Chocolate, hazelnut and crushed meringue ice cream terrine
No churn ice cream, mix-ins and a magic shell
Published originally on my blog on 15 August 2017
Sometimes, you want a dessert that’s rich, smooth, chocolaty, nutty, creamy, luscious and crunchy all at the same time.
You want a frozen dessert that’s more than ice cream; that’s far easier than regular ice cream; that’s more decadent yet lighter than ice cream.
A no-churn ice cream that’s flavored with coffee liqueur and vanilla, that includes crushed meringues, with ground hazelnuts folded in the mixture and layers of melted dark chocolate swirled through it, and drizzled with a dark chocolate magic shell that hardens when it hits the ice cream and becomes so very irresistible.
Enter the ice cream terrine, which actually reminds me a bit of Viennetta. It’s luscious, with a smooth flavor and creamy texture, almost like a semifreddo or a parfait but far lighter as it doesn’t contain any eggs.
The coffee liqueur and the vanilla bring their wonderful aroma and taste, while the ground hazelnuts and crushed meringues add crunchiness and their unique flavor notes. The melted dark chocolate that’s swirled through the mixture creates layers that have the texture of a soft biscuit or brownie that’s incredible and makes for a delicious surprise when you bite into the terrine.
The magic shell that’s poured on top adds a crispy texture and gives even more chocolate flavor —which you can never have enough of in my book— and the berries served on the side bring freshness and lighten up the dessert which, admittedly, is quite rich, but if eaten in thin slices is just perfect.
