Coffee recipe for 10 people, takes only 5 mins; recipe has coffee ice cream, vanilla ice cream, vegetable oil, dark chocolate, coconut oil and honeycomb.
Coffee ice cream terrine
Course: Coffee
Servings
10
servings
Prep time
20 mins
Ingredients
- Vegetable Oil: 1 tbsp vegetable oil, for the tin
- Dark Chocolate: 300g dark chocolate, roughly chopped
- Coconut Oil: 50g coconut oil
- Honeycomb: 50g honeycomb or Maltesers, crushed
- Vanilla Ice Cream: 300g vanilla ice cream
- Coffee Ice Cream: 300g coffee ice cream
Directions
- 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.
- 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.
- 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.Cutinto thick slices to serve.
