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fresh papaya vegan frozen ice cream
5 from 1 vote

Quick Papaya Coconut No Churn Ice Cream

A delicious no churn ice cream that is super easy to prepare. Made with light coconut milk and no eggs makes this a vegan treat!
Course Ice Cream
Cuisine American
Prep Time 5 minutes
freeze 4 hours
Total Time 5 minutes
Servings 4 cups
Calories 207kcal
Author Eileen


  • 4 cups fresh papaya
  • 1 ½ cups coconut milk
  • 1 medium frozen banana
  • ¼ 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 ½ 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.


Serving: 8servings | Calories: 207kcal | Carbohydrates: 44g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Sodium: 27mg | Potassium: 388mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1395IU | Vitamin C: 90.8mg | Calcium: 66mg | Iron: 0.5mg