Sorbet and Ice Cream Terrine with Blackberry Compot

Name: Sorbet and Ice Cream Terrine with Blackberry Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pint raspberry sorbet; 1 pint lemon sorbet; 1 pint vanilla ice cream; 1 pint mango sorbet; 1 pint boysenberry sorbet; 1/2 cup seedless blackberry jam; 2 teaspoons grated lemon peel; 1 teaspoon fresh lemon juice; 2 1/2-pint containers fresh blackberries; 1 tablespoon thinly sliced fresh mint leaves

Servings: persons

1
Line 9x5x2 3/4-inch metal loaf pan with 2 layers of plastic wrap, extending 3 inches over sides.
2
Scoop raspberry sorbet into medium bowl and stir to soften; let stand at room temperature until sorbet is spreadable, stirring occasionally, about 10 minutes.
3
Spread sorbet evenly in bottom of prepared loaf pan.
4
Place loaf pan in freezer.
5
Scoop lemon sorbet into another medium bowl; stir and let stand at room temperature until spreadable, stirring occasionally, about 10 minutes.
6
Spoon lemon sorbet in large dollops atop raspberry sorbet, then spread in even layer.
7
Return loaf pan to freezer.
8
Repeat procedure with vanilla ice cream, then mango sorbet, and finally boysenberry sorbet.
9
Fold plastic wrap overhang over terrine; cover with aluminum foil.
10
Freeze terrine overnight.
11
(Terrine can be made 4 days ahead.
12
Keep frozen.)
13
Stir blackberry jam in heavy medium saucepan over medium-low heat until melted.
14
Stir in grated lemon peel and fresh lemon juice.
15
Cool to room temperature.
16
Stir in fresh blackberries, crushing some with fork to release juices.
17
Refrigerate compote until cold, at least 2 hours and up to 1 day.
18
Stir sliced fresh mint into blackberry compote.
19
Invert terrine onto platter; peel off plastic wrap.
20
Cut terrine into slices.
21
Serve with blackberry compote.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pint raspberry sorbet, 1 pint lemon sorbet, 1 pint vanilla ice cream, 1 pint mango sorbet, and more.

Yes, Sorbet and Ice Cream Terrine with Blackberry Compote falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Sorbet and Ice Cream Terrine with Blackberry Compote

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions