Ingredients for Layered Ice Cream Terrine
- 24 ladyfingers
- 2 cups raspberry sherbet
- 2 cups vanilla ice cream
- 2 cups chocolate ice cream
- Non Dairy Whipped Topping
- Chocolate Syrup
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How to Make Layered Ice Cream Terrine
- Tear off two 20-inch lengths of aluminum foil. Place on top of each other and fold over the sides to create a 9-inch wide strip.
- Fit the foil into a 9x5-inch loaf pan, letting the ends extend above the long sides of the pan to cover the top when filled.
- Separate 24 ladyfingers into tops and bottoms.
- Spoon 2 cups of raspberry sherbet into the foil-lined loaf pan. Press into an even layer with the back of a spoon.
- Arrange 12 ladyfinger halves (bottoms) over the sherbet layer.
- Top with an even layer of 2 cups vanilla ice cream.
- Repeat layers with the remaining 12 ladyfinger halves (tops) and 2 cups chocolate ice cream.
- Fold the foil tightly over the top of the loaf.
- Freeze for at least 5 hours, or overnight.
- To serve, fold back the foil. Loosen the edges from the pan with a thin knife.
- Holding the foil, carefully lift the terrine from the pan and invert it onto a serving dish.
- Just before serving, spread 1 cup of whipped cream over the top and drizzle with 1/4 cup melted chocolate.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
89g
Fat
32g
Carbs
9g
