Recipe: Chocolate, Coconut and Loganberry Ice-Cream Terrine

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Chocolate, Coconut and Loganberry Ice Cream Terrine – rather long name isnt it?..But stay with me here – Its otherwise known as  my version of an icecream cake for grown ups.

I always wanted an ice cream cake for my birthday when I was younger. More specifically the one that accompanied an official McDonalds birthday party, along with the cheeseburgers and obligatory throwing of the pickle on the ceiling. I got neither *sniff* however, I did receive a spectacular selection of birthday cakes during my childhood years from the Women’s Weekly Cookbook.



  1. 600ml (21oz) fresh cream – full fat (skim does not thicken)
  2. 1 can condensed milk
  3. 1 cup fresh or frozen loganberries or raspberries
  4. 1 Tbl sugar
  5. Grated coconut
  6. 1/2 punnet fresh strawberries
  7. 200g dark chocolate


  1. Make base (no machine needed) mixture by whipping cream together with can of condensed milk. This may take 5- 10 minutes with an electric beater to get thick consistency. Separate into 3 bowls of the same size. Set aside
  2. Line a loaf tin with plastic food wrap with plenty of plastic hanging over each side. I used an old tin that was approximate 20cm x 5cm x 5cm however, you can use anything any loaf tin roughly around this size.
  3. Very Important – give 1-2 hours per layer to set – perhaps even do the first layer the day before. It’s definitely worth it!
Coconut Layer
  1. Add half a cup of grated/ desiccated coconut to mixture and throw in sliced strawberries. Stir. Use a jug to pour in the first layer. Tap loaf tin on the table a couple of times to smooth out the layer.  Place in the freezer until set – allow 1 to 2 hours.
Loganberry or Raspberry Layer
  1. Place berries in a saucepan, add Tbl water to the berries then add sugar and stir over a low heat until the sugar has dissolved and berries are soft. Place in the fridge to cool down quickly. When cool add berry mixture to the next bowl of plain ice cream custard, stir then use a jug to pour a 2nd layer on top of the coconut mixture. Smooth mixture then place in the freezer again to set.
Chocolate Layer
  1. Break up chocolate and place in a bowl over simmering pot of hot water. Stir until melted. Add chocolate to the last bowl of icecream mixture. Stir then place in a jug and pour the final top layer. Smooth mixture and place in the freezer for a final time.
To Serve
  1. When terrine has completely set, glently pull plastic sides away from the tin. Flip the tin over and tap the terrine out. Remove the plastic wrap. Cover with fresh berries or whatever you like and slice up to serve.
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