Tropical Ice Cream (Kiwi, Strawberries, and Coconut)

"This is an adaptation of my Strawberry Ice Cream recipe. The light coconut milk will cause the mix to take longer to freeze, but it will freeze eventually. The kiwi does start out a nice green color when it's mixed in, but the color fades into the ice cream as the strawberry takes over."
photo by Late Night Gourmet photo by Late Night Gourmet
photo by Late Night Gourmet
Ready In:
4hrs 15mins




  • Add the kiwis and strawberries to a bowl along with 1/4 cup of the sugar. Toss until the sugar begins to dissolve. Let sit out at room temperature for 30 minutes while you prepare the custard.
  • Shake the coconut milk can thoroughly. In a saucepan, over medium heat, combine the coconut milk, half-and-half, remaining sugar, and vanilla bean with pulp. Bring to a simmer.
  • In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth.
  • Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon.
  • Pour the mixture into a bowl using a strainer to remove the vanilla bean pieces, and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling.
  • Use food processor to pulse the strawberries to a rough chop, then stir in the strawberries.
  • Cool the mixture completely. Process the mixture according the ice cream machines instructions.

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".
View Full Profile

Find More Recipes