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Chocolate Paradise Terrine recipe

An ice cream terrine with a layer of vanillaice cream embellished with chopped maraschino cherries, macadamianuts and chocolate-covered coconut candy, between two layersof chocolate ice cream.

Recipe: Chocolate ParadiseTerrine

1 quart chocolate ice cream, softened
1 tablespoon butter
1/3 cup chopped macadamia nuts
1/2 cup (2 ounces) chopped dark chocolate-covered coconut candybar
1/4 cup chopped maraschino cherries
1 1/2 pints (3 cups) vanilla ice cream, softenedChocolate sauce or syrup (optional)

  • Line 8 1/2 x 4 1/2-inch loaf pan withfoil, allowing foil to come over sides of pan.
  • Spread 2/3 of chocolate ice cream evenlyover bottom of pan, forming 1/2-inch thick layer. Freeze 2 hoursor until firm.
  • Melt butter in small skillet over lowheat. Add nuts; cook until nuts are golden brown. Cool.
  • Stir nuts, candy and cherries into vanillaice cream. Spread over chocolate ice cream layer; freeze 2 hoursor until firm.
  • Cover vanilla ice cream with remainingchocolate ice cream, spreading evenly. Freeze overnight.
  • To serve, remove from pan; peel off foil.Cut into 3/4-inch slices. Serve on plates lined with chocolatesauce or syrup, if desired.

    Makes 8 servings.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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