Cooking with Val

This creamy guava ice cream is the perfect tropical Caribbean dessert made right at home using simple ingredients and an ice cream machine. Smooth, sweet, and full of bold guava flavor, this recipe is easy enough for beginners but tastes like something from a Caribbean dessert shop.

If you love tropical flavors, homemade desserts, and easy recipes, this one is a must-try.

Guava Ice Cream Recipe

Ingredients:
• 16 oz guava pulp
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt
• Optional: 1–2 tablespoons lime juice

Instructions:
1. Add guava pulp, evaporated milk, condensed milk, heavy cream, vanilla, salt and lemon juice to a blender. Blend until smooth.
2. Pour into an ice cream machine and churn according to manufacturer instructions. (I did about 35 minutes)
3. Freeze for 8–24 hours or until your desired firmness.
4. Scoop and enjoy your homemade tropical guava ice cream.

Lasagne vibes… but make it easier 🍝
No oil, no broken noodles, no stress.
This Lasagne-Style Baked Rigatoni is big-pan comfort food and freezes beautifully!

📝 Recipe (As Made in This Video)

Pasta
• 1½ lbs rigatoni, cooked al dente according to package instructions

Meat Sauce
• 1½ lbs ground beef & 1 lb sweet Italian sausage
• 1 large onion, diced
• 5–6 cloves garlic, minced
• 2 tsp salt
• 2 tsp black pepper
• 2½ tsp Italian seasoning
• 1 (28-oz) can crushed tomatoes
• 1 (15-oz) can tomato sauce
• 1 (6-oz) cans tomato paste

➡️ Start with meat in a hot pan (no oil added)
➡️ Brown until it releases its own fat
➡️ Add onions + garlic, sauté
➡️ Season with salt, pepper & Italian seasoning
➡️ Stir in tomatoes and simmer until thick 20-25 minutes

Creamy Cheese Layer
• 32 oz ricotta cheese
• 2 cups shredded mozzarella
• 1½ cups grated Parmesan
• 2 large eggs
• ¼ cup chopped basil
• Salt & pepper to taste

➡️ Mix until smooth and creamy—this is what gives it that lasagne feel

Topping
• 2 cups shredded mozzarella
• Extra Parmesan for finishing (if using)

Assembly (Built for a Deep Pan)
1. Cook rigatoni until just al dente (very important as pasta keeps cooking in the oven).
2. Lightly oil pan.
3. Layer as follows:
• Thin layer of meat sauce
• ⅓ of the rigatoni
• ⅓ of the ricotta mixture
• ⅓ of the meat sauce
4. Repeat layers twice.
5. Finish with mozzarella + Parmesan on top.

This 3-layer build keeps it from collapsing and makes clean slices.

Baking
• Bake at 375°F (190°C) for 30 minutes
• Broil for 2 minutes or until golden brown
• Rest 15 minutes before serving (don’t skip this)

Pro Tips
• Place the pan on a baking sheet in case of bubbling overflow

Freezer Tip ❄️
• This reheats beautifully the next day and the flavor gets even better. Let cool completely, cut into squares, wrap tightly, and freeze.
Pop one out whenever the craving hits—oven for best texture, microwave if you’re in a rush.

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