Layered Sorbet and Ice Cream Terrine

Sorbet and Ice Cream – Is there a better way to cool down in the summer than with this delicious recipe? Our Layered Sorbet and Ice Cream Terrine incorporates a range of delicious ingredients, including fresh raspberries, dark chocolate, and an assortment of decadent sorbets. 

As its name suggests, this recipe is tailor-made for our Pâté Terrine. Crafted with durable stoneware, this piece of cookware offers excellent heat retention properties, perfect for freezing the sorbet and ice cream. The Pâté Terrine comes equipped with a tight-fitting lid, ensuring the ice cream freezes evenly. Be sure to top this recipe with your preference of raspberries, chocolate and almonds before serving! 

Our Layered Sorbet and Ice Cream Terrine is the ultimate dessert to prepare on those hot summer days, offering a refreshing snack! This recipe takes over two hours to prepare, including the time it takes to freeze, serving between six and eight portions at a time. Here are all the ingredients you need and the steps to follow before tackling this recipe. 

Line a rectangular terrine with parchment paper, letting it hang over the sides. 

Let the raspberry sorbet sit out at room temperature for 5 minutes. Spread the softened sorbet out into an even layer across the bottom of the rectangular terrine (each layer should be about ½ inch/1 cm thick). Place the terrine in the freezer to harden, about 1 hour.

Repeat the same steps with half of the vanilla ice cream. As you are adding the vanilla ice cream to the terrine and spreading it out, add in the chopped chocolate. Return the terrine to the freezer to harden for 1 hour. 

Repeat the same steps with the chocolate ice cream, adding in the frozen raspberries as you spread the ice cream in the terrine. Return the terrine to the freezer to harden for 1 hour. 

Repeat the same steps with the remaining vanilla ice cream, adding the almonds as you spread the ice cream in the terrine. Return the terrine to the freezer to harden for 1 hour. 

Finish off with a layer of strawberry ice cream, swirling the top to make a decorative pattern. 

Cover the terrine with the lid and freeze for at least 1 hour or until ready to serve.

To serve, lift the ice cream cake out of the terrine using the ends of the parchment paper. Carefully remove the parchment and transfer the cake to a serving platter. Top with fresh raspberries, chocolate and almonds, if desired. Slice and serve immediately.