I am glad to share with you 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.
My version is a delightful blend of pineapple, blueberries, raspberries, and mango, but feel free to experiment with your favorite fruits or add jams, cookie crumbs, nuts, and more for a mouthwatering, refreshing treat, perfect for hot summer days. Get creative and savor the goodness!
How to make homemade ice cream terrine
You need a good blender or a kitchen robot and all the fruits to be frozen. Line a 8.5 x 4.5 loaf pan (21 x 11 cm) loaf pan with parchment paper.
Start making the first layer. For this put into the kitchen robot the frozen pineapple, the powdered milk and powdered sugar and start to pulse at first, until the pineapple chunks start to break, then keep mixing at high speed until stiff peaks form and the mixture is creamy, for about 10 minutes. You can add more powdered sugar if needed. Spread out the mixture into an even layer across the bottom of the loaf pan. Spread a thin layer of blueberry jam (home made or bought) over the pineapple mixture then place it into the freezer while you make the other flavours.
For the raspberry layer, repeat all the steps from the pineapple flavour. Take the pan out from the freezer and spread the raspberry mixture evenly all over the other one, then but the pan back into the freezer.
For the mango ice cream layer repeat all the previous steps but in this one you don’t need powdered sugar, as the mango is sweet enough. After the mixture is creamy, spread it over the two others and top it with 6-7 store bought butter biscuits. Place the loaf pan into the freezer for at least 2 hours.
To serve, 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. Hope you will try this amazing fruit frozen dessert. If you do, share the photos with me on Instagram. Would love seeing how it turns out for you. Enjoy!
Other frozen desserts you may like to try
This Chocolate Cherry Ice Cream Cake is a delightful and refreshing dessert you can prepare during the hot summer days. It consists of a moist and intense cherry brownie at the bottom, a no churn vanilla ice cream with bits of semisweet chocolate and served with a fresh cherry coulis.
This Raspberry Almond Ice Cream Cake is simply one of the best ice cream recipes you can try. It consists of an almond crust followed by two different layers of no churn ice cream and filled with fresh raspberries and homemade raspberry jam.
This luscious Triple Chocolate Semifreddo consists of layers of rich chocolate flavors. It offers a heavenly experience for chocolate enthusiasts. Perfect for any occasion, savor the creamy texture and irresistible taste of this delightful frozen treat.
YOU MAY ALSO LIKE:
Tiramisu Ice Cream
Cherry Semifreddo
Chocolate Peanut Butter Ice Cream Cake
Baked Alaska
Apricot Ice Cream
Strawberry Condensed Milk Ice Cream
Coconut Mango Ice Cream
Melon Ice Cream
Nutella Ice Cream
Homemade Vanilla Ice Cream
Blackberry Swirl Yogurt Ice Cream
Chocolate Mascarpone Ice Cream
Easy Strawberry Ice Cream
Nectarine Yogurt Popsicles
Grape Summer Frozen Dessert
Marbled Strawberry Parfait
Homemade Ice Cream Terrine
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
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
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
