Details page sections

Cakes

Tropical Ice Cream Cake

Name: Tropical Ice Cream Cake
Prep time: 4 h 30 min
Cook time: 20 min
Yield: 12
Ingredients: Lime Syrup; ¼ cup Chelsea Raw Caster Sugar; 2 tbsp lime juice; 2 tsp finely grated lime rind; Mango Purée; 1 mango; 1 tbsp passionfruit pulp; Ice Cream; 2 extra large egg whites; ½ cup Chelsea Raw Caster Sugar; 1 ½ cups green yoghurt; 250ml thickened cream; To decorate; 2 tbsp shredded coconut, toasted; Mango; Raspberries; Passionfruit; Mint

Preparation

4 hours 30 mins

Bake

20 mins

Difficulty

Moderate

Servings

Tropical Ice Cream Cake is the ultimate summer dessert. Our cheats version uses Greek yoghurt and doesn't require an ice-cream maker so it's super easy to make at home. Top it off with your favourite tropical fruits to cool down on hot summer nights.

Rate recipe Rate

Keep my screen awake

Ingredients
Method

Ingredients

Lime Syrup

¼ cup Chelsea Raw Caster Sugar
2 tbsp lime juice
2 tsp finely grated lime rind

Mango Purée

1 mango
1 tbsp passionfruit pulp

Ice Cream

2 extra large egg whites
½ cup Chelsea Raw Caster Sugar
1 ½ cups green yoghurt
250ml thickened cream

To decorate

2 tbsp shredded coconut, toasted
Mango
Raspberries
Passionfruit
Mint

Chelsea Products in Recipe

Raw Caster Sugar

Delicately flavoured with a...

details

Reviews

1

What did you think of this recipe?

Karen

Really yummy

Method

Line a 20cm cake pan (with removable base) with baking paper.

Lime Syrup : Combine Chelsea Raw Caster Sugar and lime juice in a small saucepan. Bring to a gentle simmer and cook for several minutes until the sugar has dissolved and liquid has reduced slightly. Chill.

Once cold, add lime rind and refrigerate until required.

Mango Purée : Remove flesh from mango and purée until smooth. Mix in passionfruit pulp. Refrigerate until required.

Ice Cream : Place egg whites into the bowl of an electric mixer, and beat until soft peaks form. Gradually add Chelsea Raw Caster Sugar a little at a time until all is incorporated. Place yoghurt and cream into a separate mixing bowl and beat until thickened. Gently fold in the meringue mixture, mixing until well combined.

Divide the mixture between 2 bowls. Add the lime syrup to one bowl and fold through. Add the mango purée to the other bowl and fold together.

Spoon lime flavoured mixture into prepared pan, then spoon over the mango mixture. Sprinkle with coconut, cover with plastic wrap and place in the freezer for at least 4 hours (overnight, if you have the time).

Remove from pan and decorate with additional fruit prior to serving.