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Rocky road ice cream terrine

A recipe from the Good Food collection.


Rocky road ice cream terrine
Rocky road ice cream terrine
180 g (6 oz/¾ cup) chopped glacé cherries
180 g (6 oz/2 cups) marshmallows, chopped
65 g (2¼ oz/¾ cup) desiccated coconut
100 g (3½ oz) chocolate wafer biscuits, chopped
150 g (5½ oz/1 cup) chopped milk chocolate
2 litres (70 fl oz/8 cups) vanilla ice cream
60 ml (2 fl oz/¼ cup) chocolate syrup


1. Line a 3 litre (104 fl oz/12 cup) loaf (bar) tin with baking paper, allowing a 5 cm (2 inch) overhang at both ends. Place in the freezer for 30 minutes.

2. Put the cherries, marshmallows, coconut and wafers in a large bowl and gently mix together.

3. Melt the chocolate in a heatproof bowl over a saucepan half-filled with simmering water, ensuring the base of the bowl doesn't touch the water. Stir the melted chocolate through the marshmallow mixture, mixing well to coat the ingredients with the chocolate. Allow to cool to room temperature.

4. Meanwhile, remove the ice cream from the freezer for 10 minutes, or until softened slightly. Fold the marshmallow mixture into the softened ice cream and stir to combine well.

5. Spoon the ice cream into the loaf tin, smoothing the top even, then freeze for 3 hours or overnight, until firm.

6. To serve, stand the ice cream in the loaf tin at room temperature for 5 minutes to soften slightly before turning out onto a plate. Cut into slices 2 cm (¾ inch) thick and drizzle with chocolate syrup.

Main ingredient:

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