Easy Passion Fruit Cheesecake Ice Cream {No Churn}

If there is ONE ingredient that perfectly sums up the flavour of summer it would be passion fruit right? (side note: we call it granadilla here in South Africa and I'd love to be able to tell you a funny, quirky story as to why we do but frankly the internet let me down on this one!) And if there is ONE dish that perfectly sums up the feeling of summer, it's of course, ice cream. Put them together and you're basically eating a summer holiday! My kinda food.

Also, incase you haven't noticed yet, there are TWO desserts in ONE here. Bonus! Cheesecake and ice cream are always a good idea. 

Put them together and you have a damn good idea! 

This ice cream is for those days when someone asks you, would you like cheesecake or ice cream? And your answer? Just say 'YES!'

Now if you're not a passion fruit person (are you even human?!) then imagine this frozen creamy cheesecakey goodness swirled with strawberries, or blueberries, 

or mango - no pineapple! 

I crumbled in my favourite Eet Sum Mores (appropriately named, yet innappropriately spelled) but you could use Oreos or gingersnaps or chocolate chips, throw in some caramel swirl or lemon curd, or crushed up meringue! 

*sigh* I love my job. 

No Churn Passion Fruit Cheesecake Ice Cream

Makes 1L

225g full fat cream cheese

1 tin (400g) sweetened condensed milk

1 1/2 cups cream, whipped to stiff peaks

230g passion fruit pulp

5-8 shortbread biscuits, crumbled

Beat cream cheese until smooth then add in the condensed milk and mix until creamy.

Fold in the whipped cream gently and lightly to retain the air.

Pour a third of the mixture into a freezer-proof container (a metal loaf tin works well), swirl 1/3 of the passion fruit into the mix then crumble over some of the shortbread.

Repeat with the rest of the mix, swirling and scattering in between each layer.

Freeze until firm (about 4 hours). To serve, remove from the freezer for 10 minutes then serve scoops with extra passion fruit pulp and crushed shortbread, if desired.

TIP: Swop out the passion fruit pulp for any fruit puree of your choice - think mango, pineapple, strawberries or blueberries!

Passion fruit jellies

Most South Africans call them granadillas but how you can choose that over a beautiful name like 'passion fruit' is lost on me. The passion fruit is my absolute favourite. It's wrinkly leathery skin probably makes it one of the ugliest fruits but slice it open and the sticky sunshine-yellow flesh oozes out, begging to be married with flavours like coconut milk and pineapple. It's the flavour of summer and instantly transports me to a balmy tropical island. This passion fruit jelly is the best way to enjoy the fruit; it's simple enough to make the most of the fragrant tartness and highlight the beautiful black flecks of seeds without keeping you in the kitchen too long on a beautiful day. 

Passionfruit jellies
Serves 4

16 passionfruit, plus a few extra, for garnish
30ml passionfruit juice, plus extra if needed
4 sheets of leaf gelatine
150g castor sugar

Slice the passionfruit in half and scoop the flesh out into a bowl. Strain the mixture, pressing to extract all the juices and reserve the seeds. Measure the pulp and add enough passionfruit juice to make 200ml. 
Place the gelatine leaves in cold water until soft. 
Heat the sugar and 150ml water over low heat until dissolved then simmer for a few minutes. Squeeze the water from the gelatine and add to the hot sugar syrup. Stir until completely dissolved then stir in the passion fruit mixture. Place a few of the passion fruit seeds in the bottom of four jelly moulds then pour in the passionfruit mixture. You could also set the jelly straight into the passion fruit shells. Refrigerate until set. 
To unmould, briefly dip into boiling water. Serve with an extra drizzle of passionfruit pulp.