Coconut and Passionfruit Vegan Ice-Cream
I am actually not a big fan of passionfruit. Let me explain, I love passionfruit its just that they are always so sour! Worse than a lemon! On the odd occasion where I find passionfruit that actually tastes sweet, I love them very very much. So tropical and delicious. We got given a bunch of home grown passionfruit the other day and I have to say I just let them sit there for a while because I was afraid to try them just in case they were too sour. They were honestly the best passionfruit I have ever had. Incredibly sweet and flavourful. They were not the normal type of passionfruit, they had yellow skin and looked like a smooth lemon. I am sure there is a proper name for them but I don’t know what it is. If anyone knows what they are called please let me know. Either way it has inspired me to finally grow my own passionfruit outside on our little balcony like I have been meaning to for quite a while. I love that passionfruit is a climbing plant. We are going to get old pellets and line our balcony wall and make the passionfruit grow all over them. I have always loved plants that do that, like all those beautiful flowers that grow up and down buildings in Europe. So pretty. Hopefully my passionfruit will turn out sweet. Home grown passion fruits usually are much sweeter I have found, I think the commercial ones must get picked too early and they don’t sweeten well off the vine? I don’t know. Just my guess.
Anyway on to the recipe. This is actually an adaptation of my coconut and lychee ice cream I posted a while ago. Its the exact same recipe, just swapping out the lychees with passionfruit and it works just as well Enjoy!
|Coconut and Passionfruit Vegan Ice-Cream|| |
- ½ cup cashew butter
- 1 ¼ cups coconut milk
- ¼ cup coconut oil
- ¼ cup maple syrup
- 1 tsp vanilla extract
- Juice of half a lemon
- Pulp of 2 passion-fruits
- Place all ingredients except passionfruit into a blender
- Blend for about 1 -2 minutes until well combined.
- Scoop in passionfruit pulp and blend again for 20 seconds
- Transfer to container (I used a loaf tin) and set in the freezer for about 4 hours.
- Allow to defrost for 2-5 minutes before serving
- Serve with extra passionfruit pulp