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Servings Per Recipe: 6
Amount Per Serving
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Allow the ice cream or gelato to sit at room temperature for several minutes until softened.
Spoon ice cream or gelato into the individual molds, filling until halfway full. Freeze for several minutes to allow the ice cream to harden a bit.
Place 8 cookies in a resealable bag. Zip the bag shut, then crush the cookies using a rolling pin.
Remove the cream molds from the freezer & spoon the crushed cookies over the caramel ice cream.
Spoon additional ice cream or gelato on top of the crushed cookies. Freeze until completely hard, at least one hour before serving.
Before serving, warm the Dark Chocolate Sauce on the stove over low heat, whisking to ensure smoothness. Spoon about 2-3 spoonfuls onto each dessert plate.
Remove each terrine from its mold (a) & place in the middle of the warm chocolate sauce (b). Serve the terrines with extra Biscoff cookies & chocolate sauce to your guests. Enjoy!
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