Chocolate & mint ice cream terrine

Method

1. Grease and line a 2-litre loaf tin with vegetable oil and a double layer of cling film so that it hangs over the edges, and set aside
2. In a large bowl mix the yogurt, peppermint extract, honey and food colouring and stir until evenly mixed
3. Spoon into an airtight container and transfer to the freezer for 4 hours – stirring after 2 and then 3 hours – until firmed up slightly but still easily scoopable
4. Meanwhile, roughly chop 210g of the chocolate (reserve the other 20g to decorate) and melt with the coconut oil in a heatproof bowl over a pan of simmering water
5. Stir occasionally to combine, then remove from the heat and leave to cool
6. Before getting ready to layer up the terrine, remove the chocolate ice cream from the freezer to soften
7. Working quickly, add a third of the mint frozen yogurt to the loaf tin, and spread evenly with a spatula
8. Add a thin layer of the chocolate sauce, spreading carefully with the back of a spoon
9. Put the loaf tin, frozen yogurt and ice cream back in the freezer for 10 mins to allow the chocolate layer to firm up
10. Remove from the freezer, add half the chocolate ice cream, spreading evenly, followed by another thin layer of the chocolate sauce
11. Return to the freezer for 10 mins, then add half the remaining frozen yogurt, a thin layer of chocolate sauce, and put back in the freezer for 10 mins
12. Repeat using the remaining chocolate ice cream and a thin layer of chocolate sauce, then reserve the rest of the chocolate sauce to decorate
13. For the final layer, add the last of the frozen yogurt and smooth out to create an even surface
14. Cover loosely with cling film and freeze for at least 3 hours, ideally overnight, until completely firm
15. When ready to serve, use the overhanging cling film to pull the terrine out of the loaf tin and turn it out upside down onto a board or serving dish
16. Carefully peel away the cling film, then drizzle with the remaining chocolate sauce
17. Before the sauce fully sets, grate, or shave curls from, the reserved 20g chocolate and sprinkle all over
18. Allow to sit for 5 mins, then slice to serve

*Ready in time excludes setting and freezing