Pistachio and Turkish delight ice cream terrine

Pistachio and Turkish delight ice cream terrine recipe

2 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 (3 1/2oz) 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

  1. Grease 1 x 900g (2lb) loaf tin. Line with clingfilm, leaving enough overhang to completely cover the top of the terrine.
  2. 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.
  3. Transfer the mixture to the prepared tin and smooth the surface. Fold over the clingfilm to cover; freeze for at least 1 hour.
  4. 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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