International recipe

Creamy No-Machine Passion Fruit Ice Cream

Name: Creamy No-Machine Passion Fruit Ice Cream
Prep time: 25 min
Total time: 505 min
Ingredients: 250 ml ripe passion fruit pulp, strained to remove almost all the seeds (about 6 to 8 fruits, depending on size); 400 ml heavy whipping cream, very cold, with at least 35% fat; 300 g sweetened condensed milk; 1 teaspoon vanilla extract (optional); 1 pinch of salt; Fresh pulp of 1 passion fruit with a few seeds, for decorating (optional)

Homemade passion fruit ice cream, airy and creamy, with no ice cream maker and no cooking: just natural pulp, whipped heavy cream and sweetened condensed milk.

CiberCubaNovember 8, 2026

AI-generated image.CiberCuba

Preparation25 min
Total time8 h 25 min
Servings8 servings
DifficultyEasy

This passion fruit ice cream is one of those desserts that seems complicated but isn't: it has no eggs, there is nothing to cook, and you don't need an ice cream maker. With three main ingredients and a little patience in the freezer, you end up with an airy, creamy texture and all the tangy, fragrant flavor of natural pulp.

It is a tropical recipe that adapts very well to Cuban home cooking, ideal for hot days, a family afternoon snack or to round off a Sunday meal. Serve it in scoops, in a glass or in a cone, and the fresh pulp on top adds a contrast of crunchy seeds that makes it even prettier.

Ingredients

Check off the ingredients you have.

250 ml ripe passion fruit pulp, strained to remove almost all the seeds (about 6 to 8 fruits, depending on size)
400 ml heavy whipping cream, very cold, with at least 35% fat
300 g sweetened condensed milk
1 teaspoon vanilla extract (optional)
1 pinch of salt
Fresh pulp of 1 passion fruit with a few seeds, for decorating (optional)

Method

Scoop out the pulp from the passion fruits and pass it through a strainer, pressing gently. Set aside a few spoonfuls with seeds for decorating, if you like. Measure 250 ml of seedless pulp; do not add water. Chill the pulp completely before mixing it.
AI-generated image.CiberCuba
In a bowl, mix the condensed milk with the cold pulp, the pinch of salt and the vanilla (if using) until you get a smooth cream. Taste it: it should be a little sweeter than you would like, because cold reduces the perception of sweetness.
In a cold bowl, whip the heavy cream until medium peaks form, firm but soft. Do not overwhip.
AI-generated image.CiberCuba
Fold one third of the whipped cream into the passion fruit mixture and stir gently. Add the rest in two batches, using folding motions, to keep the air and creaminess.
AI-generated image.CiberCuba
Pour the mixture into a freezer-safe container, preferably metal. Smooth the surface, cover with plastic wrap pressed directly onto the ice cream and seal tightly with a lid. Freeze for 6 to 8 hours, until it is firm enough to scoop. There is no need to stir during freezing.
AI-generated image.CiberCuba
Let the ice cream sit at room temperature for 5 to 10 minutes, depending on how warm the kitchen is, before serving. Serve it in glasses or cones and top it with a little fresh pulp and a few seeds for contrast.
AI-generated image.CiberCuba