Ice Cream Terrine with Roasted Strawberries
This ice cream terrine is impressively beautiful and very easy to make. Top it with fresh or roasted strawberries, or homemade hot fudge!
Servings: 8 servings
Ingredients
Ice Cream Terrine
- 4 to 5 cups strawberry ice cream, softened on counter for about 30 minutes
- 4 to 5 cups vanilla ice cream, softened on counter for about 30 minutes
Roasted Strawberries
- 16 ounces strawberries, rinsed and hulled
- 2 tablespoons pure maple syrup (honey is fine, too)
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon fine-grain sea salt
Instructions
- Line a loaf pan with parchment paper, leaving excess 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 somewhat softened and easy to spread.4 to 5 cups strawberry ice cream, softened on counter for about 30 minutes, 4 to 5 cups vanilla ice cream, softened on counter for about 30 minutes
- 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. If you want really distinct layers, I recommend freezing each layer for 20 minutes before adding the next layer.
- Cover tightly with plastic wrap or foil and place in freezer until solidly frozen, 3 to 4 hours or overnight.
- Meanwhile, prepare roasted strawberries. Preheat oven to 350ºF. LIne a large rimmed baking sheet with parchment paper.
- Toss strawberries with maple syrup, vanilla, and salt. Spread on prepared baking pan and bake until caramelized and juicy, 28 to 30 minutes, stirring once. Let cool until ready to use.16 ounces strawberries, rinsed and hulled, 2 tablespoons pure maple syrup, 1 teaspoon pure vanilla extract, ⅛ teaspoon fine-grain sea salt
- To serve, remove terrine from the pan by flipping it upside down. Carefully peel off the parchment paper. Slice with a large thin-bladed knife. I usually run hot water over the blade between each slice for clean cuts.
Notes
- Feel free to create your own ice cream terrine. Check the post above for ideas. You can use pretty much any type or flavor of ice cream or frozen yogurt. Add layers of crushed nuts or cookies in between the layers for added excitement.
Nutrition
Serving: 1slice | Calories: 296kcal | Carbohydrates: 42g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 130mg | Potassium: 354mg | Fiber: 2g | Sugar: 20g | Vitamin A: 496IU | Vitamin C: 39mg | Calcium: 178mg | Iron: 0.4mg
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