Passion Fruit Ice Cream Recipe

Passion fruit ice cream scooped into three individual halved passion fruit skins, with the seeds on top.

Sweet, tart and creamy, Passion Fruit Ice Cream is a most delightful and delicious treat. Made without eggs, this easy ice cream recipe can be made with fresh or frozen passion fruit pulp.

* Please note that if you use frozen passion fruit juice, the prep time will be about 30 minutes less.

Makes about 5 cups.

Prep Time40

Cooling/Freezing Time8

Total Time8 40

Course: Dessert

Cuisine: American, Brazilian

Keyword: exotic fruit desserts, exotic fruit recipes

Servings: to 6

Calories: 375kcal

Author: Valentina K. Wein

Equipment

ice cream maker

Ingredients

3 cups passion fruit juice (about 5-pounds passions fruits)
¾ cup sugar, divided
1 tablespoon pure vanilla extract
1 cup low-fat or whole milk
½ cup heavy cream

US Customary - Metric

Instructions

If you're not using frozen passion fruit pulp, cut and juice the passion fruits. Follow my easy step-by-step guide for how to do it.
Prep fruit base. Add ¼ cup of the sugar and the vanilla to the passion fruit juice in a saucepan. Warm it over low-medium heat, just long enough for the sugar to dissolve. Set it aside to cool.
Whip the cream and combine the ingredients. Add the remaining ¼ cup of sugar to a mixing bowl with the heavy cream. Use an electric mixer to whip until soft peaks form.
Be sure the juice mixture has cooled to room temperature, fold it into the the cream along with the milk.
Refrigerate. Pour into an airtight container and place in the refrigerator for at least 4 hours and ideally overnight.
Churn and freeze. Freeze according to your ice cream machine's directions. For "soft serve" you can serve it immediately. For a firmer, more traditional ice cream, pour the ice cream into an airtight plastic container and freeze it for at least 4 hours and ideally overnight.

Notes

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition