Do you have too many feijoas.....?

Do you have too many feijoas.....?

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It's that time of year when you can't keep up with the feijoas as they fall off the trees. So why not make a delicious feijoa Olive oil ice cream? Using olive oil as an ingredient enhances the flavour and creaminess of the ice cream.

Feijoa Olive Oil Ice Cream Recipe


  • Scooped Feijoa flesh - 500g

  • Whole Feijoas - 2 with top removed and chopped into chunks

  • White sugar - 110g

  • Thickened cream - 500mL

  • Honey - 1/2 tablespoon

  • Extra Virgin Olive Oil - 125 mL (Use a high quality fruity olive oil. I use Juno Olives award winning Picual)


Feijoa Olive Oil Ice Cream

  1. Slice the feijoas in half length ways and scoop out the flesh.

  2. Blitz the feijoa flesh in a blender until smooth.

  3. Add the two chopped feijoas to the blender with skins on and blitz until smooth.

  4. Put the "puree" into a small pot. Heat on low, stirring often for 20 - 30 minutes, until the fluid has reduced by at least 1/4.

  5. Add the sugar, cream and honey to the pot. Continue to heat on low and stir well until the sugar has dissolved.

  6. Allow to cool and transfer to a bowl. Whisk in the Extra Virgin Olive Oil.

  7. Cover with plastic wrap, pressing it against the surface of the liquid to prevent a skin forming.

  8. Chill for around 4 hours

  9. Transfer to a churning bowl and follow the instructions from the manufacturer.

  10. Return to the freezer until firm then scoop and enjoy.

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