-
-
Add this recipe to your binder
This recipe is in your binder
-
Pistachio and Turkish delight ice cream terrine recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
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
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