Strawberry Shortcake Ice Cream Terrine is easy to make and something you can have in the freezer for when guests stop by.
For the last day of Summer Dessert Week I made this Strawberry Shortcake Ice Cream Terrine.
Ice cream terrines are my easy dessert go to….especially in summer.
Now if you are thinking strawberry shortcake like traditional shortcake with a biscuit and some whipped cream and strawberries.
I mean, that’s a great dessert.
But I’m talking about the ice cream bar that Good Humor makes.
Since I had a whole theme of treats from the ice cream truck.
If you have never heard of one it’s a dessert bar that has vanilla ice cream with a strawberry sorbet like filling dipped in a coating and covered in strawberry cake crunch.
Originally when I first had this idea in my head I didn’t use the actually ice cream bar.
But then I thought it was needed.
So there are four Strawberry Short Cake Ice Cream Bars on the bottom.
Then a layer of vanilla ice cream.
A layer of strawberry sorbet. Another layer of vanilla ice cream.
Then topped with four more Strawberry Short Cake Ice Cream Bars.
So that you have the Strawberry Short Cake Ice Cream Bars on the bottom and top of the terrine.
Then it’s coated in white chocolate and sprinkled with a strawberry crumb.
Ingredient Highlights:
As always, the full recipe with measurements & directions can be found at the bottom of this post.
- Vienna Fingers: I’ve used Keebler Vienna Fingers (sandwich cookies) You’ll need it for the cookie crust and the crumb coating. You can use Golden Oreo’s or shortbread as well.
- Strawberry Shortcake Ice Cream Bars: While I used the Good Humor brand, many stores have their own brand of them that are cheaper. If using the Good Humor ones, know that you need two boxes. One box only has 6 bars per box and you need 8 for this recipe.
- Vanilla Ice Cream: You need vanilla ice cream for this recipe. Use store-bought or make your own. Since I’m lazy, I used store bought. Sorry Ina Garten. 😂
- Strawberry Sorbet: You can use homemade or store bought both work great. If you don’t want sorbet you can do strawberry ice cream.
- White Chocolate: You can use white chocolate chips or you can use vanilla candy melts.
- Freeze-Dried Strawberries: you should be able to find freeze-dried strawberries in your local grocery store, or order them online!
I hope you enjoyed Summer Dessert Week!
I know I did.
Angie does such a great job hosting each year and I want to give her a BIG thanks for all she does.
She is the one who also runs the Halloween Treats Week that I participate in every year.
I tend to be less motivated to bake during summer time…I am not a heat girl.
I’m all about staying cool.
Which means not turning on the oven.
So #summerdessertweek is always the kick in the pants I need to get some recipes up.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Recipes?
Mini Drumstick Ice Cream Terrine
Strawberry Shortcake Bread Pudding
Honey Lavender Ice Cream Torte
Strawberry Shortcake Ice Cream Terrine
Ingredients
- For the Terrine:
- 8 Good Humor Strawberry Shortcake Bars (or similar)
- 3 cups vanilla ice cream, softened
- 1 1/2 cups strawberry sorbet, softened
- For the Crumb Topping:
- 2/3 cup freeze dried strawberries (not crushed)
- 20 Vienna Fingers (or Golden Oreos)
- For the White Chocolate Coating:
- 12 oz white chocolate
- 3 TBSP vegetable oil
Instructions
- For the Terrine:
- Line an 8-x-5-inch loaf pan with plastic wrap, allowing 3 inches to extend over sides.
- Arrange a layer of ice cream sandwiches (4 sandwiches) in the bottom of the loaf pan.
- Add a 1/2 the vanilla ice cream and spread with a spatula until smooth and covering all the ice cream sandwiches.
- Add the strawberry sorbet layer spread with a spatula until smooth and covering the vanilla layer.
- Followed up by a second vanilla ice cream layer, spread with a spatula until smooth and covering the strawberry sorbet layer.
- Top with a layer of ice cream sandwiches (4 sandwiches) on top of the vanilla layer.
- Cover with plastic wrap and place in freezer for one hour.
- For the Crumb:
- In a food processor add the cookies and freeze dried strawberries.
- Pulse until the for a very small crumb.
- The whole mixture should be pinkish due to the strawberries. Set aside while you prepare the white chocolate coating.
- For the White Chocolate Coating:
- Melt white chocolate chips in a microwave safe bowl in 30 seconds at a time until smooth.
- Stir in the vegetable oil to thin it out and give it a shiny appearance.
- Remove ice cream terrine from fridge and place on a wire rack with a baking sheet under it.
- Pour the white chocolate coating over the the ice cream terrine. You will need to use a spatula to encourage the chocolate to go down the sides of the terrine.
- I find it easier to do in sections that way you add the crumb topping before it freezes.
- Coat the top and sides of the terrine with the crumb topping.
- Place back into freezer for another two hours.
- To serve, slice pieces and put on a plate.
Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’ve got 15 spectacular bloggers creating summer-themed dessert recipes that we’re going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.
Check out Friday’s Recipes:
Caramel Marshmallow Ice Cream from Big Bear’s Wife
Watermelon Poke Cake from Semi-Homemade Recipes
Best Peach Crisp Recipe from Hezzi-D’s Recipes Box
Glazed Blueberry Cake Donuts from Jolene’s Recipe Journal
Cranberry Posset from Karen’s Kitchen Stories
Strawberry Piñata Cupcakes from Blogghetti
Strawberry Shortcake Ice Cream Terrine from Sweet ReciPEAs
Snickers Apple Salad from Cheese Curd In Paradise
No Bake Salted Caramel Cheesecake from A Kitchen Hoor’s Adventures
Blackberry Lemon Bread from Jen Around the World
Cookie Dough Cupcakes from It’s Shanaka
Stella’s Cheesecake Fruit Tarts from For the Love of Food
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