Passionfruit ice box cake

Layers of passionfruit-scented cream, cookies and fresh passionfruit coulis make this passionfruit ice box cake the perfect summer dessert.

Ingredients needed

• Passionfruit. I used fresh passionfruit but you can used canned too.
• Sugar.
• Water.
• Lemon juice.
• Cream cheese. Any high fat cream cheese will work.
• Mascarpone.
• Condensed milk.
• Lemon juice.
• Cookies. I used coconut cookies but any thin cookie (like Graham Crackers) will work.

How to make passionfruit ice box cake (summary)

1. Make the passionfruit coulis: Simmer the passionfruit coulis ingredients together in a small saucepan set over medium high heat for 10 minutes until reduced and syrupy (the sauce should coat the back of a spoon). Remove from the heat and allow to cool.
2. Make the cream filling: Whip together the cream cheese, mascarpone, condensed milk and lemon juice. Stir in half of the passionfruit coulis.
3. Assemble the icebox cake: Line a loaf pan with two layers of plastic wrap. Add a few spoonfuls of cream mixture and swirl in two tablespoons of passionfruit coulis. Add a layer of cookies then repeat until you’ve used all the cream and coulis. Finish with a layer of cookies. Add a layer of plastic wrap to the top and fold in the overhanging plastic. Place in the fridge and allow to chill for at least 6 hours but preferably overnight.
4. Serve: Remove from the fridge then remove the top layer of plastic. Invert onto a serving plate or board then carefully remove the loaf pan and plastic. Top with fresh passionfruit and mint then slice and serve.

Can I make ice box cake in advance?

Yes, this passion fruit ice box cake is the perfect dessert to make ahead. You can make it up to 3 days in advance and kept in the fridge until ready to serve.

Summer dessert recipes

1. Easy blueberry lemon icebox cake
2. Fresh berry Eton mess
3. Easy lemon bars

Passionfruit Ice Box Cake

Layers of passionfruit-scented cream, cookies and fresh passionfruit coulis make this passionfruit ice box cake the perfect summer dessert.

5 from 6 votes

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Course: Dessert

Cuisine: American

Keyword: Ice box cake, Passionfruit ice box cake, summer desserts

Prep Time: 20 minutes

Cook Time: 10 minutes

Chilling time: 6 hours

Total Time: 6 hours 30 minutes

Servings: 12

Calories: 256kcal

Author: Alida Ryder

Ingredients

• 1 cup passionfruit pulp (approximately 10 passionfruit) + more for serving
• ½ cup sugar
• ¼ cup water
• 2 tbsp lemon juice

For the ice box cake

• 2 cups (500g) cream cheese room temperature
• 1 cup (250g) mascarpone room temperature
• 1 can (400g) sweetened condensed milk
• ¼ cup fresh lemon juice
• 200 g (7oz) cookies

Instructions

• Simmer the passionfruit pulp, sugar, water and lemon juice in a small saucepan for 10 minutes until reduced and syrupy (the sauce should coat the back of a spoon). Remove from the heat and allow to cool. 
• Whip together the cream cheese, mascarpone, condensed milk and lemon juice. Stir in half of the passionfruit coulis. 
• Line a loaf pan with two layers of plastic wrap. Add a few spoonfuls of cream mixture and swirl in two spoonfuls of passionfruit coulis. Add a layer of cookies then repeat until you've used all the cream and coulis. Finish with a layer of cookies.
• Add a layer of plastic wrap to the top and fold in the overhanging plastic. Place in the fridge and allow to chill for at least 6 hours but preferably overnight. 
• Remove from the fridge then remove the top layer of plastic. Invert onto a serving plate or board then carefully remove the loaf pan and plastic.
• Top with fresh passionfruit and mint then slice and serve. 

Video

Nutrition

Calories: 256kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 371mg | Potassium: 239mg | Fiber: 2g | Sugar: 17g | Vitamin A: 592IU | Vitamin C: 9mg | Calcium: 97mg | Iron: 1mg