Kiwano-Creamsicle Ice Cream {Egg Free}

Kiwanois 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.

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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 egg free ice cream! This is a delicious recipe for a fruity, creamy, easy to make frozen dessert that will keep you cool this summer!

This Kiwano- Orange Egg-Free Ice Cream Recipe from tastes just like a Creamsicle!
When it comes to frozen desserts, there are lots of variations to choose from. Frozen custard, gelato, Italian ice, frozen yogurt, semi-freddo, and of course, straight up ice cream! There two main base recipes for ice cream.

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 created an American style ice cream for this Kiwano orange frozen dessert.

This Kiwano- Orange Egg-Free Ice Cream Recipe from tastes just like a Creamsicle!

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, also sometimes referred to as a horned melon, horned cucumber, or jelly fruit. This is what it looks like up close and personal:

This Kiwano fruit (also called a horned melon), from was used in an egg-free ice cream recipe on

photo credit:

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!

Kiwano may look scary and intimidating, but it’s not dangerous at all, and it’s so tasty!

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 unique. 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. I don’t want a slimy mess in my stomach, do you?

Let’s make this cool, creamy, egg-free ice cream recipe !

This Kiwano- Orange Egg-Free Ice Cream Recipe from tastes just like a Creamsicle!


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Kiwano® Orange Egg Free Ice Cream

Prep Time 15 min Cook Time 4 hr Yields 1

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 (3 liquid cups) half and half
  • 1/4 teaspoon fine grain salt
  • 10 oz Kiwano® puree (approx. 2 Kiwanos) *see notes
  • zest from 1 large navel orange
  • Juice from that same navel orange (about 2 ounces)
  • 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)


  1. 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).
  2. 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.
  3. Meanwhile, bring the puree, orange juice, orange zest, lemon juice, corn starch and sugar to a boil, whisking constantly.
  4. Allow the puree to boil for about 10 seconds, whisking constantly, to cook off any starchy taste and to let the mixture thicken.
  5. Strain through a fine mesh strainer into the same bowl that the half & half is in.
  6. Stir the mixture together until very cold, about 45 degrees F. If needed, add more ice to the ice bath.
  7. Cover and refrigerate the mixture for about an hour, or until the temperature is about 38 F.
  8. 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.
  9. 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.)
  10. Put a lid on your container and freeze for at least 4 hours before serving.

Recipe Notes

  1. 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.
  2. Recipe adapted from Jenni Field's Passion Fruit Ice Cream Recipe
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Thank you so much for visiting me today!

If you make this recipe, I'd love it if you'd share a photo and/or give your feedback over on my Facebook page, Cooking with Chef Bec!

If the egg-free ice cream recipe isn’t your thing, check out these other delicious desserts:

How awesome! Ice cream bowls that are made from apple pie! Recipe from #loveNZfruit

Key lime cheesecake with a hazelnut crust from

Snicker's Cheesecake Bars

This Kiwano Orange Eggless Ice Cream from tastes just like a Creamsicle!


Kiwano-Orange Egg-Free Ice Cream Recipe - Sweet oranges and exotic Kiwano melon are combined to create a fruity and delicious egg-free ice cream.

I’m excited to say that Better Homes and Gardens featured this post on their website, in a tropical fruit recipe roundup! For 15 ways to enjoy tropical fruits, click here to visit the BHG website.

17 Replies to "Kiwano-Creamsicle Ice Cream {Egg Free}"

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  • comment-avatar
    Teri June 25, 2016 (2:11 pm)

    Hi Becca!What a lovely recipe!I subscribe to your blog,but not going as far back as this post.I am also from Wisconsin,luv.Green Bay,born and raised!In Arizona now.Am very impressed with your culinary skills.Not often one from Wisconsin,so we’ll versed in something other than beer and brats,lol.Just kidding really,but love your blog!

    • comment-avatar
      Chef Bec June 25, 2016 (2:48 pm)

      Hi Teri! Thank you so much for stopping by, and with such a sweet compliment. 🙂 Such a small world that we live in, isn’t it? I’m proud to say that I received my culinary training in the Culinary Arts program at Fox Valley Technical College. I’d be willing to bet a Johnsonville bratwurst that I learned just as much in my 2 1/2 years there as some of the 4 year graduates from the Culinary Institute of America. OK, I have no proof of this. I’m just a proud Wisconsin girl!
      I’ve never been to Arizona, although I will be making my first trip there this September, to attend a food blogger’s conference in Mesa. I sincerely hope that the 118 degree days are gone by then. 😉

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  • comment-avatar
    Arman June 2, 2015 (4:14 pm)

    Well this is awesome- You’ve given me a new lesson in ice cream! Now I need to hunt down Kiwano!!!

    • comment-avatar
      Chef Becca June 3, 2015 (4:26 pm)

      I really hope that you can get your hands on a Kiwano, Arman. They’re utterly delicious and the green jelly-like substance is just plain fun

  • comment-avatar
    Laura June 2, 2015 (8:56 am)

    Kiwanos – what weird and cool little guys! I’ve never heard of them and definitely never seen them around here. Hopefully I’ll find them soon, and when I do, I know just the ice cream recipe I’ll be able to make!

    • comment-avatar
      Chef Becca June 3, 2015 (4:27 pm)

      I really hope you can find a Kiwano, Laura. If not, either ask your produce manager to get a couple in for you, or head over to Twitter and shoot Frieda’s Produce a message. I’m sure they’ll hook you up with some to play with 🙂

  • comment-avatar
    NellieBellie May 15, 2015 (5:48 pm)

    Alright…kiwanos are definitely going to be something I’m looking out for from now on!

    • comment-avatar
      Chef Becca May 17, 2015 (11:28 am)

      If you can’t find them in your grocery store, ask the produce manager to get them for you. They’re so delicious and fun to cook with!

  • comment-avatar
    Carla July 17, 2014 (7:44 pm)

    Oh I’ve never heard or seen kiwanos before! Thanks for the mini fruit lesson.

    • comment-avatar
      Chef Becca July 18, 2014 (7:52 am)

      Seriously, Carla?! Ohhhh, they’re so worth trying! I still want to try the dragonfruit that you had in your post a couple of weeks ago.

  • comment-avatar
    David July 15, 2014 (10:02 am)

    I’ve never heard of a Kiwano until now…and I’m intrigued! This ice cream looks de-licious, Becca. I’m usually in the “French-style” ice cream camp, but I may have to break out of that and try out an American-style soon. 🙂

  • comment-avatar
    Karen July 12, 2014 (9:36 am)

    I love coming here because the recipes are unique and I get to not just be exposed to foods I haven’t heard of but to learn a little about them!

  • comment-avatar
    Jenni July 11, 2014 (10:00 am)

    Those horned guys sound pretty good, Bex! I love fruity ice creams–I would love to have a bowl of your Kiwano-Orange ice cream! I love that you adapted the passion fruit for use in this ice cream. =)

    • comment-avatar
      Chef Becca July 11, 2014 (10:03 am)

      Thanks for the inspiration Jenni! I’m convinced that you’ll flip for these horned babies! 😀

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