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This recipe for papaya cream combines a winning array of flavors with the tropical notes of papaya, the cream and vanilla of classic ice cream, and the berry sweetness of cassis liqueur in a delicious, Brazilian treat.

Papaya Cream with Cassis Liqueur in a wine glass with a stir stick.

Cassis liqueur is still a rather newly introduced beverage in the U.S., considering it originated in Europe. The liqueur’s popularity has been slow-growing in the States, however, it is gradually picking up steam.

Cassis liqueur has a slight edge over other berry liqueurs, as it is made from black-currant berries, which bring out a very earthy, rich, tart, and multi-dimensional berry taste rather than mere sweetness.

Cassis has been highly popular in cocktails over the years, as well as sophisticated desserts, including simply pouring it over ice cream.

Papaya Cream with Cassis Liqueur in a wine glass with fresh mint.

How much easier could it be to prepare such a lovely sweet treat? The process of blending papaya fruit with ice cream creates a tropical creaminess, bringing back memories of orange creamsicle pops on hot summer days as a child.

Once the mixture is nice and creamy, this recipe is as simple as spooning the cream into glasses, over which you’ll add the cassis liqueur. Finally, top each glass with a mint leaf for a tinge of refreshing flavor, as well as an enhanced presentation. We love to serve this boozy dessert to our guests on a summer evening.

Papaya Cream with Cassis Liqueur in wine glasses.

Have you tried cassis liqueur before? Is this a recipe you’d like to try? Please let us know what you think in the comments and if you enjoyed the recipe, feel free to share it.

Papaya Cream with Cassis Liqueur in a wine glass with a stir stick.

Papaya Cream with Cassis Liqueur

Joss D
This recipe combines a winning array of flavors with the tropical notes of papaya, classic vanilla ice cream and cassis liqueur.
5 from 7 votes
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine Brazilian
Servings 4
Calories 213 kcal


  • 2 cups papaya - skin & seeds removed, cut into big pieces
  • 2 cups vanilla ice cream
  • ¼ cup cassis Liqueur
  • mint leaves - to garnish


  • Place the papaya pieces and vanilla ice cream in a blender. Pulse until smooth and combined.
    2 cups papaya, 2 cups vanilla ice cream
  • Spoon the papaya cream into 4 dessert glasses and top each with the cassis liqueur (1 tablespoon in each bowl).
    ¼ cup cassis Liqueur
  • Garnish with fresh mint leaves. Serve!


Calories: 213kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 29mgSodium: 59mgPotassium: 263mgFiber: 1gSugar: 24gVitamin A: 965IUVitamin C: 44.6mgCalcium: 99mgIron: 0.2mg

Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

Keyword papaya
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    1. Thank you Marcia! I have frozen the leftover papaya cream before. You would just hold off on the liqueur for serving time.

  1. There’s something about cassis that makes everything feels so elegant… I think it’s because I had an aunt who always started her dinner parties with a kir royale when I was growing up, and I always got to sneak a couple of sips.
    I love how you’ve paired it with papaya here. It’s such an unexpected and lovely combination, and so simple to make, too!

    1. Your aunt sounds fun! I can see how you would associate it with elegance. The papaya and the cassis are a lovely combination. Thanks for your comment Isabelle!

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