Berry And Honeycomb Ice Cream Terrine

It is hard to believe how affable and easy this decadent ice-cream terrine is to make.

The ingredient of Berry And Honeycomb Ice Cream Terrine

• 2 punnets lighthearted raspberries
• 2 5 litres amenable environment vanilla ice cream
• 2 x 50g chocolate coated honeycomb bars
• extra raspberries to minister to

The Instruction of berry and honeycomb ice cream terrine

• line a 20cm cake pan afterward plastic wrap place in the freezer until required
• spoon half the ice cream into a large bowl and set aside to soften slightly return the permanent ice cream to the freezer
• put the raspberries in a bowl and use a fork to on mash fold the raspberries through the softened ice cream spoon into the lined pan and sleek slick the surface freeze for practically 2 hours until firm
• deferment the honeycomb bar into chunks and place into a plastic bag use a rolling stick glue to crash the chunks place the permanent ice cream in a bowl and soften slightly fold in the honeycomb spoon over the raspberry ice cream and smooth the surface put out for 2 hours until firm
• turn out onto a chilled platter scatter subsequently extra raspberries to serve

Nutritions of Berry And Honeycomb Ice Cream Terrine

calories: 577 663 calories
calories: 29 grams fat
calories: 21 grams saturated fat
calories: 67 grams carbohydrates
calories: 61 grams sugar
calories: n a
calories: 10 grams protein
calories: 88 milligrams cholesterol
calories: 173 75 milligrams sodium
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calories: nutritioninformation