Here’s a simple and delicious Homemade Passion Fruit Ice Cream recipe 🍦✨
🍨 Passion Fruit Ice Cream (No-Churn Option)
🥭 Ingredients
- 1 cup passion fruit pulp (fresh or frozen, strained if you want less seeds)
- 1 can (14 oz / 400 ml) sweetened condensed milk
- 2 cups heavy whipping cream (cold)
- 1 tsp vanilla extract (optional)
- 1–2 tbsp sugar (only if your passion fruit is very tart)
👨🍳 Instructions
- Whip the cream
- In a cold bowl, whip heavy cream until soft peaks form (fluffy but not too stiff).
- Mix base
- In another bowl, combine:
- condensed milk
- passion fruit pulp
- vanilla (if using)
- sugar (if needed)
- In another bowl, combine:
- Fold together
- Gently fold whipped cream into the passion fruit mixture.
- Don’t overmix—keep it airy.
- Freeze
- Pour into a loaf pan or container.
- Cover and freeze for 6–8 hours (or overnight).
⭐ Tips
- Passion fruit seeds are edible and add crunch, but you can strain them out if you prefer smooth ice cream.
- For extra flavor, swirl in a little extra pulp before freezing.
- Let it sit 5–10 minutes before scooping for the best texture.
If you want, I can also show you a custard-based (ice cream machine) version that’s even creamier.
