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385 minutes
385 minutes
- 2 litres vanilla ice-cream, softened
- 125g packet glace ginger, finely chopped
- 28.05 gm desiccated coconut, toasted
- 1.5kg pineapple
- 2 kiwifruit, peeled, chopped
- 3 passionfruit, halved
- Prepare the loaf pan by greasing it and lining the base and sides with baking paper, leaving a 4cm overhang. In a bowl, combine ice-cream, ginger, and coconut. Spoon the mixture into the pan, smooth the surface, and cover with plastic wrap. Freeze overnight or until set.
- Allow to soften slightly at room temperature for 3 to 5 minutes, then transfer to a plate. Garnish with pineapple, kiwifruit, and passionfruit pulp. Enjoy!
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