This Turkish inspired ice cream terrine combines the sweetness of fragrant Turkish delight, with crunchy pistachios and vanilla ice cream. It’s a wonderful dessert for any parties or dinners you are planning this summer.
- Grease 1 x 900g (2lb) loaf tin. Line with clingfilm, leaving enough overhang to completely cover the top of the terrine.
- Spoon the ice cream into a bowl and stir with a large spoon to loosen. Tip in the pistachios and Turkish delight; stir into the ice cream until well distributed.
- Transfer the mixture to the prepared tin and smooth the surface. Fold over the clingfilm to cover; freeze for at least 1 hour.
- To remove the ice cream from the tin, pull it up by the clingfilm and turn out onto a serving plate. Scatter over the extra pistachios, Turkish delight chunks and rose petals. Cut into slices to serve.
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