Homemade No Churn Kiwi Ice Cream, fast and easy and made with fresh kiwi. A perfectly delicious Cool Dessert!
Well I’m heading into the homestretch as they say, and I will be leaving my City to go back to his City. Needless to say I miss my husband, my youngest daughter and of course our cat and dog.
And knowing that my eldest will be back to visit again a few days later makes it easier.
Before I left I made one of my husband’s favourite ice creams. Yes unlike me he always chooses something a little more healthy when it comes to ice cream.
I am more of the give me all the chocolate you have kind of ice cream lover.
Easy Homemade No Churn Ice Cream
He has been bugging me forever to make him Kiwi Ice Cream. Since we grow kiwi there is certainly no shortage of the fruit.
I am the only one in the family who is not a peel and eat kiwi lover. I like my kiwi mixed up with other fruit in a Fruit Pie or Cake. And now I will admit in ice cream.
I made this Homemade No Churn Kiwi Ice Cream two ways, the first time I chopped the kiwi and added it to the cream mixture and the second time I blended the kiwi.
Fortunately they both passed the taste test with the Italian, although he decided the second day he ate it it had a smoother and lighter taste which he preferred. I can’t say about the third day because it never got that far.
So if you are a Kiwi lover than this Easy Homemade No Churn Kiwi Ice Cream is just for you. Enjoy!
Easy Homemade No Churn Kiwi Ice Cream
- 5 medium kiwi (more or less / mashed or chopped)
- 3/4 cups + 3 1/2 tablespoons cream (whole or whipping) (300 ml)
- 3/4 cup sweetened condensed milk (174 grams)
- 1/2 teaspoon vanilla (4.20 grams)
- Place a glass bowl and beaters in the freezer for approximately 20 minutes.In a small bowl whisk together sweetened condensed milk and vanilla, set aside.Remove one bowl from the freezer and whip the cream until stiff peaks form, add a little whipped cream to the vanilla/sweetened condensed milk mixture to make it easier to combine, then fold in the rest of the whipped cream mixture, fold in mashed or chopped kiwi, place in a loaf pan 8x4 inch (20x10 centimeters). Then either cover in plastic or place loaf pan in a large ziplock bag and freeze at least 3- 5 hours until frozen or even overnight. Top with sliced fresh kiwi if desired. Enjoy!