Layered Ice Cream Terrine Recipes

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ICE CREAM LAYER CAKE



Ice Cream Layer Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound cake
1 cup vanilla ice cream, slightly softened
4 large peanut butter cup candies, roughly chopped
1 cup chocolate ice cream, slightly softened
1/2 cup chocolate candies, such as M and Ms, roughly chopped
1 cup chocolate chip ice cream, slightly softened
Chocolate shell ice cream sauce (the type that hardens), such as Smucker's Magic Shell, for covering the top

Steps:

  • Slice the pound cake horizontally into 3 pieces. Place the first slice in a loaf tin lined with plastic wrap. Cover the cake with the vanilla ice cream, followed by three-quarters of the chopped peanut butter cups. Add a second layer of cake and cover with the chocolate ice cream, followed by three-quarters of the chocolate candies. Place the last layer of cake on top, followed by the chocolate chip ice cream. Cover with the chocolate shell sauce, then the remaining peanut butter cups and chocolate candies. Let the sauce set for a few seconds, then fold over the plastic wrap and place in the freezer until frozen, about 4 hours.
  • When ready to serve, pull back the plastic wrap, gently lift the cake out and peel off the wrapping completely. Slice to serve.

MOCHA ICE CREAM TERRINE



Mocha Ice Cream Terrine image

Provided by Amy Finley

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 4

1 pint premium vanilla ice cream, softened
8 ounces chocolate-covered espresso beans, finely chopped
1 pint premium coffee ice cream, softened
1 pint premium chocolate ice cream, softened

Steps:

  • Special equipment: 9 by 5-inch (1 1/2 pound) metal loaf pan
  • Overlap 2 (18-inch long) sheets of plastic wrap at their centers, forming a cross. Use the plastic wrap to line the long and short sides of the loaf pan, letting the excess plastic wrap hang over the sides. Empty the softened vanilla ice cream into the loaf pan and smooth into a level layer using the back of a metal spoon. Sprinkle with 1/3 of the chopped espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of coffee ice cream on top of the vanilla ice cream and espresso beans. Sprinkle with an additional one third of the espresso beans and return to the freezer until firm, about 15 to 20 minutes. Remove from the freezer and smooth a layer of chocolate ice cream over the layer of coffee ice cream and espresso beans. Fold over the excess plastic wrap to enclose the terrine and return to the freezer until very firm, at least 1 hour. To serve, remove the terrine from the freezer and unmold onto a chilled platter, peeling away and discarding the plastic wrap. Cut into slices using a knife dipped into warm water and wiped clean after each slice. Serve on cold plates garnished with the remaining chocolate-covered espresso beans.

LEMON AND BLUEBERRY ICE CREAM TERRINE



Lemon and Blueberry Ice Cream Terrine image

Provided by Lauren Chattman

Categories     Mixer     Berry     Citrus     Dairy     Fruit     Dessert     Freeze/Chill     No-Cook     Fourth of July     Kid-Friendly     Backyard BBQ     Frozen Dessert     Blueberry     Lemon     Party     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 8

3 pints vanilla ice cream, slightly softened
1 cup fresh blueberries, rinsed and picked over for stems
1/4 cup freshly squeezed lemon juice
1 tablespoon finely grated lemon zest
24 vanilla creme sugar wafers, such as Nabisco Biscos, crushed
3/4 cup heavy cream, chilled
1 1/2 tablespoons confectioners' sugar
1/2 teaspoon pure vanilla extract

Steps:

