Recipe may contain gluten, milk, sesame, egg and wheat.
Meet this frozen fruit cooler, the easiest-ever ice-cream! Bonus: you don’t need an ice-cream maker.
10 passionfruit, plus extra pulp, to serve
150g (1 cup) icing sugar mixture
300ml thickened cream
260g (1 cup) Greek-style yoghurt
Waffle cones, to serve
Crushed meringues, to serve
3 Method Steps
Step 1Halve and scoop the pulp of 6 passionfruit into a strainer set over a bowl. Scrape with a spoon to extract as much of the juice from the seeds as possible. Discard seeds. Halve and add the pulp of remaining passionfruit to the bowl. Stir in the icing sugar until dissolved.
Step 2Use electric beaters to beat the cream in a separate bowl until firm peaks form. Fold in the yoghurt and passionfruit mixture. Transfer to an airtight container and freeze overnight.
Step 3Remove from the freezer to soften slightly before scooping into waffles cones. Top with meringue and extra passionfruit pulp.
- If you do have an ice-cream maker, you can churn this for a creamier result.
- Store ice-cream in the freezer for up to 3 months.