I love how this Paradise Ice Cream captures the bright, tropical zing of passion fruit wrapped in a creamy, luxurious base. It feels refreshing, indulgent, and wonderfully simple to put together, making it one of my favorite frozen treats to whip up when I crave something vibrant and smooth.
Why You’ll Love This Recipe
I enjoy this recipe because it strikes the perfect balance between tart passion fruit and velvety cream. I appreciate how quickly it comes together and how easily I can adjust the sweetness or intensity of the fruit flavor. I also love that it tastes like a gourmet dessert while using just a handful of ingredients.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups heavy cream
1 cup whole milk
1 cup sugar
1 cup passion fruit pulp
1 teaspoon vanilla extract
Pinch of salt
Directions
I whisk the heavy cream, whole milk, and sugar in a large bowl until the sugar fully dissolves and the base becomes smooth.
I stir in the passion fruit pulp, vanilla extract, and a pinch of salt until everything blends beautifully.
I pour the mixture into my ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve texture.
I transfer the churned mixture into an airtight container and freeze it for at least 4 hours or until firm.
I scoop and enjoy the refreshing tropical flavor.
Servings And Timing
I usually get about 6 servings from this recipe.
Hands-on prep time takes around 10 minutes, churning time typically ranges from 20–25 minutes depending on the machine, and freezing requires at least 4 hours for the perfect scoopable texture.
Variations
I sometimes swirl in raspberry puree for an extra tangy layer.
I like adding shredded coconut to play up the tropical theme.
I occasionally fold in white chocolate chips for a creamy contrast.
I replace some of the passion fruit pulp with mango puree when I want a softer fruit flavor.
Storage/Reheating
I store this ice cream in an airtight container in the freezer for up to 2 weeks. I let it sit at room temperature for 5–10 minutes before scooping so it softens slightly and becomes easier to serve.
FAQs
How do I keep the ice cream from becoming icy?
I make sure the sugar is fully dissolved and the mixture is well-chilled before churning, which helps maintain a smooth texture.
Can I make this recipe without an ice cream maker?
Yes, I can freeze the mixture in a shallow dish, stirring every 30–45 minutes until creamy, though the texture may be slightly less smooth.
Can I use canned passion fruit instead of fresh?
I often use canned passion fruit pulp, and it works wonderfully as long as it’s pure pulp without added sugar.
Do I need to strain the passion fruit seeds?
I leave them in for a nice crunch, but I can strain them out if I prefer a smoother ice cream.
Can I reduce the sugar?
I can reduce it slightly, but sugar helps keep the texture soft, so I try not to cut it too drastically.
Conclusion
I love how easy and refreshing this Paradise Ice Cream is, bringing a burst of tropical flavor to any day. With its creamy base and vibrant passion fruit, it always feels special yet effortlessly simple to make. Whether I serve it on its own or pair it with fresh fruit, it always satisfies my craving for something bright, smooth, and delicious.
Paradise Ice Cream combines the tangy brightness of passion fruit with a rich, creamy base for a tropical frozen treat that’s refreshing, indulgent, and easy to make.
Total Time:4 hours 35 minutes
Yield:6 servings
Ingredients
2 cups heavy cream
1 cup whole milk
1 cup sugar
1 cup passion fruit pulp
1 teaspoon vanilla extract
Pinch of salt
Instructions
Whisk together the heavy cream, whole milk, and sugar in a large bowl until the sugar is fully dissolved and the mixture is smooth.
Stir in the passion fruit pulp, vanilla extract, and a pinch of salt until well combined.
Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Transfer the churned ice cream to an airtight container and freeze for at least 4 hours or until firm.
Scoop and serve for a refreshing tropical dessert.
Notes
Ensure the sugar is completely dissolved before churning to prevent iciness.
Chill the mixture before churning for a smoother texture.
You can use canned passion fruit pulp, but check that it has no added sugar.
Strain the pulp if you prefer seedless ice cream.
Let the ice cream sit at room temperature for 5–10 minutes before scooping for easier serving.
