Ice Cream Sundae Terrine

Grab a loaf pan and a few pints of ice cream

This is going to be good. This decadent ice cream sundae terrine combines all the flavors of a classic ice cream sundae into a stunning sliceable summer dessert.

🍒 It’s so much fun to layer up – I chose to stick to classic vanilla, strawberry, and chocolate ice cream, but feel free to customize the flavors to your heart’s delight.

🍒 Yes it’s got the fudge sauce, the nuts, the cherries and the sprinkles!

🍒 It’s perfect as an alternative to a birthday cake for the ice cream lover in your life.

How to make an ice cream sundae terrine

The basic concept here is very simple, and can be adapted to all kinds of different flavor combinations and designs.

1. THE PAN: grab any standard loaf pan, metal, glass or ceramic, as long as it’s freezer-safe.
   • it’s important to line your loaf pan well with parchment paper or plastic wrap. I prefer parchment paper because it peels off more cleanly and doesn’t leave that wrinkly looking texture on the ice cream.
2. SOFTEN YOUR ICE CREAM: for each layer of ice cream, you’re going to want to soften it slightly and stir it until it’s a somewhat spreadable consistency. I do this by simply mixing it in a bowl with a spoon for a couple minutes. You don’t want it to get too melty, just soft enough that you can spread it into an even layer using the back of a spoon or an offset spatula.
   • 1 pint of ice cream will make a thick layer, and about a half pint of ice cream will make a thinner layer. There are about 2 1/2 pints of ice cream, plus a couple layers of fudge topping, in this terrine.
3. YOUR SUDAE EXTRAS: You can stick to just ice cream, or also layer in other ingredients like chopped nuts, fudge topping, crushed cookies like Oreos, etc.
   • Note: I learned the hard way that most store bought caramel toppings will not work as a layer in this terrine- they stay too soft even after freezing and leak out of the terrine. 🙁
4. FREEZE BETWEEN LAYERS: the trick is to take the time to freeze each layer for about 15-30 minutes before adding the next, to achieve nice defined layers. It takes a bit of time, but it’s not at all hard to do.
5. LET IT SET OVERNIGHT: I recommend making this terrine the afternoon or evening the day before you plan to serve it, and let it completely firm up in the freezer overnight. (So convenient!)

Tips for serving an ice cream terrine

• The big melt ~ expect the terrine to melt a little bit as you are serving it. If you like you can chill your serving plates ahead of time.
• Planning ahead ~ If you want the least fuss possible when it comes time to serve, try pre-slicing the terrine and freezing the slices on a parchment lined baking sheet. Then just transfer to serving plates when you’re ready.
• Last minute toppings ~ Since the vibe is already over-the-top, consider putting out extra toppings like whipped cream, caramel sauce, marshmallows, and maybe maraschino cherries for your guests to add to their slice.

Our ice cream sundae terrine has all the drama of an old-school molded dessert with a modern twist. The work is all done ahead of time, and the fun is in the dramatic slicing moment. Customize the layers and serve it all season long, to Dad on Father’s Day, for the 4th of July, and all those summer birthdays.

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Ice Cream Sundae Terrine

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This Ice Cream Sundae Terrine is a make-ahead layered ice cream dessert packed with classic sundae flavors: chocolate fudge, walnuts, cherries, sprinkles, and a crackly magic shell topping. Slice it like an ice cream cake for a fun summer dessert that feeds a crowd.

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Prep Time:1 hour hour 30 minutes minutes

chilling time:4 hours hours

Total Time:5 hours hours 30 minutes minutes

Servings: 10

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Equipment

• standard 9×5 loaf pan
• parchment paper or plastic wrap

Ingredients

 

US CustomaryMetric

• 12-15 pitted cocktail cherries or Maraschino cherries, stems removed.
• 1 pint vanilla ice cream, softened for spreading
• 11.5 ounces hot fudge topping , I used a jar of Smucker's brand, but of course you can make your own, recipe here.
• 1 cup walnuts, chopped
• 0.5 pint strawberry ice cream, softened for spreading
• 1 pint chocolate ice cream, softened for spreading

for the chocolate drizzle

• 1/2 cup chocolate chips
• 1 Tbsp coconut oil or vegetable oil

topping

• sprinkles, for topping
• caramel sauce for serving, optional

Instructions

• Line a standard 9 inch loaf pan with parchment paper. I lined it in both directions, leaving a little extra hanging over the edge, for easier removal. Tip: lightly grease the pan so the paper will stick and not slide around while you build your terrine.
• Scatter the pitted and de-stemmed cherries on the bottom of the loaf pan.
• In a mixing bowl, stir the vanilla ice cream until it is softened to a spreadable consistency.
• Spoon the vanilla ice cream over the cherries and smooth it out with the back of a spoon or an offset spatula.
• Sprinkle 1/2 cup of chopped walnuts over the vanilla ice cream, pressing in lightly.
• Place the loaf pan in the freezer for 15-30 minutes before moving on to the next layer.
• Spoon about 1/2 of the jar of hot fudge topping evenly over the layer of walnuts. Again, use the back of a spoon or an offset spatula to spread it out as evenly as possible. Don't worry if some of the walnuts get mixed in, that's fine.
• Place back into the freezer for 15-30 minutes.
• Next, add the strawberry ice cream. Soften first and mix in a bowl until just barely spreadable. Add to the top of the fudge layer, and spread it out. Top with the remaining 1/2 cup chopped walnuts, and place back in the freezer to set up.
• Add a second layer of fudge topping with the remaining half of the jar. Set in the freezer for 15-30 minutes.
• Finally, mix and soften the chocolate ice cream, and spread it in an even layer over the fudge topping. This will be the final layer. Cover the loaf pan gently with plastic wrap and freeze for at least a few hours, or ideally overnight.
• When you are ready to finish the terrine, make the chocolate shell topping by adding the chocolate chips and oil to a microwave safe bowl. Microwave in short bursts, stirring in between each burst, until the mixture is smooth. Allow it to cool to room temperature.
• Carefully remove the frozen terrine from the loaf pan by lifting the parchment paper "handles." Gently invert it onto a flat cutting board or tray for serving (choose something that can go into your freezer) and peel off the parchment.
• Drizzle the chocolate shell topping over the top of the terrine and top with sprinkles. Allow to harden in the freezer for a couple minutes before slicing and serving.

Notes

Take ice cream out of the freezer about 10–15 minutes before layering.You want it spreadable like thick frosting, not melted or soupy. For neater layers, soften each flavor one at a time.

For a shortcut use a readymade magic shell type chocolate topping for your terrine.

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Course: Dessert

Cuisine: American

Author: Sue Moran

Keyword: cherries, chocolate, hot fudge, ice cream, sundaes, walnuts

Nutrition

Serving: 1 slice · Calories: 566 kcal · Carbohydrates: 78 g · Protein: 8 g · Fat: 25 g · Saturated Fat: 11 g · Polyunsaturated Fat: 6 g · Monounsaturated Fat: 6 g · Trans Fat: 0.02 g · Cholesterol: 30 mg · Sodium: 335 mg · Potassium: 418 mg · Fiber: 4 g · Sugar: 46 g · Vitamin A: 302 IU · Vitamin C: 2 mg · Calcium: 153 mg · Iron: 2 mg

Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.

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