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Snack recipe · from the recipe book

Chocolate Cherry Banana Ice Cream Terrine

A creamy chocolate-banana ice cream studded with juicy cherries and chocolate bits, frozen into sliceable bars with a sweet, chewy coconut crust.

Chocolate Cherry Banana Ice Cream Terrine

Ingredients

  • 3 medium360 gBananasliced into coins
  • 1⅓ cups pitted200 gSweet cherrieshalved
  • ½ cup120 gPart-skim ricotta
  • ¼ cup20 gUnsweetened cocoa powder
  • 2 dates48 gMedjool dates, pittedchopped
  • ¼ cup (60 ml)60 gWhole milk
  • 1 tsp4 gVanilla extract
  • 3 tbsp16 gSweetened shredded coconut
  • 2½ tbsp24 gSemisweet chocolate chipsroughly chopped

Steps

  1. Spread the banana and half of the cherries on a parchment-lined tray and freeze until solid, about 3 hours; keep the remaining half of the cherries in the fridge.
  2. Line a small loaf pan with parchment and sprinkle half of the shredded coconut over the bottom.
  3. In the blender, combine the frozen banana, the frozen cherries, the ricotta, the unsweetened cocoa powder, the dates, the whole milk and the vanilla; blend, scraping down often, until thick and smooth.
  4. Add the remaining half of the cherries and the chocolate chips and pulse just until chunky.
  5. Spread the chocolate banana mixture in the pan, smooth the top and sprinkle with the remaining half of the shredded coconut.
  6. Cover and freeze until firm enough to slice, about 5 hours.
  7. Let stand 5 minutes at room temperature, lift out with the parchment and cut into 4 slices.

Contains: Milk. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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