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!

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

📖 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:

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 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

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!

separating passion fruit pulp from the seeds by squeezing it through a sieve with a spatula.Pin

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.

passion fruit puree reduced down into a thick syrup in a saucepan.Pin

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.

whisking coconut whipping cream in a large mixing bowl with an electric whisk.Pin

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.

coconut cream and vegan condensed milk whisked together in a bowl to form a dairy-free ice cream base.Pin

Step 4: Sweeten. Add in the sweetened condensed coconut milk and whisk for another minute to combine.

folding passion fruit puree through dairy-free ice cream with a spatula.Pin

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.

creamy passion fruit ice cream whisked in a bowl before going into the freezer.Pin

Step 6: Whisk until smooth. Mix again with the electric whisk to fully mix the ingredients together.

freshly made vegan passion fruit ice cream in a loaf pan container.Pin

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.

vegan passion fruit ice cream with passion fruit puree swirled on top in a loaf pan, fresh from the freezer.Pin

Step 8: Freeze. Top the ice cream with some more passion fruit coulis if desired, then freeze until set.

💬 FAQs

Does passion fruit freeze well?

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!

Will my no-churn ice cream be 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 😉

Can I use storebought passionfruit coulis?

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.

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

🌴 More Passion Fruit Desserts

Stay in touch with me through social media @ InstagramPinterestTikTok, and Facebook. And subscribe via email to get all our new recipes!

📖 Recipe

Passion Fruit Ice Cream (No Churn, 4 Ingredients)

4.96 from 21 votes
PREP TIME: 30 minutes
Chilling Time: 4 hours
TOTAL TIME: 4 hours 30 minutes
Servings: 10
PRINT RECIPE PIN RECIPE

Description

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!

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

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
Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

© addictedtodates.com. All content and images are protected by copyright. If you want to share this recipe, please do so using the share buttons provided. Do not screenshot or republish the recipe or content in full. instead, include a link to this post for the recipe.

*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!