Nougat Ice Cream Pandoro

Pandoro – a sweet Italian bread – is filled with the easiest-ever no-churn ice cream for a showstopping dessert. Keep this in your freezer ready for unexpected guests. Make it at least a day ahead.

Hands-on time 15min, plus freezing. Cooking time 5min. Serves 16

◆ 750g Pandoro (we used Sainsbury’s Taste the Difference)

◆ 100ml (3½fl oz) condensed milk

◆ 300ml (½ pint) double cream

◆ ½tsp vanilla bean paste or extract

◆ 100g (3½oz) nougat, cut in to small pieces

◆ 40g (1½oz) pistachios, roughly chopped, plus extra to decorate

◆ 40g (1½oz) candied peel

◆ 100g (3½oz) dark chocolate (we used Chocolate & Love Dark Chocolate with Coffee)

1 Cut 5cm (2in) off the base of the Pandoro and set aside. Carefully cut a circle into the cut side of the Pandoro and remove most of the bread filling, leaving a layer to prevent any leakage. Set aside.

2 In a large bowl, whisk condensed milk, cream and vanilla to stiff peaks. Fold through nougat, nuts and peel. Spoon cream mix into the hollow Pandoro, replace the base. Wrap in clingfilm and set in the freezer for at least 8hr, or overnight.

3 To serve, roughly chop the chocolate and put into a heatproof bowl over a pan of simmering water. Gently warm until the chocolate has melted; set aside to cool slightly.

4 Remove clingfilm and set the Pandoro on a plate, drizzle over the chocolate sauce and top with remaining pistachios.

PER SERVING 386cals, 5g protein, 24g fat (14g saturates), 36g carbs (24g total sugars), 1g fibre

GET AHEAD Make up to end of step 2 up to 4 weeks ahead. Complete recipe to serve.