Cherry And Pistachio Ice Cream Cake

1. 1

   Line an 8 x 4 inch loaf pan with plastic wrap then parchment paper (make sure paper extends out farther than sides of pan to aid when releasing cake from pan). Cut a 1/3 inch slice of Madeira cake and place in base of prepared pan. Cut more slices if necessary to fill in bottom of pan completely.

2. 2

   Combine vanilla ice cream and cherries then spread over cake base. Freeze for 1 hour or until firm.

3. 3

   Combine chocolate ice cream and pistachios then spread over vanilla ice cream. Cut remaining cake into 1/3 inch slices and cover surface of chocolate ice cream. Cover with plastic wrap and freeze for 2 hours or until firm.

4. 4

   To serve, turn out ice cream cake onto a chilled serving plate. Dust with powdered sugar and sprinkle with chocolate shavings.

* Per serving · 4 servings · Values may vary.

No additional tips available.