Pistachio berry ice cream

Ingredients

• 50 g unsalted pistachio kernels
• 450 g low-fat vanilla ice cream, slightly softened
• 50 g dried cranberries
• 45 g dark chocolate flakes
• Raspberries or redcurrants, to serve (if available)
• Vegetable oil, for greasing

Freezing time: 24 hours

Instructions

1. Lightly grease a 6 x 7 x 16 cm loaf tin with oil and line the base and sides with non-stick baking paper or plastic freezer wrap, overhanging the two long sides of the tin.
2. Blitz the pistachios in a small food processor until finely chopped (but not powdered) and set aside. Combine the cranberries and dark chocolate flakes in a small bowl.
3. Sprinkle the base of the prepared loaf tin with 1 tbsp pistachios. Combine 1/3 of the softened ice cream with the remaining pistachios, mixing well to combine, then spoon into the tin and smooth the surface. Place into the freezer while you prepare the next layer.
4. Fold the remaining ice cream together with the mixed cranberries and chocolate flakes. Spoon the mixture over the pistachio ice cream layer and smooth the surface. Freeze overnight.
5. When ready to serve, lift the ice cream out of the tin and cut into slices to serve. Serve the pistachio and berry ice cream with raspberries or redcurrants.

Note 

• Chocolate flakes are found in the hot beverage aisle of your supermarket. Alternatively, you can use finely chopped dark chocolate. Use frozen mixed berries, if fresh red currants are unavailable.

Photography by Jiwon Kim.

Want more from The Cook Up? Stream all the seasons here and for free at SBS On Demand.