Tropical Fruit Ice Cream
350g sweetened condensed milk
1/2 teaspoon salt
1 teaspoon vanilla essence
3 containers of DOLE® Tropical Fruit and Juice Fruit Bowls, drained
1/4 cup passionfruit pulp or coulis
In a large bowl, beat cream until soft peaks form. Add the sweetened condensed milk, salt and vanilla essence.
Place the drained tropical fruit in a bowl and mash slightly to break the cubes up. Gently fold through ice cream mixture.
Pour half of the ice cream into a large plastic container or loaf tin and pour over half the passionfruit pulp. Using a spoon, swirl through ice cream. Add remaining ice cream mixture and swirl through remaining passionfruit pulp.
Cover ice cream and refrigerate for 7 hours or overnight. Remove the ice cream from the freezer 15 minutes before serving.