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!
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Ingredients
- ⅔ 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
Instructions
- 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!
Notes
Calories based on one-fourth of the recipe (a scoop).
Nutrition
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