Ice Cream & Frozen Desserts

Boozy Cherry & Pistachio Ice Cream Terrine from the Bigger Bolder Baking Cookbook

5 from 7 votes
A gorgeous ice cream dessert, filled with cherries and pistachios, sliced to serve — this is my Cherry & Pistachio Ice Cream Terrine recipe!

Hi Bold Bakers!

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. Buy it 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.

Cherry Terrine, sliced and ready to serve.

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.

Boozy Cherry & Pistachio Ice Cream Terrine Recipe

5 from 7 votes
A gorgeous ice cream dessert, filled with cherries and pistachios, sliced to serve — this is my Cherry & Pistachio Ice Cream Terrine recipe!
Author: Gemma Stafford
Servings: 8 people
Prep Time 30 mins
Total Time 30 mins
A gorgeous ice cream dessert, filled with cherries and pistachios, sliced to serve — this is my Cherry & Pistachio Ice Cream Terrine recipe!
Author: Gemma Stafford
Servings: 8 people


  • 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


  • In a medium bowl, combine the cherries, sugar, and Kirsch. Refrigerate for a minimum of 2 hours but preferably overnight.
  • Grease a 9x5-inch loaf pan and line it with 2 layers of plastic wrap. 
  • Using a stand mixer or an electric hand mixer, whip the cream on high speed until soft peaks form.
  • Turn down the speed to medium and pour the cold condensed milk into the whipped cream. Whip until it reaches soft peaks.
  • Fold in chopped pistachios and about half (1 cup/142 grams) of the macerated cherries. Refrigerate the remaining cherries until ready to serve. 
  • Pour the ice cream into the prepared pan, cover and freeze for at least 5 hours but preferably overnight.
  • 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.

Recipe Notes

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1 year ago

You inspire me to fulfill my life-long dream of putting up a dessert store. ???? I’ll surely use some bold recipes. 🙂 Love your work, Gemma!

Shruti Agarwal
5 months ago

Hi Gemma… Ur recipe looks great I really wanna try this…I have made many of ur recipes n all were awesome… Just wanna ask frozen or glazed cherries will go?? Here it’s not the season of cherries but I want to make this for MIL… who is here with us for few days… I have tried ur 3 ingredients icecream too n everyone loved that too… Also your photography skills are awesome but I love you for your baking skills n recipes more…love to George❤️

11 months ago

We just made this last night for some friends who were helping us out on an outside project. It was even better than I anticipated! The pistachios I could get were roasted and salted-which turned out really well. The 1/2 c of cherries in kirsch for the topping–I added a bit more kirsch the day before and then right before serving I warmed up the cherries before pouring them over the top. I happened to have canned tart cherries–and couldn’t find frozen, so used those and it was still terrific. I will try it again next summer with the fresh… Read more »

1 year ago

do u know, your photography skill is better than your recipe (in my opinion) BTW, will try this tonight.

Home Plix
Home Plix
2 years ago

Amazing terrine recipe. I love this recipe and want to cook it at my lunchtime. Thanks for sharing such an awesome post.

2 years ago

i m the lover of sweets i like your recipe

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!