Tropical Ice Cream Terrine
Key Details
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Level: Easy
Yield: 10 to 12 servings
Total Time: 40 minutes (plus 7 hours freezing)
Active Time: 40 minutes
This vibrant, colorful terrine layers three refreshing ice creams—strawberry, mango, and coconut—with rich dulce de leche and crunchy cookie crumbs for a fun, tropical dessert. The finishing touch is a sweet whipped cream infused with pineapple extract, adding an unexpected burst of flavor that complements the creamy layers perfectly. Feel free to swap the ice cream flavors with your favorites—this recipe is designed for customization!
Ingredients
1 1/2 cups cookie crumbs (divided into three 1/2-cup portions)
3/4 cup dulce de leche (divided into three 1/4-cup portions)
Strawberry ice cream (store-bought or homemade)
Mango ice cream (store-bought or homemade)
Pitted cherries (fresh or frozen)
Coconut ice cream (store-bought or homemade)
Heavy cream
Confectioners’ sugar
Pineapple extract
Vanilla extract (optional, for depth of flavor)
Directions
Prep the Pan: Line a 9-by-5-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides for easy removal later.
First Layer: Sprinkle the bottom of the pan with 1/2 cup cookie crumbs, then drizzle with 1/4 cup dulce de leche. Spread a smooth, even layer of strawberry ice cream over the crumbs. Top with another 1/2 cup cookie crumbs and 1/4 cup dulce de leche. Freeze until somewhat firm, about 1 hour.
Second Layer: Add a layer of mango ice cream, spreading it evenly over the first layer. Press cherries into the mango ice cream (this adds texture and fruitiness), then smooth the surface. Top with the remaining 1/2 cup cookie crumbs and 1/4 cup dulce de leche. Freeze again until somewhat firm, about 1 hour.
Final Ice Cream Layer: Spread a layer of coconut ice cream over the top. Cover the pan with plastic wrap and freeze until fully hardened, about 4 hours or overnight.
Unmold the Terrine: Remove the pan from the freezer and lift the terrine out using the plastic wrap overhang. Invert it onto a chilled serving plate to release. Return the terrine to the freezer while you make the whipped cream.
Make the Whipped Cream: In a large bowl, beat heavy cream, confectioners’ sugar, pineapple extract, and vanilla extract (if using) with an electric mixer on medium-high speed until stiff peaks form.
Decorate and Serve: Spread the whipped cream all over the terrine, using the back of a spoon to create decorative peaks. Freeze until the cream is firm, 30 minutes to 1 hour. Slice and serve chilled.
