With our feijoa tree bursting with fruit that are dropping faster than I can collect, I had been on the hunt for a feijoa recipe when Nadia Lim’s instant feijoa ice cream showed up on my Facebook news feed. Perfect timing!
I whipped this up in the weekend to take for dessert at an Easter family dinner with the relatives at mum’s house and it was a hit.
You do need a decent food processor to do this though. I tried to use my little wand processor which was an epic FAIL (I kind of thought it wouldn’t work but I wanted to try anyway…..) I ended up taking everything up to mum’s house in her Kenwood and it worked a treat.
My version is slightly modified from Nadia Lim’s version but whatever you make I’m sure they’ll both be equally delicious.
500g of scooped out feijoa flesh
2 large bananas, peeled and chopped
1/2 cup of cream
3 tablespoons of the top of a coconut cream can (if you don’t shake it you’ll be able to scoop of the lovely creamy top layer)
3/4 cup of natural Greek yoghurt
3 teaspoons of honey
1 teaspoon cinnamon
1 1/2 teaspoons pure vanilla essence
Line a tray or flattish baking dish with baking paper and place feijoas and banana on top in a single layer. Cover with glad wrap and freeze for at least 8 hours or overnight.
When you are almost ready to eat the ice-cream, start your blending process. Place frozen feijoas and bananas in the bowl of a large food processor with a strong blade. Mix cream, coconut cream, yoghurt, honey, cinnamon and vanilla together.
Add half of the cream mixture to the frozen fruit and turn on the food processor to blitz everything together until smooth and well combined – add the rest of the cream mixture as necessary, until you have achieved an ice-cream consistency.
If you’re ice cream is a little soft, pop it in the freezer for 15-20 minutes. Don’t leave for too long though or it will be rock hard!
Scoop instant ice-cream into bowls and serve immediately, with sliced feijoas.
You can find the original recipe here