Pineapple Guava Ice Cream (Blender, No Sugar Added)
September 14, 2026 · Recipe by Tyrant Farms
Feijoa pulp, banana, lemon, and a splash of cream blended from frozen — Aaron von Frank’s no-churn ice cream from Tyrant Farms.
This is Aaron von Frank’s blender ice cream from Tyrant Farms. Pineapple guava (feijoa) tastes like pineapple, passion fruit, and mango; a ripe banana sweetens it so you don’t need sugar. For another frozen fruit dessert, see Pepino Melon & Chia Seeds Granita.
CSA tips: Use only the inner pulp — the skins make the ice cream gritty. A banana with just a few brown specks blends smoother and sweeter than a green one. Freeze the puree in an ice cube tray if you can; a solid frozen block is harder to blend. Dairy-free: coconut milk, or yogurt (a Tyrant Farms reader used yogurt with good results). Don’t let the frozen fruit sit out before blending or you’ll get a slush, not ice cream.
Adapted from Aaron von Frank at Tyrant Farms.
Pineapple Guava Ice Cream (Blender, No Sugar Added)
Frozen pineapple guava pulp and banana blended with lemon juice and a little half-and-half until creamy. Recipe by Aaron von Frank at Tyrant Farms — no ice cream maker and no added sugar.
Ingredients
- 1 cup pineapple guava (feijoa) pulp, skins discarded
- 1 slightly overripe banana, cut into 1-inch chunks (skin just starting to speck)
- 1 teaspoon fresh lemon juice
- ⅓ cup half-and-half or heavy cream (or coconut milk / yogurt)
Method
- Scoop the pulp from the pineapple guavas and compost the skins. Blend the pulp with the lemon juice until smooth.
- Pour the puree into an ice cube tray (or a freezer bag). Freeze the banana chunks separately. Freeze at least 2 hours.
- Blend the frozen pulp and banana immediately — don’t thaw first. The mixture will look icy and a bit chunky.
- Add the half-and-half (or coconut milk or yogurt). Blend again, scraping the sides and bottom. Add a splash more liquid only if needed; too much makes it runny.
- Serve right away, or pack into a freezer-safe container for later.
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