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Passionfruit ripple ice-cream

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Step up your dessert game with this easy Passionfruit ripple ice-cream. Bursting with fresh and tangy flavours, it's perfect for summer entertaining.

  • Makes about1
  • Cook time20 minutes
  • Prep time20 minutes, + cooling and 9 hours freezing time
Passionfruit ripple ice-cream

Ingredients

  • 270ml can coconut cream
  • 1 cup (250ml) milk
  • 8 Coles Australian Free Range Egg yolks
  • 1/2 cup (110g) caster sugar
  • 2 passionfruit, halved

Passionfruit curd

  • 2 passionfruit, halved
  • 25g butter
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1/4 cup (55g) caster sugar
  • 1 tbs lemon juice

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine the cream, coconut cream and milk in a large saucepan. Place over medium heat. Bring to a simmer. Remove from heat.
  2. Step 2

    Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.
  3. Step 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. Step 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. Step 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. Step 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. Step 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.

Passionfruit ripple ice-cream

Passionfruit ripple ice-cream
  • Makes about1
  • Cook time20 minutes
  • Prep time20 minutes, + cooling and 9 hours freezing time
Ingredients
  • 270ml can coconut cream
  • 1 cup (250ml) milk
  • 8 Coles Australian Free Range Egg yolks
  • 1/2 cup (110g) caster sugar
  • 2 passionfruit, halved

Passionfruit curd

  • 2 passionfruit, halved
  • 25g butter
  • 1 Coles Australian Free Range Egg, lightly whisked
  • 1/4 cup (55g) caster sugar
  • 1 tbs lemon juice
    Description

    Step up your dessert game with this easy Passionfruit ripple ice-cream. Bursting with fresh and tangy flavours, it's perfect for summer entertaining.

    Method
    1. Step 1

      Combine the cream, coconut cream and milk in a large saucepan. Place over medium heat. Bring to a simmer. Remove from heat.
    2. Step 2

      Use an electric mixer to whisk the egg yolks and sugar in a large heatproof bowl until very pale and creamy.
    3. Step 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. Step 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. Step 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. Step 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. Step 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.