Creamy No-Churn Passion Fruit Ice Cream
This no-churn passion fruit ice cream delivers pure tropical indulgence with minimal effort. Velvety smooth and perfectly balanced between sweet and tangy, it comes together in minutes using just a blender. The warm homemade passion fruit sauce poured on top transforms every scoop into a truly memorable dessert.
🛒 Ingredients
6 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- Same volume of fresh passion fruit juice (approx. 1¾ cups / 395 ml)
- 2 tablespoons fresh lime juice
- 1 ripe passion fruit (for the sauce)
- 1 cup (250 ml) water
- 2 tablespoons granulated sugar
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Directions
- 1
Pour the condensed milk, passion fruit juice and lime juice into a blender. Blend on high speed for 2–3 minutes until the mixture is completely smooth and airy.
- 2
Transfer the mixture to a freezer-safe container and press a sheet of plastic wrap directly onto the surface to prevent ice crystals from forming. Freeze for at least 5 hours or overnight.
- 3
Prepare the passion fruit sauce: halve the fresh passion fruit and scoop out the pulp into a small saucepan. Add the water and sugar, bring to a boil over medium heat, simmer for 1 minute, then remove from heat and let cool slightly.
- 4
Remove the ice cream from the freezer 5–8 minutes before serving. Scoop into glasses or bowls and drizzle generously with the warm passion fruit sauce right before serving.
💡 Chef's Tip
For extra creaminess, let the ice cream rest at room temperature for 10 minutes before scooping. Add a splash of coconut cream to the blender mixture for a tropical twist, or sprinkle the passion fruit seeds from the sauce over the top for a decorative finish.
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