Skip to main content
Coles

Berry meringue ice cream terrine

Skip to IngredientsSkip to Method
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Vegetarian

Indulge in a heavenly delight with our berry meringue ice cream terrine, a luscious symphony of fruity sweetness and creamy bliss.

  • Serves12
  • Cook time5 minutes
  • Prep time30 minutes, + 6 hours freezing time
Berry meringue ice cream terrine

Ingredients

  • 1L Coles Irresistible Vanilla Bean Ice Cream, just softened
  • 8 Coles Meringue Nests
  • 1L The Sweetporium Co. Boysenberry Cheesecake Ice Cream
  • 100g frozen mixed berries, just thawed
  • 1/4 cup (60ml) Coles Strawberry Topping
  • Mixed berries, to serve

Nutritional information

Per serve: Energy: 1795kJ/429 Cals (21%), Protein: 5g (10%), Fat: 21g (30%), Sat Fat: 14g (58%), Carb: 55g (18%), Sugar: 47g (52%), Dietary Fibre: 1g (3%), Sodium: 100mg (5%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Grease an 8.5cm x 17.5cm (base measurement) loaf pan and line with plastic wrap. Spread half the vanilla ice cream over the base. Working quickly, spread 1 meringue nest with boysenberry ice cream. Top with another meringue nest and spread with more boysenberry ice cream. Repeat layering with remaining nests and boysenberry ice cream to make a stack.

  2. Step 2

    Arrange meringue stack in the pan over the vanilla ice cream and spread with the remaining vanilla ice cream. Smooth the surface and tap on a work surface to remove air bubbles. Cover and place in the freezer for 4 hours or overnight until firm.

  3. Step 3

    Blend frozen berries and strawberry topping in a blender until smooth. Invert the terrine onto a serving platter and drizzle with berry sauce. Top with berries and cut into slices to serve.

Recipe tip

COOK. STORE. SAVE
Use it up:
Store any leftover strawberry topping in the fridge. Use it in our white hot chocolate recipe.

Smart swap: Got plain chocolate biscuits in the pantry? Use them in this terrine recipe instead of the meringue nests.

Berry meringue ice cream terrine

Berry meringue ice cream terrine
  • Serves12
  • Cook time5 minutes
  • Prep time30 minutes, + 6 hours freezing time
Ingredients
  • 1L Coles Irresistible Vanilla Bean Ice Cream, just softened
  • 8 Coles Meringue Nests
  • 1L The Sweetporium Co. Boysenberry Cheesecake Ice Cream
  • 100g frozen mixed berries, just thawed
  • 1/4 cup (60ml) Coles Strawberry Topping
  • Mixed berries, to serve
    Description

    Indulge in a heavenly delight with our berry meringue ice cream terrine, a luscious symphony of fruity sweetness and creamy bliss.

    Method
    1. Step 1

      Grease an 8.5cm x 17.5cm (base measurement) loaf pan and line with plastic wrap. Spread half the vanilla ice cream over the base. Working quickly, spread 1 meringue nest with boysenberry ice cream. Top with another meringue nest and spread with more boysenberry ice cream. Repeat layering with remaining nests and boysenberry ice cream to make a stack.

    2. Step 2

      Arrange meringue stack in the pan over the vanilla ice cream and spread with the remaining vanilla ice cream. Smooth the surface and tap on a work surface to remove air bubbles. Cover and place in the freezer for 4 hours or overnight until firm.

    3. Step 3

      Blend frozen berries and strawberry topping in a blender until smooth. Invert the terrine onto a serving platter and drizzle with berry sauce. Top with berries and cut into slices to serve.