FEIJOA & GINGER ICE CREAM + Flourless Feijoa Mini Cakes

April 22nd, 2020


Everywhere I turn at the moment, I see feijoas. On our daily walks, they are dripping from neighbourhood trees, there are boxes of free fruit on the footpath and our own trees are now dropping their fruit – always a little late as we live in a valley.

We have 4 feijoa trees in the backyard, which equates to a lot of feijoas every autumn. We did have five trees but one had to go this summer to make way for a 5000-litre water tank. And we have since discovered with the new harvest it was the best flavoured one! However, collecting and storing our own water for the garden is something we have dreamed of for years, so sometimes you have to make these sacrifices. 

Excess fruit is scooped and frozen into portions for thawing to make Feijoa Cake and this deliciously creamy ice cream. The basis of the ice cream recipe is to make a sweet feijoa puree to fold through the cream. Feel free to double the quantity if your scooping hand is up to the challenge. And scroll down for a recipe for flourless feijoa cakes (muffins) with a crumble-inspired ingredient list.

Feijoa & Ginger Ice Cream

Optional addition: add 70g chopped dark chocolate to the ice cream when whisking to break up the ice crystals (after being in the freezer for 1 hour).
Servings 600 g
Prep Time 20 minutes
Freezing Time 4 hours


  • 1 1/2 cups scooped feijoa flesh
  • 1/3 cup sugar
  • 300 ml cream or coconut cream
  • 1 tablespoon honey
  • 1 teaspoon ground ginger or 2 teaspoons finely grated fresh ginger
  • pinch of salt
  • 1 teaspoon apple cider vinegar


  • Place the scooped feijoa flesh and sugar into a small saucepan and cook gently for 10 minutes until thick and jam-like. Remove from the heat and cool completely. Puree with a stick blender.
  • In a large bowl whisk together the cream/coconut cream and honey. Add the feijoa puree, ginger, salt and vinegar and mix well. Tip into a lined loaf tin or deep container and place in the freezer. Set a timer for 1 hour then use a whisk to break up the ice crystals. Repeat this twice more. This step can be skipped, but it will result in a smoother ice cream. *Alternatively use an ice cream maker.
  • Thaw the ice cream on the bench for 10-15 minutes to soften before scooping. Or place in the fridge for 1 hour before serving.


*This recipe was first published in my Homegrown Kitchen 2019 Recipe Calendar.

Feijoa & Oat Mini Cakes

With flour stocks running low, I am doing a fair amount of flour-free baking. In this recipe, I use crumble ingredients as my inspiration and blend rolled oats and coconut into a fine meal (or use ground almonds). The result is little cakes, with lots of flavour and texture.
Servings 6 mini cakes
Prep Time 20 minutes
Cook Time 15 minutes


  • about 20g soft butter
  • 2 tbsp rolled oats - smaller porridge oats work best
  • 3 tbsp brown sugar
  • 6-8 large feijoas - peeled and chopped into 1cm cubes (little less than 1 cup flesh)
  • squeeze of lemon juice
  • ¾ cup rolled oats or ground almonds
  • ½ cup desiccated coconut
  • 2 eggs
  • 2 tbsp honey, maple syrup or sugar
  • 1 tsp ground ginger
  • 1 tsp baking powder


  • Preheat the oven to 180°C.
  • First, prepare a regular-sized muffin tray. Generously grease 6 muffin holes with the soft butter. Scatter a teaspoon each of the brown sugar and oats into the base and up the sides.
  • Toss the feijoa cubes in the remaining sugar and squeeze of lemon.
  • Place the oats and coconut into a food processor and blend into a fine meal. Tip into a bowl, add the eggs, sweetener, ginger and baking powder and mix well to combine. Fold through the feijoa pieces. Evenly spoon the batter into the 6 muffin holes.
  • Bake for about 15-20 minutes, until golden and the top springs back when gently pressed. Cool in the tin for 5-10 minutes, then run a small sharp knife around the sides and invert the cakes onto a cooling rack. Serve warm with yoghurt.

Join the Conversation

  1. Yum! Making this this weekend. I just picked lots of Feijoa off my neighbours tree that are dripping over onto my side. Both of these look delicious. thanks 🙂

    1. Enjoy Paula 🙂 I am sure there is plenty of fruit to go around.

  2. Hi, at the bottom of the cakes recipe it says to have with yoghurt. Would the feijoa ice cream not work, to much of the same flavours going on?

    thanks 🙂

    1. Hi Paula, sure thing you could serve the ice cream with the cakes. Personally I prefer a little tart yogurt on the side to balance the sweetness of the cakes.

  3. Bridget Lodge says:

    I’ve made this ice cream of yours before! Total fav and is likely to be repeated this week 🙂 Love the muffin inspiration too, thank you. I’ve been lazy lately with feijoas in baking and leave the skin on with muffins and cakes – it adds a scrummy extra tang hit 😉

    1. Hi Bridget, that is wonderful, it is such a yummy recipe.
      I have experimented with leaving feijoa skins on with not very good results (i.e. feedback from the family) in the past. Might have to try it again and see what the response is.
      Happy cooking 🙂

  4. I’ve just made the feijoa ice-cream and not only is it super easy to make – but it’s totally delicious, smooth and creamy. Decadent adult ice-cream! I’ll definitely be making this whenever the tree fruits from now on. Thank you!

    1. Hi Rebecca, thanks for the fabulous feedback for the feijoa ice cream.
      Happy cooking 🙂

  5. Hi Nicola. I’m scooping out my feijoas at the moment whilst reading your ice cream recipe. Your photos of the feijoas caught my attention. The photo above the ice cream recipes has feijoas that look those of one of my trees. The photo below has feijoas that appear to have more of the centre clear pulp than those in the above photo. Are these your photos? If so do you happen to know the variety names of them? Thank you

    1. Hi Jennii, they are all my images using our homegrown feijoas. We have three varieties – Kaiteri, Apollo and Anatoki – although I can’t tell you which one is which in the images. Have a look at the Waimea Nurseries website to read about the different varieties that will help you work out what you have.
      Good luck!

  6. Kia ora Nicola, for the ice cream recipe do you whisk cream and honey together to combine the 2 or whisk to whip?

    1. Kia ora Maraea, I just whisk them together to combine. But you could also whisk them together until whipped then carefully fold through the feijoa mixture. This would reduce the need to mix so often while freezing. It depends if you are using cream or coconut cream, which wouldn’t whip up so thickly.
      Enjoy, Nicola

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