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Passionfruit cheesecake ice-cream

You won't mind the warmer weather one bit when it means cooling down with cheesecake ice-cream! Serve it up as a dessert at dinner parties or as a summer snack!
  • 14 Nov 2016
Passionfruit cheesecake ice-cream
Cook: 380 Minutes - easy - Serves 8 - Vegetarian - nut-free - egg-free
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You won't mind the warmer weather one bit when it means cooling down with cheesecake ice-cream! Serve it up as a dessert at dinner parties or as a summer snack!

Ingredients

2 litre tub vanilla ice-cream

250 g packet butternut snap cookies

50 g unsalted butter, melted

250 g block cream cheese, chopped at room temperature

½ cup icing sugar mixture

½ cup fresh passionfruit pulp, plus extra to drizzle

½ cup shredded coconut, plus extra for sprinkling

Method

  1. Grease a large, deep loaf pan (base measures 11.5cm x 20cm, 9cm deep). Line base and sides with baking paper, extending paper 5cm above pan edges.
  2. Place ice-cream in a large bowl. Stand at room temperature for about 10 minutes, or until softened slightly. Stir until smooth.
  3. Meanwhile, process biscuits in a food processor until coarsely crushed. Add butter. Process until combined. Transfer to a bowl.
  4. Process cream cheese, sugar and pulp in same, clean food processor until smooth. Add to ice-cream with coconut. Stir until combined. Spoon half into prepared pan. Sprinkle with half the biscuit crumb. Repeat with remaining ice-cream mixture and biscuit crumb. Freeze, covered, overnight, or until firm.
  5. To serve, invert onto a serving plate. Remove lining paper. Drizzle with extra passionfruit pulp. Decorate with toasted coconut.
  • passionfruit recipes
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