Try this cherry and pistachio neapolitan, then check out our classic tiramisu, Sicilian ricotta cake and our effortless entertaining recipes for more inspiration.


  • 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


  • 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.

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Lulu GrimesManaging editor

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