Sorbet Terrine
Just five ingredients and a bread pan to create this beautiful, show-stopping sorbet terrine! Layers of sorbet, frozen fruit, and vanilla bean ice cream make for an easy, impressive dessert.
Servings: 10 servings
Cost: $9.13
Equipment
- Food processor or blender
Ingredients
- 1 (12-ounce) package Frozen Fruit Cherry Berry Blend I use Dole
- 2 tablespoons heavy cream see note 1
- 1/4 cup sugar
- 2 pints mango sorbet
- 24 ounces vanilla bean ice cream 1/2 of a 48-ounce container
- 1 teaspoon coconut extract optional
Instructions
- Line a bread pan with parchment paper. (Foil will work, but parchment is a lot better.)
- Set out frozen berries, sorbet, and ice cream at room temperature for 5–10 minutes. (If your home is warm, less time.)
- In a food processor or blender, blend the bag of berries, heavy cream, sugar, and coconut extract (if using). Blend until completely smooth. Remove 1/3 of the puree and place in the fridge in a container.
- Spoon small spoonfuls of the mango sorbet and ice cream into the bread pan in a decorative manner. Fill the empty spaces with the berry puree. Smooth and press down on the ice cream/sorbet to avoid any empty spaces.
- Fill up the entire bread pan, using up all the sorbet, ice cream, and puree.
- Cover tightly and freeze overnight or at least 8 hours.
- When ready to serve, remove from freezer and flip over onto a large plate. Slice into it and serve with the reserved 1/3 of the berry puree. Serve immediately and quickly return any leftovers to the freezer.
Video
Notes
Note 1: 1 and 1/2 tablespoons milk can be substituted in a pinch.
Storage: Store leftover sorbet in an airtight container with plastic wrap pressed on top. Freeze in your freezer and enjoy within a week for best texture.
Nutrition
Serving: 1serving | Calories: 273kcal | Carbohydrates: 39.9g | Protein: 3.6g | Fat: 12g | Cholesterol: 64.3mg | Sodium: 42.9mg | Fiber: 2.2g | Sugar: 36.4g