Passion Fruit Ice Cream
A creamy and tropical passion fruit ice cream with a rich, tangy flavor. Perfect for hot days and easily adaptable for dairy-free options!
Equipment
- Blender
- Mixing bowls
- Saucepan (for custard method)
- Whisk
- Ice cream maker (optional)
- Freezer-safe container
Ingredients
- 1 cup passion fruit pulp fresh or canned
- 1 cup heavy cream or coconut cream for dairy-free option
- 1 cup whole milk or almond milk for dairy-free version
- ½ cup sweetened condensed milk or coconut condensed milk
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Passion Fruit Mixture – If using fresh passion fruit, scoop out the pulp and strain the seeds (optional for a smoother texture). In a blender, mix passion fruit pulp, sugar, and vanilla extract until well combined.
- Make the Ice Cream Base – For a custard-based ice cream, heat milk, cream, and sugar in a saucepan over medium heat until steaming. Whisk egg yolks in a separate bowl, then temper with the warm mixture before returning to the pot. Cook until the mixture thickens slightly (about 170°F).
- Combine & Chill – Mix the passion fruit blend with the ice cream base. Let it chill in the refrigerator for at least 4 hours or overnight for deeper flavor infusion.
- Churn or Freeze :With an Ice Cream Maker: Churn according to the manufacturer’s instructions, then transfer to a container and freeze for 2-4 hours.No-Churn Method: Whip heavy cream until stiff peaks form, fold in condensed milk and passion fruit mixture, then freeze for at least 6 hours.
- Serve & Enjoy – Scoop into bowls or cones, and garnish with fresh passion fruit, coconut flakes, or a drizzle of passion fruit sauce.
Notes
For a tangier flavor, add a bit of lemon or lime juice to the mixture.
Straining the passion fruit pulp is optional—keeping the seeds adds a nice crunch!
Store in an airtight container in the freezer for up to 2 weeks.
Straining the passion fruit pulp is optional—keeping the seeds adds a nice crunch!
Store in an airtight container in the freezer for up to 2 weeks.