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Fruitcake & Coffee Ice Cream Terrine

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“Great recipe to actually CONSUME that fruitcake, instead of using it as a door stop! (cooking time is actually freezing time)”
READY IN:
8hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 cups fruitcake (from one large loaf see alternate presentations)
  • 1 12 quarts coffee ice cream

Directions

  1. Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, leaving a 3-inch overhang on all sides.
  2. Presentation #1:
  3. Crumble fruitcake into a medium sized crumble.
  4. In a bowl stir together the crumbled fruitcake and the ice cream, spread the mixture into the loaf pan, and fold the plastic-wrap overhang over the top.
  5. Presentation # 2:
  6. Layer icecream and slices of fruitcake in the loaf pan, starting with fruitcake and ending with fruitcake.
  7. Freeze the ice-cream mixture for at least 8 hours or overnight.
  8. Unmold the terrine onto a serving dish and serve it sliced.

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