Summer might be technically behind us, but occasions for ice cream continue. In Hawai’i our fall afternoon sun is hot, guava season is in full bloom, and a scoop of homemade ice cream straight out of the freezer is always a welcoming treat. This is the time of year when we stand in front of the open refrigerator and take in the cool air, wish we had AC, and pull out a pint to share.

Plus, with spending so much time at home during the pandemic, making homemade ice cream is a great project. You can do it as a family, or solo. Save a pint for yourself and give the other as a gift or keep it all. This simple recipe builds on classic creamy vanilla ice cream, adding a subtle tropical taste with guava puree.

You can use store bought puree or process about 3-5 full-size ripe guavas to make puree. The guavas will need to be halved or quartered with the peel removed.

Keep in mind that you’ll have to plan a day ahead to freeze your ice cream maker bowl and allow for additional freeze time after you complete the churning process.

Makes: 2 pints (4-6 servings) | Prep time: Prepare the ice cream maker bowl ahead of time depending on type of ice cream maker | Mixing time: 30 minutes | Freezing time: 4 hours to overnight

  • 1 cup 2% milk
  • 2 cups half and half
  • 1 tablespoon vanilla extract
  • ⅔ cup granulated sugar
  • Pinch of coarse salt or Hawaiian sea salt
  • ½ – 1 cup guava puree


1. Place the bowl portion of your ice cream maker into the freezer and chill. Follow the manufacturer’s instructions. Some bowls need to chill overnight or for a minimum span of hours, so plan ahead.

2. Combine everything into a large bowl except for the guava puree.

3. Stir until sugar dissolves, about 3-5 minutes.

4. Set-up the ice cream maker following manufacturer’s instructions.

5. Pour the mixture into the bowl or machine and begin to churn until the ice cream thickens and is visibly frozen. This takes about 20 minutes in my KitchenAid ice cream mixer attachment but will depend on the make of your machine.

6. After churning, stir in the guava puree.

7. Divide into two-pint containers, close lids tightly, and freeze at least 4 hours to overnight.

8. Scoop and enjoy!


-Adrienne Robillard, author of The ‘Ohana Grill Cookbook