Coffee ice cream terrine

• coffee ice cream300g g
• vanilla ice cream300g g
• vegetable oil↗1 tbsp tbsp

  for greasing the mold

• dark chocolate↗300g g

  coarsely chopped

• coconut oil↗50g g
• honey sticks↗50g g

  or crushed Maltesers

Step-by-step instructions

1. 1

   Remove the ice cream from the freezer and let it sit at room temperature for a few minutes to soften slightly. Grease a 1.2‑liter loaf pan with vegetable oil and line it with cling film. Place 250 g dark chocolate and coconut oil in a small heat‑proof bowl set over a saucepan with barely simmering water. Stir until melted, then set aside to cool.

2. 2

   Spread half of the coffee ice cream in the bottom of the form and smooth the surface. Quickly drizzle a quarter of the chocolate sauce, then half of the vanilla ice cream and another quarter of the chocolate sauce. Repeat with the remaining chocolate sauce and ice cream, finishing with a layer of chocolate sauce. Cover with film without pressing and freeze for at least 2 hours, preferably overnight.

3. 3

   Melt the remaining 50 g chocolate in a heat‑proof bowl over a saucepan of boiling water. Remove the terrine from the mold and transfer to a plate. Drizzle with the melted chocolate and sprinkle with crushed honey sticks or Maltesers. Slice into thick pieces for serving.