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Cherry and pistachio neopolitan
- Lulu Grimes
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Serves 6 - 8
Easy
Prep: 30 mins
plus freezing
0 reviews
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Entertain guests with this effortless dessert that showcases Italy's best flavours – coloured like the Italian flag, your guests won't help but be impressed
Freezable
Vegetarian
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Try this cherry and pistachio neapolitan, then check out our classic tiramisu, Sicilian ricotta cake and our effortless entertaining recipes for more inspiration.
Ingredients
Nutrition
-
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
Nutrition: per serving (8)
- kcal241
- fat12.5g
- saturates7.7g
- carbs28.1g
- sugars25.6g
- fibre0.3g
- protein4g
- salt0.2g
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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.
Discover more delicious ice cream recipes.
Authors
Lulu GrimesManaging editor
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