Summer White Chocolate Ice-cream Terrine
Search results for Summer White Chocolate Ice-cream Terrine
Ingredients
What you need
225g CADBURY Baking White Chocolate Melts
395g can sweetened condensed milk
600ml thickened cream
1 large firm, ripe mango, cut into 1 cm cubes
6 shortbread cream biscuits, roughly chopped
Pulp of 2 passionfruit
2 ripe mangos, extra, pureed
Pulp of 4 passionfruit extra
225g CADBURY Baking White Chocolate Melts
395g can sweetened condensed milk
600ml thickened cream
1 large firm, ripe mango, cut into 1 cm cubes
6 shortbread cream biscuits, roughly chopped
Pulp of 2 passionfruit
2 ripe mangos, extra, pureed
Pulp of 4 passionfruit extra
Summer White Chocolate Ice-cream Terrine
Search results for Summer White Chocolate Ice-cream TerrineIngredients
What you need
225g CADBURY Baking White Chocolate Melts
395g can sweetened condensed milk
600ml thickened cream
1 large firm, ripe mango, cut into 1 cm cubes
6 shortbread cream biscuits, roughly chopped
Pulp of 2 passionfruit
2 ripe mangos, extra, pureed
Pulp of 4 passionfruit extra
225g CADBURY Baking White Chocolate Melts
395g can sweetened condensed milk
600ml thickened cream
1 large firm, ripe mango, cut into 1 cm cubes
6 shortbread cream biscuits, roughly chopped
Pulp of 2 passionfruit
2 ripe mangos, extra, pureed
Pulp of 4 passionfruit extra
Taste the essence of Summer in this fabulous ice cream laden with mango and passionfruit. This home made ice cream dessert is really easy to make and can be modified to suit all manner of ingredients. Deliciously rich, a fantastic finish to a great meal!
Method
1. COMBINE the chocolate and condensed milk in a small saucepan and stir over a low heat until melted and combined. Transfer to a mixer bowl and chill.
2. BEAT the chocolate mixture with an electric mixer until smooth. Add the cream and beat until thick and creamy. Gently fold through the mango pieces, biscuit and passionfruit.
3. SPOON the mixture into a lined 12cm x 24cm loaf pan. Cover with plastic and freeze overnight or until firm. Cut into 1.5cm slices and place onto serving plates with a drizzle of the combine mango and passionfruit. Serve immediately.
You may need to sweeten the puree sauce with a little caster sugar if not quite sweet enough.
2. BEAT the chocolate mixture with an electric mixer until smooth. Add the cream and beat until thick and creamy. Gently fold through the mango pieces, biscuit and passionfruit.
3. SPOON the mixture into a lined 12cm x 24cm loaf pan. Cover with plastic and freeze overnight or until firm. Cut into 1.5cm slices and place onto serving plates with a drizzle of the combine mango and passionfruit. Serve immediately.
You may need to sweeten the puree sauce with a little caster sugar if not quite sweet enough.