  • 1. Line a 9 1/2 x 4 x 3-inch loaf pan with a double layer of plastic wrap, making sure the wrap is tucked into all the corners and there is at least 1 inch overhanging the top of the pan on all sides.
  • 2. Combine 1 pint of ice cream with the blueberries in a food processor and process until smooth. Place in the freezer to keep cold so it doesn't melt while you work.
  • 3. Combine the remaining 2 pints of ice cream, the lemon juice, and the zest in a large bowl and mash with the back of a spoon until it is smooth but not yet melting. Spread half of the lemon ice cream in an even layer across the bottom of the prepared pan. Freeze for 10 minutes. Spread half of the blueberry ice cream mixture on top. Place the pan in the freezer until the blueberry layer is firm, at least 1 hour. Place the remaining blueberry ice cream and the remaining lemon ice cream in the freezer until ready to use.
  • 4. When ready to continue, let the blueberry and lemon ice creams soften for 5 minutes on the counter, then spread the remaining lemon ice cream over the firmed-up blueberry ice cream in the pan. Spread the remaining blueberry ice cream on top of the lemon. Sprinkle the cookie crumbs over the blueberry ice cream in an even layer, pressing them lightly into the ice cream. Cover the pan with plastic wrap and freeze until firm, at least 3 hours and up to 1 week.
  • 5. In a large bowl, using an electric mixer, whip the heavy cream with the confectioners' sugar and vanilla extract until it holds stiff peaks.
  • 6. Remove the pan from the freezer and gently tug the plastic wrap that lines the pan to loosen the cake. Place a serving platter over the pan and invert. Gently tap to release the cake. Slice and serve with whipped cream on the side.

SORBET AND ICE CREAM TERRINE WITH BLACKBERRY COMPOTE



Sorbet and Ice Cream Terrine with Blackberry Compote image

Categories     Berry     Dairy     Fruit     Dessert     Freeze/Chill     Fourth of July     Vegetarian     Quick & Easy     Backyard BBQ     Frozen Dessert     Blackberry     Raspberry     Mango     Summer     Party     Bon Appétit     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 12

Terrine
1 pint raspberry sorbet
1 pint lemon sorbet
1 pint vanilla ice cream
1 pint mango sorbet
1 pint boysenberry sorbet
Compote
1/2 cup seedless blackberry jam
2 teaspoons grated lemon peel
1 teaspoon fresh lemon juice
2 1/2-pint containers fresh blackberries
1 tablespoon thinly sliced fresh mint leaves

Steps:

  • For terrine:
  • Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap, extending 3 inches over sides. Scoop raspberry sorbet into medium bowl and stir to soften; let stand at room temperature until sorbet is spreadable, stirring occasionally, about 10 minutes. Spread sorbet evenly in bottom of prepared loaf pan. Place loaf pan in freezer. Scoop lemon sorbet into another medium bowl; stir and let stand at room temperature until spreadable, stirring occasionally, about 10 minutes. Spoon lemon sorbet in large dollops atop raspberry sorbet, then spread in even layer. Return loaf pan to freezer. Repeat procedure with vanilla ice cream, then mango sorbet, and finally boysenberry sorbet. Fold plastic wrap overhang over terrine; cover with aluminum foil. Freeze terrine overnight. (Terrine can be made 4 days ahead. Keep frozen.)
  • For compote:
  • Stir blackberry jam in heavy medium saucepan over medium-low heat until melted. Stir in grated lemon peel and fresh lemon juice. Cool to room temperature. Stir in fresh blackberries, crushing some with fork to release juices. Refrigerate compote until cold, at least 2 hours and up to 1 day.
  • Stir sliced fresh mint into blackberry compote. Invert terrine onto platter; peel off plastic wrap. Cut terrine into slices. Serve with blackberry compote.

RASPBERRY & DARK CHOCOLATE CHEAT'S ICE CREAM TERRINE



Raspberry & dark chocolate cheat's ice cream terrine image

Try this easy terrine for dessert, layered with ice cream, dark chocolate and marbled with a zingy raspberry purée. Prepare it ahead to wow your guests

Provided by Liberty Mendez

Categories     Dessert

Time 23m

Yield Serves 8-10

Number Of Ingredients 7

225g raspberries
1 tbsp caster sugar
½ lemon, juiced
400ml double cream
1 tbsp vanilla paste
275g condensed milk
200g dark chocolate, melted and cooled slightly, plus extra for topping

Steps:

