Instant Feijoa Ice-cream
- 500g scooped-out feijoa flesh
- 2 large bananas, peeled and chopped into 3-4 large pieces
- ½ cup cream
- 1/3 cup natural yoghurt
- 1½ teaspoons vanilla essence
- ¼ cup chopped crystallised ginger (optional)
Line a large tray (that will fit in your freezer) with baking paper and arrange feijoas and banana on top in a single layer. Cover with cling film and freeze for at least 8 hours or overnight until frozen hard.
When ready to serve the ice-cream, place frozen feijoas and bananas in the bowl of a large food processor with a strong blade. Mix cream, yoghurt and vanilla together.
Add half of the cream mixture to the frozen fruit and turn on the motor to blitz everything together until smooth and well combined – add more cream mixture as necessary, until you have achieved an ice-cream consistency.
Add the crystallised ginger (if using) and very briefly pulse to just mix it in with the ice-cream.
Scoop instant ice-cream into bowls and serve immediately, with sliced feijoas.