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Pistachio ice cream terrine recipe

5 ratings

This spectacular yet simple-to-make ice-cream terrine is definitely one for your dessert table this Christmas. A homemade pistachio paste and an easy no-cook olive oil caramel makes this a game changer. This is creamy, luscious and decadent, just as festive desserts should be! See method

Serves 8
Takes 30 mins plus at least 5 hrs freezing
407 calories / serving
Freezable
Vegetarian
Gluten-free

Ingredients

rapeseed or sunflower oil, for greasing, plus 1 tsp (optional)
200g shelled pistachios, 50g roughly chopped
250ml whipping cream
150g condensed milk
½ tsp vanilla extract
1 orange, zested (optional)

For the olive oil caramel

50ml extra-virgin olive oil
75ml maple syrup, chilled
pinch of sea salt flakes

Each serving contains

Energy
1685kj
407kcal 20%
Fat
31g 45%
Saturates
11g 54%
Sugars
20g 22%
Salt
0.2g 3%

of the reference intake
Carbohydrate 21.4g Protein 8.1g Fibre 2.9g

Method

Grease a 900g loaf tin with oil and line with a double layer of clingfilm, leaving enough overhang to completely cover the top of the tin.
Blitz 150g pistachios in a blender for 15-20 mins until it forms a paste with a similar consistency to peanut butter – it’ll look like fine crumbs, before clumping, then going smooth. Add 1 tsp rapeseed oil, if you like, to help speed up the process.
Whip the cream with an electric whisk until it reaches stiff peaks. Whisk in the condensed milk, pistachio paste, vanilla extract, half the chopped pistachios and a pinch of salt. Scrape into the tin, cover with the clingfilm, then freeze for at least 5 hrs or overnight.
When ready to serve, make the caramel. Whisk together the olive oil and maple syrup with a pinch of sea salt flakes to make a silky caramel sauce.
Uncover the clingfilm and invert the tin onto a serving plate. Firmly tap the tin to release the terrine, then peel off the clingfilm. Drizzle with the caramel and scatter with the remaining chopped pistachios and the orange zest, if using, to serve.

Tip: The terrine will keep for up to 3 months in the freezer. The caramel will keep chilled for up to a week in an airtight container.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Christmas desserts