Berry And Honeycomb Ice Cream Terrine


It is hard to believe how handy and easy this decadent ice-cream terrine is to make.

The ingredient of Berry And Honeycomb Ice Cream Terrine

  • 2 punnets spacious raspberries
  • 2 5 litres enjoyable quality vanilla ice cream
  • 2 x 50g chocolate coated honeycomb bars
  • new raspberries to service

The Instruction of berry and honeycomb ice cream terrine

  • line a 20cm cake pan with plastic wrap place in the freezer until required
  • spoon half the ice cream into a large bowl and set aside to soften slightly return the permanent ice cream to the freezer
  • put the raspberries in a bowl and use a fork to regarding mash fold the raspberries through the softened ice cream spoon into the lined pan and sleek slick the surface sedate put under for about 2 hours until firm
  • closure the honeycomb bar into chunks and place into a plastic bag use a rolling pin to industrial accident the chunks place the permanent ice cream in a bowl and soften slightly fold in the honeycomb spoon on top of higher than the raspberry ice cream and smooth the surface put to sleep for 2 hours until firm
  • direction out onto a chilled platter scatter past extra raspberries to serve

Nutritions of Berry And Honeycomb Ice Cream Terrine

calories: 577 663 calories
calories: 29 grams fat
calories: 21 grams saturated fat
calories: 67 grams carbohydrates
calories: 61 grams sugar
calories: n a
calories: 10 grams protein
calories: 88 milligrams cholesterol
calories: 173 75 milligrams sodium
calories: https schema org
calories: nutritioninformation

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