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Pistachio and Turkish delight ice cream terrine recipe

20 ratings

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. See method

Serves 8
10 mins to prepare, plus freezing
338 calories / serving
Freezable

Ingredients

butter, for greasing
500ml (17fl oz) good-quality vanilla or clotted cream ice cream, softened
100g shelled pistachios, roughly chopped, plus extra to decorate
250g (8oz) lemon and rose Turkish delight, roughly chopped, plus extra to decorate
dried rose petals, to decorate

Each serving contains

Energy
1410kj
338kcal 17%
Fat
18g 25%
Saturates
8g 14%
Sugars
36g 40%
Salt
0.1g 1%

of the reference intake
Carbohydrate 40.5g Protein 5.3g Fibre 1.4g

Method

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.

See more Summer dessert recipes