Make this vegan ice cream with just two ingredients and no added sugar! Skip to the recipe.
I love ice cream and since is almost summer in the southern hemisphere, the ice cream season is open!
This is great to make ahead and just keep in the fridge, children love it because of the flavor and the creamy texture. The lovely pink hue also helps. I just added papaya to the most basic vegan ice cream out there, frozen bananas! You could also make a sorbet with the papaya, just switch papaya for strawberries in this sorbet recipe.
Remember that it is helpful to buy a whole papaya because in this way you can wash them thoroughly.There is no need to panic but there was a salmonella outbreak in the US this year (2017) linked to unwashed papayas (see here). Which is rare because every Brazilian I know, they have plenty of papaya, wash them even if they don’t eat the peel, the same goes for mangoes and passion fruit. It is quite normal, to put them in water and add some drops of chlorine to wash.
You can also scope the seeds, wash them and dry them, to dry spread them on a dish and let them to air dry. You can move them once in a while so they dry evenly. This way you can grind them and add them to your recipes. Some people uses them as peppercorn, nevertheless the flavor is different, it does taste good just don’t expect it to taste exactly as pepper. You can also add them to your smoothies or soups.
Well I hope you’l try this recipe and let me know what you did with the seeds!
Vegan Papaya Ice Cream
- 2 large bananas (about 9 oz)
- 1/2 of a papaya (about 17.5 oz)
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