Jewelled chocolate ice cream loaf

Prep 20 min
Plus Freezing Time: 360 minutes, Standing Time: 20 minutes
Makes 12 slices

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container chocolate ice cream
1/2 cup
dried cranberries
1/2 cup
dried apricots
1/4 cup
1 cup
whole toasted hazelnuts or coarsely chopped almonds
90 g
white chocolate, about 3 squares
white and dark curls of chocolate, optional


  • Place ice cream in a large bowl. Cut into 8 pieces. Let stand at room temperature, occasionally mashing with a wooden spoon, until soft enough to stir, 20 to 30 min. Line bottom and sides of a 9×5-in. (2-L) loaf pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan. Place cranberries and apricots in a small bowl. Pour liqueur overtop and cover with plastic wrap. Microwave on high, 1 min. Remove wrap and stir. Let cool. Coarsely chop white chocolate.
  • When ice cream is soft enough, stir in cranberry mixture, including all the liqueur, nuts and white chocolate. Turn into pan. Smooth top. Then cover with overhanging pieces of plastic wrap. Freeze until firm, about 6 hours, but preferably overnight. It will keep well at least 1 month, but overwrap with foil.
  • To serve, remove pan from freezer. Leave on counter until you can peel plastic wrap back from top of pan. Dip bottom of pan in a sink of hot water for about 1 min. Invert dessert onto a cutting board. Discard plastic. Thickly slice. Run knife blade under hot water between cuts to make it easier to slice.

A no-bake dessert is a must around the busy holidays. To keep it simple, start with store-bought ice cream. Stir it up with colourful dried cranberries, apricots, chocolate and nuts, then pack into a loaf pan. Easy, yet elegant.


Calories 351, Protein 5.8 g, Carbohydrates 42.2 g, Fat 19.9 g, Fibre 3.1 g, Sodium 78 mg.
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