No Churn Passion Fruit Cheesecake Ice Cream
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!