Fruit Ice Cream Log

Fruit Ice Cream Log
15 Mins
Prep time
15 Mins
Cooking time
Serves 8

What you need

  • 250g PHILADELPHIA Block Cream Cheese, softened
  • 2/3 cup caster sugar
  • 1 cup evaporated milk, chilled
  • 2 teaspoons vanilla essence
  • 2 x 55g egg whites, stiffly beaten
  • 250g fresh strawberries
  • 2 tablespoons brandy
  • 2 tablespoons orange juice
  • 1/3 cup passionfruit pulp, fresh or canned

How to make it

  1. BEAT PHILLY until smooth, blend in sugar, milk, vanilla essence and egg whites.
  2. DIVIDE mixture into 3, pour one portion into a 4-5 cup log tin or dessert mould, freeze.
  3. BLEND strawberries, brandy and orange juice in a food processor until smooth to make the strawberry layer. Strain off seeds. Stir half the strawberry sauce into one third of the dessert mixture, pour over frozen mixture; freeze.
  4. ADD passionfruit pulp to the remaining third, pour over strawberry layer and freeze.
  5. INVERT dessert and serve with strawberry sauce poured over.