Papaya Cream
This Brazilian papaya cream recipe combines a winning array of flavors with the tropical notes of papaya, classic vanilla ice cream and cassis liqueur.
Servings: 4
Calories: 213kcal
Equipment
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
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
Calories: 213kcal | Carbohydrates: 28g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 59mg | Potassium: 263mg | Fiber: 1g | Sugar: 24g | Vitamin A: 965IU | Vitamin C: 44.6mg | Calcium: 99mg | Iron: 0.2mg
