Ingredients
Scale
- 1 Ruby Rise Red Papaya
- 1 can coconut milk 270ml
- 1/3 cup natvia xylitol or unrefined sugar
- 1/2 teaspoon vanilla bean paste
Instructions
- Cut the papaya in half lengthways. Using a spoon, remove and discard the seeds. Peel the papaya using a vegetable peeler, cut into chunks and place in a blender.
- Blend the papaya on medium speed until liquid. Pour into 6-12 ice cream moulds, depending on size, filling them only half way.
- Rinse the blender jug and pour in the coconut milk, add sweetener of your choice and vanilla. Blend for 30 seconds on low speed.
- Top each filled mould with the coconut milk blend. Pop in an ice pop stick and freeze for 8-12 hours or overnight.
Notes
Tip: store ice pops in the moulds to prevent freezer burn. Alternatively, remove from moulds and wrap tightly with baking paper and store in a zip lock bag in the freezer.
- Prep Time: 8 hours 10 minutes
- Category: Ice Cream