Coffee ice cream terrine
- Preparation and cooking time
- Plus at least 2 hrs freezing
- Serves 10
- 300g coffee ice cream
- 300g vanilla ice cream
- 1 tbsp vegetable oil , for the tin
- 300g dark chocolate , roughly chopped
- 50g coconut oil
- 50g honeycomb or Maltesers, crushed
- STEP 1
Leave the ice creams out at room temperature for a few mins to soften slightly. Brush a 1.2-litre loaf tin with the vegetable oil and line with cling film. Put 250g dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir to melt, then set aside to cool.
- STEP 2
Spoon half the coffee ice cream into the base of the tin and level the surface. Working quickly, spread over a quarter of the chocolate sauce, then half the vanilla ice cream and another quarter of chocolate sauce. Repeat with the remaining chocolate sauce and ice creams, finishing with a layer of chocolate sauce. Cover loosely with cling film and freeze for at least 2 hrs, or ideally overnight.
- STEP 3
Melt the remaining 50g chocolate in a heatproof bowl over a pan of simmering water. Lift the terrine out of the tin and turn out onto a plate. Drizzle with the melted chocolate and top with the crushed honeycomb or Maltesers. Cut into thick slices to serve.