Nigella Passionfruit Ice Cream Cake recipe is made with double cream, passionfruit, Cointreau, meringue nests, butter, sugars, golden syrup, and coconut cream. It takes 30 minutes to prepare and serves 8 people.
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💛 Why You’ll Love This Passionfruit Ice Cream Cake Recipe:
- Refreshing Twist: This ice cream cake offers a refreshing twist with the vibrant flavors of passionfruit and the subtle kick of Cointreau, making it a delightful treat for hot summer days.
- Easy Preparation: With simple steps and readily available ingredients like double cream and meringue nests, this recipe is easy to prepare, even for beginners, saving time and effort in the kitchen.
- Decadent Sauce: The coconut-caramel sauce adds a decadent touch, with its rich, buttery flavor and creamy texture perfectly complementing the fruity sweetness of the cake, elevating the dessert to a whole new level of indulgence.
❓ What Is Nigella Passionfruit Ice Cream Cake Recipe?
Nigella Passionfruit Ice Cream Cake is a luscious frozen dessert crafted with double cream, passionfruit, Cointreau, and meringue nests. It boasts a creamy texture with bursts of fruity sweetness and a hint of citrus.
🍦 Nigella Passionfruit Ice Cream Cake Ingredients
FOR THE ICE-CREAM CAKE
- 300 millilitres double cream
- 4 passionfruit
- 4 teaspoons Cointreau, Grand Marnier or Triple Sec
- 1 packet of 8 meringue nests
THE SAUCE
- 50 grams unsalted butter
- 50 grams soft light brown sugar
- 50 grams caster sugar
- 3 x 15ml tablespoons golden syrup
- 250 millilitres coconut cream (not creamed coconut)
🥮 How To Make Nigella Passionfruit Ice Cream Cake
- Line your loaf tin with cling film, ensuring some hangs over the edges for covering later.
- Whisk the double cream until slightly thickened. Mix in passionfruit pulp, seeds, juice, and Cointreau gently.
- Crush meringue nests by hand, creating a mix of dust and small pieces. Gently fold into the cream mixture.
- Carefully spoon the mixture into the tin, pressing down to remove air pockets. Cover with cling film and freeze overnight.
- Prepare the sauce by melting butter, sugars, and golden syrup in a saucepan. Simmer for 3 minutes.
- Add coconut cream and continue simmering for 10 minutes until thickened and golden.
- Let the sauce cool to room temperature in a jug. Avoid refrigerating as it will thicken too much.
- To serve, remove the cake from the freezer, unwrap, and slice. Allow it to soften for 5–10 minutes.
- Drizzle coconut-caramel sauce over each slice and serve the rest in a jug on the side.
💭 Recipe Tips:
- Opt for ripe passionfruit to ensure maximum flavor in your ice cream cake.
- Be cautious when folding in meringue to maintain a light texture and prevent overmixing.
- Use a deep, heavy-based saucepan to prevent the sauce from burning or sticking during preparation.
- Allow the cake to soften slightly before serving to achieve the perfect creamy consistency.
- If coconut cream is unavailable, substitute with an equal amount of heavy cream for a similar richness.
☕ What To Serve With Passionfruit Ice Cream Cake?
Serve Passionfruit Ice Cream Cake with fresh berries or a drizzle of melted chocolate for added sweetness and texture it pairs well with a cup of coffee or a glass of champagne.
🎚 How To Store Leftovers Passionfruit Ice Cream Cake?
- Refrigerator: To store leftovers passionfruit ice cream cake wrap it tightly in cling film and keep it in the fridge for up 2-4 days.
- Freezer: To freeze leftovers passionfruit ice cream cake cover it with cling film and leaving it in the freezer overnight for up 1 month.
FAQ’S
How Do I Prevent The Coconut-caramel Sauce From Becoming Too Thick?
To prevent the coconut-caramel sauce from becoming too thick, ensure not to overcook it. Watch the sauce closely while simmering and remove it from the heat once it reaches the desired consistency.
Can I Use Whipped Coconut Cream Instead Of Double Cream?
Yes, you can use whipped coconut cream as a substitute for double cream in the recipe. Whip the coconut cream until it forms stiff peaks, then fold it gently into the other ingredients as directed.
How Do I Prevent The Cake From Sticking To The Loaf Tin?
To prevent the cake from sticking to the loaf tin, line the tin with cling film before adding the mixture. Ensure the cling film overhangs the edges for easy removal once frozen.
Can I Use Other Tropical Fruits Instead Of Passionfruit?
Yes, you can use other tropical fruits such as mango, pineapple, or papaya instead of passionfruit. Adjust the quantities according to taste preferences and ensure the fruit is ripe for optimal flavor.
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Nigella Passionfruit Ice Cream Cake Nutrition Fact
Amount Per Serving
- Calories :390
- Fats:24g
- Saturated fats: 19g
- Trans fats:0g
- Cholesterol:0mg
- Sodium: 170mg
- Carbs:41g
- Net carbs:40g
- Fiber: 1g
- Sugar: 34g
- Protein:2g
- Calcium:0mg
- Iron:0mg
Nigella Passionfruit Ice Cream Cake
Description
Nigella Passionfruit Ice Cream Cake recipe is made with double cream, passionfruit, Cointreau, meringue nests, butter, sugars, golden syrup, and coconut cream. It takes 30 minutes to prepare and serves 8 people.
Ingredients
FOR THE ICE-CREAM CAKE
THE SAUCE
Instructions
- Line your loaf tin with cling film, ensuring some hangs over the edges for covering later.
- Whisk the double cream until slightly thickened. Mix in passionfruit pulp, seeds, juice, and Cointreau gently.
- Crush meringue nests by hand, creating a mix of dust and small pieces. Gently fold into the cream mixture.
- Carefully spoon the mixture into the tin, pressing down to remove air pockets. Cover with cling film and freeze overnight.
- Prepare the sauce by melting butter, sugars, and golden syrup in a saucepan. Simmer for 3 minutes.
- Add coconut cream and continue simmering for 10 minutes until thickened and golden.
- Let the sauce cool to room temperature in a jug. Avoid refrigerating as it will thicken too much.
- To serve, remove the cake from the freezer, unwrap, and slice. Allow it to soften for 5–10 minutes.
- Drizzle coconut-caramel sauce over each slice and serve the rest in a jug on the side.
Notes
Opt for ripe passionfruit to ensure maximum flavor in your ice cream cake.
Be cautious when folding in meringue to maintain a light texture and prevent overmixing.
Use a deep, heavy-based saucepan to prevent the sauce from burning or sticking during preparation.
Allow the cake to soften slightly before serving to achieve the perfect creamy consistency.
If coconut cream is unavailable, substitute with an equal amount of heavy cream for a similar richness.