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  1. Home
  2. no bake christmas desserts

Chocolate, raspberry 
and pistachio ice-cream log

Super easy recipe and definitely a dessert to impress. - by Chantal Walsh
  • 19 Feb 2016
Chocolate, raspberry 
and pistachio ice-cream log
Cook: 500 Minutes - easy - Serves 8 - Vegetarian - egg-free - pregnancy-safe
Proudly supported by
Super easy recipe and definitely a dessert to impress.

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

  1. Grease a 12cm x 22cm medium loaf pan. Line base and sides with baking paper extending 5cm above pan edges.
  2. 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.
  3. 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.
  4. 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.
  5. To serve, turn out 
ice-cream log onto 
a serving plate. Remove 
and discard paper. Decorate with extra raspberries.
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