Easy feijoa ice cream
Here’s an easy and delicious way to use up all those feijoas… feijoa ice cream!
500g feijoa flesh - you'll need to start with about 1kg of whole feijoas
2 medium-sized ripe bananas - peeled and chopped
½ cup cream or natural yoghurt
1 feijoa - stem removed
20 fresh mint leaves
- Line a large tray (that will fit in your freezer) with baking paper and arrange feijoas and banana on top in a single layer. Cover with cling film and freeze for at least 8 hours or overnight until frozen hard.
- When ready to make and serve the ice-cream, place frozen feijoas and bananas in the bowl of a large food processor (note: if the fruit is frozen rock-hard, leave it to thaw for about 5 minutes before blitzing; this will make it easier on the food processor!).
- Chop the whole feijoa (including the green skin) and add to the food processor, along with cream or yoghurt and mint leaves. Blitz everything together until smooth and well combined, scraping down the sides of the food processor a few times to make sure everything gets blitzed. Add a little more cream/yoghurt as necessary, until you have achieved an ice-cream consistency.
- Scoop ice-cream into bowls or cones and serve immediately. Or if not eating straight away, scoop into a container and return to freezer – it’s best eaten within 4 hours of freezing before it starts to become too hard/icy in texture.
Recipe courtesy of nadialim.com