Tangy, creamy, sweet, and tart, passionfruit ice cream is really delicious! I am in love with this wonderful tropical “Sicilian Gelato,” and I think you will love it as well.
If you enjoy off-the-beaten-path flavors, you may also enjoy my strawberry rose kulfi.
And don’t miss the round-up of all my ice cream recipes in one place. Thank you for visiting!
Aboslutely fabulous recipe!
Reader Monica
Why This Recipe?
Y’all. This passion fruit ice cream is one of the smoothest and creamiest I’ve ever made.
It’s also nice that there’s a very short ingredient list.
There are no eggs to worry about, and that also allows the passion fruit flavor to really shine through.
Eggs often tend to muddy bright flavors, so you won’t have that issue here. All you’ll taste is pure sweet-tangy passionfruit bite. So great!
In ice cream making, large ice crystals are the enemy of smooth, creamy goodness, and the goal is to minimize them.
One of the easiest ways to do that is to limit the amount of water in the base.
For this ice cream, I cut off the water supply in two ways.
First, I cooked the half and half, reducing its volume by 25%.
I also cooked the puree with corn starch. The starch binds up some water and also thickens up the base.
The resulting ice cream, and I guess it’s really more of a “Sicilian gelato” according to Anders over at Ice Cream Nation since it doesn’t contain eggs and uses a starch as a thickener, is smooth, dense, creamy and delicious.
It melts to a thin custard-like consistency that coats the still-frozen parts like a sauce.
What Does It Taste Like?
Passion fruit is one of those flavors that’s juicy. Just thinking about it makes my mouth water in anticipation.
Passionfruit ice cream is paradoxically creamy and tart at the same time. Think of it like a super creamy sorbet, even though it’s dairy-based.
It firms up nicely in the freezer but only needs about five minutes on the counter to a scoopable texture.
Made this recipe according to the first variation. I used tapioca starch instead of cornstarch, but otherwise followed the recipe exactly. This ice cream is perfect. Captures the flavor of passion fruit. Gelato-like texture that scoops beautifully. Thank you so much for sharing, I’ll be making this one a lot and will use this base for all my tropical fruit ice creams.
Reader Sarah
How to Make It
Ingredients
- passion fruit puree: I used Goya brand, but you could also use a confectionary passion fruit puree available on Amazon. Or if you have access to fresh passion fruit, run the pulp through a food mill to get out the seeds. You can also substitute mango puree or raspberry puree to change the flavor completely. Or try a mango passion fruit combination
- sugar: necessary for both sweetness and balance and to keep the ice cream from setting up too firmly
- half and half: provides the bulk of the liquid, body, and creaminess. I have not tried to substitute other dairy, but I think you could use whole milk as long as you up the amount of cornstarch by 2 teaspoons or so
- lemon juice: adds an additional punch of citric acid, rounding out the juiciness of the passion fruit
- salt: counteracts any bitterness. Because we want tart and puckery. Not bitter
- cornstarch: gives the final base a thicker texture to help inhibit large ice crystals. It also prevents the ice cream from setting up too hard in the freezer
Procedure
When I first made this ice cream, I allowed the amount of half and half to reduce on the stove to 2 1/4 cups to help limit water content.
Since then, I realized you can just add additional cornstarch and cook everything together at once.
I will outline both procedures, and then you can decide which best fits your time constraints.
Version 1
- Cook the half and half and salt until weight is reduced by 6 oz. In this case, that’s 25%. Strain and chill.
- Bring puree, sugar, lemon juice, and cornstarch to a boil. Keep at a low boil, whisking constantly, for 2 minutes. Strain and chill.
- Whisk both the half and half and puree mixtures together until evenly combined.
- Chill until at least 40F.
- Churn in your ice cream maker until it is the consistency of soft serve.
- Pack in a container and freeze for at least four hours before serving.
Version 2
In this second version, we’re reducing the amount of half and half and increasing the corn starch to make sure the base still has a velvety texture.
- Cook half and half, salt, and cornstarch together. Boil for 2 minutes. Strain and chill.
- Bring puree, sugar, lemon juice, and cornstarch to a boil. Keep at a low boil, whisking constantly, for 2 minutes. Strain and chill.
- Whisk the two mixtures together, and chill until at least 40F.
- Churn in your ice cream making until it’s the consistency of soft serve.
- Pack in a container and freeze fo at least four hours before serving.
Tips for Success
The reason I don’t combine the dairy with the passionfruit before cooking is I don’t want to risk the base curdling when the acid hits the dairy.
Cooking the two parts of the base separately takes this issue off the table.
The more you strain your base, the smoother your final ice cream will be. Is it strictly necessary to strain 3 times? No. But multiple strainings will give you the smoothest and creamiest ice cream possible.
Make sure to thoroughly chill the base before churning. The longer it takes to churn the base, the more potential for larger ice crystals.
And larger ice crystals equals grainy ice cream. Which is good for exactly nobody.
Q&A
Your ice cream will keep just fine, well-covered, in the freezer for up to two weeks. After that, it may start picking up some “freezer flavor.” For best flavor and texture, eat within a week.
Make the base up to five days before you want to churn. Keep the base in a covered container in the fridge until you’re ready to churn.
Yes. If you want to make passion fruit paletas or popsicles, simply pour the churned puree into popsicle molds. Make sure to tap the molds firmly on the counter to get rid of air bubbles. For longer-lasting popsicles, pour the base directly into molds without churning. They will be denser and won’t melt as quickly.
If you have any questions about this or any other recipe or post on the site, there are a few ways to get in touch.
You can leave a comment on the post, and I’ll be back in touch within 24 hours.
If your question is more pressing, don’t hesitate to email me, and I should be back in touch within 4 hours (unless I’m asleep) or often much more quickly than that.
A Note About Measurements
This is the kitchen scale that I recommend for home cooks and bakers. Using a scale will help you be more accurate and consistent in your measurements.
It is lightweight, easy to store, accurate, and very easy to use.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
I hope you’ve learned something from this post or that you’ve decided to make the recipe.
It would really help me and other readers out if you’d rate the recipe using the star ratings in the recipe card.
It’s also very helpful to me and to other readers if you leave a comment and/or a recipe review.
Thank you so much for being here and for helping others find my recipes by sharing on your social platforms!
Passion Fruit Ice Cream
The perfect combination of smooth & creamy and sharp & tangy, this passion fruit ice cream is well balanced and delicious.
See NOTES for Variation 2, for making without the half and half reduction.
Ingredients
- 24 oz (3 cups) half and half (or 18 oz if going with variation 2, see NOTES)
- 1/4 teaspoon fine sea salt
- 12 oz (1 1/2 cups) passion fruit puree
- 1 teaspoons lemon juice
- 2 teaspoons corn starch (2 additional teaspoons if going with variation 2. See NOTES)
- 7.5 oz (a slightly generous cup) granulated sugar
Instructions
- In a large saucepan, bring the half and half and salt to a low boil. Watch it carefully so it doesn't boil over, and let it boil until it has reduced by 25%. When finished, it should weigh 18 oz (2 1/4 cups).
- Strain through a fine mesh strainer into an ice bath and stir. until cool.
- In the meantime, bring the puree, lemon juice, corn starch and sugar to a boil, whisking constantly.
- Allow the puree to boil for about 10 seconds, still whisking constantly, to cook off any starchy taste and let the mixture thicken.
- Strain through a fine mesh strainer into the same bowl the dairy is in. You may need to add more ice to your ice bath.
- Stir the mixture together until cold, about 45F.
- Cover and refrigerate the mixture until thoroughly chilled. I shoot for about 38-39F.
- When chilled, strain the mixture once more through a fine mesh strainer and churn according to the manufacturer's instructions.
- When the ice cream is the consistency of soft-serve, pack into a container/s and press plastic wrap onto the surface of the ice cream.
- Put a lid on your container and ripen in the freezer for at least 4 hours.
- Allow the ice cream to sit out for 5-10 minutes for Optimal Scooping.
Notes
You'll note there is a lot of straining in this recipe. It's really necessary to get the smoothest possible result
.***I have not tried this, but I am almost 100% sure that this base (the reduced half and half) and the proportion of puree to base will translate to other fruit flavors. I think mango would be an excellent variation as would raspberry. You might have to adjust the amount of sugar a bit, but it's definitely worth playing with.
FOR VARIATION 2
Reduce the amount of half and half from 3 cups to 2 1/4 cups and cook together with 2 additional teaspoons of cornstarch.
Proceed with the rest of the recipe as written.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield 6 Serving Size 3/4 cupAmount Per Serving Calories 217Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 94mgCarbohydrates 55gFiber 7gSugar 38gProtein 3g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
Hi, everyone!
If you haven’t already, I’d love to have you sign up for my newsletter.
I generally send one or two a week with recipes, tips, and some behind-the-scenes action.
Just click the button below to sign up. Thank you!
If this passionfruit ice cream doesn’t shout Summer, I don’t know what does.
Thanks so much for spending some time with me today. Have a lovely day.
Jodee Weiland says
Jenni, this looks absolutely delicious! I can’t wait to try it…thanks for sharing! I think I have a passion for your passionfruit ice cream!
Jennifer Field says
Thank you so much, Jodee! I really do think you will enjoy it! =)
Christine from Cook the Story says
This ice cream sounds delightful!
Jennifer Field says
I am *still* being delighted by it, every time I shove some in my face, Christine! =)
Judy Kaiser says
We’re having an “ice cream competition” for Easter Sunday this year. Can this be made in an ice cream maker? If so, which step do I add it?
Jennifer Field says
I made this in the ice cream maker, Judy. I wrote to “churn using the manufacturer’s instructions,” in the recipe. I hope that answers your question. And I hope you win the ice cream competition! =)
Lisa | Je suis alimentageuse says
YAAAAASSS this is what I’ve been waiting for. Thanks Jenni for the indepth explanation of what makes ice cream silky smooth =)
Jennifer Field says
=) Any time, Lisa!
cheri says
Hi Jennifer, I have been wanting to buy an ice cream maker for a while now, is there a particular brand you would recommend? Also this ice cream looks delicious!
Jennifer Field says
Hey, Cheri! Glad you stopped by! I don’t have a lot of experience with home ice cream makers. I owned a 4 quart electric churn a long time ago, the kind where you add ice and salt around the central cylinder. That worked just fine, but it was a bit messy. On the other hand, it was only about $30 and was reliable for as long as I had it. I just got a new 2-quart Cuisinart–it’s called the ICE-30BC and is available on Amazon for about $80. So far, it’s working great. It’s the kind where you put the insert in the freezer, and it has churned out some lovely ice cream. I do suggest you start with a well-chilled base though. I try to get mine to at least 40F if not 38F or so. That way there is minimal thawing of the insert as the ice cream churns. I hope that helps!
Jamie says
You are so making me crave ice cream. Oooh now I understand why I have started asking JP to take me for an ice cream in the afternoons! Man having a machine at home would kill me. All your ice creams look fabulously delicious!
Jennifer Field says
Having a machine is seriously bad news, Jamie. I don’t recommend it. 😉 =D
Channing says
I only have passionfruit juice, will this recipe still work?
Jennifer Field says
Good question, Channing. Look at the ingredient list. If it’s nothing but passionfruit juice and some sugar, you should be fine. If it’s just passion fruit *flavored* sweet water (if you know what I mean), it won’t work. If you want to make passion fruit pdf’s, they are so worth it, and it is worth getting the puree to make them. You won’t be sorry!
michelle says
Can you make this with whole milk?
michelle says
Could you make this recipe with whole milk instead?
Jennifer Field says
Yes you can, but add a Tablespoon or two of cornstarch to the mix and don’t do the reduction step. The cornstarch will improve the body you’re losing when you reduce the fat.
Marie Connolly says
Hi Jennifer, sorry for sounding very ignorant but what is half and half? Is it half cream and half milk or is it half cream and half water? We live in Victoria Falls and my friend Portia has given us a bucket full of fresh granadillas (as we normally call them here) from her garden. So I came across your recipe and it looks to divine to resist.
Thanks a lot,
Marie
Jennifer Field says
No worries at all–it is crazy all the different names for dairy products around the world, Marie! In the US, half and half is a mixture of heavy cream and whole milk. You can use that as a sub, or if you have “light cream” or “coffee cream,” that will work as well. How lovely that you have fresh granadillas (a new word for me!) Enjoy the ice cream, and let me know how you like it!
theresa says
wow i think this recipe is delicious, infact i try today in my kitchen, but i search some any secret ingredient to add, now i know i need to add passion fruit juice too it might be one cup? thanks ….
Jennifer Field says
I call for 1 1/2 cups of passion fruit puree. If you like it slightly less tangy, one cup should work just fine, Theresa. Enjoy!
Disha Punjabi says
What brand of passion fruit puree did you use ?
Jennifer Field says
I believe it was Goya in the frozen section at my local Latin grocery.
Monica says
Absolutely fabulous recipe.
Jennifer Field says
I’m so thrilled you like it, Monica!
Julia says
This is hands down the best passion fruit ice cream recipe! I use homemade passionfruit purée and it comes out amazing. Don’t try and double the recipe unless you have a huge ice cream maker! I tried it one time and it it would have been too full to churn right, so I took some base out and used it in smoothies.
Jennifer Field says
Ooh, I’m so happy you like it, and hooray for bonus smoothies!
Monique says
Highly recommend this recipe. It was delicious!! Nice balance between sweet, tart, tangy and creamy. I will be making it often. I used version 2, but the instructions were a little confusing. The printed recipe is different from the explanation above.
Jennifer Field says
I’m so glad you enjoyed it! Thanks for letting me know about the inconsistency. I probably updated the recipe card without updating the rest. I shall fix it so that others don’t have the same issue you had.
Kimberly D Waller says
Why do you use 1/2 and 1/2 and not whipping cream?
Jennifer Field says
I think using whipping cream can result in an ice cream that is too fatty and can leave an unpleasant buttery film in your mouth. If you prefer to use whipping cream, you certainly can. Enjoy!