Mocha Ice Cream Terrine With Fresh Berries
3 Cups Each Coffee & Dark Chocolate Ice Cream
1 Pint Strawberries Or A Mix Of Berries
3 Kiwis Or Peaches
Chocolate Sauce
Remove Coffee Ice Cream From Freezer & Leave At Room Temperature For 5 – 10 Minutes To Soften A Little. Line Bottom & Sides Of A 9 X 5-inch Loaf Pan With 2 Large Overlapping Pieces Of Plastic Wrap, Letting Wrap Hang Over Sides Of Pan. Spoon Coffee Ice Cream Into Pan, Pressing Down With Back Of Spoon To Form A Fairly Even Layer. Place In Freezer To Firm Up Slightly, From 15 – 20 Minutes.
Remove Chocolate Ice Cream From Freezer To Soften A Little. Once Coffee Ice Cream Had Become Slightly Firm, Remove From Freezer. Then Spoon Chocolate Ice Cream Overtop, Pressing Down With Back Of Spoon To Evenly Cover Coffee Ice Cream. Fold Overhanging Ends Of Plastic Wrap Over Top To Cover Ice Cream. Gently Drop Pan On Counter To Ensure Ice Cream Is Well Packed. Then Return To Freezer To Set For At Least 4 Hours, Preferably Overnight.
Just Before Serving, Cut Strawberries Into Thin Wedges. Peel Kiwis Or Peaches, If Using, & Cut Into Small Bit Size Pieces. Remove Pan From Freezer & Run A Knife Around Edges. Invert Terrine Onto A Cutting Board Or Platter. Discard Plastic Wrap. Cut Ice Cream Into Slices. Place 2 Slices On Each Dessert Plate & Drizzle With Chocolate Sauce. Spoon Fruit Over Each Slice.
Serve Immediately.
Makes 8 – 10 Servings.