Delicious No-Churn Passion Fruit Ice Cream

Begin by mixing the sugar and pectin together in a bowl. Add the warm puree of passion fruit, stirring well to combine.

Next, incorporate the dry milk and honey, blending until fully mixed. Heat this mixture gently until it reaches a boil, then simmer for 1-2 minutes before removing it from the heat.

Pour the mixture into a wide baking dish, cover with plastic wrap, and let it cool in the refrigerator for 1-2 hours.

Once the mixture is cooled, carefully pour it into silicone molds. Place them in the freezer and let them harden for at least 10-12 hours.

After freezing, remove the ice cream from the molds and set them aside for glazing.

In a heatproof bowl, combine the milk chocolate and vegetable oil. Melt the mixture over a double boiler until it reaches approximately 45°C (113°F).

Using a blender, blend the mixture until smooth. Then, gently fold in the chopped nuts using a spatula to combine thoroughly.

With the glaze ready, dip each frozen ice cream into the chocolate mixture, ensuring it’s evenly coated. Let any excess drip off before placing them on a wire rack to set.

Once glazed, enjoy your homemade ice cream as a refreshing treat!