Passionfruit Ripple Ice Cream
A creamy, tropical no-churn ice cream swirled with tangy passionfruit curd. This easy-to-make recipe combines rich coconut cream with fresh passionfruit for a luscious summer treat that’s high in protein, packed with flavor, and freezer-friendly for effortless indulgence.
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.