  • Line a 900g loaf tin (ours was 9 x 20 x 7cm) with two sheets of overlapping baking parchment, leaving some overhanging on all sides of the tin. Put 175g of the raspberries, the caster sugar and lemon juice in a pan over a medium heat and simmer for 3 mins until softened slightly. Tip into a food processor or use a hand blender to blitz until smooth.
  • Whisk the double cream, vanilla and condensed milk using an electric whisk until soft peaks form. Pour in the raspberry purée, then stir carefully a few times to marble the raspberry through the cream.
  • Tip the remaining raspberries into the base of the lined tin. Cover with a third of the cream mixture, spreading it out evenly. Tap the tin down on a surface so that the mixture covers the raspberries. Using a spoon, drizzle over half of the melted chocolate to cover the cream. Top with another third of the cream mixture and spread it out. Drizzle over the remaining chocolate and top with the remaining cream.
  • Use the overhanging parchment to cover the top of the tin, using more parchment if it doesn't cover the terrine completely, and freeze for at least 8 hrs, or overnight. Before serving, let the ice cream sit at room temperature for 10 mins. Tip upside down and remove from the tin, and drizzle with a little more melted chocolate to decorate. Run boiling water over your knife, wipe dry, and slice to serve.

Nutrition Facts : Calories 416 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

LAYERED ICE CREAM " CAKE"



Layered Ice Cream

This is so good! and it has no cake in it. Someone saw the one I made and didn't believe I made it! I can't even believe I made it! It's so easy, all you need besides the ingredients is a springform pan, wax paper, and cooking spray. I love this recipe because there are infinite ways you can change what you use--I used different caramel type ice creams the first time I made it. Instead of pints, I just bought the larger ice creams because they were the same price. I just measured out the size of a pint-which is 2 cups. Next time I am going to use cheesecake filling, strawberry gel, and strawberry cheesecake ice cream! There are endless possibilities! I got the recipe from a Family Circle magazine, and the recipe makes a neopolitan-like cake, but you can change the ice creams to whatever you want! Great for a hot summer's day, and it's a fun way to eat your favorite ice creams!

Provided by Bettee Crocker

Categories     Frozen Desserts

Time 1h25m

Yield 8-12 serving(s)

Number Of Ingredients 7

15 Oreo cookies
1 tablespoon milk
8 -9 ice cream sandwiches, depending on size
1 pint mint chocolate chip ice cream
1 pint vanilla frozen yogurt
1 pint strawberry ice cream or 1 pint frozen yogurt
1 (8 ounce) container frozen whipped topping, thawed

Steps:

  • **You can use any kind of ice cream or frozen yogurt you want-be creative!**.
  • Coat bottom and side of a 9-inch round springform pan with nonstick cooking spray. Line side with waxed paper, using spray to help adhere to pan. Trim paper to height of pan.
  • Finely crush 12 Oreos in a food processor. Add milk; pulse just until mixture holds together. Set aside.
  • Unwrap 4 ice cream sandwiches. Working quickly, cut each in quarters (cut once horizontally, once vertically). Stack strips of sandwiches on end, packing them snugly together, around wax-paper-lined pan. Repeat with remaining sandwiches to form a stand-up edge. Spoon cookie crumbs into center of pan; press firmly over bottom. Freeze 1 hour.
  • Remove all 3 flavors of ice cream or frozen yogurt from freezer and let soften for 15 minutes at room temperature. Transfer mint ice cream to a small bowl and stir until good but firm spreading consistency. Repeat with vanilla and strawberry. Remove pan from freezer. Spread mint ice cream on bottom, then top with vanilla and strawberry, spreading all layers at level. Top with thawed whipped topping, swirling top decoratively. Crush remaining 3 Oreos and sprinkle over cake. Return to freezer; freeze overnight.
  • To serve, remove side of pan, then waxed paper. Cut into wedges.

Nutrition Facts : Calories 313.8, Fat 16.4, SaturatedFat 10.6, Cholesterol 10.6, Sodium 167.7, Carbohydrate 39.7, Fiber 0.9, Sugar 24.1, Protein 4.1

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