Mocha ice cream terrine recipe

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10 min
preparation plus freezing

Nutrition per portion

Calories 265 kCal 13%
Fat 14g 20%

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.

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