This easy dessert invites you to riff

Dress up your icebox cake with store-bought ice cream.  ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌ ‌  View this email in your browser | Manage newsletter preferences     COOK THIS NOW Ice Cream Icebox Cake   By Kendra Vaculin     For the ultimate mix-and-match icebox cake, I add a pint of ice cream and a jar of jam into the mix—two big flavor moments that don't require any extra work. Butter pecan ice cream, peach preserves, and Ritz crackers? Unbeatable. And a raspberry jam, pistachio ice cream, and Biscoff cookie combo offers a sweet-nutty-spiced situation that's as flavorful as it is pretty on the plate. READ MORE INGREDIENTS • ¼ cup raw pistachios • 1½ cups chilled heavy cream • ½ tsp. vanilla extract • Pinch of kosher salt • 1 tsp. powdered sugar • ⅔ cup raspberry jam or preserves • 36 Biscoff cookies • ½ pint pistachio ice cream, softened at room temperature until pliable Keep it cool   Coconut-Strawberry Ice Cream Pie View Recipe ►   Boozy Piña Colada Ice Cream View Recipe ►   Blackberry and Chocolate Ice Cream Icebox Cake View Recipe ►   Cantaloupe and Black Pepper Granita View Recipe ►   Roasted Banana Vegan Ice Cream View Recipe ►   Chocolate–Peanut Butter Sheet Pan Ice Cream Sandwiches View Recipe ► Did someone forward this to you? Get COOK THIS NOW in your inbox.   This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, epicurious@newsletters.epicurious.com, to your address book. View our Privacy Policy | Unsubscribe Copyright © Condé Nast 2021.  One World Trade Center, New York, NY 10007. All rights reserved.