Raspberry Passion Fruit Ice Cream - 4 Ingredients

Recipe: Raspberry Passion Fruit Ice Cream Recipe »

This raspberry passion fruit ice cream is a creamy, tangy no churn recipe made with just 4 ingredients. Swirled with raspberry jam and fresh passion fruit, it is an easy homemade dessert with no ice cream maker required.

About This Raspberry Passion Fruit Ice Cream

This raspberry passion fruit ice cream is a creamy, sweet, tangy dream made with just 4 ingredients. We use a super simple no churn ice cream base (tip: this is great 2 ingredient ice cream to have up your sleeve) and ribbon raspberry jam and fresh passion fruit through it. The combination of flavours is so divine!

This ice cream was inspired by my favourite ice cream as a child called a Twister. It was a cup of vanilla ice cream that had raspberry and passion fruit sauce swirled around it. I loved the creaminess of the ice cream and the tangy sweet fruit flavour. Even today I love the combo of fruity and creamy and raspberry and passion fruit are two of my favourite flavours.

Tip: cream and condensed milk work well to make a no churn ice cream because using high fat cream with high sugar condensed milk prevents ice crystals from forming and makes the ice cream more scoopable!

And yes there are only four ingredients! Let's go through them now:

Ingredients For Raspberry Passion Fruit Ice Cream

Cream - Pure or thickened cream works with this. You can also use double cream too. Sorry no light creams that they won't whip up.

Condensed milk - Or sweetened condensed milk. Different from evaporated milk which is not sweet.

Raspberry Jam - I used my homemade raspberry jam which is a loose set jam that is easily drizzled over the cream.

Passion fruit - These vary enormously in size according to the type of passion fruit. I used 1 larger Panama passion fruit that yielded 3 tablespoons of pulp but you may need 2-3 smaller passion fruit.

Video How To Make Raspberry Passion Fruit Ice Cream

Video: How to Make a 4 ingredient Raspberry Passion Fruit Ice Cream

Tips For Making Raspberry Passion Fruit Ice Cream

1 - This recipe can be doubled or tripled, just use roughly the same quantity for the cream and condensed milk.

2 - Chill the bowl and beater before whisking. This helps the cream whisk to a greater volume.

3 - Avoid freezing ice cream in those plastic takeaway tubs as they are brittle and can shatter once frozen. I put the ice cream in a baking tin in the freezer.

4 - For home made ice cream you always have to ripen them in the fridge for around 30 minutes or so before serving them so that they become easier to scoop. Commercial ice creams contain a lot of air which makes them easier to scoop. Having said that, this ice cream base is whipped so it is easier to scoop than other home made ice creams.

Other Ice Creams to try next are: Rum and Raisin Ice Cream, Black Sesame Ice Cream or Fruit Granita.

Raspberry Passion Fruit Ice Cream Recipe

An Original Recipe by Lorraine Elliott

Recipe Overview

Preparation time: 6 minutes plus overnight freezing and 20 minutes pre-chilling

Cooking time: 0 minutes

Makes: 700g/1.5l tub

Ingredients Needed

• 300ml/10.1flozs cream
• 300g/10.6ozs sweetened condensed milk
• 100g/3.5ozs raspberry jam
• 1 large or 3 small passion fruit (you want 3 tablespoons of pulp)

Step-By-Step Instructions

Step 1 WHISK - Pre-chill the bowl and beater in the fridge for 20 minutes or so. Whisk cream until you get soft peaks that can hold. Add condensed milk and whisk for another minute or until the condensed milk is completely folded into the cream.

Step 2 DRIZZLE - Scoop out sweetened whipped cream into a loaf tin. Swirl the top with a spatula if you desire patterns. Drizzle raspberry jam and passion fruit on top of the ice cream and run a knife through the ice cream in a swirl pattern. Cover and freeze for at least 8 hours or overnight.

Step 3 RIPEN - For home made ice creams, ripen the ice cream in the fridge for 30 minutes before serving.

Substitution notes:

Use your favourite jam or marmalade for this. I love this base ice cream streaked through with some tangy marmalade!

Personal Note

This recipe came by as an accident as part of an effort to use up some food as Mr NQN and I head overseas for my father's funeral. Sadly he passed away just before Chinese New Year this year. For the last couple of months we watched his health deteriorate and it was finally his time to pass.

Being in a different country presents a few challenges but we have two days to pack and arrange everything before we flew out. Each country has different rules with funerals - in some countries funerals can be done 3 months after the person has passed but in Singapore it has to be quicker between 3 - 7 days. Any longer than a week and you have to obtain special permission for this. So the weekend before we left was a bit of a flurry and I am writing this late at night with a suitcase flung wide open on the floor.

I partly made this because I wanted to keep busy but also being fiscally responsible was also part of my father's personality. He lived a good life but hated spending money on things he deemed unnecessary - although what was necessary was always up for debate and very idiosyncratic. And he would have definitely liked this ice cream and approved of not wasting a thing.

So tell me Dear Reader, what was your favourite ice cream as a child?

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