Passion Fruit Ice Cream

5 from 2 votes

Passion Fruit Ice Cream

This passion fruit ice cream is sweet and tangy and all you need in a tropical flavoured dessert. Simple to make, this only takes 10 minutes to prepare.

Prep Time10

Freezing Time8

Total Time8 10

Course: Dessert, Sweets

Cuisine: British

Servings:

Calories: 216kcal

Author: Sasha Hooper

Equipment

9 x 5 loaf tin

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!

Nutrition