An ice cream terrine is a great dessert for a party since you can serve a lot of people in a short amount of time. Slice, plate, drizzle with sauce, and add a garnish of berries, nuts or mint—whatever. You can even slice the terrine in advance. Keep the slices in the freezer until dessert time.
We love them not just because they’re a surefire way to get oohs and ahs from your guests, but because they are ripe for Freestylin’. Go for the layered look and combine a few ice creams flavors or sauces (like Orange Blossom BFY, Milkiest Chocolate, and Wildberry Lavender ice cream topped with Extra-Bitter Hot Fudge sauce). Or riff on a classic graham-cracker-crusted pie. Just swap the custard or cream filling for a tart and creamy Buttermilk Frozen Yogurt—like we recently did with our Lemon & Blueberries BFY.
Lemon & Blueberries BFY Terrine
- ½ box graham crackers, crushed
- 1 stick butter, melted
- ¼ cup brown sugar
- 2 pints Lemon & Blueberries Buttermilk Frozen Yogurt
- Fresh whipped cream
- Blueberries + blueberry sauce (optional)
Preheat oven to 375 degrees. Line a metal loaf pan with parchment paper.
Combine graham crackers, butter, and brown sugar in a bowl. Spread graham cracker mixture evenly over the bottom of the loaf pan (the crust should be about an inch thick). Bake until golden brown, but still soft, roughly 5 minutes. Cool completely.
Once the crust is cooled, add both pints of Lemon & Blueberries BFY, spreading evenly in the pan. Freeze at least 4 hours or overnight.
Remove the terrine from the freezer and unmold by running a knife between the short ends of the pan and the ice cream to loosen it. (If needed, you can dunk the bottom of the pan in hot water for a few seconds.) Wrap tightly in parchment and then in plastic wrap to store.
To serve, remove the plastic and parchment. Top with fresh blueberries, blueberry sauce, and fresh whipped cream.
What is Freestylin’?
We’re glad you asked. Jeni designed her second cookbook, Jeni’s Splendid Ice Cream Desserts, like a mixing and matching game. Her idea: Master one base recipe (like an empanada dough, pie crust, or macaroon cake), and then swap out ingredients or combine them with other recipes to create an entirely new dish that’s uniquely you. This is how Jeni cooks at home. It’s what she calls cooking between the pages, or Freestylin’. Our Freestylin’ blog series is where we share riffs on Jeni’s recipes for even more inspiration.