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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

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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Find it online: https://theethankitchen.com/coffee-and-vanilla-ice-cream-terrine-with-chocolate-and-honeycomb-recipe/