Use an offset spatula to round the edges of the cake slightly, allowing the chocolate sauce to drip down the sides.

Step 8: Pour the cooled magic shell evenly over the top of the cake and quickly scatter the chopped pistachios on top. Let the chocolate harden for about one minute. Garnish with eight dollops of whipped cream and place a maraschino cherry on each dollop.

Tips & Variations

Use an offset spatula for smooth, even layers and cleaner edges.

For a nut-free version, omit pistachios and use crushed graham crackers or cookie crumbs for the crust.

Replace maraschino cherries with fresh or canned pitted cherries for a less sweet option.

Make the magic shell topping in advance and store it sealed in the refrigerator; reheat gently before use.

FAQs

Can I use different ice cream flavors?

Absolutely. Feel free to substitute your favorite ice cream flavors, but try to keep the layering effect with contrasting colors and flavors for the best presentation.

How do I prevent the crust from getting soggy?

The crust made from crushed sugar cones and butter is relatively sturdy, but pressing the crust firmly and keeping the cake frozen until serving helps maintain its crispness.