If you want a homemade ice cream that tastes bright, fruity, and a little different from the usual vanilla-and-chocolate parade, this kiwi version gets the job done. It has a fresh kiwi flavor, a creamy base, and just enough sweetness to keep the fruit from tasting sharp.
This recipe makes about 1 quart, which works out to roughly 8 half-cup servings. One practical note before you start: because the original method uses raw eggs, the FDA recommends using pasteurized eggs or egg products for homemade ice cream recipes that are not thoroughly cooked. It’s the easy safety upgrade nobody complains about after dessert is served.
Ingredients for Ben & Jerry’s Kiwi Ice Cream
You only need five ingredients here, and each one pulls its weight. The kiwis bring the flavor, the cream gives the ice cream body, and the sugar keeps the fruit from tasting too tart once frozen.
- 6 ripe kiwis
- 1 cup sugar
- 1 tablespoon sugar
- 2 large eggs
- 2 cups heavy or whipping cream
Use ripe kiwis that give slightly when pressed. Rock-hard fruit won’t puree as smoothly and usually tastes more tart than fruity.
How to Make Ben & Jerry’s Kiwi Ice Cream
Peeling kiwi with a spoon is faster than fighting it with a vegetable peeler. Slice off one end, slide a spoon under the skin, and work your way around the fruit.
- Peel and mash the kiwis until they are pureed.
- Stir 2 tablespoons of sugar into the fruit and refrigerate for 1 hour.
- In a mixing bowl, whisk the eggs until light and fluffy, about 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 until blended.
- Stir in the sugared kiwis.
- Transfer the mixture to an ice cream maker and freeze it according to the manufacturer’s instructions.
If you puree the kiwis completely, the finished ice cream will be smoother. Leave the fruit a little pulpy if you want more texture and tiny pops of kiwi throughout.
Tips for the Best Texture
Chill the kiwi mixture first. That one-hour rest with sugar helps draw out a bit of juice and softens the fruit texture before it goes into the base.
Add the sugar gradually to the eggs. Dumping it all in at once can leave the mixture grainy longer than necessary, and nobody needs extra whisking as a hobby.
Freeze until just firm. Fresh fruit ice creams can harden more after several hours in the freezer, so let the finished batch sit at room temperature for 5 to 10 minutes before scooping if needed.
If you like copycat frozen treats, you might also want to try Ben & Jerry’s Cherry Garcia Ice Cream or Ben & Jerry’s Orange Cream Dream Ice Cream.
Serving Suggestions
This ice cream works best served in small bowls or scooped into sugar cones. The kiwi flavor is light and fresh, so it also pairs well with shortbread cookies or a simple fruit plate.
For a cleaner scoop, dip your scoop in warm water, shake off the excess, and then portion. If you’d like neater servings for a party, this Perfect Serving Size Ice Cream Tip is handy.
Storage and Shelf Life
Store the finished kiwi ice cream in an airtight freezer-safe container with a piece of parchment or wax paper pressed against the surface to limit ice crystals. For the best texture, use it within 2 weeks. It will usually remain safe longer if kept continuously frozen, but quality starts dropping fast once homemade ice cream picks up freezer burn or repeated thaw-and-refreeze cycles. That 2-week window is a practical quality estimate for a fruit-based homemade batch.
If you have leftover liquid base before churning, keep it refrigerated and use it within 24 hours. Because this version contains eggs and cream, don’t leave the mixture sitting out on the counter while you debate freezer space.
💸 Budget101® Price Breakdown: Ben & Jerry's Kiwi Ice Cream
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Ripe kiwis |
$0.58 |
6 |
$3.48 |
|
Sugar |
$2.98 |
1 C. |
$0.33 |
|
Sugar |
$2.98 |
1 T. |
$0.02 |
|
Large eggs |
$1.47 |
2 |
$0.25 |
|
Heavy or whipping cream |
$4.24 |
2 C. |
$2.12 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$6.20 |
👨👩👧👦 Cost Per Serving |
$0.78 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Fresh Kiwi, 1 lb package
- Granulated Sugar, 4 lb
- Granulated Sugar, 4 lb
- Large White Eggs, 12 count
- Heavy Whipping Cream, 32 oz carton
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Ben & Jerry’s Kiwi Ice Cream
You should, especially if you want the closest thing to a safer no-cook version. Pasteurized shell eggs or a pasteurized egg product help lower the risk that comes with raw eggs, and they still give the base body and richness.
Go with ripe kiwis that give slightly when you press them. Very firm kiwis taste sharper and less sweet, while overripe ones can turn mushy and a little flat once pureed.
Absolutely. Puree the fruit until completely smooth if you want a more even texture throughout the ice cream, or leave it slightly pulpy if you like little bits of kiwi in each bite.
That quick rest helps the sugar pull moisture and flavor out of the fruit, which softens the texture a bit before churning. It also keeps the kiwi from tasting as harsh or tart once frozen.
You can still freeze it in a shallow pan, but the texture will be less creamy. Stir it vigorously every 30 to 45 minutes for about 2 to 3 hours to break up ice crystals as it firms.
Yes, because the recipe already lists heavy or whipping cream. Heavy cream usually gives a slightly richer, firmer scoop, while whipping cream can freeze a touch lighter and softer.
Use a well-chilled base, churn it as soon as it is cold, and store it in a tightly covered container with the surface covered. Air space and slow freezing are the usual culprits when homemade ice cream turns into a frosty brick.
Yes, as long as your ice cream maker can handle the volume. Since this recipe makes 1 quart, a doubled batch needs room for at least 2 quarts of mixture plus the extra expansion that happens during churning.
Give it about 5 to 10 minutes at room temperature if it has been in the freezer for several hours. That short rest softens the surface enough to scoop cleanly without turning the whole container into kiwi soup.
Keep the sides simple so the fruit flavor stays front and center. Sugar cones, shortbread cookies, fresh strawberries, or even a thin wafer cookie all work better here than heavy chocolate toppings.
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🖨️ Print-Friendly Ben & Jerry’s Kiwi Ice Cream
Ben & Jerry's Kiwi Ice Cream
Equipment
Instructions
- Peel the kiwis and mash them in a bowl until pureed.
- Stir 1 tablespoon sugar into the fruit, cover, and refrigerate for 1 hour.
- Whisk the eggs in a mixing bowl until light and fluffy, about 1 to 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 just until blended.
- Stir in the chilled kiwi puree.
- Transfer the mixture to an ice cream maker and freeze according to the manufacturer's instructions.
- Serve immediately for soft ice cream, or freeze until firm for easier scooping.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Yield is 1 quart, which is about 8 servings at 1/2 cup each.
For a lower-risk version, use pasteurized shell eggs or pasteurized egg product.
For best texture, store in an airtight container and use within 1 to 2 weeks.
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