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Meringue & Raspberry Layered Ice Cream Terrine

Perfect for an easy, overnight dessert, test out Bulla's secret recipe for the perfect layered ice-cream terrine!

  • 15 min
  • easy
  • Vegetarian
  • Gluten Free


  • 2.5L of Bulla Vanilla Ice Cream (gluten free), softened
  • 50g homemade/pre-bought rosewater
  • vanilla meringues, smashed
  • 50g white chocolate, shaved
  • 2 tsp dried rose petals
  • 120g fresh raspberries
  • strawberries to serve
  • raspberries to serve
  • additional meringues to serve

This recipe has been provided by the team at Bulla


1. Line an 8cm deep, 10cm x 20cm loaf tin with baking paper, extending the baking paper 5cm above the top of the tin.

2. Combine Bulla Vanilla Ice Cream with the meringues/rose water, chocolate and rose petals.

3. Pour half into the prepared pan, smoothing the surface.

4. Press the raspberries into the ice cream and cover with the remaining ice cream mixture, smoothing the surface.

5. Fold the paper over to help enclose and maintain shape. Wrap well with plastic wrap and freeze for 4-6 hours until firm.

6. To serve, cut into slices and garnish with strawberries, raspberries and additional meringues.

For more information on the Bulla 10L Ice Cream range click here.