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Crispy Chocolate Ice Cream Terrine

What gives this creamy chocolate dessert terrine a crunchy texture?



  • 500 grams whipped cream
  • 1 can (395 grams of sweetened condensed milk (cooked beforehand for about 1 hour in the can, in boiling water)
  • 1 tablespoon powdered cocoa
  • 2 cups crisped rice
  • 300 grams bittersweet baking chocolate

Let's get Cooking...

  1. Beat the whipped cream with the cooked sweetened condensed milk and the powdered cocoa in a mixer.
  2. Add the 1/2 cup of crisped rice to the mix.
  3. Place in a baking dish covered with plastic wrap and take it to the freezer for 2 hours.
  4. Melt the chocolate in a water bath and the rest of the crisped rice (11/2 cup).
  5. Place it in the freezer for 2 more hours.
  6. Take the ice cream cake out of the mold and cover it with the mixture of melted chocolate and rice flakes.