This Recipe was made with

Frosty Lemon Frosty Lemon


  • I Terrine
  • 1 cup Archway Frosty Lemon cookie crumbs
  • 1 pint lemon ice cream, softened
  • 1 pint raspberry sorbet
  • 1 pint vanilla ice cream Chocolate Sauce
  • 1/2 cup half and half 4 ounces semisweet chocolate, chopped


  1. Line 8 1/2" by 1 1/4" metal loaf pan with plastic wrap, extending over sides.
  2. Spread lemon ice cream into prepared pan in an even layer.
  3. Sprinkle with half of cookie crumbs.
  4. Freeze until ice cream is firm, about 30 minutes.
  5. Let raspberry sorbet stand 10 minutes to soften lightly. Spread sorbet over frozen cookie crumbs and top with remaining cookie crumbs; return to freezer for 30 minutes.
  6. Top with softened vanilla ice cream.
  7. Cover with plastic wrap and freeze overnight.
  8. To make chocolate sauce, bring half and half to simmer in small heavy saucepan. Reduce heat to low. Add chocolate, whisk until melted and smooth. Let cool before serving.
  9. To serve; unwrap terrine and invert onto serving platter, discard the plastic.
  10. With knife run under hot water, slice terrine.
  11. Serve with chocolate sauce.