Christmas is the perfect time to enjoy frozen desserts, and this one is a winner. Better yet, it’s a simple cheat with a great gelato shortcut.

The hardest part is straining the raspberries for the top layer. Make sure you line your tin well. Otherwise, it can be tricky getting it out.

Go for a double layer to be safe, and if all else fails, sit the tin in some warm water for about half a minute to help it release. We’ve used a 28cm x 10cm loaf pan.

Ensure you allow a couple of hours for the raspberries to freeze and about 3 hours for the gelato to refreeze. You can also prepare this ice cream cake a few days before and decorate it just before serving.

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Ingredients

2 punnets raspberries
2 tubs vanilla bean gelati
Handful of pistachios, roughly chopped

Method

Place one punnet strawberries in a bowl and mash them well to create a puree. Strain through a fine mesh sieve and pour the strained puree into the lined loaf tin. Freeze for an hour or two.

Place gelati in a bowl, allow it to soften. Give it a good stir until it resembles soft-serve ice cream; pour over the raspberry layer and return it to the freezer for a couple of hours.

Before serving, remove the ice cream cake from the tin, place it on a platter, and scatter over the remaining raspberries and pistachios.