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Passionfruit no-churn ice-cream cake recipe
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Prep Time:
510 minutes
Cook Time:
15 minutes
Total Time:
525 minutes
Passiona lover's dream: Easy no-churn tropical ice-cream cake.
Ingredients:
  • 1/2 x 1 litre tub passionfruit sorbet
  • 1/2 x 395g can sweetened condensed milk
  • 300ml thickened cream
  • 4.40 gm vanilla extract
  • 1/2 pineapple, peeled, cored, thinly sliced
  • 4 kiwi fruit, peeled, cut lengthways into wedges
  • 1/2 x 100g packet mini meringues
  • 86.63 gm Golden Pash fruit drink
  • 70.95 gm caster sugar
  • 2 passionfruit, halved
Instructions:
  • Prepare a 7cm-deep, 9.5cm x 19.5cm loaf pan by greasing it and lining the base and sides with baking paper, making sure to extend the paper 2cm above the edges on all sides. Spoon the sorbet into the pan and spread it evenly to form a layer. Freeze for 1 hour or until firm.
  • With an electric mixer, whip condensed milk, cream, and vanilla in a bowl until soft peaks form and the mixture thickens (be careful not to over-beat). Spread the mixture over the sorbet in the pan, ensuring a smooth top, then freeze overnight.
  • Create Passionfruit syrup: Combine Golden Pash drink and sugar in a small saucepan over medium-low heat. Stir for 2 minutes until sugar dissolves. Increase heat to boil, then reduce to simmer for 8 to 10 minutes until slightly thickened. Remove from heat and let it cool.
  • Mix the passionfruit pulp into the cooled syrup. Let the cake sit at room temperature for 2 minutes. Transfer to a serving plate, remove and discard the baking paper. Garnish with pineapple, kiwi fruit, and meringues. Drizzle with syrup and serve right away.

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