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Coffee ice cream terrine served on a board

Coffee ice cream terrine

A star rating of 4.5 out of 5.2 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus at least 2 hrs freezing
  • Easy
  • Serves 10

Try this twist on a favourite childhood ice-cream dessert with coffee and chocolate layers. Made with just five ingredients, it's a great make-ahead pud

  • Freezable
  • Vegetarian
Nutrition: Per serving


  • 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.

Recipe from Good Food magazine, August 2019

Goes well with


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A star rating of 4.5 out of 5.2 ratings

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