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Chocolate Paradise Terrine



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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


  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.

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cuisines North & South American
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