An ice cream terrine is beautiful and ridiculously easy to make. Everyone will be so impressed! Top with roasted strawberries, fresh strawberries, or hot fudge!
It’s absolutely no secret that I love desserts (recipes in general, actually) that look fancy but are secretly SO easy to make. Like this chocolate tart. It’s stunningly beautiful but is made with four ingredients and requires no baking. It impresses everyone but it gets you in and out of the kitchen quickly. Win-win, especially if you’re making an entire meal for guests and not just a dessert.
This ice cream terrine is very similar in nature to that dreamy chocolate tart. It’s so beautiful and not a typical pie or cake; it’s up to you whether or not you want to tell all your friends and family how easy it was to make.
(As a side note, I always tell people how easy a recipe is…I don’t try to put on a front because I like to be real…plus I want other people to know they can do it too!)
Another great thing about this is that you can make it ahead and pull it out of the freezer whenever you’re ready to serve. This is a winning dessert all around.
About this ice cream terrine
If you’re unfamiliar with the word “terrine,” you’re probably not alone. It’s typically a word used in reference to a layered meat creation (most often a paté) and they’re usually served cold. They’re not really my favorite if I’m being honest. But if you make one with ice cream? Sign me up.
To make this ice cream, you line a loaf pan with parchment paper and then spoon in softened ice cream into layers.
For this particular ice cream terrine, I layered vanilla ice cream with strawberry ice cream.
Insider tip: My strawberry ice cream was very pale in color (hooray for less artificial color!), but for this particular recipe I wanted the colors to stand out a tiny bit more so the layers really popped. To achieve this, I did add a couple drops of pink food coloring.
Really truly, you could make an ice cream terrine with any flavors of ice cream that you like – but we’ll get to that in a second.
For this one, I kept things classic and very summery with strawberry and vanilla and topped it with roasted strawberries.
When roasted, strawberries, like many other things, intensify in flavor. The natural sugars are brought out and they become slightly caramelized and so irresistible. It might sound unusual at first, but I assure you, they are what is going to take this terrine to the next level. Of course, if you’re rushed, it would also be great with fresh strawberries.
If you’re going the route of fresh strawberries, I’d recommend slicing them and tossing them with just a bit of sugar or honey and letting them sit for 20-30 minutes. This will allow them to macerate slightly and bring out some of the juices, forming a nice sauce.
Homemade hot fudge would also be phenomenal on this terrine!
How to make this terrine your own
Something else I love is when a recipe is easily adaptable. Half the fun of cooking is making a recipe your own and some recipes are better suited for adaptations than other recipes. This one couldn’t be easier to change to suit your wants/needs/cravings/ideas. The options are really more endless as ice cream flavors, but here are a few I can’t wait to try, or would like to try if my kids weren’t allergic to nuts.
- Peanut butter and chocolate! Obviously. Try a moosetracks/peanut butter cup type ice cream layered with chocolate.
- Mocha! Try layering chocolate ice cream and coffee ice cream for an ice cream version of the coffeeshop favorite.
- Make it minty! Layer mint chocolate chip with chocolate ice cream.
- Cookie dough is always a favorite…try layering chocolate chip cookie dough ice cream with…chocolate ice cream!
- Double cookie: Layer chocolate chip cookie dough ice cream with cookies and cream ice cream for the cookie monsters in your life.
- Neapolitan: Get fancy and make your own neapolitan with chocolate, vanilla, and strawberry ice cream layers.
What would you use to layer into an ice cream terrine? The combinations are really truly endless, and the great thing about this is that you could use dairy-free ice cream or frozen yogurt, too.
More easy summertime desserts:
- 4-5 cups of strawberry ice cream, softened on counter for about 30 minutes
- 4-5 cups of vanilla ice cream, softened on counter for about 30 minutes
for roasted strawberries
- 1 pound strawberries, washed and tops trimmed off
- 2 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine-grain sea salt
- Preheat oven to 350ºF.
- Line a loaf pan with parchment paper, leaving some hanging out of the pan to use as handles to remove the terrine once it is frozen.
- Spoon each flavor of ice cream into a bowl and stir until softened and easy to spread, with no lumps.
- Layer strawberry ice cream into the bottom of prepared loaf pan (the first layer in will be your top layer when you remove it from the pan). Repeat with vanilla ice cream, and then strawberry, and then vanilla. You want at least three layers, and I wouldn't recommend more than 5.
- Place in freezer to solidify.
- Meanwhile, on a large parchment-lined baking sheet, toss strawberries with maple syrup, vanilla, and salt. Bake until caramelized and juicy, 28 to 30 minutes, stirring once.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Ben loved this as well, and was very impressed by the presentation.
Changes I would make: None are necessary at all, but have fun with the adaptations I mentioned above, or make it your own, in your own way!
Difficulty: So easy!