Pistachio Raspberry Ice Cream Cake (video)

a close up of a raspberry pistachio ice cream cake with raspberries

Looking for the perfect summer-time cake? Ice cream cakes are a great way to enjoy ice cream and get your cake, too! Try my pistachio and raspberry ice cream cake made with fresh raspberries and a graham cracker crust. It has the perfect balance of sweetness and fruity flavor. Garnish the top with whipped cream and you’re all set to enjoy this frosty ice cream cake! Plus, this no-bake cake means you don’t even have to turn your oven on!

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Graham Cracker Crust

I start this delicious summer cake with a simple graham cracker crust, just like the one I use for my cheesecakes. It’s no-bake method that works so well for this no-bake cake. Just press the graham cracker crumb mixture into the bottom of a springform pan. I like to use a potato masher to ensure the crust is firm and even!

pistachio and raspberry ice cream cake with whipped cream

Making Ice Cream

Once you have the crust ready, it’s time to make your own homemade ice cream! Making homemade ice cream is actually super easy and it’s a great way to make custom flavors. Plus, you know exactly what’s going in there! The pistachio layer is made with loads of real pistachios so you’ll get a little bit of crunch and real pistachio flavor in every bite. And I love the raspberry ice cream. I use fresh raspberries for this video recipe but frozen berries will also work well. This ice cream cake can be made with other flavors, too. Just swap out the nuts and/or fruit for other flavors such as strawberry, peach, Oreo cookie or even chocolate!

I use a no-churn method for my ice cream so it’s less work! First, I prepare a batch of whipped cream, which is what keeps the ice cream fluffy and creamy! Next, I prepare the flavors. For the pistachio layer, I pulse together sweetened condensed milk with pistachio nuts until it forms a smooth paste, then fold it together with the whipped cream. I do the same for the raspberry ice cream except with fresh or frozen berries. Layer the ice cream over the prepared crust and place into the freezer! You can also garnish the top with more whipped cream, berries and pistachios!

slice of homemade ice cream cake with pistachios and raspberries

More Recipes!

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Pistachio Raspberry Ice Cream Cake video recipe


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Pistachio Raspberry Ice Cream Cake (video)

40 minutes prep
12 servings
Easy ice cream cake recipe with a graham cracker crust, pistachio and raspberry ice cream. No ice cream machine required!


  • 1 1/2 cups graham cracker crumbs, about 10 whole crackers
  • 1/4 cup melted butter
  • 3 cups heavy cream
  • 1/2 cup white granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup unsalted pistachios
  • 1 cup sweetened condensed milk
  • drop of green food color
  • 1 cup raspberries
  • 1 cup sweetened condensed milk
  • 1 teaspoon raspberry extract
  • drop of red food color
  • 2 cups heavy cream
  • 1/2 cup white granulated sugar
  • 1 cup whole fresh raspberries


  • Prepare the crust first. Line a 9-inch spring form pan with parchment paper on bottom and sides. Place crackers or biscuits into a food processor and pulse into fine crumbs. Add the melted butter and pulse again until crumbs are coated. Transfer the crumb mixture into prepared pan. Use a large spoon or your hands to press the mixture firming into the bottom of the pan, creating an even and firm crust; set aside.
  • Prepare the whipped cream. Place the 3 cups of cold heavy cream into a mixer bowl and add the vanilla and 1/2 cup sugar. Whisk on medium speed until stiff peaks form.
  • Next, prepare the pistachio puree. Place pistachios, 1 cup sweetened condensed milk and green food color into food processor. Pulse the mixture into a fine puree. Transfer the puree into a mixing bowl and add HALF of the prepared whipped cream. Fold the cream and puree together gently but thoroughly, keeping the whipped cream fluffy as much as possible. Pour the pistachio filling over prepared crust and level off with a spatula. Add fresh raspberries on top, then place into the freezer for 20 minutes.
  • Meanwhile, prepare the raspberry filling. Place raspberries, 1 cup sweetened condensed milk, raspberry extract and red food color into food processor. Pulse into a puree, then transfer into a mixing bowl. Add the remaining whipped cream and fold gently but thoroughly. Spoon the raspberry filling over the pistachio layer, then level off the top using an offset spatula.
  • Place the assembled cake into the freezer to set for 6 to 8 hours, or overnight until completely set. Once cake has set, remove the spring form and the parchment paper and transfer onto a cake stand.
  • To garnish the cake, whisk the remaining 2 cups heavy cream with 1/2 cup sugar until stiff peaks form. Transfer into a pastry bag (I used Ateco tip #847) and pipe on the top of the cake. Serve extra whipped cream with every slice.
  • Keep cake frozen and remove about 30 minutes prior to serving to allow the cake to soften slightly for easier cutting.


Calories: 718kcal | Carbohydrates: 61g | Protein: 9g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 206mg | Potassium: 418mg | Fiber: 3g | Sugar: 49g | Vitamin A: 1745IU | Vitamin C: 7mg | Calcium: 235mg | Iron: 1mg