Fruit Cake Coffee Ice Cream Terrine
1 1/2 quarts coffee ice cream, softened slightly
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.