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.
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 know 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.
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.
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 arrow root powder or corn flour 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
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.
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 table spoons to a small bowl and add tapioca starch. Mix to form a slurry.
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.
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, other wise 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 storage container, cover and freeze for approx. four hours, or until firm.
How to serve
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 is 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
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Why not try making
Passionfruit ice cream
- ice cream churner
- 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
- 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!
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