Line a bread pan with foil or parchment paper. Alternating scoops, fill the pan with cherry, chocolate (or vanilla), and then pistachio ice cream. Pack in the scoops. Cover tightly and freeze for 1-2 hours or until solid

Place the tart cherries and sugar in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain the cherries and allow the liquid to cool in the fridge

Slice the terrine into thin bars and top with the cooled tart cherry juice. Enjoy immediately.

Recipe courtesy of Chelsea Lords, chelseasmessyapron.com