We made this tangy and creamy kiwifruit icecream for lunch on a warm and sunny winters day. I used fresh organic raw cream, that we are lucky enough to get from the farmer every week... she gave us the kiwifruit too actually! But you could make this dairy free, and just as tasty and creamy by using coconut cream instead.

8 - 10 kiwifruit, halved, scooped out and frozen

2 - 3 bananas, peeled and frozen

1 cup cream or coconut cream

Blend all ingredients well in the food processor or high speed blender until you have a delicious, thick, creamy icecream. Make a big batch and put some in containers in the freezer for another day. Just pull it out to soften for a few minutes before eating and it will still be lovely, soft and creamy.