Passionfruit Ice Cream

Passionfruit Ice Cream

By: Rebecca Sullivan

This base for ice cream is easy and contains no nasty chemicals or anti freezing agents


  • 600mls pouring cream
  • 1 tin condensed milk
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 4 ripe passionfruits, scooped out into a bowl.


Whip cream until stiff. Turn beater speed down and pour in condensed milk. Add vanilla and passionfruit pulp and mix until combined.

Pour into ice cream churner and churn for approx 40 minutes or according to your manufacturer’s instructions. If you don’t have a churner, pour mixture into plastic take-away tubs and fill as much as possible to prevent ice forming. Freeze for at least 4 hours.

When serving, take tub from freezer about 5 minutes to soften before scooping. As there are no anti-freezing agents the ice cream can be quite firm and hard to scoop.

Other flavours you could add are raspberries, strawberries, white chocolate bits, crushed biscuits, peanut butter and honey or crushed honeycomb pieces.

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