Vegan Papaya Ice Cream

DIY Vegan Papaya Ice Cream Recipe

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This vegan papaya ice cream will be a post-dinner summer staple in your house.

However, considering the digestive benefits of this bowl, you have an excuse to eat dessert before dinner this time.

Not only is it a refreshing bowl of tropical flavors, but its star ingredient is more than just a tasty fruit.

 

DID YOU KNOW: Papayas are full of the proteolytic enzyme, papain. Proteolytic enzymes assist with transforming protein particles into smaller, easy-to-digest amino acids and other essential nutrients.

Better digested food means better-absorbed nutrients. So, ice cream before dinner it is!

Create

  • Calories167
  • Carbs40 g
  • Fat1 g
  • Protein3 g
  • Sugar32 g

Directions

  1. Toss the papaya, mango, and digestive enzymes powder into a food processor.
  2. Begin to blend mixture, continuing to push down the sides of it to ensure all pieces are well-blended.
  3. If mixture won’t blend, slowly add in the almond milk a little bit at a time, until a smooth consistency begins to form.
  4. Put blended mixture back into the freezer for 30-60 minutes before serving for a true ice cream texture.
  5. Top with more tropical fruit or your favorite granola and seeds!
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