Passion Fruit Ice Cream

This passion fruit ice cream is tropical, tangy, and perfectly creamy. I love how the bright, citrusy flavor of the passion fruit balances with the smooth sweetness of the ice cream base. It’s the kind of treat I reach for when I want something refreshing but still indulgent—especially on warm days or when I’m dreaming of a tropical getaway.

Why You’ll Love This Recipe

I love this recipe because it’s a beautiful balance of sweet and tart. The passion fruit adds such a unique, exotic flavor that stands out from traditional ice creams. It’s rich and creamy, but still light on the palate. Whether I’m serving it in a cone, with fresh fruit, or on top of a warm dessert, it always delivers a burst of sunshine in every bite. Plus, it’s surprisingly easy to make—especially if I use store-bought passion fruit pulp.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Passion fruit pulp (fresh or frozen)
• Heavy cream
• Whole milk
• Granulated sugar
• Egg yolks
• Vanilla extract (optional)
• Pinch of salt

directions

1. I start by heating the milk, cream, and half of the sugar in a saucepan over medium heat until it’s hot but not boiling.

2. In a separate bowl, I whisk the egg yolks with the remaining sugar until pale and creamy.

3. I slowly pour the hot cream mixture into the yolks, whisking constantly to temper the eggs.

4. I return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon.

5. I remove it from heat and stir in the passion fruit pulp and a pinch of salt (and vanilla extract if using).

6. I let the mixture cool to room temperature, then chill it in the fridge for at least 4 hours or overnight.

7. Once chilled, I churn it in an ice cream maker according to the manufacturer’s instructions.

8. I transfer the ice cream to a container and freeze for at least 2–4 hours until firm.

Servings and timing

This recipe makes about 1 quart, serving 6–8 people.
Prep time: 20 minutes
Chilling time: 4 hours or overnight
Churn + freeze time: 4 hours
Total time: 8 hours (including chilling and freezing)

Variations

Sometimes I swirl in passion fruit curd or a ribbon of condensed milk for extra richness. I’ve also added shredded coconut or finely chopped white chocolate for more texture. For a dairy-free version, I use coconut cream and almond milk, which pairs beautifully with the tropical passion fruit flavor.

storage/reheating

I store the ice cream in an airtight container in the freezer for up to 2 weeks. For the best texture, I let it sit at room temperature for about 5 minutes before scooping. Since it’s ice cream, no reheating is needed—just scoop and enjoy.

FAQs

Can I use fresh passion fruit?

Yes, and I often do. I scoop out the pulp, strain out the seeds (unless I want a few for texture), and use the juice in the base.

What if I don’t have an ice cream maker?

I’ve made this by freezing the custard base and stirring it every 30 minutes until firm. It takes longer but still turns out delicious.

Is passion fruit ice cream very tart?

It has a tangy edge, but the cream and sugar balance it out. I adjust the amount of pulp or sugar depending on how sweet or sour I want it.

Can I make it without eggs?

Yes, I’ve used a cornstarch-based custard or skipped the custard entirely for a no-churn version using whipped cream and condensed milk.

What pairs well with passion fruit ice cream?

I love serving it with coconut cake, fresh berries, or just a crispy wafer cookie. It also makes a great float with sparkling water or lemon soda.

Conclusion

Passion fruit ice cream is one of my favorite ways to enjoy tropical flavor in a frozen treat. It’s bold, creamy, and full of personality—and it’s always a hit whenever I serve it. Whether I’m making it for a special occasion or just to treat myself, it’s a recipe that brings sunshine into every scoop.