Only FIVE ingredients and a bread pan needed to make this impressive looking and beautiful dessert consisting of sorbet, frozen fruit, and vanilla bean ice cream. This show-stopping sorbet terrine that couldn't be easier to make!
1package (12 ounces)Frozen Fruit Cherry Berry Blend(I use Dole)
2tablespoonsheavy whipping cream*
1/4cupwhite sugar
2pintsmango sorbet
1/2 of 1 fullcontainervanilla bean ice cream(48 ounces total in the container; use 24 ounces)
Optional: 1 teaspoon coconut extract
Instructions
Line a bread pan with parchment paper. (Foil will work, but parchment is a lot better.)
Set out the frozen berries, sorbet, and white ice cream at room temperature for 5-10 minutes. (If your home is warm, less time)
In a food processor or blender, blend the entire bag of berries, heavy whipping cream, sugar, and coconut extract (optional). Blend until completely smooth. Remove 1/3 of the puree and place in the fridge in tupperware.
Spoon small spoonfuls of the mango sorbet and vanilla bean 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 of the sorbet, ice cream, and puree.
Cover tightly and freeze overnight or at least 8 hours.
When ready to serve, remove from the freezer and flip over onto a large plate. Slice to serve.
Serve with the reserved 1/3 of the berry puree.
Serve immediately and quickly return any leftovers to the freezer.
Video
Notes
*1 and 1/2 tablespoons milk can be substituted in a pinch.