Papaya Cream Recipe

Prepare papaya

Peel the papaya, cut in half, scoop out seeds, and dice into roughly 1-inch cubes until you have about 2 cups packed.

If using slightly underripe or less sweet papaya, sprinkle the 1 tsp granulated sugar over the cubes and let sit 5 minutes to macerate; drain any excess liquid before blending.

Combine ingredients

Place the papaya cubes, 1 cup vanilla ice cream, 1 tablespoon whole milk (or half-and-half), 2 tsp Crème de Cassis, 1 tsp fresh lime juice, and a pinch of fine salt into a blender. If you prefer a chilled slushy texture, add the optional 1 cup crushed ice here.

Blend to smooth cream

Blend on medium-high speed for 30–45 seconds until the mixture is completely smooth and aerated. Stop and scrape down the sides once if needed. The texture should be thick and spoonable but pourable — similar to a soft milkshake or whipped cream.

Adjust consistency & sweetness

Taste and add up to an additional 1 tsp sugar if more sweetness is desired, or another 1 tsp milk to loosen. Blend briefly (5–10 seconds) after adjustments.

Spoon or pour the papaya cream into two chilled dessert glasses or bowls, dividing evenly (about 1 cup per serving).

Drizzle about 1/2 tsp of Crème de Cassis over each serving (reserve remaining 1 tsp to distribute as desired) to add a glossy, tart-sweet ribbon on top.

Garnish each serving with a fresh mint leaf and an optional lime wheel or a few thin strands of lime zest.

Serve immediately with a small spoon. If you prepared a slushy version with crushed ice, serve right away so it retains the chilled texture.