Introduction

Pawpaw ice cream is a unique and creamy treat made from the tropical fruit known for its sweet, custard-like flavor. This recipe highlights the natural sweetness of pawpaw combined with rich cream to create a refreshing dessert perfect for warm days or any time you crave something special.

A yellow cup filled with four scoops of creamy light yellow ice cream sits at the center of a clear glass dish with a patterned rim. Next to the cup, there are three green oval fruits and large green leaves arranged around it. The entire setup is on a white marbled surface with a soft, floral cloth blurred in the background. The textures of the ice cream are smooth and slightly fluffy, and the fruits have a natural fresh look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8-10 pawpaws, skins and seeds removed to yield 2 cups of pulp
3/4 cup sugar
2 cups heavy whipping cream
2 cups whole milk

Instructions

Step 1: In the bowl of a food processor, blend the pawpaw pulp and sugar until smooth.
Step 2: Whisk in the milk and cream until fully combined. Cover and refrigerate for at least two hours, or overnight for best flavor.
Step 3: Turn on your ice cream maker and pour the chilled mixture into the frozen bowl. Mix for about 20 minutes until thickened and creamy.
Step 4: Transfer the ice cream to a sealable container and freeze for at least 2 hours until firm enough to scoop and serve.

Tips & Variations

For a stronger pawpaw flavor, let the mixture chill overnight before churning.
If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes to break up ice crystals until creamy.
Add a splash of vanilla extract or a pinch of cinnamon for a subtle spice twist.

Storage

Store your pawpaw ice cream in an airtight container in the freezer for up to one week. To serve, let it sit at room temperature for 5-10 minutes to soften slightly before scooping.

How to Serve

The image shows a round clear glass bowl filled with six light green mangoes and three large green leaves on top, placed on a white marbled surface. To the left of the bowl, there is a small white bowl containing three scoops of pale yellow ice cream, placed on a white lace doily with intricate patterns. A silver spoon rests near the ice cream bowl, partly on the doily. The overall setting contrasts the smooth textures of the glass, fruit, and ice cream with the delicate lace and the white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned or frozen pawpaw pulp instead of fresh?

Yes, canned or frozen pawpaw pulp can be used, but fresh pawpaw tends to have a brighter flavor. Make sure to thaw frozen pulp completely and drain any excess liquid before using.

What if my ice cream is too soft after freezing?

If the ice cream is too soft, freeze it longer for a firmer texture. Letting it soften at room temperature briefly before serving can also improve scoopability.

Pawpaw Ice Cream Recipe

Print Recipe

★★★★★

5 from 69 reviews

This creamy and unique Pawpaw Ice Cream recipe highlights the tropical, custard-like flavor of pawpaws blended with rich cream and milk. Perfectly smooth and sweetened, this homemade ice cream is a delightful treat that brings a rare fruit to your freezer in a simple, no-bake preparation using an ice cream maker.

Author: Marco
Prep Time: 15 minutes
Cook Time: 20 minutes (churning time)
Total Time: 2 hours 35 minutes (including chilling and freezing time)
Yield: Approximately 1 quart (4 cups) of ice cream 1x
Category: Dessert
Method: Blending
Cuisine: American

Ingredients

Scale

Fruit Base

8–10 Pawpaws, skins and seeds removed (to yield 2 cups of pulp)

Sweetener

3/4 cup sugar

Dairy

2 cups heavy whipping cream
2 cups whole milk

Instructions

Prepare the pawpaw pulp: In the bowl of a food processor, blend the pawpaw pulp together with the sugar until the mixture is smooth and evenly combined.
Add dairy mixture: Whisk in the whole milk and heavy whipping cream into the pawpaw mixture until fully incorporated. Cover the mixture tightly and refrigerate for at least two hours, or up to overnight, to ensure it is well chilled.
Churn the ice cream: Turn on your ice cream maker and pour the chilled pawpaw mixture into the frozen freezer bowl. Mix for about 20 minutes until the mixture thickens and develops a soft, creamy texture.
Freeze to firm up: Transfer the soft ice cream into a sealable container and place it in the freezer for at least 2 hours to allow it to firm up to an ideal scooping consistency before serving.

Notes

Ensure pawpaws are ripe for the best flavor — ripe pawpaws will feel slightly soft and fragrant.
Do not skip chilling the mixture before churning to achieve the creamiest texture.
If you do not have an ice cream maker, you could attempt a no-churn method by freezing the mixture and stirring every 30 minutes until it hardens, though texture will be different.
Adjust sugar to taste depending on sweetness of pawpaws.

Keywords: pawpaw ice cream, tropical fruit desserts, homemade ice cream, summer dessert, pawpaw recipes