Save room after your holiday meal for this decadent dessert—you'll want seconds!
- Prep time 10 minutes
- Total time 3 hours & 25 minutes
- Credits : Canadian Living Magazine
Ingredients
Method
In bowl, stir together cookie crumbs, butter and vanilla. Set aside.
In small saucepan, melt chocolate hazelnut spread over low heat, stirring until smooth; scrape half into parchment paper–lined 8- x 4-inch (1.5 L) loaf pan, smoothing top. Sprinkle with half of the hazelnuts. Place pan in freezer.
Meanwhile, soften ice cream at room temperature for 15 minutes. Evenly press 4 large scoops of ice cream into pan, smoothing top. Sprinkle with half of the cookie crumb mixture; pour remaining chocolate hazelnut spread and hazelnuts overtop. Finish with a final layer of shortbread crumbs, pressing to adhere.
Freeze 3 to 4 hours or overnight. To serve, gently loosen the parchment paper from the sides and pull out the terrine, serving it chocolate side up. Using a warm knife, thickly slice.
Makes 10 to 12 servings.
Nutritional facts Per serving: about
- Fibre 2 g
- Sodium 88 mg
- Sugars 24 g
- Protein 5 g
- Calories 370
- Total fat 26 g
- Potassium 78 mg
- Cholesterol 26 mg
- Saturated fat 7 g
- Total carbohydrate 31 g
%RDI
- Iron 8
- Folate 3
- Calcium 6
- Vitamin A 4
