Instant Feijoa Ice-cream by Nadia Lim





This recipe makes quite a lot of ice-cream, and it is a nice light caramel colour. We were still eating this ice-cream for dessert several nights after we first made it. We found that the flavour keeps getting better and stronger as time goes on. So it is good to make ahead of time and keep in the freezer, but it may need to be whipped up again in the food processor after it has been in the freezer for a while as the ice-cream forms lots of icy-crystals. The addition of the ginger is listed as ‘optional’ in the recipe but I recommend adding it as it makes all the difference to the flavour. We did an experiment: we first made this without the ginger, and found that the flavour was predominantly banana. So the next night we put it through the food processor again while frozen and added the ginger and it boosted the flavour content and the ginger flavour permeates the ice-cream and becomes stronger over time.

This is lovely served with fresh feijoas on top. As decoration we made Coconut Shards to poke into the ice-cream. This turned out to be a really nice combination as the Coconut Shards contain ginger powder which went well with the crystalised ginger in the ice-cream. Also the coconut flavour in the shards complimented the flavours in the ice-cream.


This recipe is by Nadia Lim, and Mum heard the recipe on the radio on the Saturday morning programme on Newstalk ZB.




Serves 4.


“All you need is a food processor (but one with a good strong blade)….Make sure you freeze the feijoas for long enough until they are frozen very hard – this will make sure you get a nice ice-cream consistency that’s not too soft. Place it back in the freezer for 15-20 minutes after making it if you want it to firm up a bit more”.



500g scooped-out feijoa flesh

2 large bananas, peeled and chopped into 3-4 large pieces

½ cup cream

1/3 cup natural yoghurt

1 ½ teaspoons vanilla essence

¼ cup chopped crystallised ginger (optional)



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 serve the ice-cream, place frozen feijoas and bananas in the bowl of a large food processor with a strong blade. Mix cream, yoghurt, and vanilla together.

Add half of the cream mixture to the frozen fruit and turn on the motor to blitz everything together until smooth and well combined – add more cream mixture as necessary, until you have achieved an ice-cream consistency.

Add the crystallised ginger (if using) and very briefly pulse to just mix it in with the ice-cream.

Scoop instant ice-cream into bowls and serve immediately, with sliced feijoas.


We stored the remainder of the ice-cream in the freezer:



We went overboard here with garnishes…Coconut Shards, mint, fresh feijoas, and Vanilla Biscuit stars.




For the Coconut Shards recipe (by Ray McVinnie), please see my next blog.



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