Guava Ice Cream (No-Churn + Ice Cream Maker)
Creamy guava ice cream with fresh guava flavor and an optional spicy-salty garnish, with both no-churn and churned methods.
Equipment
- Blender
- Fine mesh sieve
- Mixing bowl
- Electric beater or whisk
- Freezer-safe container
- Ice cream maker (for churned method)
Ingredients
No-Churn Base
- 1 cup heavy whipping cream chilled
- 1 cup milk chilled
- 1 cup condensed milk
Churned Base
- 1 1/2 cups heavy cream
- 3/4 cup milk
- 1/3 to 1/2 cup sugar
Guava Flavor Mix
- 3 guavas amrood; chopped
- 1/2 cup water
- 1/2 cup sugar
- 3/4 cup guava crush optional shortcut instead of fresh guava mix
Masala Sprinkle
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1/2 tablespoon black salt
Instructions
Prep the guava puree
- Wash guavas, trim tops and bottoms, and peel only if the skin is very tough.
- Blend guava with water until smooth, then strain through a fine sieve to remove seeds.
- Stir in sugar and chill the puree until cold.
Mix the garnish
- Combine chili powder, salt, and black salt in a small bowl and keep aside.
No-churn method
- Beat chilled heavy whipping cream to soft peaks.
- Add chilled milk and condensed milk, then mix briefly.
- Fold in chilled guava puree or guava crush.
- Freeze for 2 to 3 hours, stir once to break ice crystals, then freeze again until scoopable.
Ice cream maker method
- Whisk heavy cream, milk, and sugar until sugar dissolves.
- Add chilled guava puree or guava crush and chill the base for at least 4 hours.
- Churn in an ice cream maker according to manufacturer instructions until soft-serve texture.
- Transfer to a freezer-safe container and freeze 2 to 4 hours to firm up.
Serve
- Rest at room temperature for 5 to 10 minutes before scooping.
- Sprinkle masala garnish on top before serving.
Notes
Add 1 teaspoon vanilla extract for a rounder flavor.
You can use frozen guava or ready guava pulp if fresh guava is unavailable.
Food color is optional and only for visual color boost.
Dip the scoop in warm water for cleaner scoops.
Store in an airtight freezer container for up to 2 weeks.
Tried this recipe?Let us know how it was!