Coffee ice cream terrine

Coffee ice cream terrine


Serves:                                   6

Preparation time:                 15 minutes

Cooking time:                       10 minutes

Freezing time:                        4 hours, preferably overnight



Layer 1

  • 500 g chocolate ice cream
  • 250 g raspberries

Layer 2

  • 500 g vanilla ice cream
  • 4 T instant coffee mixed with water to make a paste
  • Macadamia nuts, roughly chopped

Layer 3

  • 500 g vanilla ice cream
  • Macadamia nuts, roughly chopped

Top with

  • 1 c fresh raspberries
  • Macadamia nuts, roughly chopped
  • Pistachio nuts, roughly chopped
  • A handful of mint leaves


  • 150 g dark chocolate
  • 2 T whipping cream

Dust with

  • Cocoa powder


  1. Soften the chocolate ice cream slightly and pour into a loaf tin lined with cling film at the bottom and on the sides. Press down the berries into the ice cream until they sink in and flatten.
  2. Soften the vanilla ice cream and stir in the coffee, and macadamia nuts. Tip on top of the chocolate one and flatten.
  3. Now soften the last batch of ice cream, add macadamia nuts and flatten. Freeze for at least 4 hours until set or even better if its overnight.
  4. Just before serving melt the chocolate and cream together to make a chocolate ganache.
  5. Invert the ice cream terrine to a serving platter and remove the paper. Drizzle the ganache over the terrine and garnish with berries, nuts and mint leaves and cut into slices and serve immediately!

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