Summer White Chocolate Ice-cream Terrine

Cook Time 35 Minutes

Servings 8


225g white chocolate
395g can sweetened condensed milk
600ml thickened cream
1 large firm, ripe mango, cut into 1cm cubes
6 shortbread cream biscuits, roughly chopped
Pulp of 2 passionfruit
2 ripe mangos, extra, pureed
Pulp of 4 passionfruit extra


Combine the chocolate and condensed milk in a small saucepan and stir over a low heat until melted and combined. Transfer to a mixer bowl and chill.

Beat the chocolate mixture with an electric mixer until smooth. Add the cream and beat until thick and creamy. Gently fold through the mango pieces, biscuit and passionfruit.

Spoon the mixture into a lined 12cm x 24cm loaf pan. Cover with plastic and freeze overnight or until firm. Cut into 1.5cm slices and place onto serving plates with a drizzle of the combine mango and passionfruit. Serve immediately.

You may need to sweeten the puree sauce with a little caster sugar if not quite sweet enough.


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