This passion fruit ice cream is TO DIE FOR. It's everything you need in a homemade ice cream, quick and easy to prepare, no churn and packed with flavour. Whip up this vibrant zingy delight in under 10 minutes!
Any time of year is a good time for ice cream. Especially this passion fruit ice cream, which wakes up your tastebuds and makes you want to keep going back for more. We love that it combines the sweet, zingy and tangy flavour you might get from an ice lolly or popsicle with the rich creaminess of regular ice cream.
We love the flavour of passion fruit, which is especially great in drinks, like this Passion Fruit and Elderflower Fizz. It makes for a great no churn ice cream to add to your repertoire and if you want other flavours you definitely need to try this Mocha Ice Cream too.
So, with just four ingredients and 10 minutes you can whip up this masterpiece to share with all your friends at your next gathering. We want simple, approachable and modern food here and this simple passion fruit ice cream certainly hits that brief!
Make sure to leave us a comment and rate the recipe once you've made it, we love hearing from you. Follow the links below to get exactly where you need to.
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Why you'll love this Passion fruit Ice Cream
Here are some reasons why you need this simple ice cream recipe in your life:
Vibrant - passion fruit is tropical, vibrant and oh so sweet, tangy and moreish - you really can't go wrong with it in ice cream form!
Easy - taking just 10 minutes to throw together, this is so easy you can definitely get the kids involved.
No churn - with busy lives, simple recipes are key. This is an easy no churn recipe that doesn't require you to make and churn a custard base.
Smooth - despite the crunch from the seeds, this passionfruit ice cream is super smooth from the velvety fat from the cream.
Ingredients
You only need simple ingredients for this ice cream recipe, this is what you'll need:
Cream - we want a nice creamy ice cream: in the UK use double cream, or elsewhere heavy or heavy whipping cream. There is a slightly different method between types so be sure to follow them.
Passion fruit - fortunately for our sanity we can buy packs of passion fruit pulp (with seeds) at the store. If you only have access to fresh passion fruit you will need about 10-11 passion fruit.
Sweetness - passion fruit when ripe are sweet, but we are also adding in sweetness from condensed milk. This helps with creating the actual base of the ice cream too.
Lime - to lift the flavours of this ice cream to next level we've also added in some lime juice and zest. You won't regret it!
Customisations
We know you love to mix things up with customisations and substitutions so here are some of our recommendations:
Flavours - we've made a similar ice cream with a mocha flavouring but you can adjust this recipe to use other flavours too. The most important part of the recipe is the balance of cream to condensed milk. You can swirl in nut butters or alternative flavours if you prefer.
Curd - we combined this ice cream with passion fruit curd swirls in the middle and on top. You can simply use lemon curd if passion fruit curd is difficult for you to find.
Toppings - instead of curd and passion fruit pulp you could use mango diced small, or a mango sauce. Feel free to top with some crystallised dried fruit too, like kiwi, mango or lime.
How to make it
Follow these simple step by step guides to success for this passion fruit ice cream recipe:
UK double cream
- Add the double cream and condensed milk into the stand mixer bowl and whisk on a medium speed for 2-3 minutes until soft peaks form.
- Add the passionfruit pulp, lime juice and zest into the whipped mixture.
- Whisk the additions in briefly until it is fully incorporated.
- Scoop half of the mixture into a lined 9 x 5 loaf pan and dot 1 tablespoon of passion fruit curd around, then swirl gently with a knife. Add the remaining mixture and top with more curd and swirl it again. If you wish, you can add a bit of passionfruit pulp too. Place into the freezer for 6-8 hours or until frozen.
US/Other heavy cream
As this cream doesn't have the same high fat content as UK cream, the method is slightly adapted.
- Whip the heavy cream first into soft peaks.
- Add the condensed milk and whisk in gently until combined.
- Add the passionfruit pulp, lime juice and zest and stir throughout.
- Finish with step 4 above.
Expert tips
Make sure to read and follow these expert tips to ensure complete success with this passion fruit ice cream recipe:
Cold cream - to ensure you have a great experience whipping your cream, be sure it is very cold. If in doubt, place the cream tub in the freezer for 10-15 minutes before making.
Cream types - in the UK, double cream has from 48-51% fat content, this is very stable and whips very easily. However in the US or other countries, fat content of heavy/heavy whipping cream is much lower. It has to be minimum of 36%, so be sure to follow the different methods for your cream.
Curd - microwave your passion fruit or lemon curd for 10-20 seconds to loosen it to drizzle it over your the ice cream. It help with the swirls in the layering if you decide to do that.
Beaters - stand mixers will whip your cream a lot faster than a hand mixer will. So you may need to whip for up to 4 minutes depending on the equipment you use.
Recipe FAQs
It tastes sweet, tangy and fresh. Passion fruit has a wonderful tropical flavour and when ripe has a lovely sweetness but with some acidity too. The creaminess of the ice cream brings it all together to melt in your mouth.
When ripe, the passion fruit pulp is a vibrant yellowy orange colour and the outside shell of the fruit is wrinkled. When the fruit is smooth and not wrinkled, it will be sour.
Related recipes
Love this passion fruit ice cream recipe? Then you may want more of our dessert recipes. Here are some suggestions to get you started:
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📖 Recipe
Passion Fruit Ice Cream
Equipment
Ingredients
- 300 ml double cream, heavy whipping cream, 1 ¼ cup
- 200 g condensed milk, ½ can
- 180 g passion fruit pulp (with seeds), 10-11 passion fruit depending on size
- 2 tablespoons freshly squeezed lime juice, from 1-2 limes
- 1 teaspoon freshly grated lime zest
- 3 tablespoons passion fruit curd , optional for a swirl
Instructions
For the UK double cream
- Whip the cream and condensed milk together on medium to high speed until thick with soft peaks, about 2-3 mins.300 ml double cream, 200 g condensed milk
- Add the passion fruit pulp, lime juice and lime zest to the mix and give it a gentle mix together.180 g passion fruit pulp (with seeds), 2 tablespoons freshly squeezed lime juice, 1 teaspoon freshly grated lime zest
- Add half the mix to a lined loaf pan and dot with 1 tablespoon of passionfruit curd, swirl with a knife. Top with the other half of the ice cream mix and then repeat the same on top with the remaining passionfruit curd.3 tablespoons passion fruit curd
- Place the loaf pan in the freezer and freeze for 8 hours or until frozen. Take out of the freezer 10 minutes before serving and scoop with a warm ice cream scoop. Serve with extra passionfruit curd if you like.
For the US or others for heavy whipping cream
- Whip the heavy (whipping) cream on its own first until you have soft peaks.300 ml double cream
- Add the condensed milk and mix together gently. Stir through the passionfruit pulp, lime juice and zest.200 g condensed milk, 180 g passion fruit pulp (with seeds), 2 tablespoons freshly squeezed lime juice, 1 teaspoon freshly grated lime zest
- Add half the mix to a lined loaf pan and dot with 1 tablespoon of passionfruit curd, swirl with a knife. Top with the other half of the ice cream mix and then repeat the same on top with the passionfruit curd.3 tablespoons passion fruit curd
- Place the loaf pan in the freezer and freeze for 8 hours or until frozen. Take out of the freezer 10 minutes before serving and scoop with a warm ice cream scoop. Serve with extra passionfruit curd if you like.
Notes
- American heavy cream or whipping cream does not have the same level of fat content as UK cream so we recommend following a slightly different method to have the same effect.
- Make sure your cream is very cold to aid in whipping.
- The ice cream will last well in the freezer for up to 3 months if stored in an air tight container, if it even lasts that long!
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