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    You are here: Home / Fruit ice cream / Passion fruit ice cream

    Passion fruit ice cream

    Published: Feb 20, 2021 by Sarah Brooks

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    Jump to Recipe
    Scoop of passion fruit ice cream with fresh passion fruit and passion fruit leaves and a vintage spoon, with text over lay passion fruit ice cream, KCAEIC.

    This passion fruit ice cream is jam packed with tangy tropical passion fruit flavor. Made with fresh passion fruit and no eggs to keep it bright and fresh.

    Scoop of passion fruit ice cream with fresh passion fruit and passion fruit leaves and a vintage spoon
    Jump to:
    • Ingredients
    • How to make passion fruit ice cream
    • How to serve
    • How to store
    • Looking for more yummy dessert recipes?
    • 📋 Recipe
    • 💬 Comments

    Passion fruit is one of those fun, fresh tropical flavors that reminds me of summer and sunshine. They are a staple ingredient in many Aussie desserts from cheesecake, pavlova, vanilla slices and delicious easy coulis.

    Passionfruit ice cream, also known as maracuya ice cream takes this bright tropical flavor and adds a delicious creamy element. To keep things clean and fresh I have made this Philadelphia-style ice cream without any eggs. And I've strained and cooked down the passion fruit pulp for maximum passion fruit flavor.

    Hungry for more passion fruit desserts? Why not try my passion fruit coulis, passion fruit cheesecake, passion fruit curd, passion fruit panna cotta (recipe coming soon!) or passion fruit pavlova (recipe coming soon).

    Ingredients

    Passion fruit ice cream ingredients, fresh passion fruit, white sugar, milk, thickened cream, glucose syrup, tapioca starch.

    Passion fruit: I used fresh, ripe passionfruit for this recipe. You will need 1 and a half cups of straining passionfruit juice in total, which could be any where from ten to twenty or more passion fruits, depending on how big and juicy they are.

    Full cream milk: is best for this recipe. It needs to have a fat content of around 3.5%. I don't recommend using low fat milk, it will make your ice cream icier.

    Cream: I use thickened cream which as a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.

    Sugar: white sugar is best in this recipe. You could use castor sugar if you prefer. I don't recommend using other types of sugar, they will be hard to dissolve and will compete with the flavors in this ice cream.

    Fresh passion fruit cut in half with passion fruit leaves.

    Tapioca starch: is a natural and accessible way of both thickening and stabilizing the ice cream. If you can't get tapioca starch you can use arrowroot powder or cornflour in the same volume.

    Glucose syrup: also called confectioner’s glucose. You can get in from specialty baking shops, online and some supermarkets. A small amount of glucose syrup helps lower the freezer point of ice cream and improves the texture and scoop-ability of the ice cream.

    You can substitute with the same amount of light corn syrup or powdered dextrose. Measure carefully, preferably using a digital kitchen scale, and don't add to much or your ice cream will melt in a red hot minute!

    How to make passion fruit ice cream

    Sliced open passion fruit ready to scoop out pulp.
    Straining passion fruit pulp.

    Cut the passionfruit in half. Strain the seeds, stirring and pressing down on the flesh to get as much juice as possible off the seeds. You should have one and a half cups of fresh strained juice.

    Adding strained passion fruit to pot to reduce.
    Adding tapioca starch to milk in a small bowl.

    Add the juice to a small pot, bring to bubbling then simmer for about 30 - 45 mins, or until the volume of juice has reduced by half, to ¾ up in total. Transfer to a heat-proof container and chill.

    Measure the milk. Add two tablespoons to a small bowl and add tapioca starch. Mix to form a slurry.

    Add milk to pot on stove.
    Adding cream to pot on stove.
    Pouring ice cream base into a jug to cool.
    Adding passion fruit reduction to ice cream base.

    Add milk, cream, sugar and glucose syrup to a pot on the stove. Heat on medium-low and stir until the sugar dissolves. Add the tapioca starch slurry and stir well, Transfer mix to a heatproof container, cover and chill. Once both the passionfruit reduction and ice cream base are cooled, mix them together. Cover and chill for four hours.

    Churning ice cream in churner.
    Churned passion fruit ice cream in churning bowl.

    Put your storage container in the freezer to chill. If you are using a self refrigerating ice cream machine turn it on about ten minutes before churning, otherwise take your bowl out of the freezer right before churning. Churn the ice cream. It will be the consistency of soft-serve when done.

