Bright, tropical, and refreshingly creamy, this Passion Fruit No-Churn Ice Cream with Coconut and Passion Fruit Coulis Recipe is an absolute game-changer for hot days and sweet cravings alike. It brings together the tangy zest of passion fruit, the silky richness of coconut cream, and a luscious passion fruit coulis that dazzles both the eyes and taste buds. What I especially adore about this recipe is how effortlessly it comes together without the need for an ice cream machine, using only four simple ingredients to deliver an outstandingly smooth, naturally fragrant frozen treat. Whether you’re serving it for family, friends, or savoring solo, this ice cream feels like a little tropical escape in every bite.
Ingredients You’ll Need
The magic of this Passion Fruit No-Churn Ice Cream with Coconut and Passion Fruit Coulis Recipe lies in its simplicity. Just a handful of carefully chosen ingredients deliver vibrant flavor, creamy texture, and irresistible brightness.
- Passion fruit (15-20 small or 200ml store-bought puree): The star of the show, offering tartness and aromatic depth with its fragrant juice and crunchy seeds.
- Granulated sugar (50 g): Sweetens the passion fruit reduction, balancing its natural tang.
- Coconut cream or chilled full-fat canned coconut milk (500 g): Adds luscious creaminess and a subtle tropical flavor that pairs perfectly with passion fruit.
- Sweetened condensed coconut milk (320 g): Provides sweetness and helps create the no-churn ice cream’s smooth, scoopable texture.
How to Make Passion Fruit No-Churn Ice Cream with Coconut and Passion Fruit Coulis Recipe
Step 1: Extract and Prepare the Passion Fruit
Cut your fresh passion fruits in half and scoop out the pulp and seeds into a bowl. To get that pure flavorful juice, press the pulp through a fine sieve with a spoon, separating the seeds from the juice. Keep those seeds aside—they’ll play a delicious role later!
Step 2: Make the Passion Fruit Reduction
Pour the passion fruit juice into a saucepan, add the sugar, and gently simmer over medium heat. Stir occasionally until the juice thickens and reduces slightly, which should take about 7 minutes. This step intensifies the passion fruit’s vibrant flavor, forming the base for both the ice cream and coulis. Let this cool to room temperature—patience here rewards you with deeper taste.
Step 3: Prepare the Passion Fruit Coulis
Separate about one-quarter of the passion fruit mixture into a small bowl and fold in 2 or 3 tablespoons of those reserved passion fruit seeds. Cover and refrigerate the coulis until you’re ready to serve. This tangy and textured sauce brings extra zing and a beautiful contrast when plated with your creamy ice cream.
Step 4: Whip the Coconut Cream
In a large bowl, use an electric whisk to beat the coconut cream until it turns silky and fluffy, usually a couple of minutes. This step lightens the cream and readies it for the perfect texture that makes this no-churn ice cream taste so indulgent.
Step 5: Combine All Ingredients
Add the sweetened condensed coconut milk to the whipped coconut cream and whisk for another minute to blend everything smoothly. Then, gently fold in the remaining three-quarters of the passion fruit reduction with a rubber spatula, followed by a quick mix with the whisk. This ensures your ice cream base is evenly flavored and luxuriously creamy.
Step 6: Freeze to Set
Transfer the mixture into a loaf pan lined with parchment paper for easy removal later. Cover tightly with plastic wrap and pop it in the freezer for at least 4 hours, or until it’s firmly set. This no-churn technique is a lifesaver when you crave homemade ice cream without the fuss of special equipment.
Step 7: Serve and Enjoy
About 15 minutes before serving, take the ice cream out to soften just enough for easy scooping. Scoop generous portions onto plates or bowls, and drizzle with your homemade passion fruit coulis for that perfect pop of tartness and pretty presentation.
How to Serve Passion Fruit No-Churn Ice Cream with Coconut and Passion Fruit Coulis Recipe
Garnishes
Fresh mint leaves add an aromatic freshness, while a sprinkle of toasted shredded coconut brings crunch and warmth. You can also scatter a few passion fruit seeds over the top to highlight the tropical theme visually and texturally.
Side Dishes
This ice cream pairs wonderfully with light fruit salads featuring mango or kiwi, crisp coconut macaroons, or even a simple vanilla wafer. The contrast between creamy, tangy ice cream and crisp, fresh sides elevates the whole experience.
Creative Ways to Present
For an effortless wow factor, serve scoops inside hollowed-out passion fruit shells or coconut shells. Layer the ice cream and coulis in transparent glasses for a stunning parfait effect, perfect for special occasions or dinner parties when you want to impress without stress.
