Homemade Ice Cream Terrine

This homemade ice cream terrine is a show-stopping frozen dessert that layers fruity flavors into a colorful and creamy loaf—no ice cream maker needed. Made with real fruit, powdered milk, and a little sugar, each layer blends into a smooth, no-churn treat that’s as vibrant as it is delicious. Whether I’m serving it at a summer gathering or indulging solo, this recipe never fails to impress.

Why You’ll Love This Recipe

• No ice cream machine required: All I need is a kitchen robot or strong blender.
• Visually stunning: Each slice reveals bold, colorful layers that are as pretty as they are tasty.
• Customizable: I mix and match fruits, jams, and toppings based on what I have or crave.
• Perfect for summer: Refreshing, fruity, and frozen—it’s ideal for hot days or a make-ahead dessert.
• Naturally sweet and creamy: The fruit adds flavor and color, while powdered milk and sugar create the creamy texture.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pineapple Layer

• Frozen pineapple
• Powdered milk
• Powdered sugar
• Blueberry jam (homemade or store-bought)

Raspberry Layer

• Frozen raspberries
• Powdered milk
• Powdered sugar

Mango Layer

• Frozen mango
• Powdered milk
• Butter biscuits (for topping)

directions

1. Line the Pan
   I start by lining an 8.5 x 4.5 inch loaf pan with parchment paper, letting the paper overhang so I can lift the terrine out easily later.
2. Make the Pineapple Layer
   I blend frozen pineapple, powdered milk, and powdered sugar in a kitchen robot. It takes about 10 minutes to become creamy. I spread this layer into the loaf pan and freeze it for 10–20 minutes.
3. Add the Blueberry Jam
   I spread a thin layer of blueberry jam over the pineapple base and return the pan to the freezer while I prepare the next layer.
4. Make the Raspberry Layer
   Using the same method, I blend frozen raspberries, powdered milk, and powdered sugar until creamy. I spread it evenly over the pineapple-jam layer and freeze again.
5. Make the Mango Layer
   I blend frozen mango and powdered milk (no sugar needed, since mango is sweet enough) until smooth and creamy. I spread it on top of the raspberry layer.
6. Add the Biscuit Topping
   I place 6–7 butter biscuits on top of the mango layer, gently pressing them in. Then I freeze the whole thing for at least 2 hours.
7. Unmold and Serve
   I lift the terrine from the pan using the parchment paper, flip it onto a platter, peel away the paper, and let it sit for 5–10 minutes to soften slightly before slicing.

Servings and timing

Servings: 10
Prep time: 30 minutes
Chilling time: 2 hours
Total time: 2 hours 30 minutes

Variations

• Fruits: I sometimes swap in strawberries, peaches, kiwi, or blackberries depending on what I have.
• Jam: Raspberry, fig, apricot, or even lemon curd works in place of blueberry.
• Extras: I add chopped nuts, chocolate chips, or crushed cookies between layers for crunch.
• Top layer: Instead of butter biscuits, I sometimes use ladyfingers, graham crackers, or granola.

storage/reheating

I keep leftovers wrapped tightly in the freezer for up to 1 week. If the terrine becomes too hard to slice, I let it sit at room temperature for 5–10 minutes before serving. I never reheat this dish—it’s meant to stay cold and creamy.

FAQs

Can I use fresh fruit instead of frozen?

No, I always use frozen fruit because it gives the creamy, thick consistency needed for each layer without melting too quickly.

Do I need an ice cream maker for this recipe?

Not at all. A strong blender or kitchen robot does the job perfectly—no churning needed.

Can I make this recipe ahead of time?

Yes! I prepare it the night before, freeze it, and slice it just before serving. It holds its shape beautifully.

How do I make it vegan?

I use plant-based powdered milk (like coconut or soy) and swap the butter biscuits with a vegan-friendly cookie.

Can I double the recipe?

Yes, I just use a larger loaf pan or two standard ones. I make sure to freeze between layers so everything stays firm.

Conclusion

Homemade ice cream terrine is one of those desserts that feels fancy but is secretly simple. I love how adaptable it is and how stunning it looks on the table. Each fruity, creamy layer is a surprise, and whether I serve it at a summer dinner party or just as a cool afternoon treat, it always earns compliments. If you’re looking for a no-fuss, no-machine dessert that still wows, this is it.

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