| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Cook: | 1 hr 45 min |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 55 min |
| Prep: | 10 min |
| Cook: | 1 hr 45 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 pint premium vanilla ice cream, softened
- 8 ounces chocolate-covered espresso beans, finely chopped
- 1 pint premium coffee ice cream, softened
- 1 pint premium chocolate ice cream, softened
Instructions
- Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan
- Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross. Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides. Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon. Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans. Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans. Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour. To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap. Cut into slices using a knife dipped into warm water and wiped clean after each slice. Serve on cold plates garnished with the remaining chocolate-covered espresso beans.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 246 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 6 g |
| Cholesterol | 32 mg |
| Sodium | 71 mg |
| Serving Size | 1 of 10 servings |
| Calories | 246 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 1 g |
| Sugar | 18 g |
| Protein | 6 g |
| Cholesterol | 32 mg |
| Sodium | 71 mg |
Reviews
That ice cream terrine was a huge hit!Everyone loved it!You rock!That was the best dessert I ever had.I will never foget when I ate it!
Amy, this was awesome! Mom made it for us over Christmas and it was a hit all around! I sure miss The Gourmet Next Door! You made me feel like I could cook!!!
This recipe inspired me to make two different variations of the dessert. First, I made a spumoni version with pistachio, chocolate, and vanilla ice cream with marachino cherries and pistachios in between layers. I also did a Christmas version with chocolate and mint chocolate chip layers of ice cream, and crushed candy canes in the middle. Yum!
This was so incredibly easy and delicious. The chocolate covered espresso beans added a wonderful flavor and texture. Needless to say there were no leftovers.
What a great idea — and delicious!
At first, I had a difficult time finding the chocolate-covered espresso beans. Then, I remembered there was a Starbucks inside the grocery store. The coffee beans really jazzed this up for my wife and I.
I also liked slicing the ice cream, because I think I have better control over the portions.
The first time I made this I used the plastic wrap. I am not a good enough cook to use thin plastic wrap, so I am now using parchment (or waxed) paper.
I was a little unsure about making this because it looked like a lot of work, but it really wasn’t. The key is to make sure the ice cream is soft enough to spread without much effort. The espresso beans were a nice touch. I wasn’t happy about the marks left on the ice cream by the plastic wrap (maybe I didn’t smooth it out enough in the pan), so I sprinkled a little cocoa powder on it before serving. Problem solved! I can’t wait to try this with other flavors of ice cream. Nuts, crushed Oreos or mini chocolate chips could easily replace the espresso beans. It’s very versatile! Thanks Amy 🙂
This looks soooo very yummy! I can’t wait to try this – and it will be soon.
LOVE LOVE SO SO GOOD LOVE IT. THAT’S OUR AMY, SHE IS A BIG HIT WITH US, IN OUR HOUSE.
GOD BLESS
GOD BLESS