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    You are in: Home / Recipes / Banana Choc & Peanut Butter Ice Cream Terrine Recipe
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    Banana Choc & Peanut Butter Ice Cream Terrine

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Sonya01's Note:

    yummy peanut butter again Does not include freezing time.

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    Units: US | Metric


    1. 1
      Line a 21cm x 11cm loaf pan with plastic wrap, allowing extra to hang over the sides. Place half of the vanilla ice cream into a bowl. Allow to soften slightly. Blend the banana and lemon juice until pureed. Fold through the ice cream until well combined. Spread into the base of the pan. Freeze for 1 hour or until firm.
    2. 2
      Place the chocolate ice cream in a bowl. Allow to soften slightly. Swirl the peanut butter through the ice cream. Spread over the banana ice cream layer. Freeze for 1 hour or until firm.
    3. 3
      Place the remaining vanilla ice cream in a bowl. Allow to soften slightly. Use your hands to roughly crush the biscuits into the bowl. Fold the biscuits through the ice cream. Spread over the chocolate ice cream layer. Cover with plastic wrap. Freeze for at least 4 hours or overnight to firm.
    4. 4
      To serve, invert onto a chopping board or serving platter. Remove the plastic wrap and cut into slices to serve.

    Ratings & Reviews:


    Nutritional Facts for Banana Choc & Peanut Butter Ice Cream Terrine

    Serving Size: 1 (110 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 235.7
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 6.4 g
    Cholesterol 35.7 mg
    Sodium 100.3 mg
    Total Carbohydrate 27.9 g
    Dietary Fiber 1.7 g
    Sugars 22.6 g
    Protein 4.9 g

    The following items or measurements are not included:

    peanut butter oreos

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