Feijoa Ice Cream

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  • Prep time: 15 mins
  • Finished in: 15 mins
Yield: 2 litres


  • 1 1/2 cups feijoa pulp
  • 1 cup sugar
  • 1/4 cup lemon juice
  • 2 eggs, separated
  • 300ml cream


Place feijoa pulp in a bowl with sugar and lemon juice, refrigerate overnight.

The next day, beat egg whites until stiff peaks and in a separate bowl whisk egg yolks.

Beat cream until whipped but not too stiff.

Gently mix feijoa, egg yolks and cream and then fold in egg whites.

Pour mixture into a 2 litre container, cover with a tight fitting lid and freeze until set.

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6 thoughts on “Feijoa Ice Cream

  1. Wendy shared this recipe online – thank you. It makes such a delicious icecream that is so easy to make that i’d like to include it in a bi-monthly booklet we put out for members of the Herb Federation of New Zealand. Do I have your permission to do so? Thank you.

  2. THANK YOU THANK YOU THANK YOU. Just made this today, it is DIVINE. Just something I would add to the directions is perhaps beating the mixture again after it’s been freezing for a few hours to get rid of some of the iciness. Then freeze it solid and it should be a much better consistency :)

    • If you mean the pulp. It has to be soft. If the mixture is runny when freezing, it needs to be frozen longer. the egg whites need to be beaten to a stiff peak. I had to Google this to understand what it looked like.