Christmas Cake Ice-Cream Terrine - 4 Ingredients
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Christmas Cake Ice-Cream Terrine

Serves 10 serves


  • 500g Christmas cake or heavy fruit cake cut into 2cm slices
  • 3 tablespoons Cointreau
  • 1 tablespoon finely grated orange rind
  • 2kg vanilla ice-cream softened


  • Line a 23 x 13-cm loaf tin with plastic wrap.
  • Brush the cake slices with Cointreau.
  • Stir the orange rind into softened ice-cream.
  • Spread half the ice-cream mixture into the tin; top with cake slices then the remaining ice-cream.
  • Cover completely with plastic wrap and freeze overnight.
  • When ready to serve, unwrap and use a hot knife to cut the terrine into eight delicious slices.

Recipe Notes

This was our favourite dessert last Christmas. Simply Stunning!

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