Ice Cream Sundae Terrine
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.
Servings: 10
Equipment
- standard 9x5 loaf pan
- parchment paper or plastic wrap
Ingredients
- 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.
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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