Coffee ice cream terrine

Name: Coffee ice cream terrine
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 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

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Prep Time: 20 minutes

Cook Time: 5 minutes

Total: 25 minutes

Servings: 10

Cost: $3.33 /serving

Author : Esther Clark

chocolate coffee dessert

Ingredients

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300 grams coffee ice cream300 grams vanilla ice cream1 tbsp vegetable oil, for the tin300 grams dark chocolate, roughly chopped50 grams coconut oil50 grams honeycomb or Maltesers, crushed

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Instructions

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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.