Easy Guava Ice Cream (No-Churn + Ice Cream Maker)

Every summer, guava shows up in our kitchen in the sweetest way. Some days it is fruit chaat with masala. Other days it turns into this creamy, pink Guava Ice Cream that tastes like a street-style treat and a festive dessert at the same time.

I love this recipe because you can make it two ways: a no-churn version for zero-special-equipment days, and a churned version for an ice cream maker when you want a lighter scoop. Both use the same guava flavor base, so the taste stays bold and fruity.

Why This Guava Ice Cream Works

• Bright guava flavor from fresh fruit or guava crush
• Two methods: no-churn and churned in an ice cream maker
• Creamy texture with pantry-friendly ingredients
• Optional chili-salt garnish for classic guava-chaat vibes

Ingredients

No-Churn Base

• 1 cup heavy whipping cream (cold)
• 1 cup milk (chilled)
• 1 cup condensed milk

Churned Base (Ice Cream Maker)

• 1 1/2 cups heavy cream
• 3/4 cup milk
• 1/3 to 1/2 cup sugar (adjust to taste)

Guava Flavor Mix

• Fresh fruit option: 3 guavas (amrood), 1/2 cup water, 1/2 cup sugar
• Shortcut option: 3/4 cup Mapro guava crush (or any store-bought guava syrup)

Masala Sprinkle (Optional but Recommended)

• 1 tablespoon salt
• 1 tablespoon chili powder
• 1/2 tablespoon black salt

Prep the Guava Base

1. Wash the guavas and trim the top and bottom. If the peel is very tough, peel them. If tender, keep the skin on.
2. Cut into halves and add to a blender with water. Save a few slices if you want fruit bits in the final ice cream.
3. Blend until smooth, then strain through a fine sieve to remove seeds.
4. Stir in sugar and mix well. If your guava flesh is pale, add a drop of red food color if desired.
5. Chill this puree before using for best texture.

If using guava crush instead of fresh fruit, keep it chilled and skip this section.

No-Churn Guava Ice Cream Method

1. Add cold heavy whipping cream to a large mixing bowl. Beat until soft peaks form and the cream doubles in volume.
2. Pour in chilled milk and condensed milk. Beat briefly just until combined.
3. Fold in the chilled guava puree (or guava crush). Add finely chopped guava bits if using.
4. If bubbles form on top, gently stir once to settle them.
5. Freeze uncovered for 2 to 3 hours.
6. Remove from freezer, break up icy edges with a spatula, and mix well.
7. Freeze again for about 2 hours or until scoopable.
8. Before scooping, rest at room temperature for 5 to 10 minutes. Dip the scoop in warm water for cleaner scoops.

Churned Guava Ice Cream (Ice Cream Maker Method)

1. In a bowl, whisk heavy cream, milk, and sugar until sugar dissolves fully.
2. Add chilled guava puree (or guava crush) and whisk until smooth.
3. Cover and chill the base in the fridge for at least 4 hours, or overnight for best results.
4. Pour into your pre-chilled ice cream maker bowl and churn according to your machine instructions, usually 20 to 30 minutes.
5. Once it reaches soft-serve consistency, transfer to a freezer-safe container.
6. Freeze 2 to 4 hours to firm up before scooping.

Serving Ideas

• Scoop into bowls and sprinkle the guava masala on top
• Add tiny guava cubes for texture
• Serve as soft-serve straight after churn for a lighter finish

More Summer Recipes You Might Like

If you enjoy frozen fruit desserts, try this creamy mango ice cream recipe next. For another quick mango dessert without churning, you might love this easy mango shrikhand recipe. And if you want a cooling drink for the same menu, pair this with refreshing aam panna drink. For a savory summer side with raw mango notes, add this Indian-style millet salad.

FAQs

Can I skip condensed milk in the no-churn version?
Yes. You can replace part of it with evaporated milk and add sugar to taste, but the texture may be a little less rich.

Can I make this without fresh guava?
Yes. Guava crush, frozen guava, or ready guava pulp all work well.

Do I need to add food color?
No. It is optional and only for color, not flavor.

Why should I not skip the chili-salt topping?
That topping gives the dessert its signature sweet-spicy guava-chaat character.

How long can I store guava ice cream?
Store in an airtight freezer container for up to 2 weeks. Press parchment on top to reduce ice crystals.

Recipe Card

Notes and Tips

• Add 1 teaspoon vanilla extract if you want a rounder flavor.
• Use very cold dairy for better texture.
• For the no-churn version, the mid-freeze stir is important to reduce icy crystals.
• For the churned version, a fully chilled base gives a smoother churn.

This guava ice cream is fruity, creamy, and a little chatpata in the best way. If you make it, tell me which version you liked more, no-churn or churned?

Made this? Share a photo and tag @petitepaprika on Instagram. I love seeing your kitchen creations!