Coffee ice cream terrine

Try this twist on a favourite childhood ice-cream dessert with coffee and chocolate layers. Made with just five ingredients, it’s a great make-ahead pud

Prep:20 mins
Cook:5 mins
Plus at least 2 hrs freezing

Serves 10
Easy

Nutrition per serving

kcal 387
fat 28g
saturates 18g
carbs 27g
sugars 23g
fibre 3g
protein 5g
salt 0.1g

Ingredients

300g coffee ice cream
300g vanilla ice cream
1 tbsp vegetable oil, for the tin
300g dark chocolate, roughly chopped
50g coconut oil
50g honeycomb or Maltesers, crushed

Method

Leave the ice creams out at room temperature for a few mins to soften slightly. Brush a 1.2-litre loaf tin with the vegetable oil and line with cling film. Put 250g dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir to melt, then set aside to cool.
Spoon half the coffee ice cream into the base of the tin and level the surface. Working quickly, spread over a quarter of the chocolate sauce, then half the vanilla ice cream and another quarter of chocolate sauce. Repeat with the remaining chocolate sauce and ice creams, finishing with a layer of chocolate sauce. Cover loosely with cling film and freeze for at least 2 hrs, or ideally overnight.
Melt the remaining 50g chocolate in a heatproof bowl over a pan of simmering water. Lift the terrine out of the tin and turn out onto a plate. Drizzle with the melted chocolate and top with the crushed honeycomb or Maltesers. Cut into thick slices to serve.