Three-Ice Cream Terrine
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 297 |
| pro | 4 g |
| total fat | 19 g |
| sat. fat | 11 g |
| carb | 35 g |
| fibre | 3 g |
| chol | 37 mg |
| sodium | 76 mg |
| % RDI: | - |
| calcium | 9 |
| iron | 10 |
| vit A | 14 |
| vit C | 5 |
| folate | 6 |
Customize this layered terrine, a stunning yet easy-to-make dessert, with your favourite ice-cream flavours.
Ingredients
- 2 cups cubed brownies, (1/2 inch/1 cm)
- 2 cups softened chocolate ice cream
- 2 cups softened coffee ice cream
- 2 cups softened vanilla ice cream
- Mocha Sauce:
- 1 tbsp instant coffee granules
- 1/3 cup water
- 1/3 cup granulated sugar
- 1/3 cup corn syrup
- 1/2 cup whipping cream
- 6 oz bittersweet chocolate, chopped
Preparation
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
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