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1.5 cups of ripe pawpaw pulp

1 14oz can sweetened condensed milk

1-2 tsp vanilla extract

2 cups heavy whipping cream

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1. Prepare the pawpaw: Slice the pawpaw in half and scoop out the pulp with a spoon (like an avocado). Remove the brown seeds. Puree the pulp in a blender or food processor until completely smooth.

2. Mix it up: Blend the pawpaw pulp with the sweetened condensed milk and vanilla extract until silky smooth.

3. Freeze the base: Pour the mixture into a gallon-size freezer Ziploc bag (or a baking dish covered with plastic wrap). Seal tightly and lay flat in the freezer for 2 hours.

4. Whip the cream: After 2 hours, whip the heavy cream in a large bowl with a hand mixer (or blender/food processor) on high speed until stiff peaks form.

5. Incorporate the mixture: Remove the pawpaw base from the freezer and cut it into chunks (smaller than a deck of cards). Slowly add pieces into the whipped cream, one at a time, blending gently. (Don’t add too much at once — it will deflate the cream!)

6. Final freeze: Transfer the creamy mixture into a freezer-safe container (mason jars work perfectly for single servings). Seal airtight and freeze for at least 6 hours.

7. Enjoy: Scoop, serve, and savor! This rich, velvety pawpaw ice cream will keep up to 6 months in the freezer.

Notes: tastes great with tropical flavors/ citrus. Add lemon or lime, or vanilla. Cardamom.