Guava Ice Cream

This Guava Ice Cream recipe is sweet, creamy, and one of my favorite things to make in the summer! Made with just four simple ingredients, it’s refined sugar-free and dairy-free for a super creamy dessert that’s secretly good for you. I make it with my Ninja Creami, but you can always make it in a blender instead. Serve it on its own, or add a dash of Tajín for the best refreshing ice cream recipe!

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15

Chill Time 6

Total Time 6 15

Servings -4 Servings

Calories 423kcal

Author Christine McMichael

Equipment

Ingredients

6-7 whole small fresh guavas approx. 275 grams
1 15-ounce can full fat coconut milk stirred well and divided*
1/4 cup maple syrup
1 teaspoon vanilla extract
Tajín optional topping

Instructions

Cut off the very end of each guava and discard. Cut guavas in half.
Place the guava halves into a blender with the coconut milk, maple syrup and vanilla extract.
Blend until smooth, about 1 minute.
Strain through a fine mesh sieve over a bowl. Discard the seeds caught in the sieve.
Transfer the strained mixture to a Ninja Creami pint jar and add the lid.
Freeze for at least 6 hours or overnight!
When ready, place the pint jar in the machine and blend with the "ice cream" setting on full.
It will likely look powdery at this point. Respin 1 to 2 times until super thick and creamy.
Scoop into bowls to serve and sprinkle with Tajín!

Video

Notes

The guavas should be ripe and very soft. I used the skins, which were very thin and worked perfectly well without any bitter flavor.
If you want to strain the seeds, use coconut milk! If you want to use coconut cream you’ll get a thicker texture and can’t strain them. The seeds are safe to eat and full of nutrition, but they are quite hard to chew!

Nutrition