    Transfer to a storage container, cover and freeze for approx. four hours, or until firm.

    How to serve

    Scoop of passion fruit ice cream with fresh passion fruit and passion fruit leaves and a vintage spoon.

    To serve remove from the freezer, scoop and enjoy! Fabulous on its own or with some passionfruit coulis drizzled over the top.

    How to store

    This ice cream will store well in an airtight container in the freezer for up to two weeks. After that it may start to become a little icy, but it will still taste delicious!

    Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream

    Looking for more yummy dessert recipes?

    Why not try making

    • Passionfruit coulis
    • Passionfruit cheesecake
    • Mango ice cream
    • Banana ice cream
    • Pina colada ice cream

    Follow me on Facebook or Pinterest for many more delicious recipes.

    Passion fruit ice cream with fresh passion fruit and a vintage spoon.

    📋 Recipe

    Close up of a scoop of passion fruit ice cream with fresh passion fruit in the background.

    Passionfruit ice cream

    Author: Sarah Brooks
    This passion fruit ice cream is jam packed with tangy tropical passion fruit flavor. Made with fresh passion fruit and no eggs to keep it bright and fresh.
    5 from 2 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Chilling time 4 hrs
    Total Time 4 hrs 30 mins
    Course Dessert, Snack
    Cuisine Austalian
    Servings 6 serves (⅔ cup each), approx.
    Calories 436 kcal

    Equipment

    • ice cream maker

    Ingredients

    • 10 - 20 fresh passion fruit
    • 1 cup (250mls) full fat milk
    • 2 teaspoons (5gms) tapioca starch
    • ½ cup (110gms) white sugar
    • 2 cups (500mls) thickened cream
    • ½ tablespoon (15gms) glucose syrup

    Instructions
     

    • Cut the passion fruit, scoop out the pulp and strain, pressing down with a spatula to squeeze out as much juice as possible. You want one and a half cups of strained passion fruit pulp.
    • Add the passion fruit juice to a pot on the stove. Heat on medium until bubbling, the reduce to low and simmer until the total liquid has reduced by half to ¾ cup, stirring frequently.
    • Remove from heat and cool.
    • Measure your milk. Add a couple of tablespoons of measured milk to a small bowl. Add the tapioca starch and mix to form a slurry.
    • Add the sugar, cream, milk and glucose syrup to a pot on the stove. Heat on medium, stirring until the sugar and syrup has dissolved. Reduce to low, add the tapioca starch slurry and mix well. Remove from heat and cool.
    • Add the passion fruit reduction to the ice cream base and mix well. Chill in the fridge for at least four hours.
    • Put your storage container in the freezer to chill.
    • If using a self churning ice cream churner turn it on about ten minutes before churning, other wise remove your bowl from the freezer right before churning.
    • Churn the ice cream. It will be the consistency of soft serve when done. Transfer to chilled container and freeze for about four hours or until firm.
    • To serve remove from freezer, scoop and enjoy! Fabulous on its own or with some passion fruit coulis drizzled over the top. Delicious!

    Notes

    NB: the number of passion fruit you need will greatly depend on how large and juicy you passion fruit are.  To give a guide you will need one and a half cups of strained pulp for this recipe.  

    Nutrition

    Calories: 436kcalCarbohydrates: 40gProtein: 5gFat: 30gSaturated Fat: 19gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 94mgSodium: 55mgPotassium: 340mgFiber: 6gSugar: 31gVitamin A: 1974IUVitamin C: 18mgCalcium: 108mgIron: 1mg

    Nutritional Disclaimer

    Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.

    Keywords: maracuya ice cream, Passion fruit ice cream
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    Scoop of passion fruit ice cream with fresh passion fruit and passion fruit leaves and a vintage spoon, with text over lay passion fruit ice cream, KCAEIC.

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    Comments

    1. Janelle Hamawi

      February 21, 2021 at 10:22 pm

      5 stars
      this looks amazing, I can't wait to make it. The step-by-step instructions are so useful.

      Reply
      • Sarah Brooks

        February 22, 2021 at 12:11 pm

        Thanks Jan, it really packs a punch of passionfruit flavor.

        Reply
    2. Megan

      February 23, 2021 at 8:43 am

      5 stars
      My favorite of all flavors 😍

      Reply
      • Sarah Brooks

        March 04, 2021 at 11:49 am

        Thanks Megan!

        Reply

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