This Kiwano and orange ice cream recipe made without eggs, but it’s creamy, sweet and fruity. The flavor reminds me of an orange Creamsicle bar!
What is Kiwano?
Kiwano is a sweet tropical fruit with a mild taste and bright green, jelly-like flesh. It is also commonly called a cucumber melon or a horned melon. That’s appropriate, because the orange colored exterior shell of the fruit is covered with little spiky looking horns.
The generous folks at Frieda’s Produce shipped me a few Kiwano® fruits to sample. I appreciate them very much for all they do to make my recipe development job so much fun! I didn’t get paid to create this recipe or to write this post, but as always, all thoughts are mine.
July is National Ice Cream month, but it’s also a #FearNoFruit summer over at Frieda’s Produce. In honor of both events, I’ve created Kiwano and orange ice cream! This is a delicious recipe for a fruity, creamy, easy to make frozen dessert that will keep you cool this summer!
Types of Frozen Desserts
When it comes to frozen desserts, there are lots of variations to choose from.
- Frozen custard
- Italian ice
- frozen yogurt
- and of course, straight up ice cream!
For the most part, there two recipes for making an ice cream base.
The first is French style ice cream. This type of ice cream has egg yolks in it, which help to create a custard base. When frozen, those yolks help to make the ice cream soft, rich, smooth, and creamy. Oh, and they give it about 3 times the fat, cholesterol, and calories as some of the other options listed. But hey, that’s why you need to eat it in moderation. Or buy yourself a big pair of stretchy pants, then go to town devouring your ice cream!
The other type of ice cream is Philadelphia style, sometimes also called American style. It has no eggs, and relies on the fat in the heavy cream base to keep it soft. It’s delicious, but it’ll never be as rich and smooth as the French style, and it’ll tend to freeze harder, into more of a solid mass.
America is where I live, so I used a Philadelphia style base for the Kiwano-Orange Ice Cream recipe.
Right about now, some of you are staring at that beautiful, yet somewhat creepy looking spiky orange “bowl” up there. That, my friend is the shell of a Kiwano. I think it makes a really unique and fun ice cream bowl for the Kiwano-orange ice cream, don’t you?
The Frieda’s Produce website has loads of brain filling facts about fruits and veggies, including where they’re grown, how to know when they’re fresh, recipes to use them in, and what their nutritional values are. They also have fun videos like the one below. It’s just over a minute long, and trust me, it’s worth watching. It explains where Kiwanos are grown, how to store them, and how to cut and serve them. The founder, Frieda herself, appears in this video. She’s so cute, and you can really tell how proud she is of her company!
It’s fruity and clean tasting, with just a tinge of tangy at the end… almost like a cross between kiwi, cucumber, and lime. It’s really sweet and fruity tasting. There are large white seeds in the flesh that remind me a lot of the white seeds you find in watermelon. But the Kiwano seeds are a little bigger than those. They’re soft and completely edible, and they’re sort of fun to spit, too! 😉
An awesome part of this fruit is the shell. It can be used to make a beautiful presentation! After I scooped the flesh out of the shells, I rinsed them out, let them air dry, and stored them in the fridge until I was ready to use them.
Oh, and in case you didn’t watch the video, you need to know that horned melons should never be stored in a refrigerator. The flesh will break down if you do that, leaving you with a liquid mess.
How to Make Eggless Orange Ice Cream
Kiwano® and Orange Ice Cream (Eggless)
This egg-free ice cream has a fruity citrus flavor, very reminiscent of a Creamsicle! It's smooth, sweet, creamy, and oh so dreamy!
- 24 oz half and half
- 1/4 teaspoon fine grain salt
- 10 oz horned melon puree (2 horned melons) *see notes
- 1 large navel orange, juiced and zested
- 1 teaspoon lemon juice
- 2 teaspoons corn starch
- 7.5 oz (1 cup) granulated sugar, (you can use sugar substitutes but the ice cream will lose its creaminess and become very icy and hard)
- In a large sauce pan, bring the half and half and salt to a boil. Watch it carefully so it doesn't boil over, and let it boil until it has reduced by 25%. When finished, it should weigh 18 oz (2.25 liquid cups).
- Strain through a fine mesh strainer into a large metal bowl placed on top of an ice bath and stir occasionally until it's cool.
- Meanwhile, bring the puree, orange juice, orange zest, lemon juice, corn starch and sugar to a boil, whisking constantly.
- Allow the puree to boil for about 10 seconds, whisking constantly, to cook off any starchy taste and to let the mixture thicken.
- Strain through a fine mesh strainer into the same bowl that the half and half is in.
- Stir the mixture together until very cold, about 45 degrees F. If needed, add more ice to the ice bath.
- Cover and refrigerate the mixture for about an hour, or until the temperature is about 38 F.
- When chilled, strain the mixture once more through a fine mesh strainer and churn in an ice cream maker according to the manufacturer's instructions.
- When the ice cream is the consistency of soft-serve, pack into a quart sized container and press plastic wrap onto the surface of the ice cream. (This will help prevent ice crystals from forming.)
- Put a lid on your container and freeze for at least 4 hours before serving.
- To make Kiwano puree:
Cut Kiwano in half lengthwise and scoop out all flesh, including the seeds. Place the flesh into a high speed blender or food processor. Run on high for about 1 minute, then push through a fine mesh strainer to remove most of the ground up seeds.
- Recipe adapted from Jenni Field's Passion Fruit Ice Cream Recipe
If eggless ice cream isn’t your thing, check out these other delicious desserts: