Dessert
Helado de Guayaba (Guava Ice Cream)
About this dish
A lush, fragrant guava ice cream that captures the sweet-tart soul of ripe guavas. With just a handful of ingredients and no churning fuss, it's a simple, refreshing way to bring a taste of the tropics to your freezer.
Ingredients
UK and US measurements are both included for every recipe.
ripe guavas
fruit450 g
Imperial measurement: 1 lb
sweetened condensed milk
dairy1 can (397 g)
Imperial measurement: 1 can (14 oz)
heavy cream
dairy240 ml
Imperial measurement: 1 cup
whole milk
liquid120 ml
Imperial measurement: 1/2 cup
fresh lime juice
fruit15 ml
Imperial measurement: 1 tbsp
vanilla extract
other5 ml
Imperial measurement: 1 tsp
fine sea salt
seasoning1 pinch
Method
Prepare the guavas
10 minsRinse the guavas and cut off the blossom and stem ends. Quarter them and scoop the pulp into a blender, discarding the skins and hard seeds.
Blend the base
5 minsAdd the condensed milk, heavy cream, whole milk, lime juice, vanilla, and salt. Blend until completely smooth, about 60 seconds.
Strain (optional)
3 minsFor a silkier texture, strain the mixture through a fine-mesh sieve to remove any lingering seeds. Otherwise, proceed directly.
Freeze the mixture
60 minsPour into a freezer-safe loaf pan or shallow container. Cover with plastic wrap pressed directly onto the surface and freeze for 1 hour.
Stir and freeze again
60 minsAfter 1 hour, remove from freezer into a cold bowl. Stir vigorously with a fork to break up ice crystals. Cover again and freeze at least another hour.
Finish and serve
5 minsLet the ice cream soften at room temperature for 5–10 minutes before scooping. Scoop into bowls and serve immediately.
Equipment
- Blender
- Loaf pan or shallow freezer-safe container
- Plastic wrap or lid
- Fork
- Knife and cutting board
- Fine-mesh sieve (optional)
- Ice cream scoop (optional)
Nutrition facts
Tips
- Choose guavas that yield slightly to a gentle squeeze: they'll be the most aromatic and juicy. A ripe guava smells floral and sweet.
- For a richer, smoother result, stir the ice cream every hour, two or three times as it freezes. This breaks up ice crystals.
- If your guavas are very seedy, don't skip the straining, a fine sieve makes all the difference.
- Serve in chilled bowls to keep the ice cream from melting too fast in warm weather.
Serving suggestions
- Scoop into small bowls and top with fresh guava slices or a mint leaf.
- Serve alongside a slice of Cuban flan for a tropical dessert pairing.
- Add a drizzle of dark rum or a spoonful of guava syrup for an adults-only twist.
- Pair with strong Cuban coffee to balance the sweetness.
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Recipe by
Rafael Alvarez
Specialises in Cuban cuisineRafael makes ropa vieja with flank steak and a mojo sauce. He shreds meat like a therapist.
Describe yourself in three words: Shredded, citrusy, mojo-dojo.