Pistachio and Turkish delight ice cream terrine recipe
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 338.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 0.1g
- Sugars
- 36g
of the Reference intake
Carbohydrate 40.5gProtein 5.3gFibre 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
