No-Churn Papaya Ice Cream

What is there to say about no-churn papaya ice cream? 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.

Hands On Time:
10 mins
Total Time:
6 hrs 10 mins
8 cups


  • 2 cups heavy cream

  • 1 14-oz. can sweetened condensed milk

  • 1 teaspoon vanilla bean paste or vanilla extract

  • Pinch kosher salt

  • 3 cups chopped papaya (from 1 medium papaya)


  1. 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.

    Victor Protasio
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