Cookie Dough Ice Cream Terrine

Cookie Dough Ice Cream Terrine

  • Preparation 35 min
  • Cooling 30 min
  • Freezing 6 h 30 min
  • Servings 1
  • Makes 10 servings

Calling all cookie dough monsters: When your favourite guilty pleasure chills in a loaf pan with scoops of chocolate and vanilla ice cream, pecans, and chocolate chips and chunks, crazy deliciousness happens.

Featured in RICARDO Magazine SUMMER 2017
  • Vegetarian
  • Egg-free

Categories

Ingredients

  • Cookie Dough

  • Chocolate Crisp

  • Ice Cream Terrine

Preparation

  • Cookie Dough

  • Chocolate Crisp

  • Assembly

Note from Ricardo

Before preparing the cookie dough mix, you must cook the flour. Place it in a glass bowl. Cook the flour in a microwave oven for 1 minute, stirring every 15 seconds. Let it cool down completely. This heat treatment will ensure that the raw cookie dough is safe for consumption.

You may replace the refined coconut oil with the same quantity of butter, but the texture will be less crispy.

Personal Note

To help you with this recipe

RICARDO Portion Scoop (45 ml)

RICARDO Portion Scoop (45 ml)

19.99 $

This large scoop is perfect for evenly measuring out batter for muffins and cupcakes or ground meat for hamburger patties. It also great for scooping mashed potatoes or ice cream.

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