Ice Cream Cake Terrine
|1 pkg||493 g Robin Hood® Quick Bread Mix, Chocolate Chip|
|¾ cup||175 mL water|
|3 tbsp||45 mL Crisco® Vegetable or Canola Oil|
|3 cups||750 mL your favourite ice cream, slightly softened for easy spreading|
- Preheat oven to 350°F (180°C). Grease a 9” x 5” (23 cm x 13 cm) loaf pan and line with parchment paper overlapping two sides for easy removal.
- Combine both packets in large mixing bowl. Stir to combine well. Add water, oil and eggs. Stir until everything is blended. Pour batter into prepared pan.
- Bake in preheated oven 45 to 50 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on wire cooling rack for 20 minutes. Remove from pan and continue cooling on rack.
- Line clean loaf pan with plastic wrap overlapping all sides for wrapping and easy removal. When cake is cold, slice horizontally into 3 slices. Place first slice, cut side up, into prepared pan. Spread with 1 ½ cups (375 mL) ice cream. Top with next layer of cake. Spread additional 1 ½ cups (375 mL) ice cream. Top with remaining cake layer. Press down on cake. Wrap well and place in freezer. Serve from frozen.