Recipe: Hazelnut chocolate ice cream terrine
- 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)
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.