When celebrating Australia Day in years past, I have gone a little over the top making all kinds of variations on classics like the lamington or the pavlova. It is one of my favourite occasions to dream up dessert ideas for. However, this year I’m keeping it nice, simple and summery.

Just in case you couldn’t tell, I really love ice cream. For a change, I decided to make an Ice Cream Pie because I felt like it was a great dessert to top off a nice casual gathering with friends. I hope you’re enjoying plenty of those this summer season!

I really wanted to use the amazing Aussie grown passionfruits that I bought at the markets in this recipe. Chocolate and passionfruit together are one of my all time favourite flavour combinations. It’s the perfect balance of sweetness and tartness and works equally well with white, milk or dark chocolate.

In this recipe I’ve used my super easy no churn ice cream recipe that I know you’ll love. The waffle cone crust is like the crumb crust you’d get with crushed biscuits but way more delicious in my opinion! And of course you know it’s going to taste good with ice cream.

The no churn ice cream is fantastic because you don’t have to make a custard, or deal with leftover egg whites. The base recipe is literally two ingredients, which allows you to get super creative with the flavours you use. I’ve made so many variations on it, that I decided to put them all together in a free ebook that you can download instantly below.

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Of course it has to be made ahead of time to give the ice cream a chance to freeze. So all you need to do when it’s time to serve is take it out of the freezer and scatter some coconut flakes and passionfruit pulp over the top. If you like, you could also make this in cute individual servings, in small pie tins or even glass jars. Super easy and definitely delicious!

Related Post: Pavlova Ice Cream Smash

White Chocolate and Passionfruit No Churn Ice Cream Pie with Waffle Cone Crust

Waffle Cone Crust

• 7 waffle cones, roughly crushed
• 1 tablespoon brown sugar
• 4 tablespoons butter, melted

White Chocolate and Passionfruit Ice Cream

• 1/2 can sweetened condensed milk
• 100g white chocolate, melted
• Pulp of 3 passionfruit
• 300ml thickened cream
• Topping: Pulp of 1-2 passionfruit and toasted coconut flakes

To make the Waffle Cone Crust, preheat the oven to 180°C (350°F). Place the crushed waffle cones and brown sugar together in the bowl of a food processor and pulse until crumbs form. Add the melted butter and pulse again to combine. Press crumbs evenly into the base and sides of a 20cm pie or cake tin and smooth with the back of a spoon. Bake for 10-15 minutes and then allow to cool completely.

To make the White Chocolate and Passionfruit Ice Cream, place the condensed milk into a large bowl. Whisk in the melted white chocolate until combined, and then whisk in the passionfruit pulp. In a separate bowl, whip the cream to form soft peaks. Fold the cream into the condensed milk with a spatula until incorporated. Spoon into the waffle cone crust and freeze until firm, preferably overnight.

To serve, spoon extra passionfruit pulp and toasted coconut flakes.