Kiwi ice cream is a no-churn dessert made by whipping New Zealand’s famous fruit with cream and freezing it. Topped with coconut toasted in the air fryer, it adds a light touch to a brunch table.
Spread the shredded coconut in the air fryer basket and toast it at 160°C / 320°F for 3 minutes, checking often, until golden. If you do not have an air fryer, toast it in an oven preheated to 160°C / 320°F for the same amount of time.
Mash the peeled kiwifruit with a fork and mix it with the lemon juice.
Whip the cold cream until soft peaks form. Gently fold in the condensed milk and kiwi puree, lifting from the bottom of the bowl.
Transfer the mixture to a lidded container, smooth the top, and freeze for at least 6 hours. Sprinkle the toasted coconut over it before serving.
Whip the cream only until soft peaks form; overwhipped cream will make the ice cream grainy when folded into the mixture. Watch the coconut closely in the air fryer; fine shreds can burn in seconds. Allergen: contains milk and dairy.
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