Strawberry-Pistachio Ice Cream Terrine
Indulge in the delightful layers of this Strawberry-Pistachio Ice Cream Terrine. Creamy strawberry, vanilla, and pistachio ice creams are stacked to create a beautiful striped presentation. Chopped pistachios add a satisfying crunch throughout, while frozen strawberries and a sprinkle of pistachio crumbs complete the look.
Recipe - Welcome
Strawberry-Pistachio Ice Cream Terrine
Prep Time120 Minutes
Servings8
0Calories560
Ingredients
3 cups strawberry ice cream
3 cups Goldenbrook Homemade Vanilla Ice Cream
3 cups pistachio ice cream
1 (16 oz) pkg frozen sliced strawberries, thawe
1/2 cup shortbread cookies, crushed (about 10 cookies)
1/2 cup shelled pistachios, chopped
fresh strawberries, for garnish
Directions
- Line a loaf pan with parchment paper, with the parchment hanging over the long sides of pan. Tape the paper on the sides to stay in place.
- Measure out each ice cream flavor. Let the strawberry one soften on the counter for 20 minutes. Return other flavors to the freezer.
- Stir the strawberry flavor with a spatula until spreadable. Spread in an even layer in the bottom of the loaf pan. Place in the freezer to set for 1 hour. Remove, and pour in the thawed strawberries. Spread evenly, and freeze again for 2 hours.
- When set, remove the vanilla ice cream from the freezer. Let soften for 20 minutes. Repeat the stirring process.
- Spread the vanilla over the sliced strawberries, and freeze for 30 minutes.
- In a bowl, stir together the crushed cookies and pistachios. Scatter evenly over the vanilla ice cream. Freeze for 1 hour to set.
- Remove pistachio ice cream from the freezer. Soften, and stir until spreadable. Add to the loaf pan over the cookie mixture.
- Place in the freezer, uncovered, for 2 hours to set. Remove from freezer, and wrap in foil.
- When ready to serve, remove the foil. Let sit on the counter for 5 minutes. Run a knife along the short edges where there was no parchment paper.
- Use the paper to loosen the terrine from the loaf pan. Invert onto a plate, and slice to serve. Garnish with the fresh strawberries.
Nutritional Information
Per Serving:
Calories: 560, Fat: 32 g (16 g Saturated Fat), Cholesterol: 120 mg, Sodium: 180 mg, Carbohydrates: 58 g, Fiber: 3 g, Protein: 10 g.
120 minutes
Prep Time
0 minutes
Cook Time
8
Servings
560
Calories
Shop Ingredients
Makes 8 servings
Goldenbrook Ice Cream, Premium, Strawberry - 0.5 Gallon
$3.99 was $7.99$7.98/gal
Goldenbrook Homemade Vanilla Ice Cream - 0.5 Gallon
$3.99 was $7.99$7.98/gal
Haagen Dazs Pistachio Ice Cream - 14 Fluid ounce
$6.99$0.50/fl oz
Brookshire's Frozen Fresh Sliced Strawberries - 16 Ounce
$6.49$0.41/oz
Walker's Shortbread Rounds, Gluten Free - 4.9 Ounce
$5.19$1.06/oz
Wonderful Pistachios Pistachios, Roasted & Salted, No Shells - 6 Ounce
$7.99$1.33/oz
Fresh Strawberries - 1 Pound
$3.29$3.29/lb
Nutritional Information
Per Serving:
Calories: 560, Fat: 32 g (16 g Saturated Fat), Cholesterol: 120 mg, Sodium: 180 mg, Carbohydrates: 58 g, Fiber: 3 g, Protein: 10 g.
Directions
- Line a loaf pan with parchment paper, with the parchment hanging over the long sides of pan. Tape the paper on the sides to stay in place.
- Measure out each ice cream flavor. Let the strawberry one soften on the counter for 20 minutes. Return other flavors to the freezer.
- Stir the strawberry flavor with a spatula until spreadable. Spread in an even layer in the bottom of the loaf pan. Place in the freezer to set for 1 hour. Remove, and pour in the thawed strawberries. Spread evenly, and freeze again for 2 hours.
- When set, remove the vanilla ice cream from the freezer. Let soften for 20 minutes. Repeat the stirring process.
- Spread the vanilla over the sliced strawberries, and freeze for 30 minutes.
- In a bowl, stir together the crushed cookies and pistachios. Scatter evenly over the vanilla ice cream. Freeze for 1 hour to set.
- Remove pistachio ice cream from the freezer. Soften, and stir until spreadable. Add to the loaf pan over the cookie mixture.
- Place in the freezer, uncovered, for 2 hours to set. Remove from freezer, and wrap in foil.
- When ready to serve, remove the foil. Let sit on the counter for 5 minutes. Run a knife along the short edges where there was no parchment paper.
- Use the paper to loosen the terrine from the loaf pan. Invert onto a plate, and slice to serve. Garnish with the fresh strawberries.