Passionfruit No Churn Ice Cream Cake Recipe

If you love Passiona, youll love this easy no-churn ice-cream cake, full of refreshing tropical flavours.

The ingredient of Passionfruit No Churn Ice Cream Cake Recipe

• 1 2 x 1 litre tub passionfruit sorbet
• 1 2 x 395g can sweetened condensed milk
• 300ml thickened cream
• 1 teaspoon vanilla extract
• 1 2 pineapple peeled cored thinly sliced
• 4 kiwi fruit peeled cut lengthways into wedges
• 1 2 x 100g packet mini meringues
• 1 3 cup golden pash fruit drink
• 1 3 cup caster sugar
• 2 passionfruit halved

The Instruction of passionfruit no churn ice cream cake recipe

• grease a 7cm deep 9 5cm x 19 5cm loaf pan line base and sides with baking paper extending paper 2cm above edges on all sides spoon sorbet into prepared pan spread to form an even layer freeze for 1 hour or until firm
• using an electric mixer beat condensed milk cream and vanilla in a bowl until soft peaks form and mixture is thick do not over beat spoon mixture over sorbet in pan smooth top freeze overnight
• make passionfruit syrup place golden pash drink and sugar in a small saucepan over medium low heat cook stirring for 2 minutes or until sugar has dissolved increase heat to high bring to the boil reduce heat to medium low simmer for 8 to 10 minutes or until slightly thickened remove from heat set aside to cool
• stir passionfruit pulp into cooled syrup stand cake at room temperature for 2 minutes turn onto a serving plate remove and discard baking paper decorate with pineapple kiwi fruit and meringues drizzle with syrup serve immediately

Nutritions of Passionfruit No Churn Ice Cream Cake Recipe

calories: 291 819 calories
calories: 12 6 grams fat
calories: 8 3 grams saturated fat
calories: 40 grams carbohydrates
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calories: n a
calories: 3 1 grams protein
calories: 24 milligrams cholesterol
calories: 33 milligrams sodium
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