JUST 5 INGREDIENTS

weekend Just 5 ingredients

This twist on everyone’s favourite childhood ice-cream dessert has coffee and chocolate layers – a great make-ahead pud recipe ESTHER CLARK photograph MELISSA REYNOLDS-JAMES

Coffee ice cream terrine

SERVES 10 PREP 20 mins plus at least 2 hrs freezing COOK 5 mins EASY V ❄

300g coffee ice cream 300g vanilla ice cream 1 tbsp vegetable oil, for the tin 300g dark chocolate, roughly chopped 50g coconut oil 50g honeycomb or

Maltesers, crushed

tip

Try experimenting with ice cream flavours – caramel, pistachio, and peanut butter would work well.

1 Leave the ice creams out at room temperature for a few mins to soften slightly. Brush a 1.2-litre loaf tin with the vegetable oil and line with cling film. Put 250g dark chocolate and the coconut oil in a small heatproof bowl over a pan of just simmering water. Stir to melt, then set aside to cool. 2 Spoon half the coffee ice cream into the base of the tin and level the surface. Working quickly, spread over a quarter of the chocolate sauce, then half the vanilla ice cream and another quarter of

chocolate sauce. Repeat with the remaining chocolate sauce and ice creams, finishing with a layer of chocolate sauce. Cover loosely with cling film and freeze for at least 2 hrs, or ideally overnight. 3 Melt the remaining 50g chocolate in a heatproof bowl over a pan of simmering water. Lift the terrine out of the tin and turn out onto a plate. Drizzle with the melted chocolate and top with the crushed honeycomb or Maltesers. Cut into thick slices to serve.

PER SERVING 387 kcals • fat 28g • saturates 18g • carbs 27g • sugars 23g • fibre 3g • protein 5g • salt 0.1g

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