Ice Cream Terrine Recipe

I first heard about Ice Cream Terrines when I saw it being featured in an issue of Coles Magazine last year. It totally grabbed my attention at the time and I knew I had to make it myself. 

After I got back from my Christmas break, my friends and I made the most of the Summer evenings and had a BBQ together one splendid Sunday evening... It was stellar. And you know how everyone always brings ice cream to a friend's place when they've got no time to prepare anything? I decided to make this as I had to come straight from another friend's birthday lunch at Koko that day. Well, with just a little extra effort, you can totally transform an otherwise boring, usual tub of ice cream into something extra special. The good thing about Ice Cream Terrines is that it's quick to make and you can make it ahead of time... Awesome.

Anyway, the end result was great. Totally delicious. What's also fun about Ice Cream Terrines is that you can go nuts and be totally creative with the ice cream flavours, fillings and toppings you use -- it can be whatever you like!

Honestly, it's so quick to assemble. Although, one thing I realised when I was making this is that it actually is quite unnecessary to thaw the ice cream slightly (as I initially thought it would be easier to spread in the mould). Thawing it slightly made it harder to work with as it started melting everywhere -- difficult to maintain the layers too. So, just press it down firmly with a spoon next time.

This is such a fun and playful recipe I do hope you make this for your friends and family next time... Especially good for parties and get togethers ;)

Ice Cream Terrine Recipe

(inspired by a recipe from Coles Magazine)

Ingredients:

For the terrine:
600ml ice cream (1st flavour) *
600ml ice cream (2nd flavour) *
125g or 1/2 packet of Arnott's Nice Biscuits
4 tbsp or 60g unsalted butter (melted)
Dried cranberries

For the toppings:
Honey
Fresh raspberries
Slivered almonds
Mint leaves (to garnish)

*Note: You can use any ice cream of choice. I used Connoisseur brand of Kangaroo Island Honey & Fig and also their Derwent Valley Raspberry and White Chocolate. It tasted as pretentious as it sounds and was so expensive/unnecessary. Regular ice cream would've been just as enjoyable so just use whatever you like

Method:

1. Line a loaf pan with baking paper until the edges are sticking out the sides. This makes it easy for you to pull the ice cream out later.

2. Place the biscuits in a ziplock bag and crush it with a rolling pin until forms chunky crumbs. 

3. Stir in the melted better until well combined.

4. Spread the first flavour of ice cream with a spoon as flat as possible.

5. Spread a layer of cookie crumbs.

6. Spread a layer of dried cranberries.

7. Spread the second flavour of ice cream on top.

8. Wrap the loaf pan with a cling wrap and place in the freezer until ready to serve.

9. To serve, use a butter knife to loosen the edges of the ice cream. Remove the ice cream terrine out from the pan by pulling the edges of the baking paper. Turn upside down onto serving plate or board.

10. To finish, drizzle a bit of honey and top with fresh raspberries and slivered almonds. Garnish with mint leaves, if using.