Papaya Crème with Cassis Liqueur

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Papaya Crème with Cassis Liqueur
  • Prep 10 min
  • Total 10 min
  • Servings 4
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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.
By Paula Kittelson
Updated Aug 8, 2012


  • 1 medium papaya, peeled, seeded and chopped (about 2 cups)
  • 5 scoops vanilla bean ice cream (about 7 oz), slightly softened
  • 3 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    A plastic condiment bottle works well for drizzling the liqueur.
  • tip 2
    Garnish each serving with a fresh mint sprig, if desired.


Nutrition Facts are not available for this recipe
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