It looks like you are using an old version of your browser and some features of our website might not work properly.

For the best online experience, we recommend you update to the latest version.

Passionfruit Ripple Ice Cream

Home  >  Inspire & Create  >  Something Sweet  >  Passionfruit Ripple Ice Cream


Passionfruit Ripple Ice Cream


20 mins
(+ cooling & 9 hours freezing time)


20 mins




About 1.5L



  • 2 cups (500ml) thickened cream
  • 270ml can coconut cream
  • 1 cup (250ml) milk
  • 8 Coles Australian Free Range Egg yolks
  • ½ cup (110g) caster sugar
  • 2 passionfruit, halved
  • Passionfruit curd
  • 2 passionfruit, halved
  • 25g butter
  • 1 Coles Australian Free Range Egg, lightly whisked
  • ¼ cup (55g) caster sugar
  • 1 tbs lemon juice


  1. Combine the cream, coconut cream and milk in a large saucepan. Place over medium heat. Bring to a simmer. Remove from heat.
  2. Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.
  3. Whisking constantly, gradually add cream mixture to the egg mixture in a slow, steady stream. Pour into a clean saucepan. Place over medium-low heat.
  4. Cook, stirring with a wooden spoon, for 10 mins or until the custard thickens and coats the back of a spoon. (Alternatively, stir until custard reaches 80°C on a sugar thermometer.) Stir in the passionfruit pulp. Set aside to cool.
  5. Strain custard mixture through a fine sieve into a shallow metal container. Discard solids. Cover with foil. Place in the freezer for 6 hours or until firm.
  6. Meanwhile, to make the passionfruit curd, combine the passionfruit pulp, butter, egg, sugar and lemon juice in a small saucepan over medium heat. Cook, stirring constantly, for 5 mins or until mixture boils and thickens. Set aside to cool completely.
  7. Roughly break up the ice cream with a metal spoon. Transfer to a food processor and process until smooth. Return to the container. Add the passionfruit curd and gently swirl to marble. Cover with foil and place in the freezer for 3 hours or until firm.