Name: Creamy No-Egg Kiwi Ice Cream (Armenian Inspired)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 cup Milk; 1 cup Sweetened Milk (condensed); 3/4 cup Heavy Cream; 3 tbsp Sugar (granulated); 2 tbsp Corn Flour; 1/2 tsp Vanilla Extract; 3 Kiwis (approximately 1 cup peeled and roughly chopped)

Creamy No-Egg Kiwi Ice Cream (Armenian Inspired)

40 minutes

1264 reads

4.34 from 3 votes

Armenian

About Creamy No-Egg Kiwi Ice Cream (Armenian Inspired)

Beat the heat with this refreshing, homemade Kiwi Ice Cream! This Armenian-inspired recipe is surprisingly easy and delivers a luxuriously creamy texture without using any eggs. Bursting with the bright, tangy flavor of kiwi, it's the perfect guilt-free indulgence for any occasion.

Made with simple ingredients like milk, condensed milk, and cream, this recipe is a delightful twist on a classic. The addition of cornflour creates a smooth, velvety consistency that will leave you wanting more. Get ready to impress your family and friends with this surprisingly simple yet elegant dessert.

This eggless ice cream is also incredibly versatile. Feel free to experiment with different fruits or add a touch of your favorite liqueur for an adult twist. Let's get started on this cool and creamy adventure!

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Recipe Time & More

Prep10

Cook30

Total40

Calories67 kcal

Serves

Served AsDesserts

Recipe TasteSweet

Ingredients

Dairy & Sweeteners

▢ 1 cup Milk
▢ 1 cup Sweetened Milk condensed
▢ 3/4 cup Heavy Cream
▢ 3 tbsp Sugar granulated

Thickening & Flavor

▢ 2 tbsp Corn Flour
▢ 1/2 tsp Vanilla Extract

Fruit

▢ 3 Kiwis approximately 1 cup peeled and roughly chopped

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Instructions

Prepare the Custard Base

Heat the milk and granulated sugar in a saucepan over low heat, stirring until the sugar dissolves completely.
Add the sweetened condensed milk and vanilla extract. Cook for 6-7 minutes, stirring frequently.
In a small bowl, whisk together the cornstarch with 2 tablespoons of cold milk until smooth. Gradually whisk this mixture into the saucepan, continuing to cook and stir until the custard thickens enough to coat the back of a spoon.
Remove from heat and let the custard cool completely. Cover the surface with plastic wrap to prevent a skin from forming.

Prepare the Kiwi Puree and Whip the Cream

While the custard is cooling, peel and chop the kiwis. Blend them into a smooth puree.
In a separate bowl, whip the heavy cream until soft peaks form. Set aside.

Combine and Freeze

Gently fold the kiwi puree into the cooled custard.
Carefully fold in the whipped cream until just combined. Avoid overmixing.
Pour the mixture into a freezer-safe container and freeze for at least 1 hour.
Remove from the freezer and stir well to break up any ice crystals.
Return to the freezer and freeze for another 2-3 hours, or until solid.
Let the ice cream sit at room temperature for a few minutes before scooping and serving.

Recipe Notes

Expert Tips for the Perfect Kiwi Ice Cream:

For a richer flavor, use full-fat milk and heavy cream.
If your kiwis are particularly tart, add 1-2 tablespoons of extra sugar to the custard base.
To prevent large ice crystals from forming, stir the ice cream every hour during the freezing process.
For a smoother texture, strain the kiwi puree through a fine-mesh sieve before adding it to the custard.