This passionfruit ice cream is a no churn ice cream meaning you don’t need an ice cream maker to make it, In fact, it’s so easy, even the kids can make it. So, to recap;
- Super creamy and tart all at once
- Totally delicious
- Just 5 ingredients
- 15 minutes effort
- No special equipment required
Combining tangy passion fruit with cream and sugar means you end up with an indulgent dessert that is all at once fresh and sharp whilst also being creamy and rich. Serve it on it’s own or in waffle cones or between sugar cookies as an ice cream sandwich.
If you love this, you’ll also love this homemade passionfruit curd which has those same creamy, rich and tangy flavours.
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Ingredients you’ll need
Just 5 ingredients makes this recipe so, so easy.
Detailed quantities and instructions in the recipe card below.
- Passionfruit (also known as lilikoi (Hawaiian), maracuya (Spanish) and granadilla (French) is a sharp and tangy fruit that grows on a vine. It consists of a firm outer (inedible) shell – that gets wrinkly the more ripe it is – filled with a yellow pulp and lots of crunchy black seeds. While many don’t like the texture of the seeds, they are edible.
For this recipe, you can use fresh or frozen passion fruit pulp. If using it from a jar or a can, make sure it’s 100% passionfruit.
- Sweetened condensed milk: For creaminess and sweetness. The high sugar and low water content of condensed milk help to create an ice cream that’s scoopable and doesn’t turn icy.
- Cream: It is called different things the world over but you’re looking for thickened cream or heavy cream – a cream with 36% milk fat or higher so that it can be whipped. The cream is whipped to add air and lightness to the ice cream.
- Pure vanilla extract: Vanilla is a wonderful flavour combined with passionfruit.
- Milk powder: A little skim milk powder, while optional, does add a little more creaminess to the ice cream and lessens the chance of it becoming icy.
How to make passion fruit ice cream (step-by-step)
So, how to make ice cream without ice cream maker? It’s actually very easy. Instead of adding the air and creamy texture through churning, we use whipped cream. Instead of using egg yolks and sugar for a rich custard base, we use sweetened condensed milk.
It’s all very simple and, while no churn ice cream will never have the smoothness or shelf-life of a churned ice cream, it’s still incredibly delicious and if served fresh, no one will know the difference.
Detailed quantities and instructions in the recipe card below.
- Step 1: Start by mixing together the flavour base – passion fruit juice, sweetened condensed milk, vanilla and milk powder (photo 1).
- Step 2: Now whip the cream to soft peaks in a separate bowl.
- Step 3: Fold the cream into the passionfruit mixture (photo 2) gradually so you don’t knock out the air.
- Step 4: Transfer the mixture to a suitable container for freezing, adding a swirl of passionfruit juice for extra flavour.
- Step 5: Freeze until firm.
The ice cream is at it’s most scoopable about 5-10 minutes after being removed from the freezer.
Tips and tricks
- Chill everything: The cream must be cold for it to whip properly. For best results, chill the condensed milk, passionfruit pulp and bowls prior too.
- Storage options: You can use a loaf pan like I have here but make sure to wrap it tightly in 2-3 layers of plastic wrap to keep ice crystals out. I also love purpose made ice cream tubs and or a really good airtight container.
- Making it scoopable: This passionfruit ice cream is best taken out of the freezer 5-10 minutes before scooping so that it softens slightly.
Churned ice cream vs no churn ice cream
In a churned ice cream recipe, egg yolks are used to thicken, sugar to sweeten and a combination of cream and milk is the main body of the ice cream. Yolks are mixed with the sugar. You then pour hot milk over the eggs mixture and cook it over low heat until it thickens.
No churn ice cream uses different ingredients so that no cooking is involved at all. While a custard-based churned ice cream will last longer and have a slightly more creamy texture, this no churn version comes very close.
I love getting creative in the kitchen to make things exactly how I like them, so why not you too?! I always love to add options so you can make recipes to suit your tastes.
- Use 1 ½ times the passionfruit juice but take the time to reduce it down in a saucepan first to the correct amount. This will give you an even more intense passionfruit flavour and will reduce the chance of ice crystals.
- Use some coconut cream (just the thick part) in place of part of the cream.
- Swap the vanilla extract for 1-2 teaspoons of coconut extract.
- Add some lime zest.
- Mix in some crumbled up meringues.
Can this ice cream be made dairy-free?
You can make this passionfruit ice cream dairy free and vegan by swapping a couple of ingredients.
- Coconut cream: Coconut cream (not coconut milk) in place of whipping cream. You’ll need to store cans of coconut cream in the fridge overnight. Don’t shake up, just use the solid part, leaving the liquid behind
- Coconut sweetened condensed milk: Use a coconut sweetened condensed milk instead of regular.
Yield and storage
This recipe makes about 2L (2 quarts) of ice cream.
Storing: Keep your passion fruit ice cream stored in an airtight container or well wrapped with plastic wrap in the back of the freezer.
Did you try this no churn passion fruit ice cream recipe?
Leaving a rating and comment below the recipe is so helpful!
- 1 cup pure passion fruit puree/pulp without seeds (250ml)
- 1 tin sweetened condensed milk (395g / 14oz)
- 2 tablespoons skim milk powder
- 2 teaspoons vanilla extract
- 2 ½ cups thickened cream (heavy cream), cold (600ml)
- Additional passionfruit pulp for swirling and serving.
For best results, always weigh ingredients where a weight is provided
- In a large bowl, whisk together the puree, condensed milk, skim milk powder and vanilla.
- In a medium bowl, using a handheld electric beater, whip the cold cream to soft peaks.
- Add half the whipped cream to the passionfruit mixture and fold in gently. Repeat with the second half, folding until just a few streaks left.
- Pour half the mixture into a freezer safe container. If using, dribble over an extra 2 teaspoons of passionfruit pulp and use a knife to swirl it through. Repeat with the remaining ice cream mixture.
- Smooth the top then seal with a lid or wrap 2-3 times in plastic wrap to keep out ice crystals.
- Freeze at least 8 hours or overnight before serving.
- Take out of the freezer for 10-15 minutes before scooping. A warmed scoop can help with nice big round scoops too.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- Yield: This recipe makes about 2 litres (2 quarts) of ice cream.
- Optional step: Use 1 ½ times the passionfruit juice but take the time to reduce it down to one cup in a saucepan over medium heat first. This will give you an even more intense passionfruit flavour and will reduce the chance of ice crystals.
- Passionfruit puree: Also known as passionfruit juice or passionfruit pulp. Whether using fresh, frozen or jarred, make sure it is 100% passionfruit – no added sugar. Remove the seeds before measuring.
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