Vegan Ice Cream: Kiwi

## Variant 1:

I1: 9 kiwis
I2: 1 cup sugar
I3: 3 T sunflower seed oil

I(1-3)
O1: Blend
O2: Churn

## Variant 2 (2/6/2023):

I1: 12 kiwis (about 2 lbs.)
I2: 1 cup sugar
I3: ⅜ cup sunflower seed oil

I(1-3)
O1: Blend
O2: Churn

### Notes

I know I used 12 kiwis the last time I made this recipe. I needed 12 for a full 2 lbs. of fruit. I think I used ⅜ or ½ cup of oil. Documentation is obviously bad here and I’ll need to remake this.

### Result

I thought this was good. It was soft and creamy. Mouthfeel wasn’t too fatty. I just need to make it again to figure out how much oil I used (and confirm I can recreate the recipe).

## Variant 3 (5/6/2024):

I1: 12 kiwis
I2: 1 cup sugar
I3: ½ cup sunflower seed oil

I(1-3)
O1: Blend
O2: Churn

### Result

This somehow ended up as my default kiwi variant without formally testing it as I routinely forget to check the document for the actual recipe. So, this variant is good. Maybe consider cutting sugar to firm things up and see what happens.