Strawberry and Chocolate Ice Cream Terrine

about 8 - 10 pieces
You can't beat homemade ice cream for Summer, but why not step it up a notch and impress with this Strawberry and Chocolate Ice cream terrine!
Recipe Tips
Frozen strawberries can be used instead, allow to defrost and mash-up before cooking. 

If you are stuck for time, instead of cooking the strawberries and sugar together, replace those ingredients and use 250g of strawberry jam. Make sure the jam is good quality with a high fruit content.
Recipe Tips
Granulated or icing sugar can be used instead of caster sugar. 

Use dark or white chocolate instead of milk chocolate. 
Instead of making 6 chocolate rectangle shapes, you can simply melt the chocolate and drizzle it over each ice cream layer. 
Recipe Tips
When choosing a ready-made custard, the majority with a long shelf life are egg free, perfect of anyone with an egg allergy. Just check the ingredients label first.
Recipe Tips
If the strawberry mixture seems a little bit pale, add a few drops of Dr.Oetker red or pink gel food colouring to give a more vibrant colour.
Recipe Tips
Before serving the ice cream, put a serving plate in the freezer for 30 minutes, this will help stop the ice cream from melting too fast.
This ice cream can be made in advance. It can be kept in the freezer for up to 3 months. Just make sure it’s well wrapped. 
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