RECIPE

Instant Feijoa Ice Cream

Serves: 4
Prep: 8 hours freeze time
Cooks In: 1 minute

Instant Feijoa Ice Cream

Here’s an easy delicious way to use up all those feijoas…. feijoa ice cream!

All you need is a food processor – no fancy ice-cream machine needed. When feijoas are in abundance this will save them from going to waste and rotting on the ground! Make sure you freeze the feijoas for long enough until they are frozen very hard – this will make sure you get a nice ice-cream consistency that’s not too soft! Place it back in the freezer for 20-30 minutes after making it if you want it to firm up a bit more. I’ve added fresh mint into the mix (mint and feijoa are lovely together), and a whole fresh feijoa (including the skin) to really give it that characteristic feijoa flavour, and little specks of green. Feijoa ice cream in a waffle cone on a warm Autumn day is bliss! Enjoy!

Ingredients

Print Recipe

  • feijoas 500g scooped out flesh (from about 1kg whole feijoas)
  • bananas 2 medium-sized ripe, peeled and chopped
  • cream or natural yoghurt ½ cup
  • feijoa 1 whole, stem removed
  • fresh mint about 20 leaves

Method

  1. Line a large tray (that will fit in your freezer) with baking paper and arrange feijoas and banana on top in a single layer. Cover with cling film and freeze for at least 8 hours or overnight until frozen hard.
  1. When ready to make and serve the ice-cream, place frozen feijoas and bananas in the bowl of a large food processor (note: if the fruit is frozen rock-hard, leave it to thaw for about 5 minutes before blitzing; this will make it easier on the food processor!).
  1. Chop the whole feijoa (including the green skin) and add to the food processor, along with cream or yoghurt and mint leaves. Blitz everything together until smooth and well combined, scraping down the sides of the food processor a few times to make sure everything gets blitzed. Add a little more cream/yoghurt as necessary, until you have achieved an ice-cream consistency.

Scoop ice-cream into bowls or cones and serve immediately. Or if not eating straight away, scoop into a container and return to freezer – it’s best eaten within 4 hours of freezing before it starts to become too hard/icy in texture.

Nutritional Information Per Serving
Kilojoules
1031
Calories
243
Carbs
26.5 g
Sugar
15.7 g
Total Fat
14.2 g
Protein
3.0 g

Comments

  • Carolyn Pretorius

    Could I make this dairy free by changing the cream for coconut cream and the yogurt to coconut yogurt. Thanks

    • Hi Carolyn, Yes that’s a great idea. You could do both 🙂

      • Carolyn Pretorius

        It was fantastic, made it with coconut cream and coconut yogurt and it turned out great, next time I’ll add a bit of sweetener though maybe coconut nectar or some honey as it was a bit tart without the regular cream.

        • Awesome! So glad you liked it 🙂 Another great way to use up those feijoas!

  • Zoë Ellwood

    Just to clarify sorry, is it 500g of feijoas before or after scooping the flesh out? Thanks!

    • 500g of scooped-out flesh (i.e. no skins) 🙂

  • Miriam Matthews

    Would any leftovers store well in the freezer after all have been blitzed?

    • yes, but it is best eaten within 4 hours of freezing for the best consistency/texture. When it is left for too long in the freezer it can become a little too hard and icy. You can still eat it – it will just won’t be as soft and creamy.

  • Miriam

    Would it work without the cream? – could you substitute it for more yoghurt?

    • yes, absolutely! or you can use a little coconut cream as a substitute too. But a little more yoghurt or milk will be fine 🙂

  • Julia Lynch

    Can you make it without banana (food allergy)? would I need to add something else?

  • Emma Hewat

    Loved this recipe! I did find that, because I had scooped out whole halves of feijoa flesh, they took a while to break down in the food processor, so I would suggest that others chop up the feijoa pieces a bit more.

  • belinda

    What kind of yogulhurt did you use I have a Greek style with honey do you think that would be ok