Fruity Neapolitan Lolly Loaf Recipe

Introduction

Fruity Neapolitan lolly loaf is a refreshing frozen treat that combines vibrant layers of peach, berry, and creamy vanilla flavors. Perfect for warm days, this dessert is easy to prepare and impressive to serve. Its colorful layers and fruity taste make it a delightful choice for family and friends.

Ingredients

• 200g peaches, nectarines, or apricots (or a mixture), stoned
• 200g strawberries or raspberries (or a mixture), hulled
• 450ml double cream
• ½ x 397g can condensed milk
• 2 tsp vanilla extract

Instructions

1. Step 1: Put the peaches, nectarines, or apricots in a food processor and pulse until chopped and juicy but still textured. Scrape into a bowl. Repeat this process with the berries and place them into a separate bowl.
2. Step 2: In a third bowl, pour the cream, condensed milk, and vanilla extract. Whip until the mixture just holds soft peaks.
3. Step 3: Add roughly a third of the whipped mixture to the peach bowl and another third to the berry bowl. Mix both gently until combined. If desired, add a drop of orange food coloring to the peach mixture and pink food coloring to the berry mixture for vibrant color.
4. Step 4: Line a 900g loaf tin or terrine mold with cling film. Pour the berry mixture into the tin and freeze for 2 hours. Keep the remaining mixtures chilled in the fridge.
5. Step 5: Once the berry layer is frozen, remove the vanilla mixture from the fridge and pour it over the frozen berry layer.
6. Step 6: Press lolly sticks evenly along the length of the loaf tin, pushing down gently until they stand upright. Return the tin to the freezer for another 2 hours.
7. Step 7: After the vanilla layer has frozen, pour the peach mixture over, carefully easing it around the lolly sticks. Freeze for a further 4 hours or until fully frozen.
8. Step 8: Remove the loaf from the freezer 10 minutes before serving. Use the cling film to lift it from the tin, transfer to a board, and slice into individual lollies.

Tips & Variations

• Use a combination of fruits that you enjoy or have on hand to customize flavors and colors.
• For extra fun, add a few chopped nuts or chocolate chips into the mixtures before freezing.
• If you don’t have food coloring, the natural fruit colors will still create a lovely layered effect.

Storage

Store any leftover lolly loaf wrapped tightly in cling film or an airtight container in the freezer for up to 2 weeks. To serve, remove from the freezer 10 minutes before, allowing it to soften slightly for easier slicing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Yes, frozen fruit can be used if fresh isn’t available. Just thaw and drain excess juice before processing to avoid excess liquid in the mixture.

What can I use instead of lolly sticks?

If you don’t have lolly sticks, you can use wooden skewers or sturdy cocktail sticks to keep the layers stable while freezing.

Fruity Neapolitan Lolly Loaf Recipe

---

★★★★★

4.7 from 513 reviews

• Author: Noah
• Total Time: 8 hours 20 minutes (including freezing time)
• Yield: Approximately 10–12 individual lollies 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

This Fruity Neapolitan Lolly Loaf is a refreshing, vibrant frozen dessert layered with juicy peaches or apricots, fresh berries, and vanilla cream. Combining natural fruit flavors with a creamy texture, it’s perfect for summer gatherings or a cooling treat. The recipe involves minimal cooking, relying on blending and freezing to create a visually appealing and delicious frozen loaf that can be sliced into individual lollies.

---

Ingredients

Scale 1x2x3x

Fruit Layers

• 200g peaches, nectarines, or apricots (or a mixture), stoned
• 200g strawberries or raspberries (or a mixture), hulled

Cream Layer

• 450ml double cream
• ½ x 397g can condensed milk
• 2 tsp vanilla extract
• Orange food colouring (optional, a drop)
• Pink food colouring (optional, a drop)

---

Instructions

1. Prepare Fruit Mixtures: Place the stoned peaches, nectarines, or apricots in a food processor and pulse until chopped and juicy but still retaining some texture. Transfer this mixture into a bowl. Repeat the same process with the hulled strawberries or raspberries and set aside in a separate bowl.
2. Whip Cream Mixture: In a third bowl, combine the double cream, condensed milk, and vanilla extract. Whip the mixture until soft peaks just hold, ensuring it is light and fluffy but not overwhipped.
3. Combine Fruit with Cream: Divide the whipped cream mixture roughly into thirds. Add one third into the peach mixture and mix gently but thoroughly. Add another third to the berry mixture and combine well. Optionally, add a drop of orange food colouring to the peach mix and a drop of pink food colouring to the berry mix to enhance the colors.
4. Layer and Freeze Berry Mixture: Line a 900g loaf tin or terrine mold (approximately 23 x 7 x 8 cm) with cling film for easy removal. Pour the berry mixture evenly into the tin and freeze for about 2 hours until firm. Meanwhile, keep remaining mixtures chilled in the refrigerator.
5. Add Vanilla Layer and Insert Lolly Sticks: Once the berry layer is frozen solid, remove the vanilla whipped cream mixture from the fridge and pour it over the berry layer. Gently press lolly sticks evenly spaced along the length of the loaf, pushing down until they stand straight. Freeze this layered loaf for another 2 hours to set the vanilla layer.
6. Top with Peach Layer and Final Freeze: After the vanilla layer has frozen, pour the peach mixture over it, carefully easing it around the lolly sticks to avoid air pockets. Return the loaf to the freezer for at least 4 hours or until fully frozen.
7. Serve: Ten minutes before serving, remove the loaf from the freezer. Use the cling film to lift and remove it from the tin easily. Place on a cutting board and slice into individual lollies. Leftovers can be stored in the freezer for up to 2 weeks.

Notes

• Use cling film to line the loaf tin to help easily remove the frozen lolly loaf.
• Adding food colouring is optional but enhances the visual appeal of the fruit layers.
• Ensure the whipped cream is not overwhipped to maintain a smooth and creamy texture.
• The lolly sticks should be pushed gently but firmly into the vanilla layer after it has firmed up to keep them standing straight.
• Freeze times may vary depending on freezer temperature; ensure each layer is fully frozen before adding the next.
• Store leftover lollies tightly wrapped in the freezer to prevent freezer burn and maintain freshness.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: Blending
• Cuisine: International

Keywords: Frozen dessert, lolly loaf, Neapolitan, fruity ice cream, summer treat, no bake dessert, whipped cream, berry dessert