Guava Ice Cream is incredibly luscious and creamy, with a spectacular tropical and nutty flavor. It's so easy and delicious that when guavas are in season, it'll be your go-to recipe.
Guava ice cream has a rich and creamy texture, and the flavor is almost mysterious, in that you might not detect a tropical fruit is the star ingredient.
The taste of guava is very unique -- it has fruity and nutty flavor. The fruity flavor is similar to a pear, only a bit more floral. And when it's used as an ingredient in a recipe, like guava ice cream, the flavor is also nutty, almost like almond.
This is a no-churn ice cream without eggs, which means once you've combined the ingredients, you freeze it, and that's it. No cooking and no ice cream maker necessary.
Before you make your ice cream, take in the delicious tropical and fruity scent. When ripe, it can fill a room.
What You'll Need
- fresh guavas - Guavas come in a range of varieties. Size and color vary greatly, from yellow and green skin, to white and bright pink pulp. I use Pineapple guavas (also know as Feijoas) in this ice cream. They’re a deep green color with a creamy-light pinkish interior.
- sweetened condensed milk
- pure vanilla extract - I like this one.
- heavy cream
How to Make Guava Ice Cream
- Cut the guavas in half, and use a small spoon to scoop out the pulp. (You should have about 1 cup of the pulp.)
- Add the guava pulp, sweetened condensed milk and vanilla to a blender and blend until smooth, about 10 seconds.
- Add the heavy cream to large mixing bowl, and use an electric mixer to whip it on high until stiff peaks form.
- Gently fold the guava mixture into the whipped cream. 
- Once it's evenly blended, pour it into an airtight container and freeze for at least 6 hours, and ideally overnight.
Recipe Tips and Substitutions
- As I mentioned above, there are many guava varieties. You can use whichever one you like. During their season, my local Farmers' Market always has the Pineapple guavas. I love them -- but, I do think the pink varieties (Beaumont, Ka Hua Kula, Ruby) would make for a very pretty ice cream.
- For this no-churn guava ice cream, it's important to whip the cream to stiff peaks. You'll know it's ready when you lift the beaters up and the whipped cream doesn't fall back into place.
Storing the Ice Cream
- These airtight containers are generally the best option for storing ice cream.
- You can also reuse plastic pint gelato containers with lids that screw on.
- Cake and loaf pans are also a great option. If you go this route, press a piece of plastic wrap, wax paper or parchment paper directly on the surface of the ice cream, then wrap the whole thing with plastic wrap.
More delicious guava recipes:
Guava Ice Cream Recipe
Ingredients
- 1¼ pounds ripe Pineapple Guavas
- 1 (14-ounce) can sweetened condensed milk (about 1¼ cups)
- 1 tablespoon pure vanilla extract
- 2 cups cold heavy cream
Instructions
- Prepare the guavas. Cut the guavas in half, and use a small spoon to scoop out the pulp. (You should have about 1 cup of the pulp.)
- Make the ice cream base. Add the guava pulp, sweetened condensed milk and vanilla to a blender and blend until smooth, about 10 seconds. Set aside.
- Whip the cream. Add the heavy cream to a large mixing bowl, and use an electric mixer to whip it on high until stiff peaks form.
- Combine cream and base and freeze. Gently fold the guava mixture into the whipped cream. Once it's evenly blended, pour it into an airtight container and freeze for at least 6 hours, and ideally overnight.
Notes
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Tina Dawson
OMG! I have never seen this variety of guava before. Why is it called Pineapple Guava? Does it tase a little pineapple like? I am so glad I found this today, I have 3/4 tin of condensed milk and I had no idea what to do with it. Now I know!
valentina
Hi Tina, some say the flavor is reminiscent of pineapple -- an overall tropical vibe. So happy you have some ingredients ready! 🙂 Enjoy!
Cristie
Love the sound of this and that bet the pineapple guava flavour is just heavenly.
valentina
It is, Christie! Thank you!
David
Pineapple guava plants grow beautifully here in Tucson, but they never end up fruiting. However, we eat the flowers, and they are very tasty! If they are any indication of how good the fruit tastes, I want to go find some right now, and make your ice cream!
valentina
Hi David. I just took new photos for this ice cream and updated it a bit, and see that somehow I missed your comment way back when. I hadn't heard of eating guava flowers -- very cool! I will have to look into that. 🙂 ~Valentina
Debra Frey
I have a box of pretty small pineapple guavas. Can you guesstimate the amount in cups?
Looking forward to trying this recipe, sounds refreshing!
valentina
Hi Debra. Thanks for writing in. You'll want about 1 cup of the guava flesh. It doesn't have to be exact -- a bit more or less is okay. I hope this helps! It should have been written in to begin with, and will be soon. Enjoy! 🙂 ~Valentina
2pots2cook
We never had guava ice cream and this fact needs to be corrected. Doing soon.....
valentina
I hope you love it. Thank you, Davorka. 🙂 ~Valentina
Beyond the Chicken Coop
I have never even had a guava before! Time to change that with this ice cream. I'm off to search for some guavas!
valentina
Thanks, Kathy. They have a lovely flavor -- I hope you try one soon. 🙂 ~Valentina
Frank
Sounds delicious! And I love how easy the recipe is.
valentina
Thanks so much, Frank. I hope you enjoy it! 🙂 ~Valentina
Jeff the Chef @ Make It Like a Man!
I've never had guava ice cream before, but I love making ice cream, and my husband, who is from Hawaii, loves guava. So I've got to try this.
valentina
Yay! Hope he love it. Thank you. 🙂 ~Valentina
Kahea
What about the seeds?
Valentina
The seeds are hardly detectable in the ice cream -- and what you'll notice is a super, super slight crunch from them. It's delicious. If however, you really don't want them, once pureéd, you can strain them. 🙂 ~Valentina