Passionfruit and coconut cheesecake ice cream
serves
6
This delicious family-friendly dessert is due to be your next favourite. Using only a food processor, this no-churn cheesecake 'ice-cream' needs a few dollops of velvety-smooth cream cheese with a dash of vanilla extract to make the base, before adding lashings of silky coconut milk and a good helping of vibrant passionfruit pulp for tangy flavour. Set in the freezer and you've got yourself the creamiest 'ice-cream' you've ever tasted, and scooped generously on top of crunchy waffle cones. You'll never look at ice-cream the same again.
Recipe note: You’ll need a shallow baking pan and a 20cm x 10cm loaf pan for this recipe. Begin this recipe at least 4 hours ahead.
Ingredients (7)
- 250g cream cheese, softened
- 1 cup (120g) icing sugar, sifted
- 2 x 400ml cans coconut milk
- 1 tbs vanilla extract
- 3 x 170g cans passionfruit pulp in syrup
- 2 tbs caster sugar
- 6 waffle cones
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Place the cream cheese and sugar in a food processor and whiz until smooth.
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2.Gradually add the coconut milk and vanilla, and whiz until smooth and combined. Pour into a shallow baking pan and freeze for 4-6 hours until firm.
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3.Meanwhile, place the passionfruit and sugar in a small saucepan over medium heat. Bring to a simmer and cook for 8-10 minutes, until a syrupy consistency.
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4.Allow to cool completely.
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5.Using a butter knife, chop ice cream into pieces and place half in a food processor and whiz until smooth. Place the mixture into a 20cm x 10cm loaf pan and place in the freezer while you process the second batch. Swirl half the passionfruit mixture through the ice cream and freeze for 2 hours before serving. Scoop into cones and drizzle with remaining passionfruit mixture to serve.
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