This popular Italian-American dessert is usually made with pistachio, cherry and chocolate ice cream, but we’ve replaced the cherry with strawberry for a retro Neapolitan vibe, and also added a layer of ready-made Madeira sponge. It's easy to make, but always impresses a crowd.
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Yields:
10
Prep Time:
20 mins
Total Time:
20 mins
Cal/Serv:
406
Ingredients
500 g pistachio ice cream
40 g shelled pistachios, roughly chopped
500 g strawberry ice cream
4 strawberries, hulled and quartered
500 g chocolate ice cream
40 g dark chocolate chips
130 g Madeira cake
Directions
Step 1Double line a 1.5L loaf tin with cling film, allowing enough to hang over the edges. Take out the pistachio ice cream 20-30min before using to soften. In a bowl, fold the chopped pistachios into the pistachio ice cream. Transfer to the tin, flattening the surface with the back of a spoon and freeze for 30min.
Step 2Whilst the pistachio ice cream sets, take out the strawberry ice cream 20-30min before using to soften. In a bowl, fold the chopped strawberries into the strawberry ice cream. Transfer to the lined tin, spooning the strawberry ice cream on to the pistachio. Flatten the surface with the back of a spoon and freeze again for 30 min.
Step 3Whilst the ice cream layers set, take out the chocolate ice cream 20-30min before using to soften. In a bowl, use a silicone spatula to fold the chocolate chips into the chocolate ice cream. Transfer to the lined tin, spooning the chocolate ice cream on to the strawberry. Flatten the surface with the back of a spoon.
Step 4Trim and slice the cake to fit the tin and press into the ice cream, using any leftover cake to fill gaps. Fold the cling film over the cake and transfer the tin to the freezer for at least 5 hours. Turn out onto a serving board, peel off the clingfilm and slice before serving.
GH TIP
If you're taking this to a pot luck, keep the ice cream cake in the tin to transport and wrap and carry in a cool bag with ice blocks.
Per serving:
Calories: 406
Protein: 9g
Fat: 22g
Saturates: 12g
Carbs: 42g
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Sugars:37g
Fibre: 1g
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Nadine is the Kitchen Editor, creating delicious, exciting recipes for GH. Her background is eclectic – time spent as a teen mag website editor interviewing the likes of Lady Gaga before becoming a standby contestant for GBBO - and it shows in her style cooking. Full of flavour, interesting stories and fun!
