Passion Fruit Ice Cream

By: Barb Biagioli

This dairy-free, eggless, no-churn ice cream is the simplest and sweetest treat of the summer! The tropical dessert will transport you to paradise. It’s creamy and sweet and comforting, and insanely delicious all summer long.

 
Passion Fruit Ice Cream Recipe

Prep Time: 10 minutes | Freeze Time: 4 hours | Total Time: 4 hours 10 min | Servings: 10

INGREDIENTS

•  6 passion fruits, extract the pulp

• 2 cups mango, frozen

• 1 banana, frozen

• 1 cup coconut cream

• 1 can coconut milk (full fat)

• 4 medjool dates, pitted

• 4 tbsp maple syrup

• 1 tsp vanilla extract

• 1 tbsp orange zest

• 1 pinch sea salt 

INSTRUCTIONS

 1.     In a saucepan, add the coconut cream, coconut milk, and maple syrup and simmer.

 2.     In a high-speed blender, combine the passion fruit pulp, mango, banana, coconut cream mixture, dates, vanilla extract, orange zest and sea salt. Blend until smooth. You may need to use the wand here to push the frozen fruit down. You want the mixture to be very thick.

 3.     You can enjoy it as soft serve or freeze it for 4 hours in a small glass loaf pan. Cover it with parchment paper and pour the ice cream mixture into the pan. Cover and seal, leave in the freezer for a few hours.

 4.     When ready to serve, remove from the freezer and dip an ice cream scooper into hot water. Scoop 2 scoops into a clean bowl and enjoy!

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