Passion Fruit Ice Cream is one of our very favorite flavors. It’s incredibly easy to make. The flavor is bright and tropical with just the right amount of tartness to balance out the sweetness. The texture is lovely – creamy and silky. If you’ve ever had the pleasure of eating Passion Fruit Mousse at a Brazilian restaurant, this is almost the same thing only in ice cream form.
Finding unsweetened passion fruit concentrate can be a little tricky. I have had the most luck at Latin American markets that stock items from Mexico, Central and South America. Usually you’ll find it in a bottle labeled as concentrate, or in the freezer section in plastic bags. I’ve found it with and without the black seeds. The seeds are edible, but you don’t want them in the ice cream base, so it’s best to strain them out of the pulp. Now, if you are lucky enough to find passion fruit in your area, and it doesn’t cost $5 per fruit, then fresh is absolutely the way to go. I’m not 100% sure how many individual passion fruit it would take to make a full cup of puree, but I’m guessing it would be around 16-20. There are two different varieties of passion fruit, and the ones to use here are the purple ones. They become wrinkly when ripe and the pulp is easily scooped from the shell. (And it tastes SO good!)
If you don’t have an ice cream maker, this can be made in a bowl or lidded container. Simply place the mixture in the freezer and allow it to freeze for about an hour. Remove and whisk well. This will incorporate the frozen outer edges with the liquid center. Repeat the freezing and whisking process until the mixture is quite thick, like the texture of soft serve ice cream, and then let freeze until firm enough to scoop.
- 1 cup unsweetened passion fruit concentrate (see notes for sources)
- 1 (14 oz.) can sweetened condensed milk
- 2 cups half and half (or 1 cup whole milk and 1 cup heavy cream)
- 4 Tablespoons granulated sugar, optional (to make it sweeter)
- In a large glass bowl, whisk passion fruit concentrate and sweetened condensed milk together. Add the half and half and whisk well. Taste and add sugar if needed. (This will depend on your own taste and the level of tartness of the passion fruit concentrate.)
- Cover the mixture and place in the fridge to chill for several hours. Churn in an ice cream maker according to manufacturer's directions. Transfer to an airtight container and place in the freezer to firm up before serving.
- Alternatively, this recipe can be made without an ice cream maker. Simply place the bowl of the mixture in the freezer and allow it to freeze for about an hour. Remove and whisk well. This will incorporate the frozen outer edges with the liquid center. Repeat the freezing and whisking process until the mixture is quite thick, like the texture of soft serve ice cream, and then let freeze until firm enough to scoop.
- Store in an airtight container for up to two months in the freezer.