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Vanilla & Dulce de Leche Ice cream terrine

  • 125g Nuuva Semisweet Coating Chocolate Chunks, chopped
  • 125g butternut biscuits, crumbled
  • 25g unsalted butter, melted
  • 1L vanilla ice-cream, softened
  • 3/4 cup (250g) Nuuva Premium dulce de leche

1- Grease and line a 1.25L loaf pan with plastic wrap, leaving plenty overhanging.
2- Place chocolate and biscuits in a food processor and whiz until coarse crumbs.
3- Add butter and whiz to combine.
4- Press half the crumbs into base of the pan, then spoon over half the ice-cream.
5- Place dulce de leche in a piping bag fitted with a 2cm nozzle, then pipe an even layer over ice-cream.
6- Top with remaining ice-cream, followed by remaining crumbs.
7- Cover with plastic wrap.
8- Top with a piece of cardboard cut to fit and weigh with cans.
9- Freeze for 2 hours or until frozen, then invert onto a plate and serve.

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