Festive Ice Cream Terrine

Turn vanilla ice-cream into a tri-colour treat, expertly layered with sheets of dark chocolate.

The ingredient of Festive Ice Cream Terrine

• 100g dark chocolate melted
• 2l ctn vanilla ice cream
• 100g red glace cherries quartered
• 2 3 drops pink food colouring
• 100g white marshmallows quartered
• 100g pistachio kernels coarsely chopped
• 2 3 drops green food colouring
• shaved white chocolate to decorate

The Instruction of festive ice cream terrine

• lightly grease a 10 x 20cm base measurement loaf pan with melted butter line base and sides with plastic wrap allowing sides to overhang
• draw two 11 x 21cm rectangles on a piece of baking paper spread each rectangle with a thin layer of melted dark chocolate set aside to set
• meanwhile place one third of the ice cream in a bowl and set aside for 20 minutes to soften slightly stir in cherries and pink food colouring spoon into prepared pan and smooth the surface top with a rectangle of chocolate trimming to fit place in the freezer for 20 minutes or until firm
• place half the remaining ice cream in a bowl and set aside to for 20 minutes to soften slightly stir in the marshmallow carefully spread over the chocolate in the pan and smooth the surface top with another rectangle of chocolate trimming to fit place in the freezer for 20 minutes or until firm
• place the remaining ice cream in a bowl and set aside for 20 minutes to soften slightly stir in the pistachio and green food colouring carefully spread over the chocolate in the pan and smooth the surface fold over plastic wrap to enclose place in the freezer for 8 hours or overnight or until firm
• turn ice cream terrine onto a platter discard plastic wrap top with chocolate curls

Nutritions of Festive Ice Cream Terrine

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