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Tropical Guava Ice Cream
If guava and ice cream had a baby, this would be it — and honestly, it might be the best decision your freezer ever made. This Tropical, Creamy Guava Ice Cream is the kind of dessert that tastes like a tropical vacation, even if you’re eating it on the couch in fuzzy socks. Made with frozen guava pulp (or fresh guava, if you’re feeling fancy), heavy cream, whole milk, granulated sugar, and three golden egg yolks, it’s rich, custardy, and packed with that unmistakable sweet guava flavor we all secretly daydream about.
Why You’ll Love This Guava Ice Cream
It’s creamy without being heavy, sweet without being sugary, and tropical without requiring a passport. The egg yolks give it that classic French-style custard base, while the guava pulp brings the bold, fragrant flavor that makes this ice cream truly unforgettable. It’s a simple recipe, but the result feels straight-up gourmet.
The Magic Ingredient: Guava Pulp
Frozen guava pulp is the unsung hero of tropical desserts. You can find it in most supermarket freezer aisles (often near the açaí and other tropical purees), and it delivers consistent, ripe-fruit flavor year-round. Prefer fresh guava? Go for it — just blend it into a smooth puree and strain out any seeds for that silky finish.
How It Comes Together
We gently warm the cream, milk, and sugar until the sugar dissolves into a silky base, then slowly temper the egg yolks so they thicken the custard without scrambling (no one wants guava-flavored breakfast). After a quick whirl in the blender with the guava puree, the mixture chills, then churns in the ice cream maker for about 20 minutes — and just like that, you’ve got dreamy scoops ready to roll.
Perfect for Every Occasion
Serve it in waffle cones for a sunny afternoon treat, top it with toasted coconut for extra island energy, or sneak a spoonful straight from the freezer at midnight (we won’t tell). It’s a showstopper at dinner parties and a quiet little luxury on a Tuesday.
A Tropical Twist Worth Trying
If you’ve never had guava ice cream, this is your sign. The flavor is unique, the texture is luscious, and the recipe is genuinely simple. One batch, and it might just earn a permanent spot in your freezer rotation.
Keep that ice cream maker out! Try our other ice cream recipes:
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Say goodbye to pale, “green-tinted vanilla” imposters. This authentic matcha green tea ice cream is unapologetically bold, earthy, and perfectly sweetened. Made with a rich egg-yolk custard base, it delivers the ultimate creamy texture and a deep matcha kick that real green tea lovers dream about.
Creamy Roasted Black Sesame Ice Cream
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What’s in this tropical guava ice cream dessert
- guava pulp
- egg yolks
- heavy cream
- whole milk
- granulated sugar
Visual Step-by-Step Guide for Making Guava Ice Cream:
Tropical Guava Ice Cream
This homemade guava ice cream is creamy, tropical, and made with just a handful of real ingredients — frozen guava pulp, heavy cream, whole milk, egg yolks, and sugar. A simple custard base gets blended with guava puree and churned to smooth, scoopable perfection in just 20 minutes. Fresh or frozen guava both work beautifully. Unique, fuss-free, and absolutely unforgettable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 5 hours, 45 minutes
- Yield: 1 1/4 quarts (8 servings) 1x
- Category: Dessert
- Method: Ice Cream Maker, Stovetop
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Ingredients
- 1 package of frozen guava pulp
- 1 1/2 cups heavy cream
- 3/4 cup whole milk
- 1/2 cup sugar
- 1/4 teaspoon kosher salt
- 3 egg yolks
Instructions
- If your ice cream maker requires the bowl to be in frozen for at least 24 hours before churning, freeze your bowl before starting the custard.
- In a small saucepan, simmer heavy cream, milk, sugar and salt for about 5 minutes, whisking frequently until the sugar dissolves. Remove the pot from heat.
- In a separate bowl, whisk egg yolks. Slowly whisk in 1 cup of the hot cream, in a very thin drizzle, being careful not to cook the eggs in to a scramble. This slow drizzle and whisk of 1 cup of hot cream should take about a full minute. Now switch and slowly drizzle the egg mixture into the pot with the remaining cream.
- Return the pot to medium low heat and cook the mixture until it reaches 170°F.
- Strain the custard mixture through a fine-mesh sieve into a blender. Discard anything on the sieve. Add the guava pulp and blend until the custard and guava are completely emulsified. Pour the mixture into a bowl and cool to room temperature, cover and refrigerate for at least 5 hours, overnight or up to 3 days.
- Churn in the ice cream machine according the manufacturer’s instructions. Serve directly from the machine for a soft serve texture or store in the freezer until ready to enjoy.
Nutrition
- Serving Size: 2/3 cup
- Calories: 234 kcal
- Sugar: 16 g
- Sodium: 85 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.7 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 132 mg
❓ FAQ’s for Homemade Guava Ice Cream
Most well-stocked supermarkets carry it in the frozen section, often sold in flat packages — usually near the tropical fruit purees or Latin American foods. Goya, La Fe, and similar brands are common picks. Latin grocery stores almost always have it. In a pinch, guava jelly works well here too. Just adjust the sugar, because guava jelly has sugar already added. See the link below to order guava jelly online.
Absolutely! Just blend fresh ripe guavas into a smooth puree and strain it through a fine-mesh sieve to remove the seeds. You’ll want about the same amount of strained puree as the frozen pulp the recipe calls for.
An ice cream maker gives you the smoothest, creamiest texture, and 20 minutes of churning works like a charm. No machine? You can pour the chilled custard into a shallow pan and stir vigorously every 30 minutes until frozen — it’ll be a bit denser but still delicious.
Egg yolks transform this from “frozen dessert” to “luxurious custard ice cream.” They add richness, body, and that ultra-creamy mouthfeel that no-egg versions just can’t match.
Nope! This recipe leans on the natural flavor of guava and keeps the sugar in check, so it’s pleasantly sweet without being cloying. The fruit really gets to shine.
Stored in an airtight container, it’ll keep its best flavor and texture for about 2 weeks. Press a piece of parchment or plastic wrap directly onto the surface to prevent ice crystals.
You can try! Swap the heavy cream and whole milk for full-fat coconut milk and a thick non-dairy cream. The tropical flavor pairs beautifully with coconut.
Tempering slowly raises the temperature of the yolks so they don’t scramble when added to the hot cream mixture. Drizzle the hot liquid in gradually while whisking — it’s the secret to a silky, smooth custard.
It’s gorgeous on its own, but it also plays beautifully with shortbread cookies, pound cake, fresh berries, a drizzle of lime juice, or toasted coconut flakes. Bonus points for a splash of rum if you’re feeling festive. 🍹
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