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.
Brazilian cuisine tends to be known for its use of tropical fruit in interesting ways, like in this recipe. Another example is this Limonada Suíça that is actually a delicious, sweet and creamy lemonade (made from limes).
The preparation couldn't get any easier for 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.
This frozen, boozy dessert with berry liqueur is perfect for summer evenings when fruit is in abundance and you are looking for something new and exciting to serve to your family and/or guests.
I also love serving summer cocktails like this easy Hawaiian Mai Tai, passion fruit mojitos, Fog Cutter and Watermelon Basil Frozen Cocktail (these are a few of my favorites).
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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.
Ingredients
- 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 I use ready-made ice cream and blend it with papaya. Choose a high quality, creamy ice cream.
- crème de cassis liqueur - 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).
*Check recipe card for ingredient amounts.
How to Make Papaya Cream
Step 1. Blend. Place the papaya pieces and vanilla ice cream in a blender. Pulse until smooth and combined.
Step 2. Assemble and Serve. Spoon the papaya ice cream into 4 dessert glasses and top each with the cassis liqueur (1 tablespoon in each glass or bowl). Garnish with fresh mint leaves. Serve!
Joss' Top Tip
While not traditional, if you would like this dessert to be thicker, freeze the papaya chunks before blending. Place the fresh chunks on a baking sheet, spaced apart, and freeze until solid.
Papaya Cream FAQs
Cassis liqueur, also known as crème de cassis, is a sweet liqueur made from blackcurrants. It is a popular ingredient in cocktails and culinary recipes. It is still a rather newly introduced beverage in the U.S., considering it originated in Europe.
The term "crème" in crème de cassis refers to the liqueur's thick, syrupy consistency, not the presence of cream.
Typically you would see strawberry liqueur here, but cassis liqueur’s popularity in the States has been 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.
This dessert tastes best immediately. However, you can keep the papaya cream in the freezer afterwards. You might have to thaw it for a few minutes before serving again.
❤️ More Fruity Desserts You Will Love
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📋Recipe
Papaya Cream
Ingredients
- 2 cups papaya - skin & seeds removed, cut into big pieces
- 2 cups vanilla ice cream
- ¼ cup Crème de Cassis liqueur
- mint leaves - to garnish
Instructions
- 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 glass). Garnish with fresh mint leaves. Serve immediately!¼ cup Crème de Cassis liqueur
Equipment
Notes
- For a non-alcoholic cassis liqueur option, you can use black current syrup instead.
- The consistency will be thick like a milkshake. Don't over-blend or it can end up liquidy.
- If you would like it to be thicker, freeze the papaya chunks before blending. Place the fresh chunks on a baking sheet, spaced apart, and freeze until solid.
- 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.
- This dessert tastes best immediately. However, you can keep the papaya cream in the freezer afterwards. You might have to thaw it for a few minutes before serving again.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Aniket gupta says
I appreciate the research and effort you put into this post. It shows.
Marcia Ferreira says
Its delicious! Wondering of how to save some leftovers for another ocasion, can i freeze it?
Joss D says
Thank you Marcia! I have frozen the leftover papaya cream before. You would just hold off on the liqueur for serving time.
Terri says
How did I not know about this when I’m a HUGE black currant fan?! Definitely need to try!
Joss D says
Then you will definitely love this Terri!
Isabelle @ Crumb says
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!
Joss D says
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!
Elaine says
This is a beautiful, elegant dessert, perfect for summertime dining! Pinned to serve at my next party! Thanks for sharing.
Joss D says
Thanks, I hope it turns out great Elaine! Enjoy your party!