adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Christmas ice-cream terrine
0 Likes
Prep Time:
35 minutes
Cook Time:
55 minutes
Total Time:
90 minutes
Indulge in a mouthwatering ice cream cake year-round, perfect for any occasion.
Ingredients:
  • 1 x 1.5L ctn vanilla ice-cream
  • 3 x 100g pkts multicoloured glace cherries, halved
  • 2 x 100g pkts blanched almonds
  • 1 x 2L ctn chocolate ice-cream
  • 325g (1 cup) fruit mince
  • Fresh raspberries, to serve
  • Icing sugar, to dust
Instructions:
  • Prepare two loaf pans by lining the bases and sides with non-stick baking paper, leaving the long sides to overhang. Chill the vanilla ice-cream in the fridge for 30 minutes to slightly soften. Then, mix the softened ice-cream with cherries in a stainless-steel mixing bowl until well combined.
  • Carefully distribute the ice-cream mixture evenly in the prepared pans and use a spoon to create a smooth surface. Give the pans a firm tap on the counter to eliminate any air bubbles. Cover with foil and let it sit in the freezer for 4-6 hours, or until completely firm.
  • Toast the almonds in a small non-stick frying pan over medium heat, tossing occasionally, for 3-4 minutes until golden. Let cool slightly, then coarsely chop.
  • Soften the chocolate ice-cream in the fridge for 30 minutes. Then, mix it with fruit mince and almonds in a stainless-steel bowl until well combined.
  • Pour the chocolate ice-cream mixture over the vanilla in the pans, smoothing the surface. Gently tap on the work surface to get rid of any air bubbles. Cover with foil and freeze for 10-12 hours until very firm.
  • Take the ice-cream terrines out of the freezer and invert them onto serving platters. Discard the baking paper, top with raspberries, sprinkle with icing sugar, and serve promptly.

Similar Recipes