Pumpkin Papaya Ice Cream

Pumpkin.   Papaya.   Ice cream.

I’ll let that sink in for a bit.


The combination of these two fruits (yes pumpkins are technically a fruit) may sound weird, but trust me when I say this was devilishly delicious. Testing new recipes is becoming the norm for me these days and I usually like to start with whatever I have in my kitchen/pantry and try to work from there.  I quickly inspected my kitchen to see what ingredients I could gather for an ice cream recipe. I had just recently bought some papaya and glanced at a can of 100% pure pumpkin I had just sitting there and I thought hmmm this would probably be a good ice cream flavor.


I have been called that often, but there is a method to my madness I promise!  Here is what you’ll need:

  • 8 oz Heavy Whipping cream
  • 1 can of 100% Pure Pumpkin 
  • 1-2 cups of papaya (chopped/diced)
  • 14 oz Sweetened Condensed Milk
  • 1/2 cup whole milk
  • 1 teaspoon pure vanilla extract
  • 1 egg (optional)

Take all ingredients and put in your mixer until blended.




FOR THOSE WITH AN ICE CREAM MAKER: Follow the directions on your ice cream maker.

FOR THOSE WITHOUT AN ICE CREAM MAKER: Place the ice cream into a plastic or glass container to freeze overnight.  A good tip I learned is to use a non stick cake pan and every few hours scrape the frozen sides of the pan and turn ice cream until completely frozen.

I had some pecans smothered in honey and roasted so I decided to blend them in my Ninja and sprinkle on top of the ice cream.





I was thinking of adding a caramel sauce as well to go on top but I thought, “You’re doing too much!” lol So what are you waiting for? Dig in!



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