Save room after your holiday meal for this decadent dessert—you'll want seconds!
- Prep time 10 minutes
- Total time 3 hours & 25 minutes
- 1 1/2 cup shortbread cookie crumbs
- 2 tablespoons unsalted butter , melted
- 1 teaspoon pure vanilla extract
- 1 cup chocolate hazelnut spread
- 1 cup hazelnuts , toasted and chopped
- 1 pint hazelnut, peanut butter or caramel ice cream
In bowl, stir together cookie crumbs, butter and vanilla. Set aside.
In small saucepan, melt chocolate hazelnut spread over low heat, stirring until smooth; scrape half into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan, smoothing top. Sprinkle with half of the hazelnuts. Place pan in freezer.
Meanwhile, soften ice cream at room temperature for 15 minutes. Evenly press 4 large scoops of ice cream into pan, smoothing top. Sprinkle with half of the cookie crumb mixture; pour remaining chocolate hazelnut spread and hazelnuts overtop. Finish with a final layer of shortbread crumbs, pressing to adhere.
Freeze 3 to 4 hours or overnight. To serve, gently loosen the parchment paper from the sides and pull out the terrine, serving it chocolate side up. Using a warm knife, thickly slice.
Makes 10 to 12 servings.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 88 mg
- Sugars 24 g
- Protein 5 g
- Calories 370
- Total fat 26 g
- Potassium 78 mg
- Cholesterol 26 mg
- Saturated fat 7 g
- Total carbohydrate 31 g
- Iron 8
- Folate 3
- Calcium 6
- Vitamin A 4