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Papaya Cream with Cassis Liqueur

Papaya Cream with Cassis Liqueur

Name: Papaya Cream with Cassis Liqueur
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups papaya (cut in big pieces, skin & seeds removed); 2 cups vanilla ice cream; ¼ cup cassis Liqueur; Mint leaves

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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.

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

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

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

Papaya Cream with Cassis Liqueur in wine glasses.

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.

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.