Prepare the Pineapple Ice Cream:

• Line an 8.5 x 4.4-inch (21 x 11 cm) loaf pan with parchment paper.

• In a kitchen robot, pulse the frozen pineapple, powdered milk, and powdered sugar until the pineapple breaks into small pieces.

• Continue mixing for 10 minutes until the mixture becomes smooth and creamy.

• Pour into the prepared loaf pan and freeze for 10-20 minutes.

Add the Blueberry Layer:

• Spread 4 tbsp of blueberry jam over the pineapple layer.

• Freeze while preparing the next layer.

Prepare the Raspberry Ice Cream:

• Pulse frozen raspberries, powdered milk, and powdered sugar in the kitchen robot until smooth.

• Pour the raspberry mixture over the blueberry layer and freeze again while preparing the next layer.

Prepare the Mango Ice Cream:

• Pulse frozen mango and powdered milk until creamy and smooth.

• Pour the mango mixture over the raspberry layer.

• Top with butter biscuits for texture.

• Freeze for at least 2 hours.

Serve:

• Once set, flip the terrine onto a platter, remove the parchment paper, and let it sit at room temperature for 5-10 minutes before slicing.

• Serve with fresh fruit and enjoy!