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Vegan Passionfruit Ice Cream Cups

Bite-size, no churn ice cream recipe perfect for entertaining. Just blend and chill!
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 16 cups
Author Keren


  • Base
  • 1/2 cup raw almond
  • 5 pitted medjool dates
  • 1 tbsp coconut flakes or shredded coconut
  • 1 tbsp coconut oil
  • a pinch of salt
  • Filling:
  • 1 cup coconut cream the thick creamy bits from a can of coconut milk left in the fridge overnight
  • 2 tbsp of your favourite sweetener I use Norbu
  • 1 1/2 tbsp lemon juice about half a lemon
  • 2 tbsp Passionfruit pulp plus extras for serving


  1. Add all the ingredients for the crust into a food processor or a small power blender until a dough forms.
  2. Place about a teaspoon into a mini muffin silicon tray and press down with your fingers to flatten and cover the base. Place in the freezer while you make your ice cream filling.
  3. Blend all the ingredients until is well-combined and smooth. Pour over the base, cover with foil and place back into the freezer for at least 3 hours.
  4. Take out of the freezer and allow to slightly defrost for about 5-10 minutes before eating.