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Festive ice-cream terrine
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Prep Time:
490 minutes
Cook Time:
Total Time:
490 minutes
Create a stunning tri-color vanilla ice cream with layers of rich dark chocolate.
Ingredients:
  • 100g dark chocolate, melted
  • 2L ctn vanilla ice-cream
  • 100g red glace cherries, quartered
  • 2-3 drops pink food colouring
  • 100g white marshmallows, quartered
  • 100g pistachio kernels, coarsely chopped
  • 2-3 drops green food colouring
  • Shaved white chocolate, to decorate
Instructions:
  • Gently grease a 10 x 20cm loaf pan with melted butter and line base and sides with plastic wrap, leaving some to hang over the edges.
  • On a piece of baking paper, sketch out two 11 x 21cm rectangles. Coat each rectangle with a delicate layer of melted dark chocolate and let it rest until firm.
  • Set aside one-third of the ice cream in a bowl to slightly soften for 20 minutes. Mix in cherries and pink food coloring. Transfer the mixture into the prepared pan and level the top. Place a chocolate rectangle on top, trimming if needed. Chill in the freezer until firm, about 20 minutes.
  • In a bowl, let half of the leftover ice-cream soften for 20 minutes. Mix in the marshmallow. Spread the mixture over the chocolate in the pan and even out the surface. Cover with another chocolate rectangle, cutting to size if needed. Freeze for 20 minutes or until set.
  • Soften the remaining ice-cream in a bowl for 20 minutes, then mix in the pistachio and green food coloring. Spread the mixture over the chocolate in the pan, smooth the surface, and cover with plastic wrap. Freeze for 8 hours or overnight until firm. Enjoy!
  • Invert the ice-cream terrine onto a platter, remove the plastic wrap, and garnish with chocolate curls.

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