Sweets and drinksIce CreamVietnamAbout 20 minutes of work, plus 1 hour freezing the kiwi and the time for the ice cream to firm up
Kiwi and honey ice cream turns out bright, tangy and soft without an ice cream machine. The tricky part is finding kiwi that are ripe enough.
The kiwi is sliced about 0.5cm thick and frozen for 1 hour, then blended straight with honey, lime juice and a pinch of salt. The mixture turns thick and creamy right in the blender, so there are no ice shards.
This batch weighs about 721g, at roughly 76 calories per 100g. Ice cream left out for a few minutes softens and scoops much more easily.
Method
Choose kiwi that feel soft, close to a ripe avocado, as these are the sweetest. Firm ones can sit at room temperature or go into a sealed bag with other fruit to ripen further.
Halve each kiwi, slide a spoon around the inside edge and scoop, and the skin comes away cleanly without mess or bruised fruit.
Cut the kiwi into rounds about 0.5cm thick, spread them on a tray lined with parchment paper and freeze for 1 hour.
Put the frozen kiwi slices in a blender with 50ml honey, 2 tablespoons lime juice and 1/4 teaspoon fine salt, then blend until completely smooth, thick and creamy.
Transfer the mixture to an aluminum tin, smooth the top and return it to the freezer until firm.
Tips
Kiwi that feel soft like a ripe avocado give the sweetest result.
Slicing 0.5cm thick before freezing lets the fruit freeze fast without ice shards.
Parchment paper makes it easy to lift the kiwi slices off the tray.
Honey still counts as sugar, so measure exactly 50ml and skip the extra drizzle.
Firm kiwi ripen faster in a sealed bag with other fruit.
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