Brazilian recipe
Easy & Creamy Pawpaw Ice Cream with Cashews
A smooth, refreshing pawpaw ice cream, simple to make, with fruit chunks 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 (papayas), with fresh pulp
250ml fresh cream, for whipping
2 tbsp chopped cashew nuts
2 medium pawpaws (papayas), with fresh pulp
250ml fresh cream, for whipping
Where to find ingredients
Pawpaws (papayas) are widely available in local supermarkets and fruit stalls across Kenya. Look for ripe ones; they should yield slightly to gentle pressure. Cashew nuts can be found in the baking or snacks aisle of most supermarkets, or at local markets. Fresh cream for whipping is usually in the dairy section of supermarkets.
Preparation method
- Cut the pawpaws in half and scoop out all the seeds
- Scoop out the pulp from one pawpaw and blend until you have a smooth puree
- Dice the pulp from the second pawpaw into small pieces and set aside
- Whip the fresh cream with the sugar using an electric mixer until stiff peaks form
- Gently fold the pawpaw puree into the whipped cream, maintaining its lightness
- Add the diced pawpaw pieces and fold them in carefully
- Pour the mixture into ice cube trays or a suitable container and freeze for at least 4 hours
- To unmold, briefly dip the bottom of the container in warm water
- Break the frozen ice cream into cubes, serve in bowls, and sprinkle with chopped cashew nuts
- If you like, add a few drops of lemon juice to the bowls for a zesty touch
Observations
This pawpaw ice cream is a delightful Brazilian dessert that marries the fruit's sweetness with a creamy, cooling texture. It's perfect for warm days, incredibly easy to whip up, and offers a natural, light flavour. The blend of pawpaw puree, cream, and cashews creates an irresistible treat, suitable for gatherings or a simple everyday indulgence.
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