Name: Mango and Passionfruit Ice Cream Cake
Prep time: 15 min
Total time: 5 h 15 min
Cuisine: Tropical
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)

Description

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)

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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.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: Frozen
Cuisine: Tropical

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 21g
Sodium: 35mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 5g
Cholesterol: 25mg