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Recipe by Malky and Yossi Levine

Marbelized Ice Cream Terrine (Dairy or Parve)

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Marbelized Ice Cream Terrine (Dairy or Parve)
Dairy Dairy
Easy Easy
6 Servings
Allergens

Contains

- Dairy - Gluten - Wheat
4 Hours, 29 Minutes
Diets
- Vegetarian - Pescatarian

This dessert is visually stunning, tucked beneath a layer of fudgy brownies and adorned with a lavish assortment of toppings. You won’t believe how effortless it is to create something so upscale.

All products are proudly made in the USA.

View all of Mehadrin’s beautiful Shavuot 2024 recipes here.

Ingredients

Special Equipment

  • loaf pan or desired mold

Ice Cream Terrine

  • brownie fudge cake

  • 2 bars Pesek Zman fingers (or use pareve alternative)

Topping Options

  • 1 bar brown milk chocolate (3.5 ounces), melted (or use pareve alternative)

  • praline cream

  • caramel sauce

  • cookie crumbs

  • mini chocolate chip cookies

  • Rice Krispies

  • nut crunch

  • hazelnut brittle

  • Klik chocolate-covered cornflakes or chocolate balls (or use pareve alternative)

Directions

1.

Allow the ice cream to soften slightly at room temperature until it’s easier to scoop but not completely melted.

2.

Prepare your toppings and set aside.

3.

Line a loaf pan or mold with parchment paper, leaving some overhang on the sides for easy removal later.

4.

Begin spooning the softened ice cream, placing them randomly into the loaf pan, alternating between vanilla, chocolate, and coffee.

5.

Drizzle chocolate, sauces, and toppings at random as you go along. Keep alternating the ice cream flavors and adding toppings until your pan fills.

6.

Use a rolling pin to flatten your brownie cake, then place it in the pan, sitting on the ice cream. Cut the sides of the brownie if needed so it fits your pan.

7.

Gently press down on the brownie to compact the ingredients slightly.

8.

Cover the loaf pan with plastic wrap or aluminum foil and freeze the ice cream log for at least four to six hours or until completely firm.

9.

Once frozen solid, remove the ice cream log from the loaf pan using the parchment paper overhang to lift it out. Then, place it on a serving tray, brownie side down.

10.

Place the chocolate finger bars on top of the cake and remove any extra pieces.

11.

Slice the ice cream log and serve immediately.

Notes:

This recipe includes a pareve option. Follow the instructions and refer to the parentheses for non-dairy substitution.

Credits

Recipe Development, Styling, & Photography by Yossi and Malky Levine

Recipe tags

brownies chocolate dairy dresserts dairy free ice cream ice cream cake marbelized Mehadrin non-dairy desserts parve Shavuos Shavuot toppings vanilla Yossi and Malky Levine
Marbelized Ice Cream Terrine (Dairy or Parve)

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Bracha Buzali
Bracha Buzali
1 month ago
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Bracha Buzali
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