Desserts

July 12, 2021

Kiwis and Cream Ice Cream

Kiwis and Cream Ice Cream is a fun plant-based twist on the traditional strawberries and cream flavor. Fruity and tropical!

Thank you God for food that nourishes our bodies. Amen.

Strawberries and cream is such a classic summer flavor combo, and it definitely has it's moments - it's delicious! But I wanted to switch things up with this ice cream recipe.

I love the idea of using coconut cream to get a super creamy ice cream (along with bananas, of course). And kiwis seem like a perfect pairing. So many tropical vibes. Plus, you get the tang of the kiwi and the creaminess of the coconut. Delicious!

Another great thing about this ice cream is that it's only three ingredients and completely fruit-sweetened. Fruit is naturally sweet - so let's celebrate that and eat some ice cream!

Recipe Features

  • Dietary needs — this recipe is plant-based, oil-free, gluten-free, sugar-free, and fruit-sweetened
  • Perfect anytime dessert — this dessert is super easy to whip up and also great to make ahead of time and keep in the freezer for whenever you want it

Kiwis and Cream Ice Cream

Ingredients

  • Frozen Bananas: Since we aren't using much liquid, I suggest letting your bananas thaw slightly before blending.
  • Kiwis: No need to freeze your kiwis ahead of time, but you can if you want. Make sure to chop up the kiwi before freezing so you can stir it into the ice cream for delicious chunks.
  • Coconut Cream: This creates that creaminess to make this ice cream a little richer than regular ice cream. To get the creamiest part of the coconut cream, put the can in the fridge for a few hours and then scoop the solids off the top of the can.

Kiwis and Cream Ice Cream

How to make Kiwis and Cream Ice Cream

Step 1. Add the bananas, coconut cream, and one of the kiwis to a blender or food processor. Blend until smooth.

Step 2. Chop another kiwi and stir in the chopped pieces.

Step 3. Place in a container and freeze for 2-4 hours.

Step 4. When ready to serve, let thaw slightly. Scoop into bowls and top with additional Kiwi. Serve and enjoy! Keep leftovers in the fridge.

Kiwis and Cream Ice Cream

Recipe Prayer

Thank you God for food that nourishes our bodies. Amen.

Related Recipes

Love ice cream? Check out some of my other plant-based ice cream recipes:

Tried this recipe?

Please leave a review in the comments section below. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.

Kiwis and Cream Ice Cream

Kiwis and Cream Ice Cream is a fun plant-based twist on the traditional strawberries and cream flavor. Fruity and tropical!

Author:

Elizabeth

Serves:

4

Prep:

120

min

cook:

0

min

total:

120

min

Ingredients

  • 4 Medium Bananas, frozen and slightly thawed
  • 1/4 Cup Coconut Cream
  • 2-4 Kiwis

Instructions

  1. Add the bananas, coconut cream, and one of the kiwis to a blender or food processor. Blend until smooth.
  2. Chop another kiwi and stir in the chopped pieces.
  3. Place in a container and freeze for 2-4 hours.
  4. When ready to serve, let thaw slightly. Scoop into bowls and top with additional Kiwi. Serve and enjoy! Keep leftovers in the fridge.
Thanks for contributing to our community! Your comment will appear shortly.
Oops! Something went wrong while submitting the form.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography