Fruitcake Coffee Ice-Cream Terrine

• 2 cups finely chopped fruitcake
• 1 1/2 quarts coffee ice cream, softened slightly

1. Line a metal loaf pan, 9 by 5 by 3 inches, with plastic wrap, leaving a 3-inch overhang on all sides.
2. In a bowl stir together the fruitcake and the ice cream, spread the mixture into the loaf pan, and fold the plastic-wrap overhang over the top.
3. Freeze the ice-cream mixture for at least 8 hours or overnight.
4. Unmold the terrine onto a serving dish and serve it sliced.

fruitcake, coffee ice cream

Taken from www.epicurious.com/recipes/food/views/fruitcake-coffee-ice-cream-terrine-10925 (may not work)