Cheat’s Ice Cream Terrine

Ice cream cake anyone? I created this with Christmas in mind, but you can chop and change the toppings and serve it on any occasion. If you can’t find honey nougat chocolate, Toblerone chocolate would work well as a substitute. I prefer to make it the day before and leave it in the freezer overnight.

Serves 8–10

2 litres (70 fl oz) vanilla ice cream

3 cups frozen raspberries

250 g (9 oz) Whittaker’s Honey Nougat and Almond chocolate – chopped into small pieces

250 g (9 oz) fresh strawberries – chopped

125 g (4½ oz) fresh raspberries – chopped

125 g (4½ oz) fresh blueberries – chopped

4 store-bought meringues – crushed

½ cup roasted pistachios – chopped 

½ cup fresh mint – torn

Place the tub of ice cream on the bench to melt slightly — it should resemble a soft-serve consistency without being fully melted.

Meanwhile, place half the frozen raspberries in a bowl to defrost.

Transfer the ice cream to a large bowl. Add the defrosted raspberries, the frozen raspberries and the chocolate and fold to combine.

Line the base and sides of a 2 litre (70 fl oz) loaf tin or similar with plastic wrap or baking paper. Spoon in the ice cream mixture. Cover with plastic wrap or baking paper. Place in the freezer overnight to set.

To serve, uncover and turn out onto a serving plate. Garnish with the fresh berries, meringues, pistachios and mint. Slice and serve.

Images and text from Seriously Delicious by Polly Markus, photography by Josh Griggs, published by Allen & Unwin NZ, RRP $49.99.