Best Kiwi Ice Recipes

BOOZY WATERMELON-KIWI ICE POPS

Steps:

• Combine tequila, orange zest, orange juice, sugar, and lime juice in a shallow 9x13-inch dish. Stir in diced watermelon and refrigerate for 2 hours, stirring occasionally.
• Remove watermelon mixture from the refrigerator and pour into a blender or food processor; process until pureed. Pour into ice pop molds, drop in a kiwi slice, and freeze until firm, 3 hours or overnight.

TROPICAL KIWI ICE POPS

Steps:

• Stir coconut milk and sugar together in a bowl.
• Pour coconut milk mixture into a blender. Add pineapple and banana; blend until smooth.
• Pour blended mixture into ice pop molds. Press kiwi into the coconut mixture; freeze until solid, 8 hours to overnight.

KIWI ICE POPS

Steps:

• In a small saucepan, bring sugar and 1/3 cup water to a boil over high, stirring until sugar dissolves. Transfer to a 4-cup liquid measuring cup or medium bowl and refrigerate until cool, 30 minutes. Stir in puree. Transfer to ice-pop molds and freeze according to manufacturer's directions.

STRAWBERRY KIWI SANGRIA ICE POPS RECIPE BY TASTY

Steps:

• In a blender, combine the strawberries, 1 cup (180 g) kiwi, wine, lemonade, and vodka and blend until smooth.
• Place 1 slice of kiwi in each ice pop mold.
• Pour the mixture into the ice pop molds, seal with the lids, and add the ice pop sticks.
• Freeze until solid, at least 4 hours, or overnight.
• Carefully remove the ice pops from the molds.
• Enjoy!

KIWI ICE POP

Steps:

• Top and tail the kiwis. To peel them, gently push a teaspoon under the skin of the kiwi and follow the inside of the skin until it reaches about halfway downthe fruit. Revolve the spoon in a circular motion around the flesh of the kiwi so that the flesh is separated from the skin.
• Remove the teaspoon, turn the kiwi the other way up and apply the same technique until the flesh is entirely separate from the skin. Carefully push the base of the flesh of the kiwi out of the skin. It should slip out fairly easily. If necessary nick the skin with a knife.
• Slice the kiwi crosswise into two or three thick slices. The intricate pattern of the middle of the kiwi should be on show on the cross section. Slowly insert a lollipop stick into the edge of the kiwi until it reaches the middle.
• Put the kiwi slices into a container and place in the freezer, with a little bit of space around them so that they don't stick together. Freeze for at least 3 hours.
• Before serving, remove from the freezer and allow to rest at room temperature for 5 minutes

KIWI ICE

Steps:

• In a blender, combine the juices and kiwi; cover and process just until smooth. Add sugar substitute and orange zest. Pour into an ungreased 8-in. square dish. Cover and freeze for 1-1/2 to 2 hours or until partially set. , Spoon into a large bowl; beat on medium speed for 1-1/2 minutes. Return to pan; freeze for 2-3 hours or until firm. Let stand for 10 minutes before serving. Spoon into small bowls; garnish with orange and additional kiwi if desired.

VANILLA ICE CREAM WITH KIWI AND BANANA IN LIME RUM SYRUP

Steps:

• In a small saucepan simmer water with sugar, rum, and zest 5 minutes. add kiwi and simmer 2 minutes. Cut banana into 1/4-inch slices and simmer in syrup 30 seconds. Transfer fruit with a slotted spoon to a bowl. Boil syrup until reduced to about 1/2 cup and stir in fruit.
• Serve fruit and syrup over ice cream.

KIWI-LIME GALANGAL ICE POPS

Steps:

• Place all ingredients in a blender and pulse until smooth and well combined. Pour into ice pop molds. Freeze until solid.

CALIFORNIA KIWI CREAM CHEESE ICE CREAM

Steps:

• Scoop out kiwis and puree in a food processor or blender; you should have about 2 cups. Transfer to a saucepan over medium-low heat. Cook, stirring frequently, until reduced to about 1 cup, 15 to 20 minutes. Remove from heat and let cool.
• Stir cream cheese and sugar together in a bowl. Whisk in half-and-half slowly; add cooked kiwis and vanilla extract. Cover with plastic wrap and refrigerate until cool, 15 to 20 minutes.
• Pour mixture into the bowl of an ice cream maker and freeze according to manufacturer's instructions. Cover and chill in the freezer until firm, at least 2 hours.

KIWI ICE CREAM

Steps:

• Peel the kiwis and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour.
• Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and whisk to blend. stir in the kiwis.
• Transfer the mixture to an ice cream Maker and freeze following manufacturer's instructions.

CALIFORNIA KIWI CREAM CHEESE ICE CREAM

Steps:

• Cut kiwi in half and scoop out fruit. Puree in a small food processor or blender. (You should have about 2 cups.) Place in a medium saucepan and cook over medium-low heat for 15 to 20 minutes, stirring frequently. Remove from heat when mixture has reduced to 1 cup; let cool.
• Stir together sugar and cream cheese in a medium bowl. Slowly whisk in half and half, then stir in vanilla and kiwi. Chill well, then transfer to the bowl of an ice cream maker and freeze according to manufacturer's instructions. Cover and freeze until ready to serve.
• To make cheesecake sundaes, drizzle with additional pureed kiwi and top with crumbled graham cracker crust.

KIWI ICE

Steps:

• Combine first 3 ingredients in blender until smooth.
• Add sugar and orange peel and pulse to combine.
• Pour into shallow freezer safe container and freeze for 3 hours.
• Using mixer beat on medium speed for 2 minutes.
• Return to freezer for 3 more hours.
• Let stand 10 minutes before serving.
• Spoon into dessert bowls to serve, garnishing with fresh mint or slices of orange or kiwi.

TROPICAL ICE CREAM (KIWI, STRAWBERRIES, AND COCONUT)

Steps:

• Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
• Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer.
• In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
• Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
• Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
• Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.
• Cool the mixture completely. Process the mixture according the ice cream machines instructions.

KIWI ICE

Steps:

• Puree the kiwi and orange juice in a blender or food processor until very smooth.
• Pour through a sieve to remove the tiny seeds.
• Stir in the corn syrup.
• Pour into a non metal container and freeze for about 3 hours or until almost firm.
• Place in food processor bowl and process until fluffy.
• Return to freezer and freeze until firm.
• To serve, let stand at room temperature about 20 minutes and then spoon into serving dishes.
• Garnish with a sprig of mint and orange slice if desired.