Ingredients

  • Heavy Whipping Cream (600ml): Ensure it is very cold for the best volume.

  • Sweetened Condensed Milk (1 tin / 397g): This provides sweetness and a smooth texture.

  • Fresh Passion Fruits (6-8 fruits): You will need the pulp and juice. Alternatively, use 1/2 cup of high-quality passion fruit puree.

  • Vanilla Extract (1 tsp): To enhance the floral notes.

  • Pinch of Salt: To brighten the tropical flavors.

Instructions

1. Prepare the Passion Fruit

Slice the passion fruits in half and scoop the seeds and juice into a bowl. If you prefer a smoother ice cream, press the pulp through a fine-mesh sieve to remove the crunchy black seeds, reserving a tablespoon of seeds for garnishing later.

2. Combine the Base

In a large mixing bowl, whisk together the sweetened condensed milk, passion fruit juice/puree, vanilla extract, and a pinch of salt. Stir until the mixture is uniform and bright yellow.

3. Whip the Cream

In a separate chilled bowl, pour in the heavy whipping cream. Using an electric hand mixer or a stand mixer, whisk on medium-high speed until stiff peaks form. Be careful not to over-beat, or it will turn into butter!

4. The Fold

Gently fold about a third of the whipped cream into the passion fruit base to lighten it. Then, pour the rest of the whipped cream in. Use a spatula to gently fold the two together using a figure-eight motion. This keeps the air in the mixture, ensuring the ice cream stays light and fluffy rather than icy.

5. Freeze

Pour the mixture into a chilled loaf pan or an airtight container. Smooth the top with a spatula. Drizzle the reserved passion fruit seeds over the top for that beautiful professional look seen in your image.

6. Set

Cover the surface with plastic wrap (touching the cream to prevent ice crystals) and freeze for at least 6 to 8 hours, or preferably overnight.

Pro Tip

Before serving, let the container sit on the counter for 5 minutes. This makes it much easier to get those perfect, rounded scoops. Enjoy your homemade tropical escape!