Passion Fruit Ice Cream
User Reviews
5
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Prep Time
20 mins
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Freeze Time
8 hrs
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Servings
8 Servings
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Calories
185 kcal
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Course
Dessert
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Cuisine
South American, American, Brazilian
Passion Fruit Ice Cream
Description
This recipe starts by preparing a passion fruit swirl, cooking passion fruit pulp with sugar until reaching a jelly-like consistency. Once cooled, this swirl is reserved for folding into the ice cream base and garnishing. The ice cream base is made by whipping seedless passion fruit pulp with condensed milk until frothy, then folding in stiffly whipped heavy cream to incorporate air and maintain creaminess.
The combined mixture is poured into a freezer-safe dish, and passion fruit jelly is drizzled on top before freezing. The result is a silky ice cream with a reasonable balance of sweetness and the distinct tropical tartness of passion fruit. The layered swirl adds visual appeal and flavor contrast.
Before serving, the ice cream should soften slightly at room temperature to facilitate scooping. Using a metal scoop dipped in hot water also helps portion the ice cream smoothly. Note that after extended freezing, the ice cream might harden and develop icy crystals if the pulp had added water, so short-term storage is preferred for optimal texture.
Ingredients
Passion Fruit Swirl
- 1/2 cup passion fruit pulp approximately 1-2 yellow or 5-6 purple, with seeds
- 1/2 cup granulated sugar
Passion Fruit Ice Cream
- 3/4 cup passion fruit pulp approximately 2-3 yellow or 8-10 purple, seedless
- 1 cup heavy whipping cream
- 1 oz. sweetened condensed milk canned
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
- Let the ice cream sit at room temperature a few minutes before scooping to soften for easier serving.
- Dip an ice cream scoop in hot water before scooping to help glide through the frozen dessert.
- After 24 hours in the freezer, the ice cream may harden and develop icy crystals if the pulp contained added water; plan to serve within one day for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 185kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 19mg | 1% |
| Potassium | 157mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 18g | 36% |
| Vitamin A | 907IU | 18% |
| Vitamin C | 11mg | 12% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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