Crunchy Sea Salt Caramel Ice Cream Terrines Served with Dark Chocolate Sauce


by: Entertaining is Easy/Lisa Newsome

f you are looking for a dessert “showstopper” that is easy-to-make & takes little time to prepare, then this is the dessert for you. All you need are 3 ingredients! Crushed Biscoff cookies are layered between sea salt caramel ice cream, frozen, then served with warm Dark Chocolate Sauce.


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serves: 6

2 pints sea salt caramel ice cream or gelato

1 package Biscoff Cookies

1/2 recipe Dark Chocolate Sauce

Special Items

individual silicone molds

Nutrition Facts
Crunchy Sea Salt Caramel Ice Cream Terrines Served with Dark Chocolate Sauce

Servings Per Recipe: 6

Amount per Serving

Calories: 169

  • Total Fat: 7.5 g
  •     Saturated Fat: 4.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 8.7 mg
  • Sodium: 68.9 mg
  • Total Carbs: 24.7 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 10.4 g
  • Protein: 2.7 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Allow the ice cream or gelato to sit at room temperature for several minutes until softened.

2.  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.

3.  Place 8 cookies in a resealable bag. Zip the bag shut, then crush the cookies using a rolling pin.

4.  Remove the cream molds from the freezer & spoon the crushed cookies over the caramel ice cream.

5.  Spoon additional ice cream or gelato on top of the crushed cookies. Freeze until completely hard, at least one hour before serving.

6.  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.

7.  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!

Cooks' note:
Silicone molds are the easiest to use for this dessert. Amazon probably has the best selection. I have had my molds for several years. I think an oval shape would also look great as a presentation for this dessert. Small springform pans would also work, but I really think the silicone molds are the easiest to use.

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