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Homemade Ice Cream Terrine

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This no-churn homemade ice cream terrine layers frozen fruit into a creamy, colorful loaf without the need for an ice cream maker. It’s naturally sweet, visually stunning, and perfect for summer entertaining or a refreshing make-ahead dessert.

Ingredients

  • Pineapple Layer:
  • 1½ cups frozen pineapple chunks
  • 3 tablespoons powdered milk
  • 2 tablespoons powdered sugar
  • 2 tablespoons blueberry jam (for spreading)
  • Raspberry Layer:
  • 1½ cups frozen raspberries
  • 3 tablespoons powdered milk
  • 2 tablespoons powdered sugar
  • Mango Layer:
  • 1½ cups frozen mango chunks
  • 3 tablespoons powdered milk
  • 6–7 butter biscuits (for topping)

Instructions

  1. Line an 8.5 x 4.5 inch loaf pan with parchment paper, allowing some overhang for easy unmolding.
  2. Pineapple Layer: Blend frozen pineapple, powdered milk, and powdered sugar in a food processor until smooth and creamy (about 10 minutes). Spread into the loaf pan and freeze for 10–20 minutes.
  3. Spread a thin layer of blueberry jam over the pineapple layer and return to the freezer.
  4. Raspberry Layer: Blend frozen raspberries with powdered milk and powdered sugar until creamy. Spread evenly over the jam layer and freeze again.
  5. Mango Layer: Blend frozen mango with powdered milk (no sugar needed). Spread on top of the raspberry layer.
  6. Place butter biscuits on top of the mango layer and gently press in. Freeze the terrine for at least 2 hours or until firm.
  7. To serve, lift from the pan using the parchment, flip onto a platter, peel away paper, and let sit 5–10 minutes before slicing.

Notes

  • Use only frozen fruit for a thick, creamy texture.
  • Swap in your favorite fruits or jams for custom flavors.
  • Try layering chopped nuts, granola, or chocolate chips between layers for texture.
  • Vegan? Use plant-based powdered milk and vegan-friendly cookies.

Nutrition

Find it online: https://recipesbyliza.com/homemade-ice-cream-terrine/