Make Ahead and Storage
Storing Leftovers
Store any leftover ice cream in an airtight container to prevent freezer burn and preserve its smooth texture. Keep the coulis in a small covered jar in the fridge, where it stays fresh for several days and remains ready to drizzle on desserts or breakfasts.
Freezing
This no-churn ice cream freezes exceptionally well. Just make sure it’s tightly covered to avoid ice crystals forming. When you’re ready to serve again, thaw left untouched in the fridge or on the counter until scoopable.
Reheating
Since this is a frozen dessert, reheating doesn’t apply. Instead, simply allow the ice cream to soften naturally at room temperature for about 10-15 minutes before scooping for best texture and taste.
FAQs
Can I use store-bought passion fruit puree instead of fresh fruit?
Absolutely! Store-bought passion fruit puree is a convenient option and works perfectly in this recipe. Just use about 200ml to match the volume and intensity of fresh passion fruit juice.
Is the ice cream dairy-free?
Yes! This recipe uses coconut cream and sweetened condensed coconut milk, making it completely dairy-free and suitable for vegans or those with lactose intolerance.
How long does it take to set in the freezer?
Plan on freezing the ice cream for at least 4 hours to ensure it’s fully set and scoopable. Overnight freezing will work just as well and is convenient for prepping ahead.
Can I make this recipe with other tropical fruits?
Definitely, you can experiment by substituting the passion fruit with mango, pineapple, or guava puree. Just keep an eye on the sugar levels and taste as you go to keep the balance right.
What if I don’t have an electric whisk?
While an electric whisk makes the process faster and easier, you can still whip the coconut cream by hand with a whisk, though it will take more time and effort to achieve the same fluffy texture.
Final Thoughts
This Passion Fruit No-Churn Ice Cream with Coconut and Passion Fruit Coulis Recipe is more than just a dessert; it’s a bright burst of sunshine and tropical delight you can whip up with ease anytime you want. The combination of velvety coconut and vibrant passion fruit feels indulgent yet fresh, making it an instant favorite for summer or any warm moment. Trust me, once you try this, it’ll quickly become your go-to frozen treat for impressing guests or simply treating yourself to a taste of paradise right at home.
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Passion Fruit No-Churn Ice Cream with Coconut and Passion Fruit Coulis Recipe
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Total Time: 4 hours 37 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan, Tropical
- Diet: Vegan
Description
This refreshing no-churn passion fruit ice cream combines the vibrant tartness of fresh passion fruit with creamy coconut and sweetened condensed coconut milk for a tropical vegan treat. Made with only four simple ingredients, this easy recipe requires no ice cream machine and uses natural fruit reduction to enhance the flavor and texture, creating a luscious homemade frozen dessert perfect for warm days or anytime you crave a fruity indulgence.
Ingredients
Passion Fruit Mixture
- 15–20 small passion fruit (about 250ml juice volume) or 200ml store-bought passion fruit puree
- 50 g granulated sugar
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 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 extract the juice while reserving the seeds.
- Simmer Passion Fruit Juice: In a saucepan, combine the passion fruit juice and granulated sugar. Bring to a gentle simmer over medium heat and cook for about 7 minutes until the juice reduces and thickens slightly. Remove from heat and let cool to room temperature for 15-20 minutes.
- Prepare Passion Fruit Coulis: Take ¼ of the reduced passion fruit mixture in a separate small bowl and stir in 2-3 tablespoons of the reserved passion fruit seeds. Cover and refrigerate until ready to serve.
- Whip Coconut Cream: Place the coconut cream in a large bowl and whisk using an electric mixer for 2 minutes until creamy and slightly fluffy.
- Add Sweetened Condensed Coconut Milk: Pour the sweetened condensed coconut milk into the whipped coconut cream and whisk for an additional minute to combine thoroughly.
- Fold in Passion Fruit Mixture: Add the remaining ¾ of the passion fruit reduction to the cream mixture and gently fold it in with a rubber spatula until evenly incorporated. Then whisk briefly to achieve a smooth blend.
- Freeze the Mixture: Transfer the ice cream mixture into a loaf pan lined with parchment paper. Cover tightly with plastic wrap and place in the freezer for at least 4 hours or until completely set.
- Serve: Remove the ice cream from the freezer about 15 minutes before serving to soften slightly. Scoop and serve topped with the prepared passion fruit coulis for extra texture and flavor.
Notes
- Using fresh passion fruit offers the best flavor, but store-bought passion fruit puree is a convenient substitute.
- Coconut cream or full-fat canned coconut milk must be chilled to whip properly; avoid using low-fat versions.
- The passion fruit coulis adds a lovely textural contrast with seeds and extra tanginess; don’t skip it if possible.
- This recipe is vegan and dairy-free using coconut products and vegan sweetened condensed milk.
- Ensure the ice cream mixture is fully chilled before freezing for best texture.
