I scream, you scream, we all scream for ice cream! It’s summertime, and that means it’s time to break out that cold treat that everyone loves. This is an impressive, more stylish way to serve a dessert that kids have been shoving their faces in for decades.
My favorite part about this dessert is the chocolate layer. It’s actually not ice cream, but a rich ganache. It added a little bit of chewiness to the texture, and it was decadent and perfect. It doesn’t have to be ganache though, if you prefer the ease of using ice cream!
This is also another dish where you can be super creative and come up with all kinds of different flavors! In addition to the chocolate ganache, I used strawberry and cookies ‘n’ cream ice cream. I wanted flavors that had different colors so you could see the layers better. I will say that the cookies ‘n’ cream flavor didn’t stand out much against the other two, and I couldn’t taste it as much (unless I got an awesome chunk of cookie!). If you wanted to use homemade ice cream you could. I used store-bought this time because of time restraints, but maybe I’ll use homemade in the future!
I know that in the picture mine looks a little sloppy because it’s melting. Well, the recipe said to take it out of the freezer for about 30 minutes so that it would slide out of the pan better. Apparently the person who wrote the recipe does not live in Alabama where it’s above 90 degrees and the humidity is about 90%. Because after setting mine out for 30 minutes, it was nearly a puddle. I had to put it back in the freezer to firm up again before sliding it out. So that’s why the layers in mine aren’t really defined. If I had to do it again, I would NOT set it out at room temp first. Maybe if you tried to slide it out of the pan, and it was stuck, then let it sit for a while.
- 1 pint strawberry ice cream (or flavor of choice)
- 1 pint cookies 'n' cream ice cream (or flavor of choice)
- 1 pint chocolate ice cream (or flavor of choice)
- (optional) shaved chocolate for garnish
- Each pint of ice cream needs to be slightly softened. Line a metal loaf pan (8.5 x 4.5 inches) completely with two or three pieces of plastic wrap, leaving several inches of plastic overhanging on all sides.
- Choose which flavor you want on the TOP of the terrine. This flavor will go into the pan first. Spread ice cream in an even layer in the bottom of lined pan; freeze for 30 minutes.
- Spread next ice cream flavor in an even layer over the first; freeze for 30 minutes.
- Spread last ice cream flavor in an even layer over the second; cover with overhanging plastic wrap and freeze until firm, about 8 hours.
- Unwrap terrine and invert pan over a serving plate. Hold on to plastic wrap and lift off pan. Remove plastic wrap. Return to freezer for up to 2 hours, or serve at once.
- Garnish with shaved chocolate if desired. To serve, cut terrine into 1-inch-thick slices (dip knife in hot water and wipe dry between each slice).