Kiwifruit ice cream is a no-churn dessert made by folding New Zealand's famous fruit into whipped cream and freezing it. Finished with airfryer-toasted coconut, it adds a light dessert note to any brunch spread.
Spread the shredded coconut in the airfryer basket and toast at 160°C for 3 minutes, checking often, until golden. If you do not have an airfryer, toast for the same time in an oven preheated to 160°C.
Mash the peeled kiwis with a fork and stir in the lemon juice.
Whip the cold cream to soft peaks, then gently fold in the condensed milk and kiwi purée using an under-and-over motion.
Transfer the mixture to a lidded container, smooth the top and freeze for at least 6 hours. Sprinkle with the toasted coconut just before serving.
Whip the cream only to soft peaks; over-whipped cream turns the ice cream grainy once folded in. Watch the coconut closely in the airfryer, since fine shreds can scorch within seconds. Allergens: contains milk and dairy.
Replacing half the kiwi with mango purée turns the colour a brighter yellow and adds sweetness; reduce the sugar by a tablespoon if you do this.
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