What is there to say about no-churn papaya ice cream? So much. First of all, it’s way easier to make than regular ice cream, since all you have to do is whip up heavy cream with sweetened condensed milk and fold in some papaya. No special equipment needed! Not to mention, it’s delicious, too. Scoop right out of the freezer or turn into decadent sundaes with roasted pineapple, toasted coconut flakes, and a sprinkle of flaky sea salt.

Dawn Perry
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a large loaf pan with parchment paper. Using a stand mixer or electric hand mixer on high, whip cream until it holds a trail, about 1 minute. With mixer on low, add condensed milk, vanilla, and salt. Return mixer to high and whip until soft peaks form, about 1 minute. Fold in papaya and transfer to prepared pan; freeze until firm, about 6 hours. Ice cream will keep in freezer for up to 3 weeks.

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