Passionfruit Ice Cream Recipe

A creamy, tropical passionfruit ice cream recipe made from fresh passion fruit pulp and a smooth custard base, delivering a perfect balance of sweet and tart flavors in every scoop.

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Course: Dessert

Cuisine: International, Tropical

Prep Time: 20

Cook Time: 15

Chilling Time: 4

Total Time: 4 35

Servings: servings

Calories: 270kcal

Cost: $8

Equipment

1 Ice cream maker 1.5-quart capacity works perfectly for this recipe
1 Heavy-bottom saucepan Prevents custard from scorching while cooking
1 Fine-mesh strainer Removes lumps and passion fruit fibers for smooth texture
1 Digital Thermometer Ensures custard reaches the correct temperature — about 170°F
1 Airtight Freezer Container Prevents ice crystals and keeps ice cream fresh
1 Ice cream scoop Makes serving easier and keeps scoops neat

Ingredients

Essential Base Ingredients

2 cups heavy whipping cream
1 cup whole milk
0.75 cup granulated sugar
6 large egg yolks
1 teaspoon vanilla extract
0.25 teaspoon salt

Passion Fruit Components

1 cup fresh passion fruit pulp about 12–15 passion fruits
2 tablespoon passion fruit seeds optional, for texture
1 tablespoon fresh lemon juice

Optional Flavor Enhancers

2 tablespoon coconut cream for tropical richness
1 tablespoon honey to balance tartness

Instructions

Extract juice from fresh passion fruits and set aside.
Heat milk and sugar, whisk with yolks, and cook until thickened.
Stir passion fruit juice into custard, strain, and chill.
Process in an ice cream maker, freeze, and serve.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition