Vegan Passionfruit Ice Cream

Vegan passionfruit ice cream with hints of vanilla and mango served with passionfruit coulis. The perfect tropical dessert for long summer days or when you need a virtual vacation!
Prep Time: 25 minutes
Cook Time: 2 hours
Total Time: 2 hours 25 minutes
5 from 6 votes

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2 passion fruit ice cream cones on a grey surface.

By now you can probably tell that I’m very passionate about vegan ice cream. Ice cream is by far one of the most rewarding and fun things to make, mainly due to the endless possibilities for flavour combinations. This passionfruit ice cream is bursting with tropical vibes and takes just a few ingredients to make.

Why use an ice cream maker for this recipe? I get this question, a lot! There are a number of reasons why using an ice cream maker can improve the overall quality and texture of your ice cream. When liquid freezes, it forms crystals, this is why when there is a high water content, ice cream can sometimes develop ice crystals.

Ice cream makers churn your ice cream while also freezing the mixture. The constant movement means that ice crystals won’t form as they are not given a chance to settle. Although, almost any ice cream recipe can be made with other methods apart from an ice cream maker, if you do have an ice cream machine, I would always recommend using it for the best results.

WHAT’S IN THIS ICE CREAM?

PASSION FRUIT:

These little fruits pack such a strong distinctive tropical flavour and aroma. This recipes calls for quite a few of these tropical little fruits, but with 6 servings of ice cream when you break it down that’s just over 3 passion fruit each, so not too excessive after all! They are the star of the recipe after all 🙂

COCONUT MILK AND COCONUT OIL:

The coconut milk is the base of the ice cream recipe. It gives the mixture it’s creamy consistency and texture. The addition of coconut oil helps to add extra creaminess and richness to the recipe, however you can omit this part if you don’t want to use the oil.

MAPLE SYRUP:

This ice cream is naturally sweetened with maple syrup which perfectly compliments the tartness of the passion fruit. You can add less maple syrup to the recipe if you would prefer for it to be less sweet, just taste test the mixture before adding it to your ice cream maker.

MANGO:

I like to use frozen mango, as it’s often better quality than the fresh mangoes that are available here in Ireland. However, you ca also opt for fresh mango here if you prefer. The mango adds colour and flavour to the recipe.

HOW TO MAKE THIS RECIPE

Start by preparing the passionfruit. Cut them into halves and scoop the pulp and seeds into a bowl. You’ll want to separate the seeds from the pulp by passing them through a sieve. Be sure to press down on the mixture with a spoon to squeeze out as much of the juice as possible.

Heat the passionfruit juice in a saucepan and bring 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.

Add the coconut milk, maple syrup, coconut oil, vanilla bean paste and salt to a blender and blitz until combined. Add the reduced passionfruit juice and frozen mango and blend again until the mixture is completely smooth.

Next add the mixture to your ice cream maker and churn according to the manufacturers instructions, mine usually takes about 30-40 minutes. Transfer the ice cream mixture to a loaf pan lined with parchment paper, cover and freeze for a minimum of 2 hours, or longer if preferred.

To make the coulis, use the same method for preparing the passion fruit as above. Start by cutting the remaining passionfruit in half and adding the pulp and seeds to a bowl, passing them through a sieve to separate the seeds.

Add 2 teaspoons of the passionfruit seeds in with the juice and stir well. Place the juice back in the saucepan and bring to a simmer over a medium heat. Allow the juice to cook and reduce for 5 minutes whilst continuously stirring.

Remove the passionfruit coulis from the heat and allow to cool completely for about 30 minutes before serving.

Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly. Serve with the homemade passionfruit coulis.

Passionfruit ice creamWHY MAKE THIS RECIPE?

  • Plant-based and Vegan-friendly
  • Bursting with tropical vibes
  • The perfect balance of creamy and fresh
  • Easy to make
  • Egg-free
  • Dairy-free
  • Free from animal derived products
  • Gluten free (check labels of ingredients if you have a severe allergy/intolerance)
  •  

OTHER ICE CREAM RECIPES ON THE BLOG

2 passion fruit ice cream cones on a grey surface.

Passionfruit Ice Cream (Vegan)

5 from 6 votes
PRINT RECIPE PIN RECIPE
Tropical passionfruit ice cream with hints of vanilla and mango served with passionfruit coulis
Prep Time 25 mins
Cook Time 2 hrs
Total Time 2 hrs 25 mins
Servings 8

EQUIPMENT

  • Ice-cream maker

INGREDIENTS

  • 14 small passion fruit or 12 medium passionfruit
  • 2 cups chilled canned coconut milk *see notes
  • cup maple syrup
  • 2 tbsp coconut oil
  • ½ tsp vanilla bean paste
  • ½ cup frozen mango chunks
  • pinch sea salt

PASSION FRUIT COULIS

  • 5 small passion fruit or 4 medium passionfruit

INSTRUCTIONS

  • Cut the 14 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.
  • Add the passionfruit juice 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.
  • Add the coconut milk, maple syrup, coconut oil, vanilla bean paste and salt to a blender and blitz until combined. Add the reduced passionfruit juice and frozen mango and blend again until the mixture is completely smooth.
  • Add the mixture to your ice cream maker and churn according to the manufacturers instructions, mine usually takes about 30-40 minutes.
  • Transfer the ice cream mixture to a loaf pan lined with parchment paper, cover and freeze for a minimum of 2 hours.
  • To make the coulis, cut the remaining passionfruit in half and add the pulp and seeds to a bowl, passing them through a sieve to separate the seeds.
  • Add 2 teaspoons of the passionfruit seeds in with the juice and stir well. Place the juice back in the saucepan and bring to a simmer over a medium heat. Allow the juice to cook and reduce for 5 minutes whilst continuously stirring.
  • Remove the passionfruit coulis from the heat and allow to cool completely for about 30 minutes before serving.
  • Remove the ice cream from the freezer about 15 minutes before serving to allow it to thaw slightly.
  • Serve with passionfruit coulis.

RECIPE NOTES

*Chilled coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can

NUTRITION

Calories: 329kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 50mg | Potassium: 689mg | Fiber: 16g | Sugar: 26g | Vitamin A: 2004IU | Vitamin C: 49mg | Calcium: 44mg | Iron: 4mg
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3 thoughts on "Vegan Passionfruit Ice Cream"

  1. Sounds tasty. Would it make a difference if I used 2 tins of coconut cream ? I have both tins of milk and cream. And as passionfruit differ in size, about how much does the scooped passionfruit measure out to. I would hate to waste 14 passionfruit and find mine are too small or big.

    1. Hi Rosie,

      Yes coconut cream is fine, you need about 2 cups in volume of the full fat coconut milk or coconut cream. For the passionfruits, if they are medium I would suggest using 12, but you can use less if they are really large (sorry i don’t have the volume). We only have the small variety available here in Ireland. But you can try using 8-10 if they are really big and just taste test it before churning to see if you’re happy with the flavour!