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You can’t get more exotic, than enjoying a yummy passion fruit ice cream at home, and it feels good I can tell you! So, today I’ll share an easy and delicious recipe for ice cream with passion fruit you can make at home. Passion fruit (Passiflora edulis Sims, Passifloraceae) comes from a type of tropical liana plant and is sometimes also called grenadilla, mostly in Latin America.
This fruit comes from passionflower and grows in countries that do not know our chilling cold winters, where for the most part of the year it’s endless summer. This is giving us the modern day chance to to enjoy such exotic fruits all the time thru the year, which is really great!
It’s a cutely fruity and icy recipe to serve in summer. You only need, passion fruit, vanilla extract and lime (or lemon).
For those of you who aren’t familiar with passion fruit, it’s a fruit usually with dark brown in color (there is a more common yellow variety of it), with the size of a small Clementine. Its skin is very hard and the inside flesh is made up of small pockets each containing a little juice and a seed.
Just like the Tonka bean ice cream I made recently, this recipe served as the basis for my second Christmas log making test.
- For ¾ liter of ice (about 9 balls)
- 150 g passion fruit juice (about 15 whole fruits)
- 1 lemon
- 200 mL milk
- 250 mL liquid cream type fleurette
- 110 g sugar
- 4 egg yolks
- Start by cutting the fruit in half and collecting all the pulp.
- Grind it a little with the back of a spoon, and pass it to the Chinese to remove all the seeds.
- In a salad bowl, whisk the egg yolks with the sugar. The mixture must blanch.
- Add passion fruit juice and lemon juice. Mix.
- Add cream, milk, and homogenize.
- Put everything in a saucepan and heat over medium heat while stirring.
- Remove from heat when the preparation is thickened and tablecloth the spoon.
- Keep overnight in the refrigerator.
- Then blend in a blender or chopper.
It is not that hot currently where I live as it was at the beginning of the week, but this is not a reason to put the good homemade ice cream back in the fridge, right. First of all we are still officially in summer and then in any way there is no season to eat it.
I made this ice cream last week for the first time. At first I thought about making a sorbet with my fruit and then I realized that I did not have enough juice for it. By scouring on the net I came across this super easy passion fruit ice cream recipe. I liked the texture of this ice cream. It reminded me of the Italian ice cream I enjoyed for a good week at the end of August! It is very easy to do, just take it the day before so that the aromas develop and have an ice cream maker for simplicity (but it is also possible to do without regularly stirring your tray placed in the freezer). I’m a bit of a mono maniac of passion fruit sorbets (and with mango too!) and their deliciously tart, fresh fruity taste.
In this ice cream recipe there is less acidity and much more natural sweetness. The passion fruit fragrance is less present, but the smoothness of the texture is stunning, don’t you think?
Easy Homemade Passion fruit ice Cream Recipe
Ingredients (for about 1 liter of ice cream)
- 150 g passion fruit juice (about 12 fruits)
- 4 egg yolks
- 110 g sugar
- 250 ml milk
- 200 ml heavy or whipping cream
- some ice cubes and few lemon slices
Preparation: 1 Hr refrigeration: 24h then about 30 minutes
Cut the passion fruit in half and pass the pulp to the Chinese to recover the juice without the seeds. Crush well with a spoon to extract all the juice.
Whisk the yolks with the sugar until a creamy and thick mixture is obtained.
Pour in the fruit juice then milk and cream while continuing to mix.
Put the pan on low heat and stir until the mixture thickens and tablecloth the spoon.
Let cool and set aside for 24 hours in the fridge.
The next day pour the mixture into the ice cream maker and rotate for about 30 minutes.
You can enjoy it immediately as is. It will have the consistency of an Italian ice cream.
You can also place it in the freezer for 1 hour to get a firmer texture.
Make Passion fruit ice Cream with ice cream maker machine
Ingredients for about 8 portions
For an ice tray of about one liter
- 150 g passion fruit juice (equals double before removing grains)
- 20 cl milk
- 25 cl liquid cream
- 4 egg yolks
- 110 g powdered sugar
- juice of 1 lemon
1 cut the passion fruit into 2 scoop out all the pulp with a small spoon. Pass this pulp to the Chinese and “scrape” with a spoon to recover maximum juice. In a salad bowl, whisk the egg yolks with the sugar until the mixture whitens. Add the juices of lemon and passion fruit, mix. Add milk and cream and mix again.
2 Pour into a saucepan and cook over low heat until the mixture thickens and tablecloth the spoon. Pour everything into a container with a spout and set aside in the fridge until the next day.
3 the next day: assemble the elements of your ice cream maker. Press on Speed 1. Gently pour the mixture into the bowl of the ice cream maker.
To finish the ice cream
Allow the machine to churn for at least 15 minutes. After this time, switch the ice cream maker to a standstill. Pour the ice into an ice tray and set aside in the freezer.
