Passion Fruit Ice Cream – Tropical, Creamy, and Tangy-Sweet
This homemade Passion Fruit Ice Cream delivers a luscious blend of tropical tang and creamy sweetness. With options for no-churn, churned custard, or swirl-style versions, it's a versatile dessert that suits every home cook’s style—no fancy equipment required (unless you want that classic churned finish). Perfect for summer gatherings, dinner parties, or a sunny escape any day of the year.
Equipment
- Mixing bowls
- Hand or stand mixer
- Whisk
- Saucepan (for custard version)
- Fine mesh strainer (optional)
- Freezer-safe container with lid
- Ice cream maker (for churned version)
- Spatula
Ingredients
No-Churn Base:
- 2 cups (480 ml) heavy cream, chilled1 can (14 oz / 400 g) sweetened condensed milk¾ cup (180 ml) passion fruit pulp (fresh or frozen, thawed)
Custard-Churned Base:
- 1 ½ cups (360 ml) whole milk1 ½ cups (360 ml) heavy cream5 large egg yolks⅔ cup (135 g) granulated sugar1 tsp pure vanilla extract¾ cup (180 ml) passion fruit purée
Optional Swirl Layer (for hybrid version):
- ½ cup (120 ml) passion fruit purée2 tbsp sugar1 tsp corn syrup or glucose (keeps swirl soft)Optional: pinch of salt or lime juice
Instructions
No-Churn Version
- Chill cream and mixing bowl in the fridge for 20 minutes.Whip cream to stiff peaks.Fold in condensed milk and passion fruit pulp gently until fully combined.Pour into a freezer-safe container and swirl extra pulp on top.Cover with plastic wrap directly on surface and freeze for 6–8 hours or until firm.
Custard-Churned Version
- Heat milk and cream in a saucepan until steaming (do not boil).In a bowl, whisk egg yolks with sugar until pale.Temper yolks with warm dairy, then return mixture to pot.Cook over low heat, stirring constantly, until it thickens and reaches 180°F (82°C).Strain through a sieve, stir in vanilla, and chill completely.Once chilled, churn in your ice cream maker per manufacturer’s instructions.Swirl in passion fruit pulp at the end before freezing until scoopable.
Swirl Hybrid Version
- Prepare either the no-churn or churned base.In a small pan, combine passion fruit purée, sugar, and syrup. Simmer until slightly thickened, then cool completely.Layer the ice cream base and cooled swirl into container in alternating scoops. Swirl with a skewer or spoon.Freeze until firm, 6–8 hours.
Notes
- Frozen passion fruit pulp (Goya, Pitaya Plus, etc.) works great and is often more flavorful than out-of-season fresh fruit.
- Optional mix-ins: Lime zest, toasted coconut, chopped mango, or even a splash of rum.
- Dairy-free tip: Use full-fat coconut cream and sweetened condensed coconut milk for a vegan, tropical twist.
- If your pulp is very tart, taste and balance with extra condensed milk or sugar.
- Let ice cream soften at room temperature for 5–10 minutes before scooping.
- Store with parchment or plastic pressed directly on top to prevent ice crystals.