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
Scale
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.
