Brazilian recipe
Easy Creamy Pawpaw Ice Cream with Cashews
A smooth and refreshing pawpaw ice cream, simple to make, with chunks of fruit and crunchy cashews. Perfect for a light and flavourful dessert.
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Ingredients
100g sugar
2 tbsp chopped cashew nuts
2 medium pawpaws, with fresh pulp
250ml heavy cream, for whipping
2 tbsp chopped cashew nuts
2 medium pawpaws, with fresh pulp
250ml heavy cream, for whipping
Where to find ingredients
You can find fresh pawpaws at most local markets or larger supermarkets, often in the tropical fruit section. Cashew nuts are widely available in the nut or baking aisles of supermarkets. Heavy cream is usually found in the dairy section of your grocery store.
Preparation method
- Cut the pawpaws in half and remove all seeds
- Scoop out the flesh of one pawpaw and blend until smooth
- Dice the flesh of the second pawpaw into small pieces and set aside
- Whip the heavy cream with the sugar using an electric mixer until stiff peaks form
- Gently fold the pawpaw puree into the whipped cream, being careful not to deflate it
- Add the diced pawpaw pieces and fold them in softly
- Pour the mixture into ice cube trays or a suitable container and freeze for at least 4 hours
- To unmould, briefly dip the bottom of the container in warm water
- Cut the ice cream into cubes, serve in bowls, and finish by sprinkling cashew nuts on top
- If you like, add a few drops of lime juice to the bowls for a citrus touch
Observations
This pawpaw ice cream is a delightful dessert that combines the fruit's natural sweetness with a creamy, refreshing texture. It's ideal for warm weather, and the recipe is straightforward, delivering a naturally light flavour. The blend of pawpaw puree, fresh cream, and cashews creates an irresistible treat, suitable for gatherings or a simple everyday indulgence.
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