Papaya Ice Cream


  • 2 cups heavy cream
  • 1 can (14-ounce) sweetened condensed milk
  • 1 teaspoon vanilla bean paste or vanilla extract
  • Pinch of Kosher salt
  • 3 cups chopped papaya (from 1 medium papaya)

Cooking Instructions

Step 1: Line a large loaf pan with parchment paper.

Step 2: Using a stand mixer or electric hand mixer on high, whip cream until it holds a trail, about 1 minute.  With mixer on low, add condensed milk, vanilla, and salt.  Return mixer to high and whip until soft peaks form, about 1 minute.

Step 3: Fold in papaya and transfer to prepared pan; freeze until firm, about 6 hours.  Ice cream will keep in freezer for up to 3 weeks.

Enjoy this easy, no-churn ice cream from Real Simple!