Papaya Crème with Cassis Liqueur

After a quick spin of fruit and ice cream in the blender, add a splash of colorful liqueur for a refreshing tropical dessert in minutes.

  • Prep Time 10 min
  • Total Time 10 min
  • Servings 4


medium papaya, peeled, seeded and chopped (about 2 cups)
scoops vanilla bean ice cream (about 7 oz), slightly softened
tablespoons crème de cassis (black currant liqueur)

  • 1 In blender, place papaya and ice cream. Cover; blend on medium speed until smooth.
  • 2 To serve, fill small dessert glasses halfway with papaya mixture. Drizzle with half of the liqueur. Top with remaining papaya mixture and liqueur. Serve immediately.

Expert Tips

A plastic condiment bottle works well for drizzling the liqueur.

Garnish each serving with a fresh mint sprig, if desired.