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feijoa skin & banana ice cream recipe

Feijoa & Banana Ice Cream

This feijoa & banana ice cream could not be any easier to make. Prep your fruit, pop it in the freezer and once ready it's time to blend. Creamy, simply, and SO moreish. This recipe also includes a whole feijoa too, to help bump that vitamin C intake even more (there is WAY more vit C in the skin than the flesh!)
P.S. We added lime to this recipe to stop the banana turning brown.. but you can also use lemon (maybe just half the lemon amount though)
  • 2 cups of ripe feijoa flesh (save the skins in a reusable plastic bag and store in the fridge or freezer to make muffins or feijoa fizz!)
  • 2 ripe bananas, chopped
  • ½ cup natural yoghurt
  • 1 whole lime (juice and zest)
  • A handful of mint leaves
  • 1 whole ripe feijoa (optional)
  • 1 tsp of vanilla essence (optional)

  1. Place your chopped bananas and feijoa flesh in a bowl, squeeze over lime juice and put in the freezer for at least 10 to 12 hours. 
  2. Take them out just before you want to make the ice cream. 
  3. Add yoghurt, one whole fresh feijoa and blend. I use a hand stick blender which works perfectly but a food processor will work as well.
  4. When is smooth, add mint leaves, lime zest and vanilla. Blend again.
  5. Make sure it has the right ice cream consistency; you can add more yoghurt if necessary.
  6. Serve immediately and enjoy!

*Tip - This recipe makes 4 to 5 serves, if you have leftovers you can pop in back in the freezer, but we recommend that it's eaten within a few hours of being made otherwise it will crystallise. If you do want to enjoy later on, just re-blend it!


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