Chocolate, Coconut and Loganberry Ice Cream Terrine – rather long name isnt it?..But stay with me here – Its otherwise known as my version of an icecream cake for grown ups.
I always wanted an ice cream cake for my birthday when I was younger. More specifically the one that accompanied an official McDonalds birthday party, along with the cheeseburgers and obligatory throwing of the pickle on the ceiling. I got neither *sniff* however, I did receive a spectacular selection of birthday cakes during my childhood years from the Women’s Weekly Cookbook as I posted recently here. Luckily I also grew out of throwing pickles…
20 years later, Im still obviously rather fond of ice cream cake even despite developing an unfortunate intolerance to dairy in between (oh the horror!) which I try my best to ignore. So much so I decided to revisit my old childhood favourite recently and create my very own. This crowd pleaser was my contribution for the Christmas themed dinner party I previously hosted which you can read about here. At the time, my best friend surprised me with some lovely fresh goodies from her parents farm in country Victoria which included a container of loganberries straight off the vine which come into season over December/ January.
What is a loganberry you say? Well, while it is quite similar in taste to a raspberry if not a little sweeter and slightly longer in shape, it is actually a hybrid of a blackberry and a raspberry created by Mr Logan sometime in the late 1800’s. Thank you Mr Logan! The ‘fruits’ of your labour are lovely!
If you’re lucky enough to come across them they also make an excellent coulis. However, given Ive never seen loganberries at the farmers markets, I suspect this may be the case for you as well. Never fear though, they are easily substituted with raspberries which are readily available all year round but do use fresh if you can.
This recipe is super easy and any of the flavours may be substituted for your own creations however, the loganberry/raspberry sweet tartness balances well with the creamy coconut and rich dark chocolate flavours. The other great thing about this recipe is that an ice cream machine isnt required – just the setting of each layer of the terrine in the freezer. One word of warning though, it takes approximately 1-2 hours for each layer to set so make sure you leave enough time to build the terrine before you need it to be ready! Enjoy! xo
Chocolate, Coconut and Loganberry Ice cream Terrine
- 600ml (21oz) fresh cream – full fat (skim does not thicken)
- 1 can condensed milk
- 1 cup fresh or frozen loganberries or raspberries
- 1 Tbl sugar
- Grated coconut
- 1/2 punnet fresh strawberries
- 200g dark chocolate
- Make base (no machine needed) mixture by whipping cream together with can of condensed milk. This may take 5- 10 minutes with an electric beater to get thick consistency. Separate into 3 bowls of the same size. Set aside
- Line a loaf tin with plastic food wrap with plenty of plastic hanging over each side. I used an old tin that was approximate 20cm x 5cm x 5cm however, you can use anything any loaf tin roughly around this size.
- Very Important – give 1-2 hours per layer to set – perhaps even do the first layer the day before. It’s definitely worth it!
- Add half a cup of grated/ desiccated coconut to mixture and throw in sliced strawberries. Stir. Use a jug to pour in the first layer. Tap loaf tin on the table a couple of times to smooth out the layer. Place in the freezer until set – allow 1 to 2 hours.
- Place berries in a saucepan, add Tbl water to the berries then add sugar and stir over a low heat until the sugar has dissolved and berries are soft. Place in the fridge to cool down quickly. When cool add berry mixture to the next bowl of plain ice cream custard, stir then use a jug to pour a 2nd layer on top of the coconut mixture. Smooth mixture then place in the freezer again to set.
- Break up chocolate and place in a bowl over simmering pot of hot water. Stir until melted. Add chocolate to the last bowl of icecream mixture. Stir then place in a jug and pour the final top layer. Smooth mixture and place in the freezer for a final time.
- When terrine has completely set, glently pull plastic sides away from the tin. Flip the tin over and tap the terrine out. Remove the plastic wrap. Cover with fresh berries or whatever you like and slice up to serve.
Great summer dessert!