Layered ice cream cake with pistachios and figs

Ingredients:

• 3 cups butter pecan ice cream
• 18 fig cookies
• 3 cups pistachio ice cream, preferably green
• 0.5 cups heavy cream
• 1 tbsp powdered sugar
• 1 tbsp roasted pistachios, chopped
• Special equipment: Springform pan with a diameter of 20 cm.

Preparation:

1. Let the pecan ice cream sit at room temperature for about 10 minutes to soften. Spread it evenly over the bottom of a springform pan and place it in the freezer for about 30 minutes to firm up.
2. Place the fig cookies on top of the ice cream in an even layer (do not press them down) so they fit snugly together. Trim the cookies if necessary.
3. Meanwhile, let the pistachio ice cream sit at room temperature for about 10 minutes. Spread it evenly over the cookies. Cover the top of the cake with plastic wrap and freeze until firm, at least 4 hours or overnight.
4. Before serving, remove the film and leave the cake at room temperature for 10 minutes.
5. Meanwhile, in a small bowl, beat the cream with a mixer on medium speed until stiff peaks form. Add the sugar. Run a knife between the cake and the sides of the pan and remove the ring from the pan. Top the cake with whipped cream and sprinkle with pistachios. Cut into slices with a sharp, heavy knife.