Passionfruit no-churn ice-cream cake Recipe

A refreshing, tropical no-churn dessert featuring layers of passionfruit sorbet and creamy vanilla bean ice cream. Finished with a tangy passionfruit syrup, crisp mini meringues, and fresh summer fruit.

Posted by Aussie Meat and we thank Claire Brookman for this delicious recipe and the recipe link is https://www.taste.com.au/recipes/passionfruit-no-churn-ice-cream-cake-recipe/ggtnrva3

Ingredients

• 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

PASSIONFRUIT SYRUP

• 1/3 cup Golden Pash fruit drink

• 1/3 cup caster sugar

• 2 passionfruit, halved

Instructions

1. 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.
2. 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.
3. 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.