Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Steve Jackson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Tropical Ice Cream Terrine
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- Level: Easy
- Total: 40 min (plus 7 hr freezing)
- Active: 40 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 526
- Total Fat
- 29 g
- Saturated Fat
- 16 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 2 g
- Sugar
- 47 g
- Protein
- 7 g
- Cholesterol
- 83 mg
- Sodium
- 261 mg
This colorful ice cream terrine layers three bright, refreshing ice creams with rich dulce de leche sauce and cookie crumbs. We used mango, coconut and strawberry or cherry vanilla ice creams, but you could replace them with any of your favorite, fun flavors. Sweet whipped cream flavored with pineapple extract provides an unexpected punch of tropical flavor and a cool, creamy finish.
- Level: Easy
- Total: 40 min (plus 7 hr freezing)
- Active: 40 min
- Yield: 10 to 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 526
- Total Fat
- 29 g
- Saturated Fat
- 16 g
- Carbohydrates
- 61 g
- Dietary Fiber
- 2 g
- Sugar
- 47 g
- Protein
- 7 g
- Cholesterol
- 83 mg
- Sodium
- 261 mg
Ingredients
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Directions
- Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang. Sprinkle the bottom with 1/2 cup cookie crumbs, then drizzle with 1/4 cup dulce de leche. Spread the strawberry ice cream over the crumbs in an even layer. Top with 1/2 cup more cookie crumbs and 1/4 cup more dulce de leche. Freeze until somewhat firm, about 1 hour.
- Add the mango ice cream, spreading it in an even layer. Press the cherries into the ice cream, then smooth the layer again. Top with the remaining 1/2 cup cookie crumbs and 1/4 cup dulce de leche. Freeze until somewhat firm, about 1 hour.
- Top the cake with the coconut ice cream, spreading it evenly. Cover and freeze until hardened, about 4 hours or overnight.
- Remove the cake from the freezer and lift it from the pan using the overhanging plastic. Invert onto a chilled serving plate. Freeze while you make the whipped cream.
- Beat the heavy cream, confectioners’ sugar and both extracts in a bowl with a mixer on medium-high speed until stiff peaks form. Spread the whipped cream all over the cake, using the back of a spoon to make peaks. Freeze until the cream is firm, 30 minutes to 1 hour.
