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  • Brittany Aldridge

No-churn Kiwifruit Ice Cream

Did you guys know I’m a kiwi? Born in Wellington, New Zealand I moved to Sydney, Australia about 12 years ago now! Anyway, at the moment I have a crazy amount of kiwi fruits in the house so I decided to get inventive and make a kiwi fruit ice cream! This one is no-churn too so it’s super low fuss, and perfect for entertaining.

Guess what I found out today - kiwi fruits are actually native to China and used to be named Chinese Gooseberries! It wasn’t until 1904 that they arrived on New Zealand shores.. and being the most popular fruit it was renamed in the 60s after the national bird - a kiwi - because they’re both small, brown and fuzzy!!


  • 1 397g can of sweetened condensed milk

  • 600mLs of double cream

  • 2 teaspoons of vanilla extract

  • 5 medium sized kiwi fruits, brown furry skin removed


  • Blend the kiwi fruit to a purée or mash using a fork to a smooth consistency but black seeds remaining whole. Set aside.

  • Pour the condensed milk, cream and vanilla extract into the bowl of a stand mixer fitted with a whisk attachment. (Alternatively you can use a large bowl and a handheld electric mixer).

  • Beat the mixture on medium speed until thoroughly incorporated, and the cream has thickened considerably (you want almost stiff peaks!)

  • Using a spatula gently fold the kiwi fruit mixture into the cream, until thoroughly combined. Then pour the mixture into a freezer proof container, cover the ice cream mixture in cling wrap, and freeze for at least 4 hours (or until solid). Please enjoy!

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