This ice cream is delicious enough to convert even the most ardent of guava-haters. I know this because the one I cohabitate with even liked it, despite all the moans and mock-gagging.
Guava Cheesecake Ice Cream was inspired by two things I haven’t eaten in a while: A guava and a Las Paletas Guava Cheesecake Lolly (which I don’t think they even make anymore). Guavas are one of those fruits that I tend to forget about, but absolutely love! I also think that they get a really bad rap thanks to shitty guava nectar which gave all of us geriatric millennials tight chests as kids.
Guavas are rich in antioxidants, iron and contain more Vitamin C than oranges! I love eating them as is or stewing them to eat with yoghurt. I’ve even eaten ribs which were marinated in a sauce made with guavas, which was outstanding.
I’m all about no-churn ice creams, mainly because we don’t own an ice cream machine. This is not by choice, we just don’t have the cupboard or counter space right now, which is the other reason why there’s no air fryer or Instant Pot either.
Nevertheless, no churn ice cream is delicious and so easy. I’ve started experimenting with different flavour variations and am getting those recipes down in preparation for when we have an ice cream machine one day – because we will!
Guava Cheesecake Ice Cream
You’re going to need to start the recipe by roasting fresh guavas with cinnamon, sugar and vanilla in the oven, which will enhance their flavour and prep them for mixing into the ice cream base. You could use stewed or tinned (drained) guavas instead, but I prefer the caramelisation you get by roasting them. I also used low-fat smooth cottage cheese but you could also use full-cream or even softened cream cheese if you want a richer ice cream.
- 5-6 fresh guavas, rinsed
- 3 tbsp light brown sugar
- 2 tsp cinnamon
- 1 tsp vanilla paste or a vanilla pod
- 1/4 cup water
- 250ml cream
- 1 tin condensed milk, stored in the fridge until completely cold
- 200g smooth cottage cheese
- Line a baking tray and preheat the oven to 200°C.
- Top, tail and halve each of the guavas and place them on the baking tray. Sprinkle with the sugar, cinnamon and vanilla paste or add the vanilla pods and water.
- Gently toss to coat the guavas and then place in the oven for around 40 minutes until softened and beginning to caramelise. Remove from the oven and allow to cool slightly.
- Puree the guavas in a blender and then pass through a fine-mesh sieve to remove the seeds.
- Set the guava paste aside and cool completely before making the ice cream. You can even do this a day ahead and store in the fridge.
- Make the ice cream by placing the cream in the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if you’re using a hand mixer.
- Whisk on a medium-high speed until the cream begins to thicken and forms soft peaks.
- Combine the condensed milk, cottage cheese and guava puree in a separate bowl and mix well to combine, then add to the cream and continue whisking until it thickens again.
- Pour the mixture into a sealable container and freeze for at least 8 hours or overnight.
- Remove the ice cream from the freezer and place in the fridge to soften for about 20 minutes before scooping and serving.