Name a better combo than Choc Mud Scones, ice cream and more chocolate! This delicious terrine is a show stopping dessert that will impress your dinner guests.

Ingredients

8 Bakers Delight Choc Mud Scones, halved
250ml (1 cup) milk
500ml vanilla bean ice-cream
125ml (1/2 cup) caramel sauce
1 cup pretzels
Chocolate shards, to garnish

Method

STEP 1

Line a 12 x 25cm loaf tin with cling film, leaving some overhang

STEP 2

Pour half the milk into a bowl and lightly soak one scone half. Transfer into loaf tin pushing firmly into the base. Repeat step with seven more halves, soaking and pressing into tin creating a flat surface. Place into the freezer for two hours or until firm

STEP 3

Remove from freezer and transfer ice cream into the tin. Smooth evenly with a spatula and return to the freezer for three to four hours or until ice cream is firm

STEP 4

Finally, soak the remaining scones in milk and press into the tin. Cover with cling film and place into the freezer overnight to set

STEP 5

Remove from freezer 20 minutes before serving. Unfold cling film, place face down onto serving board and carefully turn over. Gently remove the tin and peel away cling film

STEP 6

Top with caramel sauce, pretzels and garnish with chocolate shards. Serve immediately