Sticky toffee terrine
Prep time: 30 minsTotal time: 
Sticky toffee terrine
Ice-cream cakes are the ultimate cheat-it dessert, requiring little more than nifty ingredients, freezer space and assembly time.
Prep time: 30 minsTotal time: 
Nadine Brown
Nadine Brown
Ingredients
- 2 x 224g McVitie’s Golden Syrup Sticky Pudding Cake
- 1.5 litres of good-quality vanilla ice cream (i.e. not soft serve/ soft scoop)
- 200ml double cream
- 100g Taste the Difference Salted Caramel Sauce
- 2 pieces all-butter fudge, diced
- 1 tsp sprinkles (we used Dr. Oetker Billionaire’s Chocolate Chips Mix)
Step by step
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Line a 7cm-deep, 10cm x 20cm (base measurements) loaf tin with clingfilm, leaving plenty of excess. Line over that with baking paper, letting it overhang the sides.
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Cut the syrup cake crossways into even slices. Spoon a litte of the ice cream into the loaf tin. Use an offset spatula or a spoon to even out and smooth the surface. Top with an even layer of cake, trimming and adding as needed to fit. Repeat with the remaining ice cream and cake, finishing with a layer of ice cream. Cover with the overhanging clingfilm and baking paper, then freeze for 6 hours, or overnight, until firm.
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Just before serving, whisk the cream until you have soft peaks. Turn the terrine out onto a serving board, peeling off the baking paper and clingfilm. Drizzle with the salted caramel sauce, dollop with the cream and decorate with the fudge and sprinkles. Cut into slices and serve immediately.
