Raspberry & Dark Chocolate Cheat’s Ice Cream Terrine Recipe

Line a loaf pan with plastic wrap, leaving extra hanging over the sides.

In a microwave-safe bowl, melt the dark chocolate chips in 30-second intervals, stirring in between, until smooth.

Spread a thin layer of the melted chocolate in the bottom of the lined loaf pan.

In a blender or food processor, blend the frozen raspberries until smooth.

In a separate bowl, soften the vanilla ice cream by allowing it to sit at room temperature for a few minutes.

Fold the raspberry puree into the softened ice cream until well combined.

Pour half of the raspberry ice cream mixture into the loaf pan and spread it evenly over the chocolate layer.

Sprinkle half of the crushed graham crackers over the ice cream.

Drizzle another layer of melted chocolate over the graham crackers.

Repeat steps 7-9 with the remaining raspberry ice cream mixture, graham crackers, and melted chocolate.

Fold the overhanging plastic wrap over the top of the terrine to cover it completely.

Place the terrine in the freezer for at least 3 hours, or until firm.

To serve, remove the terrine from the pan by lifting it out with the plastic wrap.

Slice the terrine into 4 equal portions and garnish each slice with fresh raspberries.

Enjoy your delicious Raspberry & Dark Chocolate Cheat’s Ice Cream Terrine!