Description
This creamy passion fruit ice cream is the ultimate tropical dessert! Made with real passion fruit pulp and a few simple ingredients, it’s smooth, refreshing, and packed with tangy flavor. Choose from a quick no-churn method or a traditional custard base for a gourmet finish — perfect for summer, brunches, or anytime you’re craving something exotic and fruity.
Ingredients
1 cup passion fruit pulp (strained, seeds optional)
2 cups heavy cream
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
(Optional for churned version)
2 cups whole milk
¾ cup sugar
4 egg yolks
Instructions
No-Churn Method:
In a large bowl, whip heavy cream until stiff peaks form.
In a separate bowl, combine passion fruit pulp, condensed milk, and vanilla extract.
Gently fold whipped cream into the fruit mixture.
Pour into a freezer-safe container.
Cover and freeze for 6–8 hours or until firm.
Churned Method (Custard Base):
In a saucepan, heat milk and half the sugar until steaming.
In a bowl, whisk egg yolks with remaining sugar until pale.
Temper egg mixture with warm milk. Cook over low heat until thick.
Remove from heat, stir in passion fruit pulp and vanilla. Chill completely.
Churn in ice cream maker according to manufacturer’s instructions.
Freeze 4+ hours before serving.
Notes
Use canned passion fruit pulp for consistency
Add lime juice for extra tartness
Top with toasted coconut or fresh fruit
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn, Churned, Freeze
- Cuisine: Tropical, Hawaiian, Latin American
Nutrition
- Serving Size: ½ cup (about 115g)
- Calories: 235 kcal
- Sugar: 20 g
- Sodium: 55 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg