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Pistachio and Turkish delight ice cream terrine recipe

Pistachio and Turkish delight ice cream terrine recipe

15 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


  • 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

  • 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


  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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