Lilikoi (Passion Fruit) Ice Cream

July: National Ice Cream Month

Anyone who is passionate about passion fruit flavors will love lilikoi ice cream. This no-churn recipe only has 3 ingredients, the main one being passion fruit pulp. Lilikoi, as passion fruit is called in Hawaii, grows abundantly there and can be found all over the islands (it is also cultivated in California and Florida in the United States).

But in Texas where we live and in other places that do not have the fresh fruit readily available, we just look for the frozen pulp, defrost and use it in our recipes. The tart taste is balanced with the sweetened condensed milk and cream—and it reminds Islander of her beloved home state far away. Cool off this summer with a tropical treat and make no-churn lilikoi ice cream during National Ice Cream Month.



  • 2 cups heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk
  • ¾ – 1 cup passion fruit pulp, defrosted


Beat the cream until stiff peaks form. In a large bowl, mix the condensed milk with passion fruit pulp.

Fold the whipped cream into this mixture until smooth, being careful not to whip more air into it. Place in a loaf pan or freezer-safe container. Cover and freeze for at least six hours or overnight. Remove from the freezer. Let stand for a few minutes and scoop into cones or dessert dishes.


  • Optional: Boost the color of the lilikoi ice cream with a few drops of golden yellow gel color/food paste.
  • Look for other lilikoi and ice cream recipes by searching our blog.

No Churn Blueberry Ice Cream

July: National Blueberry Month, National Ice Cream Month

Texas is home to beautiful bluebonnets but there are bountiful blueberries on a few farms, too. Every summer if we can/are able, we try to go pick blueberries at Moorhead’s Blueberry Farm in Conroe, Texas, the state’s first commercially operated blueberry farm since the mid-1970s.


After sweating on the farm working to fill our baskets with five pounds each, we still had more than enough to snack on these fruits or cook with them. We have made blueberry muffins, scones, cobblers, clafoutis, cheesecakes, pies, popovers and pancakes before. But for this particular post, we made no-churn blueberry ice cream as a doubly delicious way to celebrate National Blueberry Month and keep cool this summer during National Ice Cream Month.


(Adapted from Delish)


  • 4 cups blueberries
  • ¼ cup sugar, granulated white
  • 1 lemon, juiced and zested
  • 2 cups (1 pint) heavy whipping cream
  • 1 can (14 ounces) sweetened condensed milk


Wash and dry blueberries. Place in a blender and puree them. Add the sugar and blend well.

Transfer the pureed blueberries to a small saucepan. Add the lemon juice and zest. Bring to a boil on the stove, stirring constantly. Lower the heat to medium and simmer until thickened, about 10-15 minutes. Remove from the stovetop and cool completely.

In a large mixing bowl, pour the condensed milk. Stir in the cooled blueberry mix. In a separate mixing bowl, beat the heavy whipping cream until stiff peaks form.

Fold the whipped cream into the blueberry mixture until well combined. Place in a large loaf pan or ice cream container. Freeze overnight. Scoop and serve with fresh blueberries.


  • We usually give away some of our fresh-picked blueberries from our abundance to  elderly friends so they could enjoy the summer fruits, too. With our labor, sometimes they give back with a blueberry dessert! Sharing surely is caring!
  • July 8 is National Blueberry Day.
  • Search our blog for other blueberry and no-churn ice cream recipes.

Kona Coffee Liqueur Ice Cream

September 29: International Coffee Day

Ethiopia, Colombia, Jamaica, Indonesia, Vietnam. These are some of the countries that are world famous for producing fine coffee. The United States ranks in the top 10 in many coffee polls, thanks in part to Hawaii’s contribution! Kona (Big Island) is the most popular but there are coffee plantations and estates on the other Hawaiian Islands.

We proudly put Hawaiian coffee in recipes that call for this ingredient. That way we feel like we are supporting America and Hawaii’s local economy while adding a touch of aloha to our dishes. In our no churn coffee ice cream, we add a double dose of Kona coffee in the recipe by dissolving Kona coffee crystals in Kona coffee liqueur. It is onolicious!

Enjoy no churn Kona coffee liqueur ice cream on International Coffee Day!



  • 1-2 teaspoons instant Kona coffee crystals
  • 1 teaspoon vanilla, hot water or Kona coffee liqueur
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups heavy whipping cream, whipped
  • a few drops of brown food coloring/paste (optional)


In a small cup, dissolve the coffee crystals into liquid (vanilla, water or liqueur). Blend well with the sweetened condensed milk.

In a mixing bowl, beat the heavy whipping cream until peaks form. Fold in the whipped cream into the condensed milk mixture. Add a bit of brown food coloring (optional). Place in a loaf container, cover and freeze overnight.


  • Hawaii is only one of two states in America that grows coffee commercially. California is the other state. Georgia is in the early stages of experimenting with coffee growing. Puerto Rico, a U.S. territory, has had a coffee plantation for some time.
  • Check out our other Kona coffee recipes: cupcakes, cheesecake and cookies, oh my!
  • Search our blog for other no-churn ice cream recipes under our Theme Menu option.