Vegan Ice Cream with Papaya and Coconut Milk

6 195 62
Ingredients Minutes Calories
Prep Cook Servings
15 min 3 h 6
Vegan Ice Cream with Papaya and Coconut Milk
Health Highlights


2 small Papaya
1 cup Coconut milk, sweetened (unsweetened)
1/2 pecans Pecans (toasted & chopped)
2 tbsp Honey, raw (can use agave)
2 tbsp Lime juice (fresh)
1 pinch Sea Salt


Cut papayas in half and remove the seeds. Using a spoon scoop out the flesh from the papayas. Place the flesh of papaya, coconut milk, honey, lime juice and pinch of salt in a food processor and process until smooth. Taste and feel free to add more honey or lime juice as per your liking. Take out the mixture into a bowl and add the pecans, mix gently.

Freeze the mixture for at least 3 hours or until frozen. Avoid the temptation to taste the mixture every five minutes. I know its easier said than done! You can also add the mixture to ice cream maker and churn according to instructions.

Cook time reflects freezing time.

Nutrition Facts

Per Portion

Calories 62
Calories from fat 10.3
Calories from saturated fat 8.0
Total Fat 1.1 g
Saturated Fat 0.9 g
Trans Fat 0
Polyunsaturated Fat 0.1 g
Monounsaturated Fat 0.1 g
Cholesterol 0
Sodium 38 mg
Potassium 110 mg
Total Carbohydrate 12.9 g
Dietary Fiber 0.9 g
Sugars 10.5 g
Protein 0.4 g

Dietary servings

Per Portion

Fruit 0.4

Energy sources


Meal Type(s)