Follow Cookwork on Twitter
Follow Cookwork on Facebook

Chocolate Paradise Terrine

Ice%20cream%20not%20pachd

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
8
serves

INGREDIENTS

1 qt. chocolate ice cream, softened
1 tbsp. butter
1/3 cup chopped macadamia nuts
1/2 cup (2 oz.) chopped dark chocolate covered coconut candy bar
1/4 cup chopped maraschino cherries
3 cups French vanilla ice cream, softened

INSTRUCTIONS

  1. 1
    Line 8 1/2" x 4 1/2" loaf pan with foil, allowing foil to come over sides of pan. Spread 2/3 of chocolate ice cream evenly over bottom and sides (not ends) of pan, forming 1/2" thick layer. Freeze 2 hours or until firm. Melt butter in small skillet over low heat. Add nuts; cook until nuts are golden brown. Cool. Stir nuts, candy and cherries into vanilla ice cream. Spread over chocolate ice cream layer; freeze 2 hours or until firm. Cover vanilla ice cream with remaining chocolate ice cream, spreading evenly. Freeze overnight.
  2. 2
    To serve, remove from pan; peel off foil. Cut into 3/4" slices. Serve on plates lined with chocolate sauce, if desired.

recipe search tags

preparation methods
Meals/Courses
cuisines North & South American
Spinner Loading