Frozen Trifle Ice Box Cake

Name: Frozen Trifle Ice Box Cake
Prep time: 45 min
Total time: 24 h 45 min
Ingredients: 2 medium egg yolks; 400 ml (13½ fl oz/1½ cups + 1 tbsp) whole milk; plus 3 tbsp (if necessary, to RE-SPIN); 100 ml (3⅓ fl oz/⅓ cup + 1 tbsp) double (heavy) cream; 200 g (7 oz) canned nectarines, drained; 100 g (3½ oz/½ cup + 2 tsp) caster (superfine) sugar; 450 g (1 lb) ripe mango, peeled, stoned (pitted) and chopped; 4 passion fruits; 2 x 275 g (9¾ oz) readymade Madeira loaf cake, sliced horizontally, 1cm (⅜in) thick; 200 g (7 oz) coconut double (heavy) cream; 35 g (1¼ oz) desiccated (unsweetened, shredded) coconut, toasted; 3 whole Maraschino or fresh pitted cherries, sliced, to garnish; 3 whole Maraschino or fresh pitted cherries, sliced, to garnish

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
25 hr

Appears in

The Ninja Creami All-In-One Recipe Book

By Freya Matchett

Published 2026

About

Ingredients

Nectarine Gelato

2 medium egg yolks
65 g (2⅔ oz/¼ cup

Dessert
Vegetarian
Gluten-free

Method

Start by making the Nectarine Gelato and the Mango & Passionfruit Sorbet the day before. For the gelato, in a small saucepan whisk together the egg yolks and sugar into a smooth paste. Gradually whisk in the cream and milk until fully incorporated.
Place the saucepan over a low-medium heat, stirring continuously for 8-10 minutes, until it thickens slightly.