Cranberry Ice Cream Swirl Cake

Prepare the Crust: In a food processor, grind the chocolate wafers into fine crumbs. Combine the crumbs with melted butter and press firmly into the bottom and partially up the sides of an 8-inch springform pan. Freeze for 30 minutes.

Make the Cranberry Swirl: In a saucepan over medium heat, combine cranberries, corn syrup, granulated sugar, and water. Simmer, covered, for 10 minutes, or until the cranberries burst and the mixture thickens slightly. Transfer to a blender and puree until smooth. Chill completely. (Approximately 30 minutes to 1 hour)

Assemble the Cake: Spread half of the softened vanilla ice cream evenly over the frozen chocolate crust. Drizzle most of the chilled cranberry puree (reserve 1/3 cup) over the ice cream layer. Top with the remaining ice cream. Use a knife to swirl the cranberry puree into the ice cream, creating a marbled effect. Freeze for another 30 minutes, or until firm.

Add the Final Cranberry Layer: Spread the remaining 1/3 cup of cranberry puree over the top of the frozen cake. Return to the freezer for 15 minutes.

Prepare the Pistachio Crunch: In a small skillet over medium heat, melt 1 tablespoon of butter. Add the chopped pistachios and salt. Cook, stirring constantly, for 1 minute, or until the pistachios are fragrant and lightly toasted. Remove from heat and let cool completely.

Make the Whipped Cream Topping: In a chilled bowl, whip the heavy cream until soft peaks form. Gradually beat in the confectioners' sugar and vanilla extract until stiff peaks form. Gently fold in the cooled pistachio crunch. Spread the pistachio whipped cream evenly over the chilled cake. Freeze for 30 minutes.

Final Freeze: Cover the cake tightly with plastic wrap and then with foil. Freeze for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Unmold and Serve: To unmold, wrap a hot, damp towel around the sides of the springform pan for 1-2 minutes. Release the sides of the pan. Serve immediately and enjoy!