This luscious passionfruit ripple ice cream blends creamy coconut and fresh passionfruit into a no-churn delight that’s perfect for warm days.
Rich in healthy fats from coconut cream and high in protein from egg yolks, it’s a satisfying treat with natural sweetness.
Quick to prepare and freezer-friendly, it’s an indulgence that fits effortlessly into everyday cooking and summer entertaining.
Passionfruit Ripple Ice Cream
Equipment
- Large saucepan (1)
- Heatproof mixing bowl (1)
- Electric mixer (1)
- Wooden spoon (1)
- Fine sieve (1)
- Shallow metal container (1)
- Foil (for covering)
- Food processor (1)
- Small saucepan (1)
Ingredients
Ice Cream Base:
- 500 ml thickened cream
- 270 ml coconut cream
- 250 ml milk
- 8 egg yolks free-range
- 110 g caster sugar
- 2 passionfruit halved, pulp reserved
Passionfruit Curd:
- 2 passionfruit halved, pulp reserved
- 25 g unsalted butter
- 1 egg lightly whisked
- 55 g caster sugar
- 1 tbsp lemon juice
Instructions
- Prepare the Cream Base: In a large saucepan, combine the thickened cream, coconut cream, and milk. Place the saucepan over medium heat, stirring gently to incorporate the liquids evenly. Warm the mixture until it begins to simmer gently — small bubbles should form around the edges without bringing the liquid to a full boil. This step ensures the cream base is evenly heated and ready for the egg yolks. Once simmering, remove the saucepan from the heat and set aside to cool slightly while preparing the egg mixture.
- Whisk Egg Yolks and Sugar: In a large heatproof mixing bowl, add the egg yolks and caster sugar. Using an electric mixer, whisk the yolks and sugar on high speed until the mixture becomes pale, thick, and creamy. This process should take approximately 3–4 minutes and is essential for incorporating air into the eggs, giving the ice cream a light and smooth texture.
- Temper the Egg Mixture: Gradually pour the warm cream mixture into the egg yolks in a slow, steady stream, whisking constantly. This tempering process warms the egg yolks gently to prevent scrambling. Once fully combined, transfer the mixture back into the saucepan for the next step.
- Cook the Custard Base: Place the saucepan over medium-low heat and stir continuously with a wooden spoon. Be sure to scrape along the bottom and sides to prevent sticking or burning. Cook for around 10 minutes, or until the custard thickens enough to coat the back of the spoon. For precise results, use a sugar thermometer — the custard should reach about 80°C (176°F). Remove the saucepan from heat and stir in the pulp from the two halved passionfruit until evenly blended. Let the mixture cool slightly before proceeding.
- Strain and Freeze Custard: Pour the custard mixture through a fine sieve into a shallow metal container. This removes any lumps or passionfruit seeds, ensuring a smooth texture. Discard solids caught in the sieve. Cover the container tightly with foil and place it in the freezer for at least six hours, allowing the custard to firm fully. This chilling step is essential for the perfect texture of your ice cream.
- Make Passionfruit Curd: While the custard chills, prepare the passionfruit curd. In a small saucepan, combine the passionfruit pulp, butter, lightly whisked egg, caster sugar, and lemon juice. Place over medium heat and stir constantly with a wooden spoon to prevent curdling. Continue until the mixture thickens and becomes glossy, about five minutes. Remove from heat and allow the curd to cool completely before adding to the ice cream base.
- Soften and Blend Ice Cream Base: Once the custard is fully frozen, break it up into chunks using a metal spoon. Transfer these pieces to a food processor and blend until smooth and creamy. This ensures a uniform texture and makes the ice cream easy to scoop. Return the processed ice cream to the shallow metal container for the next step.
- Add Passionfruit Ripple: Spoon the cooled passionfruit curd over the softened ice cream base. Using a butter knife or skewer, gently swirl the curd through the ice cream to create a marbled ripple effect. Avoid overmixing, as you want to preserve both the visual appeal and the contrasting flavors of the swirl.
