I have love for all Girl Scout cookies, but Samoas hold a special place in my heart thanks to the tasty trifecta of chocolate, caramel and coconut. I tried to recreate the magic in a terrine version with three pints of gelato. It's all the flavor of the beloved cookie in frozen form.
Samoa Ice Cream Terrine
1 pint of coconut gelato
1 pint of caramel gelato
1 pint of dark chocolate gelato
1 cup toasted coconut
3 ounces bittersweet chocolate
Line the inside of a loaf pan with plastic wrap, letting a few extra inches hang out over the edges. I found taping the excess plastic wrap to the outside of the pan helped the first layer go in smoother. Let the pint of your first layer of ice cream or gelato (coconut), soften for about 20 minutes, so it’s spreadable. Using a rubber spatula, spread the whole pint in a flat layer over the bottom of the pan. Place loaf pan in the freezer for 30 minutes.
While that layer freezes, remove your second pint (caramel) from the freezer, so it can soften. Once the first layer is firm, spread the second pint of ice cream over it and return the loaf pan to the freezer. Repeat the process with your third layer (chocolate). Once you’re finished, cover the top layer with plastic wrap. Let the finished terrine freeze for at least 6 hours. Once it's ready, unfold the plastic wrap and invert the pan onto a serving plate. With a little wiggling, the terrine should slip out. Remove plastic wrap and garnish with toasted coconut. Melt chocolate and drizzle or pipe over terrine. Slice with a serrated knife and serve immediately.