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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
