Fruity Ice-Cream Loaf
By OcadoLife
Published on 17 February 2023
The luscious layers of this Fruity Ice-Cream Loaf by food writer Kat Mead look the business but they’re actually super easy to put together. Combining pistachio ice cream with mango and raspberry sorbets, plus a topping of fresh fruit and an oozy, sweet and tangy coulis, this cheerful creation will bring the sunshine to any celebration. Line your tin with cling film first, to make it easy to remove the dessert, then slice and serve straight away.Time and servings
30 minsTotal time
12Servings
30 minsPrep time
Ingredients
- 1 462ml tub remeo gelato pistachio siciliano
- 500 ml of mango sorbet
- 500 ml of raspberry sorbet
- 6 white chocolate biscuits, blitzed to fine crumbs
- 100 g of icing sugar
- 500 g of raspberries
- 4 good handfuls of fresh fruit (such as strawberries, raspberries, blackberries, mango), to serve
- 4 handfuls of chopped pistachio nuts, to serve
Method
Step 1
Leave the pistachio gelato to soften for 5-10 mins, then scoop into a 23-24cm loaf tin. Level it out and freeze for 1 hr.Step 2
Repeat with the mango sorbet, spreading it over the pistachio layer and levelling it out as before. Freeze for 1 hr.Step 3
Repeat with the raspberry sorbet, then quickly scatter the biscuit crumb over the top and pat down firmly. Freeze for 1 hr.Step 4
Meanwhile, for the coulis, put the icing sugar and raspberries in a pan over a medium heat. Stir to break down the fruit, then increase the heat; simmer for 5 mins. Remove from the heat, strain through a sieve set over a bowl to remove the seeds and leave to cool; chill until needed.Step 5
To serve, remove the loaf tin from the freezer and invert onto a plate. Leave to stand for 5 mins, then carefully lift off the tin. Drizzle over the coulis, finish with your choice of toppings and any crumbly bits from the base. The loaf will keep, well wrapped, for 2 months in the freezer.