Home food

Recipe from: Home Food with zero guilt! by Trish van der Nest

Granadilla Ice Cream

In the late summer when granadillas are plentiful and my granadilla vine is groaning with fruit, I make copious amounts of this ice cream. My family members adore it and beg me to start making it the moment the first granadilla is ripe.

“Mealtimes have always given me my most precious memories! I pour much love into the dishes I create – with fresh ingredients, real food, and a constant eye on what is healthy.” Take a culinary journey homewards with Trish as your guide and host. For many years, she’s been gathering recipes from friends, family, chefs and foodies from all over the globe and preparing food that her friends and family devour. Uncomplicated to create, and with easy-to-source ingredients, everyone can serve these treasured low-carb recipes with success. Think of long tables filled with abundant and delicious food shared with love and laughter. This is Trish’s signature style: comforting, delectable and healthy!


1 tin condensed milk
250ml cream
½ tsp vanilla paste
½-1 cup fresh granadilla pulp

1. If you have an ice-cream maker, pour the condensed milk and cream into the machine.
2. Add the vanilla paste and granadilla pulp, and let the machine do its thing.
3. If you don’t have an ice-cream maker, whip the cream and add it to the condensed milk, along with the vanilla paste and granadilla pulp. Freeze the mixture in a metal or glass container.
4. You can also substitute the granadilla with any flavourings such as pureéd strawberries, ginger or puréed apricots.

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