Passionfruit Cheesecake Ice Cream Cake

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A deliciously creamy ice cream cake, with swirls of passionfruit curd and crumbled biscuits

I am weary of ice cream recipes that use just condensed milk and whipping cream. I know they are sold as easy and no-churn, but I am always left slightly underwhelmed with the texture. The cream cheese in this recipe really adds a creamier texture to the ice cream but allows it to be sliced like a cake slice.

With passionfruit’s in season, including some of my homemade passionfruit curd definitely cuts through the creaminess and brings a bit of zing. I love the texture from the Tennis biscuits as well, as they bring nice textural contrast to the cool, creamy ice cream.

With just a handful of ingredients, this dessert requires very little hands on time, but looks so incredibly impressive. I like to then use some additional ice cream to decorate the top and drizzle a bit more passionfruit curd on the top. You can make this as fancy or as simple as you like – so let your creativity run free 🙂

OTHER RECIPES WHICH YOU MAY ENJOY

Blueberry Swirl Ice Cream
Berries and Cream Sundae
Roasted Strawberry and Rosemary Semifreddo
Litchi and Lemon Sorbet
Lemon and Blueberry Cheesecake

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

FOR THE PASSIONFRUIT CHEESECAKE ICE CREAM CAKE

250g Tennis biscuits/ graham crackers, split into 160g for the base and the rest for the ice cream
60g butter, melted
200g full fat cream cheese
1 tin (398g) condensed milk
350ml whipping cream, whipped to soft peaks
1/2 batch passionfruit curd

To Decorate

200ml whipping cream
1 tablespoon icing sugar
fresh mango cubes
Edible flowers

20cm springform tin

METHOD

Make the base: Crush 160g of the biscuits, in a food processor or by hand. Add in the melted butter and mix to combine. Tip into a 20cm springform baking tin, with the base lined with baking paper, and press down to form a base. If you like, you can place half tennis biscuits up the sides of the tin for a fancy look, but you will then need slightly more tennis biscuits that the recipe calls for.
Make the ice-cream: Using an electric beater (or hand-held whisk, which will require a bit of effort), whip the whipping cream to soft peaks. You do not want to whip to stiff peaks as this produces a harder, more firm set ice cream. Then, in a separate bowl, beat the cream cheese until smooth, beat in the condensed milk. Finally, fold in the whipping cream into this mixture until well combined.
Begin by layering the ice cream: Pour a third of ice cream onto the biscuit base. Then coarsely crush some Tennis biscuits and drizzle on some passionfruit curd. Repeat this process again, finally ending with a third and final layer of ice cream.
Set: Place in the freezer to set overnight. Slicing with a warm knife when ready to serve.
Decorate: Whip the cream to stiff peaks and add in the icing sugar. Pipe the cream around the cake and serve any remaining cream alongside the cake. Decorate with the mango cubes and the edible flowers.