Banana Choc And Peanut Butter Ice Cream Terrine

End the night with this victorious ice cream dessert that deserves a standing ovation.

The ingredient of Banana Choc And Peanut Butter Ice Cream Terrine

• 1 litre vanilla ice cream
• 200g chopped banana 2 small bananas
• 1 4 lemon juiced
• 500ml chocolate ice cream
• 1 4 cup 70g crunchy peanut butter
• 5 double delight oreo biscuits peanut butter n chocolate creme

The Instruction of banana choc and peanut butter ice cream terrine

• line a 21cm x 11cm loaf pan with plastic wrap allowing extra to hang over the sides place half of the vanilla ice cream into a bowl allow to soften slightly blend the banana and lemon juice until pureed fold through the ice cream until well combined spread into the base of the pan freeze for 1 hour or until firm
• place the chocolate ice cream in a bowl allow to soften slightly swirl the peanut butter through the ice cream spread over the banana ice cream layer freeze for 1 hour or until firm
• place the remaining vanilla ice cream in a bowl allow to soften slightly use your hands to roughly crush the biscuits into the bowl fold the biscuits through the ice cream spread over the chocolate ice cream layer cover with plastic wrap freeze for at least 4 hours or overnight to firm
• to serve invert onto a chopping board or serving platter remove the plastic wrap and cut into slices to serve

Nutritions of Banana Choc And Peanut Butter Ice Cream Terrine

calories: 258 598 calories
calories: 14 grams fat
calories: 8 grams saturated fat
calories: 27 grams carbohydrates
calories: 22 grams sugar
calories: n a
calories: 6 grams protein
calories: 29 milligrams cholesterol
calories: 101 16 milligrams sodium
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calories: nutritioninformation