Homemade Ice Cream Terrine
This is the ultimate homemade ice cream terrine – smooth, creamy, and bursting with colors. No ice cream machine required, just a trusty kitchen robot. This frozen delight features layers of ice cream, molded in a loaf pan, and served in stunning slices, showcasing its beautiful, eye-catching layers.
Ingredients
Pineapple Ice Cream
- 9 oz (250g) frozen pineapple
- 1/3 cup (40g) powdered milk
- 3 tbsp (25g) powdered sugar
- 4 tbsp (40g) blueberry jam , homemade or bought
Raspberry Ice Cream
- 7 oz (200g) frozen raspberries
- 1/3 cup (40g) powdered milk
- 3 tbsp (25g) powdered sugar
Mango Ice Cream
- 7 oz (200g) frozen mango
- 1/3 cup (40g) powdered milk
- 6-7 pieces (40g) butter biscuits
Makes: 8.5 x 4.5inch rectangle
Instructions
Prepare the pineapple ice cream.
- Line a 8.5 x 4.4 inch (21 x 11 cm) loaf pan with parchment paper.
- In a kitchen robot, pulse together the frozen pineapple, powdered milk and powdered sugar until the pineapple chunks break into small pieces.
- Mix at high speed until the mixture becomes creamy, for about 10 minutes.
- Pour the mixture into the prepared pan. Put it into the freezer for about 10-20 minutes.
For the blueberry layer.
- Spread 4 tbsp (40g) of homemade or bought blueberry jam over the pineapple layer.
- Put the pan back in the freezer until you prepare the next layer.
Prepare the raspberry ice cream.
- In the kitchen robot, pulse together the frozen raspberries, powdered milk and powdered sugar.
- Mix at high speed until the mixture becomes creamy.
- Take the pan out of the fridge and pour the raspberry mixture over the other one. Place it back in the freezer until you prepare the next layer.
Prepare the mango ice cream.
- In the kitchen robot, pulse together the frozen mango and powdered milk until the chunks break into small pieces.
- Mix at high speed until the mixture becomes creamy.
- Take the pan out of the fridge and pour the mango mixture over the pineapple and raspberry one.
- Top with 6-7 butter biscuits.
- Place the pan into the freezer for at least 2 hours.
- Lift the terrine out of the pan, flip it upside down on a platter and peel away the parchment paper. Leave it for 5-10 minutes on the counter to soften, then you can slice it.
- Serve with fresh fruits. Enjoy!
Nutrition
Serving: 1 serving out of 10Calories: 130kcalCarbohydrates: 26.4gProtein: 5gFat: 1.1gCholesterol: 2mgSodium: 61mgPotassium: 91mgFiber: 2gSugar: 18.3gCalcium: 149mg