Cuban recipe
Creamy No-Churn Ripe Papaya Ice Cream
Cuban-style creamy ripe papaya ice cream with no ice cream maker: just fruit pulp, condensed milk, whipped cream and lime. Ready with a freezer.
- Preparation40 min
- Total time7 h 40 min
- Servings6-8 servings
- DifficultyEasy
Ripe, deep-orange fruta bomba (Cuban papaya) is the kind of fruit that in Cuba is eaten at breakfast, blended into a milkshake or cooked into a sweet. Here we turn it into a soft, velvety ice cream, with no ice cream maker needed.
The trick is to combine the cold papaya pulp with condensed milk and well-whipped cream: the cream adds air and the condensed milk prevents ice crystals from forming, so it comes out creamy without stirring during freezing. It's a perfect dessert for hot days.
Ingredients
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Method
- Wash the ripe papaya well on the outside, peel it and cut it in half. Use a spoon to remove all the black seeds and the fibers from the center.
AI-generated image.CiberCuba - Cut the orange pulp into pieces and blend it until you have a smooth puree. Set it aside in the fridge until very cold.
AI-generated image.CiberCuba - In a bowl, mix the cold puree with the condensed milk, lime juice and the pinch of salt until smooth and well balanced in flavor.
AI-generated image.CiberCuba - Whip the very cold cream until it forms soft peaks, taking care not to overwhip so it doesn't split.
AI-generated image.CiberCuba - Fold the whipped cream into the fruit mixture in two or three batches, using gentle folding movements so you don't lose the air.
AI-generated image.CiberCuba - Pour the mixture into a freezer-safe mold or container, smooth the surface, cover well and freeze for 6 to 8 hours.
- Before serving, let the ice cream sit at room temperature for 5 minutes and serve it in scoops in glasses or bowls.
