Feeling the heat? This sweet and fruity ice cream terrine is made for balmy summer days.
Recipe and image courtesy of Bonne Maman, bonnemaman.co.uk
Raspberry and madeleine ice cream terrine
This delicious raspberry and madeleine ice cream is just what you need for a summer treat
Prep: 20 mins
Total: 20 mins
plus overnight freezing
Serves: 8
Published: July 4, 2025 at 2:11 pm
Ingredients
- 225g punnet (8 oz) fresh raspberries
- 4 Bon Maman madeleines roughly chopped
- 75ml (2.5 fl oz) Cointreau or Grand Marnier
- 2 x 460ml tubs (31 fl oz) good quality vanilla ice cream
- 50g (1.7 oz) pistachio nuts finely chopped, plus extra to decorate
- a handful fresh basil finely chopped, plus extra to decorate
Method
Step 1
Very lightly grease a 2lb loaf tin and line with baking paper. Reserve a few raspberries for decoration.
Step 2
Put the remaining raspberries in a bowl with the madeleines and sprinkle over the Cointreau or Grand Marnier.
Step 3
Spoon about one third of the ice cream into the lined tin. Press down and level with a spoon.
Step 4
Scatter over half the fruit and chopped madeleine mix with half the pistachio nuts and basil.
Step 5
Add a second layer of ice cream followed by the remaining fruit and madeleines. Top with the remaining ice cream, pressing everything down with a spoon.
Step 6
Cover with cling film and freeze overnight.
Step 7
To serve, turn the loaf tin upside down on a serving plate. Wipe a hot cloth over the sides of the terrine and lift off the tin. Peel away the lining paper.
Step 8
Scatter over reserved raspberries with extra nuts and basil leaves. Serve immediately, thickly sliced.
