Peanut Butter Cup and Pretzel Terrine

Photo by David Prince
4.0 stars based on 35 reviews
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  • Serves 8
  • Total Time



  1. Line a loaf pan with parchment, leaving an overhang. Press 1½ pints softened vanilla ice cream into the pan, top with 20 chopped mini peanut butter cups, another 1½ pints vanilla ice cream, and ¾ cup broken pretzels. Freeze until firm, at least 1 hour and up to 2 days.
  2. To serve, remove from pan and slice.