Passion Fruit Ice Cream

This Passion Fruit Ice Cream is creamy and a delicious combination of sweet, tart, and fruity. Passion fruit has its own unique flavor that adds a beautiful floral aroma to any dessert and this ice cream is no exception. Not only is it amazing, but it's made with just four ingredients.

Passion fruit is one of my favorite flavors so when I discovered that I could buy it locally, fresh and frozen I've been testing recipes. The fruit is tart and has a unique intense aromatic flavor that elevates any dessert. It was one of the main flavors in my wedding cake and my guests absolutely loved it.

My first passion fruit recipe on the blog is for Passion Fruit Curd, which you should definitely try because it tastes good on everything. And if you're looking for more ice cream ideas check out my recipe for Mascarpone Sour Cherry Ice Cream.

Why This Recipe Tastes So Good

Passion fruit has an aroma that is so distinct and fragrant, that it's immediately recognizable and one of the reasons you'll love easy ice cream recipe. No-churn ice cream is popular and for a good reason. It has just two basic ingredients, sweetened condensed milk, and heavy cream, to which you add your favorite flavors, in this case, passion fruit. The condensed milk combines with the passion fruit concentrate to create an ice cream that has the right balance of sweet and tart. And the whipped cream creates an ice cream that is light and creamy.

Passion Fruit Ice Cream Ingredients

For this ice cream, you'll need just four ingredients:

• Sweetened Condensed Milk. Sweetened condensed milk plays three important roles. First, it adds sweetness to the ice cream. Second, the high sugar content lowers the freezing point of the ice cream which keeps the ice cream from becoming rock hard. Third, most of the water has been removed from the condensed milk in the cooking process, so ice crystals don't form as they would if you used whole milk.
• Heavy Cream. As the cream is whipped, its volume increases with the incorporation of air and it becomes lighter. Therefore, whipping the cream introduces air and lightness into the mixture in the same way that churning introduces air and lightness to ice cream.
• Vanilla Extract. The vanilla extract pairs really well with the passion fruit.
• Passion Fruit Concentrate. If you can find it, use concentrate for this recipe. Fruit concentrate is fruit juice with most of the water removed, therefore ice crystals are less likely to form. Otherwise use passion fruit puree for this recipe.
• Fresh Passion Fruit (Optional). If you can find fresh passion fruit, use it as a topping for the ice cream.

How to Make the No-Churn Ice Cream

If you have room in your refrigerator chill the mixing bowl and the wire whisk for the whipped cream for at least 30 minutes. If you don't have room, just chill the beaters. Place the ice cream in the freezer 30 minutes before starting the recipe.

Pour the sweetened condensed milk into a large bowl, add the passion fruit concentrate and whisk together to combine.

Add the vanilla extract to the heavy cream and whip the cream on medium speed until medium to stiff peaks form. Stiff peaks stand straight up when the beaters are lifted. If the peaks droop over a little bit that is okay. It is better to slightly under beat the whipped cream than to overbeat it and end up with a grainy texture.

Add half the whipped cream to the condensed milk and fold it into the condensed milk. Repeat with the remaining whipped cream.

Pour the ice cream base into the ice cream storage container. If using an open-top container, like a loaf pan, to store ice cream wrap it in three layers of plastic wrap. Place the container on a level surface in your freezer and freeze for at least 6 hours or overnight.

How to Serve the Ice Cream

When you're ready to serve the ice cream let it sit on the counter for 5-10 minutes, so it slightly softens up and is easier to scoop.

The ice cream is good in the freezer for two weeks. After that time the ice cream will become noticeably icier but is still safe to eat.

Pro Tips for Making This Recipe

• Make sure all the ingredients: the heavy cream, the sweetened condensed milk, and the passion fruit puree or concentrate are chilled before making the ice cream.
• If you have room in your refrigerator place the mixing bowl for the heavy cream in the refrigerator.
• Chill the ice cream container for 30 minutes in the freezer before making the ice cream. This step will help the ice set.

Passion Fruit Ice Cream - Frequently Asked Questions

More Delicious Treats

If you're looking for delicious fruity treats check out these refreshing and easy to make recipes

• Black Currant Ice Cream
• Key Lime Pie
• Toasted Coconut Doughnuts
• Marionberry Crisp

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Passion Fruit Ice Cream

5 from 7 votes

Prep Time: 15 minutes minutes

Cook Time: 23 minutes minutes

Chilling Time: 6 hours hours

This no churn passion fruit is creamy, tart and so easy to make. Passion fruit in incredibly aromatic and absolutely delicious.

Servings: 10

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Course: Dessert

Cuisine: American

Author: Cheryl Norris

Equipment

• ▢
  2 large mixing bowls
• ▢
  1 8.5 x 4.5-inch Loaf Pan

Ingredients

Passion Fruit Ice Cream

• ▢ 2 cups (480 ml) heavy whipping cream cold
• ▢ 1 14-ounce can sweetened condensed milk cold
• ▢ 3/4 cup (180 ml) passion fruit concentrate
• ▢ 1 teaspoon vanilla extract

Passion Fruit Topping (Optional)

• ▢ 1/3 cup fresh passion fruit pulp 4-5 passion fruits
• ▢ 1/3 cup (65 grams) granulated sugar

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Instructions

Passion Fruit Ice Cream

• Place the can of sweetened condensed milk in the refrigerator the day before making the ice cream. Place the beaters or the whisk for your mixer in the refrigerator 30 minutes before whipping the cream.
• Pour the sweetened condensed milk into a large bowl. Add the passion fruit concentrate and whisk together until thoroughly combined.
• In a large bowl add vanilla extract to the heavy cream and beat the cream on medium speed until medium to stiff peaks. Stiff peaks stand straight up when the beaters or whisk are lifted straight up. If the peaks droop over a little bit that is okay. It’s better to slightly under beat the whipped cream than to overbeat it and end up with a grainy texture.
• Add half of the whipped cream to the sweetened condensed milk and fold the whipped cream into the mixture lifting from the bottom each time. Once the whipped cream is incorporated add the remaining whipped cream and fold it in until no streaks of whipped cream remain.
• Pour the mixture into the ice cream container. You can either use a silicone ice cream container or use an 8.5 x 4.5-inch loaf pan. If using a loaf pan, wrap it in three layers of plastic wrap.
• Place the container in the freezer and freeze for at least 6 hours or overnight. When you’re ready to serve the ice cream, let it sit at room temperature for 5-10 minutes (5 minutes if your kitchen hot) so it softens and is easier to scoop.

Passion Fruit Topping (Optional)

• Combine the passion fruit pulp and the sugar in a small saucepan. Cook the mixture over medium heat until the sugar dissolves and the passion fruit turns clear. Remove it from the heat, allow the passion fruit to cool and store it in the refrigerator until ready to serve with ice cream.

Notes

If using passion fruit juice, you’ll need 1-1/2 cups. Passion fruit concentrate is where the water has been removed from the juice resulting in a more intense flavor, so you only need half the amount of concentrate.

Nutrition

Calories: 184kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 15mg | Potassium: 150mg | Fiber: 1g | Sugar: 4g | Vitamin A: 700IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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