No-churn Papaya and Mint Ice Cream

by Nina Mostert
Papaya Ice Cream

Ingredients:

  • 500ml Full Cream
  • 1 tin (385g) Condensed Milk
  • 200g Peeled Papaya Cubes
  • ¼ Cup Mint leaves
  • 5 Drops Almond essence
  • ½ Cup toasted Flaked Almonds

Method:

Whip cream till soft point stage, add Almond essence and combine
Add the condensed Milk and whisk together.
Place Papaya cubes and Mint leaves in a food processor and blend until very smooth.
Whisk this briefly into the Ice Cream mixture, add this to a Flat bowl, Cover with Plastic and place in Freezer for at least 4 hours or overnight.
Serve with toasted Almond Sprinkles or Papaya balls.