Recipes

Recipe: Hazelnut chocolate ice cream terrine

Recipe: Hazelnut chocolate ice cream terrine Author: Style At Home

Recipes

Recipe: Hazelnut chocolate ice cream terrine

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Ingredients
  • 1½ cups shortbread cookie crumbs
  • 2 tbsp unsalted butter, melted
  • 1 tsp pure vanilla extract
  • 1 cup chocolate hazelnut spread
  • 1 cup toasted hazelnuts, chopped and divided
  • 1 pint premium ice cream (hazelnut, peanut or caramel)

Directions
1
Line an 8" loaf pan with two strips of parchment paper, running one lengthwise and the other widthwise to come up and over the sides of the pan with a small overhang.

2 Put the shortbread cookie crumbs into a large bowl and stir in the melted butter and the vanilla extract until combined; set aside. Carefully melt the chocolate hazelnut spread in a small saucepan over a very gentle low heat until pourable.

3 Pour half into the base of the loaf pan, smoothing it into the corners with a palette knife. Sprinkle the top with half of the chopped hazelnuts. Put the loaf pan in the freezer while the ice cream softens at room temperature for 15 minutes.

4 Take 4 large scoops of ice cream and press them evenly into the loaf pan; smooth the top with a spatula. Sprinkle the top with half of the shortbread crumbs, pour over the remaining chocolate hazelnut spread and hazelnuts and finish with a final layer of shortbread crumbs, pressing to adhere.

5 Freeze the whole thing for 3 to 4 hours or overnight.

6 To serve, gently loosen the parchment paper from the sides and pull out the terrine, serving it chocolate side up.

7 Cut generous slices with a warm knife.

Prep and cook time: 5 hours.
Serves: 8 to 10.
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Recipes

Recipe: Hazelnut chocolate ice cream terrine