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420 minutes
420 minutes
- Icing sugar, to dust
- 500g vanilla ice cream
- 125.00 ml craisins (dried cranberries)
- 82.50 ml pistachio kernels
- 500g double chocolate ice cream
- 82.50 ml dried apricots, chopped
- 42.50 gm sultanas
- 62.50 ml slivered almonds
- Raspberries, to serve
- Prepare a 21cm x 11cm loaf pan by lining it with plastic wrap. Soften vanilla ice cream in a bowl, then mix in craisins and pistachio kernels. Transfer the mixture into the prepared pan and freeze until firm.
- In a bowl, let the double chocolate ice cream soften. Mix in the dried apricots, sultanas, and almonds. Transfer the mixture to a pan and freeze overnight until it's firm.
- Transfer from the freezer to the fridge for 5 minutes to soften. Utilize the plastic wrap to assist in removal. Plate with raspberries and sprinkle with icing sugar before serving.
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