Passionfruit Ice Cream

Passionfruit Ice Cream
15 Mins
Prep time
15 Mins
Cooking time
Serves 8

What you need

  • 500g block PHILADELPHIA Cream Cheese, softened
  • 1 cup caster sugar
  • 2 cups milk
  • 125g can passionfruit pulp strained, retaining both pulp and seeds

How to make it

  1. MIX PHILLY and sugar together in a food processor on low for 30 seconds.
  2. BEAT in milk and passionfruit pulp and mix on low for a further 1 minute. Pour mixture into a plastic wrap lined 20cm x 30cm lamington tin, cover and freeze until almost set, approximately 3 hours.
  3. POUR passionfruit seeds over semi-set ice-cream and gently stir through creating a swirl. Return to freezer until ice-cream is firm. Scoop to serve or cut into wedges.

Variation: Pour mixture in tin as above swirl chocolate topping through with a skewer and freeze as above.