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Passion Fruit Ice Cream

Passion Fruit Ice Cream

A creamy, tangy tropical dessert made with real passion fruit pulp—refreshing, smooth, and perfect for summer cravings.
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Prep Time 15 minutes
Cook Time 5 minutes
Chill Time 3 hours
Total Time 3 hours 20 minutes
Servings: 5 servings
Course: Dessert
Cuisine: Brazilian
Calories: 3817
Ingredients Equipment Method

Ingredients
  

Ice Cream Base:
  • 1 ½ cups heavy cream (very cold)
  • 1 cup milk
  • 1 can sweet condensed milk
  • 4 large egg yolks
  • 1 cup passion fruit pulp (extra for serving)
  • 14 ounces frozen passion fruit pulp, thawed (about 2 cups)
  • 1 cup sugar
Optional Passion Fruit Sauce:
  • ⅓ cup fresh passion fruit pulp, with seeds
  • ⅔ cup sugar
  • 1 tsp cornstarch, dissolved in 1 cup of water
  • A pinch of salt

Equipment

  • Hand or stand mixer
  • Mixing Bowls
  • Saucepan
  • Whisk
  • - Spatula
  • Fine mesh sieve (optional for custard)
  • Freezer-safe container
  • Wax paper or plastic wrap

Method
 

Chill the Tools
  1. Place your mixing bowl, whisk attachments, and heavy cream in the freezer for 10–20 minutes. This helps whip the cream faster and makes it fluffier.
Prepare the Base
  1. In a separate bowl, whisk sweet condensed milk with passion fruit juice until smooth and thick. Set aside while your cream chills.
Whip the Cream
  1. Using a hand or stand mixer on low speed, whip the cold cream until stiff peaks form (about 3 minutes). Do not overbeat.
Combine Gently
  1. Gently fold the passion fruit mixture into the whipped cream. Take care not to deflate the air—you want a light, airy texture.
Freeze the Ice Cream
  1. Transfer the mixture to a freezer-safe container. Press wax paper directly on the surface to prevent ice crystals. Freeze for at least 6 hours or up to 2 weeks.
Make the Passion Fruit Sauce (Optional)
  1. In a saucepan, heat fresh pulp, sugar, salt, and a little water on medium heat until it thickens slightly. Add cornstarch and cook until set. Cool to room temperature and refrigerate for 1 hour.
Custard or Ice Cream Maker Option (Optional)
  1. For a custard base, temper egg yolks with hot cream, then mix in milk and vanilla. Cook gently until it coats a spoon, chill completely, then churn and freeze as directed.