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