Super Simple Feijoa Ice Cream Recipe (3 Ingredients)

I can always tell when it's feijoa season without going outside. Between the smell of fruit getting mulched by the lawnmower and the flood of "free feijoas" posts on Facebook, it's pretty obvious.

Around the same time, I also see a spike in traffic to my site from people asking the same question. What do I do with all of them?

So here's one of the easiest answers. Super simple feijoa ice cream.

This has become our go to during feijoa season, and it never lasts long.

How to make feijoa ice cream (quick answer)

1. Scoop out 2 cups of feijoa flesh
2. Blend, or stew and cool
3. Mix with 1 can condensed milk and 500 ml cream
4. Churn for 15 to 20 minutes
5. Freeze until firm

Equipment

Ideally, you will want:

• A blender, or a way to process the feijoas
• A mixer or a bowl and something to stir with
• An ice cream maker

I use a KitchenAid KSM70 bowl lift stand mixer with a KitchenAid ice cream maker attachment. It makes about 1.9 litres per batch and does the job well.

If your ice cream bowl needs pre freezing, make sure it has been in the freezer for at least 24 hours.

This recipe fits a roughly 2 litre ice cream maker.

To stew or not to stew

Before you start, decide whether you want to stew the feijoas.

The case for stewing

Stewing gives a smoother result with less of the slightly gritty texture feijoas can have. It also softens the flavour and smell, which some people prefer.

It is also useful if you do not have a blender. Feijoas will break down easily in a pot with gentle heat and stirring.

Important:

• Do not add water. Feijoas release enough liquid on their own
• Do not add sugar. The condensed milk provides all the sweetness you need
• Let them cool completely before using. This is best done ahead of time

The case against stewing

It adds extra time, especially waiting for them to cool, and blending is faster and easier.

Also, the texture and strong flavour are part of the charm of feijoas, so I usually skip stewing.

Ingredients

• 2 cups feijoa flesh, about 10 to 12 feijoas
• 1 can sweetened condensed milk
• 500 ml cream

Method

1. Cut feijoas in half and scoop out the flesh until you have about 2 cups.
2. Either blend until smooth, or stew over medium heat until broken down, then cool completely in the fridge.
3. In a bowl or mixer, combine the feijoas, condensed milk, and cream.

4. Pour into your ice cream maker and churn on a low setting for 15 to 20 minutes, or according to your machine.

5. Transfer to a freezer safe container and freeze until firm.

Tips

• The colder your ingredients are before churning, the better the result. If you have time, chill everything first
• For a milder feijoa flavour, use 1 cup of feijoas and increase the cream slightly
• Additions to try:
  • A banana to mellow the flavour
  • A splash of vanilla extract
• "Light" condensed milk exists, but it is still high in sugar. This is ice cream, not a health food

No ice cream maker?

You can still make this.

Pour the mixture into a container and freeze. Every 30 to 60 minutes, give it a good stir to break up ice crystals. Repeat a few times until it reaches a smooth, scoopable consistency.

Got too many feijoas?

If you are trying to make them last longer, dehydrating is one of the best options.

👉 How to Dehydrate Feijoas