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+ servings
3 cones of guava ice cream placed in a mug

Guava Ice Cream (No-Churn Recipe)

No-churn homemade Guava ice cream is a delicious Indian dessert recipe made with condensed milk and guavas. Perfect for any time of the year! A simple, quick, and easy recipe that will make you love guavas even more!
Course Dessert, ice cream
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Freezing time 5 hours
Servings 15 people
Calories 169.01kcal


  • Electric Beater



  • The first step is to prep the guavas. If the skin is too hard, peel the skin. Else, chop them with the skin. Slice the guava in half, after cutting off the stem and bottom.
  • Transfer to a blender and add water. Reserve some slices for garnish if you want.
  • Blitz to make a smooth puree. Pass it through a sieve to discard the seeds and keep it aside for now. Add food color (if adding) now. You can also refridgerate it till needed.
  • Prepare the garnish by mixing chilly powder, salt and black salt. Keep it aside as well.
  • Add heavy whipping cream (straight from the fridge) to a mixing bowl. Using an electric beater, pulse it. You can also do this using a whisk. Beat till it forms soft peaks and is double in volume. Be mindful of scrapping the edges as you beat.
  • Add chilled whole milk, and condensed milk.
  • Also add powdered sugar to the bowl. Next, add the guava puree. If you had reserved some guava slices, chop them finely and add to the bowl at this point.
  • Mix and continue to beat it till it's all well combined. When you see bubbles on top, give it a light mix to dissolve the bubbles.
  • Transfer the bowl to a freezer. No need to cover. Let it freeze for 2-3 hours.
  • Then take it out and using a spatula, break the ice cream and stir it all over.This is done to prevent the ice crystals from forming.
  • You can enjoy the ice cream right away as a soft serve if set. Else, freeze it again for 2 more hours.
  • Once set, take it out of the freezer and let it sit out at room temperature for 5-10 minutes to soften slightly before scooping.
  • Once set, take it out of the freezer and let it sit out at room temperature for 5-10 minutes to soften slightly before scooping.
    Additionally, dip your ice cream scooper in warm water before scooping. It helps.
    Serve up a scoop or two of this Indian ice cream in serving bowls, sprinkle the prepared garnish on top, and enjoy this chilled treat!


You can add fresh or frozen guavas. If you want, add a teaspoon of vanilla extract along with the puree, for enhanced flavor. Use a little evaporated milk to reduce the amount of cream used.
If you don't have access to fresh fruit, you can also use frozen guava or ready guava pulp or paste that's more easily available.
Add red food color only if the insides of the guava are not pink. You can also skip adding food color. The color of your ice cream will not have a pink hue then.
Do not skip the garnish. It gives this ice cream a certain flavor that you can't beat. You can also make this guava recipe in an Ice Cream Maker.
This no-churn Indian chilly guava ice cream stays good in the freezer for 5-6 months. Just store it in an Ice Cream container that comes with a lid.
If you want to make homemade vegan guava ice cream, you can use coconut milk, vegan whipping cream, and coconut condensed milk. The rest of the ingredients are vegan-friendly.


Calories: 169.01kcal | Carbohydrates: 21.69g | Protein: 2.96g | Fat: 8.41g | Saturated Fat: 5.14g | Polyunsaturated Fat: 0.43g | Monounsaturated Fat: 2.35g | Cholesterol: 30.3mg | Sodium: 746.12mg | Potassium: 190.62mg | Fiber: 1.1g | Sugar: 20.14g | Vitamin A: 578.27IU | Vitamin C: 39.44mg | Calcium: 92.19mg | Iron: 0.19mg