- 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)
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!