When we all catch up for dinner, my parents, brothers and their families and my own, the main meal is most definitely the star. Dessert is always an after-thought. Some of us (certainly not me!) won’t even touch dessert. So when I’m delegated the dessert course I find it a challenge to come up with something everyone might like even just a tiny sliver of.
Ice cream is usually a winner. In fact, my family has no problem with gelati (they love it!), except maybe for Mum.
I found this recipe in one of Mum’s food magazines, funnily enough. I flashed the photo of the terrine at my Dad and asked if he approved of the dessert for Father’s Day, and he nodded, so ice cream terrine it was.
This dish was easy, quick and yummy. There was but a slice left after we’d all ‘tried’ it. I decided to make it the following week for friends and tweaked it a bit – another raving success. It will certainly be on the menu for the next few dinner parties we have.
Vanilla & Caramel Ice Cream Terrine
Adapted from Taste
125g dark chocolate, chopped
125g butternut biscuits, crumbled
20g unsalted butter, melted
1L vanilla ice cream, softened
1 380g tin of ready-made caramel (I used Nestle Top’n’Fill Caramel)
Grease and line a 1.25L loaf pan with plastic wrap, leaving plenty overhanging so that you can lift the ice cream out of the pan later.
Place chocolate and biscuits in a food processor and pulse until the mixture resembles coarse crumbs. Add butter a little at a time – you don’t want the mixture to clump together like a cheesecake base, you want it loose – and whiz to combine.
Loosely press half the crumbs into base of the pan, then spoon over half of the ice cream. Place the pan in the freezer for 10-15 minutes.
Take the pan out of the freezer. Empty the caramel into a bowl and give it a good stir with a spoon to loosen it up. You can pipe or just spoon an even layer over the ice cream. Top with the remaining ice cream and then chill in the freezer again for 10-15 minutes.
Remove again and add the remaining crumbs. Cover with plastic wrap and freeze for 2 hours or overnight. Invert onto a plate and serve – with chocolate sauce would be great!