Cranberry Ice Cream Swirl Cake
This frozen dessert has a chocolate wafer crust and is topped with sweetened cranberry puree, vanilla ice cream, and pistachio whipped cream.
In a food processor or blender process wafers until finely ground.
Stir ground wafers together with 1/4 cup melted butter and press into the bottom and partway up the sides of an 8-inch springform pan.
Freeze 30 minutes.
Meanwhile in a covered saucepan over medium heat simmer cranberries corn syrup sugar and water for 10 minutes.
Transfer mixture to a blender or food processor and puree until smooth.
Place in a bowl and chill until cold.
Spread half the softened ice cream over the frozen crust.
Drizzle all but 1/3 cup of the cold cranberry mixture over the ice cream.
Top with remaining ice cream.
Draw a knife through the layers to marble.
Freeze 30 minutes or until firm.