Skip to main content

Category: Dessert , Sweet , Vegetarian

29 3 2019

Make your own ice cream with this quick and easy recipe! Enjoy it on its own, alongside feijoa crumble, or top with toasted flaked almonds for a delicious twist. 

Tip: to speed up the freezing process, make sure both the cream and condensed milk are well chilled before you start. 

Ready in: 6 hours 30 mins (includes freezing time) 


  • 1 cup Pams Frozen Mango  
  • 1 cup feijoa pulp 
  • 500ml (2 cups) Pams Cream 
  • 3 drops Pams Finest Ginger Extract Spice Drops 
  • 395g can Pams Sweetened Condensed Milk 


  1. Place the mango and feijoa into the bowl of a blender and puree until almost smooth. 
  2. In a separate bowl whip the cream and the spice drops until soft peaks form but not stiff. 
  3. Mix the sweetened condensed milk into the mango and feijoa. 
  4. Gently fold the fruit mixture into the cream and then spoon into a 2-litre plastic container with a fitted lid.   
  5. Cover and freeze for at least 6 hours until the ice cream is firm.  

Makes 2 litres.

Feijoa Chutney

Jazz up your entertaining platter with some homemade feijoa chutney, guaranteed to impress your friends and family! This chutney is delicious paired with cheese and crackers or spread into a rustic sandwich.5

Mango Trifle

A classic favourite, this trifle can be prepared a day in advance - just leave the cream layer off until just before serving! Simply cover and refrigerate until you are5