Ice-cream cake

SERVES 8 PREP AND COOK TIME 35 MINUTES (+ STANDING AND FREEZING TIME)

1 litre (4 cups) vanilla bean ice-cream

2/3 cup (120g) pistachios, plus extra to serve

½ cup (75g) fresh blackberries, plus extra to serve

Icing sugar, for dusting

BLACKBERRY COULIS

1½ cups (225g) fresh blackberries

½ cup (110g) caster sugar

1 BLACKBERRY COULIS Place blackberries, sugar and ½ cup (125ml) water in a small heavy-based saucepan over medium heat. Bring to a simmer; simmer for 15 minutes. Stand for 10 minutes; press blackberry mixture through a fine-mesh sieve over a jug or bowl; discard solids.

2 Meanwhile, scoop half the ice-cream into a medium bowl (return remaining half to freezer until required); stand for 15 minutes or until softened.

3 Grease a 19cm round springform cake pan; line base and side with baking paper, extending the paper

2cm over side.

4 Add pistachios and 2 tablespoons of the Blackberry Coulis to bowl of softened ice-cream; stir through until smooth. Spread pistachio ice-cream mixture over base of pan; spread three-quarters of remaining Coulis over mixture. Freeze for 1 hour or until firm.

5 After 45 minutes, remove remaining vanilla ice-cream from the freezer; scoop into a medium bowl to soften. Stir through blackberries. Spread blackberry ice-cream mixture over pistachio icecream in pan. Freeze for 4 hours or overnight, until frozen.

6 Remove ice-cream cake from freezer 10 minutes before serving to soften slightly. Serve with extra blackberries and pistachios, drizzled with remaining Coulis and dusted with icing sugar. Suitable to freeze. Coulis suitable to microwave.