It’s September but luckily it’s still hot out here after few weeks of mixed weather rains and the sunshine. I love ice cream but mostly stay away from it because of the fat content, so I thought of making homemade ice cream. But full-fat milk and cream is not my thing so I opted for these fresh and healthier ingredients. I want my ice cream creamy and rich without cream so fresh coconut milk solved my purpose. You can also use canned coconut milk for this recipe, but if you are using homemade then try to make it thick. If you don’t get fresh coconut then you can also follow this recipe from Wellness Mama for making coconut milk from shredded coconut.
The second ingredient of this recipe is papaya which is nutrient dense fruit; this tropical fruit is a great source of Vitamin C and A . Also good in dealing digestive issues, helps in weight loss, eases menstrual pain and good for diabetics. Papaya also prevents signs of aging, prevents arthritis and protects against cancer because of the high level of anti-oxidants.
I love the flavor and texture of this ice cream; no you don’t need ice cream maker or food processor for this. This simple recipe calls for just blender and freezer. It’s so easy that even your kids can help you in making this ice cream. You just need to puree ripened papaya and coconut milk with honey ; transfer the contents to a loaf pan cover that with wax paper or cling wrap. Pop it in the freezer for 1 hr then blend the mixture again to make it smooth. Transfer the contents to freezer safe container and let it set for about 3 hrs. Serve with your favorite ice cream topping; it’s so delicious.
What are your favorite tropical ingredients for ice cream? Did you like this No Churn Papaya Coconut Ice Cream recipe?
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