Description
“Enjoy the perfect balance of tangy and creamy with this no-churn passion fruit ice cream. Made with fresh passion fruit pulp, heavy cream, and sweetened condensed milk, this tropical treat is smooth, luscious, and easy to make at home!”
Ingredients
Scale
- 1 cup fresh passion fruit pulp (about 6–8 passion fruits)
- 2 cups heavy cream (cold)
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice (optional, for extra tartness)
Instructions
-
Prepare the Passion Fruit
- Cut the passion fruits in half and scoop out the pulp into a bowl.
- Strain to remove seeds if a smoother texture is preferred.
-
Whip the Cream
- Using a hand or stand mixer, beat the heavy cream on medium speed until soft peaks form (about 3-4 minutes).
-
Combine with Sweetened Condensed Milk
- Gently fold in the sweetened condensed milk, maintaining the airy texture of the whipped cream.
-
Add the Passion Fruit
- Pour in the passion fruit pulp and vanilla extract.
- If using lemon juice, add it at this stage. Stir until evenly combined.
-
Freeze the Ice Cream
- Transfer the mixture into a loaf pan or airtight container.
- Cover with plastic wrap to prevent ice crystals.
- Freeze for at least 6 hours, preferably overnight, until firm.
-
Serve and Enjoy
- Let the ice cream sit at room temperature for 5 minutes before scooping.
- Enjoy it as is or top with extra passion fruit pulp.
Notes
- Dairy-Free Version: Substitute heavy cream with coconut cream and use plant-based condensed milk.
- Chocolate Twist: Fold in white or dark chocolate chips before freezing.
- Crunchy Topping: Sprinkle toasted coconut flakes or crushed cookies over each serving.
- Sorbet Alternative: Skip the dairy and blend passion fruit pulp with simple syrup before freezing.
- Prep Time: 15 minutes
- Freezing Time: 6-8 hours
- Category: dessert
- Method: No-Churn, Freezing
- Cuisine: tropical, fusion
Keywords: Passion fruit ice cream, tropical dessert, no-churn ice cream, homemade ice cream, creamy passion fruit