By Akshara
June 11, 2026
Guava Chilli Ice Cream is a brilliant, contemporary celebration of a classic South Asian street food memoryâbiting into crisp, pink guava slices rubbed with red chilli powder and black salt. This effortless, no-churn recipe captures that exact nostalgia by folding sweet guava pulp into a velvety, aerated cream base. Infused with a sharp kick of cayenne pepper and tangy chat masala, it offers a refreshing, sophisticated contrast of temperatures and flavours that dance beautifully on the palate.
2 cups guava pulp or thick nectar (preferably pink guava)  1 cup heavy whipping cream (minimum 35% milk fat), thoroughly chilled  1/2 cup condensed milk  1/2 tsp red chilli powder or cayenne pepper  1/2 tsp chaat masala  1/4 tsp black salt (kala namak)
Pour the chilled heavy whipping cream into a cold mixing bowl and beat using an electric hand mixer on medium-high speed until it holds stiff, stable peaks.
Whisk the condensed milk, guava pulp, red chilli powder, chaat masala, and black salt together in a separate large bowl until completely smooth and integrated.
Add a large spoonful of the whipped cream into the guava base, stirring gently to lighten the texture before carefully folding in the remaining cream to preserve the air.
Pour the smooth, pale pink mixture into a freezer-safe tin or container, cover tightly with plastic wrap touching the surface to prevent ice crystals, and freeze for 6 hours until firm.