Ferrero Rocher ice cream terrine

Recipe by:

Shane Smith

Homemade ice cream, that's sliceable? If you want to impress your guests, then this easy yet rich and creamy dessert is the way to do it

Ferrero Rocher ice cream terrine

SERVES

8

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

0

MINUTES

CUISINE

COURSE

Dessert

Method

  1. Line a 2lb loaf tin with cling film allowing some to hang over the sides.

  2. Whisk the cream in a large bowl until thick. To this add the condensed milk and vanilla. Mix together.

  3. Crush 10 Ferrero Rocher and fold through. Spoon this mix into the lined bread tin and fold over the excess cling film to cover.

  4. Pop into the freezer overnight to firm up.

  5. To serve, remove from the tin and the clingfilm. Place on your serving dish and top the terrine with the remaining 10 Ferrero Rocher, fresh raspberries and basil. Serve immediately and enjoy

  6. Top Tip: Place your serving dish into the freezer 10 minutes before needed. This will stop the terrine from melting as fast.

Ingredients

  • 500ml single cream

  • 1 tin condensed milk

  • dash of vanilla extract

  • 10 Ferrero Rochers

  • To garnish:

  • 10 Ferrero Rocher

  • fresh raspberries

  • fresh basil

Method

  1. Line a 2lb loaf tin with cling film allowing some to hang over the sides.

  2. Whisk the cream in a large bowl until thick. To this add the condensed milk and vanilla. Mix together.

  3. Crush 10 Ferrero Rocher and fold through. Spoon this mix into the lined bread tin and fold over the excess cling film to cover.

  4. Pop into the freezer overnight to firm up.

  5. To serve, remove from the tin and the clingfilm. Place on your serving dish and top the terrine with the remaining 10 Ferrero Rocher, fresh raspberries and basil. Serve immediately and enjoy

  6. Top Tip: Place your serving dish into the freezer 10 minutes before needed. This will stop the terrine from melting as fast.