If you like a zingy and fresh citrus dessert, then this creamy Passion Fruit Ice Cream is your dream come true! It's a no churn ice cream, so you don't need an ice cream maker. You can have this mixed up and ready really quickly, then pop it in the freezer to set. I've added my Homemade Passion Fruit Curd on top for extra zest and flavour!
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Ingredient Tips & Equipment Information
- You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
- The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
- I used a passion fruit puree for this ice cream. Juicing passion fruits is a messy job and each passion fruit doesn't provide much juice, so you'd need loads to get enough for this recipe. Using a ready made passion fruit puree is much easier!
- It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
- I used my Homemade Passion Fruit Curd to swirl into the ice cream, you can also use a good quality shop bought version.
- The vanilla extract is optional, don't worry if you don't have any to hand.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
For the full recipe with measurements, head to the recipe card at the end of this post.
How to make Passion Fruit Ice Cream
Start by mixing the condensed milk, passion fruit puree and vanilla extract together until smooth and well combined. In a separate bowl, whip up the double cream.
Add the whipped cream to the condensed milk mixture, gently folding or whisking it in. Pour the ice cream into your container. Decorate the top with swirls of passion fruit curd and optional passion fruit seeds.
For the full recipe with measurements, head to the recipe card at the end of this post.
Can you use evaporated milk instead of condensed milk?
No, you must use condensed milk for this recipe to work.
What container should you use?
I used a 2lb loaf tin purely for aesthetic purposes, however this recipe makes a little extra than fits in the tin. I would recommend a 2.5L plastic tupperware container with a lid, to prevent freezer burn. Or you can split the mixture between smaller containers if you don't have one big one.
Can you use heavy cream or whipping cream?
The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a cream that will thicken when whisked, then this will not greatly affect the recipe. Do not use single cream, as it will affect the final result.
Where can you get passion fruit curd from?
My favourite is my Homemade Passion Fruit Curd, it's creamy, sweet and so zingy! You can also buy it from Waitrose. You can buy it online too in several places. If you can't find it at all, and you don't want to make it, use lemon curd instead.
Do you need an electric mixer to make this recipe?
While you could whisk up the cream by hand, it will take a long time and be rather tiring! Therefore I do recommend using an electric mixer. It doesn't have to be an expensive stand mixer, a budget handheld electric whisk will do the job too.
Can this recipe be made gluten free or dairy free?
Great news, this recipe is already gluten free! However, please do check the labels of any products you use to avoid cross contamination, and especially if you are serving to someone with an allergy or intolerance. Unfortunately this recipe cannot be made dairy free.
More tips for making the Passion Fruit Ice Cream:
- I added the passion fruit seeds on top for decoration, they are optional so feel free to leave them out if you don't like the seeds, or add more if you do!
- You could also swirl lemon or lime curd through the ice cream if you don't have passion fruit curd.
Troubleshooting
My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!
Recommended equipment & ingredients
- Mixing bowls
- Measuring spoons
- Kitchen scales
- Electric hand mixer
- Ice cream scoop
- Passion fruit curd
- Passion fruit puree
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Passion Fruit Ice Cream
Ingredients
For the ice cream
- 275 g Passion fruit puree I used Funkin Pro
- 397 g Condensed milk
- 1 tsp Vanilla extract optional
- 600 ml Double cream
For decoration
- 2-3 tbsp Passion fruit curd homemade or good quality shop bought
- Passion fruit seeds optional
Instructions
- Mix the condensed milk, passion fruit puree and vanilla extract together in a large mixing bowl until well combined
- In another mixing bowl, use an electric hand mixer, or a stand mixer fitted with the whisk attachment, to whip up the double cream to soft peaks
- Gently fold the whipped cream into the condensed milk mixture using a spoon or spatula. Do this in two or three stages until you have a smooth mixture
- Place the ice cream into a 2.5 litre tub. Drizzle the passion fruit curd over the top and use a knife or cocktail stick to swirl it around. Decorate with passion fruit seeds if you like
- Put it in the freezer overnight or for at least 4 hours before serving. Store in the freezer for up to 3 months
Notes
- You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
- The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
- I used a passion fruit puree for this ice cream. Juicing passion fruits is a messy job and each passion fruit doesn't provide much juice, so you'd need loads to get enough for this recipe. Using a ready made passion fruit puree is much easier!
- It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
- I used my Homemade Passion Fruit Curd to swirl into the ice cream, you can also use a good quality shop bought version.
- The vanilla extract is optional, don't worry if you don't have any to hand.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
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