This Passion Fruit Ice Cream was inspired on one of my favorite Brazilian desserts: passion fruit mousse. It is everything you need on a sunny summer day!
Here am I with another recipe for #IceCreamWeek! ???
I know I promised to post three recipes this week, but life happened and the last one is being pushed to next week. Please, please, forgive me! I promise it will be epic. Just like this one!
If there is one dessert I’ll never say no to, it’s Passion Fruit Mousse, or Mousse de Maracujá in Portuguese. It is my dessert of choice every time I go to a Brazilian restaurant here in the U.S. and there’s always one in the fridge when I go home to Brazil.
So Passion Fruit Ice Cream was an obvious option when I was brainstorming ice cream flavors to post on the blog this summer!
The results don’t disappoint. It is like eating a frozen version of my beloved mousse! It is sweet, tart, creamy and oh so tropical!
Now, one thing that is missing on my photos, is the optional sauce that I usually make from fresh passion fruit. However, I visited a few grocery stores and nobody had passion fruit.
It’s not like they can blame it on being off season, because passion fruit is supposedly available all year round. But yet it is really rare to find one, at least where I live!
Add that to the things I miss from Brazil: always having fresh passion fruit. Or mostly any fruit, really! They are always in season.
If you, like me, cannot find passion fruit, the frozen pulp is just fine to make the ice cream. Goya is one of the brands that I usually find at my supermarket.
If you’re lucky and can get your hands on the real deal, make the sauce. It is delicious and looks great with the seeds (which are edible!). Not to mention, rumor has it that after eating a passion fruit, you’ll fall in love with the next person your eyes fall upon! ???
14 ounces frozen passion fruit pulp, thawed (about 2 cups)
2 cups heavy cream, very cold
Passion fruit sauce: (optional)
1/3 cup fresh passion fruit pulp, with seeds
2/3 cup sugar
1 teaspoon cornstarch dissolved in 1 cup of water
A pinch of salt
Start by putting your heavy cream in the freezer for 10 to 20 minutes, so it can be super cold!
To make the ice cream, whisk together the sweet condensed milk and the passion fruit juice. Reserve.
Using a hand or stand mixer, whip the heavy cream until it holds stiff, billowy peaks, about 3 minutes. Turn the speed to low and add the passion fruit/sweet condensed milk mixture. Mix just until combined.
Transfer the ice cream mixture to a freezer safe container and cover with a piece of wax paper, pressing it against the surface to prevent ice crystals from forming.
Freeze for at least six hours, or up to 2 weeks: The ice cream will become more firm the longer you let it freeze.
If making the sauce, drizzle over the ice cream before serving!
To make the passion fruit sauce:
In a saucepan, combine the passion fruit pulp, sugar and salt. Cook on medium low until it thickens slightly. Add the cornstarch dissolved in water and cook for a couple minutes longer, until thick. Remove from heat and let it cool to room temperature. Transfer to the fridge and chill for at least one hour before serving. It will keep in the fridge for up to a week.
This ice cream is not overly sweet and on the tart side. If you'd like it sweeter, add an extra 1/2 can of sweet condensed milk.
Don’t forget to check out these other delicious ice cream recipes from #IceCreamWeek!