Food Recipes No-Churn Papaya Ice Cream Be the first to rate & review! 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. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on September 5, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 6 hrs 10 mins Yield: 8 cups Ingredients 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) Directions 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 Rate it Print