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Berry and honeycomb ice cream terrine
Berry and honeycomb ice cream terrine
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Prep Time:
260 minutes
Cook Time:
Total Time:
260 minutes
"Surprisingly simple and decadent ice-cream terrine."
Ingredients:
  • 2 punnets fresh raspberries
  • 2.5 litres good quality vanilla ice cream
  • 2 x 50g chocolate coated honeycomb bars
  • Extra raspberries, to serve
Instructions:
  • Prepare the 20cm cake pan by lining it with plastic wrap and chilling it in the freezer until needed.
  • Transfer half of the ice cream into a spacious bowl and allow it to slightly soften. Place the rest back in the freezer.
  • In a bowl, lightly mash the raspberries with a fork, then gently mix them into the softened ice cream. Transfer the mixture to the lined pan, smooth the top, and freeze until firm, about 2 hours.
  • Smash the honeycomb bar into chunks by placing it in a plastic bag and using a rolling pin. Soften the remaining ice cream in a bowl, then gently fold in the honeycomb. Spread over the raspberry ice cream, smoothing the surface. Freeze until firm, about 2 hours.
  • Transfer the dish onto a cold platter and sprinkle with additional raspberries before serving.

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