Luscious and creamy, with a tropical fruity, nutty flavor, you’ll learn how to make no-churn ice cream through this Pineapple Guava Ice Cream recipe. And it’s the perfect, easy and delicious summer treat!I’m wondering if the following has ever happened to you. . . .
You taste something and it’s delicious, and you think you know what it is, but really, you have absolutely no idea — it’s on the tip of your tongue. (Literally. And yes, pun intended.)
You just can’t decipher the flavors. Is it fruity? Is it nutty? Vanilla? I know, it’s apple! No, it’s something tropical. Oh wait, I actually really have no idea. I should know — I eat everything, I’m a food and flavor expert. Sheesh, no idea!
Know what I mean? (Or have I just confused you and given you a headache?)
I adore the flavor of guava, and it’s also one of those mystery flavors for me. If I’m not seeing it, I get as far thinking it’s floral and tropical, before just accepting it’s delicious and trying move past the not knowing.
If I know it’s guava however, I’m like “oh yea guava, it’s one of my favorite flavors!”
I was so excited to make this Pineapple Guava Ice Cream Recipe!
When I opened the package the room was immediately perfumed with their intense, delectable fragrance. That, and the site of them was all the inspiration I needed to make Pineapple Guava Ice Cream.
Good thing I’m the one who made this Pineapple Guava Ice Cream recipe, or I be racking my brain, trying to figure out what the flavor was — but loving the ice cream all the while. 😉
How to Make No-Churn Ice Cream
- No-churn ice cream is essentially ice cream made without an ice cream maker.
- Typically to make no-churn ice cream, heavy cream is whipped on high until stiff peaks form, and it’s then mixed into the other ingredients — in this case Pineapple Guava!
Luscious and creamy, with a tropical fruity, nutty flavor, you'll learn how to make no-churn ice cream through this Pineapple Guava Ice Cream recipe. And it's the perfect, easy and delicious summer treat!
*Makes 1 quart
Cut the guavas in half, and use a small spoon to scoop out the flesh.
Add the flesh to a blender with the condensed milk. Puree just until smooth, about 10 seconds. Pour this into a large mixing bowl, add the vanilla and apple brandy, and set aside.
Add the heavy cream to another large mixing bowl, and use an electric mixer to whip it on high until stiff peaks form, about 4 minutes.
Gently fold whipped cream into guava mixture. Once it's evenly blended, pour it into an airtight container and freeze for at least 6 hours, and ideally overnight.
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