Tropical Cheesecake Ice Cream
Being fully inspired by the arrival of summer I wanted to create a fresh, light yet utterly delicious tropical summer dessert that both the kids and grown ups alike would love!
I adore tropical fruit so decided that mango, papaya and passion fruit would be the perfect base for this ice cream. And the fact that it’s no churn is a massive bonus! Creating sweet treats in this house needs to be foolproof, no fuss and quick. With three little ones around me I’m often interrupted!
You don’t need fancy equipment of tools for this, just a 2lb loaf pan, although a square or round cake tin would also work perfectly well.
I promise you once you’ve made this you’ll never look back!
Tropical Cheesecake Ice Cream
Author Ella Nurse | Date 7/6/19
prep time: 15 minutes
chill time: 4 hours
total time: 4 hours, 15 minutes
Servings: 8
Ingredients:
1 mango
3 passion fruits
1 papaya
250g cream cheese
250g greek yoghurt
400g condensed milk
4 digestive biscuits
Instructions:
Prepare the fruit by removing the skins and the pips from the papaya and mango. Slice into 0.5cm pieces and place aside in a bowl
Add the pulp from 2 of the passion fruits and add to the mango and papaya
Break the digestive biscuits into crumbs and set aside
In a large bowl add the cream cheese, greek yoghurt and condensed milk and whisk for approximately 3 minutes until silky and fully combined
Fold the fruit into the cream cheese and yoghurt mix and sprinkle in the digestive biscuit crumbs
Add the mix to the 2lb loaf tin and freeze for a minimum of 4 hours
To serve drizzle the pulp from the third papaya on the top and sprinkle over any remaining biscuit crumbs
