Description
A simple combination of vanilla frozen yogurt, blueberry sorbet and frozen blueberries, this vanilla frozen yogurt and blueberry terrine is a definite must-make during the warm summer months and only requires 3 ingredients.
Inactive time: 4 hours
Ingredients
- 1-½ quart Vanilla Frozen Yogurt, Thawed At Room Temperature For About 20 Minutes
- 1 pint Blueberry Ice Cream, Gelato Or Sorbet, Scooped Into Balls Using A 1 Tablespoon-sized Melon Baller
- 1-½ cup Frozen Blueberries
- 1-½ quart Vanilla Frozen Yogurt, Thawed At Room Temperature For About 20 Minutes
- 1 pint Blueberry Ice Cream, Gelato Or Sorbet, Scooped Into Balls Using A 1 Tablespoon-sized Melon Baller
- 1-½ cup Frozen Blueberries
Preparation
Line a loaf pan with plastic wrap, using enough that there is an overhang for easy release later. Set aside.
In a large bowl, mix all ingredients thoroughly using a heavy wooden spoon. Pour mixture into prepared loaf pan and smooth top. Cover with plastic wrap and foil and place in freezer for at least 4 hours or up to 1 week.
Once completely frozen solid, remove terrine from freezer. Release from loaf pan using plastic wrap overhang, and flip upside down onto a cutting board. Using a very sharp knife that has been dipped in hot water, cut 1-inch thick slices, dipping knife in hot water before each slice.
Serve immediately.
Notes:
You want the vanilla frozen yogurt to spread easily. Thawing it for 20 minutes should soften it enough to spread.
You may prepare the terrine in advance, as it may stay in the freezer for about 1 week.
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