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Ice Cream Sandwich Terrine

Ice Cream Sandwich Terrine
Makes:
8
Prep Time:
20
minutes
Total Time:
510
minutes
This double-decker ice cream sandwich tastes just like the original. Layered in a terrine, it’s sophisticated enough for entertaining and yummy enough for kids. And making this ice cream cake is easier than you think.

In this recipe:



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Ingredients:

  • Nonstick cooking spray
  • Parchment paper
  • 1 cup all-purpose flour
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup NESTLÉ NESQUIK Chocolate Flavor Syrup
  • 1/2 cup unsalted butter, melted
  • 1 carton (1.5 quarts) DREYER'S or EDY'S GRAND Coffee, Vanilla or Chocolate ice Cream, softened

Directions:

PREHEAT oven to 350° F. Spray rimmed 15 x 10-inch baking sheet or 15 1/2 x 10 1/2-inch jelly roll pan with nonstick cooking spray; line with parchment paper.

SIFT flour, cocoa, salt, and baking soda into medium bowl. Beat eggs, sugar and Nesquik in large bowl until light brown. Add melted butter; whisk until fully incorporated. Add flour mixture to egg mixture. Stir until evenly moistened and no dry streaks remain. Pour batter into prepared baking sheet; using offset metal spatula, spread batter evenly in pan.

BAKE for 10 to 13 minutes or until cookie springs back when touched with finger. Cool in pan on wire rack for 10 minutes; invert onto cutting board lined with parchment paper and carefully peel off parchment paper from cookie. Cool to room temperature. Meanwhile, scoop softened ice cream into a large bowl with a wooden spoon; stir with spoon or beat with handheld mixer to remove any lumps, working quickly so the ice cream doesn’t melt.

CUT cookie into 3 rectangles that will fit into 8- or 9-inch loaf pan (use bottom of loaf pan as guide). Line loaf pan with parchment paper (simply cut strips to fit in both width and length allowing a little overhang).

PLACE one cookie rectangle into the bottom of the prepared pan. Top with half of the ice cream, smoothing down top. Top with one more rectangle and the remaining ice cream, smoothing down top. Press the last rectangle over the ice cream, fold parchment overhang over top layer, cover tightly with foil then freeze overnight. To serve, lift terrine from pan using parchment overhang. Slice into 1-inch slices. Store any remaining terrine tightly covered in plastic wrap and then foil and freeze for up to 1 month.

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Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 470
  • Calories from Fat: 210
  • Total Fat: 24g (37% of DV)
  • Saturated Fat: 14g (68% of DV)
  • Cholesterol: 120mg (40% of DV)
  • Sodium: 180mg (7% of DV)
  • Carbohydrates: 59g (20% of DV)
  • Dietary Fiber: 3g (13% of DV)
  • Sugars: 41g
  • Protein: 9g
  • Vitamin A: 15% of DV
  • Vitamin C: 0% of DV
  • Calcium: 15% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Ice Cream Sandwich Terrine

Ingredients

  • Nonstick cooking spray
  • Parchment paper
  • 1 cup all-purpose flour
  • 1/2 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/4 teaspoon salt
  • 1/8 teaspoon baking soda
  • 2 large eggs
  • 1/2 cup granulated sugar
  • 1/3 cup NESTLÉ NESQUIK Chocolate Flavor Syrup
  • 1/2 cup unsalted butter, melted
  • 1 carton (1.5 quarts) DREYER'S or EDY'S GRAND Coffee, Vanilla or Chocolate ice Cream, softened

 

Directions

PREHEAT oven to 350° F. Spray rimmed 15 x 10-inch baking sheet or 15 1/2 x 10 1/2-inch jelly roll pan with nonstick cooking spray; line with parchment paper.

SIFT flour, cocoa, salt, and baking soda into medium bowl. Beat eggs, sugar and Nesquik in large bowl until light brown. Add melted butter; whisk until fully incorporated. Add flour mixture to egg mixture. Stir until evenly moistened and no dry streaks remain. Pour batter into prepared baking sheet; using offset metal spatula, spread batter evenly in pan.

BAKE for 10 to 13 minutes or until cookie springs back when touched with finger. Cool in pan on wire rack for 10 minutes; invert onto cutting board lined with parchment paper and carefully peel off parchment paper from cookie. Cool to room temperature. Meanwhile, scoop softened ice cream into a large bowl with a wooden spoon; stir with spoon or beat with handheld mixer to remove any lumps, working quickly so the ice cream doesn’t melt.

CUT cookie into 3 rectangles that will fit into 8- or 9-inch loaf pan (use bottom of loaf pan as guide). Line loaf pan with parchment paper (simply cut strips to fit in both width and length allowing a little overhang).

PLACE one cookie rectangle into the bottom of the prepared pan. Top with half of the ice cream, smoothing down top. Top with one more rectangle and the remaining ice cream, smoothing down top. Press the last rectangle over the ice cream, fold parchment overhang over top layer, cover tightly with foil then freeze overnight. To serve, lift terrine from pan using parchment overhang. Slice into 1-inch slices. Store any remaining terrine tightly covered in plastic wrap and then foil and freeze for up to 1 month.

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