vanilla & dulce de leche ice cream terrine
Serves 6
125g milk chocolate, chopped
125g butternut biscuits, crumbled
25g unsalted butter, melted
1L vanilla ice cream, softened
3/4 cup (250g) dulce de leche"
125g butternut biscuits, crumbled
25g unsalted butter, melted
1L vanilla ice cream, softened
3/4 cup (250g) dulce de leche"
Grease and line a 1.25L loaf pan with plastic wrap, leaving plenty overhanging.
Place chocolate and biscuits in a food processor and whiz until coarse crumbs.
Add butter and whiz to combine.
Press half the crumbs into base of the pan, then spoon over half the ice cream.
Place dulce de leche in a piping bag fitted with a 2cm nozzle, then pipe an even layer over ice cream. Top with remaining ice cream, followed by remaining crumbs, then cover with plastic wrap.
Top with a piece of cardboard cut to fit and weigh with cans.
Freeze for 2 hours or until frozen, then invert onto a plate and serve.
Place chocolate and biscuits in a food processor and whiz until coarse crumbs.
Add butter and whiz to combine.
Press half the crumbs into base of the pan, then spoon over half the ice cream.
Place dulce de leche in a piping bag fitted with a 2cm nozzle, then pipe an even layer over ice cream. Top with remaining ice cream, followed by remaining crumbs, then cover with plastic wrap.
Top with a piece of cardboard cut to fit and weigh with cans.
Freeze for 2 hours or until frozen, then invert onto a plate and serve.
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