08/31/2026
🥝 Kiwi Macadamia Ice Cream
Makes: ~1 liter
Prep: 25 min + chilling/freezing
Ingredients
5 ripe kiwis, peeled
120 g sugar, divided
2 tbsp lemon juice
500 ml heavy cream
250 ml whole milk
1 tsp vanilla extract
100 g macadamia nuts, roughly chopped
Pinch of salt
Method
1. Make the kiwi purée: Blend the kiwis with 60 g sugar and lemon juice until mostly smooth. For a smoother ice cream, strain out the seeds.
2. Roast the macadamias: Toast the chopped nuts in a dry pan over medium-low heat for 3–5 minutes. Let them cool completely.
3. Make the base: Whisk the remaining 60 g sugar with the milk, cream, vanilla, and salt until the sugar dissolves.
4. Combine: Stir in the kiwi purée. Taste and add a little more sugar or lemon juice if needed—the mixture should taste slightly sweeter than you want the finished ice cream.
5. Chill: Refrigerate for at least 2–4 hours, preferably overnight.
6. Churn: Pour into an ice-cream maker and churn according to its instructions. Add most of the macadamias during the final few minutes.
7. Freeze: Transfer to a sealed container, sprinkle the remaining macadamias over the top, and freeze for 3–4 hours until firm.
Tip: Kiwi contains enzymes that can interfere with dairy proteins, so it's best to blend the kiwi with the sugar and lemon juice and use it promptly, rather than leaving raw kiwi mixed with the dairy base for a long time. For an extra-smooth texture, you can briefly cook the kiwi purée for 2–3 minutes, then cool it completely before adding it.
