Feijoa frozen yoghurt

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I feel that ordinary frozen desserts will never be the same after I have eaten this.  It is totally divine.  And so simple.


At a recent kids party for Little A, the adults all got talking.  I mentioned the feijoa muffins I recently baked, and I was amazed at the animated and discussion that resulted about feijoa.  I am learning, after never having eaten feijoa before, that once you have tried them you never go back.  And if you don’t have a feijoa tree, you do everything you can to get your hands on some.  They are apparently not cheap.

Inspired by these discussions, I decided to try making feijoa frozen yoghurt.  While fiddly to prepare the feijoa as my fruit are small, this is extremely easy to make.


1 generous cup feijoa flesh
1kg Greek yoghurt
1/2 cup white sugar
1/2 teaspoon lemon juice
1/4 teaspoon grated zest


  1. Scoop out the feijoa flesh and place in a food processor.  Add the remaining ingredients and whizz around for five minutes or so until frothy.
  2. Place into a plastic container (I used an old 2 litre ice-cream container, which was perfect).  Freeze for around five to six hours or until the ice-cream is firm but not set (i.e. kind of semi-freddo soft effect). [Tip: if you forget this step and freeze until too hard, you can put the plastic container in the microwave and zap for a minute or so until it is a little soft.]P1110266
  3. Place back into the food processor and combine for several minutes until it is smooth like a soft serve.  This will help to break up ice participles.
  4. Put the mixture back into the plastic container and freeze until set.


    1. I was quite dismissive about feijoa. They looked hard and horrible. But they taste of bubblegum wonderfulness, so nice with dairy as it is here. Not quite a custard apple, not quite a kiwi fruit. Quite unique.

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