Lime Ice Cream with Guayaba Cream and Pepita Brittle

This recipe was featured on New Latina.  I would like to thank all who stopped by and left wonderful comments and words of encouragement.  /em>

Cooking for me is comfort.  A peaceful break from the busy world, motions that alleviate stressful times in my life or quiet moments to rejuvenate my soul.

Cooking gives me the opportunity to spend time with loved ones who offer me endless comfort.  Although not physically with me, but in spirit we cook together. When flavors combine, aromas fill the kitchen I can hear their whispers, their encouragement, their love.

This sweet treat combines my beloved kitchen company with treasured memories.  The smell of guayabas remind me of my dear grandfather, the aroma takes me back to my childhood summers spent with him. The tart lime whisks me to my mother’s backyard.  Year after year her citrus tree showers us with limes. We juice, we cook, and we sip on lime flavored concoctions.

Pepitas taste of youth, Halloween, fall days’ in the kitchen with my children.  New memories are made, which will in turn keep me company as I cook in the future.  Please enjoy this sweet treat with your loved ones from my kitchen to yours.  Sweet Life.

Pepita Brittle

by Sweet Life

by Vianney Rodriguez

1/2 stick unsalted butter, plus more to butter a baking sheet
½ cup light brown sugar
¼ cup agave
1 cup roasted, salted pumpkin seeds

Butter a 11 by 17-inch rimmed baking sheet, set aside

Melt the butter in a small saucepan over medium heat. Add the brown sugar and agave, stir to combine. Bring to a boil, stirring to dissolve sugar. Continue to cook without stirring, until syrup is medium amber and candy thermometer reads 280 degrees, about 8 minutes.

Stir in pumpkin seeds carefully.  Cook until mixture reaches 300 degrees, about 2 minutes. Pour into prepared baking sheet. Let cool. Break into pieces. Store in airtight container.

Guayaba Cream

by Sweet Life

by Vianney Rodriguez

Serves 6

½ cup guyabas, peeled and diced

½ cup piloncillo, 4 oz, grated

2 cups water

1 pinch of salt

1 ½ cups heavy whipping cream>

In a saucepan add guayabas, piloncillo, water and salt.  Bring to a boil.  Cook for 12 minutes.

Remove from heat and add to a blender, carefully blend until smooth.

Strain the guayaba puree. Cool.  This step can be completed the night before, cool in fridge overnight.

When the puree has cooled, whip the heavy whipping cream until soft peaks form, about 8 minutes.

Fold the guayaba puree lightly into the whipped cream.  Serve.

Lime Ice Cream

by Sweet Life

by Vianney Rodriguez

Serves 6

3 limes, zested and juiced

2 cups of sugar

2 cups of heavy whipping cream

2 cups of milk

Place all ingredients in a food processor or blender and blend until sugar dissolves.


This recipe can also be made with lemons, bitter oranges or a combo. Too easy!!

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Want more ice cream?

Creamy Orange Ice cream

Grapefruit Buttermilk Sherbet

Lemon Avocado Sherbet





  1. says

    i’m fairly certain that this is the first batch of lime ice cream i’ve seen. lime sherbet, sure, gelato, yes, but never ice cream. bravo. and i’m pretty giddy just thinking about that brittle!

  2. says

    So many tastes that I am not familiar with and wish I knew. I love that this reminds you of your youth – your childhood – those connections are what keeps me cooking. My grandmother helps me stir the pot. With heavily-accented instructions. I know why yoou cook – I think it’s the same reason I do.

  3. says

    Hi, Vianney. I really like the idea of the pine nuts and lime as well as your tale of what cooking means to you. I enjoyed your post very much.



  4. says

    Thanks for stopping by my blog thus giving me the chance to discover your lovely blog. The ingredients are very exotic to me but it sure looks wonderful and I am sure must taste great.

  5. says

    I too feel total comfort in cooking as it brings back memories of being in the kitchen with my mother and preparing for family to visit. Not too many people can understand this!! The brittle looks amazing! Great combination and your photos are beautiful!

  6. says

    Isn’t it wonderful how food can keep such vivid memories alive? That lime ice cream looks incredibly refreshing…and perfectly paired with the brittle!

  7. says

    I don’t know what guayaba is or even piloncillo, but it don’t matter, because this looks so amazing, I just want to dive right in! Love your cooking philosophy and motivations :) And that pepita brittle is a real beauty!

    Btw – thanks for dropping by, my always sweet chica 😉

  8. says

    Being able to taste some of this ice cream would be comfort right now! Love this. And the brittle just brings it to a whole other level. :)

  9. says

    A wonderful flavor profile here! The lime ice cream sounds so refreshing and I love the sound of the pepita brittle. I know my daughter would really love this, she’s all about trying different ice cream flavors right now.

  10. says

    Yum! This looks so good, and I love your brittle cookie! Thanks for commenting on my blog. I’ve added yours to my Google Reader and look forward to reading your future posts!

  11. says

    Cooking makes me feel the same way. With every lemon I squeeze or dough I smell rising, my grandmother is instantly in the kitchen with me. Everytime I don’t clean as I cook, I hear my mom in my head telling me I should have :)

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