Recipe courtesy of Matt Armendariz

Ice Cream Terrine with Sauteed Peaches

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For the Terrine:

4 cups of vanilla ice cream, slightly softened

2 cups of peach ice cream, slightly softened

For the Peaches:

3 large ripe peaches, peeled and cut into eighths

2 tablespoons unsalted butter

2 tablespoons brown sugar

a pinch of Cardamom and a pinch of salt


  1. For Terrine:
  2. Line a small loaf pan with plastic wrap.
  3. Scoop 2 cups vanilla ice cream into the bottom and smooth to form a layer. Refrigerate 30 minutes.
  4. Repeat with the peach ice cream followed by the remaining vanilla ice cream, freezing 30 minutes between layers.
  5. Once complete, freeze for a minimum of 4 hours to overnight.
  6. For Peaches:
  7. Melt butter in a skillet or saute pan over medium high heat. Add sugar, peaches, a pinch of cardamom and salt.
  8. Saute 3 to 5 minutes until soft and coated.
  9. To serve, remove terrine from freezer, submerge in warm water to release it, turn out on a serving platter and top with the peach mixture. Slice and serve.