Cakes & Cupcakes

Passionfruit Cheesecake Ice Cream Cake

Originally published 9 January 2023 · Modified 12 February 2026

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

The passionfruit ice cream cake on a stand, decorated with flowers and mango

The ice cream cake from above, swirled with passionfruit curd

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 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 Bakers 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 🙂

A slice of passionfruit ice cream cake on a dark plate with a gold spoon

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The side of the ice cream cake, showing its biscuit base

A slice of ice cream cake studded with passionfruit and biscuit

The recipe

Passionfruit Cheesecake Ice Cream Cake

adventureswithsugar.com/passionfruit-cheesecake-ice-cream-cake/

Method

Method: ice cream cake

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 than 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 the whipped 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. Slice 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.

Close-up of edible flowers and mango on the ice cream cake

The ice cream cake on a stand beside a vase of dahlias

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