Vanilla & Dulce de Leche Ice cream terrine


Ingredients:

- 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


Directions

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.