Cherry and pistachio neopolitan
- Preparation and cooking time
- Prep:
- plus freezing
- Easy
- Serves 6 - 8
Ingredients
- 450ml tub of cherry ice cream (we used Crosta & Mollica Amarena cherry)
- 350g pistachio ice cream (we used Remeo)
- 350g vanilla ice cream
- amarena cherries, to serve
Method
- STEP 1
Line a 900g loaf tin with foil using two strips, one lengthways and the other widthways.
- STEP 2
Scoop the cherry ice cream into the base and flatten it down into an even layer. Freeze for 30 mins.
- STEP 3
Scoop over a layer of pistachio ice cream, then freeze again for 30 mins.
- STEP 4
Add a third layer of vanilla ice cream, fold any overhanging foil over the top and freeze overnight.
- STEP 5
To serve, heat the edge of the tin with a warm cloth to loosen the ice cream. Fold back the foil, invert it onto a plate and peel off the foil – you might want to do this before your guests arrive, putting the whole thing back in the freezer until you need it.
- STEP 6
Serve in slices with some amarena cherries spooned over, if you like.
