Christmas Ice-Cream Terrine

Ingredients (serves 12)
1 x 3 pints vanilla ice-cream
3 x 3.5 oz pkts multicoloured glace cherries, halved
2 x 3.5 oz pkts blanched almonds
1 x 4 pints chocolate ice-cream
1 cup Blackwood Lane fruit mince
Fresh raspberries, to serve
Icing sugar, to dust
Method
Line bases and sides of two 4 inches-deep, 4 x 8 inches (base measurement) loaf pans with non-stick baking paper, allowing the 2 long sides to overhang. Place the vanilla ice-cream in the fridge for 30 minutes to soften slightly. Transfer to a stainless-steel mixing bowl and fold in the cherries until combined.
Divide the ice-cream mixture among prepared pans and use the back of a spoon to smooth the surface. Tap firmly on the work surface to remove any air bubbles. Cover with foil and place in the freezer for 4-6 hours or until very firm.
Meanwhile, cook the almonds in a small non-stick frying pan over medium heat, tossing, for 3-4 minutes or until toasted. Set aside to cool slightly. Coarsely chop.
Place the chocolate ice-cream in the fridge for 30 minutes to soften slightly. Transfer to a stainless-steel mixing bowl. Fold in the fruit mince and almonds until well combined.
Spoon the chocolate ice-cream mixture over the vanilla ice-cream mixture in the pans and smooth the surface. Tap firmly on the work surface to remove any air bubbles. Cover with foil and place in the freezer for a further 10-12 hours or until very firm.
Remove ice-cream terrines from the freezer and turn onto serving platters. Remove the baking paper and top the terrines with raspberries. Dust with icing sugar and serve immediately.