If you love bright tropical flavours you will adore this Ninja Creami passion fruit ice cream. Intensely fruity & creamy, the natural tang of the passion fruit cutting through the ice cream’s sweetness. All without any ultra processed ingredients!
Ninja Creami Passion Fruit Ice Cream
One of the things I really love about the Ninja Creami is the ease with which you can make delicious ice creams (as well as sorbets and frozen yoghurts) all using natural ingredients with no added nasties!
This fruity, tangy, and fully flavoured passion fruit ice cream is a beautifully smooth soft serve which instantly transports you to the tropics!
My not so secret ingredient is a pouch of passion fruit cocktail puree as the fruit base for this ice cream, as well as for passion fruit sorbet, and passion fruit froyo! Easily available at any time of year!
Even better once spun this ice cream is scoopable from the freezer.
More Ninja Creami Recipes
- Ninja Creami strawberry sorbet is a pretty pink refresher!
- Classic Ninja Creami vanilla ice cream
- Mango sorbet is easy to make and refreshing after a heavy meal
- All my Ninja Creami recipes
Good ice cream is a science, needing a careful balance of sugar, water and fat for the perfect texture, freezing point and mouth-feel. It took a good few experiments to get this passionfruit ice cream perfect.
Too little sugar and fat and the ice cream is icy, too much sugar and the ice cream does not freeze, and with too much fat the machine will churn it to butter as it spins.
I’ve found that for a fruit based ice cream British single cream (18% fat) works perfectly!
I have reduced the sugar as much as possible so the ice cream is still sweet and has a great texture but is not overly sickly sweet.
There is enough fat in the cream to make a delicious smooth creamy ice cream which is stable and doesn’t melt too quickly into a watery liquid.
All of this without needing processed additions like pudding mix or gums which I prefer not to use.
Why make this recipe
- It uses simple everyday “clean” ingredients
- It’s easy to make – prepare the ice cream in advance, blitz in the tub and then process in the Creami
- Delicious – perfect creamy, gelato style passion fruit ice cream, which once processed will scoop from the freezer
- Far cheaper than premium store bought ice cream – and no nasties – this is UPF free!
- Adaptable – once you have learnt and memorised this easy recipe it is the base for so many more flavours.
Ninja Creami Passion Fruit Ice Cream Ingredients
- Passion Fruit Puree – A pouch of passion fruit cocktail puree, this is not the same as a cordial or syrup. I like the Funkin brand which contains only passion fruit and sugar. The pouches are shelf stable, and once opened will last for just over a week in the fridge, or leftovers can be frozen.
- Cream – British single cream (18% fat). Or you can use a mixture of two parts semi skimmed milk to one part double cream which has almost the same fat content. (This is an easy swap to both remember and calculate).
This is my preferred method as I usually have double cream in the fridge to use in other recipes.
I will usually weigh the cream and milk – it is close enough to 1ml = 1g for the recipe to work
- Sugar – I usually use golden caster for some extra flavour.
- Maple Syrup – This makes the biggest difference to a smooth ice cream that does not melt too fast. You can also use corn / golden syrup, or honey.
- Lime – Adds extra flavour and balance
How to make Ninja Creami passion fruit ice cream – step by step
Follow my step by step instructions, with hints and tips for how to make this passionfruit ice cream perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Put all the ingredients into the Creami pot.
Helen’s Pro Tip
Rather than measure in a jug or cups I weigh the ingredients straight into the pot. 1g to 1ml is accurate enough.
Step Two – Gently whizz with a stick blender to mix.
Blitz this gently as the mixture is quite thin so it is easy to whizz it out of the full container.
Alternatively, put the tub into the Creami and spin on the milkshake setting. I find the mixture can spill out of the tub, so add about two thirds of the cream, and stir the rest in after processing to prevent mess.
The syrup will sink to the bottom of the container when you add it, so check it has been properly mixed in as it can sit in a layer right at the bottom of the tub.
Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.
Step Two – If the passion fruit mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.
Freezing with the lid off can help to stop these humps forming. Different recipes and freezers will cause different sized humps to form. If your mixture always forms a large hump give it a stir after an hour or so in the freezer.
Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
Put the tub in the machine and spin – with the regular Creami (the NC300 which makes pint pots) the light ice cream cycle gets the best results for this recipe.
I found this recipe does not need a respin but it can depend on the puree you used and the temperature of the freezer.
What do I do if my passion fruit ice cream is grainy / sandy?
