A refreshing, no-churn frozen dessert bursting with tropical flavors of mango, passionfruit, banana, and creamy yoghurt. This ice cream cake is simple to prepare, irresistibly smooth, and perfect for warm-weather gatherings or make-ahead entertaining.
Why You’ll Love This Recipe
This Mango and Passionfruit Ice Cream Cake is everything a summer dessert should be—light, fruity, vibrant, and wonderfully cold. It requires no ice cream maker, comes together quickly in a blender or food processor, and freezes beautifully. The crunchy nut-and-biscuit crust contrasts perfectly with the silky mango–banana filling, while the fresh mango and passionfruit topping adds brightness to every bite. It’s a crowd-pleaser that looks impressive with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Crust:
100 g amaretti biscuits or any crunchy biscuit
200 g almond meal
60 g melted butter
50 g roasted hazelnuts, roughly chopped
Filling:
1 whole mango, peeled and roughly chopped
500 g bananas, peeled (fresh or frozen)
125 ml thickened cream
250 ml Greek yoghurt
1 teaspoon vanilla extract
80 g pure icing sugar
Topping:
1 whole mango, cut into cubes
3 passionfruits, pulp scooped
1 tablespoon pure icing sugar
Directions
Place the amaretti biscuits and almond meal into a food processor and process until the biscuits are finely broken down.
Add the melted butter and roasted hazelnuts. Pulse in short bursts until just combined; keep the hazelnuts slightly chunky for texture.
Press the mixture firmly into the base of a paper-lined cake tin. Transfer to the freezer to chill.
Add the yoghurt, cream, vanilla extract, icing sugar, chopped mango, and bananas to a blender. Blend until completely smooth.
Pour the mango–banana mixture onto the chilled crust. Freeze for at least 5 hours or overnight for best results.
Before serving, mix the mango cubes, passionfruit pulp, and icing sugar in a bowl.
Unmould the ice cream cake onto a platter and spoon the mango–passionfruit topping over the top. Slice and serve immediately.
Servings and timing
Servings: 12
Prep Time: 15 minutes
Total Time: 15 minutes plus freezing time (minimum 5 hours)
Variations
Replace the hazelnuts with pistachios or almonds for a different nutty flavor profile.
Add a pinch of cardamom or cinnamon to the filling for a warm spice note.
Swap mangoes for peaches or nectarines when they’re in season.
Stir a handful of toasted coconut into the crust for extra tropical aroma.
Drizzle honey over the topping for added sweetness and shine.
Storage/Reheating
Store the ice cream cake tightly wrapped in the freezer for up to 2 weeks.
Allow the cake to sit at room temperature for 5–10 minutes before slicing for easier cutting.
Do not thaw completely—this dessert should remain frozen to maintain its structure and texture.
FAQs
How long does the ice cream cake need to freeze before serving?
It needs at least 5 hours, but overnight freezing delivers the firmest texture.
Can I make this recipe without a blender?
Yes, a food processor works well, although the filling may be slightly less smooth.
Can I use frozen mango?
Yes, frozen mango works perfectly and blends into a creamy texture.
Can I make this dairy-free?
You can use coconut yoghurt and coconut cream to create a dairy-free version.
What can I use instead of amaretti biscuits?
Any firm, crunchy biscuit such as digestive or ginger biscuits works well.
Can I prepare this dessert days in advance?
Absolutely—this recipe is ideal for make-ahead entertaining and stores well in the freezer.
How do I prevent the crust from crumbling?
Press it firmly into the tin and ensure the melted butter is well distributed.
Can I omit the nuts?
Yes, simply replace them with additional biscuit crumbs.
Why does the icing sugar go in the topping?
It lightly sweetens the fruit and helps release extra juices for a glossy finish.
How should I serve the cake for neat slices?
Run a sharp knife under warm water, dry it, and slice quickly for clean edges.
Conclusion
This Mango and Passionfruit Ice Cream Cake combines creamy tropical flavors with a crunchy nutty crust, creating a dessert that’s refreshing, elegant, and incredibly easy to make. Whether you’re entertaining or simply craving a cool treat, this no-churn ice cream cake brings the bright taste of summer to your table with minimal effort and maximum satisfaction.
This no-churn Mango and Passionfruit Ice Cream Cake features a creamy mango–banana filling over a crunchy amaretti and hazelnut crust, topped with fresh mango cubes and passionfruit pulp. It’s a refreshing tropical dessert perfect for summer gatherings or make-ahead treats.
Ingredients
100 g amaretti biscuits or other crunchy biscuits
200 g almond meal
60 g melted butter
50 g roasted hazelnuts, roughly chopped
1 whole mango, peeled and chopped
500 g bananas, peeled (fresh or frozen)
125 ml thickened cream
250 ml Greek yoghurt
1 teaspoon vanilla extract
80 g pure icing sugar
1 whole mango, cut into cubes (for topping)
3 passionfruits, pulp scooped (for topping)
1 tablespoon pure icing sugar (for topping)
Instructions
In a food processor, pulse amaretti biscuits and almond meal until finely ground.
Add melted butter and chopped hazelnuts. Pulse just until combined, keeping the nuts slightly chunky.
Press the mixture into the base of a paper-lined cake tin. Freeze while you prepare the filling.
In a blender, combine yoghurt, cream, vanilla extract, icing sugar, mango, and bananas. Blend until smooth.
Pour the blended filling over the chilled crust. Freeze for at least 5 hours or overnight until firm.
For the topping, mix mango cubes, passionfruit pulp, and icing sugar in a bowl.
Unmould the ice cream cake onto a platter. Spoon fruit topping over and serve immediately.
Notes
Allow the cake to sit at room temperature for 5–10 minutes before slicing for easier cutting.
Use a warm, sharp knife for neat slices.
You can swap hazelnuts with almonds or pistachios for variation.
Frozen mango and bananas blend well and provide a creamy texture.
For a dairy-free version, use coconut yoghurt and coconut cream.
