Hello there, Jocelyn again. Jennifer is sick, so you get a late-and-last-minute post from me to fill in. No, it’s not gluten, she’s just plain old sick, as are some others at her place, so there’s no one to make new tasty things :-). Don’t worry, once she’s recovered she’ll be back to providing you with gluten-free goodies.

As it happens, I had intended to make this ice cream for my blog post this coming Friday anyway, so I have the stuff here. I just haven’t had a chance to make it yet. Pictures should turn up later, then, but I’ll give you the recipe now. It looks rather strawberry when you’re finished with it (that pink color pretty much overwhelms the light green kiwi), but it has the kiwi seed speckles. It’s kinda cool looking, actually. We didn’t find the seeds troublesome when eating this ice cream any more than eating a normal kiwi fruit, so don’t worry too much about that. Because of the seeds, however, you really should use all cream to make it. As with the mango ice cream I posted a while back, it’s just necessary to balance out the innate texture of the fruit.


Naturally Sweetened Kiwi-Strawberry Ice Cream


  • 2 cups peeled and chopped kiwi fruit, measured after chopping (largeish chunks, like about 1/8ths of the kiwi)
  • 1/2 cup halved strawberries (frozen or fresh, but if using frozen thaw most of the way before using for ease of blending)
  • 2 cups heavy whipping cream
  • 1 TBS + 2 tsp Truvia
  • 1 1/2 tsp lemon juice
  • 2 eggs
  • pinch of salt (scant 1/8 tsp or so)


1. Submerge the chopped kiwi and strawberries in boiling water (enough to cover, usually 2-3 cups). Just pour the boiling water over them and stir for about a minute to a minute and a half. This is called blanching, and it takes the raw edge off of the fruit (or veggie, if you’re doing this for other dishes) while still preserving the fresh taste.

2. Drain the water out completely (I just pour the fruit in a strainer) and put it in a food processor and blend until mostly smooth. Mine had some tiny chunks of kiwi or strawberry, very small, and I left them because it’s nice contrast in the finished product. Plus, this will never be smooth like the mango puree; these fruits just don’t do that.

3. Stir the lemon juice and 1 TBS of the Truvia into the fruit mash and chill for about an hour.

4. When the mixture is chilled whisk together the eggs, remaining Truvia and the salt until very well combined and creamy. Add the heavy cream and whisk some more to fully combine.

5. Mix in the chilled fruit mash until well combined. Optimally, chill again until this mixture is nice and cold (if you must, skip this, but it’ll churn up better if you can chill again).

6. Put it in your ice cream maker of choice and churn until nice and frozen :-). Eat as soft-serve or harden it off in the freezer as you prefer. Enjoy!