If your ice cream looks sandy or grainy after processing put it back in the machine and run the respin cycle, repeat as needed. You can also add a splash of milk to help it along.
Do NOT add cream – as this will freeze into small lumps which will not be blitzed on a respin cycle.
Serving suggestion
Enjoy straight away as is, or top with some fresh fruit
Storage
Your ice cream will keep for a couple of weeks in the freezer in an airtight container, and should be scoopable from the freezer.
I smooth out the top before returning to the freezer in case it does need a respin.
Hints and Tips
- The recipe is for the regular “original” Ninja Creami (NC300). If you have the deluxe model multiply the recipe by 1.5x to fill the tub.
- Make sure the mixture is completely frozen before processing. You might have to turn up your freezer in hotter weather. On my basic freezer, turning the dial up to a higher number makes the freezer work more, giving a colder temperature. If you freezer is more sophisticated then you might have direct control of temperature.
- If you add some additions using the mix-in function, then any re-spinning of the ice cream after refreezing will blend them completely.
- Wash the lid and blade as soon as the machine has finished.
- Leftover passion fruit puree can be frozen. I portion into a silicon ice cube tray and once frozen transfer to an airtight freezer box.
FAQs
My half finished tub of ice cream has frozen solid
Either just let it thaw slightly, or process again with the light ice cream function. You can’t use the re-spin function on a solid mixture. You can also add glycerine, as detailed above.
Well, it is admittedly an expensive device but we are loving homemade fruit based ice creams, sorbets and froyos with no added nasties.
The containers, lids, and paddle are top-rack dishwasher safe. Ensure the paddle, tub, outer bowl, and lids are all separated before placing them in the dishwasher. Sometimes water can get trapped in the lid – make sure the lid is positioned with the sliding knob facing down so that water can drain out.
The advantage of the Deluxe NC501 model is that it has more cycles and you can process only half a tub at a time. We have the NC300 model which is perfect for a two person household with a smaller freezer.
The other advantage of the deluxe machine is the larger pots, which might help you if you have many people clamouring for ice cream.
Ninja Creami Passion Fruit Ice Cream – Easy Tropical Ice Cream
Ingredients
- 220 g passion fruit puree (1)
- 50 g sugar (2)
- 2 tbsp maple syrup (3)
- 225 ml single cream (5)
- ½ lime, juice & zest
Instructions
- Prepare the tub – Add all the ingredients to the Creami tub.Gently whizz with a stick blender. the mixture is quite thin, so it is wasy to whizz it out of the tub. Alternatively, put the tub into the Creami and spin on the milkshake setting. I find the mixture can spill out of the tub, so add about two thirds of the cream, and stir the rest in after processing to prevent mess.The syrup can sink to the bottom of the container so check it has been mixed in. Freeze until solid; this can take overnight or up to 24 hours depending on your freezer.220 g passion fruit puree, 50 g sugar, 2 tbsp maple syrup, ½ lime, juice & zest, 225 ml single cream
- Check for humps – If the passion fruit mixture has developed a hump or bump in the middle scrape with a spoon so it is flat.Do not spin a mixture that has a large hump, without flattening it first. You may damage your machine.
- Process – Put the container in the machine and spin – with the regular Creami (the NC300) I have found that the light ice cream cycle gives the best results. This recipe is unlikely to need a respin, but if needed respin.
Notes
- Passion Fruit Cocktail Puree – Which contains only passion fruit and sugar. Not cordial or syrup. Leftover puree can be stored in the fridge for just over a week or frozen.
- Sugar – I usually use golden caster
- Maple Syrup – adds sweetness, flavour and improves the texture of the final ice cream. You can also use honey or golden syrup.
- Lime – To extract the most juice roll the whole lime on the work top under the heel of your hand exerting a gentle pressure.
- Cream – British single cream (18% fat). Or you can use a mixture of two parts semi skimmed milk to one part double cream (48% fat). This mixture has almost the same fat content. This will be 150ml milk and 75ml double cream. I nearly always weigh the cream and milk using 1ml = 1g as a guide, the recipe will still work perfectly.
- This recipe is for the regular NC300 Ninja Creami, with (American) pint pots. For the Deluxe model use 1.5X the ingredients.
- Make sure the mixture is completely frozen before processing.
- Once spun this recipe can generally be scooped straight form the freezer without reprocessing. However smooth before returning to the freezer in case it needs to be spun again.
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