This ice cream terrine is a little bit Yin and a little bit Yang. Rich, voluptuous mascarpone, heavily scented with vanilla and streaked with a blueberry ripple. At the centre a blueberry almond milk sherbet, granita like in texture, deeply coloured, the contrast of richness and light, creamy and icy could be given even further oomph with something crunchy – perhaps some toasted caramelised almond flakes on top. The idea takes inspiration from a rather more saintly skinnifreddo version by Kellie over at Food to Glow – who has an astounding array of nutricious, incredibly attractive food that is a regular read for us.
Here we have made mini terrines. We had some vintage French cake tins. The oval shape is attractive and unusual. However mini loaf tins or even making a larger terrine using a regular loaf tin is perfectly fine. Heck if your freezer can take it you could even use a cupcake tin. The recipe makes enough for 6. (possibly more in a cupcake tin!!)
It is a sure fire winner with the kids – the colour and the small size making it an easy challenge to eat.
It is low on sugar as blueberries are so full of flavour right now.
- 180g Blueberries
- 150g Whipped Cream
- 150g Mascarpone
- 3 tablespoons icing sugar
- 1 vanilla pod
- 150ml Almond Milk
- Wash and puree the blueberries in a food processor.
- Sweeten if needed with a little icing sugar and pour the puree into a container and cool.
- Whip the cream until it starts to thicken using an electric whisk.
- Scrape the mascarpone into the cream and whisk it till the mixture resembles a thick cream
- Sweeten with 2 tablespoons of icing sugar and the seeds scraped from one vanilla pod.
- Cool the mascarpone mixture and churn till solid.
- As you transfer the ice cream into a plastic container, drizzle a tablespoon of the fruit puree a little at a time to create a blueberry ripple.
- Store in the freezer till ready to assemble the terrines.
- In a large bowl, whisk the almond milk with remaining puree and 1 tablespoon of sugar.
- Churn this till frozen and transfer to a plastic container.
- Line your mini loaf or cake tine with cling film.
- Use 2 teaspoons to layer the mascarpone ice cream in the base up to one third the height of the tin.
- Then add a layer of the blueberry almond milk sherbet to get to 2/3 the height of the tine.
- Finally a layer of mascarpone ice cream again.
- Wrap the clingfilm tightly and place the terrines back in the freezer to set solid.
- To serve, gently pull the terrines out of the containers by pulling on the cling film
- Unwrap and invert onto serving plate
And for other blueberry recipes here are some suggestions:
This Blueberry and Coconut tart from Urvashi
Mixed berry and orange smoothie from Michelle Minaar
Blueberry and Apple Loaf from Michelle Rice
Blueberry and salted apple focaccia from Sally