Sorbet Terrine—just five ingredients and a bread pan make this stunning dessert with frozen fruit and vanilla bean ice cream—easy and impressive!
Easy And Delicious Sorbet Terrine
This sorbet terrine has been a favorite lately—refreshing, cool, tangy, and sweet. It takes just 10 minutes to make and looks stunning! Making a sorbet terrine is both easy and rewarding.
Inspired by my mom’s ice cream pie, where she layered two favorite ice creams into a graham cracker crust, this version swaps the pie tin for a bread pan and adds frozen fruit, sorbet, and ice cream.
It’s the perfect make-ahead dessert for last-minute guests or whenever a sweet craving hits!
Ingredients
- Frozen Fruit Cherry Berry Blend: Let it thaw slightly for smoother blending.
- Heavy Cream: Swap with 1 ½ tablespoons of milk if needed.
- Sugar: Adjust to taste based on the sweetness of your fruit.
- Mango Sorbet: Let it soften for easier layering. Mango makes a great addition to any sorbet terrine.
- Vanilla Bean Ice Cream: Use a good-quality brand for the best flavor.
- Coconut Extract (Optional): A little goes a long way, so don’t overdo it!
How To Make Sorbet Terrine
- Prep the Pan: Leave overhang for easy lifting.
- Blend the Berry Puree: Blend in short pulses to avoid overheating the mixture.
- Layer Dessert: Alternate colors for a prettier look when sliced. For a vibrant dessert, alternating layers is key.
- Freeze: Place on a flat surface to ensure even freezing.
- Serve: Run a warm knife under water for cleaner slices.
Variations
Switch Things Up
- Tropical: Use frozen pineapple and swap mango sorbet for coconut sorbet.
- Chocolate Berry: Drizzle melted chocolate between layers before freezing.
- Citrus: Replace mango sorbet with lemon or orange for a tangy flavor.
- Crunchy: Add chopped pistachios or toasted coconut for texture.
- Dairy-Free: Skip the ice cream and use only sorbet for a lighter version when making a terrine.
Storage
Sorbet Terrine Storage
Store leftovers in an airtight container with plastic wrap pressed on top. Keep in the freezer and enjoy within a week for the best texture when storing your sorbet terrine.
More Ice Cream Treats:
- Samoa Ice Cream Bars with hot fudge
- Ice Cream Sandwich Cake super simple
- Gelato two flavors
- Sorbet fresh and tangy
- Strawberry Cheesecake Ice Cream Pie with a graham cracker crust
Sorbet Terrine
Equipment
- Bread pan
- Parchment paper
- Food processor or blender
Ingredients
- 1 (12-ounce) package Frozen Fruit Cherry Berry Blend I use Dole
- 2 tablespoons heavy cream see note 1
- 1/4 cup sugar
- 2 pints mango sorbet
- 24 ounces vanilla bean ice cream 1/2 of a 48-ounce container
- 1 teaspoon coconut extract optional
Instructions
- Line a bread pan with parchment paper. (Foil will work, but parchment is a lot better.)
- Set out frozen berries, sorbet, and ice cream at room temperature for 5–10 minutes. (If your home is warm, less time.)
- In a food processor or blender, blend the bag of berries, heavy cream, sugar, and coconut extract (if using). Blend until completely smooth. Remove 1/3 of the puree and place in the fridge in a container.
- Spoon small spoonfuls of the mango sorbet and ice cream into the bread pan in a decorative manner. Fill the empty spaces with the berry puree. Smooth and press down on the ice cream/sorbet to avoid any empty spaces.
- Fill up the entire bread pan, using up all the sorbet, ice cream, and puree.
- Cover tightly and freeze overnight or at least 8 hours.
- When ready to serve, remove from freezer and flip over onto a large plate. Slice into it and serve with the reserved 1/3 of the berry puree. Serve immediately and quickly return any leftovers to the freezer.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for this idea! I’ve been looking for some creative dessert recipe for a while and this looks great! My husband and I are having a preacher and his family over for dinner, will try my best to make it look nice like yours. 🙂
You are so welcome Adela! 🙂 I’m sure it will be even prettier 🙂 Enjoy!
It’s the prettiest dessert! No one would have any idea that it’s only a handful of ingredients and a few minutes to prep because it’s so. dang. beautiful. Sounds so refreshing and wonderful!