Boozy Cherry & Pistachio Ice Cream Terrine from the Bigger Bolder Baking Cookbook
Save RecipeA gorgeous ice cream dessert, filled with cherries and pistachios, sliced to serve — this is my Cherry & Pistachio Ice Cream Terrine recipe!
Hi Bold Baker!
I’m excited to bring you this exclusive recipe from my first cookbook, Bigger Bolder Baking. In the book, I have a handful of recipes that I consider to be a little more on the ‘adult’ side and this Boozy Cherry & Pistachio Ice Cream Terrine is one of them.
In case you didn’t already know, this is no ordinary dessert cookbook. What’s unique to my book is that the chapters are broken down into the tool and or piece of kitchen equipment needed to make that recipe. For example, one is dedicated to the ‘Wooden Spoon and Bowl,’ where you will find an endless list of cookies and desserts you can make using simply a wooden spoon and bowl! Chapter 6 is the ‘Mixer’ section where you need a hand or stand mixer to make those recipes, and that is where you will find this ice cream terrine recipe amongst many other cakes, puddings, and frozen desserts. This makes it really easy to navigate your way through my cook book.
Now let’s talk terrine! It’s time to buy up all those gorgeous cherries you are seeing at the market when they are at their very best! Using my No-Churn Ice Cream as a base, I fold in boozy macerated cherries, along with toasted pistachios, and freeze them in the desired pan. I love to serve this sliced and topped with even more macerated cherries and nuts for a gorgeous presentation. You could easily make this ahead of time giving you a no-fuss dessert ready to serve at any time.
Let me tell you: this dessert has a certain elegance and sophistication about it. Maybe it’s the bursting-sweet cherries, rich and creamy ice cream, or maybe the kick of liquor at the end that really makes it stand out.
I grew up in a household with a mother who loved to entertain and cook for friends and family and I was lucky that I got to share those recipes in the book, such as ‘Dinner Party Chocolate Profiteroles’ in Chapter 3, or her famous ‘Sunday’s Lemon Cheesecake’ from Chapter 6. Personally, my favorite dessert that transports me way back to my childhood and eating leftovers out of the fridge on a Saturday morning is ‘Mum’s Fancy Pavlova’ which can be found in Chapter 5. Pre-order now to get them all!
What is an Ice Cream Terrine?
An ice cream terrine is a beautiful frozen dessert made with layers of ice cream, molded in a bowl or a pan. It’s sliced to serve, which shows off all the pretty layers.
When is the Ice Cream Terrine Ready to Serve?
Freeze your ice cream terrine for at least 5 hours — but preferably overnight. You want it to be frozen all the way through so longer is better, because you’ll want to serve it sliced instead of scooped.
How Do I Store Terrine?
Store the ice-cream terrine in the freezer covered in the loaf pan. Keeping it in the pan will avoid the terrine getting bashed around the freezer and losing its shape.
How Long Does It Last?
Store the ice cream terrine in the freezer for up to 6 weeks. Slice it when you want an instant impressive dessert.
Pre-Order Now!
If this ice-cream terrine is right up your alley, then I have another 100+ recipe waiting for you in my Bigger Bolder Baking cookbook. Order it now and pick up your bonus gifts!
A gorgeous ice cream dessert, filled with cherries and pistachios, sliced to serve — this is my Cherry & Pistachio Ice Cream Terrine recipe!
- 2 cups (10ounces/284 grams) pitted cherries, divided
- 1 tablespoon sugar
- 3 tablespoons Kirsch (or fruit brandy)
- 1 cup (225 milliliters) heavy whipping cream
- ½ cup (142 grams) sweetened condensed milk, cold
- ¾ cup (106 grams) toasted pistachios, chopped
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In a medium bowl, combine the cherries, sugar, and Kirsch. Refrigerate for a minimum of 2 hours but preferably overnight.
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Grease a 9x5-inch loaf pan and line it with 2 layers of plastic wrap.
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Using a stand mixer or an electric hand mixer, whip the cream on high speed until soft peaks form.
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Turn down the speed to medium and pour the cold condensed milk into the whipped cream. Whip until it reaches soft peaks.
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Fold in chopped pistachios and about half (1 cup/142 grams) of the macerated cherries. Refrigerate the remaining cherries until ready to serve.
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Pour the ice cream into the prepared pan, cover and freeze for at least 5 hours but preferably overnight.
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To serve, turn the terrine out onto a platter and spoon over the remaining 1 cup (142 grams) of macerated cherries and sprinkle over pistachios. Cut a thick slice. If there are leftovers store, covered, in the freezer for up to 6 weeks.
Pre-order the Bigger Bolder Baking cookbook now!
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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Amazing terrine recipe. I love this recipe and want to cook it at my lunchtime. Thanks for sharing such an awesome post.
Hi there,
thank you for your kind review of this recipe, I appreciate it,
Gemma 🙂
i m the lover of sweets i like your recipe