Name: This no-bake Raspberry Ripple Pistachio Ice-Cream Log will never go out of style
Prep time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 395g can sweetened condensed milk; ¹⁄³ cup pistachio spread; 300ml tub thickened cream; 1 cup Greek-style yoghurt; 1 tsp vanilla extract; 1 cup frozen raspberries, thawed, lightly crushed; ¹⁄³ cup pistachios, toasted, chopped, plus extra to decorate; Fresh raspberries, to decorate

TIP: Toast pistachios on an oven tray in a 180°C preheated oven for 5 mins or until fragrant and lightly browned.

Ingredients

395g can sweetened condensed milk

¹⁄³ cup pistachio spread

300ml tub thickened cream

1 cup Greek-style yoghurt

1 tsp vanilla extract

1 cup frozen raspberries, thawed, lightly crushed

¹⁄³ cup pistachios, toasted, chopped, plus extra to decorate

Fresh raspberries, to decorate

Method

Step 1

Lightly spray a medium (5-cup capacity) loaf pan (about 12cm x 22cm top measurement) Line base and sides with baking paper.

Step 2

Beat condensed milk and pistachio spread in small bowl of an electric mixer until combined. Add cream, yoghurt and vanilla. Beat until thickened.

Step 3

Pour one-third of the cream mixture over base of prepared pan. Spoon over one-third of the crushed raspberries and sprinkle with one-third of the pistachios. Repeat layers twice more with remaining cream mixture, raspberries and pistachios. Cover. Freeze overnight until firm.

Step 4

Invert ice-cream onto a serving plate. Remove lining paper. Decorate with fresh raspberries and extra pistachios. Cut into thick slices to serve.

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