Tropical Ice Cream Cake
Prep: 265 mins
Cook: 20 mins
Servings: 12
Tropical Ice Cream Cake is the ultimate summer dessert. Our cheats version uses Greek yoghurt and doesn’t require an ice-cream maker so it’s super easy to make at home. Top it off with your favourite tropical fruits to cool down on hot summer nights.
Ingredients
Method
- Line the base and sides of a 20cm cake pan with removable base, with baking paper.
- For the lime syrup; combine sugar and lime juice in a small saucepan. Bring to a gentle simmer and cook for several minutes until sugar has dissolved and liquid has reduced slightly. Chill. Once cold add lime rind and refrigerate until required.
- For mango puree; remove flesh from mango and puree until smooth. Mix in passionfruit pulp. Refrigerate until required.
- Place eggwhites into the bowl of an electric mixer, and beat until soft peaks have formed. Gradually add sugar a little at a time until all is incorporated.
- Place yoghurt and cream into a separate mixing bowl and beat until thickened. Gently fold in the meringue mixture, mixing until well combined.
- Divide mixture between two bowls. Add lime syrup to one bowl and fold through. Add mango puree to the other bowl, and fold together.
- Spoon lime flavoured mixture into prepared pan, then spoon over the mango mixture. Sprinkle with coconut, cover with plastic wrap and place in the freezer for at least 4 hours or overnight. Remove from pan and decorate with additional fruits prior to serving.
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