Banana Choc And Peanut Butter Ice Cream Terrine

end the night time with this triumphant ice cream dessert that deserves a status ovation

The ingredient of Banana Choc And Peanut Butter Ice Cream Terrine

• 1 litre vanilla ice cream
• 200g chopped banana 2 small bananas
• 1 4 lemon juiced
• 500ml chocolate ice cream
• 1 four cup 70g crunchy peanut butter
• five double delight oreo biscuits peanut butter n chocolate creme

The Instruction of banana choc and peanut butter ice cream terrine

• ufeffline a 21cm x 11cm loaf pan with plastic wrap permitting greater to hang over the edges place 1 2 of the vanilla ice cream right into a bowl allow to soften slightly blend the banana and lemon juice until pureed fold through the ice cream until nicely combined spread into the bottom of the pan freeze for 1 hour or till firm
• place the chocolate ice cream in a bowl allow to melt barely swirl the peanut butter thru the ice cream spread over the banana ice cream layer freeze for 1 hour or till company
• place the last vanilla ice cream in a bowl allow to melt barely use your hands to kind of overwhelm 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 the least four hours or in a single day to company
• to serve invert onto a slicing board or serving platter remove the plastic wrap and reduce into slices to serve

Nutritions of Banana Choc And Peanut Butter Ice Cream Terrine

fatContent: 258 598 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 27 grams carbohydrates
fibreContent: 22 grams sugar
proteinContent: n a
cholesterolContent: 6 grams protein
sodiumContent: 29 milligrams cholesterol