Mediterranean Kiwi–Avocado Ice Cream
This no-churn ice cream blends ripe avocado and tangy kiwi with Greek-style yogurt and honey for a smooth, silky texture. It’s dairy-light, refined-sugar-free, and incredibly refreshing—great after a warm meal.
⏱️ Time
Prep: 10 minutes
Freeze: 3–4 hours
Total: ~4 hours
🥣 Ingredients
2 ripe kiwis, peeled & chopped
1 ripe avocado, peeled & pitted
½ cup thick Greek-style yogurt (full-fat for creaminess)
3–4 tbsp honey (adjust to taste)
1 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil (optional but very Mediterranean)
½ tsp vanilla extract (optional)
Pinch of salt
👩🍳 Instructions
1. Blend: Add kiwi, avocado, yogurt, honey, lemon juice, olive oil, vanilla, and salt to a blender.
2. Process: Blend until completely smooth and creamy. Taste and adjust sweetness.
3. Freeze: Pour into a freezer-safe container. Smooth the top and cover.
4. Set: Freeze for 3–4 hours, stirring once halfway if possible for extra creaminess.
5. Serve: Let sit at room temperature for 5 minutes before scooping.
🌿 Tips & Variations
Extra creamy: Replace yogurt with coconut cream (still Mediterranean-friendly).
Popsicles: Pour into molds and freeze overnight.
Herbal twist: Blend in a few fresh mint leaves.
No honey: Use dates or maple syrup instead.
❓ Frequently asked questions FAQs
Will it taste like avocado?
No—avocado adds creaminess; kiwi and lemon dominate the flavor.
Can I store it longer?
Yes, up to 1 week. Cover tightly to prevent ice crystals.
Kid-friendly?
Absolutely—smooth, mild, and naturally sweet.
🧮 Nutrition Information
Calories: ~190 kcal
Protein: ~4 g
Carbs: ~22 g
Healthy fats: ~10 g