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.
What is Papaya Cream?
Papaya cream (or Creme de papaya) is a Brazilian dessert consisting of crème de cassis liqueur drizzled over papaya that has been blended with ice cream.
- fresh papaya – The skin of the papaya starts out green and then turns yellow as it ripens, so be sure to choose yellow-skinned fruit. Also make sure it is slightly soft but not mushy when you press on it; this is also a sign of ripeness. Placing the fruit in a paper bag will help speed up the ripening process.
- vanilla ice cream – In this recipe we use ready-made ice cream and blend it with papaya. Choose a high quality, creamy ice cream.
- Crème de Cassis liqueur – 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. It’s been highly popular in cocktails over the years, as well as sophisticated desserts, including simply pouring it over ice cream, as in this recipe. For a non-alcoholic option, you can use black current syrup.
- mint leaves – to garnish (optional)
How to Make Papaya Cream
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.
- Blend. Place the papaya pieces and vanilla ice cream in a blender. Pulse until smooth and combined.
- Assemble. Spoon the papaya cream into 4 dessert glasses and top each with the cassis liqueur (1 tablespoon in each bowl).
- Serve. Garnish with fresh mint leaves. Serve!
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. It should be enjoyed immediately. We love to serve this boozy dessert to our guests on a summer evening.
Did you enjoy this Papaya Cream? Please let me know what you think in the comments and if you enjoyed the recipe, feel free to share it.
Papaya Cream Recipe
- 2 cups papaya - skin & seeds removed, cut into big pieces
- 2 cups vanilla ice cream
- 1/4 cup Crème de 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).1/4 cup Crème de Cassis liqueur
- Garnish with fresh mint leaves. Serve!
- For a non-alcoholic cassis liqueur option, you can use black current syrup instead.
- Papaya is ripe when it is yellow and slightly soft to the touch.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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