5 from 12 votes
Frozen Mango and Passionfruit Ice Cream Cake
This Frozen Mango and Passionfruit Ice Cream Cake features a crunchy biscuit and almond meal base combined with hazelnuts for texture. The filling blends ripe mango, banana, thickened cream, Greek yoghurt, vanilla, and icing sugar into a smooth, creamy layer. Topped with fresh mango cubes and passionfruit mixed with icing sugar, this dessert offers tropical flavors and a refreshing finish after freezing overnight.
Prep Time
15 mins
Total Time
15 mins
Servings:
12
Course:
Dessert, Others
Cuisine:
gluten-free
Ingredients
- 100 gm amaretti biscuits the crunchy ones these can be found in the supermarket or use any crunchy biscuit you like
- 200 gm almond meal
- 60 gm butter melted
- 50 gm hazelnut roasted
Topping
- 1 whole Mango rough chopped and removed from the skin
- 500 gm banana peeled} this can be frozen fruit
- 125 ml cream thickened
- 250 ml Greek yoghurt
- 1 teaspoon vanilla extract
- 80 gm icing sugar powdered, pure
- 1 whole Mango
- 3 whole passionfruit
- 1 Tablespoon icing sugar powdered, pure
Instructions
- Put the amaretti biscuits and almond meal into a food processor and process till the biscuits are broken down. Add the butter and the hazelnuts and process in bursts till just combined. The nuts are more interesting when they are a bit chunky.
- Press the biscuits into the base of a paper lined cake tin and put into the freezer to chill.
- Put the yoghurt, cream, vanilla and sugar into the blender with the fruit. Puree until smooth. Pour into the tart base and freeze, leave 5 hours or overnight for best results.
- Cut the mango into cubes, mix the passionfruit pulp in a bowl with the icing sugar Unmould the cake and put onto a platter and top with the mango and passionfruit.
Cup of Yum