Ingredients
2 litre tub Neapolitan ice-cream
125 g punnet fresh raspberries
¼ cup chopped pistachios
2 x 45 g packets chocolate-covered wafer biscuit bars (such as Nestle Kit-Kat)
Extra fresh raspberries,
Method
- Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper extending 5cm above pan edges.
- Remove strawberry ice-cream and place in a large bowl. Slightly soften at room temperature. Beat with a wooden spoon until smooth. Stir in raspberries until combined. Spoon over base of prepared pan. Smooth top. Freeze for 1 hour.
- Remove vanilla ice-cream and place in a large bowl. Slightly soften at room temperature. Beat with a wooden spoon until smooth. Stir in pistachios until just combined. Spread over strawberry ice-cream. Smooth top. Freeze for 1 hour.
- Remove chocolate ice-cream and place in a large bowl. Slightly soften at room temperature. Beat with a wooden spoon until smooth. Stir in Kit Kat until just combined. Spoon over pistachio ice-cream in pan. Smooth top. Freeze, covered, overnight.
- To serve, turn out ice-cream log onto a serving plate. Remove and discard paper. Decorate with extra raspberries.
