Papaya Ice Cream Recipe
If you've never tried homemade papaya ice cream, this is your sign! 🥭🍨 It's creamy, refreshing, packed with tropical flavor, and surprisingly easy to make.
Servings 12 servings
Calories 125kcal
Equipment
Ingredients
- 16 oz papaya; peeled and cut into cubes
- 1⅓ cup Vanilla Greek Yogurt
- ⅓ cup honey; more if needed
- 1½ cup heavy cream
Instructions
- Add the papaya, vanilla Greek yogurt, honey, and heavy cream to a high-powered blender.Blend on high until the mixture is completely smooth and creamy, scraping down the sides of the blender as needed. Taste and add more honey if you'd like a sweeter ice cream, then blend again briefly.Pour the mixture into a freezer-safe container or loaf pan. Cover tightly with a lid or plastic wrap, pressing the wrap directly onto the surface of the mixture to help minimize ice crystals.Freeze for 4 to 8 hours, or until firm enough to scoop. For the creamiest texture, let the ice cream sit at room temperature for 5 to 10 minutes before serving.
- Scoop into bowls or cones and enjoy as is, or garnish with fresh papaya, toasted coconut, chopped pistachios, or a drizzle of honey for an extra tropical touch.Storage: Store the ice cream in an airtight, freezer-safe container for up to 2 weeks.
Notes
Storage: Store the ice cream in an airtight, freezer-safe container for up to 2 weeks. If it becomes very firm after extended freezing, allow it to soften on the counter for several minutes before scooping.
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Nutrition
Serving: 12servings | Calories: 125kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 15mg | Potassium: 77mg | Sugar: 10g | Vitamin C: 29mg | Calcium: 4mg | Iron: 1mg