Mocha ice cream terrine recipe

Click to rate
(63 ratings)
Sending your rating
serves: 10
Cooking: 10 min
preparation plus freezing

Nutrition per portion

Calories 265 kCal 13%
Fat 14g 20%
  • We earn a commission for products purchased through some links in this article.
  • This ice cream dessert is so simple to make, and because it sits in the freezer quite happily, you can have one on stand by!


    • 500ml (17fl oz) pot vanilla ice cream
    • 500ml (17fl oz) pot chocolate ice cream
    • 100g (4oz) chocolate-coated coffee beans, roughly chopped
    • 150g (5oz) ready-made dark chocolate sauce
    • 50ml (2oz) strong espresso coffee, cooled


    • Before you start, line a 900g (2lb) loaf tin with clingfilm and set to one side.

    • Soften both the ice creams just a little so they’re easy to scoop. Put 3 or 4 spoonfuls of each of the ice creams into the tin, alternating as you go, you’re after a bit of a checkerboard effect here. Scatter with the coffee beans.

    • Keep going until all of the ice cream has been used up and the loaf tin is tightly packed. Return to the freezer for a couple of hours, or overnight.

    • When you’re ready to serve, warm a sharp knife in hot water and thickly slice the terrine.

    • Mix the chocolate sauce with the espresso and drizzle over four large plates. Put a slice or two of the chocolate terrine on to each plate.

    Click to rate
    (63 ratings)
    Sending your rating

    Related Recipes