Indulge in the creamy richness of white chocolate and the tangy sweetness of passionfruit with this delightful no-churn ice cream. The added crunch of the waffle cone crust adds a delicious texture contrast.
Ingredients: 400ml condensed milk. 500ml whipping cream. 200g white chocolate, melted. 1 cup passionfruit pulp strained. 10-12 waffle cones, crushed. 1/4 cup melted butter.
Instructions: In a large bowl, whip the cream until stiff peaks form. Gently fold in the condensed milk until well combined. Add melted white chocolate and passionfruit pulp, gently folding until evenly distributed. In a separate bowl, mix crushed waffle cones with melted butter until combined. Spread a layer of waffle cone mixture evenly on the bottom of a loaf pan or ice cream container. Pour the ice cream mixture over the waffle cone crust. Top with remaining waffle cone mixture, pressing down lightly. Cover with plastic wrap and freeze for at least 6 hours or overnight until firm. Once frozen, scoop and serve in waffle cones or bowls.
Prep Time: 20 minutes
Cook Time: 0 minutes
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