Chocolate Paradise Terrine
1 quart chocolate ice cream, softened
1 tablespoon butter
1/3 cup chopped macadamia nuts
1/2 cup (2 ounces) chopped dark chocolate covered coconut candy bar
1/4 cup chopped maraschino cherries
1 1/2 pints (3 cups) French vanilla ice cream, softened
Line 8 1/2x4 1/2 inch loaf pan with foil, allowing foil to come over sides of pan. Spread 2/3 of chocolate ice cream evenly over bottom and sides (not ends) of pan, forming 1/2 inch thick layer. Freeze 2 hours or until firm. Melt butter in small skillet over low heat. Add nuts; cook until nuts are golden brown. Cool. Stir nuts, candy and cherries into vanilla ice cream. Spread over chocolate ice cream layer; freeze 2 hours or until firm. Cover vanilla ice cream with remaining chocolate ice cream, spreading evenly. Freeze overnight.
To serve, remove from pan; peel off foil. Cut into 3/4 inch slices. Serve on plates lined with chocolate sauce, if desired.