Coconut kiwi ice cream – Only 4 ingredients for a refreshing fruity ice cream that includes marshmallow cream! This no-churn, easy homemade recipe means no ice cream machine required.
I can’t believe it’s taken me until almost August to post an ice cream recipe!
I need to make up for lost time here, summer will be over before we know it.
I’ve had my ice cream maker pulled out and sitting on my counter for a month now, ready and waiting for the first delicious creation to be made. So it seems pretty ironic that the first recipe I make this year does not even require an ice cream maker!
I saw Beth’s recipe over at The First Year Blog and I couldn’t resist the idea of using marshmallow cream in ice cream.
Have you heard of this before? Am I the only person that hasn’t? I feel like I’m behind the times, but this was my first experience with marshmallow cream ice cream. So delicious!
Just 4 ingredients, super easy to whip up, all you have to do is have the willpower to wait until it freezes.
I did not toast the shredded coconut like Beth did, but you can try that if you’d like the added flavor. As it is, it makes me feel like I should be sitting on an island somewhere, staring at the ocean…
I’ll admit I was a little skeptical of kiwi ice cream to begin with, as I’m much more of a chocolate, chocolate and an extra side of chocolate kinda girl.
But this was a great fruity flavor for those hot summer days!
Don’t you want to make some coconut kiwi ice cream? Let me know if you do – either in the comments below, or tag me on instagram and use hashtag #trialandeater so I can find you! I would absolutely LOVE to see your pictures and hear your thoughts on the recipe!
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- 2 kiwis peeled
- 1/2 cup heavy whipping cream
- 1/2 cup marshmallow cream
- 1/4 cup sweetened shredded coconut
- In a blender or food processor, add the peeled kiwis, heavy whipping cream, and marshmallow cream. Mix until blended.
- Pour mixture into a freezer friendly bowl or container.
- Add the shredded coconut on top, pressing lightly into the icecream.
- Put in freezer for at least 4 hours, or overnight.
Adapted from The First Year Blog