Homemade Ice Cream Terrine – adventures in home cooking

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I’m excited to share the ultimate with you Homemade ice cream terrine – smooth, creamy and full of colour. No ice maker required, just a reliable kitchen robot.

This frozen treat is made up of layers of ice cream molded into a loaf pan and served in stunning slices that show off their gorgeous, eye-catching layers.

My version is an adorable Bmade of pineapple, blueberries, raspberries and mango, but feel free to experiment with your favorite fruits or add jam, cookie crumbs, nuts and more for a delicious, refreshing treat perfect for hot summer days. Get creative and enjoy the good!

How to make a homemade ice cream terrine

You will need a good blender or kitchen robot and any fruit to freeze. Line an 8.5 x 4.5 (21 x 11 cm) loaf tin with baking paper.

Start with the first layer. To do this, place the in the kitchen robot frozen pineappleAdd the milk, powdered milk and powdered sugar and initially pulse until the pineapple chunks begin to break, then continue beating on high speed until stiff peaks form and the mixture is creamy, about 10 minutes. You can add more powdered sugar if needed. Spread the mixture evenly over the bottom of the loaf pan. Spread a thin layer of blueberry jam (homemade or store-bought) on top of the pineapple mixture, then place in the freezer while you prepare the other flavors.

For the raspberry layerRepeat all steps starting with the pineapple flavor. Take the mold out of the freezer and spread the raspberry mixture evenly over the other mold. Then place the mold back in the freezer.

For the Mango ice cream layer Repeat all the previous steps but in this case you don’t need powdered sugar as the mango is sweet enough. After the batter is creamy, spread it over the other two and top with 6-7 store-bought shortbread cookies. Place the loaf tin in the freezer for at least 2 hours.

To serve, lift the terrine out of the mold, turn it upside down on a platter and peel off the parchment paper. Leave on the work surface for 5-10 minutes to soften, then slice. I hope you will try this amazing frozen fruit dessert. If yes, share the photos with me Instagram. Would love to see how it goes for you. Enjoy!

Other frozen desserts you may want to try

The Chocolate Cherry Ice Cream Cake is a delicious and refreshing dessert that you can prepare on hot summer days. It consists of a juicy and intense cherry brownie on the bottom, a no-churn vanilla ice cream with chunks of semi-sweet chocolate and served with a fresh cherry coulis.

The Raspberry Almond Ice Cream Cake is easily one of the best ice cream recipes you can try. It consists of an almond crust followed by two different layers of no-churn ice cream and is filled with fresh raspberries and homemade raspberry jam.

That is expensive Triple chocolate semifreddo consists of layers of rich chocolate flavors. It offers a heavenly experience for chocolate lovers. Perfect for any occasion. Enjoy the creamy texture and irresistible flavor of this delicious frozen treat.

homemade ice cream terrine with mango, pineapple, blueberries and raspberries

YOU MAY ALSO LIKE:
Tiramisu Ice Cream
Cherry semifreddo
Chocolate Peanut Butter Ice Cream Cake
Baked Alaska
apricot ice
Strawberry condensed milk ice cream
Coconut Mango Ice Cream
melon ice cream
Nutella ice cream
Homemade vanilla ice cream
Blackberry strudel yoghurt ice cream
Chocolate Mascarpone Ice Cream
Plain strawberry ice cream
Nectarine yogurt popsicles
Grape Summer Frozen Dessert
Marbled strawberry parfat

Homemade ice cream terrine

Homemade ice cream terrine

This is the ultimate homemade ice cream terrine – smooth, creamy and full of colour. No ice maker required, just a reliable kitchen robot. This frozen treat is made up of layers of ice cream molded into a loaf pan and served in stunning slices that show off their gorgeous, eye-catching layers.

portions 10 portions

preparation time 30 minutes

time to relax 2 Hours

total time 2 Hours 30 minutes

Ingredients

pineapple ice cream

  • 9 oz (250g) frozen pineapple
  • 1/3 Cup (40g) milk powder
  • 3 tablespoon (25g) powdered sugar
  • 4 tablespoon (40g) Blueberry Jam homemade or bought

raspberry ice cream

  • 7 oz (200g) frozen raspberries
  • 1/3 Cup (40g) milk powder
  • 3 tablespoon (25g) powdered sugar

mango ice cream

  • 7 oz (200g) frozen mango
  • 1/3 Cup (40g) milk powder
  • 6-7 pieces (40g) butter biscuits

Might: 8.5 X 4.5Customs rectangle

instructions

Prepare the pineapple ice cream.

  • Line a 21 x 11 cm (8.5 x 4.4 inch) loaf tin with baking paper.

  • In a food processor, crush the frozen pineapple, powdered milk, and powdered sugar until the pineapple chunks break into small pieces.

  • Blend on high speed until creamy, about 10 minutes.

  • Pour the mixture into the prepared pan. Place in the freezer for about 10-20 minutes.

Prepare the raspberry ice cream.

  • Crush the frozen raspberries, milk powder and powdered sugar in the kitchen robot.

  • Blend on high speed until creamy.

  • Remove the pan from the refrigerator and pour the raspberry mixture over the other. Put it back in the freezer until you prepare the next layer.

Prepare the mango ice cream.

  • In the food processor, blend the frozen mango and powdered milk until the chunks break into small pieces.

  • Blend on high speed until creamy.

  • Remove the pan from the refrigerator and pour the mango mixture over the pineapple and raspberry mixture.

  • Top with 6-7 butter biscuits.

  • Place the pan in the freezer for at least 2 hours.

  • Lift the terrine out of the mold, place it upside down on a plate and peel off the parchment paper. Leave on countertop for 5-10 minutes to soften, then slice.

  • Serve with fresh fruit. Enjoy!

Nourishment

Portion: 1 serving of 10Calories: 130kcalCarbohydrates: 26.4GProtein: 5GFat: 1.1GCholesterol: 2mgSodium: 61mgPotassium: 91mgFiber: 2GSugar: 18.3GCalcium: 149mg



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