Red, White and Blue Ice Cream Terrine

Here's an easy and fun dessert for your Fourth of July festivites. Other than a trip to the freezer section of your grocery store, it requires minimal effort. For my red, white and blue flavors, I went with raspberry sorbet, coconut gelato and blueberry sorbet, but if you prefer red velvet or blue bubblegum ice cream, go for it. There's room to play, especially when it comes to the white. And what better way to celebrate America than with a frozen dessert?

Fourth of July Ice Cream Terrine

1 pint of raspberry sorbet
1 pint of coconut gelato
1 pint of blueberry sorbet

Line the inside of a loaf pan with plastic wrap, letting a few extra inches hang out over the edges. I found taping the excess plastic wrap to the outside of the pan helped the first layer go in smoother. Let the pint of your first layer of ice cream (raspberry), soften for about 20 minutes, so it’s spreadable. Using a rubber spatula, spread the whole pint in a flat layer over the bottom of the pan. Place loaf pan in the freezer for 30 minutes.

While that layer freezes, remove your second pint of ice cream (coconut) from the freezer, so it can soften. Once the first layer is firm, spread the second pint of ice cream over it and return the loaf pan to the freezer. Repeat the process with your third layer (blueberry). Once you’re finished, cover the top layer with plastic wrap. Let the finished terrine freeze for at least 6 hours. Once it's ready, unfold the plastic wrap and invert the pan onto a serving plate. With a little wiggling, the terrine should slip out. Remove plastic wrap and garnish with sprinkles, berries, coconut, nuts or whatever else you like. Slice with a serrated knife and serve immediately.