Recipe

Summer Ice Cream Terrine

Ingredients
9 oz. Annie's Homegrown Organic Chocolate Bunny Grahams, crushed
2 tbsp. Kowalski's Unsalted Butter, melted
1 pt. strawberry or raspberry ice cream, softened
9 oz. jar Kowalski's Signature Deep Dark Hot Fudge Sauce, divided
1 pt. vanilla ice cream, softened
1 pt. chocolate ice cream, softened
Directions
  1. Line a 9x5x2" loaf pan with parchment paper, allowing excess paper to have over the long edges of the pan.
  2. In a medium mixing bowl, combine graham crumbs and butter; press about ¾ cup crumb mixture into the bottom of the lined pan.
  3. Carefully spread softened ice cream over crumbs; top with ¾ cup crumb mixture and ⅓ of the fudge sauce.
  4. Repeat layers with remaining ice cream, crumbs and fudge sauce.
  5. Cover pan tightly with foil; freeze until solid (8-12 hrs.).
  6. Fill kitchen sink with warm water. Carefully lower the pan into the water until it almost reaches the top of the pan; hold for about 20 sec.
  7. Lift terrine out of pan with parchment paper. Cut into slices with a warm, dry knife; serve immediately.

 

Find It!

  • Find Kowalski's Deep Dark Fudge Sauce near the ice cream toppings.