Passionfruit Ice Cream

1. 1

   Mix Philly* and sugar together in a food processor on low for 30 seconds.

2. 2

   Beat in milk and passionfruit pulp and mix on low for a further 1 minute.

3. 3

   Pour mixture into a plastic wrap lined 20cm x 30cm lamington tin, cover and freeze until almost set, approximately 3 hours.

4. 4

   Pour passionfruit seeds over semi-set ice-cream and gently stir through creating a swirl.

5. 5

   Return to freezer until ice-cream is firm.

6. 6

   Scoop to serve or cut into wedges.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.