My local grocery store has started stocking a “limited edition” apple pie ice cream (message me for the details, don’t want to be shilling). It’s one of my favorites – not only does it have chunks of real apple and graham cracker crust, but the ice cream itself has a delicious apple flavor. The whole thing tastes like you took a slice of apple pie with vanilla ice cream and blended it chunky style.
I always figured there was some boring food-science reason you couldn’t make a decent apple ice cream, but this shows it’s perfectly possible. So why isn’t it more common? Apple pie is one of the most popular deserts, and you find apple flavoring in plenty of drinks and candies. What gives?
I suspect it’s related to the difficulty in processing. Kiwi fruit are quite small and non-trivial to extract the flesh from. This would make it more expensive to extract.
This is less of an issue now that a few decades back. However, most people are quite conservative on their juice choices. Low sales still mean higher cost, which reduces sales.