No ice cream maker? No problem with this easy no churn ice cream recipe!
Ice cream made with fresh fruit can be very expensive, and as much as I would love to make it from scratch all the time, sometimes energy and time just don’t permit it. This passionfruit ice cream is a delicious ice cream that meets half way: condensed milk may not be the healthiest ingredient in the box, but I believe that a healthy diet is all about balance.
I have always thought making ice cream without an ice cream maker was a long and time consuming process. You need to stir the mixture every hour for a number of hours. However this way of making ice cream is so simple: whisk the cream, add the condensed milk and whisk again before adding the passionfruit pulp. Freeze until solid then enjoy a creamy smooth ice cream – no churning or ice cream maker needed!
Some fruits require you to cook them before adding them to the cream mixture to remove some of the moisture and prevent ice crystals forming. However, passionfruit don’t. The sharp passionfruit works so well with the sweet and rich ice cream base, and you get little pops of passionfruit in your mouth. I also like the crunchy seeds for a bit of texture.
Which cream to use in this ice cream?
You want to use a thickened, rich cream, so not single cream, which is richer milk, basically.
If you are in Australia, use Thick Cream; but if you are in the UK, use double cream. In America, I think you can use heavy cream. Why creams are labelled different things in different countries is totally confusing!
Something to note if you are vegetarian: make sure the cream isn’t thickened with beef gelatin – luckily I read the ingredients on the back of a tub of cream before I bought it, as this is not something I want to eat!
If you are looking for more fruity dessert ideas, have a look at this show stopping (but pretty easy) Peach Melba Almond Meringue Gateau, this light Peach Eton Mess or these easy Chocolate Nests filled with fresh berries.
Passionfruit Ice Cream
- 600 ml thick cream
- 400 g condensed milk
- Pulp of 10 passionfruit
- In a large bowl whisk the cream until thick, then pour in the condensed milk and whisk again.
- Leave 1-2 tbsp passionfruit pulp to one side and fold the rest through ice cream mixture.
- Pour into Tupperware container, sprinkle with the remaining passionfruit seeds, put the lid on and place in freezer.
- Freeze for a few hours until solid.
- To serve, remove from freezer 15-30 minutes before serving to make it easier to scoop.