Coconut & passionfruit ice cream (no churn)
Cool, creamy coconut ice cream that you can whip up in few minutes, rippled with fragrant passion fruit sounds pretty good to me. This is an exotic dessert that you can keep stashed in the freezer for dreary days that need perking up.
You can either use pre-made coulis or simply mix icing sugar and passion fruit pulp together to taste. It’s up to you if you wish to remove the seeds or not. You can also amp-up the coconut flavour with a touch of coconut extract if you like.
200ml double cream
150ml can coconut cream
175g condensed milk
100ml passion fruit coulis (see note)
Coconut extract to taste (optional)
Place everything except the passion fruit into the bowl of a stand mixer and whip on full power until the mixture is thick and fluffy. This will take several minutes. Gently ripple through the passion fruit by hand before pouring the mixture into a freezer-proof lidded tub. Freeze until solid. Allow to defrost at room temperature for a few minutes before serving, with a little sprinkle of toasted coconut if you like.