Table of Contents
- An ‘Easy No Churn Ice Cream Recipe’ for those in the know and those who aren’t
- So, how many ingredients do we need to make simple ice cream?
- What is the difference between no-churn ice cream and regular ice cream?
- How to make Passionfruit No Churn Ice Cream
- How to eat Passionfruit No Churn Ice Cream
- Like this recipe? Then you might also like these related recipes on flaevor.com
- Recipe: Passionfruit No Churn Ice Cream
An ‘Easy No Churn Ice Cream Recipe’ for those in the know and those who aren’t
Whether you are an experienced, intermediate or novice cook, this no-churn ice cream recipe will come as a pleasant surprise to any dedicated cook (or baker). It seems too simple to be true, especially as ice cream itself is a bit of a fantasy treat that most people wouldn’t consider making at home, assuming, of course, that it requires difficult or complicated equipment.
So, how many ingredients do we need to make simple ice cream?
No churn ice cream recipes can be found all over the internet and it’s refreshing to discover how simple the process is. With just 4 ingredients and 4-6 hours freezing time, it’s cheap and just as satisfying as any shop-bought version. In fact, you might even end up liking the homemade version better!
What is the difference between no-churn ice cream and regular ice cream?
The most obvious difference is that traditional ice cream requires an ice cream machine to churn the ingredients, which include eggs and sugar. No churn ice cream requires only a blender or food processor to quickly mix sweetened condensed milk, double cream and fruit, chocolate or other sweet flavours. No eggs or sugar are needed and by adding a few tablespoons of an alcohol-based liqueur, the consistency remains thick and creamy without turning into freezer ice.
How to make Passionfruit No Churn Ice Cream
A very simple method: Thick double cream is whipped into soft peaks, then deliciously sweet and thick condensed milk is added and whipped again. In this recipe, the passion fruit flavour comes from a combination of passion fruit pulp and passion fruit liqueur. To assemble, simply place the whipped cream in sections in a freezer container with a drizzle of passion fruit pulp to create beautiful layers. Freeze for 4-6 hours or overnight and it’s ready to eat.
How to eat Passionfruit No Churn Ice Cream
If you have reserved some passionfruit pulp then this is the perfect topping to drizzle over a few scoops. A garnish or grated white chocolate would be lovely or simply serve it alongside warm and cold puddings, cakes, pancakes or crepes.
In Germany, ice cream is served with a traditional spiced fruit rum called Rumtopf. Fruits, sugar and spices are preserved in rum over a number of weeks and months to produce a delicious liquor which is then poured over ice cream. This passionfruit flavour here pairs very well with the rum and spice-soaked fruits. Rumtopf recipe here on flaevor.com
Like this recipe? Then you might also like these related recipes on flaevor.com
- Cardamom Baked Apples with Mascarpone
- Crepes with Spiced Rum Plum Compote
- Rumtopf Recipe – Fruit Soaked in Spiced Rum
Recipe: Passionfruit No Churn Ice Cream
Passionfruit No Churn Ice Cream
Ingredients
- 300ml double cream
- 175g condensed milk
- 120ml passionfruit pulp, fresh or tinned
- 2 tbsp passionfruit liqueur, or Passoã
Instructions
- Whisk cream until soft peaks form. Add condensed milk and whip again until thick and fluffy.
- Scrape down the sides of the mixing bowl and add 60ml of the passionfruit pulp along with the passionfruit liqueur. Whip again until combined.
- Pour 1/4 of the cream mixture into a freezer container, then drizzle over 1/4 of the remaining passionfruit pulp. Repeat this process 3 more times.
- Cover the container with a lid or clingfilm and freeze for 4 – 6 hours or overnight. Serve with an extra topping of passionfruit pulp.
