Ice Cream Terrine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-1 pint containers vanilla ice cream
2 small bananas, chopped
1 Tbsp fresh lemon juice
1 pint chocolate ice cream
1/4 cup crunchy peanut butter
5 cream-filled chocolate cookies (peanut butter cream filled is even better!)
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Directions: |
Directions: Line an 8 x 4” loaf pan with plastic wrap, allowing extra to hang over the sides. Place 1 pint of the vanilla ice cream into a bowl; allow ice cream to soften slightly. In a food processor, blend the banana and lemon juice until pureed. Fold banana mixture through the softened ice cream until well combined. Spread into the bottom of the loaf pan. Freeze for 1 hour or until firm.
Place the chocolate ice cream in a bowl; allow ice cream to soften slightly. Swirl the peanut butter through the softened chocolate ice cream. Spread over the banana ice cream layer. Freeze for 1 hour or until firm.
Place the remaining pint of vanilla ice cream in a bowl; allow ice cream to soften slightly. Use your hands to roughly crush the cookies into the bowl. Fold the cookies 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 terrine onto a cutting board or serving platter. Remove the plastic wrap and cut into slices to serve. |
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Number Of
Servings: |
Number Of
Servings:10 Servings |
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