Guava and cream cheese pastelitos inspired me to make this summer twist on a traditional dessert. Cream cheese ice cream with guava syrup is only $2.50 per recipe, and a great way to cool off in the summer heat. Since sweet syrup is combined with cream cheesy ice cream, you will be left wanting more of this rich dessert. Make some today! No ice cream maker necessary.
Serve this for dessert after cuban steak sandwiches, black beans and rice, or picadillo to keep with the Cuban theme!
| Prep Time | 5 Minutes |
| Passive Time | 4 Hours |
| Servings |
People
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Ingredients
Cream Cheese Ice Cream
- 1 8oz bar Cream Cheese
- 1 Cup Heavy Cream
- 1 Cup Milk 1% or 2% work well
- 7 oz Sweetened Condensed Milk (1/2 a can)
Guava Syrup
- 5 oz Guava Nectar (1/2 a can)
- 1 Tablespoon Corn Starch
- 3 drops Red food coloring Optional for color
Ingredients
Cream Cheese Ice Cream
Guava Syrup
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Instructions
Cream Cheese Ice Cream
- With an electric mixer beat the cream cheese until it is smooth. Add the heavy cream and beat until the mixture starts to become whipped and fluffy like whipped cream.
- Add in the milk and sweetened condensed milk and slowly blend until everything is fully incorporated.
- To freeze, either add to an ice cream maker and freeze, or place into a gallon zipper bag and lay flat in the freezer. Every hour or so knead the bag with your hands making sure all frozen chunks are fully incorporated. Continue for about 4 hours or until frozen.
Guava Syrup
- Add the guava juice to a small cup or bottle with a tight fitting lid. Add the corn starch and shake until fully dissolved.
- Pour this mixture into a small sauce pan and heat over medium heat until the sauce begins to thicken. Let cool and serve over the cream cheese ice cream.
Recipe Notes
Ice Cream Cost: $2.31
Guava Syrup Cost: $0.26
Total Recipe Cost: $2.57
