Layered Lime, Mango & Passionfruit Ice Cream Terrine

Ice Cream

• 400g can sweetened condensed milk
• 200g CADBURY White Chocolate Melts
• 250g PHILADELPHIA Original Spreadable Cream Cheese
• 1¼ cups thickened cream
• Finely grated rind of 3 limes
• 2 mangoes, peeled and cheeks removed
• Pulp of 4 passionfruit

Serving Suggestion

• Mango, extra, sliced
• Kiwi fruit, sliced
• Passionfruit pulp, extra

1. COMBINE the condensed milk and chocolate in a saucepan. Stir over a low heat until the chocolate has melted. Transfer mixture to a bowl and chill in the freezer for 15 minutes.
2. BEAT the chocolate mixture and PHILLY with an electric mixer until smooth. Add the cream and beat until soft peaks form.
3. SPLIT the mixture evenly between 2 bowls. Stir the lime rind into 1 bowl and pureed mango and passionfruit into the remaining bowl.
4. POUR the lime mixture into a lined 25cm x 12cm loaf pan (ensure the lining extends 5cm above the pan). Freeze for 15 minutes. Pour the mango layer over the top then cover and freeze for 6 hours or overnight.
5. TO serve, remove ice cream from the freezer and stand for 5 minutes before turning out of pan. Slice thickly and place onto serving plates with fresh fruit and a drizzle of passionfruit pulp. Serve immediately.

Tip: Can't seem to find fresh mango or passionfruit? The canned versions make great substitutes.