Coffee and Vanilla Ice Cream Terrine with Chocolate and Honeycomb Recipe

ByEthan Lark
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Introduction

This Coffee Ice Cream Terrine is a delightful layered dessert combining rich coffee and vanilla ice creams with a luscious dark chocolate sauce. It’s an impressive yet simple treat perfect for chocolate and coffee lovers alike.

This image shows a rectangular layered dessert with six visible layers, placed on a white marbled surface. The bottom layer is dark chocolate, followed by a creamy white layer with smooth texture. Above that is a light brown layer, then another dark chocolate layer with a slightly glossy look. Next is another creamy white layer, and the top layer is light brown with a smooth finish. The whole dessert is drizzled with dark chocolate sauce that covers the top and drips down the sides. On top, round chocolate balls, some cut in half showing a crunchy inside, are arranged closely. A silver knife lies beside the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 300g coffee ice cream
  • 300g vanilla ice cream
  • 1 tbsp vegetable oil, for the tin
  • 300g dark chocolate, roughly chopped
  • 50g coconut oil
  • 50g honeycomb or Maltesers, crushed

Instructions

  1. Step 1: Leave the ice creams out at room temperature for a few minutes to soften slightly. Brush a 1.2-litre loaf tin with vegetable oil and line it with cling film.
  2. Step 2: Place 250g of the dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir gently to melt completely, then set the chocolate sauce aside to cool.
  3. Step 3: Spoon half of the coffee ice cream into the base of the prepared tin and level the surface.
  4. Step 4: Working quickly, spread over a quarter of the cooled chocolate sauce, then add half of the vanilla ice cream, followed by another quarter of the chocolate sauce.
  5. Step 5: Repeat by layering the remaining coffee ice cream, vanilla ice cream, and chocolate sauce, finishing with a final layer of chocolate sauce on top. Cover loosely with cling film.
  6. Step 6: Freeze for at least 2 hours, or ideally overnight, to set firmly.
  7. Step 7: Melt the remaining 50g of dark chocolate in a heatproof bowl over simmering water. Carefully lift the terrine out of the tin using the cling film and turn it out onto a serving plate.
  8. Step 8: Drizzle the melted chocolate over the terrine and scatter with crushed honeycomb or Maltesers. Slice thickly to serve.

Tips & Variations

  • Use good-quality dark chocolate for the richest flavor and smoothest sauce.
  • Try swapping honeycomb for toasted nuts or chocolate chips to add a different crunch.
  • Work quickly when layering to prevent the ice cream from melting too much and mixing together.
  • To make it vegan, select dairy-free ice creams and use a plant-based chocolate alternative.

Storage

Store the terrine covered in the freezer for up to one week. To serve, remove it from the freezer and let it soften slightly at room temperature for about 5 minutes before slicing. Reheat melted chocolate gently if needed before drizzling.

How to Serve

The image shows a rectangular layered dessert with five visible layers. Starting from the bottom, there is a thick creamy white layer followed by a dark chocolate layer with a glossy texture. Above that is a light brown layer, then another white creamy layer, and finally a top light brown layer covered with a smooth chocolate drizzle that flows slightly down the side. On top, there are several round chocolate balls, some whole and some halved, revealing a crunchy inside. The dessert sits on a white marbled surface, with a silver knife placed to the right. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dessert ahead of time?

Yes, this terrine is ideal for making in advance. Freeze it overnight or up to a week ahead for convenient dessert preparation.

What if I don’t have a loaf tin?

You can use any similar-sized container, such as a small rectangular baking dish, just make sure to line it well with cling film for easy removal.

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Coffee and Vanilla Ice Cream Terrine with Chocolate and Honeycomb Recipe

★★★★★

4.8 from 54 reviews
  • Author: Ethan
  • Total Time: 2 hours 25 minutes (including freezing time)
  • Yield: 8 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

This Coffee Ice Cream Terrine is a luscious layered dessert combining rich coffee and vanilla ice creams with a decadent dark chocolate sauce. Enhanced with crunchy honeycomb or Maltesers, this no-bake treat is perfect for impressing guests and satisfying your sweet tooth with a harmonious blend of flavors and textures. Easy to assemble and freeze, it’s an elegant dessert that melts in your mouth.

Ingredients

Scale

Ice Creams

  • 300g coffee ice cream
  • 300g vanilla ice cream

Chocolate Sauce

  • 300g dark chocolate, roughly chopped (divided: 250g + 50g)
  • 50g coconut oil

Other

  • 1 tbsp vegetable oil, for the tin
  • 50g honeycomb or Maltesers, crushed

Instructions

  1. Soften the Ice Creams: Leave both the coffee and vanilla ice creams out at room temperature for a few minutes until they soften slightly, making them easier to spread.
  2. Prepare the Tin: Brush a 1.2-litre loaf tin with vegetable oil and line it with cling film, ensuring the cling film covers all sides for easy removal later.
  3. Melt Chocolate Sauce (Part 1): Place 250g of the chopped dark chocolate and the coconut oil in a small heatproof bowl set over a pan of simmering water. Stir gently until fully melted and smooth, then set aside to cool slightly but don’t let it harden.
  4. Layer the Terrine: Spoon half of the coffee ice cream into the base of the lined tin and level the surface. Quickly spread over a quarter of the cooled chocolate sauce. Next, add half of the vanilla ice cream, leveling again, and top with another quarter of the chocolate sauce.
  5. Repeat Layering: Repeat the layering process with the remaining coffee ice cream and vanilla ice cream interspersed with the remaining chocolate sauce, finishing with a layer of chocolate sauce on top.
  6. Freeze the Terrine: Cover the terrine loosely with cling film and place it in the freezer for at least 2 hours to firm up, though ideally freeze overnight for best texture and ease of slicing.
  7. Melt Chocolate Sauce (Part 2): Just before serving, melt the remaining 50g of dark chocolate over a pan of simmering water until smooth and glossy.
  8. Unmold and Decorate: Carefully lift the terrine out of the tin using the cling film and turn it out onto a serving plate. Drizzle the melted chocolate over the top and scatter the crushed honeycomb or Maltesers for a crunchy finish.
  9. Serve: Slice the terrine into thick slices using a sharp knife, wiping the blade between cuts for clean slices, and serve immediately for a decadent coffee and chocolate dessert experience.

Notes

  • Use good quality dark chocolate for the richest flavor in the sauce.
  • Softening the ice cream slightly before layering helps achieve smooth layers and easier spreading.
  • The cling film lining makes removing the terrine much easier and prevents sticking.
  • You can substitute honeycomb or Maltesers with other crunchy treats like chopped nuts or crushed cookies as desired.
  • For best results, let the terrine sit at room temperature for a few minutes before slicing to soften slightly and prevent cracking.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: International

Keywords: coffee ice cream terrine, layered ice cream dessert, chocolate ice cream terrine, no-bake ice cream dessert, chocolate sauce ice cream terrine

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