The creamiest vegan papaya ice cream that is oil free and refined sugar free. Only four ingredients required. This is a perfect non-dairy dessert for all the ice cream lovers.
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:3 to 4 servings 1x
1 ripe papaya
1.5 cups of cashews (best if soaked for 1 to 2 hours)
1 can of coconut cream
1 tsp of vanilla extract (optional)
Soak your cashews for 1 to 2 hours. If you have a really powerful blender, you can get away with soaking for about an hour or less. If you do not have a powerful blender, I highly suggest soaking the cashews so that you can get ultimate creaminess!
Throw all ingredients in a blender and blend until smooth.
Churn in ice cream maker machine for about 15 to 20 minutes, or until it reaches a hard ice cream consistency. If you do not own an ice cream maker– After blending everything together, pour into a glass airtight container or into an ice cream container like this one (affiliate link), pop it into the freezer and freeze for a few hours before serving.
For best results, use an ice cream machine maker like this one (affiliate link), but if you do not have one – no worries! I have done this recipe without one and what I do is put the mixture into a glass container in the freezer and wait a few hours so that it hardens. You might have to wait to defrost it a bit before serving if it freezes too much. The consistency won’t be exactly like ice cream but it still works, and it is a delicious treat!