Easy "spumoni" inspired layered ice cream bars with an incredibly delicious tart cherry sauce.
Prep Time 20minutes
Cook Time 1hour32minutes
Total Time 20minutes
2pints (4 cups)cherry ice cream(just over half of a 48 ounce ice cream container)
2pints (4 cups)chocolate or vanilla ice cream
2pints (4 cups)pistachio ice cream
1 bread pan
Montmorency Tart Cherry Sauce
1 and 1/2cupsMontmorency tart cherries,pitted/thawed if frozen
Optional: pistachios for garnish
Line a bread pan with foil or parchment paper. Alternating scoops, fill the pan with cherry, chocolate (or vanilla), and then pistachio ice cream. Pack in the scoops. Cover tightly and freeze for 1-2 hours or until solid.
Place the tart cherries and sugar in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain the cherries and allow the liquid to cool in the fridge.
Slice the terrine into thin bars and top with the cooled tart cherry juice. Enjoy immediately garnished with pistachios if desired.