Christmas cake ice-cream terrine

15 minutes Serves 12


  • 450g Christmas cake, or pudding, cut into 1.5cm slices
  • 2 Tbsp orange juice concentrate
  • 1 Tbsp finely grated orange zest
  • 2L vanilla ice cream, softened
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  • 1. Line a 14cm x 21cm loaf pan with wrap. Brush the cake slices with orange juice. Stir orange zest into the softened ice cream.

  • 2. Spread half the ice cream mixture into the pan. Top with cake slices then remaining ice-cream. Cover and freeze until firm.

  • 3. Using a warm knife, cut terrine into 12 slices to serve.


  • • Energy 2702Kj • Protein 10g • Total Fat 30g • Saturated Fat 18g • Carbohydrates 81g • Sugars 71g • Sodium 275mg

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