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3 cups coffee ice cream
3 cups dark chocolate ice cream
1 pint strawberries, or a mix of berries
3 kiwis or peaches, optional
drizzle of chocolate sauce
Remove coffee ice cream from freezer and leave at room temperature for 5 to 10 minutes to soften a little. Line bottom and sides of a 9x5-inch (2-L) loaf pan with 2 large overlapping pieces of plastic wrap, letting wrap hang over sides of pan. Spoon coffee ice cream into pan, pressing down with back of a spoon to form a fairly even layer. Place in freezer to firm up slightly, from 15 to 20 minutes.
Remove chocolate ice cream from freezer to soften a little. Once coffee ice cream has become slightly firm, remove from freezer. Then spoon chocolate ice cream overtop, pressing down with back of a spoon to evenly cover coffee ice cream. Smooth top. Fold overhanging ends of plastic wrap overtop to cover ice cream. Gently drop pan on counter to ensure ice cream is well packed. Then return to freezer to set for at least 4 hours, preferably overnight.
Just before serving, cut strawberries into thin wedges. Peel kiwis or peaches, if using, and cut into small bite-size pieces. Remove pan from freezer and run a knife around edges. Invert terrine onto a cutting board or platter. Discard plastic wrap. Cut ice cream into slices. Place 2 slices on each dessert plate and drizzle with chocolate sauce, if using. Spoon fruit over each slice. Serve immediately.
Calories 194, Protein 3.4g, Carbohydrates 27.8g, Fat 8.9g, Fibre 2.4g, Sodium 62mg.
It would be hard to find an easier, more elegant dessert than this make-ahead ice-cream terrine. If you're not a mocha lover, use your favourite ice-cream flavours - contrasting colours provide the most visual impact.
Ice-cream terrine can be made up to 2 months in advance. Wrap well with plastic wrap, then overwrap with foil and freeze.