Cherry And Pistachio Ice Cream Cake - cooking recipe

Ingredients

1 lb Madeira cake
3 cups vanilla ice cream, slightly softened
1 - 15 oz can pitted black cherries, drained, patted dry
3 cups chocolate ice cream, slightly softened
1/3 cup unsalted pistachios, toasted, chopped
None None powdered sugar, to dust
None None white chocolate shavings, to serve

Preparation

Line an 8 x 4 inch loaf pan with plastic wrap then parchment paper (make sure paper extends out farther than sides of pan to aid when releasing cake from pan). Cut a 1/3 inch slice of Madeira cake and place in base of prepared pan. Cut more slices if necessary to fill in bottom of pan completely.
Combine vanilla ice cream and cherries then spread over cake base. Freeze for 1 hour or until firm.
Combine chocolate ice cream and pistachios then spread over vanilla ice cream. Cut remaining cake into 1/3 inch slices and cover surface of chocolate ice cream. Cover with plastic wrap and freeze for 2 hours or until firm.
To serve, turn out ice cream cake onto a chilled serving plate. Dust with powdered sugar and sprinkle with chocolate shavings.