Since we are on the topic of passion fruit ice cream, here are a few more ice cream recipes you could try and make at home.
Passion fruit ice cream sandwiches recipe
To raise the level of your ice cream sandwiches, cook a homemade version! So, I will show you an absolutely tasty passion fruit ice cream preparation. You will need an ice cream maker to make it. Use your favorite chocolate cookies to put it all together. I often make my own homemade Oreo cookies or chocolate chip cookies and even coffee macaron cookies, which are a wonderful option and all made by me at home, so no artificial coloring, additives, aromas and other poison.
- 1/2 cup (125 ml) sugar
- A 1-inch piece of fresh Madagascar vanilla bean, cut in half lengthwise( or use vanilla extract)
- 3 egg yolks
- 1/2 cup (125 ml) passion fruit, ripe
- 1 1/3 tbsp (23 ml) unsalted butter
- A pinch of salt
- 250 ml (1 cup) cream 35 %
- 40 ml (1 1/4 cups) milk 2 %
- 8 fluffy chocolate cookies
- 1 banana, sliced
- In a saucepan, combine sugar, vanilla, egg yolks and passion fruit pulp. Mix using a wooden spoon.
- Add butter and salt.
- Cook over medium heat, stirring constantly until the mixture thickens and covers the back of a spoon. Remove from heat and sieve to remove passion fruit seeds and vanilla pod.
- Add cream and milk. Allow to cool to room temperature for a few minutes before placing in the refrigerator for at least 2 hours or until the mixture is cold.
- Put the ice cream mixture in an ice cream maker and turn according to the instructions.
- Remove from ice cream maker and put in freezer for at least 3 hours.
- To form the ice cream sandwiches, take a chocolate biscuit and lay a few slices of bananas on it.
- Add a lightly crushed ball of ice cream to the passion fruit. Put a second cookie on the ice cream ball in order to form the sandwich.
- Serve immediately.
This recipe is Nut-free so, no nuts 😉
Yogurt ice cream with passion fruit coulis
For 8 person
- 4 organic yoghurts
- 1 organic lemon
- 3 eggs
- 1 pinch of salt
- 120 g icing sugar
- 2 sachets of vanilla sugar
- 4 tablespoons milk
- 50 g sugar
- 200 g passion fruit
Preparation of the passion fruit yogurt ice cream:
Start by separating the egg whites in a salad bowl.
Add a pinch of salt. With a mixer, mount your egg whites in snow, they should be firm. If the lemon is not organic, rinse it before recovering the zest.
In another salad bowl, mix the egg yolks with icing sugar with a wooden spoon, then pour the 4 natural yoghurts, the juice of half a lemon, the zest and milk.
Add the vanilla then mix everything with a mixer.
Gently stir the snow-beaten egg whites into the resulting mixture. Be careful not to break them too much by incorporating them because their role is to give the creaminess to the ice.
Put in the ice cream maker and leave to blend for at least 35 minutes.
Extend if the texture does not suit you.
Then reserve, in a box in the freezer.
Preparation of grout :
Collect the pulp of passion fruit and mix it with 50g of sugar and a juice of half a lemon.
Serve by dressing the ice cream with coulis.
Tip to Easily cut the mango for decoration
Cut the Mango by half, being as close as possible to the core. Pass the blade of a fine knife between the flesh and the skin of the mango all around the fruit. Then make incisions in the length and width of the flesh, so as to make a grid. Take half of mango between your two hands and turn the skin on itself : mango cubes appear. All you have to do is detach them with a knife.
Even if it looks like a sunny day has to pay for the rain to come, the summer here is almost there at its peak now. You know me now, I am, among other things, Mrs gelato (ice: -). I have done it very often, I never get tired of it and especially I test new methods or recipes to share. I had already used condensed milk in an ice cream: it gives creamy, sweet and allows the ice not to solidify too much (also practical when you do not have an ice cream maker).
As for example in this ice cream with vanilla and condensed milk or chocolate ice coconut and condensed milk … here it is still a little different because it is almost a classic ice (but with a yellow) enriched and refreshed by the passion fruit juice. A beautiful balance.
Guaranteed result and minimal effort.
I started while I had some fruit puree from the passion cap’fruit (very good and practical) bought for a job during a detour at the large grocery store in Paris (it’s also the only thing I took, they renovated the place and it’s great, after Of course you can find bottles of water at 20 € if so ;-).
You will see the ice is creamy, sweet with this fragrant surprise of the fruit. By the way I think you can replace the passion fruit with another tart fruit like raspberry for example.
