Description
This no-churn passion fruit ice cream is a tropical delight made with just four ingredients. Combining the tartness of fresh passion fruit with creamy coconut milk and sweetened condensed coconut milk, it creates a luscious, dairy-free dessert that’s easy to prepare and perfect for warm weather. The recipe features a passion fruit coulis made from reserved seeds for an added burst of flavor and texture.
Ingredients
Scale
Passion Fruit Mixture
- 15-20 small passion fruit (250ml volume of juice) or 200ml store-bought passion fruit puree
- 50 g granulated sugar
Ice Cream Base
- 500 g coconut cream or chilled full-fat canned coconut milk
- 320 g sweetened condensed coconut milk (or other vegan sweetened condensed milk)
Instructions
- Extract and strain passion fruit juice: Cut the passion fruits in half and scoop out the pulp and seeds into a bowl. Pass the mixture through a sieve, pressing firmly with a spoon to separate the juice from the seeds. Reserve the seeds for the coulis.
- Simmer passion fruit juice with sugar: Combine the passion fruit juice and granulated sugar in a saucepan. Simmer over medium heat for about 7 minutes until the juice reduces and thickens slightly. Remove from heat and let it cool to room temperature for 15-20 minutes.
- Prepare passion fruit coulis: Set aside ¼ of the cooled passion fruit mixture in a small bowl, then stir in 2-3 tablespoons of the reserved passion fruit seeds. Cover and refrigerate until serving.
- Whisk the coconut cream: In a large bowl, whip the coconut cream using an electric whisk for a couple of minutes until creamy and smooth.
- Incorporate sweetened condensed coconut milk: Add the sweetened condensed coconut milk to the whipped coconut cream and whisk for another minute to combine thoroughly.
- Fold in passion fruit mixture: Add the remaining ¾ of the passion fruit mixture to the bowl and fold it in gently using a rubber spatula. Then whisk slightly again to ensure the ingredients are fully blended.
- Freeze the ice cream mixture: Transfer the mixture to a loaf pan lined with parchment paper. Cover with plastic wrap and freeze for at least 4 hours or until fully set.
- Serve: Remove the ice cream from the freezer about 15 minutes before serving to soften slightly. Serve topped with the chilled passion fruit coulis.
Notes
- For quicker preparation, you can substitute fresh passion fruit juice with store-bought passion fruit puree (200ml).
- Ensure the coconut cream is well chilled before whipping to achieve better creaminess.
- Freezing times may vary depending on your freezer settings; adjust accordingly.
- For a vegan version, confirm your sweetened condensed coconut milk is plant-based.
- Reserved passion fruit seeds add a lovely crunchy texture to the coulis but can be omitted if preferred.
