This 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 no eggs and no dairy. Plus it's made without an ice cream maker.

This vegan ice cream recipe is just perfect for spring and summer, as are my vegan strawberry ice cream and mango ice cream recipes. I always keep the freezer stocked with a couple of flavors over the summer months!

passionfruit ice cream in a small white bowl with passionfruit coulis poured over the topPin

What to expect from this recipe:

  • No churn, no ice-cream machine needed.
  • Made with just 4 ingredients.
  • Thick and creamy texture.
  • Easy to make.
  • Eggless, dairy-free, nut-free, and gluten-free.
  • Perfect for summer.

Ingredients needed

top down view of measured out ingredients for making passion fruit ice cream on a metal tray.Pin

Ingredients notes

  • Passion fruit (or lilikoi) packs such 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.
  • Sweetened condensed coconut 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. You can use any vegan condensed milk of your choice, I always recommend Nature's Charm, who also make sweetened condensed oat milk.
  • 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

(Full ingredient quantities and instructions can be found 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!

How to make passion fruit coulis

We'll be making passion fruit coulis for two purposes, to flavor the base of the ice cream and to pour over the ice cream before serving. To prepare the passion fruit, cut them into halves and scoop the pulp and seeds into a bowl.

You'll want to separate the seeds from the passion fruit pulp by passing them through a sieve or strainer as shown in this video. Be sure to press down on the mixture with a spoon to squeeze out as much of the juice as possible. Reserve a few tablespoons of the seeds, as they are lovely when added into passion fruit sauce which is poured over the finished ice cream.

Next, heat the passion fruit juice and sugar in a saucepan and bring it to a simmer. Stir and simmer on medium heat for 7 minutes until the juice reduces down and thickens slightly.

Make sure you're stirring constantly in order to prevent the mixture from sticking to the bottom of the pan. Remove from the heat and set aside to cool to room temperature while you prepare the base for the ice cream!

How to make no-churn ice cream

For the base of the ice cream, you'll just whisk the ingredients using an electric hand mixer. Starting with the coconut cream in a large bowl, whisk until the cream is light and fluffy.

Next, add in the sweetened condensed coconut milk and whisk again until the mixture is combined.

Pour three-quarters of the cooled passion fruit coulis into the bowl and use a spatula to fold it through. Hold back the other quarter of the coulis and mix in some of the reserved passion fruit seeds from earlier for serving with the ice cream. You could potentially leave some streaks of passion fruit puree throughout the ice cream and just freeze the ice cream at this stage.

Or if you prefer to mix the passion fruit into the ice cream, just like I did, whisk again with the electric mixer until the ingredients are thoroughly mixed and you have a thick passion fruit custard consistency.

Lastly, transfer the passionfruit ice cream to a loaf pan or container lined with parchment paper and freeze for 4 hours, or until set.

Before serving. pour over that reserved passion fruit coulis for an additional burst of flavor, color, and sweetness.

Storage instructions

This vegan passion fruit ice cream will keep for a couple of months in an airtight container in the freezer.

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.
2 passion fruit ice cream cones with passionfruit coulis on a wooden white surface.Pin

More vegan passion fruit desserts

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Passion Fruit Ice Cream (Vegan)

4.94 from 16 votes
PREP TIME: 30 mins
Chilling Time: 4 hrs
TOTAL TIME: 4 hrs 30 mins
Servings: 10


This 4 ingredient passion fruit ice cream is completely eggless and dairy-free and doesn't require an ice cream maker. The perfect vegan frozen dessert for summer!


  • 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


  • 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.


  • 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. 


Calories: 402kcal | Carbohydrates: 54g | Protein: 5g | Fat: 21g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 57mg | Potassium: 606mg | Fiber: 14g | Sugar: 34g | Vitamin A: 1622IU | Vitamin C: 40mg | Calcium: 21mg | Iron: 3mg
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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!