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A coupe glass with vegan passionfruit ice cream on a silver tray with 2 chocolate covered goldenberries.

Vegan Passionfruit Ice Cream Recipe

Passionfruit pulp, coconut milk, sweetened cream of coconut with a bit of Peruvian pisco (optional) makes a unique and delicious vegan ice cream!
5 from 4 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Freezing Time 30 minutes
Total Time 1 hour 5 minutes
Course Desserts
Cuisine Peruvian
Servings 4 servings
Calories 231 kcal


  • cup passionfruit pulp - thawed
  • ½ cup lite coconut milk
  • ½ cup sweetened cream of coconut - see Ingredients in post
  • 2 tablespoons pisco - see Tips and FAQ in post
  • 1 tablespoon agave nectar
  • 1 teaspoon vanilla
  • ¼ teaspoon fine sea salt


  • Thoroughly combine all ice cream ingredients using a bowl with a whisk or a blender. (A blender is much easier). Taste for sweetness and add as desired. This is an important step. Passionfruit is quite tart, but everyone has different taste buds. We like the tartness.
  • If you're in a hurry, you can stick the ice cream mix in the freezer to speed the process. Don't leave it too long! Otherwise, place in the refrigerator until it's very cold.
  • Following your manufacturers instructions, freeze the ice cream. My Cuisinart takes 20-25 minutes depending on how cold it starts out.
  • Scoop into serving dishes or glasses. Garnish as desired. Enjoy!


Calories based on one-fourth of the recipe (a scoop).


Calories: 231kcal

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com