Chocolate & mint ice cream terrine

Chocolate & mint ice cream terrine

https://www.coop.co.uk/recipes/chocolate-and-mint-ice-cream-terrine

All you need is a loaf tin for this layered mint choc terrine, and you can prep it ahead. Just try not to dig in before the guests arrive…

  • Feeds 16Feeds 16
  • Ready in 45 minutes

Each serving contains

  • Energy
    12%
    994kj 239kcal
  • Fat
    High 24%
    17.1g
  • Saturates
    High 62%
    12.5g
  • Sugar
    Med 16%
    14g
  • Salt
    Low 1%
    0.08g

% of adult’s reference intake | Carbohydrates per serving : 16g

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Ingredients

  • Vegetable oil, to grease
  • 500g Co-op Greek style natural yogurt
  • 2 tbsp Co-op clear honey
  • 1 tsp peppermint extract
  • A few drops green food colouring
  • 230g Co-op Irresistible 70% cocoa dark chocolate
  • 60g coconut oil
  • 500ml tub Irresistible Venezuelan Chocolate Ice Cream

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

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