This frozen passion fruit milk dessert uses powdered milk and drink mix with chilled water. Freeze until firm, then let it soften briefly for easier scooping; the exact texture depends on the milk powder and sachet size.
Recipe Details
- Freeze: about 2 hours, or until firm
- Tang sachet weight is not specified in the source
Ingredients
- 200ml chilled water
- 10 tablespoons powdered milk
- 1 sachet Tang passion fruit drink mix, or preferred similar flavor (weight not specified)
How to Make Frozen Passion Fruit Milk Dessert
Blend the water and drink mix
Blend the chilled water and powdered drink mix until evenly dissolved.
Add the milk powder gradually
With the blender running safely, add powdered milk a tablespoon at a time through the lid opening, blending until smooth. Stop and scrape as needed rather than leaving dry clumps.
Freeze in a suitable container
Pour into a freezer-safe container, cover and freeze for about 2 hours or until firm. The depth of the mixture and freezer temperature affect the time.
Soften slightly and scoop
Let the dessert soften briefly if too hard to scoop, then portion and serve. Return the remaining dessert promptly to the freezer.
Tips and Common Mistakes
- Use the listed powdered milk rather than replacing it with liquid milk.
- Add the powder gradually to reduce lumps.
- Use a freezer-safe container rather than pouring liquid onto a work surface.
- Drink-mix sachets differ in size and concentration; verify the product amount before assuming exact equivalence.
Storage and Make-Ahead Tips
Keep covered in the freezer. Avoid repeatedly thawing the whole container; remove only the portion needed.
Frequently Asked Questions
Are water and fresh fruit added?
Water is included, but this version gets its fruit flavor from powdered drink mix rather than fresh passion fruit.
Why is it harder than whipped ice cream?
It is a blended milk dessert without whipped cream or churning. Brief softening makes firm portions easier to scoop.