Pawpaw Ice Cream

Creamy pawpaw ice cream made from fresh fruit is a unique fall treat.

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Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.com.

This recipe creates a rich and creamy pawpaw ice cream using fresh pawpaw flesh, sugar, milk, and heavy cream. The base is blended, chilled, churned, and then frozen to your desired consistency. It's a simple yet delicious dessert perfect for showing off the pawpaw's distinct flavor.

Directions

Make sure your ice cream maker is ready (for example, freeze the bowl if needed).

Combine the pawpaw flesh and sugar in a blender, then blend until completely smooth.

Use a rubber spatula to scrape down the sides, then add the whole milk and heavy cream. Blend again until smooth.

Transfer the mixture to a large glass measuring cup or bowl, cover with plastic wrap, and chill in the refrigerator for at least 3 to 4 hours, or overnight.

Churn the chilled base in your ice cream maker following the manufacturer's directions.

Once churned, put the ice cream into a freezer-safe container with a tight lid. Freeze for 2 to 3 hours for a soft-serve texture, or let it freeze overnight for a firmer ice cream.