Pistachio-Lime Ice Cream Squares

Looking for a frozen dessert recipe? Then try these nutty ice-cream squares with a citrusy twist!

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  • prep time 35 min
  • total time 7 hr 35 min
  • ingredients 11
  • servings 16
 

Ingredients

Lime Swirl

1/2
cup sugar
2
teaspoons grated lime peel
1/4
cup lime juice
2
eggs, beaten
1
egg yolk, beaten
3
to 4 drops green food color, if desired

Crust and Filling

3/4
cup butter or margarine
1 1/2
cups all-purpose flour
1/3
cup sugar
1/2
cup chopped shelled pistachios
1/2
gallon (8 cups) vanilla ice cream, softened

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LOCATION

Steps

  • 1 In small non-aluminum saucepan, mix 1/2 cup sugar, lime peel, lime juice, eggs and egg yolk. Cook and stir over medium heat until mixture boils and thickens. Stir in food color. Cover; refrigerate about 1 hour or until chilled.
  • 2 Melt margarine in large skillet over medium-high heat. Stir in flour, 1/3 cup sugar and pistachios. Cook and stir 5 to 7 minutes or until mixture is golden brown and crumbly. Reserve 1/2 cup crumbs for topping. With fork, press remaining mixture firmly in bottom of ungreased 13x9-inch pan. Place in freezer for at least 5 minutes to cool.
  • 3 Spoon and spread half of ice cream over crust. Spread with half of lime mixture. Top with remaining ice cream; spread evenly. Top with remaining lime mixture. With knife, swirl lime mixture gently through ice cream, being careful to not disturb crust. Sprinkle with reserved crumbs. Cover; freeze 6 hours or until firm. Let stand at room temperature for about 10 minutes before serving. Cut into squares.
  • 1 In small non-aluminum saucepan, mix 1/2 cup sugar, lime peel, lime juice, eggs and egg yolk. Cook and stir over medium heat until mixture boils and thickens. Stir in food color. Cover; refrigerate about 1 hour or until chilled.
  • 2 Melt margarine in large skillet over medium-high heat. Stir in flour, 1/3 cup sugar and pistachios. Cook and stir 5 to 7 minutes or until mixture is golden brown and crumbly. Reserve 1/2 cup crumbs for topping. With fork, press remaining mixture firmly in bottom of ungreased 13x9-inch pan. Place in freezer for at least 5 minutes to cool.
  • 3 Spoon and spread half of ice cream over crust. Spread with half of lime mixture. Top with remaining ice cream; spread evenly. Top with remaining lime mixture. With knife, swirl lime mixture gently through ice cream, being careful to not disturb crust. Sprinkle with reserved crumbs. Cover; freeze 6 hours or until firm. Let stand at room temperature for about 10 minutes before serving. Cut into squares.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
335
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
10g,
10%
),
Cholesterol
90mg
90%;
Sodium
140mg
140%;
Total Carbohydrate
36g
36%
(Dietary Fiber
0g
0%
  Sugars
23g
23%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
12%;
Vitamin C
0%;
Calcium
10%;
Iron
4%;
Exchanges:
1 1/2 Starch; 1 Other Carbohydrate; 3 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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