Name: Paradise Ice Cream – A Zesty Cascade of Creamy Delight
Prep time: 10 min
Cook time: PT-488453H57S
Total time: 4 h 35 min
Cuisine: Tropical Fusion
Ingredients: 2 cups heavy cream; 1 cup whole milk; 1 cup sugar; 1 cup passion fruit pulp; 1 teaspoon vanilla extract

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This Paradise Ice Cream is exactly what it sounds like—a tropical, sweet, tangy, and incredibly creamy frozen dessert that instantly transports me to a sun-soaked beach with every bite. Bursting with the tart brightness of passion fruit and rounded out with rich vanilla and cream, this is the kind of recipe I love making on a warm day or when I want to impress guests with something refreshingly different.

Paradise Ice Cream – A Zesty Cascade of Creamy Delight

Why You’ll Love This Recipe

I love this recipe because it strikes a perfect balance between creamy indulgence and fruity freshness. It’s simple, only requires a handful of ingredients, and delivers a bold tropical flavor that stands out from the typical vanilla or chocolate options. It’s egg-free, fuss-free, and no-churn options can even work with the right tweaks. Whether served in a cone or bowl, it’s a summer treat that never fails.

Ingredients

(Here’s a tip: Check out 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

Directions

I start by whisking together the heavy cream, whole milk, and sugar in a large bowl until the sugar is completely dissolved.
Then I add the passion fruit pulp and vanilla extract, giving it a good stir to combine.
I pour the mixture into an ice cream maker and churn it according to the manufacturer’s instructions until it reaches a soft-serve consistency.
Once churned, I transfer the ice cream to a lidded container and freeze it for at least 4 hours or until it firms up nicely.
When it’s ready, I let it sit at room temperature for a few minutes before scooping for the best texture.

Servings and timing

This recipe yields about 6–8 servings, depending on the portion size.
Prep time: 10 minutes
Churning time: 20–25 minutes
Freezing time: 4 hours
Total time: Approximately 4 hours and 35 minutes

Variations

I sometimes swirl in a ribbon of sweetened condensed milk before freezing for extra richness.
For added texture, I like folding in shredded coconut or crushed meringue bits after churning.
Mango or guava pulp works beautifully as a substitute for passion fruit if I want a different tropical vibe.
To make it dairy-free, I’ve used coconut cream and almond milk with great results.

Storage/Reheating

I store this ice cream in an airtight container in the freezer for up to 2 weeks. To avoid freezer burn, I press a piece of parchment paper directly onto the surface before sealing the lid. I let it sit out for about 5–10 minutes before scooping so it softens slightly. There’s no reheating involved, of course—it’s best enjoyed cold.

FAQs

What can I use if I don’t have an ice cream maker?

I pour the mixture into a shallow dish and freeze it, stirring every 30 minutes for a few hours to mimic churning. It works surprisingly well.

Can I use frozen passion fruit pulp?

Absolutely—I often use frozen pulp. I just thaw it first and make sure it doesn’t have added sugar so I can control the sweetness myself.

Is this recipe gluten-free?

Yes, all the ingredients in this recipe are naturally gluten-free, but I always double-check labels to be sure.

Can I reduce the sugar?

Yes, I’ve reduced the sugar to ¾ cup without sacrificing too much sweetness. Just remember that sugar also affects the texture, so going too low might make it icy.

How can I make it more creamy?

If I want an ultra-creamy texture, I increase the heavy cream slightly and reduce the milk. A higher fat content keeps it smoother after freezing.

Conclusion

This Paradise Ice Cream is everything I want in a summer dessert—luscious, fruity, and indulgently creamy. It’s a breeze to whip up and brings a little taste of the tropics to any day. Whether I’m serving it to guests or enjoying a quiet bowl after dinner, this is one recipe I keep coming back to.