Ingredients   

Pulp of 8 passionfruit
Juice of 1 lemon
Small handful fresh mint
2 cups coconut milk
1/3 cup maple syrup
Small pinch of salt

Method   

Add the passionfruit pulp, coconut milk, maple syrup, lemon juice and salt to a food processor or blender and pulse until smooth

Line a loaf pan with baking paper and pour in the ice cream

Place in the freezer for at least 2 hours. Remove the ice cream from the freezer about 10 minutes before serving to allow it to thaw slightly

Serve with fresh mint and extra passionfruit pulp