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.