Customize this layered terrine, a stunning yet easy-to-make dessert, with your favourite ice-cream flavours.
- Portion size 12 servings
Line 8- x 4-inch (1.5 L) loaf pan with plastic wrap, leaving 3-inch (8 cm) overhang. Sprinkle half of the brownies evenly over pan; press gently to pack. Spread with chocolate ice cream, smoothing top; freeze until firm, about 2 hours.
Spread coffee ice cream over chocolate ice cream, smoothing top; freeze until firm, about 2 hours.
Spread vanilla ice cream over coffee ice cream, smoothing top. Sprinkle with remaining brownies; press in gently. Fold plastic overhang over top; freeze until firm, about 2 hours. (Make-ahead: Overwrap with heavy-duty foil; freeze for up to 1 week.)
Mocha Sauce: In small saucepan, dissolve coffee granules in water; add sugar and corn syrup. Bring to boil; cook, stirring, for 1 minute. Add cream and chocolate; cook, stirring, over medium heat until smooth, about 2 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 1 week; to reheat, microwave at Medium-High for 1 minute.)
Turn terrine out onto chilled serving plate, removing plastic wrap. Let stand in refrigerator until soft enough to slice, about 15 minutes. Serve in slices with mocha sauce
Nutritional facts <b>Per serving:</b> about
- Sodium 76 mg
- Protein 4 g
- Calories 297.0
- Total fat 19 g
- Cholesterol 37 mg
- Saturated fat 11 g
- Total carbohydrate 35 g
- Iron 10.0
- Folate 6.0
- Calcium 9.0
- Vitamin A 14.0
- Vitamin C 5.0