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5 from 7 votes
Boozy Cherry & Pistachio Ice Cream Terrine Recipe
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!

Course: Dessert
Cuisine: American
Servings: 8 people
Author: Gemma Stafford
  • 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
  1. In a medium bowl, combine the cherries, sugar, and Kirsch. Refrigerate for a minimum of 2 hours but preferably overnight.

  2. Grease a 9x5-inch loaf pan and line it with 2 layers of plastic wrap. 

  3. Using a stand mixer or an electric hand mixer, whip the cream on high speed until soft peaks form.
  4. Turn down the speed to medium and pour the cold condensed milk into the whipped cream. Whip until it reaches soft peaks.

  5. Fold in chopped pistachios and about half (1 cup/142 grams) of the macerated cherries. Refrigerate the remaining cherries until ready to serve. 

  6. Pour the ice cream into the prepared pan, cover and freeze for at least 5 hours but preferably overnight.

  7. 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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