This easy passion fruit ice cream has the most perfect creamy consistency and full-on tropical flavor. It tastes like straight from an ice cream parlor!
The difference is, that this easy passion fruit (aka lilikoi ice cream) recipe is completely vegan, so that means no eggs and no dairy. Plus it's made without an ice cream maker.
The perfect recipe for spring and summer, just like my vegan strawberry ice cream and mango ice cream. I always keep the freezer stocked with a couple of flavors over the summer months!
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📖 Recipe Overview
- Made Without Special Equipment - No ice cream machine or fancy equipment is needed to make this luscious no-churn vegan ice cream.
- Minimal Ingredients - Made with just 4 ingredients.
- Incredible Consistency - The thick and creamy texture will have everyone wondering how it's made without dairy!
- Allergy-Friendly - Eggless, dairy-free, nut-free, and gluten-free.
🧾 Ingredients Needed
As promised, you only need to grab 4 ingredients to make this creamy homemade passion fruit ice cream. Here’s what you need:
Ingredients Notes
- Passion fruit (or lilikoi) packs a strong distinctive tropical flavor and aroma. Look for fruit that feels heavy with either purple or yellow skin, avoiding fruits with green spots as these may not be ripe yet. The more wrinkly skin, the riper the fruit will be. This recipe calls for quite a few of these tropical little fruits, so you can always use store-bought passion fruit puree if the fruits aren't available in your area. I do recommend skipping the added sugar if using store-bought coulis, as this usually already contains sugar.
- Vegan Condensed Milk provides this no-churn ice cream with the most incredible consistency. I find that it prevents ice cream from becoming rock solid or forming ice crystals, which can be an issue with ice cream based solely on coconut milk or more watery ingredients.
- Coconut cream or full-fat canned coconut milk is the base of this ice cream recipe. It gives the mixture its creamy consistency and texture, which often comes from heavy cream in non-vegan recipes. I personally don't find that this recipe tastes of coconut at all, as the sweetness and punchy flavor of the passion fruit shines through the most.
- Granulated sugar helps to balance out the acidity of the passion fruit, which on its own can sometimes taste a little sour. You could probably use maple syrup in place of regular sugar, but I haven't personally tested it with this exact recipe.
🥣 How To Make Passion Fruit Ice Cream
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
This vegan passion fruit ice cream comes together in just a few easy steps.
The steps include making an easy homemade passion fruit coulis, a no-churn ice cream base that comes together in a bow, and then freezing the ice cream until set, possibly the hardest part is waiting for it to set!
Step 1: Separate the passion fruit pulp. Cut the passion fruit into halves and scoop the pulp and seeds into a bowl. Pass the passionfruit through a sieve or strainer as shown in this video to remove the seeds. Pressing down firmly with a spoon to squeeze out the juice. Reserve the seeds.
Step 2: Make passion fruit coulis. Add the passionfruit juice and sugar to a saucepan and bring to a simmer for about 7 minutes until the juice reduces and thickens slightly. Remove from the heat and set aside to cool to room temperature for around 15-20 minutes.
Step 3: Whip vegan cream. Add the coconut cream to a large bowl and mix with an electric whisk for a couple of minutes until creamy.
Step 4: Sweeten. Add in the sweetened condensed coconut milk and whisk for another minute to combine.
Step 5: Fold in the passion fruit puree. Add the passion fruit mixture to the bowl with the coconut cream and condensed coconut milk and fold it through using a rubber spatula.
Step 6: Whisk until smooth. Mix again with the electric whisk to fully mix the ingredients together.
Step 7: Transfer to a loaf pan. Transfer the ice cream mixture to a loaf pan lined with parchment paper, and cover it with plastic wrap.
Step 8: Freeze. Top the ice cream with some more passion fruit coulis if desired, then freeze until set.
📝 Recipe Tips
Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly.
Use a hot ice cream scoop to get perfect ice cream scoops, every time! Simply add boiled water to a mug or heat-proof jug and sit the ice cream scoop in it for a couple of minutes before serving. I also recommend dipping the scoop in the hot water between each scoop of ice cream.
💬 FAQs
In this vegan ice cream recipe, the passion fruit is reduced into a thick syrup and used to flavor the ice cream. This helps it freeze well without becoming icy!
Not at all! This easy passion fruit ice cream recipe is specifically designed to come out super thick and creamy. It has the lushest scoopable consistency and doesn't even use dairy or eggs 😉
Absolutely! There's no need to reduce it down, you can just swap it in. However, I would add it to taste as storebought coulis has added sugar so you may want to adjust the amount according to how sweet you like it.
🌴 More Passion Fruit Desserts
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Description
Ingredients
- 15-20 (250 ml) small passion fruit (250ml volume in juice), Sub with 200ml store-bought passion fruit puree *see recipe notes
- 50 g (¼ cup) granulated sugar
- 500 g (2 ⅕ cups) coconut cream or chilled full-fat canned coconut milk, *see recipe notes
- 320 g (1 ½ cups) Sweetened condensed coconut milk, or other vegan sweetened condensed milk
Instructions
- Cut the passion fruit into halves and scoop the pulp and seeds into a bowl. Pass the passionfruit through a sieve to remove the seeds, pressing down firmly with a spoon to squeeze out the juice. Reserve the seeds.
- Add the passionfruit juice and sugar to a saucepan and bring to a simmer. Stir and simmer on medium heat for 7 minutes until the juice reduces down and thickens slightly. Remove from the heat and set aside to cool to room temperature for around 15-20 minutes.
- For the passion fruit coulis, separate out ¼ of the passion fruit mixture in a small bowl and mix in 2-3 tablespoons of the reserved passion fruit seeds. Cover and refrigerate until serving.
- Add the coconut cream to a large bowl and mix with an electric whisk for a couple of minutes until creamy. Add in the sweetened condensed coconut milk and whisk for another minute to combine.
- Add the remaining ¾ of the passion fruit mixture to the bowl with the coconut cream and condensed coconut milk and fold it through using a rubber spatula. Mix again with the electric whisk to fully mix the ingredients together.
- Transfer the ice cream mixture to a loaf pan lined with parchment paper, cover with plastic wrap, and freeze for a minimum of 4 hours or until set.
- Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly. Serve with the passion fruit coulis.
Notes
- Chilled coconut milk: Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand, this recipe will call the cream from 2-3 400ml cans.
- Passion fruit: The number of fruits needed will vary on the variety you use, you will need 250ml volume of passion fruit juice. If using store-bought passion fruit puree, there is no need to cook it down in the saucepan or add the granulated sugar.
- Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly.
- Add boiled water to a mug or heat-proof jug and sit the ice cream scoop in it for a couple of minutes before serving.
Nutrition
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*This recipe was originally published on July 2nd, 2020. The recipe has since been improved and was last updated on 23rd March 2022 to minimize the ingredients used, simplify the instructions and make it even more delicious!
