Passionfruit and white chocolate ice cream terrine

All you need is a handful of ingredients to create this passionfruit and white chocolate ice cream terrine recipe. Slice and use to make ice cream sandwiches with ginger wafers or large cookies

By Jo Wilcox
  • 20 mins preparation
  • 6 hrs marinating
  • Serves 4
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  • 4 egg yolks
  • 1/2 cup caster sugar
  • 300 millilitre cream
  • 1 cup chopped white chocolate
  • 1/4 cup lemon curd
  • 1/4 cup passionfruit pulp or sauce, plus extra to garnish


  • 1
    Line a terrine or loaf tin (this recipe used a 24cm x 8cm terrine) with plastic wrap.
  • 2
    Using an electric beater, beat the egg yolks and sugar for 4-5 minutes until thick, pale and fluffy.
  • 3
    Whip the cream until soft peaks form then fold through the white chocolate, lemon curd and passionfruit.
  • 4
    Fold cream mixture into the fluffy egg yolks then pour into the terrine or tin. Freeze for at least 6 hours or until solid.
  • 5
    To serve, invert onto a serving platter, remove tin or terrine and peel off the plastic wrap. Drizzle ice cream terrine with a little extra passionfruit pulp.


  • Serves 4-6. - The terrine can be made in advance and frozen for up to 1 week.

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