Layered Ice Cream Terrine
- Ready In:
- 5hrs 30mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 12 unfilled ladyfingers
- 1 pint raspberry sherbet, slightly softened
- 1 pint vanilla ice cream or 1 pint vanilla frozen yogurt, slightly softened
- 1 pint chocolate ice cream or 1 pint chocolate frozen yogurt, slightly softened
- 2 cups non-dairy whipped topping, whipped stiff
- chocolate syrup (for drizzling)
directions
- Tear off two 20-inch lengths of aluminum foil.
- Place on top of each other and fold over sides to make 9-inch wide strip.
- Fit into 9x5-inch loaf pan, letting ends extend above long sides of pan to cover top when filled.
- Split ladyfingers apart and separate tops from bottoms.
- Spoon raspberry sherbet into foil lined loaf pan. With back of spoon, press into even layer.
- Arrange 12 ladyfinger halves over sherbet (make 4 rows with 3 ladyfingers each).
- Top with even layer of vanilla ice cream.
- Repeat layers with remaining ladyfingers and chocolate ice cream.
- Fold foil tightly over top of loaf.
- Freeze at least 5 hours or overnight.
- To serve, fold back foil.
- Loosen ends from pan with thin knife.
- Holding foil, carefully lift load from pan and invert onto serving dish.
- Just before serving, spread whipped cream over top and drizzle with melted chocolate.
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RECIPE SUBMITTED BY
Ashley U
Bellingham, WA
I live in the beautiful, rainy northwest. I'm currently working as a CNA taking care senors with mental illness. I love cooking and would like someday to own my own resturant. My passions include photography, cooking, reading and of course, shoping. I enjoy swiming and hiking.