Easy Feijoa Ice Cream
Feijoa season all too often results in leftover feijoas. They’re often overflowing and it’s hard to know how to use them all to avoid waste. A great way to preserve feijoas is to freeze them in preparation for delicious desserts through the warmer months. This delicious feijoa ice cream is just the ticket!
Ingredients
10 feijoas, with the flesh scooped out and roughly chopped
2 large bananas, peeled and chopped
½ cup cream
⅓ cup natural yoghurt
1 ½ tsp vanilla extract
¼ cup crystallised ginger, chopped (optional)
Method
1. Line a baking tray that will fit in your freezer with baking paper. Spread the feijoa flesh and bananas across the tray.
2. Cover the tray with cling film and place it in the freezer overnight (or for at least 8 hours), until the fruit is frozen solid. Leave the fruit in the freezer until you’re ready to serve the ice cream.
3. When ready to serve, mix the cream, yoghurt and vanilla in a bowl. Set aside.
4. Place the frozen feijoas and bananas into a food processor, add half the bowl of your cream mixture and blitz until smooth. Add more of the cream mix as needed until you reach the desired consistency for your ice cream.
5. For the optional ginger, sprinkle it in the food processor at the end of blitzing your ice cream, and briefly pulse to lightly mix the ginger through.
It’s best to serve this deliciously creamy feijoa ice cream immediately. It tastes best with a fresh fruit salad featuring autumn harvest fruits – starring, of course, sliced feijoa!
