Passionfruit Ice Cream {Eggless recipe}

Creamy, fresh and slightly tangy homemade passionfruit icecream

A few years back I had a passionfruit and mango icecream at the Delhi Häagen-Dazs outlet. It was one of the best flavors I have ever tried and since then I have it in my mind to recreate a passionfruit and mango ice cream at home.

I had some frozen passionfruit pulp that has been lying in the freezer for a while now. I had bought it to use in a lemon curd, passionfruit buttercream and coconut cake, which turned out absolutely delicious. I somehow never got around to share the recipe, but hopefully will make it again and share on the blog soon.

Coming back to the ice cream, I have no idea why I waited this long to try the recipe, but oh my goodness, this ice cream is the bomb. Its not mango season any more in India so I couldn’t recreate the exact flavors, but I am not complaining. With a smooth and creamy texture and a slight tang from the passionfruit, this ice cream is a winner in my book.

There is something about ice cream in winters, and you might see more ice cream recipes in the coming weeks! The recipe is eggless, and a breeze to put together. If you have an ice cream maker, the churning part is made easier and basically there is no reason for you to put off trying this recipe out. I own this particular brand of ice cream maker and love it. In case you don’t have an ice cream maker, some patience will give you similar results.

To make this ice cream without an ice cream maker, after you have blended all the ingredients, either transfer it in into the container that you plan to freeze the ice cream in, or if you have enough freezer space leave the blended ice cream in the blender. After 45min- 1 hour check on it and if you see the mixture freezing at the edges, remove from freezer and give it a whizz. Repeat process 3-4 times and then transfer to the container you want the ice cream to freeze in and let freeze completely.

I will be the first to admit this recipe is not weight loss friendly. This ice cream is supposed to be an indulgence, and even though you would want to eat the whole tub by yourself, don’t! Or do, I won’t judge!

To make it lighter, you can substitute the coconut milk with fat free coconut milk, the heavy cream with half and half, but any changes you make to lighten the recipe up will result in a less creamy texture. As is, the recipe yields a creamy, fresh and slightly tangy passionfruit ice cream. Even after being exposed to air, this ice cream remained creamy with no ice crystals being formed. While I have made and posted custard based ice cream recipes, I wanted to keep this eggless, since I keep getting request for eggless versions.

The recipe is adapted from the mango kulfi recipe I have posted before, with a few variations. Hope you get to make and if you do, please share your results with me on any of the following social media platforms- instagram, facebook, twitter or leave a comment here.