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!
If you like this recipe and want to see more to see more, sign up here to get new recipes and updates to your email!
Coconut kiwi ice cream
- 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.