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Coconut and Passionfruit Ice Cream

Serves 6


  • 2 1/2 cups Australian thickened cream
  • 1 1/4 cups coconut milk
  • 4 egg yolks
  • 1/2 cup caster sugar
  • 1/2 cup fresh passionfruit pulp (use 6 passionfruit)
  • almond bread, for serving
  • mint, for garnish
Download Recipe (PDF)


  1. 1. Combine cream and coconut milk in a saucepan and bring to the boil over low heat. Remove from heat and cool slightly.
  2. 2. Beat yolks and sugar together in a large bowl until thick and pale. Gradually whisk in the cream mixture. Pour mixture into saucepan and cook over low heat, stirring with a wooden spoon for 15 minutes until mixture coats the back of a spoon. Stand for 15 minutes to allow to cool and stir in passionfruit pulp.
  3. 3. Pour mixture into a bowl and refrigerate for 1 hour or until completely cold.
  4. 4. Pour mixture into a chilled ice cream churn and churn until thick, approximately 1 1/2 hours, following manufacturers instructions.
  5. 5. Transfer ice cream to a 2 litre capacity freezerproof container and freeze. Serve in bowls, accompanied with almond bread and garnished with mint.

Tips / Handy Hints

Freeze ice cream churn for at least 24 hours before making ice cream.


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