Condensed milk ice cream and passion fruit juice (for about 8 people)
- 200 g of sweetened condensed milk
- 15 cl (150 g) fresh whole milk
- 12 cl (120g) of passion fruit pulp (equivalent to 8-10 fruit walls, without the grains, or mashed cap’fruit)
- 8 cl (80g) water
- 60 g sugar
- 1 egg yolk (20 g)
- 4 fruits of passion to serve
1. Heat the water with milk (do not need to boil) with 20 g of sugar, add condensed milk, egg yolk and mix. Cook over low heat, without ceasing to stir forming 8, up to 84°C (without thermometer : the cream should become thick and passing the finger on the back of a spoon, the trace should remain sharp) like a custard. Pass through a mixer, pour into a container, cover with film Paper on contact and put in the freezer 30 minutes. Keep in the refrigerator for several hours.
2. Prepare the juice . Heat half of the passion fruit juice with sugar on low heat until it becomes denser, add the rest. Keep cold covered with film Paper on contact.
Pour the Cold Cream into the ice cream maker, after about twenty minutes (the ice will begin to take) add the juice and continue to prepare the ice. Keep in the freezer and then serve with a little passion fruit pulp.
If you want, you can also form a marbled ice. In this case, the grout should be more dense and added When the ice is ready.
Without ice cream maker: it will be enough to mix the ice every hour and mix it after two hours to avoid the formation of crystals. If too hard mix it still can before serving and keep in the freezer.
Vanilla ice cream filled in passionfruit shells
I propose you an ultra easy to make festive dessert recipe, which you can finish the minute assembly, just before serving. It is vanilla ice cream in shells of passion fruit : we hollow out the fruits to top them with vanilla ice then we reserve them in the freezer.
The pulp is reserved in a container, in the refrigerator. We also prepare a Nougatine, which is a mixture of almonds and caramel that is broken into pieces and will be placed on the ice shells when serving. If you want to make homemade vanilla ice cream, you will find my recipe by clicking here. If you buy it, of course choose it of excellent quality. I added a little gold leaf for the festive side but it is not an obligation.
It is a pretty and greedy dessert, tart thanks to passion fruit and crunchy thanks to nougatine, but refreshing and light, perfect to finish the meal on a fruity note.
Dish type: Dessert
Preparation time: 20 minutes
Cooking Time: 0 minutes
Servings: 6 people
- 6 equally sized passion fruit
- 500 ml Vanilla Ice Cream
- 2 vanilla pods
For nougatine :
- 60 g sugar
- 100 g chopped almonds
- 2 optional food gold leaf
Prepare the nougatine :
Put the sugar in a saucepan and heat over medium heat without stirring, until the caramel Blonds.
Remove from heat and add almonds.
Mix and then spread the resulting nougatine on a sheet of baking paper or silpat. Let cool.
Cut the passion fruit in half and empty with a small spoon.
Reserve the resulting pulp in a bowl in the refrigerator.
Take the ice out of the freezer and let it soften for a few minutes.
Collect ice cream dumplings and place them in each half shell of passion fruit.
Tamp the ice cream to fill the shells and return to the freezer until ready to serve.
Cut the vanilla pods in half and scrape the seeds, then add them to the pulp of passion fruit, mix.
Keep the pieces of vanilla pods and cut them in half.
Break the Nougatine plate so that chips are obtained.
Rub the Nougatine pieces and vanilla pod pieces over the gold leaves.
Just before serving, lay two shells per plate, pour the fruit pulp of passion fruit with vanilla on top.
Add pieces of Nougatine, a piece of vanilla pod and serve immediately.
Frozen passion fruit Mousse
Fresh, airy and light, this frozen passion fruit mousse will be a real delight for the taste buds at the end of a hearty meal ! It is made from a whipped cream, added passion fruit pulp, sugar and gelatin leaves, not to mention a few shards of berlingot sweets or other candy for the decoration.
Number of portions: 4
Preparation time: 15 minutes
Cooking time: 5 minutes
Refrigeration time: 2 h
Additional time: 2 hours
- 8 passion fruit
- 250 ml very cold liquid cream
- 2 sheets of gelatin
- 60 g sugar
- 4 berlingots
Open the fruits in half. Using a small spoon, collect the pulp and juice, filter them in a large-hole colander above a bowl. Throw away the leftovers.
Soften the gelatin with cold water. Simmer 10 cl of water, fruit juice and sugar for 5 min. Stir in this syrup the wrung gelatin. Smooth with a spatula and let cool.
Whip the very cold cream into a whipped cream and gently stir in 2/3 of the cooled syrup. Dress the outside with 4 small ramekins of parchment paper, letting it protrude 2 cm from the edges and hold with a paper clip.
Fill the ramekins with foam up to 1 cm from the top of the flanges. Distribute the remaining syrup on it. Put in the freezer 2 H. take out the mousses 10 min before serving, remove the collars, decorate with shards of berlingots.
If you do not have berlingots, you can also decorate with some crushed raw and unsalted pistachios.
Have you made this passion fruit ice cream recipe at home before? Let me know in the comments below.