Passion fruit ice cream cake

1. Line the cake tin with plastic film or baking paper. Leave a generous overhang of film around the edge of the tin. Remove the ice cream from the freezer and leave to soften a little. Halve the passion fruits and spoon the flesh out of the skin. Roughly chop 175 g of the chocolate and melt au bain marie. 
2. Spread 1/3 of the ice cream over the base of the cake tin and smooth the top. Divide 1/3 of the chocolate, 1/3 of the passion fruit and 5 biscuits broken into pieces over the top in a zigzag pattern. Repeat these steps in this order 3 more times. Cover tightly with the overhanging baking paper or plastic film. Place the tin in the freezer for at least 2 hours. 
3. Halve the remaining passion fruits and spoon the flesh out of the skin of two halves. Save the other halves for the garnish. Roughly chop the rest of the chocolate. Turn out the ice cream cake onto a plate and remove the film or baking paper. Decorate with the passion fruit flesh, sprinkle with the white chocolate and garnish with the 4 halves of passion fruit. 

Tip: Ring the changes with the biscuits, try coconut biscuits, shortbread biscuits or digestive biscuits. Or add chopped pistachios or almonds. Adding a few EAT ME physalis makes a nice touch!

Enjoy!