This cherry and gingerbread ice-cream cake is not only a prep-ahead dessert, but can be made using majority store-bought ingredients.
Ingredients
Method
Line an 11cm x 25cm loaf pan with freezer wrap or baking paper to cover base and sides, extending 5cm over the long sides.
Place the ice-cream in a large bowl; stir in gingerbread biscuits, nougat and cherries until just combined.
Firmly press half the ice-cream mixture into the prepared pan. Smooth the surface, then cover with the fruit mince.
Top with the remaining ice-cream mixture, pressing firmly; smooth the top. Fold the overhanging paper over the top. Freeze overnight or until firm.
Pistachio praline
Line a large oven tray with baking paper. Sprinkle pistachios over the baking paper.
Combine the sugar and the water in a small saucepan; stir over medium heat, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, without stirring, until the
toffee turns a dark golden brown.
Pour the hot toffee over the pistachios and tilt the tray to ensure they are uniformly covered. Stand for about 30 minutes or until cooled and set.
Break half the praline into rough shards and store in a small airtight container in a cool, dry place – not in the refrigerator. Finely chop the remaining praline. Store in a separate small airtight container.
To serve
To serve, turn the ice-cream cake out on a chilled serving plate. Top with the Pistachio Praline and extra fresh cherries. Serve in thick slices.
Terrine and praline can be made up to a week ahead.
Don’t soften ice-cream too much or it will lose volume and texture.
Remove ice-cream from tub with a large spoon and chop a little before stirring or tossing ingredients through.
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