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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
minutes
freeze
4
hours
hours
Total Time
5
minutes
minutes
Servings
4
cups
Calories
207
kcal
Author
Eileen
Ingredients
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
US Customary
-
Metric
Instructions
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
Notes
Any nutritional value used is an estimate. These figures can change based on ingredients and portion size.
Nutrition
Serving:
8
servings
|
Calories:
207
kcal
|
Carbohydrates:
44
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
3
g
|
Sodium:
27
mg
|
Potassium:
388
mg
|
Fiber:
3
g
|
Sugar:
34
g
|
Vitamin A:
1395
IU
|
Vitamin C:
90.8
mg
|
Calcium:
66
mg
|
Iron:
0.5
mg