- Final Freeze: Cover the container tightly with foil and place it back into the freezer for an additional three hours or until the ice cream is fully firm and ready to serve. This final freeze allows the passionfruit ripple to set perfectly and keeps the texture smooth.
- Serve and Enjoy: When ready to serve, remove the ice cream from the freezer and allow it to stand at room temperature for 5–10 minutes to soften slightly for easier scooping. Serve in bowls or cones, optionally garnished with extra passionfruit pulp, crushed meringues, or toasted coconut flakes for added texture and flavor. Enjoy this tropical delight as a refreshing treat for warm weather or a festive dessert centerpiece.
Notes
- This recipe requires at least 9 hours of total preparation time, including chilling and freezing, so plan ahead.
- Use ripe, fresh passionfruit for the most vibrant flavor; if unavailable, high-quality canned pulp works well.
- Ensure the custard base is cooled before freezing to prevent ice crystals and preserve creaminess.
- For an extra smooth texture, whisk the custard mixture constantly during cooking and strain carefully.
- This no-churn recipe is freezer-friendly and ideal for making ahead of time for gatherings or meal prep.
Chef’s Secrets: Perfect Ice Cream Every Time
The key to a smooth, creamy passionfruit ripple ice cream lies in creating a well-balanced custard base.
Gentle heat and constant stirring during cooking prevent curdling and maintain a velvety texture.
Tempering the egg yolks is essential to avoid scrambling while still achieving a rich protein base.
Using coconut cream adds healthy fats for creaminess without relying on heavy cream alone.
For the passionfruit curd, patience is important—constant stirring ensures a glossy, well-thickened swirl without lumps.
Finally, swirling the curd gently preserves the beautiful ripple effect and balances tartness with creaminess.
Serving Suggestions: Creative Presentation Ideas
Serve this tropical dessert in elegant glass bowls or waffle cones for a stunning presentation.
Add extra passionfruit pulp on top for a bright, fresh burst of flavor.
Crushed meringues make a perfect crunchy contrast to the smooth ice cream, while toasted coconut flakes add texture and depth.
For a refined touch, pair with shortbread biscuits or almond biscotti.
This passionfruit ripple is equally wonderful as a standalone treat or as part of a dessert platter for summer parties.
Storage Tips: Keep Ice Cream Fresh
Store your passionfruit ripple ice cream in an airtight container to protect it from freezer burn and preserve its flavor.
Place a sheet of parchment paper or foil directly over the ice cream before sealing to keep the texture smooth.
For best results, consume within 2–3 weeks.
When serving, allow the ice cream to sit at room temperature for about 5–10 minutes so it softens slightly for easier scooping.
Always use a clean spoon to prevent introducing ice crystals or bacteria into the container.
Frequently Asked Questions
1. Can I use frozen passionfruit pulp instead of fresh?
Yes, frozen passionfruit pulp works well and is a convenient alternative when fresh fruit is unavailable. Thaw completely before using and stir to combine evenly into the custard base for consistent flavor.
2. How can I make this ice cream vegan-friendly?
Substitute the egg yolks with a plant-based custard alternative or silken tofu, and use a plant-based milk and cream substitute. Keep in mind this will slightly change the texture but still yield a creamy, delicious dessert.
3. How do I prevent ice crystals in my ice cream?
Cool the custard base completely before freezing, churn or blend before the final freeze, and cover tightly with foil or parchment paper to avoid moisture build-up.
Constant stirring when making the curd also improves texture.
4. Can I make this recipe ahead of time for a party?
Absolutely! This ice cream can be made a day or two in advance. Store in a sealed container in the freezer and remove 10 minutes before serving for the best texture and flavor.
5. Can I add other flavors to this recipe?
Yes, you can experiment by adding citrus zest, vanilla, or even finely chopped tropical fruits like mango or kiwi.
Keep additions subtle to maintain the passionfruit as the main flavor while enhancing the complexity of the dessert.
