No Churn Passion Fruit Ice Cream

Homemade ice cream doesn’t need to be difficult! This recipe for no churn ice cream is amazing and very fresh!

Passion ice cream melting inside a ice cream cone

The classic ice cream is amazing, made with Crème Anglaise, but it can be a little challenging and we’ll need a ice cream machine.

This recipe doesn’t require a machine and it’s very easy. For the base, it uses sweetened condensed milk and yogurt. And no, isn’t so sweet because the passion fruit cuts through.

Why No Churn Ice Cream Work?

  • The passion fruit is sour and has acidity, it interacts with the milk solids (proteins). Then, the mixture changes texture.
  • It won’t be so sweet because the sourness cuts through and yogurt helps to add creaminess, but not sweetness.
  • For the aeration, it uses whipped heavy cream until chantilly, so the overrun is added.
Passion Fruit Ice Cream scoop inside a metal container

Passion Fruit Ice Cream (No Churn)

Prep: 20 mins
Cook: 4 hrs
Total: 4 hrs 20 mins
Servings: 600 mL
Author: Vitor Hugo


  • 3 sour passion fruit (about 530g)
  • 150 g heavy cream
  • 170 g plain yogurt
  • 395 g sweetened condensed milk (1 can (14 ounces))
I always recommend using weight and volume measurements when present. The measurements in cups/spoons are just courtesy of the system and are less accurate.


  • Remove the passion fruit pulp and place in a microwave safe proof bowl.
  • Microwave for 1 minute and 30 seconds, it can be made in a medium sauce pan over medium heat.
  • Strain the pulp, it should yield a little more than 140mL. For the recipe, it needs 140mL strained pulp. If you want, rinse and save the seeds for garnish. Let it cool.
  • Beat cream until soft peaks, similar chantilly. Set aside.
  • Mix condensed milk, yogurt, passion fruit pulp in a bowl until combine. The mixture will thicken.
  • Mix in the whipped cream and passion fruit seeds (if desire), stir until combine.
  • Pour in a airtight container and freeze for 4 hours. Ideally: overnight.
  • Remove from the freezer 5 minutes before serving, it will be a little firm.


  • Passion fruit: if you can find passion fruit, you can use frozen pulp or concentrated juice. I don’t recommend the sweet passion fruit (normally it’s purple skin), it won’t be sour enough.

Oh, Hi! I'm Vitor Hugo!

Food Scientist and cook who mixed together two passions Science and Food: the best combination. Kind different, right? Read More…

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One comment (Leave a comment!)
  1. 5 stars
    I tried your recipe and it is amazing! So easy to make, so creamy and the flavor is superb. Now I want to try to make it with other acid fruits (may be raspberries, lemon or pineaple).

    Greetings from Guatemala and thanks for sharing your recipe!! ♥