Oh my God! I’ve been looking for this recipe for years. My mom used to make them often, and I lost her recipe. Thank you so much! She always called them “Michigan rocks.”

The ingredients

To prepare this ice cream cake, you will need the following ingredients:

• 500 g of flour
• 250g unsalted butter, at room temperature
• 200 g of sugar
• 3 eggs
• 100 g of unsalted pistachios
• 100 g dried cranberries
• A pinch of salt
• 1 teaspoon vanilla extract

These simple ingredients allow you to obtain a cake with a melting consistency and an intense flavour.

Preparing the dough

1. Cream the butter and sugar.
   In a large bowl, begin mixing the butter and sugar until creamy. Using an electric mixer, this may take 3 to 5 minutes.
2. Add the eggs and vanilla.
   Add the eggs one at a time, mixing well after each addition. Then add the vanilla extract to flavor the mixture.
3. Combine the dry ingredients
   in another bowl, mix in the flour and salt, and gradually add them to the creamy mixture.
4. Add the dried fruit.
   Gently fold in the pistachios and cranberries. This will give your batter a beautiful color and an irresistible flavor.

Modeling and freezing

1. To shape the cake
   , roll out the dough on cling film, then form it into a compact roll. Wrap it carefully and place it in the freezer for at least 2 hours.
2. Cutting:
   Once the dough is completely frozen, remove it from the freezer and let it rest at room temperature for a few minutes. This will make it easier to cut. Cut the roll into circles about 1 cm thick. 

   Kitchen

   1. Preheat oven
      to 180°C (350°F). Line a baking sheet with parchment paper.
   2. Bake the slices:
      Arrange the slices on the prepared baking sheet, leaving enough space between them because they will expand slightly during baking. Bake for about 12-15 minutes, or until the edges are lightly golden.

   Finishing and tasting

   Once baked, let the cookies cool on a wire rack. The result is a glazed walnut cake, with a melting texture and a deliciously sweet flavor, enhanced by the light bitterness of the pistachios and the tartness of the cranberries.

   This cake is perfect with coffee or tea and can be stored in an airtight container for several days, although I doubt it will last that long without being devoured!

   Conclusion

   This dried fruit ice cream cake is a true delight to share. Whether it’s an impromptu snack or a special party, this recipe will delight your guests and appeal to both adults and children. Feel free to experiment with other dried fruit or herbs to customize the cake to your liking.