METHOD

1. Line a 8cm x 32cm loaf tin with 2 layers of non-stick baking paper. Place the raspberry puree, sugar and lemon juice in a large bowl and stir until the sugar is dissolved. Pour into the base of the prepared tin. Freeze for 2 hours or until set.
2. To make the white chocolate ice-cream, place the white chocolate and 1⁄2 cup (125ml) of the cream in a heatproof bowl over a saucepan of simmering water (the bowl shouldn’t touch the water) and stir until melted and smooth. Set aside.
3. Place the eggs, extra yolks, vanilla and sugar in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, whisk for 6–8 minutes or until thick and pale. Remove from the heat and whisk for a further 6–8 minutes or until cool. Gently fold through the melted white chocolate mixture and set aside. 
4. Whisk the remaining 11⁄2 cups (375ml) cream and coconut cream together until soft peaks form. Add the egg mixture and gently fold through until well combined. Pour over the raspberry layer. Cover with foil and freeze overnight.
5. Invert the ice-cream cake onto a serving plate and remove the baking paper. Scatter the raspberries over the top and sprinkle with the pistachios. Dust with icing sugar, cut into slices and serve immediately. Serves 12–14

+ To make 1½ cups of raspberry puree, you will need to blend 6 cups (750g) thawed frozen raspberries until smooth. Press through a fine sieve and discard the seeds. 

This recipe is from Donna’s new series donna hay christmas, exclusive to Disney+

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Photography: Chris Court