Passion Fruit Ice Cream

This egg-free, no-cook passion fruit ice cream is smooth, creamy, and bursting with fresh passion fruit flavor and made in an ice cream maker. 

Servings: 4

Download printable recipe card here.

INGREDIENTS:

Passion fruit reduction: 

  • 4 fresh passion fruits 

  • ½ cup (100g) granulated sugar 

  • ¼ cup water 

Ice cream: 

  • 1 cup (240mL) heavy cream 

  • ½ cup (120mL) whole milk 

  • ½ teaspoon vanilla extract 

  • ⅛ teaspoon salt 

 

HOW TO MAKE PASSION FRUIT ice cream:

  1. Before you begin, make sure your ice cream maker is frozen and prepped. 

  2. Slice the passion fruits and scoop out the flesh, seeds, and juice. Place into a small saucepan, then add the granulated sugar and water and stir to combine. 

  3. Heat the saucepan on the stove over medium-high heat, bring to a boil, then reduce to a simmer and stir continuously for 8–10 minutes until the consistency thickens. You're looking for a consistency similar to warmed honey. 

  4. Allow the mixture to stop bubbling, then work quickly but carefully to strain the mixture through a mesh sieve and into a medium size bowl or glass measuring cup with a spout. The mixture will get very sticky as it cools, which is why you'll need to work quickly. You will wind up with about ⅓ cup of syrup/reduction after straining. 

  5. In another medium size bowl or measuring cup with a spout, combine the heavy cream, milk, vanilla extract, and salt, and whisk to combine. 

  6. Add the strained passion fruit reduction to the cream/milk mixture, warming it if necessary to help ease it out of the bowl/measuring cup. Whisk or stir vigorously to combine completely. 

  7. Allow the mixture to chill in the refrigerator for at least 30 minutes and up to 1 day. If your mixture is too warm, your ice cream will not set. 

  8. Place prepared ice cream maker attachment onto stand mixer fitted with the dasher. 

  9. Turn on the mixer so dasher is rotating and slowly pour chilled ice cream mixture into the canister. Process according to manufacturer’s directions (it should take about 20–30 minutes). 

  10. When ice cream is finished churning, remove the ice cream maker from the mixer. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours. 

This recipe is brought to you in partnership with Fresh April Flours.

Rachel Perry