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Vanilla Frozen Yogurt and Blueberry Terrine

Prep Time5 mins
Total Time4 hrs 5 mins
Servings: 6 -8


  • 1 1/2 quarts vanilla frozen yogurt thawed at room temperature for about 20 minutes (you want it to be soft enough to spread easily)
  • 1 pint blueberry ice cream gelato or sorbet, scooped into balls using a 1 tablespoon-sized melon baller
  • 1 1/2 cup frozen blueberries


  • Line a loaf pan with plastic wrap, using enough that there is an overhang for easy release later on. Set aside.
  • In a large bowl, mix all of the ingredients thoroughly using a heavy wooden spoon. Pour the mixture into the prepared loaf pan and smooth out the top. Cover with plastic wrap and foil and place in the freezer for at least 4 hours or up to a week.
  • Once completely frozen solid, remove the terrine from the freezer. Release it from the loaf pan using the plastic wrap overhang, and flip it upside down onto a cutting board. Using a very sharp knife that has been dipped in hot water, cut 1 inch thick slices, dipping the knife in hot water before each slice.
  • Serve immediately.


You may prepare the terrine in advance, as it may stay in the freezer for about a week.