Coffee and Vanilla Ice Cream Terrine with Dark Chocolate, Honeycomb, and Maltesers Recipe
Introduction
This Coffee Ice Cream Terrine is a stunning no-bake dessert perfect for coffee lovers. Layers of coffee and vanilla ice cream alternate with rich chocolate sauce, topped with crunchy honeycomb or Maltesers for added texture. It’s a simple yet elegant treat to impress your guests or enjoy on a warm day.
Ingredients
- 300g coffee ice cream
- 300g vanilla ice cream
- 1 tbsp vegetable oil, for the tin
- 300g dark chocolate, roughly chopped
- 50g coconut oil
- 50g honeycomb or Maltesers, crushed
Instructions
- Step 1: Leave the ice creams out at room temperature for a few minutes to soften slightly. Brush a 1.2-litre loaf tin with the vegetable oil and line it with cling film.
- Step 2: Place 250g of the dark chocolate and the coconut oil in a small heatproof bowl set over a pan of just simmering water. Stir occasionally until melted and smooth, then set aside to cool.
- Step 3: Spoon half the coffee ice cream into the base of the tin and level the surface carefully.
- Step 4: Working quickly, spread a quarter of the chocolate sauce over the coffee ice cream, then add half the vanilla ice cream followed by another quarter of the chocolate sauce.
- Step 5: Repeat the layers with the remaining chocolate sauce and ice creams, finishing with a final layer of chocolate sauce on top.
- Step 6: Cover the terrine loosely with cling film and freeze for at least 2 hours, ideally overnight, until firm.
- Step 7: Melt the remaining 50g of dark chocolate using the same double boiler method. Remove the terrine from the tin using the cling film and invert it onto a serving plate.
- Step 8: Drizzle the melted chocolate over the top and sprinkle with the crushed honeycomb or Maltesers. Slice thickly to serve.
Tips & Variations
- For a smoother finish, gently warm the loaf tin before lining to help the cling film sit flat.
- Swap the honeycomb or Maltesers for chopped nuts or crushed biscuits for a different texture.
- Use flavored chocolate (such as orange or chili) to add an unexpected twist.
- Serve with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
Storage
Store the terrine in the freezer, covered tightly with cling film or foil, for up to one week. To serve, let it sit at room temperature for about 5 minutes to soften slightly before slicing. Leftover slices can be refrozen, but texture may change slightly with repeated freezing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different ice cream flavors?
Yes, feel free to experiment with your favorite ice cream flavors. Just keep the contrasting layers for the best effect.
How do I prevent the chocolate layers from melting the ice cream?
Make sure the chocolate sauce is cool but still pourable before layering. Working quickly and returning the terrine to the freezer promptly helps maintain the shape and texture.
Print
Coffee and Vanilla Ice Cream Terrine with Dark Chocolate, Honeycomb, and Maltesers Recipe
- Total Time: 2 hours 25 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A decadent and visually striking Coffee Ice Cream Terrine featuring layers of coffee and vanilla ice cream alternated with rich dark chocolate sauce. Finished with a drizzle of melted chocolate and a crunchy honeycomb or Maltesers topping, this no-bake frozen dessert is perfect for coffee lovers seeking an indulgent treat.
Ingredients
Ice Cream Layers
- 300g coffee ice cream
- 300g vanilla ice cream
- 1 tbsp vegetable oil, for the tin
Chocolate Sauce
- 300g dark chocolate, roughly chopped
- 50g coconut oil
Topping
- 50g honeycomb or Maltesers, crushed
Instructions
- Prepare the tin: Brush a 1.2-litre loaf tin with vegetable oil and line it with cling film to prevent sticking.
- Soften ice cream: Leave the coffee and vanilla ice creams out at room temperature for a few minutes until slightly softened for easier spreading.
- Make chocolate sauce: Place 250g of the dark chocolate and all the coconut oil into a heatproof bowl over a pan of simmering water. Stir until melted and smooth, then set aside to cool slightly.
- Layer the terrine: Spoon half of the coffee ice cream into the base of the prepared tin and level the surface. Quickly spread over one quarter of the chocolate sauce. Then spoon half the vanilla ice cream on top, followed by another quarter of the chocolate sauce.
- Repeat layers: Add the remaining coffee ice cream and spread the remaining chocolate sauce alternating layers, finishing with a layer of chocolate sauce on top. Cover loosely with cling film.
- Freeze: Place the terrine in the freezer for at least 2 hours, preferably overnight, to set completely.
- Melt remaining chocolate: Gently melt the remaining 50g dark chocolate over a pan of simmering water.
- Serve: Remove the terrine from the tin by lifting the cling film. Turn it out onto a serving plate, drizzle with the melted chocolate, then sprinkle with crushed honeycomb or Maltesers. Slice thickly to serve.
Notes
- It’s important to work quickly when layering the ice creams and chocolate sauce before they refreeze.
- Line the tin very well with cling film to make removal easier.
- Use good-quality dark chocolate for the richest flavor.
- Honeycomb can be replaced with crushed Maltesers or any crunchy candy of choice.
- For best texture, serve the terrine shortly after removing from the freezer to avoid melting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Keywords: coffee ice cream dessert, ice cream terrine, layered frozen dessert, no bake dessert, chocolate ice cream treat, coffee flavored ice cream, elegant frozen dessert
