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Banana choc and peanut butter ice cream terrine
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Prep Time:
395 minutes
Cook Time:
Total Time:
395 minutes
Indulge in a show-stopping ice cream finale.
Ingredients:
  • 1 litre vanilla ice cream
  • 200g chopped banana (2 small bananas)
  • 1/4 lemon, juiced
  • 500ml chocolate ice cream
  • 70g peanut butter
  • 5 Double Delight Oreo biscuits (Peanut Butter 'n' Chocolate Creme)
Instructions:
  • Prepare a 21cm x 11cm loaf pan by lining it with plastic wrap, leaving some extra to hang over the sides. Soften half of the vanilla ice cream in a bowl. Puree the banana with lemon juice. Mix the banana puree into the ice cream until well combined. Spread the mixture evenly in the pan and freeze for at least 1 hour until firm.
  • Spoon chocolate ice cream into a bowl and let it soften a bit. Swirl in the peanut butter and spread over the banana ice cream layer. Freeze for 1 hour until firm.
  • In a bowl, soften the remaining vanilla ice cream slightly. Crush the biscuits with your hands and fold them into the ice cream. Spread the mixture over the chocolate ice cream layer, cover with plastic wrap, and freeze for at least 4 hours or overnight until firm.
  • For serving, flip the dish onto a chopping board or platter, discard the plastic wrap, and slice into servings.

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