That’s right, Quick Papaya Coconut No Churn Ice Cream! Guess what? This ice cream has no cream or eggs and you don’t need an ice cream maker! This is a quick and easy recipe that happens to be vegan!
It has been the hottest and most humid week here in New York. I had a papaya in the fridge that needed to be used and an abundance of coconut milk so I said why not make ice cream! I love ice cream, seriously love it but if I ate it every day, my waist would hate me and I’m trying to stay out of my fat pants! I also had a fantastic time eating some amazing BBQ last week so I wanted a lighter option to my ice cream and I really don’t want to break out those fat pants!
Oh my, this was a great choice for me! My family and I loved the flavor of the ice cream. So super easy and you don’t need an ice cream maker! I simply puree the papaya, combine the puree with light coconut milk, shredded coconut, and agave! Pop it in the freezer for about 2 hours then I blend the ice cream one more time to get out the ice that forms and smooth the ice cream. I toasted some almonds for a topping! I can only say its Yum!
What is your favorite ice cream flavor?
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Quick Papaya Coconut No Churn Ice Cream
- 4 cups fresh papaya
- 1 1/2 cups coconut milk
- 1 medium frozen banana
- 1/4 cup shredded coconut
- 4 Tablespoons agave
- optional - roasted almonds and mint for garnish
In a blender, add the fresh papaya, banana, coconut milk, and agave. Puree until smooth.
Stir into the pureed papaya the shredded coconut.
- Place in a large freezer safe bowl, cover with either a lid or plastic wrap.
Let set in the freezer about 1 1/2 hours.
- Remove from the freezer, blend the ice cream mixture one more time. This removes the ice formations.
Place ice cream back into the freezer until set, about 4 hours.
- Top with roasted almonds and mint leaf, optional
Any nutritional value used is an estimate. These figures can change based on ingredients and portion size.