No-churn Passion Fruit Ice Cream
Escape to the tropics with this ultra-creamy, no-churn passion fruit ice cream. It features a tangy, vibrant passion fruit swirl folded into a silky, sweetened condensed milk base for the perfect sunny treat.
Equipment
- Saucepan
- Large mixer bowl
- Freezer-safe dish
Ingredients
Passion Fruit Swirl
- 1/2 cup passion fruit pulp with seeds
- 1/2 cup granulated sugar
Passion Fruit Ice Cream Base
- 3/4 cup seedless passion fruit pulp
- 1 cup heavy whipping cream
- 14 oz sweet condensed milk
Instructions
Cook the Passion Fruit Swirl
- Add the 1/2 cup passion fruit pulp with seeds and 1/2 cup granulated sugar to a saucepan, then stir over medium to high heat until the sugar looks fully moistened and the mixture starts to shimmer.
- Keep it at a steady simmer for 5-10 minutes, stirring often, until it turns glossy and thick like loose jelly and you can smell that toasted-sugar, tropical candy aroma.
Cool the Swirl
- Set the swirl aside until it reaches room temperature, which usually takes 30 minutes to an hour. It should feel cool, not warm, so it does not melt the airy base when you swirl it.
Whip, Fold, and Build the Base
- In a large mixer bowl, whip together the 3/4 cup seedless passion fruit pulp and the 14 oz sweet condensed milk, then add 1 tablespoon of passion fruit liqueur (or white rum) and a generous pinch of fine sea salt. Beat for about 8-10 minutes until the mixture looks frothy, paler, and slightly thickened.
- In a separate bowl, whip the 1 cup heavy whipping cream to stiff peaks, meaning the peaks stand straight up and the cream looks plush and cloudlike.
- Fold the whipped cream into the passion fruit mixture in batches, lifting from the bottom and turning gently. You want to preserve the air you worked for, so the batter stays light and billowy rather than loose.
Swirl and Freeze
- Pour the finished base into a freezer-safe dish and smooth the top.
- Drizzle the cooled passion fruit jelly over the surface, then use the back of a spoon to draw slow figure eights, just enough to marble it without fully mixing.
- Press plastic wrap directly onto the surface, cover, and freeze for at least 8 hours until firm all the way through.
- Scoop and finish with extra swirl if you like, toasted macadamia nuts, and a sprig of mint.
Notes
Texture Tip: Avoid using passion fruit juice instead of pulp or puree, as the excess water from juice will freeze into large, gritty ice crystals.
Storage Tip: Press plastic wrap directly against the surface of the ice cream before sealing the container to prevent freezer burn and keep stray odors out.
Whipping Tip: Chill all your tools before whipping the heavy cream to help it whip faster and hold stiff peaks more reliably.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 280kcalCarbohydrates: 38gProtein: 4gFat: 14gSaturated Fat: 9gCholesterol: 45mgSodium: 85mgPotassium: 210mgFiber: 2gSugar: 34gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 0.5mg
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