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?)
Inspiration for No-Churn Pineapple Guava Ice Cream
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!
Enjoy every last bite!
More delicious guava recipes:
No-Churn Pineapple Guava Ice Cream Recipe
- 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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