Papaya Crème with Cassis Liqueur

papaya crème with cassis liqueur Dessert
Papaya Crème with Cassis Liqueur
  • Prep 10 min
  • Total 10 min
  • Servings 4

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. MORE+ LESS-

Paula Kittelson
Updated August 8, 2012


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)


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  • 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.

Nutrition Information

No nutrition information available for this recipe

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