Healthy Ice Cream Cake
Two layers of creamy healthy ice cream, sandwiched together and topped with aaaaallll the summer fruit and drizzled with some dark chocolate. Ice cream cake... we are so ready for you!
- 1 pint Oppo chocolate hazelnut ice cream (or other healthy brand if in USA)
- 1 pint Oppo salted caramel ice cream (or other healthy brand if in USA)
- 1 200 g punnet fresh raspberries
- 150 g chopped pistachios
- fresh cherries , dark chocolate, chopped pistachios for garnish
Line a 1lb loaf tin with cling film.
Leave the pints of ice cream out for about 30 minutes until they are soft and mixable.
Pop each pint into a separate bowl and mix in your additions. Raspberries in the salted caramel and pistachios in the chocolate.
Layer the two ice creams in your loaf tin.
Start with the caramel and then the chocolate on top, so that when they get turned out, the caramel is on the top.
Freeze for at least 4 hours or overnight.
Drizzle with melted dark chocolate and top with cherries and pistachios.
Makes 14 servings.