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Fruity Ice-Cream Loaf

Fruity Ice-Cream Loaf

Brought to you by: OcadoLife
    12 serving

Prep time:

Cook time:

Serves: 12

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.
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  • 1 462ml tub Remeo Gelato Pistachio Siciliano
  • 500ml mango sorbet
  • 500ml raspberry sorbet
  • 6 white chocolate biscuits, blitzed to fine crumbs
  • 100g icing sugar
  • 500g raspberries
  • 4 good handfuls fresh fruit (such as strawberries, raspberries, blackberries, mango), to serve
  • 4 handfuls chopped pistachio nuts, to serve


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.

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