If there is ONE ingredient that perfectly sums up the flavour of summer it would be passion fruit right? (side note: we call it granadilla here in South Africa and I’d love to be able to tell you a funny, quirky story as to why we do but frankly the internet let me down on this one!) And if there is ONE dish that perfectly sums up the feeling of summer, it’s of course, ice cream. Put them together and you’re basically eating a summer holiday! My kinda food.
Also, incase you haven’t noticed yet, there are TWO desserts in ONE here. Bonus! Cheesecake and ice cream are always a good idea.
Put them together and you have a damn good idea! This ice cream is for those days when someone asks you, would you like cheesecake or ice cream? And your answer? Just say ‘YES!’
I crumbled in my favourite Eet Sum Mores (appropriately named, yet innappropriately spelled) but you could use Oreos or gingersnaps or chocolate chips, throw in some caramel swirl or lemon curd, or crushed up meringue!
*sigh* I love my job.

No Churn Passion Fruit Cheesecake Ice Cream

Makes 1L
225g full fat cream cheese

1 tin (400g) sweetened condensed milk

1 1/2 cups cream, whipped to stiff peaks

230g passion fruit pulp

5-8 shortbread biscuits, crumbled

Beat cream cheese until smooth then add in the condensed milk and mix until creamy. Fold in the whipped cream gently and lightly to retain the air.

Pour a third of the mixture into a freezer-proof container (a metal loaf tin works well), swirl 1/3 of the passion fruit into the mix then crumble over some of the shortbread. Repeat with the rest of the mix, swirling and scattering in between each layer. Freeze until firm (about 4 hours). To serve, remove from the freezer for 10 minutes then serve scoops with extra passion fruit pulp and crushed shortbread, if desired.


TIP Not a passion fruit person (are you even human?!) then imagine this frozen creamy cheesecakey goodness swirled with strawberries, or blueberries, or mango – no pineapple!