By splitting up two ingredients, I am able to make both at the same time.
In a big bowl, mix the matcha with hot water, mix well and leave aside to cool.
Put all the passion fruit pulps in a blender and mix for about 30 seconds.
Strain the juice into a big bowl.
Mix half a can of the condensed milk with the matcha and mix well using a spatula.
Mix the other half of the condensed milk with the passion fruit juice and mix well using a spatula.
Whip up the whole cream at high speed (I use #5 on my Kenwood) for 10 minutes or until peaks are formed.
Fold half of the whipped cream in the matcha mixture and the other half into the passion fruit mixture. Mix well.
Pour each mixture in separate containers and freeze at least 4 hours or overnight.