Black forest ice-cream terrine

Ready in 30 minutes, plus freezing

3 x 480g tubs good-quality vanilla ice cream
8 tbsp Bonne Maman Cherry Compote
4 x chocolate brownies (we used Waitrose double-chocolate brownies)

To decorate:

dark chocolate curls
fresh berries
cherries dipped in melted chocolate

1 Lightly grease a 2lb loaf tin with butter and line with cling film. Set to one side. Spoon two of the ice-cream tubs into a large bowl and allow to soften a little. Spoon 5 tbsp of the compote into the ice cream and swirl in gently. Spoon into the tin and level off. Freeze for 2 hours.

2 Remove from the freezer and lay the brownies in a row along the ice cream and set aside. Soften the remaining tub of ice cream and swirl in the remaining compote. Spoon over the brownies, spread over to cover completely and level off. Freeze for two hours or overnight.

3 Remove from the freezer 20 minutes before serving. Turn out, remove the cling film and decorate as desired before serving.

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