3 ripe peaches, peeled, sliced, stone removed
2 tbsp sugar
½ cup passionfruit pulp
2 litres vanilla ice-cream, softened
Place peach slices and sugar in a saucepan. Heat for 2-3 minutes until soft. Mash with a fork.
Mix peach and passionfruit pulp together in a large bowl. Stir in spoonfuls of vanilla ice cream. Stir until smooth.
Divide mixture among 4 x 4-hole iceblock moulds (½ cup capacity). Freeze until slightly firm, then push an ice block stick into centre of each mould.
Freeze overnight until firm