Papaya Cream Recipe

Prepare papaya

Select a ripe papaya that gives slightly under gentle pressure. Peel the papaya, cut it in half lengthwise, scoop out the seeds, and chop the flesh into roughly 1-inch pieces until you have approximately 2 cups. Reserve 1 tablespoon of small papaya cubes for garnish.

Chill equipment (optional)

If possible, chill the blender jar or mixing bowl for 10–15 minutes beforehand to help keep the mixture cold and creamy when blending with ice cream.

Blend the base

Place the chopped papaya (about 2 cups), 1 cup Häagen-Dazs vanilla ice cream, 1 cup cold heavy cream, 1 tablespoon fresh lime juice, pinch of fine sea salt, and 1 teaspoon granulated sugar (if using) into the blender. Secure the lid and pulse once to combine, then blend on medium-high until completely smooth and creamy, roughly 30–45 seconds. Stop and scrape down the sides once if needed to ensure even texture.

Adjust consistency and sweetness

Check the texture — it should be thick, silky, and pourable. If too thick, add 1–2 tablespoons cold cream and pulse to incorporate. Taste and adjust sweetness with an additional 1/2 teaspoon sugar if desired, blending briefly to combine.

Serve

Pour the papaya cream into chilled dessert bowls or coupe glasses, filling each to about 3/4 full. This recipe yields approximately 2 to 3 servings depending on portion size.

Add cassis

Drizzle 2 teaspoons of cassis liqueur over the top of each serving (1 teaspoon per serving if making 2 servings). The dark, tart cassis will sink slightly and create a beautiful contrast and bright fruity note.

Garnish

Top each serving with the reserved tablespoon of papaya cubes and 1–2 fresh mint leaves. Add a thin lime wheel or wedge on the rim for aroma and optional extra acidity.

Final touch

Serve immediately, with a small spoon. For best experience, recommend enjoying right away while cold and creamy; if prepared ahead, keep chilled and add cassis right before serving to preserve the flavor contrast.