Vegan Papaya Ice Cream

Paleo / Vegan

Vegan Papaya Ice Cream

Prep 5 mins

Cook 10 mins

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Yields
1 bowl

This vegan papaya ice cream will be a post-dinner summer staple in your house.However, considering the digestive benefits of this bowl, you have an excuse to eat dessert before dinner this time.Not only is it a refreshing bowl of tropical flavors, but its star ingredient is more than just a tasty fruit.DID YOU KNOW: Papayas are full of the proteolytic enzyme, papain. Proteolytic enzymes assist with transforming protein particles into smaller, easy-to-digest amino acids and other essential nutrients.Better digested food means better-absorbed nutrients. So, ice cream before dinner it is!

Ingredients

3 cups frozen papaya
2 cups frozen mango
¼ cup almond milk
plant-based digestive enzymes

Directions

Toss the papaya, mango, and digestive enzymes powder into a food processor.
Begin to blend mixture, continuing to push down the sides of it to ensure all pieces are well-blended.
If mixture won’t blend, slowly add in the almond milk a little bit at a time, until a smooth consistency begins to form.
Put blended mixture back into the freezer for 30-60 minutes before serving for a true ice cream texture.
Top with more tropical fruit or your favorite granola and seeds!

Nutrition value

Calories 167
Carbs 40 g
Fat 1 g
Protein 3 g
Sugar 32 g