Less than 30 minutes (plus 12-24 hours freezing time)
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- 1 tub (250ml) cream
- Pinch salt
- 3 cans (110g each) granadilla pulp
- 3 cans (385g each) condensed milk
- Whip cream and a pinch of salt to stiff peaks.
- Whisk granadilla pulp and condensed milk together.
- Fold through whipped cream.
- Swirl in some more granadilla pulp.
- Freeze for 12-24 hours until firm.
- Serve in cones or cups.