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
- 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
- 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.
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