There’s something so magical about the first spoonful of homemade ice cream.

And when it’s bursting with the tangy sweetness of passion fruit? Even better.

I still remember the first time I made this passion fruit ice cream—it was a hot summer evening, and all I wanted was something refreshing that didn’t require an ice cream machine.

Why You’ll Love This Recipe

Tropical flavor explosion – Passion fruit brings brightness and tang that cuts through the creamy base perfectly.

Just three ingredients – No eggs, no cooking, no fuss.

No churn needed – You don’t need any special equipment to get ultra-creamy results.

Freezer-friendly – Make it ahead and enjoy any time the craving hits.

Crowd-pleaser – It’s sweet, tart, and universally loved—even by those who’ve never tried passion fruit before.

What You’ll Need (Ingredient Highlights)

Heavy cream – When whipped, this creates the ice cream’s light, airy structure.

Sweetened condensed milk – Adds the perfect sweetness and silky texture.

Passion fruit pulp – Fresh or frozen, it adds that signature tangy flavor. Look for pulp with seeds removed.

Pro Tips Before You Start

Chill your ingredients and bowl – Cold cream whips faster and holds its shape better.

Use quality passion fruit pulp – If fresh isn’t available, opt for frozen pulp without added sugar.

Don’t over-whip – Stop when stiff peaks form to avoid grainy texture.

Fold gently – Keep the whipped cream airy for that soft, scoopable texture.

Let it set fully – At least 6 hours, but overnight is ideal for firm slices.

How to Make Passion Fruit Ice Cream

Step 1: Whip the Heavy Cream

Pour the cold heavy cream into a large mixing bowl.

Using a hand mixer or stand mixer, whip the cream on medium-high speed until stiff peaks form.

This usually takes 3–4 minutes.

Step 2: Fold in the Condensed Milk

Gently pour in the sweetened condensed milk.

Use a spatula to fold the mixture together, being careful not to deflate the whipped cream.

Step 3: Add the Passion Fruit Pulp

Add the passion fruit pulp and fold again until fully combined.

Make sure there are no streaks left.

Step 4: Transfer to a Pan

Pour the mixture into a loaf pan or any freezer-safe container.

Smooth the top with a spatula.

Step 5: Freeze Until Firm

Cover the pan with plastic wrap or foil and place it in the freezer.

Freeze for at least 6 hours, or overnight for best results.

Step 6: Scoop and Enjoy

Once firm, scoop and serve in bowls or cones.

Top with extra passion fruit pulp for a vibrant touch!

What to Serve It With

Fresh tropical fruit – Mango, pineapple, or sliced kiwi.

Toasted coconut flakes – Adds crunch and more island flavor.

Vanilla shortbread cookies – For an indulgent pairing.

Dark chocolate drizzle – A touch of bitterness balances the sweetness.

In a float – Add a scoop to sparkling water or passion fruit soda.

Variations / Substitutions

Add coconut milk – Replace part of the cream for a coconut twist.

Mix in fruit chunks – Mango or pineapple bits give extra texture.

Swirl in jam – Add a passion fruit or guava swirl before freezing.

Turn it into popsicles – Pour the mixture into molds instead of a loaf pan.

Make it vegan – Use coconut cream and sweetened condensed coconut milk.

Storage & Leftovers

Keep frozen – Store in a sealed container in the freezer for up to 2 weeks.

Avoid freezer burn – Press a piece of plastic wrap directly on the surface.

Soften before serving – Let it sit at room temperature for 5 minutes.

Don’t refreeze melted portions – It affects texture and consistency.

Great for batch making – Double the recipe for parties or gifting.

FAQs

Can I use fresh passion fruit?
Yes! Just scoop out the pulp and strain the seeds if preferred.

Is this ice cream very sweet?
It’s balanced. The tang from the passion fruit offsets the sweetness of the condensed milk.

Can I reduce the sugar?
Since the sweetness comes from the condensed milk, altering it will change the texture. Try using passion fruit puree with no added sugar instead.

Do I need an ice cream machine?
Not at all. This recipe is fully no-churn and freezer-friendly.

Can I use whipping cream instead of heavy cream?
Yes, as long as it can be whipped to stiff peaks.

Is this recipe gluten-free?
Yes, all ingredients used are naturally gluten-free.

How do I know when it’s fully frozen?
The center should be firm, not jiggly. 6–8 hours is typically enough.

Final Thoughts

This passion fruit ice cream brings together creaminess, sweetness, and tropical brightness in every bite.

It’s the kind of recipe that makes you feel like you’re on vacation—even if you’re just on your couch with a spoon.

Every time I share it, people are surprised it didn’t come from a store.