No-Churn Passion Fruit Cheesecake Ice Cream

If there is ONE ingredient that perfectly sums up the flavour of summer it would be passion fruit right? (side note: we call it granadilla here in South Africa and I’d love to be able to tell you a funny, quirky story as to why we do but frankly the internet let me down on this one!) And if there is ONE dish that perfectly sums up the feeling of summer, it’s of course, ice cream. Put them together and you’re basically eating a summer holiday! My kinda food.

Also, incase you haven’t noticed yet, there are TWO desserts in ONE here. Bonus! Cheesecake and ice cream are always a good idea.

Put them together and you have a damn good idea! This ice cream is for those days when someone asks you, would you like cheesecake or ice cream? And your answer? Just say ‘YES!’

I crumbled in my favourite Eet Sum Mores (appropriately named, yet innappropriately spelled) but you could use Oreos or gingersnaps or chocolate chips, throw in some caramel swirl or lemon curd, or crushed up meringue!

*sigh* I love my job.

No Churn Passion Fruit Cheesecake Ice Cream

Makes 1L
225g full fat cream cheese

1 tin (400g) sweetened condensed milk

1 1/2 cups cream, whipped to stiff peaks

230g passion fruit pulp

5-8 shortbread biscuits, crumbled

Beat cream cheese until smooth then add in the condensed milk and mix until creamy. Fold in the whipped cream gently and lightly to retain the air.

Pour a third of the mixture into a freezer-proof container (a metal loaf tin works well), swirl 1/3 of the passion fruit into the mix then crumble over some of the shortbread. Repeat with the rest of the mix, swirling and scattering in between each layer. Freeze until firm (about 4 hours). To serve, remove from the freezer for 10 minutes then serve scoops with extra passion fruit pulp and crushed shortbread, if desired.

TIP Not a passion fruit person (are you even human?!) then imagine this frozen creamy cheesecakey goodness swirled with strawberries, or blueberries, or mango – no pineapple!

10 Comments

Kat on 2nd September 2016 at 3:36 am

I live in Peru and they call them granadillas here too.

Katelyn Williams on 16th September 2016 at 5:05 pm

I like you already 🙂
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- Yvonne Mashishi on 13th February 2021 at 5:26 pm
  
  I live in Pretoria South Africa and this year my granadilla tree is yeilding dozens. Am defifinitely going to try this💖💖💖💖💖💗
  Reply

Harry Sattetwhite on 12th August 2018 at 7:29 pm

I have lived in several countries on Latin America where the fruit is maracuya, parchita, parcha and granadilla as well. Whatever they call it, it is my favorite flavor. Ice cream from it is a delight. Just made the recipe without the shortbread biscuits and using concentrate (the fruit is never available where I live) which I boiled with sugar and a little corn starch, then added a pat of butter. Made it in layers as suggested and still waiting for it to freeze well to eat. Sure it will be good!

Elizabeth on 29th October 2019 at 4:29 pm

HI Kate

I came across this recipe in an effort to use up some of the sea of passion fruit coming off our vines. It really caught my eye and I’m keen to try it. I just notice that in the photo the passion fruit puree looks less “pippy” and as if it may have been cooked a bit because the pips are a darker black and the syrup more transparent. I have been experimenting a lot….. and just wondered if you had done anything to the pulp before using it, or not.

Well done on what looks like a wonderfully adventurous but not too daunting bunch of recipes. The recently hot weather has made me keen to try more of the ice lolly’s and cold recipes.

Kind regards

Elizabeth

Kate on 5th November 2019 at 4:02 pm

Hi Elizabeth

Thank you so much for taking the time to write to me! Regarding the passionfruit pulp, it will depend on what you can buy or get where you are. The recipe will work equally well with fresh or cooked passionfruit pulp – depending on what you like! Here in South Africa, the storebought passionfruit pulp is more like a coulis and can be very sour but I have made this with raw passionfruit pulp and it is just as delicious! Hope you give it a try x
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ashok on 28th December 2020 at 11:29 am

Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

Kylie on 21st November 2022 at 9:27 pm

Looks amazing!
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Anna on 26th January 2022 at 7:22 am

Hello Kate
Can I make this ice cream using my ice cream maker?
The recipe sounds wonderful and looks great.

Regards
Anna

Kate on 15th February 2022 at 4:15 pm

Hi Anna, yes you could make this in your ice cream machine. Don’t whip the cream, just stir the liquid cream into the cream cheese mixture and continue as per your machine instructions.
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