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For the Cake Layers:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 eggs
½ cup milk
1 ½ tsp baking powder
1 tsp vanilla extract
¼ tsp salt
For the Vanilla Ice Cream Layer:
2 cups vanilla ice cream (softened)
For the Berry Glaze:
1 cup mixed berries (blueberries, raspberries, or blackberries)
¼ cup sugar
1 tbsp lemon juice
1 tsp cornstarch mixed with 2 tbsp water
Preheat oven to 350°F (175°C). Grease and line two round cake pans. In a bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract. Gradually mix in dry ingredients, alternating with milk. Divide batter evenly between the pans and bake for 20-25 minutes or until a toothpick inserted comes out clean. Let cakes cool completely.
Line a round cake pan with parchment paper. Spread softened vanilla ice cream evenly into the pan. Freeze for at least 2 hours or until solid.
In a saucepan over medium heat, combine berries, sugar, and lemon juice. Cook until the berries break down, then stir in the cornstarch slurry. Simmer for 2-3 minutes until thickened. Let it cool.
Place one cake layer on a serving plate. Carefully place frozen ice cream layer on top. Add the second cake layer over the ice cream. Pour cooled berry glaze over the top. Garnish with chopped pistachios.
Slice and serve immediately or store in the freezer until ready to eat.