Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Cream Cheese & Guava Swirl Ice Cream

Gabriella Herman

Servings: 10

Guava and cream cheese is a classic Cuban combination. Guava’s pear-strawberry personality pairs so well with the tangy cheese that it’s easy to see why. Here, the cream cheese is used to make a rich ice cream that gets swirled with guava purée for a dessert few can resist.


  • 8 oz. cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 cup cold sour cream
  • 1 cup cold heavy cream
  • 2 Tbs. fresh lemon juice
  • 1/2 tsp. pure vanilla extract
  • Pinch kosher salt
  • 6 oz. (about 1/2 cup) guava paste, cut into 1/2-inch slices, or guava jelly, preferably Goya brand
  • Cones for serving, if you like

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 180
  • Fat (g): 20
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 70
  • Sodium (mg): 110
  • Carbohydrates (g): 32
  • Fiber (g): 1
  • Protein (g): 2


  • Beat the cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add the sugar 1/4 cup at a time, beating well after each addition. Add the sour cream, heavy cream, lemon juice, vanilla, and salt and beat just until smooth. Cover with plastic wrap and refrigerate until very cold, about 1 hour.
  • Meanwhile, cook the guava paste or jelly and 1/2 cup water in an 8-inch skillet over medium-low heat, mashing with a fork or potato masher, until mostly melted with some smaller chunks, about 6 minutes. Transfer to a bowl and chill in the refrigerator until cooled but still pourable, about 1 hour. (If it does solidify, reheat and rechill.)
  • Whisk the cream cheese mixture to loosen it, then freeze in an ice cream maker according to the manufacturer’s directions until slightly thicker than soft-serve ice cream, about 15 minutes. Transfer to a freezer storage container. Using a wide spatula, gently fold in the guava to create ribbons throughout. Freeze until ready to serve.


Rate or Review

Reviews (1 review)

  • user-992618 | 06/01/2015

    The base is very good and super creamy. However, the method by which they fold in the guava mixture didn't work well for me. I think I would either dramatically cut the amount of water used or might just add straight guava marmalade next time.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial