feasting with friends

Frozen Terrine

Today I’m sharing one of the easiest summertime desserts you can make… a frozen terrine. I’ve been making variations of this dessert since I first saw this idea on delish.com 5 years ago and it’s been a summer staple ever since.

frozenterrine1

When I think I’m bored with the concept, all I do is switch up the flavors or variety of frozen treat. Ice cream… fro-yo… sorbet… sherbet… gelato… they ALL work great! Fruity… chocolatey… nutty… there is NO wrong combination.

frozenterrine2

The one you’re seeing today is a fruity combination. I made it for dinner guests recently. The dessert was made in a loaf pan, though what you see here is the remaining terrine after serving dessert for 4.

I’ve found it’s best to use different varieties of frozen treats, if possible… texturally, it will make a happier mouth!  Here I used Mango Sorbet, Vanilla Fro-Yo and Raspberry Sherbet.

frozenterrine4

Recently, I also made a Chocolate/Chocolate Chip Ice Cream, Salted Caramel Fro-Yo and Butter Pecan Ice Cream Terrine recently. But guess what? No photos of that one… it was greedily eaten until it was gone!

frozenterrine3

The best part of this dessert? There really isn’t a “recipe”… all you have to do is purchase 3 pints of frozen treats and layer away. The only limitation before you is your imagination!

Frozen Terrine

  • Servings: 8
  • Difficulty: easy peasy
  • Print

Ingredients:
3 pints of your favorite ice cream, sherbet, fro-yo or sorbet
Optional for toppings: Fresh fruit, chocolate sauce, hot fudge, coconut, sprinkles…etc

Directions:
Line a loaf pan with plastic wrap, allowing excess wrap to hang down sides of pan for wrapping the finished product. Note: I consider this a “must” for easily removing the terrine.

Allow pint #1 sit at room temperature for about ten minutes to soften slightly.

Spread the softened ice cream in bottom of loaf pan. Be cautious to not dislodge the plastic wrap.

Place the loaf pan in the freezer to harden slightly. It will need about 10-15 minutes, so you can take pint #2 out of the freezer to soften somewhat.

Spread pint #2 over pint #1. Place loaf pan back in freezer and remove pint #3.

Spread pint #3 over pint #2. Pull excess plastic wrap around loaf pan and place in freezer for at least 4 hours before serving.

To Serve:
Dip the bottom and sides of loaf pan in warm water (I use the sink) for about 30 seconds. This will allow you to easily lift (using the plastic wrap) the terrine out of the loaf pan.

Turn terrine onto a platter and remove the plastic wrap. Slice and serve. Top as desired.

Easy, right?

FrozenTerrine6

31 comments

  1. Aren’t these good, Nancy? I love ’em and make one using the Neapolitan ice cream flavors. Love the Wow Factor when served. If they only knew how easy it is to prepare. I ain’t telling! Hmm … Now I “need” ice cream.. 🙂

    • I do love the flavors of Neapolitan ice cream! Do you remember Alinosi’s? The ice cream shop from Detroit’s east side… I just found their Spumoni in my local grocery store and that is definitely going in my next terrine! Thanks so much for visiting, John.

      • Remember them? Their home was a few blocks from ours and was probably the most popular house in our trick or treat circuit — and with good reason. 🙂

        • Oh my goodness…that’s awesome! From what I recall they did have a line of candy too. I would have had a few costumes in my arsenal to make multiple visits to their home. 😉

        • Psst … don’t tell anyone but that is exactly what we did. We’d go up to the door wearing masks, return a few minutes later without masks, and then come back still later wearing each other’s masks. In retrospect, I bet they knew all along. 🙂

        • Lol lol. I’m sure they did too, but you were apparently a very smart boy…and how could you resist such delectable offerings?!

    • This dessert has been a life saver three times recently…just no desire to bake for guests with this heat. It’s so refreshing and cools you off from the inside out. Thanks so much for stopping by Judi…hope you have a great week!

  2. I love, love, love this idea! It is so simple to make yet such a beautiful dessert. I can’t wait to try it! Definitely pinning. My mind is racing with all the different possibilities. Thanks so much for sharing this, Nancy!

    • The possibilities are endless, Shari, lol…no wonder your mind is racing! I’m thinking maybe thinner layers and repeating the flavors would be fun too. I’ll look forward to hear what flavors you choose!

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