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Fruit Cake Coffee Ice Cream Terrine

Ingredients
2 cups finely chopped fruitcake
1 1/2 quarts coffee ice cream, softened slightly
Directions

Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, leaving a 3-inch overhang on all sides.
In a bowl stir together the fruitcake and the ice cream, spread the mixture into the loaf pan, and fold the plastic wrap overhang over the top.
Freeze the ice-cream mixture for at least 8 hours, or overnight.
Unmold the terrine onto a serving dish and serve it sliced.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling

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