November 08

Passionfruit Ice Cream

If you know someone that has a passionfruit vine, then it’s time to ask for some freebies. If not, you might want to visit the markets or your local green grocer. The passionfruits that are dark and wrinkly on the outside are the best ones to use, as they are very ripe and sweet. At our local green grocer these are usually in the cheaper fruit bins, however, we tend to get a plentyful supply of freebies that last us through the season.

Passionfruit are also really good to freeze as well. I love freezing whole passionfruit then scrapping the frozen fruit out of the skin…or you can freeze in an ice cube tray.

This version of the gluten free no churn ice cream is my dad’s favourite. If you have made the no churn ice cream you will know it’s sweet, so the fruity tartness of the passionfruit breaks it down a little, or so I’m told because as you know I can’t enjoy any of these ice creams as I can’t tolerate dairy.

Hope you enjoy this flavour, and remember to stay tuned for next week’s flavour.

Passionfruit Ice Cream

Author: Tracey Francis of Essential Olie


  • 1 x 395ml tin of condensed milk (full fat or skim milk)
  • 1 x 300ml cream (we use A2 or Dairy Farmers full fat cream)
  • Pulp from 6 passionfruit


  1. Cut the passionfruit in half and scrap out all of the pulp into a bowl.
  2. Whip cream either using a hand beater or mix master until it is stiff peaks.
  3. Pour condensed milk into a square or rectangular dish that you can put into the freezer.
  4. Gently fold the whipped cream into the condensed milk mixture until combined.
  5. Fold through the passionfruit pulp.
  6. Put a lid on the dish (or cover with plastic and al-foil).
  7. Freeze overnight.
  8. Serve straight from the freezer.
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