Passionfruit Popsicle

Passionfruit Popsicle


Yields10 Servings

A no-churn ice cream is the perfect summer dessert because of just how easy it is to pull together. I’m levelling it up with this passionfruit popsicle, which has a passionfruit coulis and zingy passionfruit glaze.

You can also use the mixture and freeze in a lined loaf tin – skip the glaze and just swirl through the coulis and make a lovely tub of passionfruit ice cream.


 


 

Ingredients


Passionfruit Coulis
 70 g Sugar SyrupBoil together 40g Water + 40g Sugar, then weigh the required amount
 2 g Xantham Gumhttps://amzn.to/3xCElIc
Vanilla No Churn Ice Cream
 390 g Sweetened Condensed Milk
 600 g Double/Heavy Cream
 1 Vanilla Pod
Passionfruit Glaze
 390 g Passionfruit Pureehttps://amzn.to/4cBnx32
 40 g Caster/White Sugar
 4.50 g Pectin NH
 2 g Citric AcidOptional but elevates the flavour
Equipment

Method


Passionfruit Coulis
1

Into a tall jug, add the sugar syrup, passionfruit puree and xantham gum.

2

Blend them together for 1 minute to thicken it slightly, then pour it into a container and chill in the fridge, covered, for 2 hours.

Vanilla No Churn Ice Cream
3

Into a large bowl add the condensed milk. In a seperate bowl, whisk together the cream and vanilla until you have a soft peak. Just be careful not to over whip it.

4

Fold the whipped cream through the condensed milk in 3 parts until you have a homogenous mixture.

Assembly
5

Remove the passionfruit coulis from the fridge and add it to a piping bag.

6

Pipe swirls onto the bottom of a popsicle mold then add a thin layer of the no churn ice cream.

7

Keep layering the popsicle mold, swirling in the passionfruit coulis into the ice cream as you go.

8

Once you add the final layer of ice cream, smooth the top of the molds, and pipe a final layer of coulis and swirl this through. Freeze them for atleast 6 hours or ideally overnight.

Passionfruit Glaze
9

Whisk together the caster sugar, pectin NH and citric acid then add to passionfruit puree in a small saucepan.

10

Bring just to a boil on medium heat. Allow to simmer for 10 seconds and then remove it from heat. Place it into a tall jug and stir if a skin forms.

11

Allow it to cool to 36-40C before removing your popsicles from the freezer and dipping them quickly into the glaze (they need a good 2-3 dunks!). Allow the excess to drip off then quickly flip it upright and allow it to set.

12

Serve immediately or place them back in the freezer and serve later.

Ingredients

Passionfruit Coulis
 70 g Sugar SyrupBoil together 40g Water + 40g Sugar, then weigh the required amount
 2 g Xantham Gumhttps://amzn.to/3xCElIc
Vanilla No Churn Ice Cream
 390 g Sweetened Condensed Milk
 600 g Double/Heavy Cream
 1 Vanilla Pod
Passionfruit Glaze
 390 g Passionfruit Pureehttps://amzn.to/4cBnx32
 40 g Caster/White Sugar
 4.50 g Pectin NH
 2 g Citric AcidOptional but elevates the flavour
Equipment

Directions

Passionfruit Coulis
1

Into a tall jug, add the sugar syrup, passionfruit puree and xantham gum.

2

Blend them together for 1 minute to thicken it slightly, then pour it into a container and chill in the fridge, covered, for 2 hours.

Vanilla No Churn Ice Cream
3

Into a large bowl add the condensed milk. In a seperate bowl, whisk together the cream and vanilla until you have a soft peak. Just be careful not to over whip it.

4

Fold the whipped cream through the condensed milk in 3 parts until you have a homogenous mixture.

Assembly
5

Remove the passionfruit coulis from the fridge and add it to a piping bag.

6

Pipe swirls onto the bottom of a popsicle mold then add a thin layer of the no churn ice cream.

7

Keep layering the popsicle mold, swirling in the passionfruit coulis into the ice cream as you go.

8

Once you add the final layer of ice cream, smooth the top of the molds, and pipe a final layer of coulis and swirl this through. Freeze them for atleast 6 hours or ideally overnight.

Passionfruit Glaze
9

Whisk together the caster sugar, pectin NH and citric acid then add to passionfruit puree in a small saucepan.

10

Bring just to a boil on medium heat. Allow to simmer for 10 seconds and then remove it from heat. Place it into a tall jug and stir if a skin forms.

11

Allow it to cool to 36-40C before removing your popsicles from the freezer and dipping them quickly into the glaze (they need a good 2-3 dunks!). Allow the excess to drip off then quickly flip it upright and allow it to set.

12

Serve immediately or place them back in the freezer and serve later.

Passionfruit Popsicle