Passion Fruit Ice Cream

5 from 4 votes

Homemade Passion Fruit Ice Cream is a creamy, smooth and dreamy frozen dessert. Made with just 4 simple ingredients and without an ice cream maker, this no churn ice cream will brighten up your entire year.

Prep Time20

Freeze Time8

Course: Dessert

Cuisine: American, Brazilian, Latin American

Keyword: brazilian dessert, brazilian desserts, ice cream, no bake, Passion Fruit

Servings: Servings

Calories: 185kcal

Author: Aline Shaw

Equipment

Ingredients

Passion Fruit Swirl

1/2 cup of passion fruit pulp with seeds approximately 1-2 yellow or 5-6 purple
1/2 cup of granulated sugar

Passion Fruit Ice Cream

3/4 cup of passion fruit pulp, seedless approximately 2-3 yellow or 8-10 purple
1 cup of heavy whipping cream
1 14 oz. can of sweet condensed milk

Instructions

Make the passion fruit swirl:

Stir the passion fruit pulp and the sugar to combine in a saucepan over medium to high heat.
Simmer 5-10 minutes until the sugar melts and the sauce thickens to a jelly-like consistency.
Set it aside to cool to room temperature. This could take anywhere from 30 minutes to an hour, depending on your kitchen.

Make the ice cream:

In a large bowl of a mixer, whip together the seedless passion fruit pulp and the condensed milk until frothy for about 8-10 minutes. Set it aside.
In a separate bowl, whip the cream to stiff peaks using a hand mixer or a stand mixer.
Fold the cream into the passion fruit/condensed milk mixture in batches. Do this gently because you do not want to force the air out of the cream. (The air helps with the texture of the ice cream.)
After all cream is folded in, pour the ice cream mixture into a freezer-safe dish.
Drizzle the passion fruit jelly on top. (I like to save about half of this to serve on top of the ice cream, but you do you!) Use the back of a spoon to swirl it in, making a figure eight movement to create a pretty swirl on top.
Cover with plastic wrap to contact and freeze at least 8 hours.
Scoop, top with additional passion fruit jelly, if desired, and a sprig of mint. Enjoy!

Bom Apetite!!

Notes

When ready to serve the ice cream, remove it from the freezer, and let it sit for a couple of minutes on the counter so you can scoop it.

To scoop, dip a metal ice cream scoop into hot water so it glides better.

Please note that after 24 hours in the freezer, the ice cream will freeze harder, so you'll need to let it sit out for a bit longer on the countertop before you can scoop it. Also, you might find some icy particles in the ice cream if your pulp had water added.

Nutrition