This refreshing vegan passion fruit gelato is a perfect treat for summer, combining the tropical flavors of passion fruit with a creamy base. The tart and sweet profile of passion fruit makes it an exciting dessert that can be enjoyed by everyone.

Ingredients

• Passion Fruit: 15-20 small ripe passion fruits (or about 250 ml of passion fruit puree)
• Coconut Cream: 500 g (about 2 ⅕ cups) of full-fat coconut cream or chilled coconut milk
• Sweetened Condensed Coconut Milk: 320 g (about 1 ½ cups) for sweetness and creaminess
• Granulated Sugar: 50 g (about ¼ cup), adjust to taste
• Optional Garnish: Reserved passion fruit seeds for texture and presentation

Equipment Needed

• Blender or food processor
• Ice cream maker (optional)
• Loaf pan or airtight container for freezing

Instructions

Step 1: Prepare the Passion Fruit

1. Extract the Pulp: Cut the passion fruits in half and scoop out the pulp and seeds into a bowl. If you prefer a smoother texture, you can strain the pulp through a fine-mesh sieve to separate the juice from the seeds, reserving some seeds for garnish if desired.

Step 2: Make the Ice Cream Base

1. Combine Ingredients: In a large mixing bowl, add the coconut cream, sweetened condensed coconut milk, granulated sugar, and the extracted passion fruit juice.
2. Mix Well: Use an electric whisk to mix until all ingredients are well combined and smooth.

Step 3: Churn the Gelato

1. Using an Ice Cream Maker: Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions (usually about 20-25 minutes).
2. No Ice Cream Maker?: If you don’t have an ice cream maker, pour the mixture into a loaf pan lined with parchment paper. Freeze for about 4 hours, stirring every 30 minutes to break up ice crystals until it reaches a creamy consistency.

Step 4: Final Freeze

1. Transfer to Container: Once churned or stirred, transfer the gelato to an airtight container.
2. Freeze Until Firm: Freeze for at least another 4 hours or until completely firm.

Serving Suggestions

• Serve scoops of gelato in bowls or cones.
• Garnish with reserved passion fruit seeds for added texture.
• Drizzle with extra passion fruit coulis or syrup if desired.

Storage Tips

Store any leftover gelato in an airtight container in the freezer for up to two weeks. If it becomes too hard, let it sit at room temperature for a few minutes before scooping.

This vegan passion fruit gelato is not only simple to make but also delivers a burst of tropical flavor that’s perfect for hot summer days. Enjoy this delightful treat as a refreshing dessert that everyone can savor!