Passion Fruit Ice Cream

Creamy, tangy, and wildly fragrant — this Passion Fruit Ice Cream is summer in a scoop.

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Course: Dessert

Cuisine: Tropical

Keyword: Easy

Prep Time: 10

Cook Time: 30

Total Time: 4

Servings: servings

2 cups heavy cream cold
1 cup whole milk cold
1 cup granulated sugar
1 cup passion fruit pulp fresh or thawed frozen; seeds may be strained if preferred
1 teaspoon vanilla extract pure
1 pinch salt fine

In a mixing bowl, whisk together heavy cream, whole milk, and sugar until the sugar dissolves completely.
Stir in the passion fruit pulp, vanilla extract, and a pinch of salt until evenly combined.
Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. This typically takes 20–30 minutes depending on your machine.
Transfer the churned ice cream to an airtight container, smooth the top with a spatula, and press a piece of parchment directly on the surface to prevent ice crystals.
Freeze for at least 4 hours or until firm.
Before serving, let the ice cream sit at room temperature for 5–10 minutes to soften for the best texture.

Use ripe, fragrant passion fruit for the best flavor. If using frozen pulp, thaw completely and stir well.