This frozen non-dairy dessert features layers of almond milk based ice "cream," fresh apricot purée and almond praline. In putting together this dessert it was important that it be sophisticated and unique yet still easy enough to make in a couple of hours or over the course of a couple days. The perfect summer treat that is both visually stunning and incredibly delicious. <br /> <br />The praline takes about 20 minutes active time, the ice cream takes about the same amount of active time, as does the purée (However the ice cream must churn for an additional 25-30 minutes, and the apricots must macerate for at least an hour). Assembling the terrine takes about 10 minutes and then the whole thing has to be frozen for 8 hours or overnight and up to five days. The praline should stay fresh for four days, and the purée if stored properly should last three days as well. <br /> <br />The idea is all my own, but I have taken inspiration from several recipes. I adapted my ice "cream" recipe from the saucy kitchen's recipe (http://thesaucykitchen.blogspot.com/2010/11/almond-milk-ice-cream.html) and took inspiration for my almond praline from a Bon Appetit recipe ( http://www.epicurious.com/recipes/food/views/white-chocolate-praline-ice-cream-terrine-with-blackberry-raspberry-sauce-231325). I recently posted parts of the recipe to my blog, but that is the only other place where you can find this exact recipe for any of the parts of this terrine or the terrine itself (fiftyshadesoffood.co).

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