Treat yourself to this delicious Tropical Papaya Ice Cream Recipe! No need for an ice cream maker! Simply grab your food processor or blender and a few ingredients! You’ll have a healthy, refreshing ice cream dessert in minutes that is completely vegan and made with natural sweeteners!
If you love papaya as much as I do, you’ll definitely want to try my Tropical Papaya Detox Smoothie next!
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I love when papaya season rolls around! When the summertime hits and the farmer’s market stands are filled with juicy, plump papaya, I can’t help but think of all of the wonderful ways I will enjoy this delightful fruit!
Ice cream is my absolute favorite. With these hot summer days upon us, I thought, “Why not make my own ice cream at home using all of my favorite fruits!?”. The first thing that came to my mind was Papaya Ice cream! I love papaya! Not only does it tastes delicious, but it is packed with amazing nutrients!
Benefits of Eating Papaya
- Papaya is an antioxidant powerhouse! It helps to reduce oxidative stress, reduce inflammation, lower disease risk in the body, and lower LDL “bad” cholesterol levels.
- It is loaded with Vitamin C and Lycopene, which helps improve heart health, boost the immune system, and is also amazing for your skin, reducing signs of aging.
- It is high in fiber and helps to improve digestion and relieve constipation.
This Tropical Papaya Ice Cream is a delightful blend of Papaya, Pineapple, Mango, Coconut Cream, Medjool Dates (or Agave), and Vanilla.
Technically this is papaya “nice cream”. 🙂
Nice cream is essentially a spin on traditional ice cream but made healthier using frozen fruit and non-dairy milk. There is no need for an ice cream maker or constant churning when making Nice cream. You simply blend the ingredients together and have a healthy treat ready to enjoy in minutes!
(Many Nice cream recipes require frozen bananas. Since I am allergic to bananas, I am sharing this creamy, delicious Nice cream made without bananas!)
Why You’ll Love This Tropical Papaya Ice Cream
- It’s an easy no-churn recipe! No need for an ice cream machine! You can easily make this ice cream in a food processor or blender.
- It’s made with natural sweeteners like Medjool dates or agave, so you can enjoy this delicious treat completely guilt-free!
- The coconut cream makes this ice cream a luscious consistency while leaving it completely vegan and dairy-free so that everyone can have a scoop (or two!).
- You can enjoy it right away as a soft serve or freeze it and enjoy it later!
What You Need To Make This Tropical Papaya Ice Cream
Papaya: Make sure to use ripe papaya
Frozen Mango: You can purchase frozen mango from the grocery store or slice it and freeze it yourself before using it.
Frozen Pineapple: You can purchase frozen pineapple from the grocery store or slice it and freeze it yourself before using it.
Agave/Medjool Dates: Agave is a great natural sweetener that works perfectly in this ice cream recipe. Medjool dates also work well. Just be sure to soak the dates for at least 30 minutes before blending to achieve a creamy consistency. (I’ve used both and either are great options and taste delicious!)
Vanilla Extract: You’ll only need a teaspoon of vanilla extract for this recipe.
Frozen vs Fresh Papaya For This Ice Cream Recipe
I recommend slicing and freezing the papaya in an airtight container the day prior to making this ice cream. If you use all frozen fruit, you can enjoy the ice cream right away as soft-serve ice cream. If you are not using frozen papaya, once you have your ice cream mixture transferred into a container, transfer it in the freezer to set for at least 2-4 hours.
How To Pick Out A Papaya
When I pick out papaya I choose one that is green and let it sit on my countertop for a few days. It’s easy to notice the change in color, which indicates when you can cut into this beautiful fruit! Once the outside of the papaya turns yellow it is ready to eat! When papaya is ripe, it is sweet and enjoyable!
How To Know When A Papaya Is Ripe
You can tell it is ripe when the green flesh of the papaya has turned yellowish, orange, or red, and soft to touch.
How To Make Papaya Ice Cream
Making papaya ice cream is super easy! Simply blend the frozen fruit together in a food processor or blender until it is a smooth consistency. Enjoy right away or transfer to a freezer-safe container (I use a loaf pan) until it sets about 2-4 hours.
Tools You’ll Need:
Food Processor: Most nice creams are made in a food processor, like this one.
High Powered Blender: Using a blender is also a good option. I’ve made this papaya ice cream in the blender as well and it turned out perfect! Here is the blender I use.
Silicone Spatula: You’ll want to have a spatula on hand to help transfer the ice cream out of the food processor or blender. The spatula also helps so you don’t leave any bits of this tasty ice cream in the blender.
Ice Cream Scoop: I like the ice cream scoops with the trigger that help create the perfect ice cream scoop shape. The trick to scooping out ice cream once it has hardened is to place the ice cream scoop in hot water before using it. Works every time!
Ice Cream Cones: Kind of a tool right, haha. Nonetheless, here are the gluten-free ice cream cones I used :).
I hope you enjoy this Tropical Papaya Ice Cream (No-Churn Papaya Nice Cream) Recipe!
If you try the recipe, don’t forget to rate the recipe and let me know what you think in the comments below! Take pictures, tag #goodfoodbaddie, and share them with me on Instagram! I love hearing from you!
More Delicious Dessert Recipes
Strawberry Peach Galette (Gluten-Free + Vegan)
No-Bake Blueberry Cheesecake (Gluten-Free + Vegan)
No Bake Matcha Oreo Cheesecake (Gluten-Free + Vegan)
Double Chocolate Brownies (Gluten-Free + Vegan)
Tropical Papaya Ice Cream (Vegan Papaya Nice Cream)
- 1/2 Large Ripe Papaya, cut into cubes and freeze (about 2 cups)
- 1.5 cups Frozen Pineapple
- 1 cup Frozen Mango
- 1 13.5 oz can Coconut Cream
- 1/4 cup Agave Syrup (or 5 dates, soaked for 30 minutes)
- 1 tsp Vanilla Extract
- Add the ingredients to the food processor. Add the thick part of the coconut cream and reserve the liquid. Blend the ingredients in a food processor or high-speed blender until smooth. If the mixture is too thick, add a bit of the reserved liquid from the coconut can until you reach your desired consistency.
- Transfer the mixture into a metal loaf pan or freezer-safe container.
- Serve immediately for a soft-serve consistency, or freezer until firmer, approximately 2-4 hours. (If using a loaf pan, place a piece of parchment paper over the surface of the nice cream, then wrap the pan in plastic wrap to prevent ice crystals from forming along the top.)