Passionfruit Ice-Cream Sandwiches

Unable to load

10 Ingredients

Number of servings

6

1/2 cup plain flour, sifted
600milliliter thickened cream
1/3 cup icing sugar, sifted
60grams butter, melted, cooled
10 fresh passionfruit
1teaspoons vanilla extract
1/2 cup thick vanilla custard
2 egg whites
1/2 cup caster sugar
1/2 cup Greek-style passionfruit yoghurt base

Nutrition per serving

30% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 7

Line an 8-cup loaf pan or freezer-safe container with a double layer of plastic wrap, leaving sides overhanging.

Step 2 of 7

Place cream and custard in a large bowl. Sprinkle yoghurt powder and icing sugar over surface. Beat with electric beaters until thickened and soft peaks form.

Step 3 of 7

Halve passionfruit. Scoop out pulp. Press half the pulp through a sieve using the back of a spoon. Discard seeds. Swirl all pulp through cream mixture.

Step 4 of 7

Transfer to loaf pan. Cover and freeze overnight or until firm.

Step 5 of 7

Meanwhile, for vanilla wafers, preheat oven to 180°C. Line 2 baking trays with baking paper.

Step 6 of 7

Whisk egg whites and sugar together for 30 seconds or until frothy. Stir in butter and vanilla. Fold in flour. Spread thinly over each tray. Bake for 8-10 minutes or until just golden. Cool on trays.

Step 7 of 7

To serve, wipe outside of pan with a hot, wet cloth. Lift out ice-cream using the plastic. Cut into 1.5cm-thick slices. Return slices to freezer. Cut wafers into pieces to match the slices. Sandwich ice-cream between wafers and serve.